rosemary

artichoke polenta tart

Artichoke-Rosemary Tart with Polenta Crust

It’s no secret that my dear sweet Beck’s appreciation for artichokes and cheese almost rival his fondness for beer and cheese. Where the Wild Rice Frittata called out to me from the table of contents of the “Ancient Grains for Modern Meals,” the Artichoke-Rosemary Tart with Polenta Crust had Beck written all over it.

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White Bean Stew from Cook This Now by Melissa Clark

White Bean Stew with Rosemary and Garlic

New Year’s Day in Texas requires a pot of beans- black eyed peas to be precise. Our next door neighbor would annually bring over the black eyed peas and requisite cornbread. As a transplant in California, I decided to do a small bait and switch with this tradition this year. Sunday afternoon, we settled in for a bowl of beans, served over brown rice. It seemed a bit of a nod to old and new, which is fitting for New Year’s, is it not?

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