Cozy Autumn Supper

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Cozy Autumn Supper 

The theme of this week is “cozy”…first with loungewear…now with this yummy meal.   Sometimes I get in the mood to cook a few nice dishes on these gloomy or rainy fall weekends. If you are feeling the urge, give this dinner menu a try…it features a variety of fall ingredients…you can take the leftovers from this cozy autumn supper for lunch.

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Apple Cranberry Walnut Salad

6 cups mixed greens

1 red apple

1 green apple

1 cup walnuts, roughly chopped 

⅓ cup crumbled feta cheese

⅓ cup dried cranberries

1 cup apple juice

4 tablespoons apple cider vinegar

2 tablespoons honey

Scant ½ teaspoon salt

¼ teaspoon black pepper

¼ cup olive oil

6 cups (or more) low-salt chicken broth or vegetable broth

3/4 cup polenta (coarse cornmeal)

3 tablespoons all purpose flour

3 tablespoons butter

2 garlic cloves, peeled, crushed

coarse kosher salt

8 ounces baby spinach leaves

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Instructions

Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 cup hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper. Ladle into bowls. 

All dishes are available at www.westelm.com.

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Stay in with your loved ones and enjoy this delicious meal! 

Bisous,

Rebecca