Here is something a little different (for me) to serve as a side dish. I ran across it while looking through an old Gourmet magazine from June 2001. It apparently is quite common in several Latin American countries and I even found some videos in Spanish on how to make it. Good practice in my endless quest to learn more Spanish. We had it with shrimp last night. Easy and good.
This comes from Cook’s Country, December/January 2007, with a few modifications, as usual. Sometimes I have found some perfect stuffing-sized mushrooms at Safeway.
This comes from Gourmet, December 2005. It was delicious. I made a few minor changes. First, they called for a 12 oz. package of frozen butternut squash puree. I did not even know such a thing existed, so I peeled and seeded a butternut squash, cut it in pieces and steamed it for about 20 minutes. Worked fine. The recipe also specified instant polenta, another thing I had never encountered. I used regular polenta and it, too, worked fine. Finally I flung in a little rosemary I had harvested and not yet used. Yum.