My favorite girl Lindsy got me this amazing cookbook Deliciously Ella, that I’ve been cooking from for the last month.  It’s full of plant-based gluten-free recipes, and I love how flavorful yet simple most of the dishes are.   Last week I was craving something warm but healthy (aka not another salad) and I whipped up her delicious polenta, mushroom and kale bowls… and guess what? It hit the spot!

Creamy Polenta Bowl with Mushrooms and Crispy Kale

recipe via Deliciously Ella 

• 18 oz polenta (I ordered this pre-cooked kind, but you can also buy the dried kind, and prepare it)
• 1 bunch curly kale
• 1 lb button mushrooms, sliced
• 2 tablespoons tamari (you can also sub soy sauce)
• 6 sprigs of thyme
• juice of 1/2 lemon
• olive oil

1. Preheat the oven to 375 degrees.
2. Tear kale into bite sized pieces (remove stems) and toss lightly with olive oil and salt. Bake for 20 minutes until crispy.
3. Slice mushrooms (unless you bought sliced mushrooms – time saver!) and add tamari and thyme sprigs in a frying pan. Saute for 5-10 minutes.
4. Warm polenta or cook according to directions (the warm polenta requires you adding a little water and mixing it over medium heat in a saucepan).
5. Stir lemon juice into polenta and scoop into serving bowls. Drizzle with olive oil.
6. Top with kale and mushrooms. Garnish with a sprig of thyme.

Last year my sister made these delicious beet-pickled eggs, but after finding some quail eggs through Farm Fresh to You (use code WHIT1117 for $10 off your first order), I knew I needed to give these a fun twist!

Beet Pickled Quail Eggs

recipe via Martha Stewart

• 1 beet, peeled & grated
• 1 cup white balsamic vinegar
• heaping 1/4 cup sugar
• 1 teaspoon coarse salt
• 1 dried bay leaf
• 1 teaspoon juniper berries
• 24 quail eggs (I did 12 quail eggs and 1/2 dozen chicken eggs)

1. Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to boil in a small pot, stirring until sugar/salt are dissolved.
2. Let mixture cool and then strain through a fine sieve. Discard solids.
3. Cover eggs with 1 inch in a small saucepan. Bring to a rolling boil, remove from heat, cover and let sit for 3 minutes (be sure to use a timer!).
4. Transfer eggs to an ice bath until chilled. Drain and peel eggs.
5. Place eggs in an airtight container and top with beet vinegar mixture.
6. Cover, chill and refrigerate for 4-5 days.
7. Slice in half and serve with celery leaves and flaky sea salt.