A Week of Trying New Things

featuring Parmesan Polenta, the return of Pistou, and Mushroom Orzotto

We're finally trying new things after 58 weeks of keeping an arm's length distance from what I would consider less frequented (and possibly more polarizing) ingredients.

For those who have a palate for eclectic foods, you might get a chuckle out of me referring to ingredients like mushrooms, polenta, and arugula as “polarizing”; however, as someone who has cooked for kids in the past, I am relatively certain that these ingredients are the kind to make the noses of many kids scrunch (in slight judgement).

That said, in keeping things widely available to the masses, you’ll find ways around some of the more polarizing ingredients, just stick around to find out what they are.

And if you’re a parent who wants to challenge your kids to try new things, or perhaps you, too, want to try new things (bravo!), the menu is made to help you out.

We’re rebranding all things mushroom to be labeled as savory (because they are a delicious source of just that) or shrumami (a term I’ve coined for my umami-mushroom sauce). Plus, the mushrooms are blended, so if you’re anti-mushroom due to their texture, don’t worry, the texture shouldn’t be a problem.

Now, let’s have some fun.

Parmesan Polenta, Cornmeal Cutlets, Marinated Fish