Chicken, Green Chile, and Pozole Ragù

Serve this Mexican-inspired dish over polenta or grits – or toss it with pasta

Hatch green chilies? Bring them on!

They’re in peak season right now, so we can find them fresh (or roasted) at our local markets. But they’re also available in cans at most grocery stores (or frozen from online vendors).

Hatch green chilies are the star of this Mexican-inspired ragù. But no worries if you can’t find them. You can substitute poblano or Anaheim chilies, which also have great flavor.

Good to have choices, isn’t it?

Zucchini and Chickpea Stir-Fry

This tangy vegan dish makes good use of summer’s bounty

Got zucchini? And yellow squash? The way veggie gardens produce this time of year, you may be overloaded with both – and looking for recipes.

We’ve got you covered.

Serve this quick stir fry over polenta or rice, and you have a dish that’s perfect for Meatless Monday. But it’s tasty enough for company, too.

In fact, we bet they’ll ask for seconds. So double the recipe and use up even more of that bumper zucchini harvest.

Easy No-Stir Oven Polenta

Serve this gluten-free goodie as a side, or as the bed for a saucy main

Polenta is the food world’s shape-shifter. Essentially cornmeal porridge, it’s a dish that can be served any number of ways, any time of day. All good—except you have to cook it first. And traditional recipes are labor-intensive, calling for nonstop stirring for 30 minutes or more. How exciting.

So imagine our delight when we discovered a foolproof way to make polenta that requires little more than measuring out the ingredients. And that cooks virtually unattended. All the great flavor without any of the tedium. Sign us up for that.

Serve this dish at your next dinner party, and the guests will think you spent hours slaving in the kitchen. We won’t tell if you won’t.