Recipes
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Polenta with caramelized shallots, roasted asparagus and salsa verde
"At Mora, one of the biggest comments I hear is that people love polenta, but they're scared to make it at home," Executive Chef Mindy Oh said, adding that the Italian staple is surprisingly easy to make. And it's versatile: "Sweet, savory, creamy, tomatoey—it all goes well with polenta."
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Roasted chicken with fingerling potatoes
At Mora Italiano, Executive Chef Mindy Oh squeezes fresh meyer lemon juice on fingerling potatoes prior to roasting. The sugars from the juice caramelize on top of the potatoes, infusing a sweet but savory flavor. Because meyer lemons can be difficult to find, Oh suggests substituting navel oranges, which "work just as well and add more sweetness."
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Beets and burrata
Beets and burrata have become a quintessential pair, merging the vegetable's signature earthiness with the cheese's mild, creamy profile. To dress it up for winter, chef Daniel England favors a citrus-based vinaigrette, mint pesto and a touch of rosemary.
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Curry roasted acorn squash with mint pesto
Sweet, buttery acorn squash contributes a comforting nostalgia to winter menus. Unlike the traditionally milder versions, chef Daniel England's recipe features the captivating piquancy of madras yellow curry.
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