Get the latest Bodied recipes from Group Recipes. http://www.grouprecipes.com/tag/bodied Slightly modified (and reduced) from a Canadian Living recipe, this polenta is delicious either right out of the pot and creamy or allowed to set, cut into sticks and roasted. The sun dried tomatoes add a little dimension and colour (not to mention nutrition) to the mixture. http://www.grouprecipes.com/100547/tangy-chevre-polenta.html This slow cook creamy rice is so full of flavor, it will blow you out of the water. Goes great with chicken or steak. An absolute for a romantic meal and well worth the time. http://www.grouprecipes.com/86102/sun-dried-tomato-and-artichoke-risotto.html Red, White, and Black? "Thas un Merican!" Any fool knows that it should be Red, White an' Blue!" Well that is true but I have yet to find a Blue bean! It could be I just have not looked hard enough. I have no doubt that there is a health food store......... somewhere that has blue beans. They have blue corn, why not blue beans? This recipe came about as a solution to a problem. (Don't most things?) A while back we picked up a 13 lb turkey when the price was cheap. Ok inexpensive if it was cheap it would be chicken (gobble, cluck, cheap, etc ) Instead of just roasting the turkey (We will be going to my ma' in laws for that in just a few months and she cooks a mean turkey, yep... dry and tough you got to a fight on your hands just getting it off the plate! Don't get me wrong she is a very good cook, but to save time she over cooks it the night before and then heats it back up for the big day.) so I got creative. I skinned and boned it so I had 6.5 lb of boneless turkey parts. I also have multiple lbs of tomatoes that we cannot eat fast enough to make much of a dent in them. You guessed it we are up to our..err...eyeballs in tomatoes. Looking in my pantry I have a few different types of beans and that is what gets used. So I turned the runner up for the symbol of America into chili. The winner was too hard to find and talk about a fight to get it into the pot! Plus you don't get nearly as much meat off of an eagle. http://www.grouprecipes.com/73580/red-white-and-black-turkey-chile.html My take on Toronto's Fresh restaurant's French Mushroom Soup, which takes advantage of dried exotic mushrooms, creminis, a myriad of spices and their fabulous, fat-free vegetable stock. Blended smooth, this is a hearty, warming meal all on it's own. http://www.grouprecipes.com/60243/pierres-mushroom-soup.html Herbs and zucchinni from the garden blend wonderfully with a fresh and light tomato sauce and hearty, whole-grain pasta. Add some bay scallops, calamari rings or shrimp too,if you'd like, for a truly Agean experience! Adapted from kalofagas (http://kalofagas.blogspot.com/2008/06/tagliatelle-with-zucchini-tomato-and.html). http://www.grouprecipes.com/58566/summer-splendor-pasta.html This rich sauce goes perfectly with grilled ribeyes, porterhouse or buffalo steaks. The full-bodied sauce underscores the red-meatiness of the beef. Note: don't be concerned with the long cook time, the sauce just has to simmer and then reduce so you can make it before you ever light the grill! Really good recipe from "Weber's Big Book of Grilling" http://www.grouprecipes.com/49746/lusty-red-wine-sauce.html