Mom found fresh morels at the farmer’s market and we decided to cook them with some authentic Ticinese polenta that we had gotten back during the summer in Switzerland (in Lugano). The hardest part of the polenta was that the instructions were in German! Google translate was needed. Along with the polenta and morels, we also sauteed some kale.

Wild morels look pretty weird but mom said they tasted great (she was right).  The hardest part of cooking morels was cleaning them.  We soaked them in water, dried them and then sliced before cooking them olive oil and adding butter.

Besides that, we had a Roast Chicken from Whole Foods. Along with a fresh loaf of bread, the meal was amazing.

Final Dinner:

 (This is without the chicken.)