to be honest, this week has been incredibly hectic, so our menu consisted heavily of comfort food and easy recipes that would keep well and make for good leftovers. we did discover one new recipe that will be a keeper for sure (see below) and squeezed in as many seasonal veggies as we could in the other meals. what have you been cookin' this week?
monday: polenta bean bake*
tuesday: butternut squash and red onion pasta with seasonal salad
wednesday: vegetarian chili with sliced avocado and homemade bread
thursday: leftovers! chili is always better the 2nd night anyways, right?
friday: stuffed patty pan squash with grilled eggplant and strawberry salad
*polenta bean bake (adapted from color me vegan's hot tamale pie):
- 1 onion; diced
- 3 red bell peppers, chopped
- 2 cloves of garlic, minced
- 3 medium sized tomatoes
- 1 can each of white beans, kidney beans and black beans
- 2 tbs chili powder
- 1 teaspoon ground cumin
- 1 cup of dry polenta
- salt and pepper to taste
preheat oven to 350°. saute peppers, onion and garlic in olive oil until the onion is translucent (about 7 minutes). stir in 1/2 cup of water and add the beans, tomatoes, chili powder, cumin and 1 tsp of salt. cover and cook on low for about 10 minutes.
meanwhile, prepare the polenta. add 1 cup of dry polenta to 2 cups of water in a saucepan over medium heat. stir until mixture thickens, about 5 minutes.
poor bean mixture into a 9x13 inch baking pan and spread the polenta over top (using the back of a greased spoon helps!). bake for 30 minutes and serve hot.