LEE'S WEEK OF EATS



Monday:
White Pizza with Broccoli and fried Shallots
Big raddichio and cabbage salad

Tuesday:
Sweet Potato Pancakes
Roasted Apple Sauce
Baked Tofu Triangles

Wednesday:
Sauteed Zucchini with Chili flakes, Sun Dried Tomatoes and Garlic oil
Served on a bed of Parmesan Polenta

Thursday: 
White bean Cassoulet with Tomatoes and Fresh herb Pistou
Garlic bread with chives and dill

Friday:
Vegetarian Pho soup with mushrooms, glass noodles, basil and cilantro
Steamed Carrot and Beet Spring Rolls with Coconut, Peanut Dipping sauce

Sauteed Zucchini with Chili flakes, Sun Dried Tomatoes and Garlic oil
Served on a bed of Parmesan Polenta
serves 4

4 zucchinis, cut into 1/4 inch circles
5 cloves garlic, sliced
1/4 cup olive oil
1/3 cup sun dried tomatoes, roughly chopped
salt and pepper to taste
1 teaspoon red chili flakes

for polenta:
1 cup polenta
1/2 cup Parmesan
2 cups water
1 nub butter
salt to taste

First, heat the oil in a large skillet on medium-high heat.  Sautee garlic in oil until fragrant and garlic turns golden, remove from oil with a slotted spoon.  Sautee zucchini and sun dried tomatoes about 5-8 minutes, until softened.  Add chili flakes and salt and pepper, set aside.

In a large pot, heat the polenta and water.  When water/polenta come to a boil, reduce heat and cook until thickened (about 7 minutes).  Lastly, add butter and stir in Parmesan.  

Top polenta with zucchini mixture, sprinkling more chili flakes if desired.

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3 comments:

  1. i'm now saving these for my weekly shopping list. xxxx misscis

    ReplyDelete
  2. I find myself looking forward to your week of eats. My favorite on this list is the steamed carrot beet spring rolls with coconut. Yum!

    ReplyDelete
  3. you gals are so sweet!

    yes indeed make those spring rolls, sooo tasty.

    ReplyDelete