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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