Wednesday, April 2, 2008

Unparalleled Polenta

The Chef: Lisa

The Menu: Crispy Baked Polenta Triangles with (almost) Garden Fresh Ratatouille. If that sounds like more of a serious recipe title than our usual lunch descriptions, you're on to something, but more on that later. Today's intensely flavorful meal combined warm, lovely baked polenta with a sensational ratatouille of eggplant, zucchini, onions, garlic, and green olives. A light salad that featured avocado and grated carrots and was topped with Lisa's signature blended garlic-Balsamic dressing perfectly complemented the savory main.

The Goods: Yep, you guessed it, you'll be able to find this very recipe (our version today subbed green olives for capers since we were out!) in our quickly forthcoming May+June issue of VegNews! While the veggies weren't fresh from our personal gardens at home, they were fresh from our local produce delivery service, Organic Express. There was an extra-special surprise after lunch today, as Frankie tried her hand at a luscious blueberry cheese(less)cake. It's a good thing we took a photo before the cake was cut, as things took a turn for the messy once we dug into this delightful dessert:

2 comments:

Melisser; the Urban Housewife said...

I can't wait to get my VegNews, so I can make this! It's nice to see a dessert featured here, looks great!

springsandwells said...

mmmm!
seeing that dessert makes me realize that you healthy folks don't have dessert that often. Very impressive.

It's a great idea to use the recipes from the mag for your lunches on the blog! Very cool!

:) Amey