Polenta Crostini with Chick Pea Pesto
|Here is the link to the original recipe from Forks over Knives:|
- 2 (16-ounce) packages pre-cooked, tube-style polenta
- 1 small tomato, cut into ¼-inch dice (1 cup)
- 1 small wedge of onion, cut into ¼-inch dice (¼ cup)
- 1 tablespoon chopped fresh basil
- 1 (15-ounce) can chickpeas (3/4 cup)
- 1 cup packed fresh basil
- 1 small clove garlic
- 1 teaspoon white wine vinegar
- Sea salt
- Freshly ground black pepper
One lesson we learnt the hard way, baking the polenta slices on wax paper can cause problems. Better to use silicone liners for your baking sheets.
Thai Zucchini Noodle Salad with Curry Lime Dressing
What You'll Need
How to Make It
- Spiralize the zucchini and carrot, set aside.
- Whisk together all of the ingredients for the dressing until creamy. Taste and adjust if necessary.
- Pour the dressing over the noodles, add all ingredients, and toss to combine thoroughly.
- Serve immediately or chill for future use, 1-2 days in the refrigerator for optimal freshness.
Kale with Sweet Potato and Balsamic VinegarWe boiled a bunch of kale (5 mins) and two Japanese Sweet Potatoes (circa 20 mins) and served it as a side dish to provide some leafy greens and some more starch.
Bonus: Corn on the Cob à la Nero WolfeWe did not make this but it is worth having this recipe handy, for most people do not know how to properly make corn on the cob. The best recipe comes from a Nero Wolfe mystery novel, Trio for Blunt Instruments.
I simplify it a little, and of course, I leave off the butter and salt altogether.
First, you soak the corn in water and pre-heat the oven at 450F.
Roast them in an oven dish for 45 mins at 450F, and then serve by cutting off the stems just high enough so all the leaves fall loose. This way, you can easily remove the husks, and serve them piping hot one by one.
You have never had corn so good.
It does not need anything, but I like it at times with hot sauce, like Tabasco, or some such.
Interestingly, at the farmers market at Virginia Park (on Westchester Ave by Parkchester Station), they have information sheets on corn on the cob, and there, they tell you also that if you have to store it, to keep the husks on and store it in a plastic bag in the fridge for up to seven days. It stays much fresher that way.
In other words, the folks you see ripping off the husks in the store don't know how to handle corn.