So my dad and his girlfriend, Anju, came to dinner this weekend. Anju is a vegetarian, and although my dad doesn't necessarily adhere to a vegetarian diet, he subsists mostly on foods of the plant variety. In addition, my dad is watching his carbs at the moment (just all the refined white stuff). I had a fun time coming up with a menu that covered all the bases in terms of dietary preferences, and think I succeeded in making it pretty darn scrumptious as well. On the menu was lentil soup, courtesy of Anju (I'll have to get the recipe for a future post - it was delicious), a delicate rocket lettuce salad and a seasonal vegetable polenta pie that took advantage of the last of this year's heirloom tomatoes. For dessert, gala apples baked with pecan/maple granola and topped with honey Greek-style yogurt (a total copycat of a dish I recently had prepared by my friend Betsy's mom - I've been craving it ever since!). Enjoy the recipes!
Rocket Lettuce Salad
- Baby arugula (rocket lettuce), washed and dried
- Sliced almonds, toasted
- Parmesan cheese, shaved
- Simple lemon vinaigrette: whisk together equal parts freshly-squeezed lemon juice and extra virgin olive oil; salt to taste.
Vegetable Polenta Pie
- 1 cup polenta, dry
- 2 cups water
- 2 tablespoons olive oil
- 4-5 large heirloom tomatoes, sliced thin
- 4 cups button or crimini mushrooms, sliced thin
- 3 small zucchini, sliced thin
- 1 onion, sliced thin
- 1/2 cup fresh basil, chopped
- Fresh mozzarella, sliced thin
While the polenta crust is in the oven, prep and assemble the vegetable pie filling. For the zucchini and onions, use a mandolin to achieve a uniform slice. When the polenta crust is removed from the oven, start to layer the vegetables on top of the polenta base: a layer of tomatoes, followed by the onions, followed by the mushrooms. Season with salt and pepper. Continue layering with the zucchini, followed by the chopped basil, followed by the fresh mozzarella. The final layer is another tier of tomatoes, artfully arranged. Return entire dish to the 400-degree oven, and bake for 20-30 minutes, or until cheese is bubbly and vegetables are cooked through.
Baked Apples
- Gala apples
- Brown sugar
- Cinnamon
- Nutmeg
- Granola mix of your choice (I used a pecan/maple granola)
- Greek-style yogurt, plain or honey-flavored
This whole meal is droolworthy... but I already used the last of our heirloom tomatoes, alas! Will keep an eye out for some good ones so I don't have to wait 10 months before trying it.
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