Zucchini and White Bean Sautée with Polenta

Eating Well has a nice-looking polenta and ratatouille recipe, but I just don't like eggplant.  (Judge me if you so choose!)  Here's an eggplant-free version of theirs.

Ingredients

4 T. extra-virgin olive oil, divided
1 large onion, peeled and chopped
1 large bell pepper, seeds and veins removed, coarsely chopped
1/2 t. salt, divided
4 cloves garlic, peeled and minced
3 medium zucchini, sliced in half lengthwise, then sliced into half-moons
2 cans cannellini or Great Northern beans, drained and rinsed
1 pint cherry or grape tomatoes, any color
1/4 c. sliced sun-dried tomatoes
1 t. dried thyme
freshly-ground black pepper, to taste
1 16-oz tube of prepared polenta, sliced into 1/2-inch slices
1 T. capers
1/4 c. pine nuts (toasted if you have time, raw if you don't)

Method
In a large, deep skillet, heat 1 T. olive oil over medium heat.  Sauté the onion, bell pepper, and 1/8 t. salt until the onion and pepper soften (5 - 7 minutes).  Add the garlic, and sauté another 1 - 2 minutes.  Transfer vegetables to a bowl.

In the same skillet, heat 2 T. olive oil.  Add the zucchini and 1/4 t. salt.  Sauté until the zucchini begins to brown (about 5 minutes).

Add the beans, cherry/grape tomatoes, sun-dried tomatoes, thyme, freshly-ground pepper, and the onion mixture to the skillet with the zucchini.  Stir to combine, reduce heat to medium-low, cover, and cook until the vegetables are tender (about 10 minutes).

While the vegetables are cooking, heat the last 1 T. olive oil in a large nonstick or cast-iron skillet over medium heat.  Spread the polenta in a single layer in the oil, and cook until it becomes deep yellow on one side.  Flip the polenta slices and cook until it becomes deep yellow on the second side.

Stir the capers and pine nuts into the vegetables.  Serve vegetables immediately with polenta on the side.

Serves 4.

Mediterranean Roasted Broccoli

 

Another one based on a great Eating Well magazine recipe...serve over the "bed" of your choice.  We use brown rice and serve cannellini or pinto beans on the side.

 

 

Ingredients:

2 T. extra-virgin olive oil

4 cloves garlic, peeled and minced

1/2 t. salt

freshly ground black pepper, to taste

20-oz. bag of frozen broccoli florets

1 pint cherry tomatoes

zest of one lemon

juice of 1/2 lemon

15 - 20 Kalamata olives, pitted and halved

3 springs fresh oregano, leaves only (or 2 t. dried oregano)

2 t. capers

 

Preheat the oven to 450 degrees F.

 

Mix the olive oil, garlic, salt, and pepper in a large bowl.  Toss the broccoli in the olive oil mixture.  Remove the broccoli to an edged baking sheet, reserving the remaining oil mixture, and spread the broccoli into a single layer.  Bake for 5 minutes, then remove pan from oven.

 

Toss the tomatoes in the remaining oil mixture.  Pour the tomatoes and remaining oil onto the baking sheet with the broccoli and toss to combine.  Spread the vegetables back into a single layer, and continue cooking until the broccoli begins to brown on the edges, about 10 minutes.

 

While the broccoli is browning, toss the lemon zest, lemon juice, olives, oregano, and capers together in the bowl.  Add the roasted vegetables, and toss together.  Serve immediately.

 

Serves 3 - 4.

 

 

Pasta with Cauliflower

This wonderfully different recipe is barely modified from Donna Klein's book The Mediterranean Vegan Kitchen.  Great the first day, better the next.

 

 

Ingredients:

3 T. extra-virgin olive oil

1 large head cauliflower, cut into florets then finely chopped

4 large cloves garlic, finely chopped

1/8 t. crushed red pepper flakes

1 14-oz. can petite-diced tomatoes with liquid

1/4 c. drained capers

1/2 c. vegetable broth or water, separated

2 T. tomato paste

salt and freshly ground pepper, to taste

1/8 t. turmeric

1/2 t. sweet paprika

1 lb. small tubular pasta (I used a small penne.)

1/4 c. chopped fresh basil

1 c. panko bread crumbs

 

Method:

Add the oil to a deep-sided skillet with a lid, and heat over medium heat.  Add the cauliflower and cook, stirring, until the cauliflower is just softened, about 5 minutes.  Add the garlic and red pepper flakes, and cook, stirring, for 3 minutes.

 

Add the tomatoes and their juices, capers, 1/4 c. broth (or water), tomato paste, salt (I used 1 teaspoon.), and freshly ground pepper.  Bring to a brisk simmer over medium-high heat, reduce the heat, cover, and simmer for 15 minutes.  Add the turmeric, paprika, and remaining 1/4 c. broth (or water).  Increase the heat to medium, and cook, uncovered, stirring occasionally until the liquids are greatly reduced.

 

Meanwhile, cook the pasta in boiling salted water according to package directions.  Drain well, add to the cauliflower mixture, add the basil, and stir to combine.

Serve immediately, topped with bread crumbs.  Serves 6.

 

Pasta al Salsa

I got this recipe from a Wild Oats cayenne pepper bottle - modified for my tastes.

It's easy, it's pretty, it's tasty!

Ingredients:
2 T. extra virgin olive oil
1 celery rib, minced (I have been known to just throw in celery seed when sauté-ing the veggies if I'm out of celery.)
2 garlic cloves, minced
1 green bell pepper, thinly sliced (I have been known to substitute 1/2 medium onion if I'm out of bell pepper.)
1 1-lb 12-oz. can chopped or crushed tomatoes (chopped tomatoes makes a lighter, hot-weather-style sauce...crushed tomatoes makes a heavier, saucier sauce suited to cooler weather)
16 pimento-stuffed green olives, sliced
1 t. capers
1 t. dried basil
1/4 - 1/2 t. cayenne pepper (depends on your tastes and those of your guests...more = spicier)
1 lb. spaghetti or other long-noodle pasta

Method:
Sauté celery, garlic, and bell pepper in olive oil over medium-high heat until soft. Add tomatoes, and bring to a simmer. Add remaining ingredients, and simmer while cooking pasta according to package directions. When the pasta is done, drain it, toss with the sauce, turn into a serving bowl, and serve immediately.