On Monday I made a healthy favorite of ours for dinner: Turkey and White Bean Chili based upon a recipe by Giada De Laurentiis. It's so damn good. Sam loves it. I made 6 servings so we had leftovers for Tuesday.
Wohoo! A great dinner for two nights with only one night's effort. I'd totally kick back on Tuesday night.
Yeah right. We got our farm box delivery today. And that means...Inspiration!
Among the vegetables received were Red Russian Kale, Savoy Cabbage, Rainbow Carrots, and Shitake Mushrooms. Inspired by the bounty I decided to make some vegetable dishes to accommpany the chili.
Afterall, the produce is always best the first day. So here's the story...
The Red Russian Kale was purple and gorgeous, strong and tough.
I decided to use it in a polenta pie baked with parmigiano reggiano and pepper using quick cooking polenta.
It's kind of like a kale cornbread, and it's delicious with the chili ladled over the top!
I used a recipe modified from one by Jack Bishop.
The rainbow carrots were beautiful!! These are just a few.
There were also purple carrots. Just lovely.
I decided to make a carrot salad. I boiled `em till just tender then sliced and tossed them with a vinaigrette from Bobby Flay.
It turned out beautiful, spicy - incredibly flavorful. And the dish nicley complemented the chili over kale & polenta pie.
When Sam saw the meal I prepard, he actually started jumping up and down, excitedly.
It was a great feeling to see the joy my good hood food brought to the table!
Duuuude! Fancy!
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