Kalamata Olive Bites

A flavorful but simple “meal of leftovers,” these fried appetizers pair well with a fig reduction or other sweet, fruity dipping sauces. Ingredients: 1/2 C short grain brown rice, cooked and cooled to room temperature 1/2 C (3 oz) pitted Kalamata olives, finely chopped 3 oz goat cheese or feta, crumbled 1/2 red onion, finely…

Pandemic Pantry: Curry with Cheesy Polenta

Creamy curry and crispy, cheesy polenta combine in this “meal of leftovers.” Both parts of this recipe can be prepared ahead of time and stored overnight in the fridge; cook the polenta but don’t fry it until the reheated dish is ready to serve. Curry: 300 g new potatoes, baked or boiled until soft 225…

Cheesy Polenta

Crispy and creamy, fried polenta makes a delightful companion for curries, sautés, and sauces. This recipe can be made ahead of time; wait until just before serving to fry the polenta. Ingredients: 1/2 C Polenta 3 oz Goat cheese (85 g) 1/4 C Grated Parmesan or Asiago 2 1/4 C water or bouillon 1/2 C…

Pandemic Pantry: Cauliflower Egg Bake

If you run out of flour, or just don’t have the time to make a pie crust, this recipe can help. Tasty as breakfast or lunch, this vegetable egg bake is toasty and warm. I focused on cauliflower in this version of the recipe, but you could also use mushrooms, onions and peppers, or thin-cut…