Jun 13, 2010

persian polenta, parsnip and kale

Whenever I have lots of vegetables in the fridge, or whenever the CSA box looks too inviting to resist, I make '2 veg and a grain.' I try to find a common theme and run with it. Today's was Persian.
I sauteed carrots and parsnips with Turkish apricots - typical of this region is dried fruit in savory dishes. I made creamed kale, not exactly Persian, but I have been craving it. I also made salad with black fig vinagrette, cranberries and shredded carrots. And finlly, I made polenta with fenugreek leaves and seeds and a few strands of saffron. After cooling the polenta I sliced it into rectangles and broiled it. 

There you have a Persian-inspired meal. 

Cost breakdown:
bunch kale: $2.50
3 parsnips and a carrot: $2
apricots and cranberries: $1
polenta: $ .50
3 c rice milk: $1.50
1/2 head romaine lettuce: $1
spices, onion, garlic: $1
Total to feed a family of 5:


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