Amy read our last "Best Meal of the Week" post and commented: "...I'd LOVE to keep these ideas and know they're coming on a bi-weekly basis! I'm often food-inspired by what I see and smell in the Whole Foods produce section to make a quick/easy/healthy dinner, and I'm sure I'm not the only one." Definitely not the only one! I've been inspired by several of the recipes featured here and we do plan to have this "Best Meal of the Week" post about every couple of weeks. So, join the fun by sending in your best meal of the week and get inspired by this week's features.
From Kate, a team member:
I used to only make polenta from scratch and since it's not hard - just frequent stirring for about 30 minutes - I hadn't tried out the pre-cooked, ready-to-use polenta (it comes in a tube or roll) until recently. Now that I've tried it, I will always keep some in the pantry for quick weeknight meals. Just slice the polenta into rounds, brown in a skillet or broil in the oven, and top with whatever you fancy. This week I cooked tomatoes, both canned and sun dried, with onions, garlic, kale and chard and spooned this over some browned polenta rounds. I grated some Parmesan over the veggies, and dinner was ready. Pre-cooked polenta can also be sliced and arranged in a baking dish, topped with pizza fixings or cooked veggies, and baked until piping hot. If you want some specific recipe ideas, here are the recipes that started me on the ready-to-use polenta kick: Kale, Mushroom and Tomatoes over Pan-Fried Polenta SlicesPepperoni Pizza Polenta Bake
From Barry, a team member:
I call this the lunch-time pantry workout... 1 can tuna, teaspoon of mayo, 1/4-1/2 can of garbanzo beans, whole wheat pasta or rice, artichoke hearts (canned, from the olive bar or fresh), salt, pepper, EEOV, chopped parsley... combine ingredients and call it a healthy, fast, affordable lunch. Pair with crisp white if it's a weekend lunch.
From Alisa, a reader:
My favorite meal of the week is on my personal blog, OneFrugalFoodie.com. It is a Creamy Potato Miso Soup that is smooth and rich like a chowder, but is completely dairy-free. It comes out beautifully every time and the miso adds a wonderfully unique flavor. I pair it with crumbled won ton crisps or crusty bread for a very filling, yet healthy meal. I recommend organic potatoes, since they are high on the pesticide list. Send your "best meal of the week" for next time! Just fill in the comment box below.