The last month has been crazy busy and I've felt like I've had so much on my place and nothing to do all at once. How does that happen? I guess after traveling, many of the things I had to do just felt too trivial or boring to actually consider them to be of any importance. But no worries, I'm out of my post-traveler's-melancholy and I'm back in school (one and a half weeks in). Now that I have a normal schedule, the blogs should be coming out more regularly. The more things I have to do, the more productive I get.
I've been obsessed with zucchini and yellow summer squash lately--probably because I can't resist these beautiful vegetables whenever I go to the farmer's market or the co-op. Browning them in a skillet with a little bit of salt and pepper is definitely my new favorite thing to do. I'm putting it in every dish imaginable! I also had a short lived obsession with orange cherry tomatoes, because there was such a bountiful supply of them at the co-op. Seriously, living so close to this place is going to be the death of me. Or at least my bank account (ignore that, mom and dad)! This meal is such an easy fix on hot nights, when I wanted to be using my new kitchen, but I also feel like exercising little-to-no movement plus having a delicious meal on the table.
Summer Vegetable and Polenta Mess
A few slices of prepared polenta
A handful of cherry tomatoes
A few chunks of garlic
1/4 a red bell pepper, sliced
A big handful of sliced zucchini and yellow summer squash
A big spoonful of marscarpone (cream cheese, craime fraiche or sour cream works as well)
Fry up the polenta with some oil on both sides.
Meanwhile, brown the zucchini and squash. Add the garlic, pepper and finally the cherry tomatoes closer to the end. Season with salt and pepper.
To construct, dollop the marscarpone on the polenta, then top with the sauteed veggies.
So simple. So beautiful. Perfect for the end of summer. I love using up all of my delicious vegetables and having it come out this good!
the second trimester (…is over. OMG.)
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