Keeping it Fresh.

Just a few ideas of how to use all the goodness you’ve got stocked up in the fridge, while keeping your meals new and exciting. 

IMG_2307

White Navy Beans:

  • Simple bean salad: chilled beans, minced garlic, honey-mustard dressing. Serve solo as part of an appetizer plate or with quinoa and greens for a complete meal
  • Make soup
  • Make a variant on hummus, but with white beans instead
  • Freeze

Polenta:

  • After chilling, slice and fry on gentle heat, top with jam and over-easy eggs for breakfast
  • Polenta Pizza – while still warm, spread your leftover polenta in an appropriately sized pan. Chill in fridge. Top with whatever veggies you want, tomato sauce, and grill under broiler until veggies are cooked and polenta crust is heated through.

Zucchini:

  • As a side dish to any meal.
  • Cold, drizzled with balsamic vinegar and tossed with greens for a refreshing salad.
  • With that fried polenta and eggs (skip the jam) for breakfast.
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This entry was published on February 7, 2013 at 10:35 and is filed under Weekly Prep. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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