This weekend, I made black beans for the Black Bean Salad with Feta, Almonds, and Arugula, and I made sure to cook up some extra for use in subsequent meals. On Monday night, I baked some polenta and topped it with a black bean saute, romesco sauce, and feta. Alongside, we ate a simple arugula and carrot salad with a vinaigrette inspired by the one used in the original black bean salad recipe. The black bean saute was simple and delicious: onion, black beans, a splash of veggie broth, garlic, cumin, oregano, and a bit of harissa.
quesadillas featuring some of the black bean saute from last night's polenta dish. I also made a big batch of my infamous Big Salad, and we ate some tonight and are planning to eat it again tomorrow for lunch. Honestly, I could eat this salad every day! Maybe I should do it more often ...
Oh, and I also whipped up a strawberry puree with the berries we got last Wednesday. I pureed strawberries with a bit of sugar and a squeeze of lemon juice. It's in the freezer, waiting for the right moment to make its debut atop vanilla ice cream.
And oh again! I also made my own granola on Sunday. It is DIVINE. I will definitely be making this again. Thank you, Orangette! Here's the recipe from Bon Appetit.