In Weekend Whiz, we give you four simple, tasty recipes to make on the weekend (in about two to three hours) and enjoy during the coming week. Everything you need is right here, including a cooking timetable and a shopping list. And even if you aren’t doing the weekend-chef thing, each recipe is great all on its own.
THIS WEEK’S LINEUP MUSHROOM, POBLANO, AND BLACK BEAN TOSTADAS [ p. 48 ] GREEN VEGETABLE CURRY [ p. 48 ] EGGPLANT AND CHICKPEA PITAS [ p. 50 ] ROSEMARY-ROASTED ROOT VEGETABLE AND POLENTA BOWL [ p. 52 ]
Roast vegetables (at 425˚F) for RosemaryRoasted Root Vegetable and Polenta Bowl. While the vegetables are roasting, prepare topping for Mushroom, Poblano, and Black Bean Tostadas.
Roast eggplant for Eggplant and Chickpea Pitas (at 400˚F). Prepare topping for Tostadas.
3 Prepare Green Vegetable Curry. 4 Sauté mushrooms, make broth, and bake polenta (at 350˚F) for Rosemary-Roasted Root Vegetable and Polenta Bowl.
5 Stir together ingredients for Eggplant and Chickpea Pitas filling.
Chop cabbage for cabbage slaw on Tostadas; steam rice to go with Green Vegetable Curry, if desired.
Pack all the components in lidded containers, label, and store in the fridge, or freezer, as recommended.
PRODUCE AND DAIRY 4 red onions 2 heads garlic 3 bunches cilantro 2 limes 2 lemons 2 poblano chiles 13⁄4 lb. cremini mushrooms (10 cups quartered) 1 4 head red or green cabbage ⁄ 1 6-oz. bag baby spinach 2 12-oz. pkg. cubed butternut squash 4 parsnips 7 carrots 4 Japanese eggplants 1 avocado 3 sprigs fresh rosemary *1 Kaffir lime leaf *1 cup crumbled goat cheese 1 2 cup crumbled feta cheese *⁄ 1 4 cup grated Parmesan cheese ⁄ 2 Tbs. butter
DRY INGREDIENTS AND SEASONINGS Vegetable oil Olive oil 1 15-oz. can black beans 2 15-oz. cans chickpeas 1 13-oz. can light coconut milk 4 tostada shells 4 whole-wheat pita breads 1 cup polenta or corn grits *8 pitted dates 1 3 cup Thai green curry paste ⁄ 1 piece fresh ginger Ground cumin Ground coriander Ground cinnamon 1 2 oz. dried porcini mushrooms ⁄
46 MARCH 2016