It was just me, and I needed to have a bunch of leftovers for lunches during the week, so I decided to make polenta. After putting the polenta in the oven, which is the lazy way of making it that I highly recommend, I chopped up the eggplant, some green onions, a red bell pepper, the corn, and some of the CSA hot peppers. Threw it on the stove with salt, pepper, and garlic. Threw some chives in from the garden, added some already-cooked kidney beans, cooked it in a little white wine, took it off the heat, and put some chopped up garden basil on it. Poured that over the polenta, and a nice, simple meal for me, with lots of leftovers.
I cooked the green beans with some onion, garlic and a hot pepper, plus salt and pepper. Took it off the heat, added balsamic vinegar and some basil.
I had cooked the chard earlier with some garlic and so I warmed it up, and served it with goat cheese from the farmer’s market, homemade beer bread, and sliced pre-cooked beats I bought on sale.
For dessert, I made this recipe, but with raspberries instead of cherries.
Cooked some black beans, onions, garlic, what was left of the hot peppers, and eggplant, which I browned some, then added chili powder and oregano, and then touched up with some tomato paste and a bit of veggie broth. Served it on tortillas with the salsa.
As promised, a bonus cat picture: