Loaded Veggie Polenta Pizza

Delicious AND nutritious! Note: Feel free to add/subtract toppings - this combination is phenomenal, but use whatever you have on hand for a super easy, unbelievably tasty meal.

1 C polenta
3 C water
2 TBSP butter
1/2 tsp salt
1 TBSP olive oil
1 can whole peeled tomatoes, chopped
3-4 cloves garlic, chopped
1 can artichoke hearts, chopped
1/2 C pitted kalamata olives, chopped
4 scallions, green and white parts chopped
5 cremini or baby bella mushrooms, sliced
3 C spinach, chopped
2 C broccoli, chopped
dash of balsamic vinegar
salt and pepper
1 C mozzarella cheese, grated
1/2 C feta cheese, crumbled
parmesan cheese

In a saucepan bring 3 cups water and 1/2 tsp salt to a boil. Slowly stir in polenta, reduce heat, and simmer for ten minutes stirring constantly. Add butter and stir until completely melted. Pour polenta onto an oiled baking sheet and spread evenly with the back of a spoon until it forms a crust about 1/2" thick. Bake in a 450 degree oven for 12 minutes.

Meanwhile, in a skillet heat the olive oil and saute the garlic, broccoli, mushrooms, and spinach for about five minutes, or until broccoli is tender. Remove from heat, stir in a dash or two of balsamic vinegar along with salt and pepper to taste.

Remove crust from oven. In the following order, evenly distribute layers of: chopped tomatoes and sauce, mozzarella cheese, artichoke hearts, sauteed vegetables, olives, scallions, and feta cheese. Sprinkly liberally with parmesan. Bake at 450 degrees for ten more minutes.

WLP Quiche

I made this up one day at the Women's Lunch Place when I was supposed to be making a quiche with fresh vegetables and my produce order didn't come in on time. . . and it turned out to be a hit with the ladies! It's super-easy, since most of it comes from a can or jar (which is usually not the way I prefer to cook . . . but it's tasty!). The measurements are a guesstimate, since I'm used to making this for a whole lotta people . . .

1 jar artichoke hearts (the kind that come marinated in olive oil and herbs)
1 jar roasted red peppers (or 1 or 2 freshly roasted red peppers, if you have the time and inclination to do it yourself)
1 or 2 tomatoes, diced, or 1 can diced tomatoes
salt and pepper
pinch each of dried oregano and basil
1 pie crust
5 or 6 eggs
splash of half-and-half (optional)
shredded mozzarella and parmesan cheese


Combine artichokes and their marinade with the roasted red peppers and tomatoes. Let sit for 30 minutes or so. In the meantime, beat the eggs (and add the half-and-half, if using). Season with salt and pepper and dried herbs.

Drain marinade from veggies and add to egg mixture. Pour into crust, sprinkle with cheese, and bake until mostly firm (you know . . . quiche-type firm . . .)

Lemon-Garlic Pasta

A superquick, very easy dinner. I'm excited to try it over the gnocchi I just bought . . .

Olive oil
2 garlic gloves, peeled and minced
1/2 cup dry white wine
1/4 cup lemons juice
1 cup chopped tomatoes
8 oz pasta
1/4 cup chopped fresh basil
grated Parmesan cheese
black pepper

Saute garlic in olive oil; remove from heat and pour in the wine. Return to heat; cook for 1-2 minutes until reduced by half. Stir in the lemon juice and tomato. Remove pan from heat.

Cook pasta and toss with sauce, basil, parm, and black pepper.

Optional tasty add-ins:
broccoli (cook it in the same water as the pasta!)
Artichokes (from a car or jar)
Shredded mozzarella