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polenta cakes with tomato sauce

November 14, 2013
the main event, the underwear diet
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3/4 cup polenta, prepared according to package’s instructions
1 Tbsp plus 2 tsp olive oil
1 small onion, small dice
5 cloves garlic, divided, minced
Kosher salt and freshly ground black pepper
1 28-oz can peeled whole tomatoes, crushed by hand

Make the polenta:
1. Pour the prepared polenta into a square or rectangular pan. Cool and then invert onto a cutting board.
2. Cut the polenta into triangles, or whichever shape you prefer.
3. Heat 1 Tbsp of the oil in a pan over medium high heat. Sear each triangle until crisp and golden brown, about 3-5 minutes each side, depending on the thickness.

Make the sauce:
1. Heat the remaining 2 tsp oil over medium heat in a medium pot.
2. Add the onion and garlic and season with salt and pepper. Sweat until softened, about 5-7 minutes.
3. Add the tomatoes and juice to the pot. Stir and simmer over medium low heat for 20-30 minutes, until the flavors have melded but remain bright.

Spoon the tomato sauce onto a plate. Top with seared polenta. Serve with wilted baby spinach.

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salmon with green bean, olive, and potato salad

November 11, 2013
somethin' on the side, the main event, the underwear diet
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This one was based off of a recipe for potato and green bean salad, with slight variations. Made heartier with the addition of chunks of wild salmon.

1 pound wild salmon
Kosher salt and freshly ground black pepper
1 1/2 pounds yukon gold potatoes
1 pound green beans
5 scallions, thinly sliced
3 Tbsp red wine vinegar
1 Tbsp whole-grain mustard
1/4 tsp red pepper flakes, or more to taste
3 Tbsp olive oil
1/2 cup kalamata olives, halved

1. Preheat oven to 400 degrees F.
2. Season salmon with salt and pepper and place on a sheet pan. Roast for 7-10 minutes, depending on the thickness.
3. Place potatoes in a pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until potatoes can be easily pierced with a knife.
4. Bring another pot of water to a boil. Add the green beans and blanch for 3-5 minutes, or until tender but still firm and bright green. Drain and rinse the green beans briefly under cold running water.
5. Meanwhile, combine scallions with vinegar, mustard, red pepper flakes, salt and pepper. Whisk in olive oil.
6. Drain the potatoes and, while still warm, cut each into bite-size pieces and immediately toss with the vinaigrette.
7. Cut the green beans in half on a diagonal. Add to the potatoes and stir to coat.
8. Add the kalamata olives and mix.
9. Break apart the salmon in large chunks and scatter on top of the salad.

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