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Lilly’s Table

 

Meal Detail

 

Dinner

Harvest Chili with Polenta Croutons & Spinach Salad

from the Week of October 18, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

1. Start by sautéing the onions.
2. Chop up the squash (if it is easy to peel) or roast it.
3. Cut up the polenta, toss with oil and bake alongside the squash.
4. Combine the rest of the chili.
5. Once the chili is simmering, make the spinach salad, but wait to dress it until just before serving.
6. Dress the salad and serve the chili with the croutons on top.


Recipes for this Meal


Fall
Photo of Harvest Chili
  • Easy
  • Medium
  • Hard
Harvest Chili

Whatever your harvest has brought you, dice the items up small or slice them thin and then simmer them into submission with your favorite beans and spices. The smaller the pieces the faster they will melt into each other.


Fall
Photo of Polenta Croutons
  • Easy
  • Medium
  • Hard
Polenta Croutons

These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.


Spring
Photo of Lemon Dressed Spinach Salad
  • Easy
  • Medium
  • Hard
Lemon Dressed Spinach Salad

The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.