Wit FOOD

Distributors Of Gourmet and Fancy Foods

ovenproof bowl. Place in the oven
to keep warm.
2. Rinse out the stew pot with
water. Pour the water, cornmeal,
and salt into the pot. Bring to a
boil, reduce the heat to low, and
cook, stirring frequently with a
wooden spoon, until the cornmeal
starts to pull away from the sides
of the pot, about 15 minutes. Stir
in the butter and cheese and stir
until melted.
3. Immediately place a mound
of polenta on each plate. With a
spoon, make an indentation in
the center of the polenta. Ladle
the beans puttanesca on top.
Sprinkle with parsley and serve
immediately.
4-6 servings

BEIMERRYS.

ICE CREA

Regular $2.99Lb. Limit 2 Lbs.

CHOCOLATE
COVERED RAISINS

INDONESIAN GREEN
BEANS AND TOFU IN
PEANUT SAUCE

/—

1/2 pound green beans, cut in half
crosswise
2/3 cup chunky peanut butter
1/2 cup unsweetened canned
coconut milk
1 tablespoon plus one teaspoon
soy sauce
2 teaspoons curry powder
1/2 teaspoon salt
Pinch of cayenne
1 (16-ounce) container firm tofu,
well drained and cut into f-
inch
cubes
6 scallions, cut into 2-inch
lengths

1. In a medium stew pot, bring
2/3 cup water to a boil over high
heat. Add the green beans and
reduce the heat to medium. Cook,
covered, for 3 minutes.
2. In a small bowl, thorough-
ly whisk together the peanut but-
ter, coconut milk, soy sauce, curry
powder, salt, cayenne, and an-
other 2/3 cup water. Pour over
the green beans. Add the tofu and
scallions
3. Cook, covered, stirring once
or twice, until the tofu is warmed
through and the sauce has thick-
ened a bit, 5 to 7 minutes.
Season with the additional salt
and cayenne to taste. Serve in
bowls as is or over plain boiled
rice.
3-4 servings

.

PESTO GNOCCHI WITH
VEGETABLES

1 1/2 cups fresh basil leaves
1/3 cup extra-virgin olive oil
3 tablespoons pine nuts or
walnuts
1 tablespoon butter
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 pound frozen gnocchi
1 1/2 cups baby carrots
1 cup broccoli florets
1 medium yellow squash, cut into
3/4-inch cubes

1. In a food processor, combine
the basil, olive oil, 2 tablespoons
of the pine nuts, the butter, gar-
lic, salt and pepper. Puree until
almost smooth. With a rubber
spatula, scrape the pesto into a
ONE-POT COOKING page 134

PURE
CHOCOLATE CHIPS

•RAW • PIECES • ROASTED SALTED • ROASTED NO SALT

"Because
Plumbing
Doesn't
Have To Be
Boring."

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Panty

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(810) 669-7474