2019-09-01 Forks Over Knives

day six

Warm up the extras from

last night’s Chickpea

Curry Stew with Kale

for a quick and hearty

lunch today. Shepherd’s

Pie will be the fi nal dinner

you cook this week; you’ll

be making enough to eat

tomorrow night, too.

Preheat oven to 350°F.

Line a baking sheet

with parchment paper.

Slice half of an 18-oz.

tube precooked polenta

into six ½-inch-thick

disks. Place on baking

sheet and bake

20 minutes. Slice half a

tomato into six wedges

(save the rest for later).

Top each polenta disk

with 1 Tbsp. Parsley-

Lemon Hummus and a

tomato wedge. Serve

right away.

Polenta Bruschetta

Chickpea Curry

Stew with Kale

leftove

r

from^ Day^ Five

Oatmeal-Date Pancakes served

with fresh blueberries

leftove

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froTmhr^ Deeay^

R oen cpagiep 61 e shepherd’s pie

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