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As a relatively new pescetarian, I have been experimenting with new and interesting ways to eat vegetables. Here are two of my latest creations that are somewhat reminiscent of my time in Croatia.

Leek and Bean Salad

• 1 can of roman beans drained and rinsed
• 1/2 leek sliced thinly and separated
• 2 medium stalks of celery sliced
• 1/4 cup cremini mushrooms chopped
• 1 Tbsp white vinegar
• 1 Tbsp vegetable broth
• 2 tsp dijon mustard
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper

Mix above together in large bowl and serve. Makes 3-4 servings.

Polenta with Tomato Sauce on Spinach

• basil and garlic polenta (cut into 1/2-in thickrounds)
• 6 Tbsp of your favorite tomato sauce
• 1/2 cup sliced cremini mushrooms

Preheat oven to 350 degrees. Place polenta, tomato sauce and mushrooms on a baking lightly oiled baking sheet evenly spaced. Bake for 15 minutes.

• 2 cups of chopped raw spinach
• 1/4 red onion sliced

Line dinner plate with spinach and onion. Then place baked polenta rounds on top of bed of spinach and onion and serve. Makes 1 serving.