Roasted Polenta with Broccoli & Fontina

Prepared polenta is a versatile and easy-to-use product- just heat it and top it with a sauce or, as here, with stir fried vegetables. Serve with a loaf of Italian bread and a salad of garbanzos and ripe olives.

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1 1/2 pounds prepared polenta roll, cut crosswise into 1/2 inch thick slices

2 tablespoons olive oil

3 cloves garlic, minced or pressed

2 large red or yellow bell peppers (or one of each), about 1 Ib. total, seeded and cut into 1 inch chunks

6 cups broccoli flowerets

1/4 cup water

Salt and black pepper

1 cup (about 4 oz.)shredded fontina or mozzarella cheese

1 teaspoon grated lemon peel

2 tablespoons shredded fresh basil

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1. Arrange polenta slices on a lightly oiled ovenproof platter or in a shallow baking pan. Bake in a 500* oven until heated through (about 15 minutes).

2. Meanwhile, heat oil in a wide frying pan over high heat. Add garlic, bell peppers, and broccoli; stir for 1 minute. Add water and bring to a boil; then reduce heat, cover, and simmer until broccoli is tender to bite (3 to 5 minutes). Season to taste with salt and black pepper.

3. If you used a baking pan, transfer polenta slices to a platter. Pour broccoli mixture over polenta; sprinkle with cheese, lemon peel, and basil.

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makes 4 servings.

Vegetable Tabbouleh

This refreshing salad makes a wonderful main course for a summer meal. Accompany it with celery sticks and calamata olives; offer ripe peaches or plums for dessert. To speed preparation, use your food processor to grate the carrots and make the dressing.

2 cups water
Salt
1 cup bulgur
1/4 cup fresh mint leaves
1/4 cup Italian parsley leaves
1/4 cup lemon juice
1 teaspoon grated lemon peel
2 tablespoons olive oil
4 green onions, cut into 1 1/2 inch lengths
1 large cucumber (about 10 oz.), peeled, seeded, and chopped
2 medium sized carrots (about 6 oz total), grated
Pepper
Romaine lettuce leaves, rinsed and crisped
2 medium size firm ripe tomatoes (about 12 oz. total), cut into wedges

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1. In a 3 quart pan, bring water to a boil over high heat. Add salt to taste (about 1/2 teaspoon) and bulgur. Reduce heat to a simmer; cover and cook for 15 minutes. Uncover; fluff bulgur with a fork.

2. While bulgur is cooking, combine mint, parsley, lemon juice, lemon peel, oil, and onions in a food processor or blender. Whirl until smoothly pureed. Stir dressing into bulgur along with cucumber and carrots; mix well. Season to taste with salt and pepper.

3. To serve, line a platter or individual plates with lettuce leaves. Spoon bulgur mixture atop lettuce and garnish with tomatoes.

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makes 6 servings.

Lemon Scallops w/Rotelle

Gently cook tiny scallops in a light, buttery wine sauce; then catch the sauce's good flavor in the twists and turns of corkscrew-shaped pasta. Steamed broccoli flowerets taste great alongside-and provide a nice color contrast, too.

8 ounces dried rotelle or other medium-size pasta shapes
1/4 cup dry white wine
1/4 teaspoon grated lemon peel
2 teaspoons lemon juice
2 green onions, thinly sliced
2 tablespoons drained capers
1 teaspoon dried rosemary
1/2 teaspoon dried basil
2 cloves garlic, minced or pressed
8 ounces bay scallops
1/4 cup butter or margarine
Salt
Chopped parsley

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1. In a four to five quart pan, bring about 2 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 10 minutes). Or cook pasta according to package directions.

2. Meanwhile, in a wide frying pan, combine wine, lemon peel, lemon juice, onions, capers, rosemary, basil, and garlic. Bring to a boil over high heat; then boil, stirring often, until liquid is reduced by half. Rinse and drain scallops. Add scallops to pan and stir until coated with lemon mixture and just opaque in center; cut to test (2 to 3 minutes). Remove pan from heat and add butter all at once, stirring constantly to incorporate it into the sauce. Season to taste with salt.

3. Drain pasta well and add to sauce. Lift with 2 spoons to mix well. Pour onto a platter or individual plates and sprinkle with parsley.

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makes 3 servings