persian polenta, parsnip and kale

Whenever I have lots of vegetables in the fridge, or whenever the CSA box looks too inviting to resist, I make '2 veg and a grain.' I try to find a common theme and run with it. Today's was Persian.

I sauteed carrots and parsnips with Turkish apricots - typical of this region is dried fruit in savory dishes. I made creamed kale, not exactly Persian, but I have been craving it. I also made salad with black fig vinagrette, cranberries and shredded carrots. And finlly, I made polenta with fenugreek leaves and seeds and a few strands of saffron. After cooling the polenta I sliced it into rectangles and broiled it. 

There you have a Persian-inspired meal. 

Cost breakdown:

bunch kale: $2.50

3 parsnips and a carrot: $2

apricots and cranberries: $1

polenta: $ .50

3 c rice milk: $1.50

1/2 head romaine lettuce: $1

spices, onion, garlic: $1

Total to feed a family of 5:

$9.50