I've tried two new things this weekend including a vegetable side dish from Vegetarian Times called Spring Leek with Polenta and Goat Cheese and a main dish from Eating Well magazine called Spring Pizza.
Both take less than 30 minutes to make, which is awesome.
Here's a photo of the pizza. I used the new pan that I got when I hosted a Pampered Chef party for Tiffany Despain last weekend. It was perfect!
The recipe for the Spring Leek with Polenta and Goat Cheese follows, since it's not online:
1 tbsp olive oil
3 med. leeks, trimmed, halved and chopped (6 cups)
1 yellow bell pepper, thinly sliced (1 cup)
2 Tbs. minced fresh thyme, divided
1/4 tsp red pepper flakes
1/2 cup low-sodium vegetable broth
3 cloves garlic, minced (1 tbsp)
1 16 oz tube prepared polenta, cut into 12 slices
2 oz crumbled aged chèvre (1/2 cup)
1. Preheat oven to 400 F. Heat oil in ovenproof skillet over medium-high heat. Add leeks, bell pepper, 1 tbs. thyme, and red pepper flakes. Sauté for 10 minutes. Stir in broth and garlic.
2. Arrange polenta slices over leek mixture in skillet; top with crumbled chèvre and remaining 1 tbs. thyme. Bake 10 minutes or until chèvre softens.
Serves 4: Per serving (1 cup hash, 4 oz polenta, and 2 tbs cheese) 257 calories, 8 g protein, 8 g total fat, 40 g carb, 11 mg cholesterol, 470 mg sodium, 4g fiber, 7 g sugars.