We skipped out on the vegetable portion of tonight’s dinner, mainly because it was getting late. This cookbook is arranged by seasonal menus, and this menu included roasted broccoli with parmesan. Probably not bad (broccoli isn’t my favorite), but we settled for just the polenta, beans and shrimp.
I used Rancho Gordo Mayacoba beans since I didn’t have any great northern beans. No matter, pretty much anything tossed in liberal amounts of herbed brown butter will be delicious. This meal is suitable for vegetarians as well as meat eaters, since the beans can serve as the protein.
- White Beans & Shrimp with Brown Butter & Tons of Herbs (The Flexitarian Table, p. 212)
- Soft Polenta (The Flexitarian Table, p. 215)
