It’s been hard to write lately, to give you something tasty to look at. I’ve been counting calories, learning to run, humbly saying no to my favorite morning pastries and the breakfast burritos I’ve become so fond of.

So tonight, I’ll try to sate you. I delighted in some zucchini from my farm shipment, fava beans from farmer’s market, celery that needed to be used (leftover from last week’s stock making), leftover san marzano tomatos and more.

1 cup polenta, cooked (3 cups water & 1tsp salt boiled, add the polenta and stir well for 10 minutes, add 1T butter & lots of grated parm at the very end)

1 lb fava beans (weight in pods; prep them by blanching in salted water, putting in cold water, removing skins)
1/2 large zucchini, sliced
1/2 large carrot or equivilent, medium dice
1/2 large yellow onion, large dice
2-3 stalks celery, diced
8-10 black olives (for shame, mine were from a can–thanks Mom!), rough chop
3-4 san marzano tomatoes or 1 cup marinara sauce
1 sprig fresh rosemary, minced
1 tsp chili flakes
olive oil
salt & pepper

For the sauce, start in a non-stick pan by heating 1 T olive oil. Add the celery, carrot, and onion, cooking at medium/medium low heat until carrots are bright, celery is more dull and onions are almost translucent. Add the minced rosemary, salt, and pepper. Cook 1 minute. Add the olives and zucchini, cook until zucchini have some color at medium/medium high heat. When zucchini still firm, but colored, add marinara sauce/tomatoes, fava beans, and chili flakes if desired and turn to medium low to simmer and combine.

Serve on top of the delicious polenta, or mixed with rigatoni. Serves 3-4.

Wine: A dry, hearty red like Chinati would be great with this. You could also go Sicilian with some Nero d’Avola