Comfort food is always a win in the fall and winter. This week's Cooking With Stanley menu continues the comfort food theme we've had going but I promise it's different than the last. Delicious satisfying stew over a bowl of polenta acts as the main course this week with a tasty pasta salad for starters. I loved this meal for the mix of flavors. It really was delicious and the best part was there were tons of leftovers.
Pasta Salad Nicoise
Veal Stew (aka Beef Stew) with a bed of Polenta
The Pasta Salad Nicoise was a great light dish that is made ahead of time. To be honest, this was one of the easier Cooking With Stanley meals because it was hands off. I didn't have to do a whole lot of work the majority of the time. This particular dish was no-cook too except for the pasta which was even better. Simply mix everything together, refrigerate until ready and you're done! With olives, tuna, olive oil and a few other ingredients, this pasta salad was both light and tangy. I really loved the blend of flavors and especially loved the kalamata olives that were used. Those are always a win in my book. This would make a perfect light lunch on its own with a little freshly baked bread or a simple salad.
I was going to make the Veal Stew with actual veal but it's so expensive that I just couldn't do it knowing that not everyone who'd be eating this meal were veal fans. Stewing beef was actually on sale the day I went shopping so it worked out perfectly and quite honestly, the flavors blended just as well as they would have with the original meat. This was definitely an Italian style stew. You could tell through the heavy tomato use. It was delicious and the use of wine really brought the flavor to another level. You could serve this as is without any accompaniments or you could serve it over a bed of polenta or rice and even with a simple piece of crusty bread.