If you haven’t noticed, I have been on a bit of a blog hiatus as we have been in the midst of a move. Today though, I find myself in a beautiful kitchen within a beautiful house – a house that we bought!
The house is nestled in a little one square mile refugee community on the outskirts of Atlanta. The diversity is so bountiful there’s even a PBS special about it! From Nepali to Somali, rich culture is all around us – and we cant wait to try the foods!!! Hopefully the blog is about to go from neglected to just as rich and spicy as our surroundings!
This recipe is a Ruby and Nick orig though – it’s the culmination of craving all the vegetables. With the move we have not been able to do a proper cook in a long while and found ourselves eating a lot of shitty microwave food regularly. 
When we finally got to the farmer’s market we were like feverish vegetable mongers – Cauliflower! Oooh and kale! Beets! As we were carting our heavy load back to the car we were a little worried about using up all the veg before it went off, so last night I made a big ass vegetable thing. We are calling it a ragu though I don’t know about the legitimacy of that naming. It’s super simple to make and we paired it with some herby garlic polenta and a fat dollop of burrata (a.k.a cream-filled mozzarella a.k.a the best cheese in the world). It was soooo gooood. Now, whether that comes down to us being vitamin deficient and sorely in need of some nutrient-rich real food or whether it was a genuinely successful recipe, I can’t say but I would give it a shot because we gobbled this up like nobody’s business!
When we finally got to the farmer’s market we were like feverish vegetable mongers – Cauliflower! Oooh and kale! Beets! As we were carting our heavy load back to the car we were a little worried about using up all the veg before it went off, so last night I made a big ass vegetable thing. We are calling it a ragu though I don’t know about the legitimacy of that naming. It’s super simple to make and we paired it with some herby garlic polenta and a fat dollop of burrata (a.k.a cream-filled mozzarella a.k.a the best cheese in the world). It was soooo gooood. Now, whether that comes down to us being vitamin deficient and sorely in need of some nutrient-rich real food or whether it was a genuinely successful recipe, I can’t say but I would give it a shot because we gobbled this up like nobody’s business!Polenta with Vegetable Ragu and Burrata
red pepper, half a jar, diced- half a large yellow onion, sliced
- 2 med tomatoes, diced
- 1 med courgette, diced
- 1 med yellow squash, diced
- 2 tsp balsamic
- 1 tbsp boullion
- 1 tsp basil
- 1 tsp oregano
- 1tsp parsley
- 3 cloves garlic, minced
Saute the onion and garlic.
Chop up the rest of your veg and pop em in a big bowl. 
When the onions have gotten a nice sautee throw all your veg in with them and cook on med low for 30 mins. Add boullion and balsamic and herbs and cook on low for another 15 minutes. Mixture should be nice and stew-y.
When the onions have gotten a nice sautee throw all your veg in with them and cook on med low for 30 mins. Add boullion and balsamic and herbs and cook on low for another 15 minutes. Mixture should be nice and stew-y.For the polenta, 
I cheated and bought a pack of polenta…check out and see if your local grocery store offers those amazing tubes you can reheat with a bit of milk and stock – if not here is a simple recipe to make it yourself. I finished off with a blob of burrata, s+ p, and sprinkle of parsley.
