An unusually cool (no, make that cold), late-April day here prompted a change in what I had originally planned for dinner.  A damp, rainy day when temps never reached above the mid 40’s (F.) brought on the desire for warm comfort food. Thankfully, I was able to rummage through the cupboard and pull together just the type of meal that would appeal. The vegetarian chili is a recipe that I have continued to develop over the years, and even though I make subtle changes each time depending on what I have on hand, it’s always good. Tonight’s little “experiment” was the corn muffins. They provided a wonderful accompaniment for the chili. Not much else was needed. A small “side salad” of mixed greens with a creamy dressing, and a soothing scoop of ice cream helped balance the spiciness of the chili.

Spicy lentil chili garnished with grated cheddar, sour cream, and a squeeze of lime
Corn muffins studded with chopped pimiento-stuffed green olives
Small salad of mixed lettuces with a creamy dressing inspired by Alice Waters

A scoop of house-made tangerine ice cream

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