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Festive vegetable tamale pie with skillet salad

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Tonight I made a vegetarian tamale pie, using a polenta base, a cheese topping, and a filling of beans, sweet peppers, chili peppers, corn, cilantro, tomatoes and seasonings.


I served it with skillet salad, leaving out the beans and bok choy, and using crema di balsamico instead of dressing.  I will certainly be making this cabbage, kale and carrot dish again.


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