I love getting calls from friends with questions regarding cooking and menu planning. The other day Deirdre text me a question I've gotten many times: "I'm having vegetarians to dinner, what should I make?!" Going Mexican is an easy solution--a bean burrito with roasted vegetables, avocado and all of the fixings, omitting cheese for any vegan guests. Any ethnic dish, like a vegetable curry, is a great alternative to the run-of-the-mill eggplant, portobello mushroom, or garden burger solution; I've heard many vegetarians admit to getting sick of these options. A couple of nights ago, we had a vegetarian couple to dinner and I came up with these grilled polenta pizzas. I made basic polenta and spread it into a 9x13 to chill in the fridge. For dinner, I cut my polenta into triangles, placed them on the grill, gave them a flip and loaded them up with my veggie toppings. A few minutes for the cheese to melt, and, voila, dinner is served. I also sauteed a few tofu 'croutons' for our salad: nice and crispy. I want to continue coming up with new vegetarian dishes to enjoy on 'Meatless Mondays' this fall!