This simple recipe uses fresh ingredients and is still packed with flavor. It may have been enhanced by adding some marinara, and I'll probably give that a try next time.
Polenta with Portabellas and Asparagus
1 cup polenta
1 portabella mushroom cap, sliced
1 bunch of asparagus, cut into short spears
1 tbsp oil (I used truffle oil, but you could use olive or coconut or whatever you wish)
1-2 tbsps Bragg's liquid aminos
Salt, pepper, garlic, to taste
Cook polenta according to directions on the package. It takes about 30 minutes and constant attention, so plan accordingly. Meanwhile, saute the vegetables in the oil. Sprinkle with spices and liquid aminos. Heap veggies over polenta and serve with a small salad.
Simple, right? You can easily add a protein or some Parmesan cheese to the top of this or it's pretty delicious just the way it is.
And I promised a salad.
This salad is simple, let delicious and accompanied the polenta nicely. It's light and perfect for summer.
Steph's Spinach Salad
1 large handful of spinach
8-10 strawberries, sliced
1 large handful of walnuts, chopped
1 large avocado, cut into small cubes
1 tbsp olive oil
1 tbsp orange muscat champagne vinegar (From Trader Joes...you can use any vinegar, though. This one is just my fave!)
salt & pepper, to taste
Toss spinach with strawberries, walnuts and avocado. In a glass measuring cup whisk olive oil, champagne vinegar, salt and pepper. Dress salad.
It was really a delicious and refreshing dinner. It kind of made me excited for summer, which I never am. Summer heat and I don't get along at all. But this year I'm actually a little excited about it.
I love summer produce. We have the boat this year, and we plan on taking it out a lot. We also plan on taking Katie to the lake to see what those webbed paws of hers can do!
I hope everyone is having a lovely Friday!