Lunchable: Should be an adjective for today and not a repulsive kid-food
The humidity has broken. Tis a wondrous breezy day for a light yet bountiful lunch with friends. What shall we munch you ask? Smorgasbord!
Olive and Garlic Polenta Crostini
3 cups broth
1 1/2 cups corn meal
1/4 cup olives
3 cloves garlic, minced
1 tsp corn starch
Bring the broth to a boil, if you have water that is quite alright just add salt! Add the corn meal gradually and bring to a simmer. Mix in the olives and garlic, simmer for another 10 minutes. I add the cornstarch as well at this point because I always get paranoid that it is not going to hold together as I like. Put mush in a container, whichever one you want that will shape the polenta as you so desire. I like rectangular shapes so I can then make little triangles of polenta. Refrigerate for at least an hour. When cooled, cut into whatever shapes. Dinosaurs even! Then you can pan fry or grill until crispy. Eat as is or top with your favorite tapenade or puree!
Radishes with Orange-Dill Dressing!
1 package of radishes, sliced
Dressing made with orange juice, olive oil, sea salt, pepper, vinegar of your choice and dill. Super simple! Let marinade.
Roasted Tomatoes: from the garden!
Half the tomatoes, I used 5.
Brush with olive oil and top each with a clove of garlic, basil leaf, salt and pepper.
Cover and Roast at 425F for an hour.
Eat and enjoy your abode smothered in delicious tomato-garlic-basil aroma.
Roasted Asparagus:
Trim the asparagus
Brush with olive oil, raspberry balsamic vinegar, sea salt and pepper. Let marinade and then roast at 350F for 10 minutes or so.
Then have your friend bring a vegetable medley that her mom got in her CSA and vsmoked teriyaki sprouted tofu, wok it up, and enjoy!
Okay, maybe this wasn't the lightest lunch. But it sure was delicious!
love,
jp
Olive and Garlic Polenta Crostini
3 cups broth
1 1/2 cups corn meal
1/4 cup olives
3 cloves garlic, minced
1 tsp corn starch
Bring the broth to a boil, if you have water that is quite alright just add salt! Add the corn meal gradually and bring to a simmer. Mix in the olives and garlic, simmer for another 10 minutes. I add the cornstarch as well at this point because I always get paranoid that it is not going to hold together as I like. Put mush in a container, whichever one you want that will shape the polenta as you so desire. I like rectangular shapes so I can then make little triangles of polenta. Refrigerate for at least an hour. When cooled, cut into whatever shapes. Dinosaurs even! Then you can pan fry or grill until crispy. Eat as is or top with your favorite tapenade or puree!
Radishes with Orange-Dill Dressing!
1 package of radishes, sliced
Dressing made with orange juice, olive oil, sea salt, pepper, vinegar of your choice and dill. Super simple! Let marinade.
Roasted Tomatoes: from the garden!
Half the tomatoes, I used 5.
Brush with olive oil and top each with a clove of garlic, basil leaf, salt and pepper.
Cover and Roast at 425F for an hour.
Eat and enjoy your abode smothered in delicious tomato-garlic-basil aroma.
Roasted Asparagus:
Trim the asparagus
Brush with olive oil, raspberry balsamic vinegar, sea salt and pepper. Let marinade and then roast at 350F for 10 minutes or so.
Then have your friend bring a vegetable medley that her mom got in her CSA and vsmoked teriyaki sprouted tofu, wok it up, and enjoy!
Okay, maybe this wasn't the lightest lunch. But it sure was delicious!
love,
jp
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