DF, V, GF
Need a new idea for meatless mondays? What about a savory breakfast for dinner? I had this dish on a trip to Santa Barbara and knew then that I had to make this dish at home. And the lack of butter and cheese in the polenta isn’t missed due to the creaminess of a runny yolk. Yum!
Polenta with Roasted Veggies
1/2 onion, chopped
2 garlic cloves, minced
1 c cornmeal
1 quart broth
2 zucchini, diced
1 orange bell pepper, diced
2 portobello mushroom caps, diced
In large saucepan heat 2 tbs olive oil over medium heat. Add onion, garlic, and salt to taste, saute until softened. Add broth and bring to a boil. Slowly whisk in cornmeal to avoid lumps. Once all added cover and reduce heat to low, cook for 20 minutes.
Meanwhile preheat oven to 350 degrees. Add zucchini, bell pepper, and portobello mushroom to a large sheet pan. Toss veggies with 2 tbs olive oil, salt and pepper. Roast for 20 minutes, tossing half way through.
Fill a large saute pan with water, and bring to a simmer over medium high heat. Once up to a simmer turn off heat source and add eggs one at a time separated from each other. Cover pan and let sit for 5 minutes.
Add polenta to 4 bowls evenly, top with roasted veggies, and using a slotted spoon place 1 poached egg over each portion.
I can’t get enough of bbq sauce, especially on grilled chicken. I love how there are so many ways to switch it up; with pineapple or balsamic vinegar, and now blueberries. It never gets old. Try this recipe tonight over corn and zucchini, such great summer veggies.
Blueberry BBQ Chicken over Corn and Zucchini
1/2 c onion, chopped
1 garlic clove, minced
1 c blueberries
2 c ketchup
1/4 c apple cider vinegar
2 tbs brown sugar
2 tbs honey
1 tbs worcestershire sauce
1/4 c water
4 chicken cutlets
corn cut off from 3 ears of corn
2 c zucchini, chopped
Heat olive oil in a sauce pan over medium heat. Add onion and garlic, let cook for 5 minutes. Add blueberries, ketchup, apple cider vinegar, brown sugar, honey, worcestershire sauce, and water. Let mixture come to a boil then reduce to a simmer and let cook for 20 minutes. Let cool then place into a blender, pulse until smooth.
Heat olive oil in a large skillet over medium high heat. Pour 1 c bbq sauce into a bowl and baste chicken then place in skillet, cook for 3 minutes per side then baste on each side again cooking for an additional minute per side.
Meanwhile in a large skillet heat olive oil over medium high heat, add corn and zucchini, season with salt and pepper. Let veggies do their thing to allow brown crust to form, stir occasionally. Cook for 10 – 15 minutes until desired brownness. Place some veggies onto a plate then top with chicken and drizzle with additional bbq sauce.
DF if w/out parmesan cheese, V if w/out chicken, GF
need a good recipe for valentine’s day? i think this might be it, it was for me. it has a rainbow of vegetables, lean chicken, and pasta. serve with a side salad and crusty bread. but don’t forget to leave room for something amazing for dessert like brownie pudding!
3 garlic cloves
2 cups carrots, cut into strips
4 small zucchini, cut into half moons
2 yellow pepper, cut into strips
1 small onion, thinly sliced
1/4 cup olive oil
salt and pepper
1 pound pasta
2 cooked chicken breasts, diced into bit size pieces
juice of 2 lemons
1/2 cup parmesan
fresh basil for garnish
preheat oven to 375 degrees. on a large baking sheet, toss all of the vegetables with the oil, salt, and pepper. arrange evenly over the baking sheets and bake for 20 minutes, tossing half way through.
meanwhile, cook the pasta according to package instructions. drain and reserve 1 cup of the cooking liquid.
toss the pasta with the vegetable mixture, chicken, reserved cooking liquid, juice of 2 lemons, and parmesan in a large bowl. season with salt and pepper, to taste. sprinkle with the basil and serve immediately.