In the summer I crave fresh meals a lot – crisp veggies, fresh herbs, all the good stuff. In the winter on the other hand, I crave anything hot and filled with carbs and melted cheese. I figure it must all balance out between seasons, right?! Anyway, here is one of go-to summer dinners. Packed with vegetables, soft boiled eggs, crispy polenta, and yummy cucumber yogurt to tie it all together.
1 Persian cucumber, chopped
1 cup Greek yogurt
String beans, blanched
1 cup cauliflower, cut into smaller pieces
1/2 teaspoon ground turmeric
1/2 ripe avocado
Pre-cooked polenta, sliced
Maldon (flake) salt
Preheat oven to 350 degrees. On a baking sheet, toss the cauliflower in turmeric and olive oil. Also add the tomatoes. Roast for about 20 minutes or until tomatoes softened and burst, and cauliflower is roasted well.
In the meantime blanch the string beans in salted boiling water for 2 minute, then placing in a bowl of ice water to stop the cooking process. I used the same water to boil my egg – bring back to a boil and gently add your egg, let cook for 5 minutes (6 min max) then also place in the ice water.
Next, add a little olive oil to a pan and cook the polenta slices until crisp, about 3 minutes each side. Also sauté the kale with some olive oil for at about 5 minutes. Lastly, mix together the cucumber and Greek yogurt.
To assemble, just place everything in a bowl… and as my grandmother always says – “chow baby!”