This recipe is perfect for a picnic on a deserted island or a starter for an amazing gourmet spread. It’s light, healthy, and full of summertime flavor. Now that’s amore!
Yellow tomatoes – 2 medium chopped
Cucumber – 1 medium peeled and diced
Yellow bell pepper – 1 diced
Yellow onion – ½ medium diced
Clove garlic – 1 large
Yellow tomato – 1 large chopped (to be juiced)
White balsamic vinegar – ¼ cup
Salt – ½ tsp
Red pepper flakes – ½ tsp
Fresh basil – 6 large leaves
In a blender, add the large chopped tomato and blend into a liquid. Next add 4 basil leaves, vinegar, pepper flakes, garlic, and salt. Blend until consistent.
Next add the remaining ingredients and blend on low until a chunky soup consistency is reached.
SOUTHWESTERN POLENTA STACK
This stack is packed with nutrients and flavor! The lightly cooked crisp veggies compliment the soft, garlic infused polenta, and the rich sweet and spicy cashew cream sauce. The chipotle peppers and fire roasted corn bring the Southwestern smoke and really tie the dish together.
In a pan, add:
Vegetable broth – 2 cups
Garlic – 1 large clove diced fine
Jalapeño – ¼ diced fine
Polenta – cut roll into ½ inch slices(use 8 slices)
Simmer for 10 minutes, infusing 8 slices of the polenta with the garlic and jalapeño.
In another pan, add:
Fresh large tomato – 1 chopped
Red bell pepper – 1 chopped
Fire roasted corn – 2 cups
Vegetable broth – ½ cup
Garlic – 1 clove diced fine
¼ tsp sea salt
On medium heat, cook the veggies for 5 minutes or until cooked yet still crisp.
In a high-powered blender, add:
Cashews – 1 cup
Dried figs – ½ cup
Water – ½ cup
Lemon – ¼ cut from peel
Dried chipotle pepper – ½ inch piece or to taste (heat varies among these peppers, so start small & add more if needed!)
Sea salt – ½ tsp
Blend until smooth.
Start with a pool of cream sauce, then stack the polenta rounds, then veggies. Garnish with a cilantro bouquet!
Jordan Wolfe is the Healthy Eating & Green Mission Specialist at Whole Foods Market South Beach. He is an expert on the plant-strong green lifestyle, and he is a life-long vegetarian. His favorite part of his work is inspiring and educating others on healthy eating.