Tonight’s post is going to be a little lighter, both for the eyes and for the stomach. I just got out of a good therapy session and I’m feeling amazing. I whipped up a deliciously healthy and gourmet meal with all of the healthy greens I bought at my newfound treasure Saladero. Saladero is an agro-toxic free hydroponic garden where you can choose your choice of leafy greens and herbs.
I know that menu planning is a good idea and that it saves a lot of time and money, but I’m realizing that part of my expressive language is to be free to improvise and create throughout the cooking process. And don’t get me wrong, I’m an extreme money saver and know how to get around the steep price fluctuations that go around here at the supermarkets. So throughout today, I was dreaming up this concoction as each ingredient was bought, and this is what Lucas and I just enjoyed for dinner tonight - Bon Appetit!
(My phone is broken and I’m without a camera, so this description will have to do.)
A generous mound of organic creamed, ghee polenta is plated first, then topped with pulled, moist pieces of oven-roasted tuna and garlic cloves, then sprinkled with grated fresh cheese. And my choice of lovely greens tonight were mini beet leaves (my new obsession!) and watercress tossed in a dijon dressing. Delish!
Don’t forget about dessert which is currently sizzling inside the oven: open faced roasted figs with a corn meal, chia, and flax crumble that will be given a warm welcome out of the oven with a drizzle of raw honey.
And that is that! Today’s meal and the pleasure it brought to my heart and to our tummies was perfect. So thankful. What a perfect way to spend Thanksgiving Even away from home.