Spring is really trying to make it's way to the Midwest. The temperatures are slowly starting to warm up (if you call 30's warm) and the sun is shining more than it's been hiding. I have more energy too, which means I'm able to go out and stay up until at least 10:30 now. It also means I'm up for entertaining, something I hadn't realized I missed so much!
Recently I had my Clean Eating Challenge team over for some educational classes on metabolism and essential oils. It was a lovely evening, made complete by delicious food. One of my favorite go-to recipes is Grilled Polenta with pesto and sundried tomatoes. Prepackaged polenta is easy to find and provides a ton of efficiency in the kitchen! You can find prepackaged polenta at just about any local grocer.
Recently I had my Clean Eating Challenge team over for some educational classes on metabolism and essential oils. It was a lovely evening, made complete by delicious food. One of my favorite go-to recipes is Grilled Polenta with pesto and sundried tomatoes. Prepackaged polenta is easy to find and provides a ton of efficiency in the kitchen! You can find prepackaged polenta at just about any local grocer.
*source: thekitchn.com
I was given this recipe when I was a purely elizabeth ambassador, and I use it so frequently as it is super easy and extremely flavorful!
Grilled Polenta with Pesto and Sundried Tomatoes
recipe from purely elizabeth
2 c Kale leaves, stems removed
1 clove garlic, minced
1/2 c pistachios
1/4 c fresh lemon juice
1/2 c EVOO
2 c basil
1/8 t salt
18 oz package of precooked polenta, sliced into rounds
2 oz sundried tomatoes, chopped
In a food processor or Vitamix combine the kale, garlic, pistachios, lemon juice, olive oil and basil. Process until smooth. Add salt to taste. Set aside. On a large grill pan or regular sauté pan, drizzle a sprinkle of EVOO and spread evenly in pan. Over medium heat, grill the polenta rounds.
Cook each side for 1-3 minutes or until browned. When cooked, remove from the pan. Assemble each round with a small amount of pesto and chopped sundried tomatoes on top.
I was given this recipe when I was a purely elizabeth ambassador, and I use it so frequently as it is super easy and extremely flavorful!
Grilled Polenta with Pesto and Sundried Tomatoes
recipe from purely elizabeth
2 c Kale leaves, stems removed
1 clove garlic, minced
1/2 c pistachios
1/4 c fresh lemon juice
1/2 c EVOO
2 c basil
1/8 t salt
18 oz package of precooked polenta, sliced into rounds
2 oz sundried tomatoes, chopped
In a food processor or Vitamix combine the kale, garlic, pistachios, lemon juice, olive oil and basil. Process until smooth. Add salt to taste. Set aside. On a large grill pan or regular sauté pan, drizzle a sprinkle of EVOO and spread evenly in pan. Over medium heat, grill the polenta rounds.
Cook each side for 1-3 minutes or until browned. When cooked, remove from the pan. Assemble each round with a small amount of pesto and chopped sundried tomatoes on top.
Simple and elegant!
Enjoy!
XoXo,
Nicole
Enjoy!
XoXo,
Nicole
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