YIELD: 1SERVINGS | Prep Time: 5 mins | Cook Time: 10 mins

INGREDIENTS

• 1 cup cooked polenta
• 1 Tbsp butter
• 2 cups kale
• 1 tsp balsamic vinegar
• 1 tsp olive oil
• 1 egg
•  ½ avocado
•  ½ parmesan shavings
•  ½ salt and pepper

INSTRUCTIONS

While the polenta is still warm, pour onto a flat plate or into a baking dish so that you have a semi-even layer about 3/4″ thick. Let cool completely (like overnight), then cut into a square/rectangle.

Heat a frying pan over medium-high heat. Melt the butter, then add the polenta in one big slice. Let it cook on each side for about 5 minutes, or until crisped and slightly blackened.

Cook your egg, either poached or fried, at this point. When the polenta is done, top with the avocado (sliced or mashed), some salt & pepper, then the egg. Serve alongside the kale.

• 3 ears of corn 
• 1 pound red onion 
• 1 pound zucchini 
• 1 pound summer squash 
• 1 lbs early girl tomatoes 
• 1 bunch basil 
• 1 lemon 
• 1/4 cup olive oil 
• Salt and pepper to taste 

Shuck corn and cut red onions into 1/2-inch rings. Grill both vegetables until slightly charred. When cool to touch, cut corn off the cob and rough chop red onions and reserve to the side. 

Wash squash. Cut the tops off and dice into 1-inch size cubes and save to the side. Take basil leaves off the stem, and tear into 1-inch size pieces. Juice the lemon and put to the side. 

Heat up olive oil in a sauté pan on medium-high heat. Add squashes for about 4-5 minutes or until squash begins to sweat. Add in corn, red onions, cherry tomatoes. Sauté for another couple minutes. 

Toss in basil and fresh lemon juice. Season with salt and pepper to taste. 

• 2 medium eggplants 
• 1/3 cup olive oil 
• 1/4 cup balsamic vinegar 
• Salt & Pepper 
• 1/3 cup finely chopped fresh basil 

Preheat oven to 450 degrees F. 

Cut the eggplant into 1-inch pieces. Place the eggplant in a bowl along with the olive oil, balsamic vinegar, salt, and pepper. Toss the ingredients to coat the eggplant and let rest for 10 minutes. 

Cover two baking sheets with foil, then spread the eggplant out evenly. Roast the eggplant, turning the pan halfway, until the eggplant is tender and golden brown, about 30 minutes. 

Remove the eggplant from the oven and place on a platter. Sprinkle the eggplant with the basil and serve warm or at room temperature.