Here’s a soup and salad dinner I made using a ton of local Hawaiian vegetables. I like to use whatever is in season. I have never added polenta to my salad’s but for this recipe it is the perfect fit.
Boil and slice Organic Eggs
1-2 cups cooked Polenta
Serve on top of Gluten free Bread
PLAIN GREEN SALAD
Olive Oil Lemon Dressing
Organic Vegetable broth / Organic Bone broth / Organic Chicken broth / Organic Beef / Water
Towards the end add: