Spend a little time in the kitchen making these Roasted Red Pepper Polenta Bowls with Market Vegetables and Seared Sea Scallops, and you’ll have the perfect weekend dinner to serve for a date night in or when company calls. The extra effort of mixing pureed roasted pepper into cooked polenta doesn’t go unnoticed, and sea scallops are always impressive.
Denisse Salinas is the owner and executive chef at Le Petit Chef, a Santa Barbara-based personal chef and boutique catering company. She specializes in creating naturally healthy, seasonally inspired dishes for her clients and also runs the blog Le Petit Eats, where she shares mostly plant-based recipes. She is a regular food contributor to the Santa Barbara News-Press, and her work and recipes have been featured on Brit+Co, Buzz Feed, Huffington Post, Santa Barbara Magazine, 805 Living Magazine and more.
Articles & Recipes by Denisse Salinas
Summer Vegetable Polenta Bowls are an easy, flavorful weeknight meal. Serve peak season farmer's market vegetables over creamy polenta for a fast, fresh, flexible dinner.
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