|My take on Three Stone Hearth's Blessed Beet Salad|
Humming the Beetle's tune as I write this, I want to give thanks to two "friends" for inspiring my family dinner last night. The first "friend" is Jessica Prentice of Three Stone Hearth in Berkeley, California. I read Jessica's book, Full Moon Feast a few years ago, but it remains a powerful inspiration source for me. Jessica is offering a Blessed Beet Salad this week at Three Stone Hearth and the ingredients are Beets, celery, fennel, oranges, olive oil, parsley, lemon juice, lime zest and juice, garlic, salt, anise seed and black pepper.
I'm not exactly sure how she prepares it, but I roasted some beets and then peeled them when they were nice and soft. I then cut up some fennel (which I deviated a bit and did a quick saute in butter), cut up the oranges and then made a "sauce" with the olive oil, parsley, lemon juice, lime juice and zest, garlic, anise seed and black pepper. I also just now realize I forgot to put in the celery (however it was still delicious). Maybe that was part of the destiny for what I needed yesterday! I drizzled the sauce over the warm beets and oranges and fennel mix so that the flavor would be soaked in by the warm beets. I think the salad could be served warm or chilled. It was a delightful burst of citrus yet with depth from the beets. The anise seed and lime zest added extra complexity to the flavor. Best of all, my kids actually ate some of it and seemed to enjoy it! That's big news here because I have not had a lot of luck getting them to eat beets.
My Take on Rick Osborn's Best Pot Roast Ever
Now to me saying "the best pot roast ever" is quite a statement and I thought I should check it out. I was looking for a nice family dinner for my family last night since I'd been away for a few days and so I gave the recipe a try! Of course, I hardly ever follow a recipe to the letter and so I added several more vegetables to the mix beyond the carrots and onions including some zucchini, squash, green beans and a small potato or two. (I like one pot dinners and I wanted to add a few more veggies). I also found some grass fed beef with the bone in and so I added the bones (which I removed before serving) to up the flavor and add hopefully some extra minerals.
I've got to say, it was super easy and absolutely delicious. I never thought I could tackle pot roast mid week but with this simple recipe as a guide, I will do it more often! My kids and husband and I all thought it was the best pot roast ever so thank you Rick!
I think it is wonderful how if we are open to receive the gifts of this world, there are people we will meet that can help us on our path. Some of them, like Jessica Prentice, we may not meet in person (yet) and sometimes they may be the person you are sitting next to on your flight. So be open to listen to what other people are all about, and you may be amazed at what amazing gifts will come your way. My dinner on Monday night, with a little help from my friends, is a great example. May you meet the people you need to meet today and be open to receive their gifts while at the same time always looking for ways to be a gift yourself to someone else.
Also posted at Kelly the Kitchen Kop's Real Food Wednesday