Sweet Beet & Chestnut Salad

Refreshing is the word that comes to mind, when I think of salads.  Creating the perfect mixture requires a delicate balance of flavor.  It's important that they exude a light and clean taste. Yet, they must also somehow retain that bit of hardiness necessary to last you until your next meal.

In today's delightful salad the sweet red and yellow beets balanced the flavors of the hearty tart goat chevre and nutty chestnuts to perfection. I loved the textures of the creamy chevre, crumbly nuts, and smooth beets.  Even the lettuce tickled a bit as it passed. Needless to say, I went back for seconds. I hope you can enjoy this satisfying dish soon as well. It's quite a treat. 

{Sweet Beet & Chestnut Salad}

2 -3 cups of Organic Lettuce of Choice

1/2 log of Honey Goat Chevre, crumbled by hand

1/2-3/4 cup of Chestnuts, cooked and chopped

2 Organic Yellow and Red Beets, cooked peeled and sliced

4-5 Medjool Dates, pitted and chopped

Drizzle of Real French Vinaigrette Dressing

Gently combine ingredients and drizzle with my new favorite dressing, Brianna's Real French Vinaigrette, or any of your choosing.  Enjoy!

{Parties & Savory Vegetable Flatbreads}

Parties are sweet.  I love mingling.  Meeting and reuniting with friends is refreshing to my soul.  Last night we gathered with friends for a barbecue.  We were asked to bring a side dish.  I love bringing food to events.  It gives me a chance to whip together new dishes.  I opened my fridge that afternoon and peered in at the possibilities.  It's full of fresh produce right now.  Our little biweekly CSA box is keeping us well stocked. Pretty quickly, I decided to use as much of the produce as I could. I was up to my ears in eggplant, peppers, cucumbers and more.  Flipping on the stove, I warmed coconut oil in a pan and pulled out my good ole food processor.  Soon all my veggies were sautéing or pureeing as I hummed about the kitchen. A little bit of this and that and before I knew it I had two tasty spreads to work with.  All I needed was something to spread them on!  One of my favrite food writers, Caitlin from Roost, had a flatbread I'd been wanting to try.  I quickly browsed through her little site and whipped up her delicious recipe. An easy treat for anyone!

The two flat breads were a hit at the party. My sweet friends requested the recipe and my husband is already asking for a repeat, so this one's going on the books. I hope you can give it a try for your next gathering! Enjoy!

{Red Pepper Kale Spread}

1/2 cup Pine Nuts

1/4 cup Olive Oil

2 cups Red and Yellow Peppers, roughly sliced and sautéed in Coconut Oil

Dash of Garlic Powder

Sea Salt to taste

Fresh Pepper to taste

Puree in a food processor or blender and refrigerate until ready to use.

{Sweet Eggplant Beet Spread}

3 cups Eggplant, chopped and sautéed in Coconut Oil

1 medium Sweet Onion, chopped and sautéed in Coconut Oil
4 Red Beets, cooked and peeled

1 1/2 tsp fresh Lemon Juice

 *add more if needed

Sea Salt to taste

Fresh Pepper to taste

Puree in a food processor or blender and refrigerate until ready to use.

{Roost's Flatbread} 

*with a few alterations

3 cups Almond Flour

1 tbsp Oregano, chopped

1 tbsp Sage, chopped

1/4 tsp Smoked Paprika

1/2 tsp Sea Salt

1/2 tsp Baking Soda

1/4 cup Olive Oil

2 Eggs

Extra Topping:
Veggies, sautéed or Beets, cooked and sliced

Shredded Goat's Cheese

Preheat your oven to 350 degrees. Whisk the dry ingredients, then add the wet. I like to knead with my hands, but it's up to you.  Roll the dough into a ball and place between parchment paper.  Roll into the shape and thickness you desire. I created two breads out of this dough. Place them on a sheet with a pastry mat or oil your cookie sheet.  Lightly brush the dough with olive oil and place into your oven for 10-14 minutes. Remove once it begins to brown around the edges.  Let it cool and then lather it with the spread.  Add additional veggies on top if you wish and sprinkle the grated Goat cheese for a delicious finish. Place back in the oven for 3-4 minutes to melt the cheese.  Once it's ready, pull it out and let it 

cool.  Slice, serve and enjoy!

{Shared With}

Gluten-Free Fridays
Penny Wise Platter Thursdays
Slightly Indulgent Tuesdays
Allergy-Free Wednesdays
Gluten-Free Wednesdays

{A Little Pesto & Hummus}

It's a dip day! I recently joined a CSA and in my first box I received a bunch of fresh beautiful Basil.  First thought, Pesto! My first attempt at the dip, it actually turned out well.  It is so easy to make!   A delicious little spread to spice up any dish or a yummy dip for gluten-free crackers, Pesto can be used in so many ways.  

My husband loves Hummus and so I decided to give it a shot as well today.  Another simple creation, it's mostly Chick Peas and spices!  I had fun trying different combinations, but ended up with a Sun-Dried Tomato and Basil Hummus. I didn't keep track of the ingredients well enough to share with you, so this one will have to go without a recipe.   I hope you can enjoy the pesto! 

{Pesto}

1/2 cup Pine Nuts  

2 1/2 cups fresh Organic Basil

1-2 cloves of fresh Garlic

Sea Salt to taste

1/4 - 1/2 cup Olive Oil

Blend in a Food Processor.  Then add up to 1/2 cup of Olive Oil while pulsing, stopping when you reach your desired consistency.   Refrigerate and serve!