Sweet and Savory Roasted Pumpkin

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Oh, it’s been a while. I’ve missed both the flavors of fall, as well as entertaining my creative hands.
Transition has been tough, and I’m still in the midst of change…I have not yet emerged from the other side

Yet, I simply couldn’t resist.

Meals have been simple and routine, as of late. In fact, they’ve been rather mundane and repetitive.

However, I was blessed once again with the sweetest sugar pie pumpkin around, from the sweetest sugar pie pumpkin friend I can imagine.

Thus, as I said, I couldn’t resist.

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Sweet and Savory Roasted Pumpkin

1 medium sugar pie pumpkin, seeded, peeled, and roughly chopped (about 3-4 cups)
5 large cloves garlic, peeled and smashed
3 Tbs. fresh rosemary, minced
1 Tbs. extra virgin olive oil
3 tsp. Jacobsen Lemon Zest Flake Salt
1 tsp. Vietnamese cinnamon
1/2 tsp. cracked black pepper
2 cups baby leafy greens (baby spinach, baby kale, and baby chard)
1/4 cup Maytag blue cheese crumbles

Preheat oven to 425 degrees. After preparing the garden fresh fall pumpkin, toss with garlic, rosemary, oil, salt, cinnamon, and pepper. Roast in a glass baking dish, covered with foil, approximately 40 minutes, until soft but still maintaining structure and form.
Stir in greens to wilt.
Top with Maytag bleu and drizzle with a touch of extra oil.

Savor the true flavors of fall.

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Silence is Golden

My Life has been, is, and always will be a bounty of blessings.  I close my eyes and breathe in the cornucopia of grace presented before me each and every day.  In silence, in my quiet moments, I breathe it, I feel it, I know it.

My Life is a Gift.

The hustle and bustle of Life, though: events, tasks, changes, – noise – has a tendency to echo above the supreme and very much sublime silence the other side of Life has to offer.  The peace and thanksgiving drowns amid the bubbles of excitement.

When we sit in silence, we see Life for what it truly is…

…and the benefits abound…

 “In silence, we can hear our soul speak.”

As I enter into a new season in this Life, I make the choice to retreat into a period of ‘blogosphere’ silence.  Less noise.  Less words.  Less photos.

Because, Silence is Golden.

~ See you on the other side ~

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October 6, 2014 · 7:30 am

Fire Roasted Green Tomato and Chile Salsa

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Without a garden of my own this year, I have been amazingly blessed by the continuous outpouring of generosity of others.  From fresh herbs to intensely rich spinach to baskets of summer squash and crisp kohlrabi, the produce kept on coming.  And now, I’m reveling in the scarlet red richness of fresh tomatoes off the vine.  There’s nothing like it.  Nothing.

Although the warm weather still lingers on most days, we experienced the threat of the season’s first frost.  Thus, the remaining tomatoes were harvested and I was once again gifted a giant bowlful ~ this time of green tomatoes.

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Certainly not a fan of the oh, so prized “fried green tomatoes,” which are apparently a rarity in these parts, my mind immediately composed dreams of greens…green tomatoes, green chilies (chiles), and green cilantro.

I mustered over the process for a day or so, before I took to the kitchen.

Instead of striking “green,” I believe I struck gold!

Fire Roasted Green Tomato and Chile Salsa

Yields about 1 1/2 cups

3-4 cups chopped green tomatoes
2 large shallots, thinly sliced
2 Tbs. extra virgin olive oil
2-3 tsp. coconut vinegar
1/2 tsp. coarse sea salt
1/4 cup fire roasted green chilies, diced
1/2 cup fresh cilantro, roughly chopped

Preheat oven to 425 degrees.  Combine the chopped tomatoes, shallots, oil, vinegar, and salt in a large baking dish.  Toss well.  Cook the mixture 25-40 minutes (depending upon the heat of your oven), stirring occasionally.  Once the shallots begin to caramelize and the tomatoes are wilted and losing juice, things are about done.  Remove from the oven and add the chilies and cilantro, stirring well.  Allow the mixture to cool.
Place all ingredients in a high speed blender and pulse until you reach a happy medium of somewhere in between chunky and smooth.

**Serve warm over cilantro-lime marinated flank steak (oh yes I did) and then serve AGAIN (if you have any leftover) the next morning cold over steamed eggs and sweet potato hash.  A.M.A.Z.I.N.G!!

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