I did something just now that I haven’t done in a long time. I scrolled through six months’ worth of my posts and read what I wrote.
“Holy cow! I’m all over the map!” I declared in my pre-dawn stupor.
Then I laughed. :)
Have you read what you’ve written lately? (You should.)
And while you’re at it, pat yourself on the back.
The heart of the matter is: You’re expressing yourself to the world!
That’s something to be proud of. (I am.)
Life is a tasty hodgepodge, just like this salad…
Roasted Artichoke Heart, Red Bell Pepper, & Caper Salad
(adapted from Ina Garten’s recipe on Food Network)
1 can of artichoke hearts, drained
A drizzle of extra virgin olive oil
Sea salt & freshly ground pepper
1/2 jar of roasted red bell peppers, drained & diced
2 Tbsp. capers, drained
Basil Vinaigrette (recipe to follow)
Preheat oven to 425° F.
Pat artichoke hearts dry; drizzle with olive oil and sprinkle with salt & pepper. Toss gently; transfer to a baking sheet.
Roast until browned, 25 to 30 minutes, turning once. (I added the drained peppers at the 20 minute mark to heat them.)
Meanwhile, make vinaigrette.
1 Tbsp. thinly sliced green onion
1 Tbsp. dried basil (I’m sure fresh would be stellar)
A squeeze of fresh lemon juice
1 Tbsp. tarragon vinegar
Dijon mustard, to taste
1/4 c. extra virgin olive oil
Sea salt & freshly ground pepper, to taste
Combine dressing ingredients in a measuring cup. Whisk until incorporated; set aside.
Remove artichoke hearts and peppers from oven. Drizzle with Basil Vinaigrette to allow them to soak up the flavor as they cool.
Transfer roasted veggies to a bowl. Add capers and additional vinaigrette to taste; toss gently.
Serve warm with crusty bread and a glass of Chardonnay.
No matter how “un-related” your posts (or mine) may (or may not) be, the important thing is: you’re expressing your heart!
The world’s a better place for it and I thank you for blessing my life with your presence.
Enjoying random thoughts and recipes,