I have written myself a schedule that makes me stop at 11:30 (I get up at 5 am so this is close to the middle of my day) and prepare something for lunch. Like dinner, it means that now I have to use my creative skills again. Eek. Luckily I spoke with my sister the other day AND she invited me to pin on one of her boards, Beets are fabulous. Now, I do believe that beets are fabulous and completely under rated. She inspired me so I picked up some of the cooked baby beets that you can now find in the produce section. Shrimp, walnuts, apples and a few other things including some sheep milk cheese. Have you had this yet? No? Oh you should. It is not quite a hard cheese and not quite a soft cheese but very mild. I love this cheese, I adore this cheese. It's good over eggs or with mint jelly and just by itself. Go ahead pick some up next time you are hankering for something different.
Ok, here is the new recipe for today. It's a great warm weather dinner too.
This is enough for one person, you just need to double or triple as you like:
2 Baby Beets, sliced into rounds
1/2 cup raw sliced mushrooms
1/4-1/2 Apple cubed
Asparagus, handful but the tough ends cut off
Sheep Milk Cheese, crumbled
Juice of one Lemon
Salt and Pepper to taste
1/4 lb cooked large shrimp, rinsed and patted dry
You will need grill pan (or just a regular pan but I like the grill pan).
Before you slice the beets, dry them off as best you can.
Slice off the tough ends of the asparagus.
Get the pan hot, place the Ghee in the pan
Carefully put the beets and asparagus into the pan and cook about 5 minutes per side.
Remove to a plate
Plate all your ingredients and squeeze the lemon into a small bowl and add the diced up Dill, not much, maybe a 1/2 tsp. You can also add mint.
Remember, enjoy life.
It's the one you have,