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May 30, 2018
Rachel Carter | Rachelcarterphotography.com
In her own words, Leigh, owner of The Well Table, believes meals should be prepared with love, intent and thrive off fresh ingredients. Neighborhood farmers markets can inspire each plate and local gardens can bring community to the table. Taking her time, sometimes even an entire day, to prepare a meal, brings her the utmost joy. For Leigh, it can be a time to slow down, creating a contemplative and healing environment in this non-stop modern world.
Sharp Cheddar, broken into pieces
Wedge of Blue Cheese
Wedge of Truffle Brie
Fresh herbs for garnish
A few varieties of crackers to your liking. Can be anything from multigrain to crisp rice crackers.
Arrange everything in piles on a large board or platter. I like to keep everything an organized chaos, but go crazy!
For the Salad
2 medium delicata squash | about 1 pound
1 tablespoon olive oil
kosher sea salt and freshly cracked black pepper
4 heaping cups baby arugula
2/3 cup pomegranate arils
1/3 cup dried cranberries
1/3 cup raw pistachios
1/4 red onion, thinly sliced
3 to 4 ounces feta cheese, crumbled
For the Balsamic
4 tablespoons olive oil
2 tablespoon balsamic vinegar
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
Preheat the oven to 425 degrees F. Slice the ends off the squash and then slice in lengthwise. Use a spoon to scoop out the seeds from each half. Slice halfs into 1/2-inch wide rounds, and place in a baking sheet. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 20 minutes or until the squash is tender and golden, flipping halfway.
In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat and set aside.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Enjoy!