Let us give thanks

Let us give thanks for the bounty of people.

For children who are our second planting, and, though they grow like weeds and the wind too soon blows them away, may they forgive us our cultivation and fondly remember where their roots are.

Let us give thanks

For generous friends with hearts and smiles as bright as their blossoms;

For feisty friends as tart as apples;

For continuous friends, who, like scallions and cucumbers, keep reminding us that we’ve had them;

For crotchety friends, as sour as rhubarb and as indestructible;

For handsome friends, who are as gorgeous as eggplants and as elegant as a row of corn, and the others, as plain as potatoes and as good for you.

Let us give thanks

For funny friends, who are as silly as Brussel sprouts and as amusing as Jerusalem artichokes, and serious friends, as complex as cauliflowers and as intricate as onions;

For friends as unpretentious as parsley, as delightful as dill, as endless as zucchini, and who, like parsnips, can be counted on to see you through the winter.

Let us give thanks

For old friends, nodding like sunflowers in the evening time, and young friends coming on as fast as radishes;

For loving friends, who wind around us like tendrils and hold us, despite our blights, wilts and witherings;

And finally, for those friends now gone, like gardens past that have been harvested, and who fed us in their times that we might have life thereafter.

-Author Unknown

How grateful I am for my cornucopia of dear friends.

Happy Thanksgiving-
Jess

This past Saturday morning, this past blustery, rainy Saturday morning, I was sipping tea and sorting through my recipe box. While seeking autumnal inspiration as I prepared my weekly grocery shopping list, I came across a recipe that I had completely forgotten about (I love it when that happens). I only tried it once five years ago. A classmate of mine from Bastyr University was giving a talk about…hmmm…I don’t remember what the talk was about…but I do remember this salad that she shared with the class. I remembered it as being incredibly delicious and aesthetically beautiful. Straightaway, I decided to try the salad on my friends at dinner that very evening.

And my memory served me well. It was absolutely wonderful. I could have eaten the whole salad myself, and by the continual moans of delight, I believe my dinner companions could have as well. We all agreed it was the best salad we had ever tasted. And it is perfect, absolutely perfect for a holiday dinner. The deep, rich color of the pomegranate seeds against the green of the arugula and the dusting of asiago cheese looks like holly berries and ivy on a snowy day. Okay, so my imagery isn’t great, but trust me, this will be a holiday hit.

And share the adventure of seeding the pomegranate with loved ones…that really makes it a special holiday dish!

Persimmon and Pomegranate Salad with Arugula and Asiago

Ingredients:
3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1/4 teaspoon sea salt
1 clove garlic, finely diced
2 tangerines, juiced (~ 3 tablespoons juice) – fresh squeezed orange juice works fine as well
Seeds from one fresh pomegranate
2 small Fuyu persimmons, thinly sliced
1 bunch arugula
2/3 cup slivered asiago cheese (like parmesan)
Sea salt and fresh ground black pepper to taste

Directions:
1. In a small bowl, whisk together the olive oil, maple syrup, salt, and minced garlic. Taste for balance and seasoning.
2. In a large salad bowl, toss the persimmons and the pomegranate seeds with the dressing. Season with salt and pepper as desired.
3. Add the arugula and gently toss.
4. Arrange the salad on a platter and scatter cheese over the top.

Enjoy!

Cheers-
Jess