So, my Saturday was spent at the farmers' market, buying supplies for JUGBABES book & bottle club on Sunday - then hitting Whole Foods & HEB - then endlessly prepping food and cleaning - then running the Fiesta Fandango 2.6ish mile fun run. This is a fun run in front of the Fiesta Flambeau night parade - with FANS (and guys chomping on turkey legs, shouting "run faster, honey!"). There were many costumes, and I took pics along the run. Thanks to Ceci and Tom for the pics, too!
http://diadelosmuertosrun.com/ - it's going to be COOL!
The next day, I hosted JUGBABES book & bottle club and made about 70% of my meal from ingredients from the Pearl Farmers' Market. This was one of the faves-I credit my cooking less than the very fresh ingredients that were picked on Friday and transported fewer than 150 miles. Thank you, local farmers!
4 bunches fresh beets without stems (I used white, golden, and red beets)
2 T oil (I used walnut)
1 T lemon juice
2 T white wine vinegar
1 T honey
2 T Dijon mustard
1 t dried thyme
1/2 cup extra virgin olive oil
salt and pepper to taste
greens (I used arugula, belgian endive, and endive frisee-however that's spelled)
1 cup feta cheese
one red onion - sliced thin
~ 1 cup candided pecans
Heat oven to 450 degrees, coat beets lightly with 2 T oil and roast for ~45 minutes until tender. Allow to cool, then peel and dice (use gloves - they stain) - chill in fridge. Mix the lemon juice, vinegar, olive oil, honey, mustard and thyme (I shake in jar). pour dressing over greens, onions, and beets. Top with feta cheese and pecans.