Hi, friends! Merry (almost) Christmas!
INGREDIENTS ARTICHOKE AND EGGPLANT
2 tablespoons olive oil • 1 red pepper • 1 medium eggplant, quartered and then cut in half lengthways • 1 14 ounce can artichoke hearts, drained • Sea salt and ground pepper to taste
STICKY PINE NUTS
1 thick strip lemon peel • 1 sprig thyme • 3 tablespoons pine nuts • 2 tablespoons honey • A small handful of Italian parsley, finely chopped, for garnish
1. Preheat the oven to 425°F. 2. Rub the red pepper and the eggplant with half the olive oil and roast for 30-40 minutes, turning every 10 minutes until the pepper begins to blacken and the eggplant is soft. 3. Remove the pepper and eggplant from the oven. Put the pepper into a bowl and cover with plastic wrap and let it sweat for 15 minutes, then peel and discard the skin and seeds. Cut the peppers into thick strips and set aside along with the eggplant. 4. In a non-stick sauté pan, heat the remaining olive oil. Add the thyme, lemon peel and pine nuts and stir until golden. Then add the honey, stir and heat until thickened. Then remove from heat. 5. To serve, divide peppers, eggplant, and artichokes into equal servings. Top with sticky pine nuts, season with salt and pepper and garnish with chopped parsley. ENJOY A LITTLE MAGIC
The scriptures are replete with descriptions that can help us evaluate the condition of our heart. Some verses include words like “pure,” “meek,” “lowly,” “broken,” and “contrite.” These words, and many others throughout scripture, give us insight into the Savior’s heart. In order to receive Him into our hearts, surely our hearts must be pure and humble like His. READ FULL POST
Hope you have a beautiful Christmas!