Journal

Heath & Wellness Dinner Party | Meg Sexton Photography


Full recipes highlighted below.

Chairs: Amazon 
Black bowl (squash): Heath Ceramics – Indigo Slate 
White Dishes: Heath Ceramics – Opaque White
Flatware: Crate & Barrel
Film: Fuji 400h

Lab: The Find Lab

 

{SEARED ROSEMARY PORK CHOPS} :
Ingredients:
2 center-cut pork chops
1 teaspoon olive oil
1⁄2 teaspoon fresh rosemary, chopped
1⁄2 teaspoon coarse sea salt
1⁄4 teaspoon fresh ground black pepper

Directions:
Preheat oven to 350 degrees F.
Season pork chops with salt, rosemary, & pepper, then drizzle with olive oil.
Place cast iron skillet (or regular) over medium-high heat.
Add chops to heated skillet
Cook 3-4  minutes until well browned on first side.
Flip & cook 3 minutes, until opposite side is seared.
Place pan with pork chops in the oven until internal temperature is 145 degrees.

{ROASTED CARROTS}:
Ingredients:
12 carrots
Enough olive oil to coat carrots (3-4 tablespoons)
1 teaspoons kosher salt
1⁄2 teaspoon fresh ground black pepper

Directions:
Preheat oven to 425 degrees F.
Toss carrots in olive oil, salt, and pepper.
Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender

{ROASTED SQUASH}: 
Ingredients:
1 delicata squash
1 teaspoon olive oil
1/4 teaspoon salt (more or less to taste)
1/4 teaspoon black pepper (more or less to taste)

Directions:
Preheat oven to 425 degrees F. Cut in half lengthwise and scoop out seeds.
Cut into 1/4- to 1/2-inch slices
Toss sliced squash in olive oil. Sprinkle with salt + pepper. Spread onto a baking sheet in a single layer.
Place in preheated oven and roast for 20 minutes. Flip each slice over and roast for another 15 minutes or until golden brown and crispy on the outside and tender on the inside. (About 15 minutes)
Top with fresh thyme and bits of goat cheese

{BEET SALAD}:
Ingredients:
Roasted Golden Beets
Roasted Red Beets
Pomegranate Seeds
Sliced carrots
Goat cheese
Citrus vinaigrette
Kale (or assorted mix greens)
Sprouts and/or microgreens

Citrus Vinaigrette:
½ small shallot, finely chopped.
1/2 cup olive oil.
1/8 cup Champagne vinegar or white wine vinegar.
4 tablespoons fresh lemon juice and/or fresh orange juice.
Salt & Pepper to taste

Directions:
Roast the beets –
Preheat oven to 375 degrees F.
Coat beets lightly with oil.
Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Meanwhile:
Combine all ingredients in a small jar, mix
Prep all fruits and vegetables for the salad

Layering the salad:
Place a bed of kale or greens on the bottom of the bowl
Slice roasted beets into wedges and place on top of greens
Add micro greens on top of beets
Add Pomegranate seeds
Top with mandoline-sliced carrot ribbons
Scatter goat cheese
Drizzle citrus vinaigrette on top

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