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Right now I'm sitting in Richmond, Virginia for a wedding weekend. The weather man predicted a mix of rain and clouds, but it is gorgeous and sunny here! Everything is green and spring is in the air. It's the perfect kind of weather to enjoy a day in the park soaking in the sun followed by this beet, dandelion and grass fed beef stuffed acorn squash recipe, before closing out the night, wrapped in a sweater, gazing at the night sky.

Those kinds of days feed the soul and make life worth living. But they feel better if your loose ends are neatly tied from the week beforehand. Mine are not. I have recipes I want to share, work issues I want to wrap up, overdue tax information to gather, and some things to do for our rental. Considering this airport bar has no outlet and my computer is dead... I'm thinking those things will have to wait until Monday. 🙂

I will leave you with this awesome recipe, perhaps for days when you have a lot of to-dos, but choose to enjoy the day and be present in the moment, enjoying the important things.

I made these a few weekends ago in our mountain house. J had a bachelor party and I was spending the entire weekend cooking and taking photos, relaxing and taking in the scenery. It was beautiful and peaceful and I wish you the same type of weekend on this beautiful spring day!

If you are looking for their recipes for the Beets and Dandelions, try this amazing Paleo Beet and Dandelion Flatbread.

-- Beet, Dandelion and Grass-Fed Beef Stuffed Acorn Squash Recipe --

Ingredients:

beet, with attached greens, 1

dandelion greens, 2 handfuls

shallot, 1 clove

grass fed ground beef, 1/2 lb (also good with portabellos for a vegan version- if using portabellos, use a drizzle of oil in the pan when browning)

celery, 2 stalks

acorn squash, 1

olive oil, drizzle

pinch of salt and 1/4 tsp

Tools:

stove

oven

Directions: