On The Menu: Self Care + Cornish Game Hens and Walnut & Pistachio Beet Tartar - Clementine Daily

On The Menu: Self Care + Cornish Game Hens and Walnut & Pistachio Beet Tartar

Over a gluten-free, allergen-free meal of delicious comfort food we discussed self care, grief and fostering empathy at our most recent Fold dinner. Today we are sharing some lessons learned + recipes from the meal.
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We held our second Fold dinner with a central theme that has a strong presence on this site, self care. After what felt like a very tumultuous beginning to the year, we decided to tap our favorite local gurus for guidance on best practices for refueling ourselves and maintaining our energy. 

Gathered at the table was an acupuncturist/community clinic owner, a juicing expert, a self care devotee/photographer, a yoga studio owner, a reiki/massage therapy student, a holistic aesthetician and a nutritionist. While sipping Beet & Ginger mimosas we feasted on an Antipasti Platter with Beet Tartar, followed by Roasted Cornish Game Hens with Pan Juice and Pomegranate Seeds, Mashed Yukon & Cauliflower with Garlic & Olive Oil, Arugula with Roasted Beets, Toasted Walnuts, and Shaved Manchego in a Balsamic Vinaigrette and finished with an amazing Superfood Chocolate Cake with Almond Butter Chocolate Ganache and Whipped Coconut Cream. All amazing and all (ingredients) sourced from our local grocer, Metropolitan Market

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In no time the conversation had turned from introductions and formalities to personal stories of heartbreak, confusion and reminders of empathy during politically charged times. And while specific methods for self care may have not been discussed, the cathartic nature of the conversation proved to be one of the most useful tools. The prominent goal of this dinner series is to provide a space for women to connect with community, two dinners in we are realizing this is what many of us are craving most: face to face interactions based on mutual interests and respect. 

Every dinner we choose to focus on a Superfood, one nutrient dense ingredient that is essential for fostering wellness among super women. February’s dinner featured beets – the bleeding heart root that is edible from bulb to leaves, and of the same family as spinach, Swiss chard, and even quinoa. Dense with Vitamin C and rich minerals, beets are valued for their ability to lower blood pressure, boost stamina, fight inflammation, detoxify the body, and reduce cancer risks (especially breast cancer) and birth defects. So many reasons to love this heart-shaped vegetable, and just as many ways to serve them. Today we are sharing one of beet based recipe + a quintessential comfort food, both with a nutrient-dense twist! 

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Walnut & Pistachio Beet Tartar

INGREDIENTS

2 pounds red beets (about 4 medium beets)

2 cloves of garlic

2 tbs fresh lemon juice

1 – 2 tbs olive oil

¼ cup raw walnuts

¼ cup raw pistachios

¼ cup of mixed fresh herbs – like mint, dill, and parsley

Himalayan pink sea salt & black pepper to taste

DIRECTIONS

Massage the raw beets with olive oil and wrap in parchment paper and foil; Roast at 425-degrees for 1 to 1 ¼ hours until soft. 
When cool to the touch, peel the outer skin to reveal the glossy ruby flesh.
In a food processor, pulse the roasted beets and remaining ingredients, and gently adding the olive oil until a choppy, hummus-like consistency is achieved. Chill for 30 minutes to help hold.

Vegan as is, served from a bowl or formed into a round using a cake ring, and garnished with a flourishing of chopped herbs and crushed pistachios. Perfect alongside a buttery Florette brie, crumbled goat cheese, or a drizzle of crème fraiche. 

Roasted Cornish Game Hens with Pan Juice and Pomegranate Seeds

INGREDIENTS

2 Cloves of Garlic

1 Tsp Dried Oregano

1 Tbs (or more) chopped Fresh Herbs, such as Thyme and Parsley

1 Lemon, Juiced and Zested

1 Tbs Tamari Sauce

2 – 3 Tbs Olive Oil

2 Cornish Game Hens

Salt & Pepper

DIRECTIONS

Finely chop the garlic and herbs, and combine with the lemon juice, lemon zest, tamari, and salt and pepper into a marinade.
Rinse and pat birds dry, then massage with the marinade. Allow the birds to rest in the refrigerator for one hour to overnight.
Preheat oven to 450-degrees.
Remove birds from refrigerator and pat dry from any excess water (this prevents steaming and help the skin crisp up).
Sprinkle a little more salt and pepper over the birds, and a drizzle of olive oil.
Roast for 30 – 35 minutes, basting occasionally, until an instant read thermometer reaches 160-degrees. 

 Many thanks to our friends at Metropolitan Market for providing all of the culinary essentials (food, wine and flowers!) for THE FOLD dinner series. You can see more images from the evening by following #thefoldtable.