I get to live in, and make a living in, a city that challenges me and excites me with every day. A place where it is impossible to be bored or boring.
Despite being far from home, I have many good friends here who I truly consider family who help to celebrate the the little successes and lift me up when things are rough.
My siblings and I are all blessed enough to have each found a significant other who we love deeply and who each wonderfully returns the favor.
I have gorgeous nieces and nephews who I couldn't be more proud of.
I have a job that allows me the time and the money to be able to actually enjoy and experience the things that New York City has to offer.
I am fit and healthy.
I have many opportunities to do what I love and share that with those around me (and those online as well).
It can be easy to get caught up in the little trials of our lives and forget all that we are so lucky to have. This is a great time of year to take stock and remember it all, but it is important to not let that go throughout the rest of the year. Perhaps a resolution as we move forward is to make a point at the first of every month to really sit down and count our blessings. Take them in and let these carry us through the following weeks. Give thanks for each of the little gifts that have been bestowed on our lives.
One more thing I'm thankful for? A dinner that is healthy, hearty, and full of vegetables that is still absolutely delicious on a fall evening. Grateful for the "green presents" the farmer's market has given me. :)
Fall Vegetable Salad
serves 2-3 as an entree
2 c. Brussels sprouts, trimmed and halved
1/2 c. chopped pancetta
1/2 lb. oyster mushrooms, chopped
3 c. spinach
1/2 c. shaved Parmesan
juice of 2 lemons
1/3 c. honey
1/2 t. ground mustard powder
1/2 t. salt
1/4 t. pepper
1/2 c. olive oil
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for about 2 minutes. Drain and then rinse under cold running water to cool. Drain and pat dry as much as possible.
Place the pancetta in a large saute pan. Heat over medium high until the fat has rendered and the pancetta is crispy, about 4-5 minutes. Remove the pancetta to a paper towel lined plate.
Add the blanched Brussels sprouts to the pancetta fat and cook until browned and slightly crispy, about 4-5 minutes. Remove the sprouts to a platter.
If there is very little oil left in the saute pan, add about 1-2 tablespoons of olive oil and allow to heat (still over medium-high temperature). Add the chopped oyster mushrooms and saute until they are browned and cooked through, about 5 minutes or so.
In a small bowl mix together the lemon juice, honey, mustard powder, salt and pepper. Slowly whisk in the olive oil until it is emulsified.
Toss a couple of tablespoons of the dressing with the spinach leaves and place these in the bottom of a large platter. Toss the Brussels sprouts, pancetta, and oyster mushrooms with a few more tablespoons of the dressing and layer on top of the spinach. Sprinkle the shredded Parmesan over top of the whole salad and serve.
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