Posted on by Amber Lewis


Eat in or out:  We eat in almost every single night. We have a 2 year old so going out is rare. We make all of our meals and if you ask me they are nothing less than gourmet. It’s more of a treat to go out then a normal occasion for us anymore.
Take away or restaurant:  I am a homebody, so take away. I like to dress up for a night out but eating a killer chinese in your PJ’s on the couch is waaaay more fun.
I cook for: Well in my house my husband is the cook most nights. I cook for myself and my almost 2 year old when the Hubs is not around.
Healthy food:  When I am at home alone I eat really really heathy. I cook a mean Kale,zuchini,red cabbage and red quinoa stir fry. Slice an avacado on top and grate some cheese and you have a darn healthy meal.
Indulgence: Shrimp Alfredo pasta with a loaf of garlic bread and a pint of Hagen-Daz coffee ice cream to top it off.
Weekend Meal:  Anything we can grill! We are always outside and we constantly BBQ.
Date Dinner:  Sushi, Sushi, Sushi. If we can get a sitter Sushi is the first place we go.
Quick fix:  Anything from the Trader Joe’s freezer section or brown rice and veggies.
My kitchen is: A fabulous entertaining kitchen for all our friends and family
Favorite gadget(s):  My De Longhi espresso machine!! Hands down without a doubt everything else is worthless without my morning latte. 


In the kitchen, I couldn’t live without:  See above about the espresso machine but maybe my gas range and 9′ island comes in a close second


My cooking bible: Jamie Oliver’s Food Revolution…go buy it and you’ll never need to look at another cook book.
My must ingredients: Jane’s Crazy Mix Up Salt,Sesame oil, Soy Sauce.
Spicy or Mild:  Depends on the dish.

My recipe:  Roasted Beets,Arugula, and Goat cheese Salad 

Pre Heat oven to 450 degrees

Roasting your beets:
Cut off the top greens and bottom roots and rub olive oil and salt onto each beet. Individually wrap each in tin foil and place on a bake sheet.



Roast for 40-45 minutes or until you can poke it with a fork and it feels tender.
Peel all of the beet skin off using the foil and place into bowl

Cut into cubes and put into your serving dish


Salad:

I buy all of my veggies from the farmers market in my neighborhood. I use wild arugula and a bit of spinach. Wash thoroughly and make sure to pat completely dry.
I like to kinda roughly break the arugula and spinach instead of chopping it with a knife.

Dressing:

I don’t follow any rules with this dressing so just eyeball it until it tastes good:

about a tablespoon of Sesame oil
About 2 or 3 tablespoons of Rice Wine Vinegar
About 1-2 tablespoons of Soy Sauce
and a heaping tablespoon or 2 of honey
salt and pepper

Whisk until mixed


Combine the arugula and the beets into a bowl. Drizzle the dressing and mix it all together.

Add Goat Cheese and Voila’ 

Roasted Beets,Arugula, and Goat cheese Salad