This lifestyle cooking session with Leigh, the owner of The Well Table, has to be one of my favorites — because, well, there was food involved. I wish photos could capture all of the senses on this one. A slow, sunny morning in Denver, Colorado, I documented quietly in Leigh’s kitchen while she created a charcuterie board and delicata salad. Afterwards, Leigh’s husband joined her in their quaint kitchen to “break bread” together and chat.

Recipes:

Charcuterie Board

Sharp Cheddar, broken into pieces
Wedge of Blue Cheese
Wedge of Truffle Brie
Fig Butter
Salami
Prosciutto
Fresh Blackberries
Roasted Pistachios
Castelvetrano Olives
Pomegranate seeds
Fresh herbs for garnish
A few varieties of crackers to your liking. Can be anything from multigrain to crisp rice crackers

 

Delicata Salad

For the Salad

2 medium delicata squash | about 1 pound
1 tablespoon olive oil
kosher sea salt and freshly cracked black pepper
4 heaping cups baby arugula
2/3 cup pomegranate arils
1/3 cup dried cranberries
1/3 cup raw pistachios
1/4 red onion, thinly sliced
3 to 4 ounces feta cheese, crumbled

For the Balsamic

4 tablespoons olive oil
2 tablespoon balsamic vinegar
1/2 teaspoon honey
Kosher salt and freshly ground black pepper

Preheat the oven to 425 degrees F. Slice the ends off the squash and then slice in lengthwise. Use a spoon to scoop out the seeds from each half. Slice halfs into 1/2-inch wide rounds, and place in a baking sheet. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 20 minutes or until the squash is tender and golden, flipping halfway.
In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat and set aside.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Enjoy!

 

You can also view this session and the recipes for each item on Belle Lumière’s Journal.

 

Feast your eyes 😉