Invitation to My Table (and a secret recipe).

So, what is the purpose of a table? Is it merely to hold the dishes and the drinks? Is it just four legs and a slab? Oh no, it is so much more.

A table is conversation. It is a “how was your day?” and a “what does tomorrow look like?” and a “let me tell you about…” It is laughter and sighs and talks about flavors and favors.

A table is confession. It is a “what is your greatest fear?” and “how will we walk through this?” and a “there is a better in this.” It is thoughtful looks and tender tears and precious moments of silence.

A table is communion. It is an “I love you” and an “we’re in this together” and a “how may I pray for you?” It is hands holding and eternity joining in to celebrate the awkward and frail and beautiful dance.

The table is a divine reminder that we are here for each other.

We must cherish one another, watch over one another, comfort one another, and gain instruction that we may all sit down in heaven together. ~Lucy Mack Smith

The table at CasaRock has a place for you. The invitation is open – and it’s real. The food will be good, the conversation even better.

Today, I’m praying just for you. And I can’t wait to serve you at the table. Will you accept my invitation?

And as a bonus, here’s a truly amazing, top-secret recipe. I’m not sure which chef at the Modern in Fort Worth, Texas, crafted it, but they deserve a kiss and an award. It is the stuff of dreams. Don’t let the word “curry” scare you. Trust me – you’ll love this.

Moroccan Chicken with Preserved Lemon Vinaigrette
Serves 4

 

Marinade:

6 oz nonfat yogurt
2 teaspoons curry powder
1 teaspoon cumin powder
2 teaspoons salt
1/2 teaspoon ground black pepper

4 trimmed chicken breasts (5 oz)

 

Combine ingredients. Marinate chicken in yogurt mixture for a minimum of 4 hours, or overnight. Scrape off marinade.

 

Combine:

1 cup finely ground almonds
1 cup finely ground pistachios (avoid red dyed)

 

Dredge chicken in nut mixture, and place on sprayed sheet pans. Cook at 325 degrees for 20 minutes, or until internal temperature reaches 165 degrees. Cool.

 

Serve with chopped romaine lettuce, preserved lemon vinaigrette, pita croutons, crumbled feta and roasted red pepper strips. I added sweet baby yellow tomatoes and used spinach rather than lettuce, and it was delightful too.

 

Preserved Lemon Vinaigrette :

1 cup preserved lemon rinds, pulp & stems removed
2 cups canola oil
Black pepper to taste

 

Rinse excess salt from lemons. Place all ingredients in a blender. Puree.

Want to make your own preserved lemons? My friend Crystal has the recipe. I love her. We’ve sat at the table countless times – they are some of the best times.