I’m sure the ladies of the Sacred Space retreat didnt plan on having a sauce named after them but they do.
Every food event that I do brings forth a new recipe or technique, born from some kind of chaos in the kitchen. This time it was the arugula cream…The greens were a bit too bitter and there was nothing I could do about it. Time was ticking and 12 women were ready to eat.
I was “way out” in Ojai, CA about 2 hours north of LA chefing the Sacred Space Retreat which brought together female business owners from around the USA to relax, recharge and refocus.
Including me – it was my first non-food or fitness retreat which meant all I had to do was cook, no teaching, no consulting, just deliver the goods. It was a vacation of sorts, I forgot how much of a mediation cooking can be.
After the arugula disaster broke my zen, improivsation kicked in, which is something that is an important skill no matter where you are and what you “do.” Things never go exactly the way that you expect.
And luckily I had backup, some leftover shallots and a can of hearts of palm that quickly blended into a creamy sauce, just right for the black beans and roasted root veggies.
1 14oz jar/can Hearts of Palm
1 Shallot Bulb
1t Black Pepper
1t Olive Oil (water ok too)