Suggested luncheon menu for a group discussion about Black Belt, White Dress by Hallee Bridgeman.

Those who followed my Hallee the Homemaker™ website know that one thing I am passionate about in life is selecting, cooking, and savoring good whole real food.

A special luncheon just goes hand in hand with hospitality, fellowship, and ministry. If you’re planning a readers group discussion surrounding this book, in this section I offer some humble suggestions to help your special luncheon talk come off as a success.

Crown Roast of Lamb

2 lamb rib racks, frenched (they will be about 1.5-2lbs each)

3-4 stems fresh rosemary

2 cloves garlic

1/4 cup extra virgin olive oil

1 tsp. Kosher salt

1/2 tsp. ground black pepper

Preheat oven to 375º degrees F (190º degrees C)

Strip the rosemary leaves from the stems. In a miniature food processor, add the rosemary leaves, peeled garlic, salt, and pepper. Process until the garlic is finely chopped. Add the olive oil and process until well blended.

Rub all over the lamb racks.

Bend each rack into a semi-circle. Using kitchen twine, bind the racks together so they form a full circle. Place in a Bundt pan.

Bake until the center of the internal temperature of the meat reads 130º degrees F (55º degrees C). Remove from oven. Let meat rest 15-20 minutes. Using kitchen shears, remove the twine.

Cranberry and Pecan Wild Rice

2 cups wild rice blend (I used Lundberg Wild Rice Blend)

3 cups vegetable stock

3 stalks celery

2 medium onions

1 cup scallion greens

3/4 cup pecans

1/2 cup dried cherries

1/2 tsp dried sage

black pepper, to taste

1/2 tsp salt

More salt to taste

Heat a small skillet over medium-high heat. Add the pecans and toast about two or three minutes, stirring constantly. Remove from heat and roughly chop the pecans. Chop the cherries. Slice the scallion greens. Dice the onion.

In a deep skillet, heat the olive oil over medium-high heat. Add the onions and celery. Cook, stirring regularly until the vegetables are translucent. Add the salt and the sage. Mix well.

Stir in the rice and cook for two or three minutes to toast it. Add the vegetable stock. Add the pecans and cherries. Bring to a boil. Stir and cover. Reduce heat to low.

Cook for 45 minutes. Add scallion greens Add salt and pepper to taste. Mix well.

Roasted Brussels Sprouts

About 1 lb fresh Brussels sprouts

about 1 TBS extra virgin olive oil

1/2 tsp Kosher or sea salt

1/2 tsp fresh ground black pepper

Heat oven to 450º degrees F (230º degrees C). Place rack on lowest position.

Cut each Brussels sprout in half. On a large baking sheet, toss the sprouts with olive oil, salt, and pepper.

Place on lowest oven rack. Cook for about 15-20 minutes or until sprouts start to brown, stirring about every 5 minutes.