April 20, 2011Read: Luke 22

"The Lord turned and looked straight at Peter...Luke 22:61

Have you ever stopped to think about all the great and odd ways that God gets the attention of His people? Lazarus woke up, Jonah saw the inside of a whale, and Peter heard a rooster. Just run through the bible and we find countless examples of jaw-dropping, head-swiveling surrender to God's presence and authority.

And though you and I don't cheat tombs or choke whales, we can all identify with Peter at the fire pit. How many opportunities to witness for Jesus have we allowed to go up in smoke? Perhaps around the fire pit of jobs, school or the gym? Like Peter, we all know how it feels to disappoint Christ, and though we'd like to turn back time, Christ turns back our attention. And just like Peter, it's when our eyes meet those of Jesus that we're broken -- in heart and in spirit -- and His work through us truly begins.

Take Away Question for Easter Week: What does it say to you that amidst the chaos, the trial, and the death sentence, Jesus' attention was on Peter and his darkest hour?


RECIPE OF THE WEEK This week's recipe is of course courtesy of Dana White, contributing dietitian to and adviser to The Food Network! Find more of Dana's delicious recipes at Roasted Butternut Squash Risotto Serves: 6


1 butternut squash (peeled, seeds removed and chopped into small cubes) 1 tablespoon olive oil

Kosher salt and black pepper to taste 1 teaspoon fresh thyme 6 cups chicken stock 1 tablespoon olive oil 3 tablespoons unsalted butter ¾ cup chopped red onion 1 ½ cups Arborio rice ½ cup white wine 1 teaspoon saffron 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup chopped fresh basil 4 cups baby spinach ¾ cup grated Parmesan cheese

Directions: Preheat oven to 400-degrees F. Place squash on a large sheet pan and season with olive oil, salt, pepper and fresh thyme. Roast for 20 to 30 minutes, until tender and edges begin to brown. Set aside.

In a large Dutch oven, heat olive oil and butter over medium heat. Add onion and sauté for 4-5 minutes. Add the rice and stir well to coat with oil and butter. Add wine and cook for 2 minutes. Add a ladle of stock, salt, pepper and saffron; stir and simmer until stock is absorbed. Continue to add stock (a ladle at a time) stirring every few minutes. Continue until all the stock has been absorbed and the rice is tender (about 30 minutes). Stir in the basil and spinach, followed by the cheese and butternut squash. Serve immediately.

Nutrition Info Per Serving: Calories: 360 Total Fat:  15.5 grams Saturated Fat:  7 grams Carbohydrate:  44 grams Protein:  13 gram Cholesterol:  24 milligrams Sodium:  815 milligrams Fiber: 4 grams