Happy Monday everyone! Hope you had a nice weekend. I entertained Saturday evening and I wanted to share the menu. I didn’t have a lot of time to prep so this menu was perfect and ready in about an hour and half.
Mini Cheese Boards for appetizers – Marcona almonds, two kinds of salami, cheese, crackers, olives, and persimmons.
Caprese Salad – Tomato, basil, mozzarella with a drizzle of olive oil, balsamic vinegar, and Trader Joe’s Vegan pesto (adds extra flavor). You can make these ahead of time and store them in the fridge. Dress them right before serving and don’t forget to add salt & pepper.
I had several requests to post my slow cooker Chili recipe again. It’s such a simple and easy recipe that everyone loves. You throw all the ingredients into the slow cooker in the morning and dinner is ready in the evening.
Nordstrom just announced cult favorite Food52 is bringing their curated selection of kitchen wear to Nordstrom. At Food52, it isn’t just about great food it’s about the elements that come into play to create the meal. To shop the whole FIVE.TWO collection at Nordstrom click here.
Last night I made another Half Baked Harvest recipe that everyone loved! The Sesame Teriyaki Chicken with Ginger Rice was amazing. I used boneless chicken thighs which works really well with this dish. The only edit I made to the recipe was cutting down the amount of honey from 1/4 cup to a little more then 1 tablespoon. I served the chicken with chili onion crunch edamame, and peanut noodles as the vegetarian entree (recipe to come). Enjoy!
When planning meals for my family I always need a vegetarian option at dinner since one of my daughters is a vegetarian. I got this recipe from my mom who has amazing vegetarian dishes. This recipe makes a lot so you can place leftovers in the freezer and pull them out as needed.
Yesterday I hosted a small gathering to celebrate my sister’s birthday. I used mini wooden bread boards (that I got from my friend) and made individual cheese boards. The boards had sharp cheddar, brie, seasoned cashews (from this week’s Thai Chicken dish), olives, apple slices, crackers, olive bread, and rosemary garnish. For lunch I served three different salads (Mediterranean Quinoa, Italian Chopped, and Nectarine Fennel & Arugula). Drinks consisted of Skinny Margaritas, Mimosa’s, and mint iced tea. I decorated with colorful Gerber Daisies and spread Turkish towels (these make a great gifts) around the yard. It was a fun way to celebrate my sister’s birthday.
Monday night was sushi night. I picked up nori, short grain rice, cucumber, avocado, crab, and lobster meat. I used the NYT Sushi Rice Recipe, and watched a quick youtube tutorial on how to roll sushi. It’s a really simple and fun dinner activity for everyone. I didn’t have a bamboo roller and it was fine rolling without it. Enoy!
Over the weekend we celebrated my parent’s 70th birthday with an intimate backyard dinner. As for many of us, our celebratory plans have had to change and we are coming up with new ways to commemorate special milestones.
We decided to create a memorable backyard bash. I set up a long table in our backyard and enlisted the help of my friend Dana from Serendipity Flowers LA to handle the flowers and table decor. She made it look so beautiful with florals, greenery, and candles. We had a separate seating area set up for appetizers and cocktails (FYI Joans on Third has individual cheese platters that are COVID friendly). It was a group effort with my older daughter making a gorgeous crudités platter adorned with edible flowers, my younger daughter making a two tier coconut layer cake, and my sister creating an amazing playlist. Dinner was catered by Jon & Vinny’s (we were supposed to be in Italy to celebrate so it was only appropriate we had Italian food for dinner). We dined al fresco, listened (and danced) to music, and sat by the fire to finish off a truly a magical evening!
Cutoff Cargo Pants Madewell, $72. Love these cargos (not part of the collab).
For all of you who asked for the Perfect Pot of Lentils recipe I posted on my Instagram story you can find it here. A couple notes, I used half vegetable stock half water for the liquid (instead of all water) for a bit more flavor. I also found that it needed a little bit more salt. It tasted really good with red leaf lettuce tossed in Miso Ginger Dressing. Bon Appétit!
I also wanted to share two new winner recipes I tried over the weekend. I made Masoor Daal last night (subbed vegetable stock for water) and tried a new Miso Ginger Dressing that everyone loved. Hope everyone has a great week!