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!
I was craving the True Food Kitchen vegetable crudités and decided to make my own version. I bought purple cauliflower, radishes, broccolini, red and golden beets, cucumbers, carrots, and tomatoes. I blanched the broccolini and cauliflower for a couple minutes and transferred them into an ice bath so they didn’t over cook. My girls had fun arranging all the beautiful veggies on a wood platter. For the dip I took my Caesar dressing recipe and added 4 kalamata olives (blended them into the dressing) and it tasted just like True Food Kitchen one. I served this with grilled salmon marinaded in lemon, garlic, basil, parsley, olive oil, butter, and salt & pepper.