You know you had a good meal when you’re sitting there 9 hours later still obsessing over it. This afternoon Jack was being a wild man and I felt like if I had to pull one more “NO! NO!” toy out of his hand (the remote, my iphone, the Scentsy plug in, Chloe’s tail…) I would go insane.
So when my mom mentioned that she and my dad were meeting for lunch, I immediately invited myself (& Jack, obvs) to go. As usual, we met at Garden Cafe. One of the great things about that place is that the menu changes daily, and they grow a lot of the herbs and veggies in the garden behind the restaurant. One of today’s features was a kale salad with tomatoes and avocado. How could I pass that up??
It was lovely. Giant, bright green pieces of kale, dressed with olive oil, lemon juice, kosher salt, fresh black pepper and crushed red pepper. It was actually pretty spicy. The leaves were so vibrant and tender that I assumed they had blanched the kale, but after grilling one of the employees, he informed me that it was simply picked fresh from their garden and tossed with the dressing. I want to make this salad NOW, but sadly I don’t think I’ll be able to find that caliber of kale at a grocery store. Too bad.
Oh, and as if it could get any better… sweet potato soup! With creme fraiche!
Ahhh, perfect meal.
Breakfast was boring (yogurt, fruit, granola), so I’ll spare you the photos. This morning we met Leigh Ann & Alex at LA Fitness to check out the Kid’s Club. My gym membership has been on hold since I was pregnant, which means I’m paying $5/month for nothing. It’s probably time to fish or cut bait on that one. I haven’t decided which, though.
After the gym Jack had an impromptu playdate with Alex, Ody and Addison. Good lord these play groups are different now that the babies are actually mobile. It was so nice when they would just lie on the floor like cute little blobs. Now Jack runs full steam for the china cabinet with his push cart, climbs ON other children and steals toys.
For dinner we were just going to do pasta with marinara, but then I decided that we needed VEGGIES! Lots and lots of veggies!
I ended up sauteing summer squash, zucchini, shredded carrots, mushrooms and peas with olive oil and garlic, and served it on top of whole wheat angel hair with a 3-cheese marinara (Aldi). Oh, and the last of the turkey-spinach meatballs I made a while back and froze.
A few of you asked for the recipe for my mom’s stuffed mushrooms. There aren’t a lot of exact measurements, but here’s a general guideline that you can work with:
Gina’s Stuffed Mushrooms
- Whole Mushrooms, Stems Removed
- 8 oz Cream Cheese, Softened (we use reduced-fat, NOT fat-free though- that’s gross)
- Bacon, Cooked and Crumbled
- Chopped Green Onions
- Minced Garlic
- Butter, Melted
1. Preheat broiler.
2. With an electric mixer, combine cream cheese, bacon, green onions and minced garlic. Adjust and add salt & pepper to taste.
3. Stuff mushroom caps with cream cheese mixture.
4. Dip bottom of mushroom caps in melted butter and place on metal baking sheet.
5. Broil until tops are bubbly and starting to brown.
6. Eat 50… at least that’s what I do.
So there you have it! Hope everyone has a fabulous weekend!