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Hello hello! Brrr. . . we are just in from a walk around Castle Island, and it is very chilly here in Boston. We have officially closed all of the windows, and the Tupperware containers of winter clothes are making their way up from the basement. I hope you all had great weekends! Mine was good, filled with a lot of driving and sitting in traffic but also lots of family, fun, and of course food!

We were definitely in weekend mode by Thursday evening, so we decided to meet in the South End at The Upper Crust for pizza. We decided to sit outside to enjoy the waning good weather, and we ordered The Harvard Street on whole wheat crust, a classic combo of fresh tomatoes, fresh basil, mozzarella, and garlic.

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As always, the pizza at The Upper Crust was delicious and made for an inexpensive weeknight out.

The following day, after a never-ending nine hours at work, we hit the road for what turned out to be a seven hour drive to see my family in NJ. Car food was a mix of healthy, Fresh City wraps, and not so much, a big bag of Doritos.

Saturday was the big “sprinkle” at my sister’s house. Apparently a sprinkle is the same thing as a baby shower. Food, wine, gifts, and a small group of friends, and family.

The hubs and I picked up the wine (and a Starbucks iced cinnamon dolce latte, yum!) for the party and stuck to a California theme as we are definitely much more interested in California wine after our last trip and getting ready for our next one. Included in the wine mix was a favorite of mine, Valley of the Moon Zinfandel. You may remember that Valley of the Moon was the first Sonoma winery we visited, so it holds a special place in our hearts <3

The menu at the sprinkle was fantastic! It included lemon chicken, salad made with greens, carrots, olives, cranberries, and lemon/olive oil dressing, meatballs, penne with vodka sauce, spinach artichoke dip, and tacos. I filled my plate with salad and penne with vodka sauce (SO yum!) and then had several helpings of “taco salad”, beds of lettuce topped with tomatoes, cheese, jalapenos, and hot sauce.

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Dessert included these: PA101419 PA101424

Along with caramel apples from Melick Family Farm.

My sister did a fantastic job setting the mood for a lovely fall afternoon.

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On Sunday, after I visited my soon to be 95 year old nana, the family went apple picking at Melick Family Farm in Tewksbury, NJ. It was a perfect fall day, and as always it was fun to pick and sample the apples. I ate a fuji, a winesap, and a gala apple while picking 🙂

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After apple picking, we picked up a few things at the farm store including cider donuts, cider, fresh chocolate milk, and mulling spices for making hot spiced cider or mulled wine. Tired from being outside all day, we headed home and ate leftovers from Saturday’s party while watching The Worst Witch with my niece. Halloween is definitely in the air!

This week I will return to a fall-ish breakfast, Greek yogurt with canned pumpkin, cinnamon, and some of the fabulous samples of Blue Diamond almond butter I received last week! I will also be posting about the amazingness of amaranth and a couple of other warm and cozy fall meals. I am also working on a “Wine for the Holidays” buying guide and starting my food writing class next week! AND I am also excited to say that I purchased a domain name and will eventually start migrating this bloggy over to traveleatlove.com!  Enjoy the rest of the evening/long weekend, and have a great Tuesday!

P.S. I have lots of travel coming up in November and am starting to collect guest posts. I will need about 10 posts, so if you are interested in posting please email me at traveleatlove2009@hotmail.com.

Tags: apples, Food

Is there anything more comforting than tomato soup and grilled cheese? Once again, heirloom tomatoes and Nature’s Pride bread star in my meals!

On a chilly night this week we had roasted heirloom tomato soup with grilled brie and fig sammies on Nature’s Pride 100% whole wheat bread. Yum.

To make the soup, I first took a few beautiful heirloom tomatoes, pierced them with a fork, and put them on a cookie sheet in the oven at 405 degrees until the skin started looking a little bit wrinkly.

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While the tomatoes were roasting, I also cut a Bermuda onion and popped about 1/4 of it in the oven with the tomatoes to bring out some oniony sweetness.

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When everything was nice and soft, and the kitchen was smelling amazing, I took the tomatoes and onion out and let them cool enough so that I could work with them without burning myself. While they were cooling, I ran 3 cloves of garlic through the food processor. Then I peeled the tomatoes and popped those and the onion in the food processor. My plan was to also add veggie stock to this, but these were some juicy tomatoes! They actually made a nice soup all on their own. The tomatoes were so fresh and flavorful, that I didn’t even miss that it wasn’t creamy. The key is definitely great ingredients!

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I also added some crushed red pepper flakes for spice. I left the seeds in the tomatoes because I like them, but seeding the tomatoes could definitely be part of the pre roasting process. I would not wait until after as they just fall apart and the seeds infiltrate the whole mess! Alongside this delicious soup, we ate grilled brie and fig sandwiches. Easy as can be, thanks to the Foreman!

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Trader Joe’s triple creme brie and chopped California figs on Nature’s Pride bread. Tossed in the Foreman grill for a few minutes. The combination of sweet figs and gooey, creamy brie with the grainy bread was to die for. It felt like a gourmet meal, and it took about 30 minutes from start to finish. As always, tomato soup and grilled cheese proved to be a comforting, filling, and delicious option.

What grilled cheese combos do you like? Do you enjoy making soup from scratch? I can’t believe how easy, delicious, and healthful it can be!

Tags: cheese, Food, sandwiches, soup, tomatoes

I have been having quite the good time coming up with recipes for my Nature’s Pride bread. With a carton of fresh heirloom tomatoes from Trader Joe’s, a panzanella salad was the obvious choice for a light dinner on Sunday evening.

1) Chop 3 large heirloom tomatoes into large chunks
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2) Finely dice 3 cloves of garlic, begin sautéing in extra virgin olive oil, and place two slices of Nature’s Pride 100% whole wheat bread in the sizzling oil. Brown on both sides, then lower the temperature in the pan to keep the bread warm but the garlic from burning.  

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3) While the bread is warming, chop about 1/4 of a Bermuda onion into fine slivers.

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4) Assemble the tomatoes, bread, and onions in a bowl, and sprinkle with a cheese of your choice. Ours was gorgonzola dolce. Drizzle the assembled salad with olive oil and red wine vinegar, and enjoy!  

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Do you like things like bread and cheese in salads, or are you more of a traditional lettuce and tomato type of salad eater? I like both, but since I do make and eat a lot of salads, I like to mix it up with lots of different ingredients! Hope you are having a fantastic, food and rest filled long weekend!

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