It was a top notch weekend.
Think sunny skies. Eighty degree weather. Sleeping in. Watching Parks & Recreation. Peanut butter + banana stuffed French toast. Friends. BBQs (with beer-braised brats, salad + Magic Hat brews). Shorts + sandals. Celebrating St. Patrick’s Day. Green beer. Karaokeing to Ironic by Alanis Morissette. Chatting with this lady. Brunch. POTATO BREAKFAST NACHOS. Crossword puzzles. Bike riding around Lake Monona. Playing on swings at the park. Laughing. Orange creamsicle gelato. Bumming. Naps. Tan lines. Phone chats with my mom + best friend.
To say it was a good weekend would be an understatement.
Although, to be clear, it had its slight downsides.
Like quitting my 13 mile marathon training run at mile 8 because I was keeled over in pain by a cramp that would not cease. Thank you cab driver Mario for turning on the AC full blast, getting me the five miles home and offering to stop at a gas station to buy me water. You’re a real gem.
And not being drunk enough to want Taco Bell with my friends at 1am on Saturday night. Your chalupas, tacos and cinnamon twists smelled so good.
I was nearly attacked by a cat. ‘Nuff said.
Annndddd stubbing my big right toe on a doorframe, gushing blood and having to have someone wrap my poor appendage up with gauze, bandaids, more gauze and tape. This happened just mere hours ago. It was after I skinned my left knee. Yes, I am a klutz.
But who cares about that stuff? I can make it all up next weekend. I have a 20 mile run this upcoming Saturday, which will leave me plenty of calories burned to scarf my face with Taco Bell if I so choose…that is if my right big toe recovers from its near beheading. We’ll see.
Plus, I also tried this Garlic Gold Balsamic Vinaigrette this weekend! Mmmm good.
Did I mention I ate orange creamsicle gelato too? Because it was AMAZING.
Something about Sunday night dinner seems so fitting for cooking yet another un-recipe. One with lots of vegetables. A bit of protein. And always a carb. A dish that will make you feel like you are rectifying the copious amounts of beer, lemon cake + BBQ potato chips you ate over the weekend (or wait, is that just me?). A plate that is as healthy as it is delicious.
It’s nothing fancy or time-consuming or complicated.
Just REAL food. Slightly seasoned. Tossed together. With cheese added.
Because really, after cheese, what else do you need?
Asparagus, Tomato & Mozzarella Panzanella
Prep time: 30 minutes
asparagus, trimmed & cut into 1-inch pieces
cherry or grape tomatoes
ciliegine or baby mozzarella balls
fresh basil, chiffonade
Garlic Gold Balsamic Vinaigrette or your favorite vinaigrette
Preheat oven to 400 degrees. Drizzle asparagus spears in a thin coat of olive oil and season with salt. Roast for approximately 20 minutes until slightly browned but still crisp. Cut pita bread into triangles. Brush with olive oil and season with garlic powder. Bake for 10-12 minutes or until pita bread is crunchy and slightly browned.
To serve, toss spinach, tomatoes, mozzarella, basil and roasted asparagus in balsamic vinaigrette. Sprinkle with sea salt and serve with garlic pita chips.
Makes 4 salads
What is the best thing YOU ate this weekend? I’m going to go with the potato nachos or orange creamsicle gelato. Remember, sharing is caring!