I hope you had a nice Memorial Day weekend. I didn’t have yesterday off from work, but Andrew and I still managed to pack a lot into the weekend.
Saturday morning, we got massages and test drove some cars. Not a bad way to start a holiday weekend!
That night, we met up with some friends to see one of our favorite classic rock tribute bands, Dazed and Confused, play at a local dive bar. The last time we saw them was about a year ago, and they were just as ridiculous as we remembered. (Dani – we were thinking of you and wish you could have been there!)
Sunday morning, after some gluten-free, chocolate chip, banana pancakes…
…we hit the farmers’ market and again went a little crazy with the fruit, but we did get some green stuff in there this time, too.
Sunday afternoon was nice and sunny, so I sat out on our patio for a bit and let the Kevins have their first taste of the great outdoors!
Sam was not feeling very adventurous, but Al loved it. He especially loved getting all up in the extremely dirty BBQ because of course.
Sunday night, Andrew and I shared an epic meal at Enterprise Fish Co. in Santa Monica. Oysters, tuna tartare, and crab cakes to start (you’d never guess that all the other women in my family are completely allergic to shellfish), followed by a really good miso-glazed sea bass with a side (hah!) of lobster tail.
After extensive research, Andrew and I determined that lobster tail is somewhat similar to, but not entirely the same as, shrimp scampi, a Montreal-specific dish that Andrew’s Nana was famous for. Regardless of what we were eating, we were thinking of her as we enjoyed a delicious meal complete with molten chocolate lava cake for dessert. Go big or go home.
I had to work yesterday, but the gym was so quiet that I managed to get a workout in during my shift. After work, I put together a somewhat hilarious dinner of sautéed artichokes and bacon deviled eggs. Random, but good.
My Favorite BBQ Side Salad
Andrew and I didn’t do any BBQing this weekend, but I bet many of you did. Our whole block smelled like a giant BBQ on Sunday, so I felt like I was part of the party.
I love bringing salads to BBQs and potlucks, and this Strawberry Spring Salad is one of my favorites. It’s super simple, and always ends up getting demolished. What’s also nice is that you don’t need to stress over finding the most perfectly ripe berries. Even sub-par berries will work perfectly well, thanks to the slightly sweet balsamic dressing that goes on top.
Strawberry Spring Salad
This salad delivers a LOT of flavor from just four ingredients. Let me know if you give it a try!
5-6 cups arugula
1 container strawberries, washed, dried, and sliced
1/4 cup sliced almonds, toasted
2-3 oz goat cheese, crumbled
1/4 cup olive oil
1 t balsamic vinegar
1 T red wine vinegar
2 T honey
1. Wash and de-stem the strawberries. Allow to drip dry on a paper towel before slicing.
2. Add sliced almonds to a dry skillet over medium low heat. Toss to flip occasionally until the nuts become fragrant and golden brown, about 3-5 minutes. Allow to cool.
3. Combine all of the dressing ingredients in a mason jar, tightly screw on lid, and shake well.
4. Add arugula and strawberries to a large salad bowl. Toss with half of the dressing. Once the almonds have cooled, add them and mix to combine.
5. When ready to serve, add the crumbled goat cheese and gently toss. Enjoy!
Tip: Make this a meal by topping with slices of roasted chicken.
Even though I worked yesterday, it still already feels like a short week. And tonight is the premier of Extreme Weight Loss with Chris and Heidi Powell, so I’m pretty excited about that! Have a great rest of your Tuesday, I’ll see you back here tomorrow.
Question: What was the best thing you ate this weekend?
Bonus question: What’s your favorite BBQ side dish?