happy anniversary

I celebrated my 5 year anniversary of moving to San Diego on Tuesday with my bff.   Our anniversary always falls right around the time of SD Restaurant Week, which is amazing.  This year, we decided to try Imig's Kitchen & Bar located in the Lafayette Hotel in North Park.  So affordable, fresh and tasty.  The best takeaway.to.recreate.at.home was the cous cous salad.

Cous Cous Salad
2 cups plain cous cous prepared
1 cup seeded chopped tomato (preferably heirloom, go crazy and get different colors)
1 cup chopped romaine
1 TBSP. chopped basil

Assemble all ingredients in bowl and drizzle with a bit of white balsamic vinegar and olive oil.  Toss and enjoy.  Don't over do it, this should be a light salad.

http://www.imigskitchen.com/

dip it

There's nothing better than a girls night with good food, wine and PJs.  The theme was italian and I felt like a dip was in order.  Here's my creation....

Antipasto Dip

1 can artichoke hearts (drained)

1 jar julienned sun dried tomatoes (drained) 

1 cup kalamata olives

1 8oz block of light cream cheese at room temperature 

1 6oz container non-fat plain greek yogurt

1 sprig rosemary coarsely chopped 

1 TBSP. olive oil 

1 TBSP. parsley

salt

pepper

1. Blend cream cheese, greek yogurt and olive oil in food processor until smooth.

2. Add artichoke hearts, sun dried tomatoes, kalamata olives, salt, pepper and rosemary. Pulse for 10-20 seconds.  *Do not over mix, you want the dip to still have some chunks in it.  

Sprinkle with parsley and enjoy with your dip cracker of your choice.  

*Recipe inspired by one of my favorite cookbooks

At Blanchard's Table 

ramen refined

I must admit I was never a top ramen gal.   If I was going to get hooked, it would've happened during my broke college days and it just never did.  For all those top ramen lovers, good news...your old favorite has been refined by Underbelly in San Diego.  No reservations and not many tables so be ready to wait.  Fresh, affordable and filling.

Deliciousness courtesy of Underbelly

http://godblessunderbelly.com/

super loaded

Turquoise Coffee is one of those coffee shops you hope is within walking distance of any home you ever live in.  My favorites are their Hawaiian Hazelnut coffee and the infamous super loaded bagel. THE super loaded is just one of the best creations ever....and all the credit goes to Turquoise.

Super Loaded Bagel
bagel
cream cheese
lemon pepper seasoning
cucumber slices
tomato slices
sprouts
*added bonus, avocado

Deliciousness courtesy of Turquoise Coffee

www.turquoisecoffee.com/

welcome

My boyfriend's parents visited from Wales a few weeks ago.  They were going to be in a hotel for 14 days so I figured fresh flowers would be a nice way to freshen up the room.   I put together this basket as a 'Welcome' to San Diego.   I purchased the contents at Marshalls.  I took the vase to a local florist and asked them to put together a bouquet for $15.  This is what she gave me.....STUNNING!

Flowers from Impulsive Flowers

www.impulsiveflowers.net/

summer birthdays

I'm partial to summer birthdays since I have one.  Summer birthdays allow for fun gifts such as the one below I made for my co-worker.   Eat a popsicle, fire up the grill, smash a pinata <3 summer.

Summer Sangria
1 bottle white wine (Sauvignon Blanc and Pinot Grigio work best)
1/2 bottle club soda (lime flavored is nice)
1 apple cut into pieces
1 lime
1 orange cut into slices

Mix over ice, let sit for a few hours and enjoy!

pinning

When BFF gets a job, you have her over for a delicious congratulatory dinner.  I figured this was a good occasion to refer to my Pinterest 'I'll make this one day' board. This is what I made....

Roasted Eggplant and Red Pepper Dip
1 Medium size eggplant
1 Red Pepper
1 TBSP. Parsley
1/2 TBSP. Olive Oil
Splash of Lemon Juice
Pinch of Salt & Pepper

1.  Cut eggplant lengthwise. Put skin side up. Prick a few holes on the skin, drizzle with
olive oil. Cut Red Pepper in half, remove seeds. Roast on 450 for approximately 25
minutes. Remove from oven, let cool. Red pepper will probably be finished before
eggplant. Feel free to remove prior.

2.  Remove skin from eggplant and red pepper (should easily come off when
cool). Coarsely chop and puree. Don’t overdo it, a few seconds should suffice.

3.  Mix puree with parsley, olive oil, lemon juice, salt and pepper. Serve with warm
naan. Best if made a day ahead and stored in the refrigerator overnight.