What a beautiful Mother’s Day. The sun was shining, calm breeze blowing and birds chirping in the trees. A perfect setting for an al fresco style meal. My brother and sister-in-law, Jeff and Lindsay, so graciously let me and my sous chef (husband Klint), invade their kitchen and backyard yesterday.
For all you foodies out there the menu was:
a wedge salad with creamy parmesan dressing, turkey bacon & cherry tomatoes
balsamic marinated sirloin steak
3-cheese rosemary potato gratin (mixture of Yukon gold and sweet potato slices)
skillet vegetables with fresh basil
garlic herb bread
cherry-vanilla cupcakes for dessert
refreshing apple lime cooler to drink
Delicious, beautiful and most importantly, tasty!
Why not a few more dessert pictures….. they were too cute not to get the most camera time.
We laughed, ate and Lindsay (obvious skilled photographer) took all these amazing pictures. Man, do I wish I had that girl around all the time snapping photos. Enjoy them, and the Skillet Vegetables with Fresh Basil recipe at the end. Hope all moms had a great day – you deserve to be celebrated for all your love and hard work!
Table decor – simple soup cans cleaned and covered in scrapbook paper, 2 tied with twine and all filled with gorgeous coral and white flowers I picked up at the local Saturday farmer’s market. A plastic white table-cloth, piece of natural burlap and a floral napkin from world market cover the picnic table along with one, centered piece of mint green scrap-book paper and two vintage lime green votives from the $1 bin at Michael’s craft store as a centerpiece. Pretty blue and green stripped napkins from Target, and my sister-in-law’s stunning green and white Pottery Barn plates.
By the way, if any viewers know what the coral cone-shaped flowers are called, please let me know by posting a comment. Thanks!
And yes, the kitchen looked like some kind of natural disaster had gone through it. The reality of what I love doing….. thanks to all who helped clean up the aftermath. Pictures would have given nightmares, so the event was not documented.
SKILLET VEGETABLES WITH FRESH BASIL
easy, fresh & colorful summer picnic or barbecue side!
16 oz CORN, FROZEN (1 bag)
1 medium RED ONION, roughly chopped
2 cups FRESH GREEN BEANS, trimmed & halved
12 cherry TOMATOES, halved
1 large RED or GREEN BELL PEPPER, cut into strips
15 BABY CARROTS, quartered lengthwise and halved
2 cloves GARLIC, minced
3 tbsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined
1/3 cup FRESH BASIL, chiffonade or sliced
- SEA SALT AND PEPPER TO TASTE
1. Heat 1 Tbsp olive oil in a large skillet, over medium heat and cook onions 2-3 minutes.
2. Add green beans, carrots and pepper to onion. Saute 7-8 minutes until slightly softened. Stir in thawed (cooked in microwave) corn to the skillet with 1 more Tbsp olive oil, salt and pepper. Cook a few more minutes.
3. Stir in garlic, and cook 1-2 additional minutes. Remove skillet from heat and add fresh basil. Toss cooked vegetables with fresh, halved tomatoes, last 1 Tbsp olive oil and additional salt, pepper and basil, to taste. Serve warm or at room temperature. Serving size about 3/4 cup.
VARIATIONS: Use as a topping over romaine, spinach or arugula for a new salad.
NUTRITION INFO PER SERVING: 90 calories, 4.5g fat, 12g carb, 3g fiber, 5g sugar, 2g protein