Tasty

One of my favorite gifts EVER is the Date Night In cookbook (thanks Linds!).  Not only is the food amazing, but the concept is even better – seasonal menus to whip up with your love (complete with schedules, grocery lists and tips).  I’m not going to lie, I haven’t convinced J to get in the kitchen with me to whip one of these up with me yet, but the few I have made so far (by myself… tear), have been pretty epic (if I can say so myself!).

I whipped up this meal for an easy Sunday dinner (perfect to pair with a little football viewing) and even better to double and share with friends. Here is what we enjoyed:

Melted Fontina Salad with Roasted Tomatoes

• 1 tablespoon olive oil
• 1 tablespoon minced shallot
• 1/2 cup cherry tomatoes, halved
• 5 oz fontina, cut into 1/2 inch cubes
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon finely chopped fresh rosemary

1. Add olive oil to a small skillet and once oil is bubbly add shallot and sauté until soft (about 5 minutes).
2. Add tomatoes and cook until they release their juices (about 4 minutes).
3. Add the cheese and stir frequently until melted.
4. Finish with lemon zest and fresh rosemary.
5. Serve with pretzel rolls or crackers.

*When cheese cools simply return to stove to rewarm.

Red Potato Salad with Dill

• 1 lb baby red potatoes
• 2 garlic cloves, minced
• 1 1/2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 diced red onion
• 2 tablespoons greek yogurt
• 1 1/2 tablespoons grainy mustard
• 1/3 cup chopped fresh dill

1. Preheat oven to 400 degrees.
2. Combine potatoes, garlic and olive oil in a large bowl and season with salt and pepper.  Move mixture to a aluminum foil packet (made with 2 pieces of foil about 18 inches long, folded over to seal in potatoes) and roast for 40 minutes or until tender.
3. Cool the potatoes in the packet for 10 minutes.
4. In another bowl mix red onion, greek yogurt and grainy mustard. Add still warm potatoes to the sauce and toss with fresh dill.
5. Sprinkle with flake salt.

German Pretzel Sandwiches with Pickeled Peppers

• 2-4 high quality sausages (I used Prather Ranch)
• 2 Pretzel Rolls (Trader Joe’s Pretzel Sticks are perfect)
• 1 1/2 tablespoon unsalted butter
• 1/2 cup pickled sweet peppers (see recipe below)
• mustard cream cheese
  • 4 oz cream cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy mustard
    • mix until combined

1. Grill sausages until cooked through and half lengthwise.
2. Halve, butter and toast pretzel buns under the broiler.
3. Spread mustard cream cheese on pretzel buns and top with sausage and peppers.

Pickled Sweet Peppers 

• 1 cup apple cider vinegar
• 1 teaspoon kosher salt
• 2 tablespoons dark brown sugar
• 1/2 teaspoon dried oregano
• 3 garlic cloves
• 1 red jalapeño pepper, sliced into thin rounds
• 1/4 cup olive oil
• 8 oz colorful mini pepers or Italian roasting peppers, sliced into 1/4 inch rounds

1. Combine vinegar, salt, sugar, oregano, garlic, jalapeño, and olive oil to a simmer in a medium saucepan over medium heat.
2. Add peppers and simmer 15 minutes or until peppers are tender.
3. Let cool and transfer to a jar.

*Peppers will last a month in the refrigerator.

What is your favorite way to spend date night?

While it’s dark before 8pm now, I’m still holding onto the warm days and last bit of summer for as long as I can.   I came across this menu in Food & Wine and had to give it a go!

End of Summer Menu 

Gin & Tonics with Grapefruit Wedge

Summer Salad with Herbs and Pita Crisps

Pappardelle with Summer Squash and Arugula-Walnut Pesto

Sliced Italian Sausage

I recommend doubling the squash and finding a great gluten free pasta (Whole Foods had a delicious fresh option in their refrigerated section) to help you maintain your bikini body for a little bite longer… the pasta also made a great cold lunch option the next day!