I have been a terrible blogger and I can’t even blame it on the kids. I rarely take my phone out to snap pictures of much anymore, not for amazing food (which I have had and will try to recreate) or even, gasp, winery dogs. I do take a lot of pictures of the girls because they are so very photogenic and pretty darn cute.
I picked the girls up early from camp one day and took them to my brothers on Coronado. They have a food truck “experience” I guess we can call it, every month or so. We went swimming for a bit and then we walked a dreadfully long ways, according to the girls, next door past the Marriott, sigh.
We ate delicious pizza, a crazy good poké, enjoyed music and wine then finished it with ice cream.
I made a really good recipe from once again, drumroll please, Bon Appetít. I didn’t follow this recipe exactly but it sure was good.
We have also become quite fond of a little Taiwanese tea spot down the road. They have everything from fruit slushies, to smoothies to different milk teas and on and on. They also have waffles that you can top with all things sugar and we knew the girls would dig it. We made it an after camp stop one day and those waffles were delicious, however my Thai iced tea, is by far the best…according to me.
The highlight of the past few weeks was a belated father’s day gift from my brother. He got a box suite at the LA Galaxy stadium for my dad and we all reaped the benefits, it was so great. Great food, great company and we even brushed by Colby Jones, it was like 1996 all over again.
The Galaxy lost, but that’s besides the point right?
I almost forgot that my spiralizer existed. While cleaning my pantry I spotted it sitting lonely up on the top shelf. I promised myself to use it the next week. If you meal plan or prep ahead of time, this dish can come together in five minutes. Otherwise it might take a good twenty minutes or so; Choose wisely. With no cooking at all, this dish is good way to feel like you are having a big bowl of pasta without the guilt.
Ingredients (for 2-3 people)
3 zucchini, spiralized
1 to 1 1/2 cup of cherry tomatoes, sliced in half
1 ball of burrata
2 cups of fresh basil
1-2 cloves of garlic (or more, don’t let me stop you)
1/3 cup of toasted nuts (you can use pine nuts, pistachios, almonds or walnuts. Do YOU)
1/2 cup fresh parmesan cheese (grated)
1/2 cup of olive oil
salt and pepper to taste
Chopped pistachios to garnish
Put your spiralized zucchini in a big bowl.
Throw all the pesto ingredients into a food processor and blend until it’s to your liking.
Spoon as much pesto onto your zoodles for your taste and toss. Your hands are the best tool for this job.
Toss in your tomatoes.
Get your ball of burrata (SO delicious) tear it up and gently drop it all over.
Drizzle with your favorite olive oil and throw on some chopped pistachios. Taste for seasoning and then and serve. Voila.