Labor Day marks the end of summer, and here we are with it fast approaching. Summer has flown by, and I’m pretty ok with that. It has been hot here in the northwest, and I’m not really into heat. Fall is my favorite, at least it has been historically, I’ve never experienced a northwest fall, so I’ll let you know. Labor Day itself will be fun for us this year. My 3 year old is running her first race! She has been watching and cheering me on for the triathlons I have completed this year, and has been asking to race herself. We found an opportunity and she’s going to go for it.
I have a few suggestions for your Labor Day plans, whatever they may be.
If your running a race, let me suggest fueling up the night before with my loaded pasta.
My husband is amazing. He is incredibly kind, thoughtful, and considerate. He takes the time to listen not only to me, but to our daughters, and everyone around him, and his puts time and effort into being a better person, better father, and better husband every day. He is my inspiration, my strength, and my favorite person. I am so happy I get to celebrate him on Father’s Day for being the most incredible father I have ever seen. He notices so many things about our daughters every day and takes the time to celebrate them with them. He takes joy in the small things, and shows how much he loves his girls each and every day. Happy Father’s Day AGW! Your ladies love you.
Because we love my husband so much for his birthday, instead of cake (which my daughters and I wanted) we made him this chocolate peanut butter cup slab and decorated it. This recipe is from the BraveTart cookbook, which you should all get.
For Father’s Day we celebrated early, and we will celebrate again later as my husband will be out of town on the actual day. My 3 year old LOVES to celebrate things right now so it’s super fun to make a big deal every chance we get. We like to make yummy food, the girls make cards, and we eat outside. She thinks eating outside is the absolute height of indulgence. When my husband gets back from his trip we will do all those things. Possible Father’s Day celebration food…
Happy Memorial Day Weekend everyone! I have just the thing to top those veggie burgers to jazz them up with minimal effort, or to serve as a beautiful side. This delightful cabbage and apple slaw. It is pictured here over a store bought veggie burger (field roast). I used store bought as they hold up better on the grill, at least compared to the homemade burgers I make.
This slaw is easy, beautiful, quick, and can feed a crowd and will please the majority of eaters. My 9 month old loved the cabbage and even my picky toddler tried it.
To make your slaw instagramable rinse it a few times in cold water before mixing with the vinaigrette, and only toss together right before serving. The rinse step is totally useless for taste, but makes it prettier as the cabbage doesn’t bleed its color as much if rinsed.
Red Cabbage and Green Apple Slaw
1 1/2 TBL honey, or agave if vegan
juice from half a lemon, about 1 TBL
1 TBL white vinegar
1 TBL olive oil
2 TBL dijon mustard
salt to taste
1/2 a small head purple cabbage, thinly sliced
1/2 green apple,cut into thin stripes
Whisk together the honey, lemon juice, vinegar, oil, mustard, and salt.
These Kabobs will fulfill all your grilled vegetable dreams. They are herbaceous, savory, bring umami, acid, salt, and even sweet tastes to your palate. You can, of course, choose the vegetables you like the best. Personally I would be perfectly happy with just tofu, mushrooms, and onions served with a green salad on the side. Perfection.
These can be a side dish, or an entree. I love to make these when we BBQ with friends. They eat them as a side, and I have a entree I adore.
Pacific Rim Kabobs
For the Marinade
1 stalk fresh lemon grass, roughly chopped
7 cloves fresh garlic
1/2 cup fresh cilantro
6 scallions, roughly chopped
2 TBL natural peanut butter
1/4 cup brown sugar
juice of 2 small limes, about 1/4 cup
1/2 cup unsweetened plain yogurt (non-dairy or dairy)
1/4 cup tamari
2 TBL olive oil
1 lb extra firm tofu cut into 1″ cubes
For the Vegetables
8 oz white button mushrooms, halved
1 medium onion cut into 1″ pieces
8 oz cherry tomatoes
1 red bell pepper, cut into 1″ pieces
1 medium zucchini or yellow squash, cut into rounds
Combine all ingredients for the marinade in a blender and blend until smooth.
Heat a large skillet over medium high heat for the tofu.
Once skillet is hot add the oil, swirl to coat the bottom of the pan, and add the cubed tofu.
Cook on the first side until golden grown, about 3 minutes.
Flip tofu and cook, turning occasionally until all sides are golden brown.
Toss tofu into a large container.
Add all the cut vegetables into the same container as the tofu and top with the marinade.
Stir tofu and vegetables to fully coat with marinade.
Let everything sit for 4-6 hours.
Once marinated use bamboo skewers that have been soaked for at least 20 minutes and skewer vegetables and tofu alternating vegetables to create beauty.
Grill over an outdoor grill preheated to medium high, turning occasionally until slightly charred in places. This will take 10-15 minutes.
Baste with leftover marinade as desired, and at the end of cooking.
Serve hot, at room temperature, or cold as leftovers if there are any.