My afternoon was spent doing two exciting things:
1) Booking a flight to Boston for July 17th to visit Larbs + Matt!!!! (I got a frequent flyer from my Africa trip, but this time Matt is coming too!)
2) Studying in the hammock in the sunshine
I cannot promise that I didn’t take a little cat nap today!! Foodservice was boring.
‘Round 5:00 I got a little hungry and came in to search for a snack. I found myself dipping into the PB jar!!
Since I was obviously craving PB, I decided to make a snack out of it with this Zbar:
I’m not the biggest fan of the Chocolate Brownie, but it was good with PB.
Dinner tonight was pushed back due to lack of hunger.
But when it was time (‘round 7pm) we centered it around this new Napa Valley Bistro sauce by Mezzetta! Made with Napa Valley wine, all natural ingredients, no preservatives, and San Marzano tomatoes, I had high expectations. Well they were met! We opened the Homemade Style Marinara and it was perfectly sweetened by ripe tomatoes. Loved it! FYI, they are also holding a “Make That Sandwich” contest – and the winner gets $25 grand and a trip to Napa Valley! I’ll definitely be entering come summertime.
On the menu: Calzones!
While we cooked, I had a few sips of this newest Old Man Drink (I think it’s his best post yet!)
The Love Ducks had some sips too!!
Matt whipped up some of his whole wheat pizza crust and rolled it into 2 small and 1 big circles:
I sauteed some kale for the filling and then chopped it –
The filling was about a cup of Mezzetta sauce, about half a pound (raw) of sauteed kale with salt and pepper, and capers.
Spread on and topped with a thin layer of goat cheese, some feta crumbles and a small amount of mozzarella
Folded and sliced
Into the oven…
It was delicious! Our only complaint was that the cheese turned rather ricotta-y on us and we do not like ricotta!! Would have been better with a huge stuffing of mozzarella, but then again, this cheese kept it lighter. These were about 400 calories each (I did the math because otherwise I would have eaten on this size:
The crust was the best part! He put herbs and sundried tomatoes in it 🙂
I had a little extra kale on the side –
And here’s the latest one – a borrow from the KERF sidebar – Mushroom + Butternut Squash Risotto that I made with steel cut oats.
And I just stumbled across this – another recipe contest! Mushrooms Every Day, Every Way Recipe Contest. With 4 categories, I think that’s a pretty good chance to win! I’ll be thinking up something for this one as well.
Off to bed!