Monday, September 8, 2014

Menu monday!

Good morning you all!
Today is a cooler rainy Monday in Richmond. The leaves are starting to fall and colors like rust and reds are littering our driveway. :)

We are excited to start a full week of school and Ryder had his orientation today. He did so great. He was so pumped to walk into his preschool "2's" class and find his bin and play with the cars and train table. He will go on Tuesday and Thursdays for about three hours.

For the first time in 7.5 years I will have 3 hours a day to myself! I am going to have an opportunity to volunteer at school for the girls and to attend Thrive at church. I also want to start painting the girls' room and our white trim and the living room! Whew! Maybe a little too overarching, but I am excited.

Do you ever get in a meal planning slump? I love these two recipes from GOOP and Smitten Kitchen. They look healthy and amazing.


Fried Green Tomato-Cilantro Relish


makes 2 cups

  • ¼ cup olive oil
  • 2 ½ pounds green tomatoes, sliced ¼ inch thick
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon Dijon mustard
  • ½ teaspoon sherry vinegar
  • 1 teaspoon sugar
  • ½ teaspoon ground fennel
  • ½ teaspoon ground cumin
  • 1 ¼ teaspoons salt
  • ½ teaspoon freshly ground black pepper


1. Heat a teaspoon of olive oil in a large skillet over high heat. Working in batches, add the slices of green tomato in a single layer and fry for about 2 minutes on each side, adding more oil as necessary. Transfer to a plate.
2. When all the tomatoes are fried, add the remaining olive oil to the pan, then add the onions and garlic and cook over low heat until the onions are translucent and soft, about 4 minutes. Remove from the heat.
3. Finely chop the fried tomatoes and place in a medium bowl. Toss in the onion and garlic, add the cilantro, mustard, vinegar, sugar, fennel, cumin, salt, and pepper, and mix thoroughly. The relish can be stored in an airtight container in the refrigerator for up to 2 weeks.

Smitten Kitchen's adaptation of GOOP's Carrot ginger dressing recipe. 

avocado salad with carrot-ginger

This weekend I ran a very hot 6 miles with Sarah and it was intense. At the end, we just dowsed our head with ice water it was so hot. We are in week two of training for the Richmond Half Marathon in November. This weekend we do 6-7 miles for our long run and are doing 4-5 miles during the week on Tuesday/Thursday at 6 am. I love having my runs done by 7 and just need to get some strength training in at the gym on cross train days. Our goal is really to get to the race uninjured and feeling ready to kick some butt.: )

If you are dozy (yes, I made that word up) today with the rain and want to schluff off work, read about when Smitten Kitchen visited the Pioneer Woman. So cool. It's like the cool girls cooking club that I want to join. :)

Oh, how I would love to have Smitten Kitchen in my kitchen and the Pioneer Woman's amazing kitchen and pantry. It's half of the reason why I watch her show on Food Network!

Any long runs in for you this week? Any new menu items?

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