For Christian’s Mom’s last full day visiting us in San Francisco I decided to make us a special Breakfast...but the funny twist is that the recipe comes from a quirky cookbook that my girlfriends bought me 5+ years ago for my bachelorette party called “Intercourses.”  The whole idea behind the cookbook is that it is focused on ingredients that are supposed aphrodisiacs, such as honey (I guess?).  But the recipe sounded more delicious than naughty to me...so I decided it was perfectly acceptable for a Mom-in-Law farewell brunch!  Weird?  Maybe.  Scrumptious?  Definitely!

This is another DIY night so feel free to wing it and do whatever you would like with eggs tonight...some of our favorites are below:

Sunday: Butternut Squash Ravioli w/ Brown Butter Sage Sauce &

Bittersweet Chocolate

Monday: Wasabi Mustard White Fish w/ Whole Wheat Cous Cous &

Steamed Broccoli (DIY)

Tuesday: leftovers: Ravioli

Wednesday: Tofu & Vegetable Stir-Fry with Ginger Sauce

Thursday: leftovers: Tofu

Friday: Breakfast for Dinner! (DIY)

Saturday: Eat out

 

This is a yummy vegetarian dish and only takes about 30-35 minutes from start to finish, so great for a week night

This is a DIY night so feel free to wing it and do whatever you would like with fish (we like Tilapia, Halibut and Red Snapper), grain and a veggie. I have this delicious Wasabi-Sake Mustard from We Olive that I am going to use as a bit of a marinade with some salt and pepper and then just pan fry it and serve it along with whole wheat cous cous and broccoli steamed with a bit of ginger and sesame oil. Nice and easy...enjoy!  

This is one of our favorite pasta recipes...we’ve been making it since 2005 when I think I first saw it on Michael Chiarello’s then Food Network Show.  Over the past years though it has become even better because we’ve started making homemade pasta (with my fancy Kitchen Aid attachment...makes homemade pasta so easy!  We honestly never buy any flat noodled dry pasta anymore).

But don’t fear, you certainly don’t have to go that far to make this dish a winner, feel free to buy pasta sheets.  The filling is sweet, rich and complex while the sage butter sauce is rich and savory (put lots more sage than it calls for if you like sage...it’s so yummy in this dish).  And then finishing it off with shavings of bittersweet chocolate is pure genius!

Holy Schmoly do I have a treat for you tonight...S’Mores Cupcakes!  That’s right people, bring that campfire treat into your home year round in the intoxicating form of a cupcake. To be perfectly up front, this is a relatively labor intensive cupcake to make, but I don’t bake very often so when I do I like to give it my all and this little piece of heaven is certainly worth the effort.

Christian’s mom will be visiting with us this Sunday and then Thursday through the following Sunday so we’re making a lot of our favorite recipes to share with her while she’s here...

Sunday: Giada’s Osso Bucco with Cheesy Polenta

Monday: Dinner in Sacramento with Family...

Tuesday: Shakshuka with Pitas

Wednesday: Roasted Pear & Butternut Soup with Stilton

Thursday: leftovers: Soup

Friday: Braised Broccoli Rabe with Orecchiette

Saturday: Eat out with Mom H!

I LOVE eggs...so much so that I often say if I was stuck on a desert island for the rest of my life with only one food to eat eggs would be my immediate choice.  So versatile, delicious and nutritious.  That means when I find an egg meal worthy of dinner I get very excited.  A friend of mine shared this recipe with me that she found a while ago on smittenkitchen.com (which is a fab site that I aspire to be even 50% as great as some day!) and swears she makes it at least once a month now, so I’m looking forward to adding it to my recipe repertoire!

This is one of our all-time favorite soup recipes...I first made it a few years ago as a starter for Thanksgiving but it’s been popping up a few times a year since.  The beautiful thing about this recipe is that it is so easy...chop up some veggies, roast them at a high heat, cool and puree.  Done!  And any soup that has a little cheese sprinkled on top has a fan in me...I love me some cheese, the stinkier and stronger the better! Makes ~ 4 entree sized servings, serve along with warm crusty bread