“I swear it was Friday like five minutes ago.” I’m sure its not just me, but this weekend seemed to FLY by. It was a great weekend – time flies when you’re having fun I guess.
So here is a quick review of our weekend.
Dinner: We decided to try a new restaurant for dinner so we went to Farm to Table Bistro in Fishkill: “We source most of our ingredients from local farmers and creameries and use as many local Hudson Valley purveyors as possible. The promise we make to our customers is to provide them with the freshest ingredients that are seasonably available and do so by purchasing locally whenever possible.” The food was great! We will definitely be going back there again. We ordered the Crispy Fried Calamari ‘A La Frankie’ at the waiter’s recommendation as an appetizer and it was delicious! I would go back just for that. The special for the night was a crabcake with crab salad which we both ordered. There was a little miscommunication between us and the waiter and we didn’t realize that was also an appetizer and not actually an entree – but regardless, it was also delicious! All the food was incredibly fresh and prepared really well. Like I said, we will definitely be going back (maybe ordering entrees next time, though :-)) BONUS: it was Hawaiian night on Friday so everyone got a lei when they walked in.
Breakfast was ‘on-the-go’ so I made us some green smoothies – I use fresh baby spinach, coconut oil, coconut flakes (for flavor), plain yogurt (probiotics), milk and about 1/4 cup of frozen fruit (strawberry & mango), blended it all up in the Nutri-Ninja and we were ready to go.
We spent the day in the City and neither of us were hungry for lunch at all – I find the smoothies to be very filling – so we held out for dinner and went to this awesome place in the City, Bareburger. If you have never been there, you really have to go! They specialize in burgers but have other things as well. Everything is organic, the beef is grass-fed and they even have sprouted buns! Its a great atmosphere and overall just an awesome place. One of the few times I have ordered a burger in my life and I loved it – we will go back there any chance we get 🙂 I just learned that they also have other locations, as well – definitely check out their website and go if you can.
I know everyone is pretty much feeling the same way at this point but seriously, is spring EVER going to come?!? (I have my doubts)
We made a snowy trip to Adams for our weekly stock-up. Our grocery list this week was similar to last week, but I will post that again following this post for anyone who is interested.
Dinner: I made Parsley-Garlic Steak Bites from a recipe I found on Pinterest (because really, where else?). They were super easy and very tasty. This was a great alternative to grilling steak and the parsley-garlic marinade was light and summery (I’ll take it wherever I can get it at this point!). I think I would double this marinade next time and maybe freeze it to have on hand. I also think you could substitute basil for the parsley, or maybe do half basil, half parsley and make it more of a pesto. Either way, it was really easy and delicious. I followed the recipe exactly as it was on the blog and I did use Chuck steak instead of sirloin just because it is what I happened to have.
Green is the theme of this weekend…
I made green beans to go with it:
I steamed about 1lb of organic green beans until they were tender. I put them in a covered dish and added about 2tbsp of raw butter and some roasted garlic pink salt (which I now literally put on everything) and voila! green beans to go with the steak.
Jordan absolutely loves seafood salad and Adams happened to have crab on sale yesterday so we picked some up and I made a quick and easy seafood/crab salad. I didn’t use a recipe, so here is what I did but it is by no means exact;
About 1 lb of fresh crab meat
3 tbsp all natural mayo
4 stalks of celery
1 small pickle
seasonings to taste
Add crab meat to a covered bowl
Chop celery, onion, and pickle and add to crab meat
Add seasonings. I used a little bit of dried dill weed and roasted garlic pink salt but really anything you like would work.
Add mayo and mix together. Let it chill for at least 30-45 minutes, the longer the better.
I hope everyone had a great weekend! Happy March!
As always, comments and questions are welcome! 🙂