simple weekend recap: edition 11

Friday after work I met up with a friend to try the Boylston location of the Parish Cafe (information here). A minute-walk from the Arlington T station, the Parish Cafe uses recipes for sandwiches provided by chefs all across Boston (along with an amazing cocktail menu). I went with the L'Espalier, created by the chef & owner of L'Espalier, Frank McClelland. A tasty combination of fresh Maine crab meat mixed with a homemade remoulade served open faced on toasted brioche topped with sliced avocado and mango. Served with Cape Cod potato chips and salted greens. I also opted for the Stella al fresco, absolut Ruby Red Grapefruit Vodka mixed with fresh lime juice, simple syrup and Ruby Red Grapefruit juice. Shaken and served straight up with a splash of Sprite. Delicious & generously strong.

Saturday, Erin & I spent some time with the leaves and pumpkins...

 

 

 

...before heading out to a friend's new place in the South End. We went to Aquitaine for an early dinner with their prix fixe menu that is offered from 5:30-6:30 nightly. A 3-course meal with a glass of wine for $29.95, a steal for a large-portioned French dinner in Boston! I will definitely be back for the regular menu.

We slept in and started the day on the right foot

 with a BLT with baby spinach and grape tomatoes... 

...before a walk through the dog park with Erin on a perfect fall day.

 

 

 

When the sun began to set, we headed home for a dinner of squash 

risotto and some pumpkin carving (and seed toasting!)...

 

 

 

before ending the weekend with a dessert snack 

of homemade banana bread and tea.

 

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summer chips

These are the naughtiest-tasting healthy veggie "chips" I have ever had the pleasure of enjoying.

Ingredients:

1 summer squash

1 zucchini
2 eggs
1 cup panko (or breadcrumbs)
1/4 cup shredded cheese of choice 
Herbs of choice (I kept it simple with some salt and pepper)

Directions:
1. Preheat oven to 375 degrees. 

2. Chop or slice up your veggies. Coat slices in whisked eggs.

3. Dredge veggie slices in a mixture of panko and shredded cheese (and herbs/spices of choice).

4. Arrange slices spaced out on a baking sheet.

   
5. Top each slice with extra bread-cheese mixture (for an extra crunch). Drizzle olive oil over all slices. Lightly sprinkle salt and pepper on tops of slices.

 6. Pop baking sheet into preheated oven for about 15 minutes.


7. Broil until crispy golden brown on top (about 7 minutes...but keep your eye on these bad boys, as they may burn easily!).

8. Divide among plates of those you really like (as these are not to be wasted on just anyone!) and enjoy!! Okay, so maybe this isn't a real step to some...but to me this is the most important one!

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