Had enough yet? Too bad. I have more photos and recipes for you!
We took things easy on Monday with a leisurely stroll through Russian Hill and Nob Hill. To kick things off, we had lunch at Za...delicious pizzas as usual. Then some neighborhoody shots
And some wandering in Grace Cathedral
I even attempted to walk the Labyrinth (emphasis on attempt), but got impatient. Surprise. I opted to photograph it instead :)
It was incredibly warm out on Monday. I was so glad we went wine tasting the day before...it would have been way too hot to be wandering around up there! We called it quits early and I whipped up a tasty and light dinner for us. On the menu: Pan Seared Tilapia with Heirloom Tomato and Watermelon Salsa and an Arugula and Frisée Salad.
For some reason I had an urge to combine tomatoes and watermelon...I'm very glad I acted on that urge.
Pan Seared Tilapia with Heirloom Tomato & Watermelon Salsa
3 tilapia fillets
1/4 c fresh pineapple with juices, chopped
1 clove garlic, minced
1 tsp olive oil
1/2 tbsp salt
1 tbsp mirin or dry white wine
1/2 c watermelon, diced
2 medium heirloom tomatoes, diced
1/2 shallot, minced
1/2 tbsp balsamic vinegar
1/2 tsp olive oil
1/2 tsp salt
1/4 c cilantro, chopped
Combine watermelon, tomatoes, shallot, balsamic vinegar, 1/2 tsp olive oil, 1/2 tsp salt and cilantro in a bowl. Refrigerate for at least 20 minutes.
Combine pineapple, garlic, olive oil, salt, mirin and tilapia in a dish. Let marinate for 5 minutes on each side.
Drizzle some olive oil in a pan over medium high heat. Cook tilapia for 2-3 minutes on each side. Serve immediately with 2 spoonfuls of watermelon salsa on top.
For some starch, I quickly roasted some fingerling potatoes (garlic, olive oil, salt, rosemary, thyme). Standard. Addicting. Yum.
Arugula & Frisée Salad
1 large head frisée
1 c arugula
1 c spring mix
1/2 avocado, sliced
1 plum, sliced
1 tsp dijon mustard
1 tsp maple syrup
2 tbsp champagne vinegar
1 tbsp olive oil
salt and pepper to taste
Whisk together mustard, syrup, vinegar, oil, salt and pepper. Set aside.
Combine greens in a large bowl and coat with half the dressing. Top with plum, avocado and parmesan.
I'm having a rough month with plums. I just can't find one with the right flavor...it's either too tart or too sweet. Gah! I was happy with my vinaigrette though!
Phew. Labor Day weekend is done! We'll return to your regularly scheduled blogging topics shortly :p