Monday, September 13, 2010

Last part of labor day. For reals.

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
shaved parmesan
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

3 comments:

Jessica said...

I loved seeing all the touristy sights in this series. San Fran is one of my all time favorite cities. I really want to do a marathon there so I can run over the golden gate bridge and through the park!

Jamie said...

the watermelon salsa is good. i would eat it again

Karena said...

Jessica - The SF Marathon would totally fit! The 1st half crosses the bridge and some of the more touristy areas and the 2nd half of the race goes through golden gate park and finishes past AT&T park.