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