These meals were made and enjoyed in Olympia on Bethany and Wesley's birthdays (dinner and dessert on Bethany's, and breakfast on Wesley's).
First up: Dinner
The salad recipe is from the September 2012 Bon Appetit magazine for Grape and Watercress Salad with Caraway and Granola. We replaced the pine nuts in the granola with pecans.
With the yogurt and buttermilk dressing, it's almost like having yogurt with granola and fruit, but in salad form!
Featuring Cornerstone Farm mozzarella was Eggplant, Mozzarella, and Saffron Rice Bake, also from the September 2012 BA magazine
We also made Sausage-and-Basil-Stuffed Tomatoes from the July/August 2012 Food Network Magazine. The only thing we weren't crazy about in these was the walnuts--they could do without them, but otherwise they were delicious!
Up next: Dessert
Behind that melting ice cream is a Black Bottom Cupcake from www.bakerella.com, made with cream cheese from Cornerstone
The birthday boy wanted to help get some photos
Looks like he got some good shots!
And finally: Breakfast
On the menu was Peach-Almond Upside-Down Cake from the July/August 2012 FN Magazine. Here it is right-side up
We made almond whipped (raw) cream to have with it, and had some granola from the salad from dinner with it too
Here's the newly 3 year-old ready for his birthday breakfast!