Saturday, October 20, 2012

Birthday Fun

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, 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

And upside-down

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!

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