First of Fall

The beginning of this looooong weekend started out hot hot hot. It definitely ended on a cold note. I’m deeply concerned that Saturday just might have been one of the last really hot days we will be getting until next spring. Now how sad is that? I will remain hopeful though (especially since there are still a few patios I’d like to frequent before winter) and will continue to look forward to fall with nights spent inside cuddled up with a warm cup of tea. Another reason to look forward to fall? The new suede bootie heels I just received in the mail and the dark red/maroon skinny jeans or corduroy’s I’m currently on the hunt for. 

Shoes found here, pants found here

Now what better way is there to enjoy the last night of the long weekend then with a glorious meal? I tried a recipe from the new cookbook I got for my birthday from William Sonoma and also got a little creative in coming up with some new ideas in the kitchen.

 Rosemary Lamb Chops with Mint and Almond Pesto Sauce, Garlic Roasted Broccolini and an Endive, Tomato and Goat Cheese Salad

Rosemary Lamb Chops with Mint and Almond Pesto Sauce

Marinate Place lamb chops in a large ziplock bag. Add olive oil, pinch of salt and pepper, 2 gloves of minced garlic, and dried rosemary.  Shake it all up and leave to marinate in the fridge.

Blend Mint leaves, 2 cloves of garlic, lemon zest, juice from one lemon, a handful of almond slices, grated parmagian cheese, olive oil, salt and pepper, and a bit of water together in a food processor or, as I used, a Magic Bullet. Pesto is really all about personal taste so add more or less of whatever ingredients you’d like and blend them all to your own desired consistency.

BBQ Lamp chops until desired doneness and serve with Mint Pesto.

Garlic Roasted Broccolini (Adapted from William Sonoma Good Food to Share)

Preheat oven to 400 degrees

Toss Brocollini (or sliced longwise Broccoli) with olive oil, 2 cloves of minced garlic, and lemon juice

Arrange in a single layer on a baking sheet, put into the oven and cook turning once for 15 minutes.

Remove from oven, sprinkle with lemon juice and sea salt. Serve.

Endive, Tomato and Goat Cheese Salad

Toss Endive, radicchio, mixed greens, cherry tomatoes, sliced sweet onion, sliced almonds, and goat cheese with a light dressing. Serve.

Dressing idea; olive oil, balsamic vinegar, apple cider vinegar, pinch of sugar, salt and pepper, pinch of dry oregano.

Kind of hard to see all the different ingredients, but this was delicious!!