Eggplant Parm - lightened.

I just stumbled upon a recipe I had made a while back and it reminded me that soon we'll be getting boat loads of eggplant from greensgrow CSA. Last year we made supped up tomato mozzarella salads and we're definitely going to make them again this summer - but we'll also be making this eggplant parm rolls - it's a perfect dish to make on a Sunday and bring to lunch all week long. The recipe is from Bon Appetit and it's a bit time consuming but makes a ton and it's way better for you than the standard fried eggplant parm - especially when you sub in some part skim ingredients.

First you slice and salt the eggplant, put it into colanders until the water beads on top of it - rinse and dry the eggplant then broil it for about 3-4 minutes per side until it starts to brown. While the eggplant cools make the stuffing - blanched, chopped greens (recipes calls for swiss chard, I think I used kale), egg, parmesan, mint and pepper. Pour tomato sauce on the bottom of a greased pan then start stuffing!

Once all the eggplant is stuffed top the eggplant with more sauce and mozzarella.

Bake at 350 covered for about 40 minutes then uncover and cook for another 15-20 minutes until the top start to brown. Then eat, and eat, and eat.

Greensgrow CSA!

So...our CSA starts tomorrow. This year we're splitting a full share with a couple of friends so we'll get fresh, local goodies every week. I'm hoping to share a lot of it on my blog! Although it's too late to sign up for the CSA you should still visit Greensgrow for local fruits, veggies, and dairy. They also have tons of great plants.

I mean you're not going to find carrots like this at the grocery store:

Should I blur this photo?

Mexican Honeymoon

Wedding planning is exhausting! The day after the wedding we had an early brunch with our out-of-town guests then went home to "pack". Packing turned into hours of napping, all the wedding craziness finally caught up with us - this might have been my best nap ever.

Anyway - the next day we were up bright and early for a flight to Cancun followed by an hour and a half drive to Tulum, Mexico. We stayed at Hotel Nueva Vida de Rimero - the hotel consists of 20 cabanas, ours was just steps of the beach. Check out this view:

Not awful, right? Our first day there we did as close to nothing as possible - more napping and a low key dinner across the street at the hotel's restaurant.

Continental breakfast was included with the room. I'm not talking make your own waffles and boxes of cereal, this was sliced fresh fruit (pineapple, watermelon, banana, the good stuff!), yummy toasted bread with jam, strong coffee, and fresh squeezed orange juice. You could have it delivered to your cabana for a next-to-nothing charge or dine at the restaurant. But...for our first morning in Tulum we wanted something a bit more hearty and we definitely wanted it delivered! We went with Chilaquiles and Huevos Rancheros (two of my favorite foods!). Yum.

This is a great way to start a vacation!

The Wedding!

I'm officially Mrs. Eatin' Good in the Hood! Doesn't is seem like yesterday that this happened? Or is that because it's only a couple of blog posts ago? Well...sorry about that. The wedding planning was a bit time consuming. But, I'm happy to say that all of the work that went into the big day was totally worth it and I don't think there is a thing I would have done differently!

I know what you want to hear about...the food! Well, my caterer, Day by Day, and my catering manager, Stephen, where incredible. We wanted to serve the food that we like to eat so we went really simple and really flavorful - not quite your typical wedding food but simple and delicious enough to satisfy all of our guests. Here's the menu:

Hors D'oeuvres

Antipasto display that as I type this I realize I never saw (we were out taking photos!)

Pulled chicken sliders with pepper slaw

Assorted flat breads

Mini crab cakes with chipotle mayo

Asian duck salad in endive

Salad

Mixed greens with strawberries, goat cheese, almonds and balsamic vinaigrette

Entree Options

Bass with bean mash and sauteed baby vegetables

Skirt steak with israeli couscous salad and sauteed baby vegetables

Vegetarian Phyllo wrapped roasted vegetables with goat cheese, couscous salad and baby veg

Dessert

Banana cake with vanilla buttercream and caramel drizzle (bottom layer)

Lemon cake with lemon curd and vanilla buttercream (top two layers)

Whipped Bakery made the cake and it was REALLY tasty!

AND - lots of homemade cookies! I made a ton of cookie dough, rolled it into balls, froze it, then handed it out to some fabulous friends that were willing to bake them for me and bring them to the wedding. My mom and mother-in-law also made some and brought those along. I printed my own stickers and put them on a bunch of little brown bags for people to take as favors but I think a lot of them got eaten early! They went VERY quick - I loved this personal touch. Hopefully there is a photo of the display around somewhere. Anyone??

I didn't take my own photos of the food - I was a little busy doing the whole getting married thing! So...I "borrowed" some photos from friends. Thanks Re and Rochelle!

More photos to come AND the honeymoon! We went to Tulum, Mexico and had some incredible meals. But now I'm off to city hall and get the official marriage license - woohoo!