We’ve haven’t shared with you our non-edible garden photos in awhile, so here is a recent favorite:
This morning, we hit up the Irvine Farmers’ Market specifically to pick-up some hummus and pita from the guys at the Baba Foods stand for a Greek-themed dinner event tonight.
You mean we’re not making anything fancy for tonight’s dinner? Sadly, no. It’s been one heck of a week for both of us, and the lack of physically being at home any evening this week prevented us from planning anything decent. So we’re takin’ it easy and relying on Baba Foods… which we’re 100% confident in.
While at the market, we also picked up some squash blossoms, goat cheese with roasted pepper and shallots (because they were out of plain by the time we got there) and a couple of red bell peppers. Knowing we had lots of herbs at home I could rely on, I silently schemed a lunch experiment while Mr. RGBistro drove us home.
Since a bird pooped on the Volvo while we were at the market, Barry opted to get the car washed while I started lunch. Because my once-upon-a-time white Subaru was currently sporting a shade of charcoal, Barry also kindly offered to get mine washed. Yes, please! So while Spouse of the Year was gone making two separate trips to the carwash, I planned a concoction of tempura fried squash blossoms (6 for $1!), stuffed with the goat cheese from the market, then arranged on a platter drizzeled with chive-infused olive oil (chives from the garden), a roasted red bell pepper puree and a balsamic vinegar reduction.
While I take full credit for pulling this off with nothing more than my home-cook skills, I do offer complete inspiration to Haven Gastropub in Orange, CA.
A Sunday Shoutout (shh, it’s Saturday, we know) to Haven Gastropub: These guys have been open almost a year. To the extent that they can, they work with local purveyors, provide sustainable seafood and offer humanely raised meat and poultry. They also make ketchup from scratch. Can we say, “awesome?!” When the RGB grows up, we’d like to follow in their footsteps. :o) In the meantime, we LOVE that we live five streets away and can pop in for a great dinner (and beer) any night of the week.
So back to our lunch today. Earlier this week, I treated a really good girlfriend to dinner and drinks at Haven Gastropub to help her celebrate a milestone event in her life. To start off, we split the squash blossoms with lobster and goat cheese, beer battered, red bell pepper rouille, parsley oil and balsamic reduction.
Disclaimer: this ain’t the real thing. It’s an RGB interpretation, based on what we found at the market today, what’s growing in our backyard and what’s in the pantry. If you’re local to Orange County, CA, please head down to Orange, check these guys out and order the squash blossoms. :o)
Paired with another serving of our Moules Marinière and some Fat Tire beers, Mr. RGBistro thought it was quite awesome. Thanks for the inspiration, Haven Gastropub!!
[Kim will provide a recipe write-up later this weekend. Promise!]