Read & a recipe.

Pete and I set up our new grill (thanks Mom & Dad!) this week, so we decided to cook out last night.

We make lamb burgers - loosely following a recipe from a new cookbook (thanks Hawn!) - The Beekman Heirloom Cookbook.  Toasting the spices first really brought out the flavors - and made the burgers that much better.  Served with Ina's creamy cucumber salad (recipe here).

{Back to Basics.}

{Cukes.}

{Draining the liquid for an hour or so.}

{Mixed with sour cream, greek yogurt, dill, salt & pepper.}

{Grill master Pete.}

{Lambies.}

{Sunday night dinner.}

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Read & a recipe.

I had been eyeing Ina's tomato and goat cheese tarts every time I flipped through my Back to Basics cookbook, but it wasn't until I saw her make it on a rerun of Barefoot Contessa that I knew I had to try the recipe.

{Onion & garlic.}

 

{Sweatin with thyme, salt & pepper.}

 

{Puff pastry.  Recipe called for 6-inch rounds, which was the exact diameter of my smallest Crate & Barrel bowl - perfect!}

 

{Stacking the ingredients: puff pastry, onion mixture, goat cheese, tomato, basil, Parmesan.}

 

{After.}

 

{YUM.}

 

{The most perfect night to sit outside on our deck - first night of the season!}

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Read & a recipe.

I am just loving this new cookbook - So Easy!  Last night we made a delicious dinner from the book - arugula and fennel salad & lamb and feta "pizzas."

{Fennel!}

{Shallot, olive oil & red wine vinegar dressing.}

{Ellie - new bff + our new amaze wine glasses.}

{Fennel & arugula salad.}

{Ground lamb - love lamb in any way - with onions, tomatoes, parsley & cinnamon - which was a fun little kick of surprise and worked soo well with the lamb.}

{Baked on naan with pine nuts & feta.}

YUM.

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Read & a recipe (and Chicago Shower!).

This weekend was so fun!  My mom and aunt came in town for a shower thrown by two of my close friends / bridesmaids and their moms.  Emily and Carter hosted the shower at Floriole - the cutest bakery and cafe in Chicago.  We had the most beautiful day - finally feeling like spring around here!

{Adorable brunch spread.}

{Hostesses!}

{Party favors for all the guests - needlepointed by Emily and Carter's moms - amazing!!}

I received a few new cookbooks (naturally), and chose two recipes from So Easy (thanks Howie!) for last night's dinner.  Grilled chicken topped with spinach, sun dried tomatoes & feta, and quinoa with pine nuts, onions & parsley (recipe here). 

{Sautéing spinach & sun dried tomatoes.}

{Quinoa.}

{Dinner!}

Very yummy and (yes), so easy.

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Read & a recipe.

Pete and I had a big night last Thursday... we scored a reservation at NEXT.  We had a 9:45 p.m. seating, so we didn't get home until 1 a.m (on a school night!), but it was soooo worth it.  Such an awesome experience at The Hunt.

{Pete with his flask & meat.}

Since we were pretty exhausted from the night before, we decided to stay in on Friday night and rest up for our friends' wedding the next day in Indianapolis.  On the menu for our quiet night in: angel hair with spicy shrimp and asparagus with almonds and yogurt dressing (recipes here and here).

{Asparagus season!}

{Marcona almonds.}

{Asparagus, almonds, yogurt.}

{Shrimpies.}

{Friday night dinner.}

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Read & life lately.

A few Instas from life lately...

{Pete surprised me with a fun date to Buddy Guy's - had never been to a legit Chicago Blues bar before!}

{Chose the comfy route for day drinking on St. Patty's - Gap camo jeans &  Superga sneaks.}

{Less than three months til our wedding - smoothies are making their way into the rotation.}

{And yet... Pete and I checked out Homeslice for the basketball games on Friday night.  New yummy pizza spot in Lincoln Park!}

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Read & a recipe.

I love lamb (first cooked it here), and what better night to cook it than for Easter dinner! I picked a Smitten Kitchen cookbook recipe for the meat, and Pete chose Ina Garten's Back to Basics cheddar grits (recipe here) as our side.

{For the grits.}

{"With pisnachois!"  Bonus points for anyone - besides my sisters - who knows that quote.}

{Shelled.}

 {Cook for 2 minutes per side.}

{Dip both sides in the pistachio & seasoning mixture and transfer to baking sheet for 5 minutes in the oven.}

{Easter dinner! Lamb chops with yogurt sauce & cheddar grits.}

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