Weekend Bites

So much food this weekend…I’m still full!

I’m really not about to say anything useful or helpful. If you want to read a love letter to my meals this weekend, read on. If you’re easily annoyed, you might want to stop here and just look at the pictures. The amount of times I am going to say “so good” is even a little nauseating to me, so I am sorry for the rambling and overuse of exclaimation marks in advanced (!).

First off, there are not many restaurants in the Philadelphia suburbs that I love but Cantina Feliz in Ft. Washington is one of the major exceptions. I am mildly obsessed with tacos–but after almost giving myself and others food poisoning the last time I attempted to make them at home, I’ve just been obsessed with eating them while dining out.

I don’t even know what to say about their cartinas tacos. The pulled pork is so tender and juicy and has a subtle hint of lime that just sends it over the edge. Accompanied with onion, cilantro and avocado, it’s my perfect taco. Ughhhhh take me back!

Their guacamole is so fresh and perfectly seasoned, salsa is out-of-this-world good and shrimp ceviche sitting in a pool of spicy tomatoes, avocado and scallions is so good it’s won Philly Mag’s “Best Ceviche” category.

Also this weekend, shish kabob a-que. I love kabobs but can’t take credit for anything other than watching everyone else cook. Sometimes, my favorite spectator sport is cooking!

The chicken for the kabobs were marinated in greek yogurt–I will try to find out the recipe for this because it was some of the best tasting chicken I’ve ever had. And I’m not a huge chicken fan (weird, dumb, I know) but this was chicken bliss.

Made from scratch: Indian flat bread. So easy it’s stupid and so freakin’ delicious AND there are so many interesting ways you can eat it! I’m going to post the recipe later this week. You will love!

Grilled Summer Squash & Brie Sandwich

The sandwich (and store-bought pasta salad) served on my finest China

Like most people I know, I think samples are the best thing about any trip to a grocery store. I used to put up with the most hectic family trips imaginable to Costco because of the free food. (I still say, Costco on a Sunday is the scariest place in any suburban community.) And even though Whole Foods is considerably more expensive than most markets I shop at, the free stuff on Saturdays makes it more than worth my while.

Usually I scarf down the sample and listen to the Whole Foods employee go on and on and on about how wonderful what I’m eating is, and how I should buy it. I keep nodding…and keep eating while pretending to be interested but we both know that I have no intention of purchasing this treat, no matter how delectable.

That was until I tried a sample of  a Grilled Summer Squash and Brie Sandwich. I was actually searching for something to whip up for lunch and then I spotted a Whole Foods lady making the sandwiches–grilling away with brie oozing out of every end. She informed me where the brie was and that it was on sale and I was S-O-L-D.

I picked up the rest of the ingredients, went home and made this immediately. And you should, too. Because it was really freaking good. And kinda good for you. Probably not really, but there are vegetables involved, so we can pretend.

Ingredients:

2 zucchini or medium yellow squash, sliced lengthwise into 1/2 inch-thick slices
2 teaspoons of EVOO
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
4 thick-cut slices of round country bread
1 large garlic glove, split
10 ounces of Brie cheese, sliced
1 large tomato, sliced
1 cup sunflower, radish, or other sprouts

Directions

Prepare the grill for medium-high heat cooking or preheat the broiler. Brush squash with oil and sprinkle with salt and pepper. Grill or broil, turning once or twice, until tender and nicely browned, 6-8 minutes. Set aside.

Grill or broil bread until just lightly browned, about 1 minute per side. Rub bread on both sides with garlic; discard the garlic. Cover tops of slices with Brie; place on a cool part of the grill and cover the grill or broil until the cheese is somewhat melted. Top with grilled squash, tomatoes and sprouts. Cut each sandwich in half and serve.