Mom’s Sunday Birthday Dinner

When it comes to moms, it’s so hard to find the perfect way to say you love them and appreciate everything they do for you… my dad took my mom to the Bahamas for a romantic getaway to celebrate her birthday, so my mom thought us kids got off easy. We couldn’t leave it at that! So, we snuck into the house on Sunday afternoon and threw together an big fat family dinner, hid in the dining room, and surprised them with dinner on the table as soon when they returned from the airport. We had the lights down and the music on so she walked in a little bit curious. Then she turned the corner and BAM there we were!

Whole Foods has the most gorgeous peonies right now! So, I built them into a three piece centerpiece to create a little pop in the center of the table.

While we waited for the parents, us kids smacked on some apps & drank some wine; corn salad with Siete grain-free tortilla chips (sea salt & nacho flavor), and fresh shrimp cocktail from Whole Foods. At the table for the starter, I served up the Siete chips flowered beneath the corn salad for an aesthetic appeal. The corn salad MAY have been the best part.

5 from 1 vote

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Farmer's Market Corn Salad

Served as an app with Siete Grain-Free chips.

Servings 8 people

Ingredients

• 6 ears corn husks removed
• 1 avocado pitted
• 4 tbsp olive oil extra virgin
• 2 limes juiced
• kosher salt
• ground pepper
• 2 tsp honey
• 1.5 tsp chili powder
• 1 tsp smoked paprika
• 1 jelapeno (seeded if you don't love spice)
• 2 tbsp chives chopped
• 1/2 cup coconut flakes unsweetened
• 2 cups fresh basil leaves chopped/torn
• 1 cup fresh blueberries
• 4 oz feta cheese crumbled
• Siete Chips for serving
• 2 cups Sunflower Sprouts

Instructions

1. Cut all of the corn off of the cob. Section it in 2 halves. For the first half, lay on a baking sheet and broil on high until browned slightly. Set the other half aside (raw). Once the broiled corn is complete, mix the two in a large bowl. 

2. Meanwhile, place avocado flesh in a small food processor (too large and it won't chop). Add 1 tablespoon of the EVOO, half of the lime juice, and a pinch of sea salt. Puree until completely smooth. Add 2 tablespoons to the corn mixture and refrigerate the rest for serving later.

3. To the corn mixture, add the remaining 3 tablespoons EVOO, remaining lime juice, honey, chili powder, paprika, jalapeno, chives, salt, and pepper to taste. Toss well with a big spoon. Stir in coconut, basil, blueberries, sunflower sprouts, and feta gently so you don't break it up too much.

4. When serving, dopple the remaining guacamole to the top of the corn mixture or to the bottom of the serving plate.

5. Enjoy with chips. I love Siete grain-free brand!

For the main course, or the “Feast” as I called it in the menu, we served soy marinated flank steak, BBQ chicken, sesame herb roasted fries (which I make all the time, they’re AMAZING), teriyaki mushrooms (sautéed in EVOO, Soy Vey Teriyaki sauce and then roasted at 375 for about 15 minutes for some added crunch), and some tasty roasted asparagus (375 roast for about 20 minutes).

Patrick grilled up the flank steak and BBQ chicken on the big green egg. For the Chicken BBQ, I marinated the chicken breasts in Tessame’s BBQ Sauce which I used for the first time and really liked! The flank steak was a bit more intricate. I pulled this recipe (and the corn salad from Half Baked Harvest).

5 from 1 vote

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Soy Marinated Flank Steak

Servings 4 people

Author Jess Scalo

Ingredients

• 1/2 cup olive oil extra virgin
• 8 cloves garlic smashed
• 1 cup sodium low sodium
• 2 tbsp coffee ground
• 2 tbsp fresh oregano chopped
• 1 lime zest & juice
• 2 lbs flank steak

Instructions

1. Preheat charcoal grill to a steady 550 degrees.

   In a small saucepan, heat the olive oil over medium heat until it simmers. Add the garlic and cook until fragrant and lightly caramelized. Remove pan from heat and lightly whisk the soy sauce, ground coffee, oregano, lemon zest and juice. Let cool. 

   Toss the steak in a zip lock bag, shake around to cover fully and refrigerate. Marinate at least 4 hours or up to 24 hours. 

   When you're ready, place the steak on the grill. Cook 6 minutes on one side. Flip, 6 minutes on the other. 

   Cover the steak and cut just before serving. 

   Dopple pesto (my recipe to follow) on top of the steak for some added flavor.

   
   

5 from 1 vote

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Sesame Roasted Potatoes

Best healthier potato "fries" recipe to feel the whole family. Cut into quarters or thin fries.

Servings 4

Ingredients

• 4 russet potatoes (or bag small potatoes) cut in cubes/strings
• 2 tbsp sesame oil
• 2 tbsp sesame seeds raw
• 2 tbsp fresh oregano chopped
• course sea salt & pepper to taste

Instructions

1. Preheat oven to 425 degrees. 

   Toss the potatoes on a baking sheet with sesame oil, sesame seeds, course salt, and pepper to taste. Do not overcrowd the baking sheet, make sure all potatoes touch the pan. 

   Roast 15-20 minutes, flip/shake the potatoes, roast for another 15-20 minutes or until very very crispy.

For dessert we CRUSHED the Prantl’s Burnt Almond Torte, a Pittsburgh classic cake from the generational Walnut Street bakery in Shadyside. This course “takes the cake” at every special occasion and made no exception to wrap up the birthday celebrations. I ate two pieces and it stared at me the rest of the night, I swear I heard it whisper “eat me!!!!” at one point.

In conclusion, and fabulous evening for the most fabulous and worthy Mother!

xx, Jess