labor day weekend eats

Please tell me that summer isn’t over!

If it must come to an end, I can’t think of a better way to enjoy the long weekend than celebrating with friends; sitting by the pool and sipping cocktails. Oh and of course, eating amazing foods.


Labor Day Weekend Eats

Snacks & Starters: 




Add your favorite links/ideas below!

daily eats: 8.29.11

Monday started like most – with a yoga class. But then the similarities ended.

It was a long day of traveling. I had my last work trip and so I’m currently down south in the land of shrimp and grits. For the record, I’m only allowing myself one meal of grits – do you know what they put in that stuff?! It is soooo good, but not exactly easy on the waistline. Georgia was the place that introduced me to grits, before then I had no idea of their glory. Needless to say, I’m a little obsessed. Hopefully tonight I’ll get some grits! :)

6:30 am Yoga Class. I needed to go to yoga before I left because I wouldn’t be able to take a class for the next few days – the horror! 

The airport was really quiet so I had plenty of time before my plane took off. I stopped into the French Meadow Cafe for coffee, water and breakfast.

 I was going to get oatmeal for breakfast but decided that eggs, bacon and toast was more what I was after. I should have just skipped the hash browns all together – I didn’t eat any of them.

On the first leg of the flight I was busy preparing for the week and doing some writing and meal planning.

When I landed in Charlotte I was ready for a meal. I always try to walk around the airports so that I’m not sitting the entire day. This way I can also scope out all of the food options at well.

 It may seem rather unlikely that I ate at Sbarro’s but it was actually pretty easy to build a healthy meal full of vegetables! I had a salad (should have gotten the small, the large was huge), side of vegetables and a meatball. It was great.

On the second leg of the flight I snacked on part of a thinkThin bar, read some Elle magazine and took a miniature cat nap (shh!!).

When I landed in my third state of the day, Florida, I jumped into a car to finish my trip to Georgia!

I managed to track down the one natural food store on the island and then it was time for dinner! Being in shrimp country, I was really on the hunt for shrimp. This grilled shrimp and scallops with succotash (SO good) and green beans was just what I was looking for.

Now I’m catching up on things online and heading to bed! Hope you had a great start to your week.

PS. I have two more weeks of work, three more weeks until the wedding and four more weeks until we move!!!

baba ghanoush

I’ve really been on a roll with the summer veggies, huh? (Tomatoes, leeks and now eggplant!)
I’m a little weird about eggplant. Sometimes I like it and other times, well, when its kind of soggy, I’m just not a fan.

I love it in the form of punjab eggplant  (an Indian dish), I still dream about this miso eggplant I had at a little sushi joint in LA and I find baba ghanoush to be really enjoyable – most of the time. (It all depends where it is coming from and who is making it.)

I wouldn’t consider baba ghanoush easy to make, but that is mainly because I found the whole process of removing the flesh from the seeds and skin kind of annoying. Ok, fine, it really isn’t that hard. :)

I love to serve it with warm pita and raw veggies but I must say that the combination hummus + baba ghanoush + tapenade + cucumber in a warm pita is out of this world! Try it!

Baba Ghanoush

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings


  • 2 medium eggplants
  • juice from 1/2 lemon
  • 1/2 cup plain greek yogurt
  • 2 cloves garlic, minced
  • 1/4 cup parsley, chopped
  • salt to taste (smoked sea salt is best!)


  1. Heat grill to medium.
  2. Prick the eggplant with fork all over.
  3. Grill, turning eggplant on a regular basis for about 10-15 minutes until charred.
  4. Turn down heat and cook for another 5-10 minutes.
  5. Let cool.
  6. Remove flesh from skin and seeds and place in bowl.
  7. Roughly chop eggplant and place back in bowl.
  8. Combine with lemon juice, yogurt, garlic, parsley and salt.
  9. Serve with warm pitas and raw veggies.

cheesy leek french bread

Sometimes I find myself in a tough predicament.

Which JCrew shirt should I order? (All five is ok, right?)

What am I going to wear on my feet on the day of my wedding? (I’m having second thoughts on the shoes I have. Eek!)

And then especially fun predicaments like, what am I going to make with a bag of leeks?

I thought about pasta. I thought about stir-fry.

But then I had a major carb and cheese craving and cheesy leek french bread was born.

So if you find yourself with lots of fresh leeks (have a garden or get them from Dad’s garden like me?) make this.

And if you don’t? Go get some leeks and then make this.

It’s not fancy, it’s not really healthy, it’s just really, really good.

5.0 from 1 reviews
Cheesy Leek French Bread
Prep time
Cook time
Total time
Recipe type: appetizer
Serves: 4
  • 2 medium-sized leeks
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • 2 Tbsp greek yogurt
  • 1 Tbsp mayo
  • ½ cup (overflowing) shredded cheese (I used a blend of mozzarella, monterey jack and cheddar)
  • ½ loaf french bread
  1. Clean and trim leeks.
  2. Slice in half length-wise and then cut into small pieces.
  3. Heat butter in pan.
  4. Add leeks and garlic and saute for about 3-4 minutes.
  5. Let cool.
  6. Slice french bread in half length-wise.
  7. Combine yogurt, mayo, cheese and leek mixture.
  8. Spread leek mixture onto bread and broil for about 3-5 minutes until golden brown.