Product Placement Wednesday - Trader Joe's Pita Crisps with Cranberries and Pumpkin Seeds

Yes, I know that it isn't Wednesday but I couldn't wait until Wednesday to share this product with you! Earlier this season our friends at Trader Joe's teased us with a great product called Pumpkin Cranberry Crisps. They were very similar to the Raisin Rosemary Crisps but in far less supply. As with so many of their seasonal products, these guys flew off the shelves. Don't miss out next year! In the meantime, I have a slightly different product that you will love equally as much!

Trader Joe's Pita Crisps with Cranberries and Pumpkin Seeds

In case you are wondering how good these pita crisps are I will tell you I wish I never opened the bag - they are that addicting! Of course addicting in the best possible way! They are the perfect combo if you don't know if you want something sweet or savory. They lean towards the sweet side as they have a sugar coating though have that crunchiness of savory snacks. I have been enjoying mine with the Mini Brie Bites (for portion control) but I think they would be equally good with other soft cheeses like goat cheese. They are also delicious on their own! Trader Joe's recommends enjoying then with egg salad but I really think the cracker is too sweet for that flavor profile. I would stick with plain hummus, cheese (be careful if the flavor is too bold), and sliced turkey. Also, they are whole wheat so they are TOTALLY good for you! No matter how you serve them, they are the perfect addition to your holiday spread. Don't miss out!

Still looking for a cocktail to serve on Thanksgiving? Be sure to check out my last post here!

Thanksgiving Tablescapes - 1 Set of Decor, 2 Ways

While we are still a few weeks away from Thanksgiving, it is never too early to start thinking about your holiday tablescape! The past two years I have been a host/co-host for the big Thanksgiving dinner and figuring out the plan for the table has been one of my primary tasks. Here are two examples of how I took the same basic items and created two very different tablescapes.

Tablescape #1 - Classic Meets Childhood Nostalgia

Items purchased from Michael's:

• Silk Autumn leaves (since in California ACTUAL leaves are difficult to come by)
• Clear votive holders
• Pine cones
• White banner paper
• Crayons

Items purchased from Trader Joe's:

• Assorted mini pumpkins and gourds

Thanksgiving this particular year was a large group that did not know each other well (multiple friend groups) so we wanted to make sure the table was festive but also fun. We also had a lot of table top to cover so we wanted to get the most bang for our buck. We used folding tables which are not as wide as a standard dining table so the best use of space was to do a "runner" of decor down the center of the table. As you can see in the photo below, we alternated the various elements to create variety along the center of the table.

So what about these crayons and the childhood nostalgia? Do you remember back to your early educational years when you made Thanksgiving turkeys by tracing around your hand? Yep, we brought them back! Since we wanted to mix up the group and encourage people to get to know each other we thought this was a fun way to do our placecards! Then once you were done eating (or taking a break) you could use the crayons on the table to decorate your bird. I wish I would have taken some photos of the finished products - this was a very creative group!

 

 

While our group was a mixed bag of ages, this idea could work for the "kids table" even if you plan a more formal tablescape for your Thanksgiving.

 

Tablescape #2 - Eclectic Chic

 

When year number two rolled around and I looked to repurposing our Thanksgiving decor, I was dealing with a very different venue and group size. Dinner was for just six around the dining table at my home. I wanted to go with something a bit more formal but still fun. Items I used from the previous year include:

 

• Silk Autumn leaves
• Clear votive holders (I used some with texture that I picked up at a garage sale for just $.25 each!)
• Pine cones
• Mini pumpkins (Purchased new)

To this I added a printed tablecloth (borrowed from a friend) and a modern white vase (also from a garage sale though originally from CB2) with flowers from Trader Joe's. My original vision was with a white tablecloth and while that would have showcased the decor a bit more, I do think the table came together nicely with the addition of the lime green napkins.

 

 

 

Last year post holiday I picked up these great mini ceramic pumpkins from Crate and Barrel on sale for just a couple dollars each! They are meant to be used as a vase but could just as easily be used as a candle holder or even just on their own! Unfortunately they are no longer sold online but I did see them last month at the Crate & Barrel Outlet in Carlsbad and they ship! I believe they were just $3 a piece.

Crate and Barrel does have a great product that is available this season - dried Gourds. These are perfect if you want stick with reusable products. They come in the two colors in the photo below.

 

 

I hope these ideas have helped inspire your own Thanksgiving tabletop! Please let me know what creative ideas you are incorporating this year.

Coming later this month - Thanksgiving Cocktails!







It's Picnic Season!!! - Part 3

Okay, so in many parts of the country "picnic season" might be starting to wind down but if you live in a warm weather state like I do it is basically picnic season year round! This is the third in a series of posts that were originally posted in 2011. You can find the previous posts here and here.

I am excitingly planning a picnic item or two for this coming weekend and wanted to share some great picnic sandwiches I have created since my last picnic post. I hope you enjoy them be it on a picnic, at the beach or in your lunch box! Also, I apologize for the quality of the photos. These are rather old and I have upgraded my camera since then. Future photos will be of much higher quality and even if the food does not look appetizing I promise it is delish! Let me know if you make any of these sammies and what you think!

Cucumber Tea Sandwiches
My favorite tea sandwich is always the cucumber one so why not pack it for a picnic?! Makes for a refreshing bite among heavier picnic fare.

1 loaf of dark rye or pumpernickel bread
1 container of boursin cheese
2 large cucumbers, peeled and sliced thin to medium
dried dill

1. Cut the crusts off of your bread for that tea sandwich feel. (You can give your neighborhood birds a treat or turn them into homemade croutons!)

2. Spread boursin cheese on two slices of bread. Top the cheese layer on one piece of bread with a layer of sliced cucumbers and a healthy shake of dried dill. Place second slice on top cheese side down and slice sandwich in half.

3. Repeat until you have made the appropriate amount of sandwiches or are out of ingredients. Please note that when I make these sandwiches I am usually making in "bulk" so I continue until I run out of cheese (usually first) or bread.

Turkey, Apple & Wasabi Sandwiches
Trader Joe's used to carry a wasabi arugula that was used in this sandwich. I found that it didn't give it enough wasabi flavor so you will not miss it. I am recommending a wasabi mayo or aioli as an alternative which you can either purchase or make to taste. This recipe calls for 4 oz of turkey per sandwich - feel free to adjust as needed depending on your preferences.

8 slices of dark rye or whole wheat bread
16 oz deli turkey breast, roasted
2 large avocados
1 large green apple, thinly sliced
2 cups of arugula
2 tablespoons wasabi mayo or aioli

1. Cut the crusts off your bread if you desire.

2. Mash 1/4 an avocado on one slice of bread and top with the following (in this order): 4 oz turkey breast, slices of apple, and 1/2 cup of arugula.

3. Spread wasabi mayo/aioli on a second slice of bread and place on top of the sandwich. Slice sandwich in half. Repeat for remaining ingredients. Makes 4 full or 8 half sandwiches.

Healthy Turkey Club Sandwich
Toasting the bread before assembling the sandwiches helps keep them from getting soggy.

8 slices of whole wheat bread, toasted
16 oz deli turkey breast, low salt
2 large avocados
2 Roma tomatoes, sliced
6 slices turkey bacon, cooked
2 cups butter lettuce
2 tablespoons Greek yogurt
garlic olive oil
salt

1. Mash 1/4 an avocado on one slice of toasted bread and top with the following (in this order): 4 oz turkey, tomato, turkey bacon, and 1/2 cup butter lettuce.

2. Combine Greek yogurt, garlic olive oil, and salt to taste to create an aioli. Spread aioli on a second slice of bread and place on top of sandwich. Slice sandwich in half. Repeat for remaining ingredients. Makes 4 full or 8 half sandwiches.

Mediterranean Style Chicken Lavosh Wrap

1 large whole wheat lavosh (I purchased mine from Trader Joe's)
8 oz grilled lemon chicken, cut into strips (Again, purchased prepared at Trader Joe's)
1 red pepper, roasted (The kind that come in a jar are fine.)
2 cups butter lettuce
4 tablespoons Trader Joe's Reduced Guilt Spinach and Kale Greek Yogurt Dip

1. Divide lavosh in half. Cover 2/3 of each half in the Spinach & Kale Dip.

2. Top dip with remaining ingredients in this order: lemon chicken, roasted red peppers, and butter lettuce.

3. Roll lavosh starting with side covered with dip. Slice and serve. Makes 2 full or 4 half sandwiches.

Sorry no photo of this sandwich.


Beet & Goat Cheese Sandwich

1 olive roll from Trader Joe's (or your favorite hearty roll)
4 oz chevre with herbs
2-3 baby beets, steamed & peeled (Trader Joe's has these in the refrigerated vegetable case)
2 cups arugula
lemon olive oil
good quality salt, if desired

1. Slice olive roll in half lengthwise. Spread chevre on bottom half of roll.

2. Thinly slice baby beets and place them on top of the chevre. Top with arugula.

3. Drizzle with lemon olive oil and salt if desired. Top with the upper half of the roll, slice and serve. Makes 2 sandwiches.

Sorry no photo of this sandwich.

The Bachlor Pad Dinner - Parts 2, 3, & 4

So I am a crazy recipe hoarder. If you follow me on Pinterest or have seen my collection of cookbooks, this is not new news. However I've been hoarding several recipes from all of you for nearly two years! So cruel as they were all delicious!

They are from back when Amie and I did our Monday night dinners while watching any number of shows from The Bachelor family. These three meals were from Bachelor Pad from 2011. I promise they will be just as delicious this summer as they were then. I apologize in advance if some of the recipes are a little vague - if you have questions I will do my best to recall the missing details! I promise that these were all very simple to assemble while delivering maximum taste!

Unfortunately you won't be able to enjoy them during Bachelor Pad this year as they decided not to have a fourth season. We can only hope that the train wreck is back summer of 2014.

Dinner #1 - Arctic Char with Miso Glaze, Ginger Cilantro Rice & Asian Vegetable Stir-Fry

Arctic Char with Miso Glaze
2 servings of Artic Char
1 tablespoon red miso
1 teaspoon honey
1 tablespoon rice wine vinegar
1 tablespoon grain mustard

1. Mix all ingredients together with the exception of the Arctic Char to create the miso glaze.
2. Top Arctic Char with miso glaze and bake. Unfortunately I don't have the temperature or time but I would recommend using a 400 degree oven for 12-15 min. The fish should flake easily with a fork.

Ginger Cilantro Rice
2 cups white rice (brown can be substituted)
2 inches fresh ginger, grated
1/2 cup cilantro, chopped
1/4 cup onions (we used a combo of brown & red but any would be fine), chopped
2 tablespoons olive oil (approx)
Trader Joe's Smoked Sea Salt

1. Cook rice according to package instructions.
2. While rice is cooking, you will "sweat" the onions in the olive oil. Place the olive oil in a non-stick pan with a tight fitting lid. Cook the onions in the olive oil (add a turn of the Smoked Sea Salt for added flavor) over low heat until they become translucent and have a soft texture. It's important to stir occasionally and keep the lid on when not stirring.
3. Combine rice, onions, cilantro and ginger.

Asian Vegetable Stir-Fry
Trader Joe's Asian Stir Fry (You can find this in the refrigerated fresh vegetable section. If you do not have access to a Trader Joe's, the ingredients were onion, bamboo, carrot, broccoli, green pepper, red pepper, mushrooms, water chestnuts, and snow peas.)
1/2 - 1 cup edamame, shelled (adjust to your tastes)
juice of 1/2 a lime
2 teaspoons fresh mint, chopped
red pepper flakes, to taste
salt, to taste

1. Stir fry the vegetables until nearly cooked.
2. Add edamame to heat through.
3. Dress with remaining ingredients.

Dinner #2 - Marinated Albacore Steaks, Curried Cauliflower & Broccoli; Garlicky Kale & Tomatoes, & Faux Lemon Tarts with Gold Kiwi

Marinated Albacore Steaks
2 servings albacore steak
1 teaspoon cumin seed, crushed
1 garlic clove, crushed
1 tablespoon olive oil (approx)
juice of 1/2 a lemon
salt & pepper to taste

1. Mix all ingredients together with the exception of the albacore to create marinade.
2. Pour marinate over albacore and set in the refrigerator for 30 min.
3. Unfortunately I don't have the temperature or time but I would recommend using a 350 degree oven for 20 min. The fish should flake easily with a fork.

Curried Cauliflower & Broccoli
(This recipe is one of the most vague I have so you will need to experiment on proportions! It was really delicious though so I had to share!)
Cauliflower
Broccoli
Olive oil
Turmeric
Yellow ginger
Curry
Shallot
salt & pepper

1. Combine all ingredients and bake.

Garlicky Kale & Tomatoes
(This recipe actually appeared in an earlier post served over pasta. I felt like it would also make a great side dish if you left out the pasta! Thanks to Real Simple for this great recipe!)
1 tablespoon olive oil
1 teaspoon jarred crushed garlic
4 large handfuls kale, washed & torn
2 handfuls grape tomatoes
1/4 cup chopped roasted almonds
1/4 cup grated parmesan
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

1. Heat the oil in a large skillet over medium-high heat. Add the garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes.

2. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

3. Top the kale mixture with almonds and parmesan.

 

Faux Lemon Tarts with Gold Kiwi

8 Trader Joe's Lemon Cookie Thins

1/2 - 3/4 cup non-fat Greek yogurt

juice of 1/2 - 1 lemon

1 package of Equal (or your favorite artificial sweetener - or you can always use real sugar!)

1 gold kiwi, peeled & sliced

16 raspberries

mint, for garnish

 

1. Mix yogurt and lemon juice. The consistency will thin out but should not be runny. Add sweetener and mix well.

2. Top each cookie with yogurt topping, a slice of the kiwi and a couple of raspberries.

3. Arrange on a plate with mint as the garnish.

 

Very important to note - the cookies get soggy fast so you will want to assemble just before serving.

 

 

Dinner #3 - Asian Turkey Lettuce Wraps & Modified Caprese Salad

Asian Turkey Lettuce Wraps
Amie found this great recipe on Epicurious and we basically made it as is with only a few minor adjustments. This was a wonderfully refreshing summer meal!

1. Cucumber was added as a garnish afterwards instead of being mixed in with meat. Same for mint.
2. We also added cilantro as a garnish and I think some sweet chili sauce.

Modified Caprese Salad
3 handfuls cherry tomatoes
1/4 cup fat free feta cheese
4 basil leaves, chiffonade
olive oil
fresh ground sea salt

1. Combine tomatoes, feta and basil in a bowl.
2. Dress with a couple splashes of olive oil and dashes of salt.

I hope you enjoy these recipes as much as we did! They are all very quick to assemble and perfect for summer!

 

Product Placement Wednesday - Trader Joe's Reduced Guilt Spinach & Kale Greek Yogurt Dip

As you know, I am a sucker for new products at Trader Joe's. Some are winners, some not so much. Especially when it comes to their "Reduced Guilt" products. Some taste "reduced flavor" others are amazing. This week's product falls into the amazing area!

Trader Joe's Reduced Guilt Spinach & Kale Greek Yogurt Dip

First question you may ask yourself - With kale and Greek yogurt, in the title what is this going to taste like? Well, remove those words and you have your answer - Spinach Dip. A very delicious and full fat tasting spinach dip. I enjoyed my container with veggies, whole grain crackers, baked blue corn tortilla chips and even as a spread on a sandwich. Speaking of the sandwich, it was whole wheat lavosh, turkey, butter lettuce, and the dip as a spread. Fantastic!

Honestly I cannot say enough good things about this dip. It was so fantastic and at 30 calories for 2 tablespoons it really is "reduced guilt"! The only reason it wasn't guilt free is because I liked it so much I probably ate too much of it!

Cooking Club, Part 2

A little over a month ago was the second meeting of Cooking Club! As a reminder, the guidelines we are trying to stick with are as follows:

• Fresh (or fresh frozen) veggies & fruit as much as possible
• Whole grains
• Minimally processed food
• Organic when possible and affordable
• Lower calorie dishes preferred

All the recipes below are linked back to the source if known and we don't take credit for any of them (even though with our tweaks they are NEW recipes!). We are missing Katie's recipe but hopefully she will send it over and I can update the post. Let us know what you think of these recipes as well as those from Cooking Club, Part 1!

Mia’s Contribution: Eggplant Caponata

2 tablespoons olive oil, plus more for grilling

1 large onion, finely chopped

2 tablespoons golden raisins

2 tablespoons pine nuts

2 garlic cloves, thinly sliced

1/4 to 1/2 teaspoon crushed red-pepper flakes

1/2 cup tomato paste

1 teaspoon unsweetened cocoa powder

2 tablespoons sugar, plus more if needed

1 small eggplant, cut into 1/2-inch cubes

1/3 cup white-wine vinegar

Coarse salt

2 cubes TJ's basil

2 cubes TJ's garlic

1. In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.

2. Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 1/3 cup water.

3. Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.

4. Serve with crostini as an appetizer or over pasta as a meal.

Note: Raisins were not included in our version of this recipe and it turned out delicious.

Jasmin’s Contribution: Quinoa With Toasted Almonds & Dried Cranberries

1 cup quinoa

1/2 cup slivered blanched almonds

1 tsp vegetable oil

1 1/2 cups boiling water

1 vegan vegetable bouillon cube

1/2 tsp salt

1 cinnamon stick

1 bay leaf

1/2 cup dried cranberries

1. Soak the quinoa 15 minutes in cold water

2. Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer

3. Shake dry in the strainer, then set the strainer over a bowl or pitcher

4. Heat a wide bottomed pan on medium heat and add the oil

5. Stir and toast the sliced almonds until golden, then remove from pan

6. Add the quinoa. Stir and toast until dry and turning color

7. Add boiling water, veggie cube, salt, bay leaf and cinnamon stick, and dried cranberries

8. Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed

9. Remove from heat and allow to sit five minutes with the lid on

10. Fluff gently with a fork and serve

Note: Cooked chicken was added to our version to up the protein content of the meal.

Rachael’s Contribution: Slow-Cooker White Bean and Kielbasa Stew

1 pound dried white beans (such as great Northern or navy)

14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick

4 cups low-sodium chicken broth

1 14.5-ounce can diced tomatoes

1 large onion, chopped

6 cloves garlic, chopped

1 teaspoon dried rosemary

5 ounces baby spinach (6 cups)

country bread, for serving

1. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.

2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

3. Just before serving, stir in the spinach. Serve with the bread.

Note: Turkey kielbasa was substituted for regular kielbasa and the spinach was left out.

Gretchen’s Contribution: Easy Lasagna

1 28 oz. jar plain Ragu or other spaghetti sauce

1 ½ lb. browned ground chuck (or leaner beef)

1 6 oz. can tomato paste

1 15 oz. can tomato sauce

1 lb. low-fat ricotta cheese

1 lb. grated mozzarella cheese

Parmesan cheese

Lasagna noodles, uncooked

1. Combine first 4 ingredients to create sauce.

2. In 9 X 13 pan: layer of sauce (1/3), layer of noodles, layer of sauce (1/3), layer ALL ricotta cheese, layer ½ mozzarella cheese, sprinkle parmesan cheese to taste, layer of noodles, remaining sauce, remaining mozzarella cheese, sprinkle parmesan cheese to taste.

3. Bake at 350 degrees for 45 – 50 minutes. If top is dry, add a little more sauce. Let sit about 15 min. before cutting.

Note: Lots of substitutions were made with this dish. Organic marinara was used instead of Ragu. Ground turkey was used instead of ground chuck. Fat free ricotta was used instead of low fat. Low fat mozzarella was used instead of regular. Also the first layer of sauce did not have meat in it and two layers of fresh baby spinach were added after the ricotta cheese and before the final layer of mozzarella. The spinach didn't add much but was an easy way to sneak in some veggies. Next time I would add more spinach. This is also to adapt for vegetarians too. Just leave out the meat!

Product Placement Wednesday - Oscar Mayer Sandwich Combos

Personally I am not a big fan of the "Lunchables" type of pre-packaged meals. To be fair, I am not a big fan in general of any pre-packaged "fresh" food. On a recent vacation, the only place to grab lunch was a general store type place as we were out a bit from any towns. Their selection of lunch items were all prepared in a factory (and looked like they had been on the shelf for awhile) so I opted for something a little healthier - root beer float flavored ice cream and a Power Bar (my traveling companion did a little better with a Power Bar, baby carrots and an apple though I think preferred my lunch...).

So I was heading out of town again earlier this month and took a quick spin through Target to see if I could find something for my airplane dinner. I used to get the Whole Kids meal from Whole Foods ($4.99 for a sandwich, chips, graham crackers, fruit leather and a juice box) but unfortunately that has been discontinued. Then I found it - this week's product....

Oscar Mayer Sandwich Combos

I tried the Turkey and Cheddar variety and found it to be surprisingly delightful! Besides the turkey and cheddar, a sandwich thin and deli mustard are included to complete the sandwich. My combo also included Wheat Thins and a chocolate Jello Pudding Mousse Temptation. Other options include the Honey Ham & Swiss and Southwestern Style Chicken. Each comes with a savory and a sweet treat and are all less than 400 calories!

While I am not planning on making these sandwich combos a part of my daily routine, they are the perfect item for low calorie meals on the go. Way healthier AND cheaper than buying food at the airport! I find the packaging to be a little wasteful but hopefully they will work on this as the product catches on.

Have any of you tried this product? What are your favorite food items to take with you on the airplane?

It's Picnic Season!!!!

So it should be obvious by now that I love summer picnic season. Living in LA it is often nice enough to picnic year round but between Hollywood Bowl, Cinespia, and Malibu Wines there are lots of opportunities this time of year. Plus getting a group together to enjoy a fun activity along with your picnic makes it so much more fun!

This past Saturday we kicked off summer with a great evening at the Hollywood Forever Cemetery for the Cinespia screening of Vertigo. In an effort to keep things simple (and because I love to make food for a group), I assembled much of the base for our picnic with everyone bringing extra items to snack on. One thing I always find at the cemetery screenings - you will never go hungry!

Turkey, Goat Cheese, & Red Pepper Sandwich

(Note: All ingredients are from Trader Joe's but similar items can be found at any market.)

1 Kalamata Olive Loaf (or your favorite bread)

1 8oz Package Roasted Turkey Breast

2oz Goat Cheese (I used 2 1oz Fresh Goat Cheese Medallions)

5oz Roasted Red Peppers (approximate as I used about a 1/2 of a 12oz jar)

1/2 teaspoon Prepared Pesto (approximate)

1 teaspoon Non-Fat Greek Yogurt (approximate)

1. Slice olive loaf in half longways.

2. Spread the inside of both the top and bottom of the loaf with goat cheese.

3. Place entire package of turkey on bottom side of loaf on top of the goat cheese.

4. Place roasted red peppers on top of turkey. You want to create a layer of red pepper.

5. Mix prepared pesto and greek yogurt together. These quantities and ratios are approximate as you should make it to taste.

6. Spread pesto yogurt mixture on top side of the loaf on top of the goat cheese.

7. Close sandwich and cut into desired number of pieces (I cut mine into three pieces).

8. Add toothpicks if you wish to keep sandwich pieces together while moving to your picnic location.

9. I recommend packing in a plastic container to minimize damage but if that is not available wrapping in foil and keeping it at the top of your cooler is the next best option.

Before

After

Three-Melon Mozzarella Salad

This salad is actually from Real Simple so I can't take credit for it. The link to the original recipe is above. I did make a few modifications and they are as follows:

• Subtracted Honeydew (mostly because I am not a fan and it's also not available pre-cut at the market) and Added additional Watermelon and Cantaloupe.

• Substituted Dorot Chopped Frozen Basil (frozen fresh) for the Fresh Basil (I can never go through an entire package of fresh basil before it goes bad!).

Before

After

In addition to the above items, I also picked up the delicious Goat Cheese, Walnut, Red Bell Pepper Salad from Trader Joe's.

And if that still wasn't enough cheese, we also enjoyed Italian Truffle Cheese and what I believe was a Porter Cheese. As I mentioned there was tons more food including dessert (Powerberries) and wine!

Here we are sitting back and enjoying our wonderful picnic!

And a few photos of the film itself!

Can't wait to go back in a couple weeks for one of my favorite films of all time - Heathers!

For more fun picnic ideas, don't forget to check out my previous posts on the Table in a Bag & Steady Sticks!