WIAW: Seasons 52 and a Fall Recipe!

I have a very large backlog of things I want to share with you all. I am not sharing in any particular order, some are just easier to share than others.

Today, I am linking up with Jenn and sharing some recent eats!

Cait and I had planned for her to come up for a weekend in September, long ago, it just so happened to be the weekend after I found out I was miscarrying. For a few days I was on the fence about whether or not I should have her visit, if I am being completely honest it was hard for me to see anyone. Nick convinced me to still have her come, he thought it would do some good to get out for a few hours. That man is so smart.

You can read Cait’s amazing recap too! But I am going to share our experience at Seasons 52 and a recipe I developed for the fall.

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My hair, yikes. Photo courtesy of Cait.

 

 

I had Cait meet me at the restaurant which is in Burlington. I have been waiting for them to open this location, Cait has been a fan for a long time and visited the original in Orlando, as well as many other Florida locations. When I told her the restaurant would be open we knew we HAD to go.

Seasons 52 food is about the season, they change their menu 4 times a year to reflect what food is current, so you can have a fresh and clean meal. They also change their specials weekly. This is a place I can get behind.

I started with a glass of champagne, because I am super fancy, and Cait with wine. We decided to split an appetizer. I let Cait pick, and thankfully picked the flatbread I was eyeing.

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spicy chipotle shrimp flatbread (grilled pineapple, feta cheese, cilantro, roasted poblano peppers).

I was sort of worried that it would be too spicy for me as I can’t even handle fresh salsa. It was perfect! The pineapple and feta cut into the spiciness and made it wonderful. I would order this again in a heartbeat!

I decided to order 3 appetizers off the weekly specials menu for my meal.

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Beef and Bean Chili

This was the warmth I needed as the sun started to fade and our seats on the patio went from perfect to just a bit chilly ( we weren’t under the heat lamps) and the bread was nice and crusty, perfect for dipping.

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Warm mozzarella and Beefsteak tomatoes

This was my favorite dish of the night. I love beefsteak tomatoes and the fried mozzarella was warm and the flavors of the coating paired well with the tomato.

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Lastly, I ordered the brussels sprouts. Neither Cait nor I were big fans. I prefer mine with some char and these were a but too chewy for my liking.

After that meal we were too stuffed to try the deserts, but the tray that they show you kept going past our table, so I am determined to try a few of the mini desserts next visit.

The waiter was patient with our gazillion questions and the atmosphere and food was wonderful. If you are in the greater boston area, I would recommend you try out this new gem.

Now onto the recipe portion of WIAW!


I’ll be honest, I don’t have great pictures, and even if I used my good camera it wouldn’t look that appetizing anyway. This is a warm and filling soup, but it isn’t pretty.

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Cauliflower soup with Bacon

I started by chopping and steaming one large head of cauliflower
Steam for about 25 minutes
Add one chopped onion
Steam onion and cauliflower for 15 minutes
I put 10 oz of milk (I used 2%) in my vitamix then I added the cauliflower
I blended for about 1-2 minutes
Then I added the pre-cooked bacon

Super easy and filling! If you try this and alter the recipe let me know! I’d love to link your recipes or include your ideas in this post!

Nick said it tasted like the broth for a chowder. I call that a win.

WIAW & Baking Updates

As I am sure some of you have noticed my Year of Baking posts haven’t been very frequent. I have definitely been baking, but with the craziness of summer it’s been a rush to get the baking done and get out of the house to whichever event we are going too, never mind taking pictures.

I am hoping with the start of fall (apple and pumpkin season!) I will be able to spend a little more time in the kitchen and share some recipes with you. My dad & his wife also got me a wonderful gift card to Williams-Sonoma so I was able to get some baking tools that I have been too cheap to buy myself, so hopefully I can expand on what I make.

I did however learn a lot from this experiment thus far, I have learned that I would rather make cookies and brownies from scratch, but that can usually alter how a recipe will turn out. I am looking at you slutty brownies! Long story short, my sister and I tried to make these but with homemade brownies and cookies, turns out those are much more dense than the pre-packaged kind. SO we will make these again, but we have a plan on how to make sure the entire recipe gets cooked instead of ending up with raw dough & brownies!

This past week I have been obsessed with having an egg rollup for lunch, sometimes I even have it for breakfast.

YUM!

YUM!

A tortilla, eggs (usually scrambled), avocado, tomato, and onion. It doesn’t sound like much but it is perfect on a summer day.

Grilled Chicken & Peppers and Carrot and Parsnip puree!

Grilled Chicken & Peppers and Carrot and Parsnip puree!

I have also been experimenting with my Vitamix. I have been looking for new ways to get some veggies in to my diet.

I made a mash-up of a carrot & potato and paleo parsnip puree. I cubed about a pound of carrots and parsnips and one onion and put them in a pot with two cups of water and two cups of low sodium chicken stock, the water boiled off faster than the I anticipated, so I added a cup of 2% milk. Warning: the milk will cause the liquid to boil up fast, so don’t wander to far.

Once the veggies were fork tender, I drained the liquid and put the veggies into the Vitamix and blended for about one minute. Yes it looks like baby food, but it is delicious. The parsnip flavor was a bit too sweet for Nick, but B and I took it down.

I have also learned how to bake Bacon. The secret is to put it in a cold oven!
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Do you have any great fall Vitamix recipes? What is one secret to easy cooking you’ve learned?

Link up with Jenn for more WIAW goodness!