So today started out with a nice and early *free* yoga class at Athleta in honor of National Yoga Month. It was an amazing class by Meg from House of Jai. I felt completely stretched and zen afterwards. Just zen enough to hop in the car and drive upstate for apple picking!! (I’m really getting into this fall thing). I now have about 40 apples which means that I’m going to need to come up with some recipes and quickly! I haven’t apple picked in years and it was seriously fun, well except for the part where it started to rain immediately after I got there! Not to worry, I picked apples and then headed off shopping at Woodbury Commons where I got some Lululemon gear on the cheap! So excited!! Stay tuned to see what I got 😉
Anyways, I know you have been dying for the remaining recipes for my end of summer feast! Yesterday I gave you the recipe for my Tomato and Goat Cheese Tart, below check out my Lobster Salad and Panna Cotta (adapted from Coastal Living’s September 2012 Issue).
Lobster and Apple Salad
4 Lobster tails, chopped into small pieces
2 medium apples, chopped
2 Russet potatoes, peeled
1 avocado, peeled and chopped
1/2 red bell pepper, chopped
1/2 a small red onion
2 TBSP of lemon juice
1tsp Dijaon mustard
1 TBSP apple cider vinegar
3 TBSP EVOO
1/2 tsp salt
1.) Place potatoes in a saucepan and fill with cold water until the potatoes are just covered. Bring to a boil then reduce heat and cook, partially covered, for 20 minutes. When potatoes are done, drain, cool and chop.
2.) Combine apples, lobster, bell pepper, avocado and onion in a bowl.
3.) In a separate bowl, mix together the lemon juice, mustard and remaining ingredients to make a dressing. Place the potatoes in with the lobster mixture, top with dressing and stir to combine. Serve chilled.
Coconut Panna Cotta with Roasted Nectarines
I made the panna cotta a day ahead of time (and forgot to take photos). Here is recipe similar to the one I used. Its actually much easier than you think (trust me, I am not a dessert person). But the roasted nectarines are really where its at!
You could serve these with the panna cotta like I did or you could totally go an easier route and serve them with vanilla ice cream, whip cream or greek yogurt and a bit of honey or agave.
To make, start with ripe nectarines.
Slice them up into thin slices and spread evenly onto a baking dish.
Top with 1 TBSP of brown sugar, 2 tsp of chopped thyme and a dash of vanilla extract. Bake at 400 degrees for 10-15 minutes and voila! Beautiful and tasty roasted nectarines.
Readers, do you have any favorite recipes you like to make when the seasons change?