Wednesday, August 15, 2012

Falmouth Road Race & Super Yummy Lunch with Old Friend!

Last Sunday was the 40th Annual Falmouth Road Race. It's always an extra busy weekend with tons of people in from out of town. My oldest daughter is an avid runner and runs on the Falmouth High School Track Team and Cross Country Team.

She ran her first Falmouth Road Race this year and it was so much fun to be there for her and cheer her on from the sidelines. She did awesome! And I know I'm just a proud mama, but she really does have a knack for running and she loves it.

She ran nine minute miles and she said the last two miles were a killer. It's that last steep hill as you approach the finish line that seems to challenge the runners most. The cool thing is you run along the water that overlooks Martha's Vineyard so the views are gorgeous.

Later that afternoon I had plans to meet a good friend of mine. Both of our lives are so busy so we don't always have a chance to get together as much as we'd like. But when we do it's always such a fun time.

 I had lunch ready for us back at my house before we headed out for the day. We decided to take a drive down Cape out to Province town. We wanted to walk the rock jetty, maybe ride our bikes out to race point and then do some people watching and shopping along Main Street.

 I made a big fresh leafy green Salad, and I put together a special thin crust pizza topped with fresh tomatoes, roasted fresh sweet corn and black beans tossed in a bit of light olive oil and balsamic vinaigrette then topped with fresh Mozzarella and Parmesan. I served black raspberry ice cream with whipped cream and a cranberry biscotti on the side for dessert.

Recipe for Linda's Black Bean & Roasted Corn Thin Crust Pizza

Take a thin crust and place onto a pizza stone
In a small bowl toss 1/4 cup fresh diced tomatoes, freshly cut corn off a single cob, 1/4 cup black beans, Tbsp. light olive oil, Tbsp balsamic vinaigrette and salt and pepper to taste
Spread onto the crust
Top with 1/2 cup freshly grated parmesan and 1 cup freshly grated mozzarella
Bake in 425 degree oven for about 15 minutes until crust browns and cheese melts.

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