Tuesday was our last day of school with kids and yesterday we finished the year with a teacher work day. It still has not sunk in that I am done for the summer! The years just seem to fly by! This week has been crazy so far and will continue to be just as crazy through the weekend.

My mom came down yesterday to help me get ready for hosting Katie’s bridal luncheon on Friday. We ran around and did things for my house (new dining room chair covers, new curtains for our bar room, etc.) and for the party and before we knew it, we were being kicked out Hobby Lobby because they were closing.

The plan today is to finish home things and begin to make the food for the luncheon. I will have a full recap on that tomorrow.

Until then, I wanted to share a recipe we had earlier this week. I never had a chance to post it but it was a great one! I can’t wait to make it again.

Lettuceless Salad(Panzanella) with Scallops

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  1. Wash and season fresh asparagus. Place on a foiled cookie sheet and broil for a few minutes until browned.
  2. Cut cooled asparagus into inch long pieces
  3. Wash and cut zucchini and squash and stir fry in a balsamic vinegar.
  4. Cut up fresh tomatoes, spinach, cucumber and basil.
  5. In the same pan you cooked the zuc nad squash, stir fry thawed baby scallops for a min. until they are opaque= done.
  6. Mix all veggies with scallops and top with reduced fat feta.
  7. Drizzle with balsamic dressing (I use Good Seasons made with less oil and balsamic vinegar instead of apple cider)
  8. Add chunks of mulitgrain bread for croutons!

Dig in!