Recently, I invited four friends from the blogging world over for lunch. It was relaxed and fun. Hopefully, you will be inspired to have a California Casual Girlfriends Lunch soon!
But first, my pals Annie and Cindy are featuring our San Francisco home on their blogs today. I’m interested to see what they highlight! I will be featuring their homes in the next two months…can’t wait!
Isn’t it interesting how the internet has made the world smaller? I love how I’ve met these ladies online and now have them as friends. We are each individual with different styles but have common interests. Just like I think you and I would be friends since you are here reading this!
Annie came out to visit from Connecticut and I took her to the SF Flower Mart. We both spied these purple anemones …perfect for our table.
Setting A Feminine Table
I used my great Aunt Janet’s hand crocheted lace napkins. These are a treasure to me and I don’t use them often. They must be about 100 years old now. I like the lady-like feel of them.
Annie matches the flowers! I used an old Ralph Lauren quilt for the table cloth and white Sazon dishes bought on vacation in San Miguel de Allende, Mexico.
The raffia placemats are an old Home Goods find.
Girly Party Favors
You can read about the party favor Sugar Scrub that I made here.
white planter/vases ($15 for a set of three) • gray water tumbler • Riedel stemless wine glasses These are my favorite everyday white wine glasses. They have a very thin crystal feel…nice in the hand.
California Casual Girlfriends Lunch Menu
One of my guests eats gluten-free for health reasons, so the menu doesn’t contain gluten.
- Champagne, Rosé wine, San Pellegrino, Iced Tea
- Herb Salad with Feta
- Mexican Chicken Lasagne served with chopped heirloom tomatoes with toasted pinenuts
- Fresh Italian bakery cookies and strawberries (Annie walked down into North Beach to pick them up at Victoria Pastry the morning of our lunch). Made with almond flour, they are gluten-free too.
This light salad makes a nice first course.
- 1/4 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1 cup firmly packed fresh curly-leaf parsley leaves
- 1/2 cup firmly packed fresh mint leaves
- 1 small head Boston lettuce torn into bite-size pieces
- salt and pepper to taste
- 1/3 cup crumbled feta cheese the block feta lasts longer
Whisk together oil and lemon juice in a bowl and season with salt and pepper. Add flat-leaf parsley, curly-leaf parsley, mint, and lettuce; toss to combine. Garnish with cheese.
This was adapted from an Epicurious recipe. Using the meat from a rotisserie chicken makes it easier. I make the Tomatillo Cilantro sauce in advance. You could also try using the one from Trader Joe's.
- 2 lbs. large tomatillos, husked, rinsed, halved
- 1 1/4 cups low-salt chicken broth
- 10 garlic cloves, peeled
- 2 cups sliced green onions
- 2 cups (packed) very coarsely chopped fresh cilantro
- 1 1 large serrano chile, sliced
- 12 5 inch corn tortillas toasted in a pan on the stove to crispen
- 1 purchased roasted chicken, meat torn into strips (about 4 cups)
- 1 lb. shredded whole-milk mozzarella cheese
- 1 cup sour cream or creme fraiche
Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in a large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend the mixture to a coarse puree. Season sauce to taste with salt and pepper. You can make this a day or two in advance.
Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. I used scissors to cut some in half for the sides. Top tortillas with half of the chicken strips and half of the mozzarella. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Dollop sour cream on top and smooth out partially. Pour 1 1/2 cups tomatillo sauce over, Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
For a vegetarian version, I have also made it without the chicken and added two to four cups of shredded cheddar.
Kim gave me this awesome book: Nathan Turner’s I Love California: Live, Eat, and Entertain the West Coast Way.
After reading the book and upon reflection, the little California Casual Girlfriends lunch we had was the same West Coast style Nathan Turner writes about…from the Napa wines, local salad greens and strawberries, and Mexican cuisine influence. It’s informal and relaxed.
Look at this amazing salad bar he made… makes me want to have another party.
Be sure to check out our home at
and Rough Luxe
and leave them a message!
Love and thanks,
PS. Kim from Northern California Style just did a post about our lunch if you are not getting overloaded with this! Kim has some “behind the scene/not perfect” photos 🙂 for a realistic view.