I spent this weekend in the seaside town of Cambria. While I love the city life, after the last few weeks of hustle and bustle, I was looking forward to some much-needed R&R and mother-daughter bonding. With the exception of waking up at 6 AM on a Saturday, the weekend was perfect. The combination of weather, sights, food and company proved the best way to press the “reset” button.
Main Street was exactly what one would expect of a small coastal town: full of picturesque shops and quaint restaurants, and walkable from one end to the other in less than 30 minutes. That said, my favorite part of the trip was the coastal views. It’s nothing like the Los Angeles beaches, with so much more crevices, greenery, rocks and teal waters.
My mom and I had planned to bring a lunch picnic for our first meal in Cambria. So, I thought, what better time to whip up a new picnic-inspired recipe? Lately, I’ve been intrigued by some beautiful grape recipes, so I decided to test out one of my own. I hope you enjoy!
1 Bunch of Grapes, rinsed
Salt & Pepper
Preheat oven to 350 degrees. Remove your rinsed grapes from the stem and place on a baking sheet with high sides. Drizzle with rosemary, olive oil, honey and a dash of salt and pepper. Cook for 15-20 minutes or until grapes are slightly soft. Serve with cheese and crackers. (I served on a gluten-free seed cracker topped with fresh goat cheese and honey-roasted grapes).