Coming at you with another (even more delicious!) vegetarian line-up this week that’s as versatile as the day is long. Served separately or together, you can use these recipes for a weeknight dinner, weekend lunch, or appetizer for your next potluck gathering. I’ve always been a fan of simple recipes using dynamite ingredients; farmer’s market veggies, a fresh baguette, some good olive oil, a sprinkling of salt and pepper, and you can make some magic happen.
I know turmeric can be a bit of an acquired taste, but one that I’d say is worth getting used to. Aside from the beautiful golden hue it adds to any dish, it’s also chock-full of health benefits. It’s a natural anti-inflammatory, powerful antioxidant and has also been shown to help reduce the severity of common colds and flu. I brewed quite a few cups of this Turmeric Tea when I was feeling under the weather a few months back and it really worked wonders. Try it out — let me know what you think!
Radish and Burrata Starter
You will need:
1 small bunch Easter Egg radishes
8 oz. burrata cheese
2 Tablespoons olive oil, plus more for drizzling
Juice of half a lemon
Zest of half a lemon
1 small bunch chives, chopped
Wash and thinly slice radishes using a mandolin. Toss with olive oil, salt, pepper, and lemon juice. Set aside. Tear burrata and arrange in a thin layer on a plate. Spread marinated radishes over and around the cheese and top with the leftover marinade. Finish with an additional drizzle of olive oil and a sprinkling of lemon zest and chives. Serves two to four.
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1. Aaron Embry | Raven’s Song
2. Rufus Wainwright | Greek Song
3. Midlake | Young Bride
4. LCD Soundsystem | Home
5. French Kicks | So Said What
6. Bibio | Lovers’ Carvings
7. Atlas Sound | Walkabout
8. Star Slinger | Mornin’
9. Chet Faker | No Diggity
10. First Aid Kit | Cedar Lane
11. Sharon Van Etten | Every Time The Sun Comes Up
♫ LISTEN: Spotify
It’s been a while! Here are a few favorite tunes I’ve had on rotation this summer (namely Aaron Embry — so delightful!). What are you listening to these days? Hope you enjoy!
1. This still life by Thomas Meyer.
2. This single level, light-filled Victorian home in the heart of Prahran in Melbourne, designed by Studio Four.
3. Taking the low pony to a new level with this elegant twist-knot.
4. This indigo-hued oil painting by Koen Lybaert.
5. The branding for Sixten & Frans by Filip Nordin.
6. This geometric stitched bed cover handmade by Aboubakar Fofana (a pretty penny, but so stunning).
7. A day in the life of one of my design heroes, Lotta Nieminen.
8. The most beautiful shower niche I ever did see.
9. I’ve come to love curry just in this past year and now I can’t get enough of it. This Creamy Curried Broccoli Soup may just be next up on my cooking agenda.
Have a wonderful weekend, friends!
Wednesday, August 6, 2014
Muted neutrals, subtle textures, turtlneck dresses (!) and pops of salmon; loving everything about Kieley Kimmel‘s A/W collection. This gal has the most impeccable eye for color and pattern — beauty in the little details.
With all the fresh produce summer has to offer (and the endless evening light), its made cooking weeknight dinners easier than ever. If you’re looking for a perfectly simple summer supper for two this week, look no further. Hearty enough to satisfy vegetarian and non-vegetarian bellies alike, both dishes also make for great leftovers to take to work the next day. So hit your next farmer’s market and try ‘em out! I promise they won’t disappoint.
Kale Pesto, Oven Roasted Tomatoes and Zucchini “Pasta”
You will need:
1 basket mini-heirloom tomatoes
2 tbsp olive oil
2 tsp maple syrup
Pinch of salt and black pepper
2 handfuls Tuscan kale, chopped, ribs removed
2 handfuls basil, chopped
1/2 cup toasted pumpkin seeds
Juice of 1/2 a lemon
4 tbsp olive oil
Salt and pepper to taste
1 large zucchini
Basil leaves for garnish
1. Half tomatoes and toss with olive oil, maple syrup, salt and pepper. Arrange on baking sheet, cut sides up, and roast at 350° for 20 to 30 minutes, until shriveled and bubbling. Remove from over and set aside.
2. Add kale, basil, pumpkin seeds, lemon juice, olive oil, salt and pepper to food processor or blender and blend til smooth, adding more olive oil if needed.
3. Wash and peel zucchini, then slice lengthwise, removing stem and bottom 1/2 inch. Slice each zucchini half, starting with the flat side first, using a mandolin, a vegetable peeler, or spiral slicer. Toss zucchini noodles with 3/4 of the blended pesto, then add oven roasted tomatoes and pan juices. Toss lightly and sprinkle with remaining basil leaves.
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I teamed up with DAAME this week for the launch of their new bag, The Amelia, and am pleased to be featured on their site today as part of their Bag Snoop column.
The Amelia just launched this Monday and my favorite part about it may be its backstory. Inspired by Amelia Earhart (the fearless aviation pioneer with a thirst for adventure), it’s the perfect daily travel companion that can be worn three ways: crossbody, fanny pack or wristlet. Thumbs up for versatility.
I’ve got a few more destinations on my list before summer comes to an end and am excited to have a less cumbersome accessory to tote around my necessities in.
You can go vote on the Amelia 2.0 in the DAAME Design Lab to receive $10 toward your next purchase on the site. The brand also gives 5% of all profits to their partners who are dedicated to providing long-term services and education for girls in impoverished circumstances. Always wonderful to see women spearhead inspiring brands with the mission of supporting other women. A big thank you to DAAME for having me on board today!
Last weekend, a few friends and I went on a peach picking adventure up in Littlerock, CA (didn’t even realize we had a Littlerock in California!) and spent the morning under the sweltering sun, picking from rows and rows of trees at Yingst Ranch and filling up three buckets of ripe, delicious peaches to take home. We made the trek back to LA, peaches in tow, picked up some vanilla bourbon ice cream, and got to cooking. This recipe proved to be incredibly easy and insanely delicious (I’ve made two crumbles from my bounty already) and perfect to bring along to a summer BBQ.
If you’ve got the time, I’d highly recommend the peach picking experience (so fun to adventure out!), but otherwise your local farmer’s market will do. Nothing like a good stone fruit dessert in the middle of summer… especially with a few dollops of ice cream on top.
Maple Bourbon Peach Crumble
Makes one 8″x8″ or equivalent sized crisp
6 cups sliced peaches (about 2 pounds)
Zest of 1 lemon
2 tablespoons arrowroot starch or cornstarch
2 to 3 tablespoons maple syrup (depending on sweetness of peaches)
2 tablespoons bourbon
1/4 teaspoon kosher salt
1/2 cup pecan meal/flour
1/2 cup oat flour
1/2 cup rolled oats
1/3 cup pecans, chopped
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2 tablespoons maple syrup
4 tablespoons butter, softened
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1. The new volume of Spaces from Frankie Magazine.
2. The most beautiful watercolor I ever did see, by Ann Wåhlström.
3. The Aureola tea set designed by Luca Nichetto and Lera Moiseeva for Mjölk.
4. Dreamimg of another summer escape immediately if not sooner; somewhere just like this will do.
5. The simple summer looks from Babe New York‘s SS 14 collection.
6. The millwork in this home designed by Clare Cousins Architects.
7. The packaging for Summerbird Organic Chocolate by Copenhagen based design studio, Homework.
8. A delightfully simple recipe for fig zucchini pastas with hemp seed crumble.
9. This photo by Daniel Riera for The Gentlewoman.
Happy 4th of July to everyone here in the States! Summer is in full swing around here, and I hope you’ll be outside somewhere sunny this weekend to enjoy it. ‘Til soon!