Category Archives: RECIPES

Simple Pleasures: Caprese Salad

July 26, 2011

Filed Under : EAT - RECIPES

caprese salad

Sometimes I love elaborate dishes filled with complex and layered flavors, like braised chickpeas in a tomato broth or pomegranate-glazed chicken.  Other times, all I crave is the simple but perfect combination of a caprese salad.

Ripe tomatoes, fresh mozzarella cheese, torn basil leaves, balsamic vinegar and olive oil, salt and pepper.

Such simple ingredients that go so well together.  Sometimes you just don’t want to mess up that combination by adding more layers or switching things up, it’s just not worth it.  They work too well together to keep them apart.  They belong together.  So go make yourself a caprese salad and enjoy every bite of it’s perfection.

Watermelon Mint Lemonade

July 5, 2011

Filed Under : EAT - RECIPES

watermelon mint lemonade

I hope everyone had a super great 4th of July!!  I started my 4th off by the pool (laying out, eating turkey hot dogs, getting splashed by my pup) and ended it at the LA Galaxy game (again).  Even though the game wasn’t that exciting (score of 0 to 0), there were lots of nachos, beer, and fireworks and you pretty much can’t go wrong with that combination.

So I’ve mentioned my watermelon mint lemonade both here and here, and now I want to share the recipe!

Watermelon Mint Lemonade:

  • 2 cups pureed watermelon*
  • 1 cup lemon juice
  • 1 to 1.5 cups simple syrup
  • 4 cups water
  • 1 additional lemon to slice into the pitcher
  • a couple handfuls of torn mint leaves
  • a couple handfuls of ice

Basically, you add all of the ingredients to a pitcher, stir it up, and serve.  But here is a more in-depth, step-by-step process:

watermelon mint lemonade

Start by juicing 7-10 lemons.  I highly recommend using a juicer but if you don’t have one, squeezing them by hand will do just fine.

watermelon mint lemonade

Cut up about 1/4 to 1/2 of a large watermelon (depending on the size) and puree it in a blender.  Pour about 2 cups of pureed watermelon (you can pour through a strainer if you want, I usually don’t) into a pitcher.

watermelon mint lemonade

Then add about 1 cup of the lemon juice and 1 to 1.5 cups of simple syrup.  You can make your own simple syrup by adding equal parts water and sugar to a pot and simmering it on the stove until the sugar is dissolved.  Once the liquid is cooled, you have a lovely simple syrup that can be used in just about anything, from lemonades to ice teas to popsicles.

watermelon mint lemonade

Then add about 4 cups of water and a couple handfuls of torn mint leaves.  At this point, I do A LOT of taste testing.  If it’s too sour, I add more simple syrup.  If it’s too bland, I add a bit more lemon juice.  If you can’t taste enough of the watermelon, add some more pureed watermelon.  Once it tastes good, add a few lemon slices so people know it’s lemonade and a couple handfuls of ice cubes to keep it cold.  And then, you have yourself the most perfect summery drink.

watermelon mint lemonade

Enjoy with a pretty straw and lots of sunshine, preferably outdoors with lots of family and friends!

*by the way, you can swap out the watermelon for just about ANY fruit…sigh, I love fruity lemonade.

Planning a Perfect Summer Fete

July 1, 2011

Filed Under : DIY - EAT - INTERIORS - RECIPES - STYLE

Whether you’re planning a red-white-and-blue Independence Day bash or a small barbecue with loved ones, everyone loves a good outdoor party during the summertime.  I’m in the process of planning a dinner party this weekend for family (part 4th of July, part birthday party) and thought I would share some of my ideas for concocting a fun and easy summer gathering:

target string lights

I found these festive string lights on sale at Target.  Not only are they gorgeous to look at, but they add a bit of texture to your decor.  I plan on stringing mine above an outdoor table and lighting them up as soon as the sun goes down.

watermelon lemonade

Nothing is better than a few homemade elements at a summer fete.  It can be as simple as muddling fresh fruit into a carafe of sparkling water to concocting a peach sangria with lemon and orange slices.  If you’re doing nonalcoholic, opt for a fresh-squeezed lemonade mixed with different fruits.  Try it with a combination of watermelon and mint (recipe to come soon!).  If you’re doing alcoholic, definitely make a big bowl of sangria or mix it up with a spicy-flavored margarita, like this cucumber-jalapeno version.

h&m skirt

I just bough this H&M skirt a few days ago and can’t wait to wear it to my soiree.  It’s bright, flowy, and loose; the perfect combo for a hot summer evening!  If you’re hosting a party, always wear something comfortable (no ass-bearing mini skirts and 7-inch heels puuhhhleaseee) because you know you’ll be running around a lot.  Keep it simple and add elements of pizazz to your outfit through color instead.

fruit crisp

Fruit crisps can bake in the oven for up to an hour.  Keep that in mind when you’re hosting a party!  The best thing to do is assemble your fruit crisps earlier in the day and store them in the fridge.  Make sure you store your topping separate from the fruit.  About an hour before you want to serve your crisps, sneak away and put them in the oven.  As they bake, your guests will start to smell the cinnamon-y goodness!

As a general rule, the “crisp” part of the fruit crisp is made up of flour, oats, sugar, butter, a little bit of salt, and cinnamon (some recipes, of course, may be different).  Once you have that down, you can pair it with any combination of fruit!  Here are some of my favorite fruit combos to make into crisps:

  • strawberry & rhubarb
  • blueberry & nectarine
  • apple & pear
  • blackberry & raspberry

Ok now go have yourself a fun, festive, and homemade summer fete! I know I’m super excited for mine!!  Have a great weekend lovelies! xo

Summer Sides

June 14, 2011

Filed Under : EAT - RECIPES

side dishes

I’ve been getting into major side dish ruts lately, have you?  No?  So it’s just me?  I usually focus too much attention on the main course and the sides get totally neglected.  Poor things!

I’ve decided to spice things up a bit and really focus on incorporating new side dishes into my life, using simple recipes and seasonal produce.  So far, I’ve been giddy with excitement over the results.  Here are 2 examples that I’ve been loving recently:

Tomato, Corn, and Avocado Salad: Combine halved cherry tomatoes, corn (fresh or canned), diced avocado, the juice of a lime, a swirl of extra virgin olive oil, salt, and freshly cracked pepper.  Toss it all together and you have yourself one delicious little concoction.

Fingerling Potatoes and Cherry Tomatoes: Saute halved or quartered fingerling potatoes in a tablespoon of extra virgin olive oil on medium-high heat.  Season with salt and pepper.  Stir every so often until the potatoes are cooked through and the cut side is nicely browned.  Add halved cherry tomatoes and allow them to cook for 2-3 mins.  Sprinkle in dried basil and thyme (or use fresh if you have it).  Add in a tablespoon of balsamic vinegar and a tablespoon of white wine vinegar.  Let it cook for a few more minutes and you’re set!  The result is super savory with a little punch from the vinegars.

Quinoa Patties

June 4, 2011

Filed Under : EAT - RECIPES

quinoa patties

I love the fact that quinoa is so versatile.  It works equally as well mixed with seasonal veggies and a simple vinaigrette as it does mashed into a patty.  And boy do I love things that are mashed into patties, don’t you?

Anyway, I found a recipe (online here) for quinoa patties in Heidi Swanson’s Super Natural Every Day cookbook (I could go on a 2-hour tangent gushing about how much I LOVE Heidi Swanson, her blog, and her amazing cookbooks but I’ll save it for another time),  and they turned out perfectly delicious; crispy on the outside and full of flavor on the inside (i.e. chives, yellow onion, salty parmesan cheese, yum yum yum, nom nom nom).

We paired the quinoa patties with tofu, spinach, roasted potatoes, and lots o’ red wine.  Next time (i.e. tomorrow since we have leftover patties galore), I’ll keep it simple and eat it with sliced avocado and tomatoes on a toasted bun (with a side of Dos Equis).

quinoa patties