Archive for the ‘FOOD’ Category



loaded oven fries | designlovefest

i love french fries. i  eat them often and am picky when it comes to the quality: crispy but not crunchy, not too thin or thick, and always served with something to dip them in. i never make them at home because i don’t like the way oven fries turn out, they are often soggy and not cooked properly through the center. but, i’m here to give you two life changing oven fry techniques – 1. cut them and then soak them in water for at least an hour. then rinse and let them dry completely. 2. don’t over oil them before baking. the extra oil keeps them from crisping up. do those two things and you’ll have perfect fries (but still not as good as mcdonalds fries)- joanie

loaded oven fries | designlovefest
loaded oven fries | designlovefest

what you’ll need:
• 4 large russet potatoes
• 1 bunch fresh parsley
• few springs of oregano
• 3 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried parsley flakes
• 3 garlic cloves minced
• 1 cup shredded parmesan cheese
• 2 limes sliced into wedges

loaded oven fries | designlovefest

• preheat oven to 350. wash and thinly slice 4 large russet potatoes. In a large bowl, mix the potatoes with olive oil (add more oil as needed), garlic powder, onion powder, dried parsley flakes and minced garlic. we recommend not adding salt to the seasoning as the parmesan and spicy garlic drizzle will have plenty.

loaded oven fries | designlovefest
loaded oven fries | designlovefest

• place parchment paper over a baking sheet and lay the seasoned fries in a single layer (do not overlap). bake for 35 -40 minutes or until golden brown.

loaded oven fries | designlovefest
loaded oven fries | designlovefest
loaded oven fries | designlovefest

spicy garlic drizzle:
1/2 cup vegan mayo ( greek yogurt works great too!)
1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley flakes 
1 tablespoon sriracha sauce
• half a lime squeezed
• salt and pepper to taste

loaded oven fries | designlovefest
loaded oven fries | designlovefest
loaded oven fries | designlovefest

• for the spicy garlic drizzle, in a medium bowl, mix the vegan mayo, garlic powder, onion powder, dried parsley flakes, Sriracha sauce, half a lime squeezed and salt and pepper to taste. put into a squeeze bottle and set aside in the fridge until ready to use.

loaded oven fries | designlovefest

• place fries on a serving platter and garnish with chopped parsley, shredded parmesan cheese and a drizzle of the spicy garlic drizzle. we served ours with lime wedges. enjoy!

styling by: joanie cusack and ivan solis
photos by: 





as an adult i get invited to a lot of parties and events that ask for you to bring something to pass, or pot luck style meals. i’m often the one bringing items from the whole foods prepared bar due to lack of time but i’m here today to show you an easy dessert hack. recently came out with a line of packaged mixes called that offers the convenience of a boxed mix but without any artificial colors, hydrogenated oils, preservatives and as a bonus – they are non-GMO (which is verrry hard to find with packaged food!). -joanie


we tested out the which were delicious and served them with fresh berries, mint and a drizzle of white chocolate to make them worthy of your next dinner party.

what you’ll need:
• 1 box essential goodness vanilla bean cheesecake
• 4 tablespoons butter
• 8 ounces cream cheese
• 1 bag white chocolate chips
• fresh mint
• 2 cups strawberries and 1 cup raspberries

to assemble:
• follow the direction on the box to make the bars and put them in the refrigerator for at least three hours.


• next, thinly slice 1 cup of your strawberries and arrange on top of your bars into desired pattern.


• chop remaining strawberries and raspberries and place in a bowl (this is optional but we used it as a garnish once the bars were cut).  


• to melt the chocolate either use a double boiler or pour a small amount of water in the bottom of a sauce pan on medium heat and put a smaller glass bowl on top with the chocolate in it. add the white chocolate chips and stir constantly until melted. spoon into a quart size zip-lock bag. cut one corner of the bag off and drizzle across your bars.


ta-da! looks beautiful and couldn’t be easier!

p.s. all the mixes are under $5 and you can purchase them in-stores or online, !


styling by: joanie cusack and ivan solis
photos by: 

(this post was created in partnership with a company we support). 



pork rice bowls |designlovefest

there is a restaurant by my house called and they serve a really simple minced pork bowl that is full of flavor and the perfect simple dinner. i knew i wanted to re-create it for you all with a few additional items and it turned out perfectly. the tang of lime juice with the saltiness of the meat and the crunch of the cabbage is spot on. and who doesn’t love a runny egg?! enjoy! – joanie 

pork rice bowls |designlovefest
pork rice bowls |designlovefest

makes 4 servings 

what you’ll need:
• 1 pound ground pork
• 1 shallot
• 1 tablespoon rice vinegar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon fish sauce
• 4 eggs hardboiled to your liking
• green onions diced
• 2 limes
• pickled purple cabbage
• 1 english cucumber
• 4 baby bok choy
• 3/4 cup canned coconut milk
• 2 cups white rice
• 2 cups vegetable stock
• olive oil
• 2 cups roasted cashews

pork rice bowls |designlovefest
pork rice bowls |designlovefest

in a medium pot heat 2 tablespoons of olive oil on medium to low heat. thinly chop 1 shallot and cook until lightly browned. stirring constantly as to not burn. add 2 cups white rice with 3/4 cup canned coconut milk, 2 cups vegetable stock, and one cup water. salt and pepper to taste and cover and allow to cook for about 25 minutes on low heat or until rice is tender and fluffy.

pork rice bowls |designlovefest
pork rice bowls |designlovefest
pork rice bowls |designlovefest

in a large skillet heat 2 tablespoons of olive oil on medium heat. Add the ground pork and begin to break it apart so that it cook evenly and the pink begins to brown. add the rice vinegar, low sodium soy sauce, and fish sauce, salt and pepper to taste. Reduce the heat to low and let the pork cook in its own juices for about 40 minutes, stirring occasionally. you may also cook for longer periods of time if you like the pork to be crispier.

pork rice bowls |designlovefest
pork rice bowls |designlovefest

in a separate pot, quickly blanch the baby bok choy in boiling water.

dice a few sprigs of green onions and quarter the limes into wedges. thinly slice the english cucumber.

to assemble scoop a layer of rice in the bottom of your bowl, then add the ground pork. serve with the baby bok choy, pickled purple cabbage, roasted cashews, sliced cucumbers, and green onions. top with the hardboiled eggs and serve with a lime wedge.

pork rice bowls |designlovefest

styling by: joanie cusack and ivan solis
photos by: 

more food posts HERE!



ceviche | designlovefest

we’re constantly working on creating food and recipes for you that are equally beautiful and practical. it’s really important to me that we bring you recipes that will actual work when you test them and that won’t let you down in how they taste because that’s what really matters. we also really focus on meals and foods that are approachable for an everyday cook and that don’t require a lot of time or bizarre ingredients. it isn’t always easy to find that combo but it’s always the goal! this ceviche recipe is just that, beautiful, practical, approachable and delicious! obviously, the fresh fish aspect of it is the most important. the citrus actually cooks the fish when you add it so you don’t need to worry about bacteria but you do need to worry about freshness. you don’t want even the remote taste of fishiness or it will ruin it. we recommend telling the person at your market what you’re using the fish for and what came in most recently. and the homemade chip aspect, don’t even get me started, i never want to buy corn chips again! – joanie

ceviche | designlovefest

makes 4 servings

what you’ll need:
• half a pound of white fish (we used tilapia, wild caught is preferable)
• 2 lemons squeezed
• 1 bunch cilantro chopped
• 1 large grapefruit peeled and hulled
• 1 jalapeño
• 2 persian cucumbers chopped
• quarter red onion diced
• 1-2 avocados diced
• 6-8 tortillas
• 1 tablespoon paprika
• sea salt
• grapeseed oil

ceviche | designlovefest

ceviche: chop the tilapia into small cubes and mix with two squeezed lemons in a ceramic bowl or glass bowl. Add salt to taste. Mix in the cilantro, grapefruit, Persian cucumbers, red onion, avocados and jalapeño. We de-stemmed our jalapeño and left a few seeds to add a little kick to our ceviche. Set aside in the refrigerator and let it sit in its juices for at least an hour ( this process will cook the fish from the salt and acidity in the lemons).

ceviche | designlovefest
ceviche | designlovefest

paprika chips: put 6-8 tortillas in a stack and cut into quarters. On a cast iron skillet heat 4 tablespoons of grapeseed oil on medium to high heat. Reduce heat if oil begins to smoke. Fry the tortilla quarters for about a minute on each side or until crispy and golden brown. Set aside on paper towels and gently tap any excess oil. Repeat the process until all chips have been fried.

Using a pestle and mortar grind the paprika and sea salt into a fine powder. Garnish the chips with the paprika salt.

ceviche | designlovefest
ceviche | designlovefest
ceviche | designlovefest
ceviche | designlovefest

Serve with your favorite hot sauce and enjoy!





tropical popsicles | designlovefest

i’d never made popsicles before but now that we tried this recipe i’m hooked! they seriously couldn’t be easier. you basically just shove everything into the molds and freeze. we made ours with vanilla yogurt and they turned out perfectly sweet but you could also swap in plain greek yogurt if you’re watching your sugar intake. we purchased the granola at Sprouts but, if you have the time i’d make your own. this is by far my , six ingredients, naturally sweetened and tastes like dessert. – joanie
p.s we used! 

tropical popsicles | designlovefest
tropical popsicles | designlovefest

what you’ll need:
makes 6 popsicles 
• 2 cups vanilla yogurt
• 3 kiwis sliced
• 6-8 strawberries hulled and sliced
• 1 cup pre-made granola
• 2-3 tablespoons honey

tropical popsicles | designlovefest

• wash and slice your fruit. next spoon a layer of yogurt into your molds, about 3 tablespoon worth. add the fruit, pushing it into the yogurt so that it’s covered. add more yogurt as needed until it’s almost full.

tropical popsicles | designlovefest
tropical popsicles | designlovefest

• in a small bowl, mix the granola with the honey until evenly covered or until the granola sticks together and can be molded. we used a granola mix that contained roasted almonds and coconut flakes. most health food stores will carry a variety of granola mixes in the bulk section.

• add the granola as the final layer into the popsicle molds and insert the popsicle sticks. Freeze for at least 6 hours or overnight for a sturdier popsicle.

tropical popsicles | designlovefest
tropical popsicles | designlovefest

styling by: joanie cusack and ivan solis
photos by: Shatalova
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