Archive for the ‘FOOD’ Category

07.26.18

GRAZING BOARDS WITH BLUE DIAMOND ALMONDS

grazing boards with blue diamonds | designlovefest

back with our second post with and their new ! this time, it’s all about entertaining at home, which is something i really enjoy. whether it be hosting a sunday dinner at my house, an impromptu gathering on my patio or girl’s night to catch up on reality tv, i love having people over to share food and hang out in my kitchen. once justin moved in, entertaining became way more fun because we shop and prep all the food together and i find it to be a really relaxing way to spend the weekend. it’s always more fun to create something beautiful and delicious when you have people to enjoy it with!

grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest

i like to remind myself that entertaining doesn’t need to be stressful. one way to cut down stress is to create grazing boards, which offers something for everyone and can be prepared before your guests arrive. we brought in the experts, sorella collective, to help us craft these ones and to share a few of their tips on how you can create one at home. here are their tips:

• pick cheeses based on how they work together in flavor on the board. we usually go by what is soft/medium/hard to mild/unique/familiar. We always recommend splurging on at least one cheese as you truly see the difference in quality and taste!

• we recommend going to your local farmers market (if possible) for seasonal produce to pair with your cheeses and almonds. Right now we are in summer so the markets are bursting with stone-fruit, grapes, melons, figs, and summer berries. A cheese lovers dream team! the farmers markets make you think out of the box, and guide you try something new and different. there is truly nothing like getting your produce straight from a farm. the taste is unlike anything you’ll find in a market. and will bring your boards to the next level!

• when cutting your cheese for the board, aim for a mix of generous whole slices, slices that are cut in half so you can layer to create height and easily accessible pieces like squares of cheddar. the cheddar squares are the perfect size to grab and pair with an almond and are great for grazing, no cheese cutting required!

grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest

•  for the charcuterie, we recommend getting it freshly sliced at your local meat shop or market. make sure they are thinly sliced! our rule of thumb is two different medium- large circular pieces and a smaller one that can be laid down or easily scattered. try to find flavors like chili, fennel and garlic. the fennel sausage was perfect with the rosemary and sea salt almonds.

for the boards we used both the Crafted Gourmet Almonds  and the flavors. the simplicity of the pink salt variety was perfect to pair with the stronger cheese and also the sliced apples and the rosemary ones were great with the salami and the olives. they’d also be really good with some fig jam and crackers. the almonds are roasted so they have a delicate texture, that pairs well with a lot of things.

grazing boards with blue diamonds | designlovefest
grazing boards with blue diamonds | designlovefest

and for their final tip on assembling:

• when arranging your board, always lay the cheese and charcuterie down first. Its sets the foundation of the cheeseboard and starts the flow for the rest of the items. For texture, we make our crowd favorite “salami flowers and ribbons” that are tucked in between the alleys of the cheese. next, we cascade berries down the surface of cheese, or in any crevices for color. For holes this is where we put almonds, olives and any other items that tend to easily roll off the board. it is also a must to add something salty and crunchy, like the Crafted Gourmet Almonds. to finish off the board add the rest of the fruit and accoutrements. this is where you should be as creative as possible! We love to cut strawberries and blackberries in half, and of course adding a pop of color with edible flowers.

you really can make an entire meal out of these boards, put the more substantial board out first with the almonds, meats and cheeses and finish with the fruit board. we served ours with rosé but a glass of bubbly would also be great.

grazing boards with blue diamonds | designlovefest

this post was sponsored by

07.24.18

HEIRLOOM TOMATO TART

heirloom tomato tart | designlovefest

i’m not going to lie, using phyllo dough was a mistake. we made this on a super hot day and i had to brush olive oil on every sheet of it and layer it in the baking dish. if i was to make it again i would use puff pastry. the other important note is that you have to let the crust cool completely before adding the cheese mixture and you want the cheese mixture to be cold or it will all melt together and make it really difficult to cut. these are all things we learned the hard way so take our lessons and run with them! this is the perfect thing to make with all the gorgeous tomatoes that are at grocery stores and farmer’s market. summer tomatoes are the best! – joanie

heirloom tomato tart | designlovefest

what you’ll need: we adapted this recipe from an old issue of Gourmet Magazine 

• 1 package of phyllo dough or puff pastry (can be found in the frozen section of the grocery store)
• 4 -5  medium sized heirloom tomatoes sliced
• 1/2 cup ricotta cheese
• 8 ounces mascarpone cheese
• 1 zest of a lemon
• 1/2 cup grated parmesan cheese
• 1 1/2 tablespoons olive oil
• basil as garnish
• 2 teaspoons salt

heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest

• pre-heat oven to 350. bring the phyllo dough to room temperature before unwrapping. once warmed unroll and cover with a damp cloth or paper towel as to keep the thin sheets from drying out while working on them. with one sheet at a time, lightly brush olive oil or butter over the surface of the phyllo sheet. then add it to your baking dish. (we used a 10 inch pie dish but any oven safe dish will work as well!) repeat process for about 10 sheets depending on how thick you would like the crust. remove the excess crust by cutting with a knife or kitchen scissors. bake for 15 minutes on 350 degrees or until golden brown. remove from oven to cool completely.

heirloom tomato tart | designlovefest

• to make the filling mix the mascarpone, parmesan, ricotta and lemon zest in a bowl, and the olive oil and salt. place in the fridge at least 30 minutes to firm up the cheese filling.

heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest

• to assemble add the cheese filling to the completely cooled crust and spread evenly. layer the sliced tomatoes and garnish with fresh basil, you may add additional salt and pepper to taste.

heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest

07.17.18

ROASTED POTATO AND RADISH SALAD

roasted potato and radish salad | designlovefest

i’ve been on a big potato kick lately, roasting them, boiling, baking, eating them plain with butter, with eggs, making them into a salad. the options are endless! ivan and i wanted to call this a summer salad but we decided it required to much use of the oven for that name, so we’ll just call it a delicious salad that’s packed full of fresh herbs! – joanie

roasted potato and radish salad | designlovefest

what you’ll need:

• 1 pound of small or fingerling potatoes
• 8-10 red radishes
• 1 cup chopped flat leaf parsley
• 3 green onions diced
• 8 oz burrata cheese
• 2 cups spring peas
• 1  large shallot thinly sliced
• 1 cup mint chopped

dressing:
• 2 tablespoons butter
• 2 garlic cloves finely diced
• 3-4 thyme sprigs
• 1 1/2 teaspoons dijon mustard
• zest of 1 lemon
• 1 lemon juiced
• salt to taste

roasted potato and radish salad | designlovefest
roasted potato and radish salad | designlovefest

• pre-heat oven to 425 degrees. wash and slice the larger radishes in half. pat dry and lay on a baking sheet. drizzle with olive oil and a pinch of salt, we also added a few springs of thyme. bake for 20 minutes, remove from the oven and set aside.

• fill a large pot with water, add salt and bring to a boil. add the potatoes and cook until tender, about 15 minutes. once cooked drain water and set the potatoes in a large bowl to cool.

• in a frying pan melt the butter on medium heat. add the thyme, garlic, mustard, lemon juice and zest. stir for about 4-5 minutes until all the flavors have incorporated. set the dressing aside.

roasted potato and radish salad | designlovefest
roasted potato and radish salad | designlovefest
roasted potato and radish salad | designlovefest

• using the same pan as the dressing, fill with about 1 inch of oil (we used avocado oil for its mild flavor and high smoking point) heat on medium heat and add the thinly sliced shallots. cook for about 1-2 minutes or until golden brown. remove from oil and place on a paper towel.

roasted potato and radish salad | designlovefest
roasted potato and radish salad | designlovefest

• to assemble the salad, add the radishes to the same bowl of potatoes, then the parsley, mint, green onions, fried shallots, spring peas. break apart the burrata into smaller chunks and spread evenly throughout the salad. drizzle the dressing on top and toss! finish with more salt and pepper and serve slightly warm, you won’t regret it!

roasted potato and radish salad | designlovefest

images by: ivan solis
styling by: joanie + ivan 

 

 

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07.09.18

MORINGSTAR FARMS OUTDOOR DINING!

outdoor dining with MorningStar Farms | designlovefest

i’m really excited about this post! before every shoot i have a vision in my head of how i want it all to come together and my goal is to always match the vision with the final images but this shoot exceeded my vision. it was the perfect light, all the decor came together perfectly in a relaxed way. this is our second post in a series of three for . it was really fun to hear all your feedback on our first post, lots of people are excited about us featuring more veggie/vegan friendly foods and we’re excited too! this time it’s all about their  ® Spicy Black Bean Burger, which has been a fave of mine for years.

outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
 outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest

the whole inspiration of this series is to encourage everyone (meat eaters included!) to make room on your grill this summer for vegetarian and vegan foods. and that it’s a category of cuisine that doesn’t need to be exclusive, you can grill it and serve it right along side a piece of meat. we’re hoping that these images make you want to bust out your grill (or head to your local park) and enjoy a meal outside!

outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest

we threw in a ton of colorful elements into this outdoor dinner, gingham napkins, bright florals, mismatched table linens, etc. i like to mix and match different prints and colors that are all in the same family but that make it feel a little more rustic and natural. there is a time and a place for perfect dinner parties but outdoor BBQs are a great time to keep it low key and uncomplicated with food and decor.

outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest

for drinks we served lemonade with mint and lemonade ice cubes which keep your drink cold but don’t dilute it as it melts and iced coffee with coffee ice cubes (which are so easy and always a hit with guests!)

outdoor dining with MorningStar Farms | designlovefest

one of the keys to keeping hosting from becoming overwhelming is to keep the food on the simple side, you don’t need tons of different options, just a solid main course with some sides and a simple dessert. for the burgers, we decided to mix it up and serve them with lettuce wraps instead of buns. we offered toppings like crumbled feta cheese, regular and beet hummus and cucumber salad (recipe below!). the feta paired with the ® Spicy Black Bean Burger was a solid match!

outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
 
outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest

for sides, we did individual foil packs on the grill with potatoes and radish. to make these, you simply cut the potatoes into wedges and slice the radishes in half, drizzle with olive oil, salt and Herb De Provence and place inside foil squares. wrap the sides up and place on the grill. these will take longer than the burgers to cook through so put them on first!

outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest
outdoor dining with MorningStar Farms | designlovefest

the cucumber salad is two cucumbers diced, half a red onion, 2 tablespoons olive oil, 1 teaspoon salt and 1 tablespoon red wine vinegar, all mixed together! you can eat it on it’s own or top on the burger, it’s delicious both ways!

and our simple dessert was just sliced strawberries, tossed with raspberries, fresh mint and topped with whip cream, yum!

outdoor dining with MorningStar Farms | designlovefest

throw a blanket over a picnic table or create a place to eat on the ground by spreading pillows and blankets out on the floor. entertaining doesn’t have to be complicated! focus on creating a relaxed environment and everyone will have a good time!

cheers to eating outdoors more this summer! xx bri

photos by: 
styling by: bri emery and joanie cusack
this post was made in partnership with 

07.03.18

STEAMED HALIBUT WITH MANGO SALSA

steamed halibut | designlovefest

bri and i went to a work dinner a couple of weeks ago and they served some steamed halibut in banana leaves. it was delicious and bri said we had to try to make it for ourselves and i’m so glad we did! it was fun to experiment with a new way of cooking fish and it turned out great. there is no oil in this recipe and the fish is tender, flaky and flavorful. i thought it would be intimidating to make but it was surprisingly easy. we got our at world market and it worked perfectly. the halibut we purchased at Whole Foods.  – joanie

steamed halibut | designlovefest

what you’ll need:
makes 3-4 servings

Halibut :
• 3 halibut filets
• banana leaves (found in asian or hispanic markets)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground ginger
• 1/4 cumin
• 1/4 nutmeg
• 1/4 cayenne
• 1 teaspoon salt
• 1 large lemon sliced

mango relish:
• 1 mango cubbed
• 1 cup cilantro chopped
• 1 lime
• 1/4 red onion finely diced
• salt

also, we made this to serve along side and followed the recipe exactly.

steamed halibut | designlovefest
steamed halibut | designlovefest
steamed halibut | designlovefest

• start by gently rinsing the banana leaves, pat dry. cut into squares large enough to wrap the halibut. set aside.

• combined the smoked paprika, ground ginger, cumin, nutmeg and cayenne, mix well. dust each halibut filet with the rub.

• to assemble lay a banana leaf flat in front of you, place two lemon slices in the center and put the halibut on top, sprinkle with salt. wrap the banana leaf as pictured below by folding one side at a time.

steamed halibut | designlovefest
steamed halibut | designlovefest

• in a stock pot fill a quarter of the pot with water and bring to a boil. cover with a bamboo steamer and place the wrapped fish inside, we did one piece at a time. cover and steamed for 8-10 minutes or until fully cooked and the flesh is white.

steamed halibut | designlovefest
steamed halibut | designlovefest

• while the fish is cooking, make the relish by finely dice the onion and cilantro and mango. mix with the juice of a lime and season with a bit salt of taste.

serve over the sticky rice and top with the mango salsa and a wedge of lime!

steamed halibut | designlovefest
steamed halibut | designlovefest

images by:  

alfaakb.com

https://yarema.ua

tamada.ua/vedushhij/vedushhij-na-den-rozhdenija/
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