In the Kitchen with Le Petite Chef:
Shaved Fennel, Apple, & Crispy Quinoa Salad

Kelly
December 04

I love seasonal, healthy, salads (especially during the heavy-eating holiday season…) and this recipe by Le Petite Chef is certainly that. Make it:

For the Salad:

1/2 cup uncooked quinoa

1 cup chicken broth (low sodium is fine if preferred)

1 small fennel bulb, trimmed

1 honeycrisp apple

2 tbsp pomegranate seeds

2 cups mixed greens, rinsed and dried

1 tbsp olive oil

1/4 tsp salt

For the Dressing:

3 tbsp Greek yogurt

1 tbsp Dijon mustard

2 tsp honey

1/4 cup olive oil

Juice of 1/2 a lemon

Salt and freshly ground pepper

Instructions

1. To cook the quinoa, add the broth to a pot and bring to a boil. Stir in the quinoa, cover and reduce heat to medium low. Simmer until all of the broth has been absorbed, approximately 15 minutes. Remove from heat and let cool.

2. While the quinoa is cooking, prepare the rest of the salad. Place the greens on a platter. Using the mandoline, thinly slice the fennel bulb and apple. Drizzle a little lemon juice on top of the apple slices to prevent browning. Scatter the fennel, apple and pomegranate seeds over the greens.

3. To make the dressing whisk together the greek yogurt, Dijon mustard and honey. Transfer the yogurt mixture into a jar and add olive oil, lemon juice, and 1/4 teaspoon of salt and pepper to taste.  Seal jar and shake vigorously to combine ingredients.

5. Add 1 tablespoon olive oil to a medium sauté pan. Set over medium-high heat. Once the oil has heated, add the quinoa to the pan and spread out across the surface. Refrain from stirring as this will allow the quinoa to crisp up.  After 2-3 minutes, give the quinoa a stir and cook for another 4-5 minutes. Season with 1/4 teaspoon of salt. Remove from heat.

6. Using a spoon, sprinkle the quinoa over the salad.  Drizzle dressing on top and serve.

Photography: Lane Dittoe

Food: Le Petite Chef

Styling: Kelly Oshiro of SB Chic

Location: Apple Lane Farms


Quick Eats: Armenian Cucumber and 3 Carrot Salad

Kelly
August 14

It’s that time of year when the Farmer’s Market is going off and Persian cucumbers are readily available, not to mention amazing carrots grown locally by Roots Farm. This recipe by Duo takes advantage of the best of the market and puts it all into one tasty salad. Enjoy!

Armenian Cucumber and Three Carrot Salad:

Serves 6-8

- 3 Armenian Cucumbers (feel free to substitute another seasonal cucumber)- thinly sliced

- Carrots cut on the bias – 4 cups (ideally use a combination of Purple, Yellow and Orange carrots)

- 4 ounces Chevre (you can substitute Greek Feta)

- 2 tablespoons mixed fresh herbs (oregano, mint and basil)

- 1 teaspoon Flaked Sea Salt (we use Maldon Sea Salt)

Honeyed Lemon Vinaigrette:

- 1 tablespoon Honey

- Juice of One Lemon

- 1 tablespoon White Wine Vinegar

- ¼ cup of Olive Oil (First Press, Extra Virgin)

- Salt and Pepper to taste

To Make Vinaigrette:

Combine first three ingredients. Stream in olive oil (whisking constantly). Season to taste.

To Assemble:

Combine Cucumbers, Carrots and Herbs. Toss with Vinaigrette. Add Flaked Salt. Crumble Chevre over the top. Wild arugula is also a nice addition if you would like to add greens to the salad, the spicy notes compliment the sweetness of the carrots and the vinaigrette.

Photographer: Karen Wise Recipe: Duo Events 


Entertaining: A Spring Dinner with a DIY Flower Garland

Kelly
May 06

Today I’m featuring a tabletop that was recently published in Santa Barbara Magazine and Style Me Pretty Living. It was a collaboration with the always amazing Nancy Neil and super chef Ayda Robana of Om Sweet Mama.

We set a simple table; with a god’s eye patter runner from Heather Taylor Home and china and flatware from Botanik.

Simple salads, like the panzanella with Haricort Verts featured farm fresh ingredients (recipe for the salad is here).

Instead of traditional flower centerpiece, I opted to make a flower garlad to keep the vibe relaxed but still very pretty. To make the garland you will need:

2 bunches of bay (depends on length of table)

2 bunches clematis

1 bunch hot pink ranunuculus

1 bunch wax flower

Begin by simple laying the piece of bay leaves end to end. I created a zigzag effect here so you could see the pattern of the linen. Then I simply took the blooms of clematis, ranunuclus, and wax flower and tucked it into the bay. You can wire all these pieces together but its not necessary. And that’s pretty much it! You can see more of this table right here and here.

PS I apologize for my blogging absence. A lot if going in my personal life and I will blog about it once things are more settled. For now, posting will remain on the lighter side. Thanks for hopefully sticking around here and enjoying some pretty :) .

Photographer: Nancy Neil
China/glassware/flatware: Botanik
Candlestick holders: Make Smith
Wholesale Flowers: Florabundance

In the Kitchen: Grilled Peach & Haricots Vert Salad

Kelly
October 17

This week Duo’s cooking up my one of my favorite foods, peaches!

Sprinkled with brown sugar, tarragon, and then grilled, the peaches get even sweeter.

Paired with blanched haricot vert (green beans) this salad is a light and refreshing treat. Here’s how you can make it yourself:

Ingredients:

-2 Pounds Haricots Vert (may substitute blue lake beans, wax beans, etc.)

-3 each Peaches (Halved and Pitted)

-4 oz Red Rose Radish Sprouts (available at your local farmers market or specialty grocer)

-4 oz Chevre (Feta is a good substitute)

-¼ Preserved Lemon Rind (Salt Cured Lemon) – Rinsed and Minced

-3 Tbl. Plus 2 Tsp. Olive Oil

-½ tsp chopped tarragon

1 Tsp Maldon Sea Salt

Juice of ½ Lemon

2 Tbl Brown Sugar or Honey

Procedure:

  1. Clean Green Beans
  2. Blanch in a large pot of salted boiling water  until tender – roughly 1 minute (it should taste like the sea and maintain it’s boil when the beans are submerged)
  3. Remove beans from blanching water and submerge immediately in ice water, drain and set aside while you gather remaining ingredients.
  4. Combine 2tsp olive oil with brown sugar and brush peaches, allow to marinate while you heat a pan or grill (a cast iron grill pan works well for this purpose)
  5. Grill peaches until sugar has caramelized and the peach has softened somewhat
  6. Sprinkle with tarragon
  7. Toss Green Beans and Sprouts with remaining olive oil, Preserved Lemon and lemon juice.
  8. Divide between 6 plates, top with grilled peach, crumbled chevre and sea salt
  9. Enjoy! Serves 6.

*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic

Catering: Duo Events
Photographer: Anna Costa

Restaurant: Arlington Taven

Kelly
June 04

Last week me and my partners in crime, Samantha from could I have that and Kim, from Love Mikana, had a little girls night at one of Santa Barbara’s newest (and tastiest) restaurants, Arlington Tavern. Of course we had to get all glammed up (why not) and put on our best sparkly attire (you can see more about Sam’s outfit right here).

To add a bit more fun to our night out, I brought simply clipped flowers from my garden and Kim brought some adorable favors (more about that over on Love Mikana). Since Arlington Tavern’s logo is the crossed fork and knife, I styled the place settings accordingly.

We of course had to sample as many appetizers as possible… One of my favorites? The kobe beef hot dog… Best hot dog in Santa Barbara? I think so!

And the of course, what party wouldn’t be complete without mac n’ cheese. This dish is seriously perfect, I could have eaten the whole bowl by myself. And for some vegetarian friendly options, we ordered the heirloom tomato salad and the aspargus with deep fried poached egg. And yes, its as decadent and delicious as it sounds.

Of course, what would a birthday party be without some serious desserts? We shared with the lemon cake (super zesty and delicious) and my personal favorite, the warm espresso brownie with caramel sauce.

Special thanks to Arlington Tavern for hosting us! You can stop in and sample the mac n’ cheese (do it!) Monday through Saturday from 5pm to 10pm (closed Sunday). The Tavern has a regular sit down dinner menu and also a bar menu if you’re feeling just like some small bites. And, if you’d like to see more of our party, be sure to hop on over to Could I have that and Love Mikana. Party on!

Photographer: Nancy Neil
Reception Venue: Arlington Tavern
Produced by: 3 Chicks Media

Real Party: Colorful & Casual Crab Boil

Kelly
May 21

I love a party that’s built upon great food and good friends. And this one starts at the Santa Barbara’s farmer’s market and Fish Market for super fresh ingredients and ends at a casual backyard location.

Setup some couches outside, pull out your record player, hang a hammock or two, and invite some friends over who are ready to chow down.

Add some local Telegraph beer for flavor to your crab boil, use a wheel barrow to hold of drinks, and offer some colorful salads to go with your crab boil and you’ve got the makings of one successful party!

Photographer: Nancy Neil
Catering: Om Sweet Mama