Also in the current issue of Flutter is this woodland tabletop I styled with the work of the amazing floral designer Francoise Weeks as part of Florabundance‘s design days. Shot in the incredible fern garden at Lotusland, I knew the second I say this enormous stag fern that this would be the perfect for Francoise‘s woodland inspired arrangements. I styled the table with simple taupe linen from Porch, driftwood benches from Elan Event Rentals, and teak chargers also from Elan. Valerie Rice of Eat Drink Garden made a simple pea salad, crostini, and cumquat drink to compliment the table design. In lieu of a traditional printed menu, Rebekah Miles painted on oversized tropical leaves. I love how this table turned out. And you can check out the full spread in Flutter Mag issue 6.
I love a good tomato salad and this simple recipe featuring summer corn by Valerie Rice is an easy summer favorite. To make it you’ll need:
- 1 lb garden tomatoes (diced heirloom & cherry tomatoes)
- Drizzle of olive oil
- sea salt
- pinch red pepper flakes
Toss and let marinade for 15 minutes, stirring occasionally.
- 1/2 cup of shallots, finely chopped
- 4 ears of corn
- 1 tsp kosher salt
-1/4 cup creme fraiche
- pinch caynenne pepper
- 1/2 tsp lime juice
-1/4 tsp lime zest
Cook the shallots at medium low heat in a sauté pan until translucent, about 8 minutes. Use the back of a knife to remove corn kernels from the cob and add to the shallots. Cook corn on medium heat for 5 to 7 minutes. Stir in creme fraiche, cook for 3 more minutes. Add cayenne, lime juice and zest to taste. Plate in a large bowl and add tomatoes. Serve at room temp. Enjoy!
I love tomatoes, and I wanted to create a garden party luncheon with a tomato-centric menu. Valerie Rice of Eat, Drink, Garden loved the concept and she created this simple menu featuring seasonal ingredients picked from her own garden.
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
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
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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:
- 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.
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.
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.
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 .
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:
-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
- Clean Green Beans
- 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)
- Remove beans from blanching water and submerge immediately in ice water, drain and set aside while you gather remaining ingredients.
- 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)
- Grill peaches until sugar has caramelized and the peach has softened somewhat
- Sprinkle with tarragon
- Toss Green Beans and Sprouts with remaining olive oil, Preserved Lemon and lemon juice.
- Divide between 6 plates, top with grilled peach, crumbled chevre and sea salt
- Enjoy! Serves 6.
*Duo & Michael and Anna Costa are sponsors of Santa Barbara Chic