As I previously mentioned in the mini-caprese salad post from a couple of weeks ago I recently had the privilege of preparing appetizers for a wedding. I am still raving about this wedding to anyone who will listen (for real I can't say enough good things about Gemma and Dan's special day). To see all of the special touches that made this day an affair to remember click here to read Gemma blog. 

A few weeks ago I had the privilege of being a bridesmaid for one of my high-school best friends. Not only was it the most epic dance party that I have ever been a part of, but it was also one of the most well organized and simply beautiful events I have ever attended. Gemma, the stunning bride thought of every last detail and worked her DYI magic to make the day special and totally memorable for everyone! Check out her blog here! And again congrats Gem and Dan! 

So along with being a bridesmaid I also had the pleasure of helping Gem by making some appetizers for the cocktail hour between the wedding and the reception. I could not have pulled it off without the help of some very willing and committed friends both here at home and at the wedding. Thanks team!

The first recipe that I will share (which was a special request of the bride) is for mini-caprese salads. I love this idea because it features fresh, flavorful ingredients and also because it looks bright and colorful on the plate! Totally summery and a big wedding day hit. 

We made these the night before, covered them with damp paper towel, put them in airtight containers and stored them in the fridge overnight. Be warned this is seriously simple : ) 

Ingredients:

cherry tomatoes
bocconcini cheese (sliced in 1/2)
fresh basil leaves
a balsamic reduction (or balsamic vinegar and honey mixture for drizzling)

Thread the tomatoes, cheese and basil leaves onto a toothpick, place on a plate and then drizzle with balsamic reduction.  

*Photo by: www.stemphoto.com 

It is hard to believe that we have already arrived in the middle of July. I thought that I would share this recipe for a potato sald that uses three different types of potatoes. In my opinion this salad is the perfect side for a summer BBQ. I like the flavor that the sweet potato adds to the salad.

Ingredients: 

2 red potatoes (cubed into 1 inch cubes)
2 sweet potatoes (peeled and cubed into 1 inch cubes)
2 white potatoes  (peeled and cubed into 1 inch cubes)
2 green onions (sliced thinly)
1/2 C plain yogurt
1/3 C mayonaise
1-2 tsp dijon mustard
1-2 tsp honey mustard
S and P to taste 
Bacon (cooked and crumbled)
Fresh dill  

Cook the potatoes in boiling water until they are tender. Drain the potatoes and let them cool. In a separate bowl mix remaining ingredients together to make the salad dressing. When the potatos are cool, add the dressing, garnish and serve. 

...and then it was June. These last few months have been a bit of a blur, its hard to say exactly how I have been filling my days, but I can definitively say that I have been busy - good busy, a really enjoying life kind of busy. But now, I am back. I look forward to cooking and sharing delicious food ideas this summer! 

Thanks for your patience and encouragement to keep cooking! 

I have a special summer love in my heart for vichyssoise, it is without a doubt my favorite chilled soup, perfect for hot and humid days. I especially love being able to garnish this simple soup with fresh herbs from the garden, making the soup look beautiful and taste great too! Perfect for lunch or dinner (or breakfast?! - okay, confession, I totally ate this for breakfast today).

In my opinion simple is best when it comes to vichyssoise (also, how difficult is it to spell that word... seriously), so here is my totally uncomplicated cold potato soup recipe.

Ingredients:

3 celery stalks chopped
3 Tbsp butter
2 garlic cloves minced
3 large potatoes peeled and cubed (1 inch cubes)
1 leek sliced (white part only)
1 medium yellow onion chopped
3 C chicken broth
1/2 tsp white pepper
1 C milk
1/2 plain yogurt
S and P to taste
fresh herbs (and also bacon is a pretty tasty garnish too) 
green onions thinly sliced

Place a medium sized pot over medium-low heat. Melt the butter then add the celery, onions, leeks and garlic cook until the onions are translucent. Add the broth to the pot and then add the potatoes, salt and pepper (the potatoes should be covered with broth, add more broth as needed). Allow the soup to simmer over medium heat for about 20 minutes, or until the potatoes are tender. 

Using an immersion blender (my favorite) or a blender, puree the soup until smooth. Refridgerate until the soup is chilled, then using the immersion blender add both the milk and plain yogurt.  

Garnish with fresh herbs and green onion. 

inspiration: the cutest little eggplants in the world

Miniature stuffed vegetables... think about it. The flavor combinations are endless AND they look way more cute than regular sized stuffed vegetables. Perfect as an appetizer or as a mini-side. Truthfully I have been thinking about mini-stuffed vegetables for awhile now, specifically the possibilities associated with little stuffed peppers, BUT then at the market  I stumbled upon the most adorable little eggplants and I knew that I had to take action.  

I didn't make or come up with this recipe. However, I did eat this stew, it tastes pretty amazing and so I wanted to share. Totally simple, and really delicious. Best enjoyed when served after a hike and when shared around the dinner table with friends. 

Ingredients: 

1lb of chicken cut into bite sized pieces
2 C chopped onion
1 clove of garlic
1/2 tsp ground ginger
1/2 tsp nutmeg
2 C of stewed tomatoes
1 C chicken bouillon
1 tsp salt
2 C of water (or if you don't use bouillon, use broth)

1/2 C of peanut butter

Garnish:

shredded coconut
raisins
peanuts

Brown the chicken a large pot. Add and saute the onion and garlic over medium heat. Add the ginger, nutmeg, tomatoes, bouillon, salt and water and let simmer for 30 minutes.  

Then add 1/2 C of peanut butter, to thicken the stew. Add more if necessary. 

Serve on rice and garnish with coconut, raisins or peanuts. 

If I am completely honest in this moment I have become a little obsessed with this sauce since making it earlier this week. I have had it on bread, on vegetables, with shrimp - all of which have been delicious options. In fact there is a jar of it in my purse at this exact moment... not joking.

So happy Romesco sauce making! Click here to see the recipe that I followed. 

inspiration: a need for simplicity kind of day

I am currently on day 13 of a 16 day working streak. I have to hold on to the belief that the end is coming - I will make it! It is in moments of rushing to try to get everything done that I am reminded about the need for simplicity. Over the course of a full week eating proper balanced meal is the first thing to go for me, but today in the midst of my busyness in and an attempt to eat properly I made the most amazing lunch. Which I initially read about here.

Simple and perfect. 

Ingredients: 

1 avocado
1 can of tuna
1/4 C of spicy pickled eggplant
1 tsp of the oil in the eggplant jar
S and P

Mix the tuna, the eggplant and the oil. Cut the avocado in half and then spoon the tuna mixture into the avocado. 

The creaminess of the avocado with the tuna is perfect, no mayo needed here! The slight spiciness of is eggplant perfect. And it looks pretty beautiful too. 

Any kind of tuna mixture that you have the ingredients (green onion, red pepper) to create would likely be equally as delicious. 

As those who know me will tell you that I am not much of a "crafter". So what I am about to share is my version of a Valentine's Day craft. There is still time to pull off this quick and easy "craft" for your Valentine(s)! 

Go to this website (Twig and Thistle) download the PDF provided and print it onto sticker paper (which can be purchased at an office supplies store). 

Cut out stickers and stick them onto fruit (I would be lying if I told you that I pulled off this without some serious assistance, not joking). 

Crafty right? But seriously, these are so cute, I love me some love themed fruit.  Happy Valentine's Day!