Sometimes the perfect snack for guests is the simplest. At a recent class we served: cheese, castelvetrano olives, salami plus a flavored water with herbs and citrus.
Our first course at the Mother’s Day Brunch was Granola, Yogurt and Roasted Plum – we topped it with coconut and a drizzle of homemade Orange Blossom Agave.
The granola is Christine’s favorite base recipe – to which you can add all your favorites – nuts, dried fruit etc.
The Plums were topped with brown sugar and coconut and roasted for about 15 minutes at 375 degrees
Turns out flavored agave is a super easy thing to do. We added 2 Tablespoons of Orange Blossom Water to Agave syrup.
A refreshing summer bite and an nod to the classic tea sandwiches – We served these little guys with some Iced Chamomile tea. Recipe below.
It’s a mouthful – but it was a big hit at our supper 2 weeks ago. Blueberry soda (recipe below) a wonderfully creamy and tangy cheese: La Tur and these amazing crackers Christine turned us onto from Trader Joe’s.
For the tabletop – we wanted to keep things simple and celebrate the colors of Christine’s beautiful menu. We set the table with bistro napkins + dishware – and added a pickled gift per setting.
Click the recipe card below for details on how to make our pickled cabbage at home.
**A Huge Thanks to our vendors!
This one might be too hearty for the heat of July, but it’s perfect for these temperate afternoons. A baguette cut lengthwise for sturdiness, slathered with aioli, mounded with roast beef, quartered hardboiled egg, and peppered with sliced red onion, arugula, and capers. (don’t forget salt, pepper and a generous drizzle of olive oil). Simple whole ingredients, this one will keep you happy and full late into the evening : ).
Nothing could be simpler than this : Take the end of your seasonal berries, and enjoy them atop a sesame baguette with peppery arugula and buttery ricotta. Top with a great olive oil. A fresh new use for berries you’ve been baking all summer. (Inspired by a salad we had recently at Peels). Happy Friday xo
Our CSA has been filling our fridge with wonderful fresh ingredients this season and it’s made us play around with some new ingredient combos. We’ve been making these easy sandwiches for a light dinner or easy snack. For the first sandwich of our fading summer series we combined eggplant and Tahini. This simple open face sandwich is as easy as charring an eggplant over an open flame. We did it on an oven burner, gently rotating the eggplant around until the skin cracks and the insides soften (or a broiler would work as well). Once your eggplant has cooled simply slice in half, scoop some flesh onto lightly toasted sliced bread (we opted for an olive baguette), spoon fresh Tahini over top, sprinkle sliced heirloom grape tomatoes, fresh mint, fresh cracked pepper, lemon and a splash of olive oil. The smokey eggplant, salty olive bread, creamy tahini, fresh tomato and surprise mint are an amazing send off from summer into cooler fall temperatures. Enjoy !
Part 2 of our Trad Home story will be featured this week- if you haven’t seen the collaboration between trad Home and Lonny Magazine, have a look. For this story we wanted to give an easy refreshing summer drink: Rose Water + Mint. For both Sunday Suppers and in our homes, we like to offer our guests a drink when they walk in the door. This allows everyone to relax and mingle for a bit before we get our lesson going. Are roses edible you might ask ? Yes! if they are organic and pesticide free – so just check with your local market or florist.
For a tiny carafe like ours we combined 2 cups of cool water, a quarter teaspoon of Rosewater, two sprigs of Mint, and a few rose petals. This can obviously be doubled or tripled depending on your vessel.
Photography + Styling :: Karen Mordechai
Styling Assistant + Writing :: Lizzy Sall
Carafe, Glassware and Spoons :: Canvas