Archive for the ‘FOOD’ Category
the art of the perfect appetizer is something to aspire to, i love going over to friend’s homes when they set out just a few simple, beautifully prepared things for you to snack on before your meal (or as your meal!). we really wanted to keep that inspiration in mind when we created this platter, something that can be served at room temperature, and doesn’t take a ton of prep.
the focal point of the entire set up was the produce, we live in california so we are certainly spoiled for choice when it comes to produce options. there is an amazing company called farm fresh to you that allows people in california to order produce boxes that are organic and sourced from local farms and then customize what’s in it and it’s delivered directly to your door. basically like a CSA but you don’t have it pick it up and you can swap out items you know you don’t like for ones that work better for you.
we ordered a box that was mostly veggie with a few fruits thrown in so that we could create a spread that worked well with three different dips, basil hummus, cucumber tzatiki (MY ABSOLUTE FAVORITE! it’s amazing.), and baba ganoush. i go to the farmers market almost weekly here in LA and i was truly blown away by the quality of the produce they sent, everything was fresh, nothing too ripe and it all tasted amazing and was so beautiful. just how stunning is that rainbow chard!?
we made the three dips and also tried our hand at a homemade flat bread which was super simple and delicious. we used a food processor to make the dough and it all came together perfectly. a lot of people shy away from making their own dough but it really is much easier then you’d think. for the veggies, we kept it mostly raw but roasted the carrots, potatoes and the stems of the chard. we put them all on the same baking sheet, tossed them in a little olive oil and baked them at 400 for about 15 minutes, we removed the chard stems at that point and cooked the carrots and potatoes through, about 10 more minutes. sprinkle them with a little sea salt and you’re set!
for the shishito peppers we blistered them in a hot pan with a little oil and a generous amount of salt, they are the best! it really was about keeping the whole food set up simple and approachable, nothing too fussy or involved. we all enjoyed this at our office after a long work day and it was the best. you gotta try some of those recipes, for real!
if you’d like to give farm fresh to you a try – click here to see if they deliver in your area and then you can sign up using our code (JZAN6581) for $10 off your first order. it really is a great service and something i plan to use on a regular basis.
photos by: ivan solis
(this post was sponsored by farm fresh to you, a company we believe in. thank for supporting the sponsors that allow us to create original content for you!)
School is back in session now and with the all the added stresses that come with it, wouldn’t it be great to create a treat to surprise your little one on the first day of school? This sweet pizza recipe is special. It’s a take on the classic s’mores we all grew up with but can be made in large batches to be enjoyed over and over or with all your friends for get togethers. think of them as fireless s’mores!
• 16 oz package raw pizza dough
• 11 oz semi sweet chocolate chips
• 1 cup mini marshmallows
• 1/3 cup white chocolate chips
• 2 cups hazelnuts
• 1/4 cup sugar
• 1 cup heavy cream
• butter (for greasing your pan and dough)
• 2 bananas
Preheat oven to 350 degrees (or if your oven runs a little too hot like ours, we went with 325 to get the same results). On a large baking sheet, spread out the two cups of hazelnuts. Toast in the oven for about 10-15 minutes or until they are lightly roasted. Once cooled rub the hazelnuts to loosen the skins to set them aside. We used a high powered blender for the next step but a food processor will also do the trick. Blend the roasted hazelnuts with 1/4 cup sugar until a course powder forms.
On a microwave safe bowl melt 11 oz of semi sweet chocolate chips. To be safe heat every 30 seconds in the microwave until melted, checking and mixing the chocolate as it melts. Add the hazelnut powder and 1 cup heavy cream to the melted chocolate and mix well.
In a large greased baking sheet. Spread the 16 oz package of raw pizza dough. (we get ours from Trader Joes, it’s convenient and very versatile when it comes to creating new meals) Lightly brush butter over the dough and heat in the oven at 450 for 10 minutes or until a slightly golden brown color is beginning to develop. Remove from the oven and begin to spread the chocolate hazelnut spread. Add a layer of mini marshmallows and scattered semi sweet chocolate chips and white chocolate chips. Heat in the oven at the same temperature for 2-3 minutes. We checked on our sweet pizza constantly to assure we had just the right amount of toasting on our marshmallows. Set aside to slightly cool. Cut into individual portions and enjoy with bananas slices over the marshmallows.
Let us know what kind of treats you enjoyed as a kid! Enjoy!
photos and styling by: ivan solis
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as a kid, there was nothing better than building a fort, bringing snacks under it and watching a movie. so i made the adult version for me and my friends! we hooked up my apple tv to the projector and watched the graduate. such a good movie. see how we decked out our studio with pillows and the homemade snacks we made with blue diamond almonds below. also get 9 of my recommended films to play on your next movie night!
SEE ALL THE DETAILS AFTER THE JUMP!…
These mango coconut popsicles are so refreshing. With the added technique of ombre, you start with a creamy vanilla coconut top and end with sweet mango on the bottom.
• 2 mangos diced
• 1/2 cup vanilla yogurt
• 1/2 cup vanilla coconut milk
• 1/3 cup orange juice
Layer 1: In a measuring cup mix 1/2 cup vanilla yogurt with 1/2 cup vanilla coconut milk. We used a six count Popsicle mold to fill our mixture with. Drop two tablespoon full of the yogurt mix into each mold. You should have some yogurt left over. Set aside. Put the popsicle molds in the freezer and let sit for about 35 minutes or until a thick slush forms.
Layer 2: While the molds are in the freezer, blend 2 diced mangos (about 1 cups worth) with 1/3 cup orange juice ( for less of a mess you can find mango already diced in the freezer section, trader joes has a great option!). Take 1/2 of the mango puree and slowly add the remaining yogurt mix until you get a desired light colored orange, this will start to create an ombre effect when frozen in layers. Continue to add the mango yogurt mixture to the popsicle molds. About another 2 tablespoons for each mold. Let freeze for another 35 minutes or until it thickens. Depending on your freezer the freezing times can vary.
Layer 3: Now remove from the freezer and begin to place your popsicle sticks in each mold. With the remaining mango puree fill the molds to the top. Place into freezer and freeze for another 4 hours. Ideally leaving them overnight in the freezer and enjoying as a treat the next day.
looking for other crowd pleasing summer dishes? strawberry basil daiquiris, lemonade three ways, spiced fruit cones, floral drink garnishes, guava shaved ice and the perfect coffee shake!
photos and styling by: ivan solis
today we’re sharing a slightly sweet summer tea that is refreshing and hydrating! i love the vibrant color that the hibiscus tea flowers create when steeped. this could be served as is or, you could add your favorite spirit (we’d recommend gin or rum!) to make it spiked.
• 1/2 cup hibiscus tea flowers
• 1 cup sugar
• 10 cups water
• 1/2 cup lime juice
• 3 sprigs mint
• blackberries as garnish
Combine 1/2 cup of hibiscus tea flowers and 2 cups of water in a small pot on medium to low heat. Simmer for about 10-15 minutes. Turn off heat and add 1 cup of sugar and 1 sprig of mint and steep for an additional 10 minutes.
Stirring once or twice to blend in the sugar while it’s heated. Once mixture is slightly cooled add the now infused hibiscus tea to a large pitcher. Add 1/2 cup freshly squeezed lime juice and dilute the hibiscus with 8 cups of water. Mix well. Add remaining mint and additional lime slices to the pitcher. Serve chilled or with ice. We garnished ours with a mix between lime slices, mint and blackberries for added tartness.
photos and styling by: ivan solis