Archive for the ‘FOOD’ Category

11.14.17

TRADER JOE’S HACK POTSTICKER SOUP

Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest

we love a good trader joe’s hack around here and we’d like to introduce our latest obsession, the pot sticker soup! your gonna like this one…  – joanie

Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest

what you’ll need:
• 1 package Trader Joe’s Gyoza (chicken or pork)
• 2 – 32oz cartons of chicken broth
• 1/2 white onion diced
• 4-5 baby Bok Choy (washed really well, these things hold dirt!)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2-3 garlic cloves
• 3 cups sliced mushrooms
• 3-4 tablespoons ginger paste (or chopped fresh ginger!)
chopped cilantro for garnishing
• 2-3
limes sliced for serving
• olive oil
• green onions

Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest

• In a large pot or frying pan heat 1-2 tablespoons olive oil on medium. cook the onions and mushrooms until the onions are translucent and mushrooms are cooked down, about ten minutes. add the gyoza and brown on all sides, about 5 minutes. next add the chicken broth, soy sauce, sesame oil, ginger paste. bring to a simmer and remove from heat. mix in the baby bok choy, and green onions.

Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest

• serve immediately and garnish with cilantro, and lots of fresh lime juice! it’s also great with a drizzle of Sriracha hot sauce.

Tj's potsticker soup | designlovefest
Tj's potsticker soup | designlovefest

11.08.17

KOMBUCHA COCKTAIL

kombucha cocktail | designlovefest

i’ve rekindled my love for bon appétit magazine. they have such pretty photos and really approachable recipes and tons of great tips.  they had a recipe for a Kombucha cocktail in the october issue and i wanted to give it a try. they suggested using Aperol but we used Campari instead, i think both are good options though. we mixed each cocktail individually but you could also make a pitcher of them if you wanted to cut down on time, just multiple everything by 6.  – joanie

kombucha cocktail | designlovefest

what you’ll need:
makes 1 serving
• 1 ounce blanco tequila
• 1 ounce campari
• 2-3 drops angostura bitters
• 2 oz chilled Kombucha ( we used gingerade flavor)
•  club soda
• orange peel for garnish
• ice

kombucha cocktail | designlovefest
kombucha cocktail | designlovefest
kombucha cocktail | designlovefest
 
kombucha cocktail | designlovefest

to assemble place an ice cube in your glass, add the kombucha, tequila, campari and top with the bitters. stir and serve!

kombucha cocktail | designlovefest
kombucha cocktail | designlovefest
kombucha cocktail | designlovefest

a simple garnish goes a long way on these! the cocktail picks and coupes are from cocktail kingdom which is an excellent place to stock up on bar tools and glasses.

kombucha cocktail | designlovefest
kombucha cocktail | designlovefest

images by: ivan solis
styling by: joanie cusack + ivan solis

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11.02.17

ROASTED BEET SALAD

roasted beet salad | designlovefest

it’s finally feeling like fall around here and we’re capitalizing on it by eating all of our favorite fall foods! my love for roasted vegetables knows no end and that includes roasted beets. i think the beet is often misunderstood or overlooked but i love them. especially when roasted with a bit of oil and salt and paired with caramelized nuts, creamy cheese and a slightly spicy green like arugula! this salad comes together quickly and is satisfying and hearty enough to be an entree. hope you like it! – joanie

roasted beet salad | designlovefest
roasted beet salad | designlovefest

what you’ll need:
• 6 beets (red or golden) – peeled and cut into quarters.
• 4-6 cups arugula – washed and dried
• 1/2 cup goat cheese
• 1/2 candied nuts (pecans or walnuts).
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1/4 cup avocado oil

roasted beet salad | designlovefest
roasted beet salad | designlovefest
roasted beet salad | designlovefest

• preheat your oven to 400 degrees. put chopped beets on a baking sheet and drizzle with olive oil and salt. toss until evenly coated and bake for 35-40 minutes; or until tender when poked with a fork. you want them tender! do not undercook them.

roasted beet salad | designlovefest
roasted beet salad | designlovefest
roasted beet salad | designlovefest

• to make the dressing, mix together the balsamic vinegar, maple syrup, and avocado oil. salt to taste. put in a container and shake really well before serving so it doesn’t separate.

•put the arugula in a bowl, top with the beets, cheese and candied nuts. serve with a side of toasted bread and a few slices of pair as a garnish. put the dressing on right before your ready to serve, enjoy!

roasted beet salad | designlovefest
roasted beet salad | designlovefest
roasted beet salad | designlovefest

images by: ivan solis
styling by: joanie cusack + ivan solis

10.30.17

HOLIDAY TASTING PARTY!

holiday tasting party | designlovefest
holiday tasting party | designlovefest

hard to believe that the holidays are right around the corner! i can already feel the anticipation starting to build. one of the biggest (and best!) elements of the holiday season is the food and drinks that go with all of the parties with family and friends. there is always a plethora of functions to attend and justin and i also want to do our own hosting at our house. Samsung (the company behind my amazing refrigerator i got earlier this year) asked if we’d want to host a holiday tasting party where we could invite friends to try out festive food and drinks in preparation for the season. the idea was that we’d share appetizers and drinks that people could taste and get inspired by for their own holiday cooking.

holiday tasting party | designlovefest
holiday tasting party | designlovefest
holiday tasting party | designlovefest
holiday tasting party | designlovefest

CLICK THROUGH TO SEE THE FULL PARTY!…

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10.25.17

SAVE THE FOOD!

image via faring well
image via faring well

i try hard to not let any food that i purchase go to waste in my refrigerator by going bad/expiring. it always feels insanely wasteful to me to throw out perfectly good food that just got forgotten for a bit too long. obviously, it happens and there are moments when you leave town unexpectedly or you literally just don’t look far enough in to see that bunch of kale in the back. it’s kind of a fun challenge/game to come up with great meals that use up items that are on the brink of going bad. here are few of my go-to recipes that are very forgiving and are perfect for using up forgotten fridge items.  for myself, what i mostly find that i’m scrambling to use up is produce, cheeses, dairy and sometimes meats like bacon, chicken, etc so most of these recipes include those items, heavy on the produce! -joanie

save the food | designlovefest

#1. trader joe’s frozen organic pizza crust – we keep a package of these in our freezer at all times. because what’s more delicious and easy to prepare than a pizza! i make the whole thing in my cast iron, i start by preheating it to 425 with the cast iron in the oven. set the pizza crust out while the oven preheats. then pull out the cast iron, put the dough directly in the oiled pan and top. i generally don’t have tomato sauce on hand so i use olive oil as my base. for the cheese, you can mix anything you have. i’ve used everything under the sun. if it’s a soft cheese, like fresh mozzarella or goat cheese i put it on top of all of the toppings. i literally pull out all of my produce that’s about to go bad and go to town. zucchini, tomatoes, fresh herbs, roasted veggies like sweet potatoes and cauliflower, caramelize some onions, chop up some garlic, top with bacon/chicken/steak, etc. the options are endless!

image via naturally ella
image via naturally ella

#2. frittata – another favorite and something that keeps well is a frittata. again, i use my cast iron and start by sautéing my vegetables. any veggies that i have laying around! i first put in the things that take longest, mushrooms, onions, sweet potatoes, etc. and salt and pepper them (if i have bacon, i’ll cook up a few strips of that and than drain out half the oil and sauté the veggies in the bacon grease, it’s so good!) and then add softer items like tomatoes and greens towards the end as they require very little time to cook.whisk together 10 eggs with a splash of milk and a big pinch of salt and pour over the cooked veggies, top with shredded cheese and put in the oven to cook for 15-ish minutes. the center should feel hard to the touch and bounce back slightly when you push on it.

minimalist baker roasted veggie bowl
image via minimalist baker

#3. roasted veggie bowls – it’s as simple as it sounds. i use brown rice as the base and roast up veggies like sweet potato, onion, carrot, mushrooms, cauliflower with avocado oil, pink salt and garlic. 425 degrees until some of the veggies look charred, about 30 minutes. top with hummus, pesto, garlic spread or tahini and a squeeze of lime. this is a very easy and satisfying dinner! you can also top with an egg if you’re looking for more protein.

#4 fruit – for fruit that is going bad i either make a bread/muffin or wash and freeze for smoothies. for spinach or fresh greens, i will sometimes make a veggie egg dish by steaming the greens and topping them with a fried egg and hot sauce. greens steam down into a really small amount and can easily be snuck into a meal.

save the food | designlovefest

#5 meatballs –  if i have any ground meat around that’s going bad, lamb, beef, chicken or turkey,  i make meatballs! i mix it all in one bowl, start by adding the meat, then an egg, 1/4 cup of breadcrumbs, some shredded zucchini if you have on hand, salt, pepper, two chopped cloves of garlic, any fresh herbs you have around or dried work great too (thyme, oregano, basil, red pepper flakes, cumin, etc are all great), some shredded parmesan cheese (if you have it!) and 1/4 cup minced white onion. you can either fry on the stove top or bake at 350 for 25 minutes.

now it’s your turn! what’s your go-to meal when you’re trying to save food from being thrown out?

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