Archive for the ‘FOOD’ Category

11.30.16

FALL PASTA

fall pasta | designlovefest

i’m fairly certain we’re all coming off a long weekend of over indulging but we couldn’t wait to share this pasta with you. and, it has kale in it so it’s basically health food 🙂 this is so simple to make and the flavors are fantastic. the creamy texture of the squash, the saltiness of the prosciutto and the crunch of the kale make it the perfect dish to serve during these colder months. don’t skip the kale, i tried it without it and it’s not nearly as good! – joanie

fall pasta | designlovefest
fall pasta | designlovefest
fall pasta | designlovefest
fall pasta | designlovefest

what you’ll need:
serves 4
• 1/2 package linguine pasta
• 1 package prosciutto (sliced)
• 1 lemon
• 1 bunch of kale
• 1 cup shaved parmesan cheese
• 1 medium sized acorn squash
• olive oil
• salt and pepper to taste
• chili flakes

• preheat oven to 450 degrees. cut the acorn squash into slices and then into segments. place on a baking sheet with parchment paper and lay evenly. cover with olive oil and salt to taste. bake for 30-40 minutes, turning over halfway through. do not under cook the squash, it needs to be very tender.

• wash and de-stem the kale, pat dry. toss with a little olive oil, salt and red pepper flakes. you do not want the kale to be wet or it won’t crisp up. when the acorn squash is done, place the kale into the oven at 275 degrees and bake for 10 minutes, check often as they can bake quickly.

fall pasta | designlovefest
fall pasta | designlovefest
fall pasta | designlovefest

• in a large pot, cook the linguine to the packaging instructions. drain the pasta water and reserve one cup. add 3 tablespoons olive oil, the juice of one lemon, a pinch of chili flakes (more if you like the heat) 1 cup shaved parmesan cheese, the roasted acorn squash with the skins removed, a handful of kale, the prosciutto and salt to taste. stir until well mixed. serve while hot.

fall pasta | designlovefest
fall pasta | designlovefest
fall pasta | designlovefest
fall pasta | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

11.19.16

10 THANKSGIVING RECIPES

recipes-thanksgiving

it’s time to stay at home, be with loved ones, cook meals and eat on the couch while watching tv under blankets. here’s 10 great thanksgiving recipes to make on and around the holiday…my personal fave is joanie’s perfect chicken noodle soup!

recipes:
chicken noodle soup
mini chicken pot pies
mashed potato waffles
hasselback potatoes
cranberry cream cheese muffins
beat and goat cheese turkey sandwiches
roasted carrot and avocado salad
rosemary potatoes
pumpkin chai latte
harvest salad

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11.15.16

THAI COCONUT HOT AND SOUR SOUP

thai soup | designlovefest

there are few things more luxurious to me then a night-in with nothing to do and a whole lot of thai take out. i live in thai town so i’m surrounded by amazing (and inexpensive!) thai restaurants which means i almost never try and re-create the dishes on my own because i know they just won’t compare. but, ivan and i made an exception for this soup and we didn’t regret it. based off of tom yum soup this one is creamy, spicy with the perfect balance of citrus. served with a pile of cilantro on top and a big spoonful of coconut sticky rice, it was perfect! – joanie

thai soup | designlovefest

what you’ll need:
• 2 13 oz cans light coconut milk
• 1 32oz box of low sodium chicken broth
• 2 shallots thinly sliced
• 3 limes squeezed
•  1/2 a pound organic chicken breast tenders/cutlets (i find the small cuts to be more tender!)
• 2 cups mushrooms washed and sliced
• 3 teaspoons coconut sugar
• 1 bunch fresh cilantro
• 1 red jalapeño pepper thinly sliced (keep the seeds if you like it hot)
• 1 tablespoon fish sauce
• 2 teaspoons sea salt
• 3 stalks lemongrass peeled and chopped in half

also, we made this coconut sticky rice to serve along side and followed the recipe exactly.

thai soup | designlovefest

• in a large pot bring the light coconut milk, chicken broth, shallots, lemon grass, red jalapeño pepper to a boil, add chicken breast and simmer for 15-20 minutes. salt to taste.

thai soup | designlovefest
thai soup | designlovefest
thai soup | designlovefest

• once the chicken has cooked, remove from the pot and shred it and return it to the broth. add the lime juice, coconut sugar, fish sauce, mushrooms and cilantro. simmer for an additional 10 minutes ( you may need to adjust the amounts depending on how sour, sweet or spicy you prefer).

thai soup | designlovefest

• serve hot with the coconut sticky rice and a big pile of chopped cilantro!

styling by: joanie cusack and ivan solis
photos by: ivan solis

11.11.16

BACKYARD FRIENDSGIVING

backyard friendsgiving | designlovefest

have i mentioned how much i love throwing parties? it really is my happy place. everything from creating the inspiration board, selecting the menu, hiring the vendors and then seeing it all come together and spending an evening with some of the people i love, it’s all just the best. so it was an instant yes when our friends at vitamix asked if i could put together a little friendsgiving celebration. i wanted to create a twist on the classic thanksgiving meal by creating an entirely vegetarian menu and also using a slightly less traditional color scheme of soft purples and pinks (how about that velvet table cloth!?)

backyard friendsgiving | designlovefest

we rented the tableware from our friends at casa de perrin (they just opened an online shop!) and paired a graphic charger with the soft tones of the heath salad plate. we rented the linens from la tavola, a resource we just discovered and they have a huge selection. the tablecloth was rose colored velvet and the napkins iridescent pink.

backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest

Simone LeBlanc created individual gift boxes for all of the guests, her presentation could not be prettier or more elegant. i love the hand-painted wooden boxes with the swipe of gold paint and the chic black vases. it really is all about the details. each guest received a matte black vase and dried flowers to arrange their very own unique floral piece.

backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest

and of course my girl moon canyon killed it with the flowers. the bold hues she brought in really made the whole thing pop. the menu was filled with comfort foods, mashed potatoes (made by victoria, she makes the best ones!), mac and cheese, broccoli with chili flakes and lemon, harvest salad with dill avocado dressing (we’re sharing the recipe below!), caramelized onion and tomato quiche and we finished it off with chocolate cake. it was a lot of food!

backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest

harvest salad with avocado dill dressing

what you’ll need:
• 2 cups of walnuts
• 6 cups of your favorite lettuce mixture
• crisp apples
• sugar
• butter

for the dressing:
• 1 ripe avocado
• 1 teaspoon of salt
• 2 gloves of garlic
• 5-7 sprigs of dill
• 1/4 cup greek yogurt
• 1/2 cup buttermilk
• 2 tablespoons avocado oil

• start by caramelizing your walnuts, melt the 2 tablespoons butter with 1/2 cup sugar in a pan, add the the nuts and stir until caramelized, don’t over cook, they will burn easily! immediately transfer to a bowl so it doesn’t stick to your pan. add the salad greens, sliced apples and pom seeds in a bowl, top with the nuts.

• for the dressing, combine everything but the avocado oil into you Vitamix, turn it on speed 1 and slow increase to 4, once at 4 remove the lid and slowly add your avocado oil in a steady (thin!) stream. increase the speed to 6 and then you’re done! if you like the dressing to be thinner add a little more buttermilk. this is great on salads but also with sliced veggies as a dip!

backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest

we also served small glasses of egg nog to guests as they arrived. we often like our nog spiked but kept this version virgin! one of my favorite Vitamix tricks ever is the fact that you can make whipped cream in seconds in your blender. simply pour your whipping cream in with whatever sweater you’d like, i prefer a small splash of maple syrup and blend on high for about 25 seconds, (do not over blend or you’ll have butter!)!

backyard friendsgiving | designlovefest

egg nog
what you’ll need:
• 2 eggs (organic!)
• 1 teaspoon vanilla
• 1 quart whole milk
• pinch of salt
• 1/3 cup sweetened condensed milk
• 1 pint whipping cream

how to make it:

• make the whipped cream as directed above, remove from blender and set aside
• put the 2 eggs in the blender and mix slowly for 20 seconds, add the remaining ingredients and blend for 30 more seconds. pour into glasses, top with fresh whipped cream and a sprinkle of nutmeg.

backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest

our favorite, helen’s wine, did the wine for the night and they were honestly some of the best i’ve ever had. she has taught me so much about selecting wines from producers who don’t have any additives and all of the wines we drank that night were organic and amazing. GAMAY forever!

backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest

it was a perfect night that ended in a dance party and left me feeling so grateful for the ladies in my life! thanks so much to our sponsor Vitamix who always lets me express my creativity in our partnerships. our Vitamix is the copper one available here if you’re interested!

and a special thanks to our girl victoria who let us take over her home and host the party in her beautiful backyard!

backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest
backyard friendsgiving | designlovefest

photos by: jesse chamberlin
(this post was sponsored by Vitamix a product we use all of the time and love!)

11.08.16

BAKED CHILAQUILES RECIPE

BAKED CHILAQUILES | DESIGNLOVEFEST

if you do anything from this recipe i urge you to make the homemade salsa. it’s super simple and really delicious. i like to eat it while it’s still warm, right after blending. i will mention that the quality of the tomatoes really matters, they should be in-season and ripe or it just won’t be as good. you can make the full baked version of this dish or, if you’re just serving one or two make it in the skillet by tossing the chips in the salsa spreading them in the pan and adding eggs on top to cook followed by all of the toppings (never enough toppings!) – joanie

BAKED CHILAQUILES | DESIGNLOVEFEST

what you’ll need:
• 1 bag of tortilla chips
• 3-4 eggs
• small bunch cilantro
• queso fresco
• 1 avocado sliced
optional: sour cream 

salsa roja:
• 3 large tomatoes (you could roast these too!)
• quarter white onion
• 3 garlic cloves
• 3-4 Chiles de Arbol (dried red chilis)
• salt and pepper to taste

• preheat oven to 350 degrees. on a cast iron skillet heat on medium to high heat. slice the tomatoes in halves and place on the skillet. add the onion and garlic cloves. roast for about 10 minutes turning over the ingredients so that they are roasted on all sides. remove from skillet and place into a blender. while the skillet is still hot, add the chilis and toast until they start to slightly blacken, about 2-3 minutes. place the chilis in the blender and blend all ingredients until you have a smooth consistency. salt to taste.

BAKED CHILAQUILES | DESIGNLOVEFEST
BAKED CHILAQUILES | DESIGNLOVEFEST
BAKED CHILAQUILES | DESIGNLOVEFEST
BAKED CHILAQUILES | DESIGNLOVEFEST

• In a baking safe dish place a generous layer of chips. mix in the salsa until they are all covered and wet (you should still have some salsa left over) crumble in about 2-3 tablespoons of queso fresco. crack 3-4 eggs over the chips and place the dish in the oven and bake for 8-10 minutes. 8 minutes in, cover with tin foil to cook the eggs till the egg whites are no longer clear.

BAKED CHILAQUILES | DESIGNLOVEFEST
BAKED CHILAQUILES | DESIGNLOVEFEST
BAKED CHILAQUILES | DESIGNLOVEFEST
BAKED CHILAQUILES | DESIGNLOVEFEST

remove from oven and serve immediately, garnish with queso fresco, cilantro, avocado slices, radishes and a few crunchy chips!

BAKED CHILAQUILES | DESIGNLOVEFEST
BAKED CHILAQUILES | DESIGNLOVEFEST
BAKED CHILAQUILES | DESIGNLOVEFEST
BAKED CHILAQUILES | DESIGNLOVEFEST

styling by: joanie cusack and ivan solis
photos by: ivan solis

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