Archive for the ‘FOOD’ Category

07.06.17

POKE BOWLS

poke bowls are certainly having a moment in southern california. it feels like there is one popping up on every corner. i don’t believe in eating too much tuna but they are certainly fun to indulge in every once in awhile! they are also great to offer to a group as you can set all of the toppings out in bowls and let people assemble as they like. for the tuna, we bought ours at whole foods. when you purchase, make sure it’s sushi grade as you’ll be eating it raw. you can do a lot of different sauces on the tuna, mayo + sriracha for spicy tuna, soy sauce + ginger and soy sauce + rice vinegar + sesame oil. play around with different flavor options and decide what works best for you! – joanie

makes 3-4 servings 

what you’ll need:

• 1 pound ahi tuna (sushi grade)
• 2 cups corn
• 2 cups edamame
• 3 small persian cucumbers sliced
• pickled ginger
• 1 cup white rice
• black sesame seeds
• 2 green onions diced
• 3 teaspoons masago
• 1 avocado thinly sliced

marinade for tuna:

• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon salt

wash rice in cold water. in a rice cooker, cook the white rice with 1 cup of water. in a medium bowl, mix the rice vinegar, sesame oil, soy sauce and salt. dice the tuna into small cubes and add to the marinade.

lay out all your toppings for assembling your poke bowls. fill your bowls with a serving of white rice and begin to add the tuna and toppings. we garnished ours with black sesame seeds and green onions. enjoy!

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

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06.30.17

4TH OF JULY RECIPES

hope you all are looking forward to the long holiday weekend as much as we all are! below are some of our favorite summer recipes that would be perfect to whip up for you and your loved ones. truly can’t believe we’re already entering into july but ready to seize the summer and enjoy all of the outdoor dining that we can. have a great holiday!

4th of July recipes | designlovefest

ceviche with paprika chips – love this recipe and how quickly it comes together. there are few things better than homemade corn chips!

strawberry orange popsicles – make these ahead of time and have something pretty to pull out of the freezer when guests arrive. and they’re dairy free!

strawberry shortcake – utilize the fleeting months of strawberry season! you could even skip the cake part and just serve sliced strawberries with a bit of sugar top with whipped cream. or serve it over angel food cake!

mango ginger fizz – embrace summer cocktail season!

peach and burrata salad – you could use peach or melon in this salad, it’s delicious both ways.

blueberry popsicles – with a bit of basil (could make with mint too!). 

salmon burgers – for that BBQ you’re going to. don’t forget to toast the buns!

blood orange margaritas – such a beautiful drink. you could sub in watermelon juice instead of blood orange.

banana “ice cream”  – a healthier take on ice cream, perfect for those avoiding dairy!

carnitas tacos – recipe by our friend victoria and they are soooo good!

 

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06.27.17

MEXICAN CORN SALAD TACOS

Mexican corn salad | designlovefest

my friend kathryn has made this corn salad for us a couple of times and it’s always a hit. i was super excited to see corn at the farmer’s market a couple of weeks ago because that means it is officially summer! if you have a bbq you can grill the corn, if not, you can use your broiler like we did. the recipe is fairly flexible, i like a lot of cilantro so i add almost an entire cup but you could cut down on that. we turned the salad into a meal by serving them on taco shells with avocado under but it’s almost better as a side dish, with grilled meat or fish.you could also doctor it up by adding red onion, black beans, jalapeño, etc and serve it on it’s own. enjoy! – joanie

Mexican corn salad | designlovefest

what you’ll need:

• 6 ears of corn
• juice of 2 limes plus more wedges for serving
• 1 big bunch of cilantro about 3/4 cups chopped. to prep, remove the tough ends of the stem and then finely chop the rest, you don’t need to de-stem it.
• 1/4 – 1/3 cup mayo
• 1 large avocado
• 1 teaspoon chili powder
• sprinkle of chili flakes for serving
• 1/2 cup cotija cheese crumbled (or feta if not available)
• small corn or flour tortillas (we toasted ours in avocado oil before serving to make them crispy)
• salt + pepper to taste

Mexican corn salad | designlovefest
Mexican corn salad | designlovefest

• remove husks and hairs on the corn and lay all six onto a baking sheet, brush with olive oil. set your oven to broil and roast the corn, the time will depend on you broiler strength, this look about 3-4 minutes on each side. it doesn’t all need to be brown, just some areas toasted.

• slice off the kernels from each corn into a bowl. add the cilantro, lime juice, cotija cheese, chili flakes, chili powder and mayo. mix well. season with salt and pepper, taste and adjust. i like a lot of lime juice so you may want to add more!

• heat your tortillas in a hot skillet, you can also add a little bit of olive oil/avocado oil if you would like them to be crispier. mash up a bit of avocado onto each tortilla and layer with the corn salad. enjoy!

Mexican corn salad | designlovefest
Mexican corn salad | designlovefest

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06.19.17

WEEKNIGHT DINNER BEEF BOWLS

WEEKNIGHT DINNER BEEF BOWLS | designlovefest

we’re all about that bowl life over here at DLF and we’re back with another super easy one to throw together for a weeknight dinner. it has a good mix of veggies, protein and rice. ivan toasted the rice in coconut oil before cooking it and it gave it a really great nutty and slightly sweet flavor but still left it super fluffy (something that can be hard to accomplish when you make rice with coconut milk). we tossed the veggies in a little coconut sugar, rice wine vinegar and salt but you could skip that step if you’re tight on time. we also picked a really thin cut of meat so it requires very minimal cooking time! – joanie

WEEKNIGHT DINNER BEEF BOWLS | designlovefest

beef bowls
makes 3-4 servings

what you’ll need:
• 12 ounce strip of skirt steak
• 2 tablespoons soy sauce
• 1/2 tablespoon sesame oil
• 2 teaspoons ginger paste
• 1/2 teaspoon salt
• 1 tablespoon coconut oil
• 1 cup rice
• 2 carrots
• 1 large cucumber sliced
• 2 teaspoons coconut sugar
• 2 tablespoons rice vinegar
• 1 cup white rice
• 3-4 eggs

optional garnishes:
• sesame seeds
• cilantro
• diced green onions

WEEKNIGHT DINNER BEEF BOWLS | designlovefest
WEEKNIGHT DINNER BEEF BOWLS | designlovefest

• on medium heat, heat 1 tablespoon of coconut oil in a sauce pan. lightly toast 1 cup of white rice in the coconut oil until they slightly turn brown and is fragrant. cover with 2 cups water and add 1/2 teaspoon salt. cook on low heat until water is evaporated and rice is fluffy. set aside.

• mince your skirt steak, and then marinate it with the sesame oil, ginger paste, soy sauce, and salt for about 10-15 minutes. in a pan heated on medium, cook the meat until browned on all sides and juices have cooked down, about 5-7 minutes. set aside

• wash and peel your carrots and shave them into ribbons (or grate them). in a bowl toss with rice vinegar and coconut sugar. repeat the same process with cucumber slices.

WEEKNIGHT DINNER BEEF BOWLS | designlovefest
WEEKNIGHT DINNER BEEF BOWLS | designlovefest

cook your eggs sunny side up. assemble your bowls with the coconut rice, beef, carrots and cucumber. we garnished ours with cilantro, green onions and sesame seeds. enjoy!

WEEKNIGHT DINNER BEEF BOWLS | designlovefest
WEEKNIGHT DINNER BEEF BOWLS | designlovefest
WEEKNIGHT DINNER BEEF BOWLS | designlovefest

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

06.08.17

SALMON BURGERS

salmon burgers | designlovefest

last week bri and i got a delivery of meals from blue apron. we made the steak lettuce wraps together but one of the meals was salmon burgers which i made at home and loved. and it inspired me to re-create them for you (this isn’t sponsored, they were just really good)! typically i’d make a salmon burger by just putting a fillet of salmon on a bun with all of the fixings. but these were great because you cook the fish and then mix it with herbs, bread crumbs, etc and create patties. i don’t know why i’d never thought to make them this way before but it was super easy and really flavorful. they’re also very adaptable, you could add a variety of fresh or dried herbs, some lemon, chopped onion, garlic, etc.

they would also be good to make with a cut of fish that you didn’t feel was ideal for serving alone (maybe not as fresh as you’d like) because there are a lot of other flavors involved. we served ours on toasted brioche buns and they were so good. try them! – joanie

salmon burgers | designlovefest

salmon burgers
what you’ll need:

makes 4 servings

• 12 ounces of salmon
• 1 lemon sliced into wedges
• 3/4 cup breadcrumbs
• 1 egg
• 1 tablespoon fresh dill
• 1 tablespoon mustard (dijon or grainy would work)
• 2 teaspoons mayo or olive oil
• 2 cloves chopped fresh garlic or garlic salt
• salt + pepper
• 4 burger buns
to garnish: avocado, jalapeño, avocado, mayo, mustard, red onion, tzatziki, lettuce, etc.

salmon burgers | designlovefest
salmon burgers | designlovefest
salmon burgers | designlovefest

• heat a frying pan with 2 tablespoons olive oil on medium heat, salt and pepper both sides of the salmon and place on the pan, cook for about three minutes per side. remove and set aside to cool.

• once cooled, remove the skin if needed and flake into a bowl. add the dill, mustard, bread crumbs, egg, juice of half a lemon, 2 teaspoons olive oil or mayo, 2 cloves fresh garlic or 1 teaspoon garlic salt and mix together. salt and pepper to taste. set aside for 5 minutes.

salmon burgers | designlovefest
salmon burgers | designlovefest
salmon burgers | designlovefest

• form the salmon mixture into four patties and let rest for a few minutes. heat a pan on medium heat with olive oil spray (non stick is preferable). once hot cook the patties for 2-3 minutes on each side until slightly browned. remove and set aside.

• add butter to the warm pan over medium heat and toast your buns until golden brown.

remove, add salmon patties, top as desired and serve!

salmon burgers | designlovefest
salmon burgers | designlovefest

photos by: ivan solis
styling by: joanie cusack 

 

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