Archive for the ‘FOOD’ Category

05.25.16

ROASTED CARROT AND AVOCADO SALAD

DSC_7525

this carrot avocado salad is one of my favorite things to make in the summer, it’s super easy, healthy and fresh. the lightly spiced carrots with the citrus and creaminess of the avocado is a perfect match! – joanie

roasted carrot and avocado salad |designlovefest
roasted carrot and avocado salad |designlovefest

what you’ll need:
• 1 pound carrots, i don’t peel them, just cut off the top and wash.
• 2 avocados
• 2 lemons
• 1 teaspoon cumin
• 2 teaspoons cinnamon
• olive oil
• sea salt
• micro greens
• crème fraîche
optional: toasted pine nuts

roasted carrot and avocado salad |designlovefest
roasted carrot and avocado salad |designlovefest

• preheat oven to 375, place the carrots on a baking sheet, rub with olive oil, cumin and cinnamon. sprinkle with salt and roast for 30-35 minutes until tender (don’t under cook them, you want them to be soft!)

roasted carrot and avocado salad |designlovefest
roasted carrot and avocado salad |designlovefest

• for serving, cut the carrots in half, place avocado slices and micro greens on top, drizzle with olive oil, a squeeze of lemon, sea salt and top with crème fraîche.

ENJOY!!

roasted carrot and avocado salad |designlovefest
roasted carrot and avocado salad |designlovefest
styling by: joanie cusack
photos by: 
ivan solis

05.17.16

STEAK TACOS!

steak tacos | designlovefest
steak tacos | designlovefest

never met a taco i didn’t like and this steak version with homemade corn tortillas, chimichurri and onion cucumber slaw are no exception. we used flank steak which is a relatively inexpensive cut of meat and ivan made homemade tortillas which really took things up a level. i wanted to eat the whole batch with butter and hot sauce, yum!

steak tacos | designlovefest
steak tacos | designlovefest

for the meat: we started by marinating our meat in a mixture of soy sauce, olive oil, fresh garlic and orange juice. this was an impromptu marinade we created with what we had in the kitchen but i do recommend adding some type of citrus to your marinade. the acid helps to tenderize the meat and i think it makes a noticeable difference. you can let it marinate for 2-24 hours. for cooking – heat a lightly oiled skillet ( we used a cast iron) on medium high heat. generously salt and pepper both sides of the meat. once the pan is heated through lay the beef in the pan and let cook for about 3 minutes one each side. cooking time depends on your meat thickness!

steak tacos | designlovefest
steak tacos | designlovefest

• for the tortillas: 

• 2 cups corn masa
• 1 1/2 cups water
• 2 teaspoons sea salt
• half a small lime squeezed

in a medium bowl mix together the corn masa with the water. stir until there are no more lumps. we then added sea salt and lime juice to the mixture. divide the masa into small balls using the palms of your hands about the size of golf balls. we used a tortilla press which are very inexpensive and can be found at any hispanic grocery store or most national stores such as Target. have parchment paper on each side of the press and press down firmly one masa ball at a time. place onto a skillet or nonstick pan on medium to high heat (no cooking oil is needed!). cook for about 30 seconds on each side or until golden brown. set tortillas aside covered with cloth or a paper towel. the whole process from start to finish takes less than 10 minutes and makes tortillas that are far better than the ones at the market. plus you’ll be surprised at how many preservatives the store bought have!

steak tacos | designlovefest
steak tacos | designlovefest
steak tacos | designlovefest

• for the chimichurri: 

2 bunches of parsley
• 2 garlic cloves
• 3 tablespoons of olive oil
• 1 small lemon squeezed
• salt and pepper to taste
• chili flakes to taste 

wash and de-stem the parsley. place the parsley, garlic, olive oil, lemon juice, salt, pepper and chili flakes in a food processor. pulse until ingredients incorporate well together or until the parsley is well chopped. ( a blender will also work just as well but will have a smoother texture).

• for the cucumber and red onion slaw: 

• quarter of a red onion
• 1 cucumber
• 1 teaspoon dried oregano
• half a lemon squeezed
• 1 tablespoon rice vinegar

using a julian cutter, slice the cucumber and red onion into thin slices. place in medium sized bowl and mix with 1 tablespoon rice vinegar, 1 teaspoon dried oregano and half a lemon squeezed. salt and pepper to taste.

steak tacos | designlovefest
steak tacos | designlovefest

place all of the ingredients on your taco, garnish with the grated queso cotija and top with a squeeze of lime!

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

05.10.16

AMAZEBOWLS!

amazebowls | designlovefest

we’re always looking to break up our office lunch routine so when the folks over at amazebowls asked if we wanted them to stop by and serve up some acai bowls we quickly said yes! and when they served them to us in coconuts they officially won the the game for most beautiful acai bowls ever.

amazebowls | designlovefest

they set out a bar of beautiful toppings for us to pick from including chai seeds, edible flowers, fresh fruit, homemade granola, hemp seeds and coconut flakes. they also make their own nut butter which was seriously good.

amazebowls | designlovefestamazebowls | designlovefest amazebowls | designlovefestamazebowls | designlovefest

if you’re wanting to serve something in coconuts they gave us the tip to break them in half with a hammer and then they freeze them until their ready to serve! and edible flowers are always a good idea…

amazebowls | designlovefest amazebowls | designlovefest

time to eat…

amazebowls | designlovefest amazebowls | designlovefest

prettiest lunch EVER!

amazebowls | designlovefest amazebowls | designlovefest

photos by: ivan solis

05.02.16

CUCUMBER GINGER MARGARITAS!

cucumber ginger margarita | designlovefest

we never really need an excuse to make a margarita but if you do need one, it’s cinco de mayo on thursday! i was in texas last month and one of the restaurants we ate at served a martini styled margarita, which was essentially a margarita served “up” (no ice). i liked the idea and we decided to create our own version with ginger and cucumber. hope you enjoy! – joanie

cucumber ginger margarita | designlovefest
cucumber ginger margarita | designlovefest

what you’ll need: 
makes 3- 4 servings depending on the glass size
• 3 limes
• 4 ounces good quality blanco tequila (we recommend espolón)
2 ounces cointreau
• 1.5 ounces ginger simple syrup
• 2 ounces cucumber juices

cucumber ginger margarita | designlovefest
cucumber ginger margarita | designlovefest

ginger simple syrup: making your own simple syrup couldn’t be easier, it’s over priced if you buy it at the store, so don’t do that. to make your syrup mix 1 cup water with 1 cup white sugar (we used raw cane sugar because it’s all we had so the color of the syrup is slightly darker then normal) in a sauce pan and boil until all of the sugar is dissolved. we wanted to make ours infused with ginger so we sliced up about 3 inches of ginger with the peel off and poured the boiling hot syrup over it in a glass bowl. this is the same rule you’d use to make any infused simple syrup (mint, rosemary, etc). don’t add the ingredients while it’s on the burner because the heat will kill the flavor. let your syrup cool completely before removing the ginger pieces.

cucumber ginger margarita | designlovefest
cucumber ginger margarita | designlovefest
cucumber ginger margarita | designlovefest

we made the cumber juice but blending 2 cucumbers chopped with 1 cup of water in the vitamix and straining it. to assemble the cocktail run a quarter of a lime around the rim of the glass and then turn upside down on a plate of salt, twist the glass a couple of times. for the cocktail, mix the tequila, cointreau, cucumber juice, juice of two limes and ginger simple syrup into a cocktail shaker, add ice and shake vigorously. taste, adjust as needed and strain into each glass, garnish with thinly sliced cucumber peel. drink up!

cucumber ginger margarita | designlovefest
cucumber ginger margarita | designlovefest

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

04.26.16

MORNING PORRIDGE RECIPE

porridge | designlovefest

on a rainy saturday i found myself at sqirl with my family. it felt like we ordered almost one of everything on the menu, including their brown rice porridge. they served it very simply but it was beautiful and incredibly satisfying. it left me thinking about creating our own “chic porridge” that could easily be made on a weekday or for a weekend brunch. -joanie

porridge | designlovefest
porridge | designlovefest

there are endless options when it comes to the best way to serve this but here is what we did and can recommend to you. for the porridge portion we simply used oatmeal. you can do half oatmeal/half quinoa or any other fancy concoction you’d like but oatmeal is inexpensive and worked just fine.

porridge | designlovefest
porridge | designlovefest
porridge | designlovefest

what you’ll need:
serves: 4

• 2 cups of cooked oatmeal, we cooked ours in coconut milk with a little pinch of salt.
• almond butter
• baked apples – thinly slice, lightly coat in coconut oil and sprinkle with sugar and cinnamon. bake on parchment paper at 350 for about 10 minutes, until crisped.
• fresh raspberries
• hazelnuts, roasted for 15 minutes at 275, and the chopped. we left ours with the skin on.
• coconut flakes, like these.
• jam or jelly
• coconut milk
• honey

porridge | designlovefest
porridge | designlovefest

• place a big spoonful of oatmeal at the center of each bowl and pour coconut milk over it, about 1/2 cup each. mix it around, the oatmeal should be mostly covered. add the toppings as desired. we used unsweetened coconut milk so we recommend adding a little drizzle of honey on top before serving.

porridge | designlovefest

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

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