Archive for the ‘FOOD’ Category

06.13.16

BAGEL BAR!

bagel bar | designlovefest

every once in awhile we do an all office lunch where we step away from our computers and take a break together. we created a bagel bar for this past lunch and it was a hit! easy set up and plenty of options to keep even the most picky eaters happy. we used our designlovefest for cheeky paper plates and napkins to make prep and clean up simple. you can shop the whole collection, here. we used the black dot 10″, good vibes napkins and the 7″ split triangle plates.

bagel bar | designlovefest
bagel bar | designlovefest
bagel bar | designlovefest

there are a ton of topping options for creating your spread but here is what we used:

• everything and plain bagels
• avocado
• capers
• tomatos
• red onion
• Persian cucumbers
• radish
• cream cheese
• lettuce
• smoked salmon
• fried eggs
• dill and chives for topping

bagel bar | designlovefest
bagel bar | designlovefest

wash all of the produce and slice it on a large cutting board that can be used for prep and display. cut and toast the bagels, add plates and napkins and you’re ready to serve!

bagel bar | designlovefest
bagel bar | designlovefest

bagel bar | designlovefest
styling by: joanie cusack
photos by: 
ivan solis

 

06.07.16

STRAWBERRY TARTLETS

strawberry tartlets | designlovefest

i’m obsessed with these strawberry tarts. so beautiful and so easy! i have a lot of events coming up that i need to bring a dessert for and i was looking for something simple and impactful that utilizes that fresh produce of the summer months and these little tarts hit the spot. we used trader joe’s lemon curd which is already made and sold in a jar but you could make your own from scratch (this is a great one!). eat up! – joanie

strawberry tartlets | designlovefest
strawberry tartlets | designlovefest
strawberry tartlets | designlovefest
strawberry tartlets | designlovefest
strawberry tartlets | designlovefest

CLICK THROUGH TO SEE THE WHOLE RECIPE…

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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

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