Category Archives: appetizer

toast 3 ways

Toast: 3 Ways

There’s something about toast. Whether it’s with a smashed avocado, nut butter, or delicious fruit, toast has become the carrier of all things delicious. In light of this, today we decided to dip into the archives for this recipe roundup. Grab your favorite loaf, and let’s make some amazing toast.

Keep reading for the full recipes after the jump!

almond butter toast Homemade Almond Butter Toast with Berries

This recipe was a remix. (The column where we recreate some of our favorite dishes from restaurants at home.) With homemade almond butter, organic wheat toast, and fresh raspberries, this toast is crisp and a slightly indulgent sweet treat in the morning.

Whipped Goat Cheese with Prosciutto, Basil and Balsamic Reduction

This is one of our favorite ways to have savory toast. To fill out this dish, we recommend adding a bit of arugula for a green with some bite. Layered with prosciutto, fresh mozzarella, and whipped goat cheese, it’s our take on a cafe favorite.

Whipped Goat Cheese with Mixed Berries, Honey, and Cinnamon

We’re back at it with berries. This toast rather than using nut butter, uses a whipped goat cheese spread, topped with berries, honey, and cinnamon. The berries and cheese create the perfect sweet and savory pairing.

All in all, we truly love toast and the flexibility it brings. Whether for a simple snack, quick lunch, or breakfast on the go, it’s delicious and can be incredibly filling.

What are some of your favorite ways to make toast?

We’d love to hear from you! Let us know in the comments below.

thai lettuce wraps

Thai Lettuce Wraps (Whole30 Approved)

When I go to the Thai restaurant, I absolutely love the appetizers, particularly the lettuce wraps. With fried little morsels of goodness, topped with a soy sauce, and fresh herbs and rice noodles, it’s one of the best parts of going out. This is our own take. A recipe filled with layers of flavor, made in 30 minutes, fresh herbs, and Whole30 approved.

Keep reading for the full recipe after the jump!

Thai Lettuce Wraps (Whole30 Approved)

Ingredients:

  • 3 T sriracha
  • 1 lb ground turkey
  • 1/4 C almond flour
  • 1/4 C coconut flour
  • 1 egg
  • 1/3 C diced scallions
  • 3 T coconut liquid aminos
  • 1/2 t granulated garlic
  • 1/2 t ginger
  • 2 T organic extra virgin olive oil
  • 1 head of romaine lettuce, split into leaves
  • Fresh mint and cilantro, for garnish

Directions:

Preheat oven to 350 degrees F.

Begin by dicing fresh ingredients. In a large bowl, place ground turkey. With your hand add a well in the middle. Place flour, sriracha, egg, scallions, liquid aminos, sriracha, garlic, and ginger. Thoroughly mix and combine ingredients until everything is incorporated. Using clean hands, form mixture into meatballs. Place on cookie sheet lined with aluminum foil. Using a pastry brush, brush on extra virgin olive oil on meatballs to add extra moisture. Put meatballs in the oven and bake for 20-25 minutes or until the internal temperature is 180 degrees.

To serve: Place meatballs on romaine leaves, top with fresh mint or cilantro, diced scallions, and sriracha. Pick out your favorite topping options and enjoy!

summer gathering

A Summer Sonnet Overview + Free Hosting Guide

Happy Friday everyone!

We’ve absolutely loved sharing this week’s posts. We hope you’ve enjoyed the recipes and are inspired to host your own gathering. The other day I found myself in conversation with a friend and we were reminiscing over the past year. Some of our favorite nights in Redding have been like this. Often times outside, underneath the string lights and stars, with a drink in hand, surrounded by great food and community. In the daily grind of life, it’s challenging to find margin to make a delicious healthy meal, much less make the time to sit down and enjoy it. It feels somewhat counter cultural to unplug and engage at an evening meal. May I issue you a challenge? Find the hearts and those you want to share a meal with. Set a date and make it happen. Whether it’s lobster or grilled pizza, find a dish that’s simple to prepare, set the table and gather those you love. It’s worth it time after time.


We want you all to be equipped to host your own gathering, whether it’s the first time you’re having people over or the hundredth. We pulled together A Summer Sonnet Hosting Guide. It includes printable menus, recipe cards, shopping list, and playlist. Consider everything but the shopping done! Download it on the clickable link below.

A Summer Sonnet Hosting Guide

P.S. Have gluten-free, dairy-free, or Whole30 eating friends joining you for dinner? This meal becomes compliant by removing cheese from any dish.

Sources for Table:

Canape Plates from Anthropologie
Dinner Plates from World Market
Napkins from World Market 
Flatware from Target
Stemless Gold Rim Wine Glasses from Pier 1
Red Wine Glasses from Crate and Barrel
Natural Linen Runner from Crate and Barrel

Just in case you missed it, here are this week’s posts:

Gather: A Summer Sonnet | DIY Floral Bundles | Grilled Lobster Tails | Heirloom Tomato Salad with Whipped Chive Goat Cheese | Zucchini Ribbons + Asparagus Salad

Are you feeling inspired to invite friends around the table? We’d love to see it! Use #GGgathers on Instagram.

 

Zucchini Ribbon Asparagus Salad

Zucchini Ribbons and Asparagus Salad

We’ve loved playing with raw foods and adding more nutrition to our diet. At times, the flavor of raw vegetables can be overly bitter and keep me going back to the skillet. This salad shifted my paradigm and now I firmly believe that asparagus and zucchini are just as tasty raw as they are cooked. This salad hosts a variety of green veggies that when cut down and into ribbons, are absolutely delicious. With a punch of onion, crunch of almonds, and creamy finish of goat cheese, it boasts a nuance of flavor and finesse unlike most salads we’ve tasted. (Remove goat cheese and this recipe is Whole30 Approved!)

Keep reading for the full recipe after the jump!

Zucchini Ribbons and Asparagus Salad

Ingredients: 

    • 3 organic, locally grown zucchini
    • 1 bunch of asparagus
    • 2 C organic baby kale
    • Juice of two lemons
    • 1/4 C red onion, sliced in thin rounds
    • 4 T organic extra virgin olive oil
    • 2 cloves of garlic, minced
    • 3 T fresh parsley, torn
    • 3 T fresh mint, torn
    • 1/2 C raw almonds,  chopped
    • 2 oz goat cheese, crumbled
    • salt and pepper, to taste



Directions:

Rinse produce and pat dry with paper towel. Using a vegetable peeler or a spiralizer, cut zucchini into ribbons. Place in bowl for serving. Clean asparagus and remove the woodsy part of the stem. Cut stalks into 1 inch pieces and place in salad bowl. Add herbs, kale, red onion, and rough chopped almonds. In a smaller side bowl, juice 2 lemons. Slowly drizzle in extra virgin olive oil and whisk until emulsified. Season with salt and pepper to taste. Pour over salad and toss. Top with crumbles of goat cheese and fresh ground black pepper. Serve and enjoy!

Free Resources

Click on the link below to print or save this recipe to your device.

Print friendly recipe PDF

Planning your own gathering? We’d love to see it! Use #GGgathers on Instagram so we can follow along.

tomorrow's-post-overview

 

heirloom tomato salad

Heirloom Tomato Salad with Whipped Chive Goat Cheese

Confession, I absolutely love an antipasto. The salty brine of the olives, the bite of the manchego cheese, and the creaminess of a French brie. For this gathering, we decided to mix it up, and add a delicious tomato salad and whipped chive goat cheese. This is the perfect addition to a traditional antipasto plate. With the subtle sweetness and seasonal flavors of the heirloom tomatoes and the creaminess of the goat cheese, it effortlessly makes its way onto a crostini and doesn’t look back.

Keep reading for the full recipe after the jump!

Heirloom Tomato Salad with Whipped Chive Goat Cheese

6 servings

Ingredients:

  • 1 C organic chives, split and minced
  • 1/2 C organic basil, minced
  • 4-5 organic heirloom tomatoes
  • 3 T extra virgin olive oil
  • 1/2 C red onion, sliced into thin rounds
  • 4 oz goat cheese
  • 8 oz cream cheese
  • salt and pepper, to taste

Directions:

Clean veggies and herbs. Rough chop tomatoes and mince the herbs. Place in a bowl with thinly sliced red onion rounds. Drizzle olive oil and add salt and pepper to taste. Set aside.

Meanwhile in a small food processor, add goat cheese, cream cheese, and remaining chives. Salt and pepper to taste. If mixture is struggling to combine, add a bit of olive oil until desired consistency is achieved.

Serve alongside toasted crostini, olives, and a variety of cheeses. Cheers!

Free Resources

Click on the link below to print or save this recipe to your device.

Print friendly recipe pdf

Planning your own gathering? We’d love to see it! Use #GGgathers on Instagram so we can follow along.

tomorrow's-post-zucchini-ribbons