Category Archives: appetizer

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

kale caesar salad

Kale Caesar Salad with Roasted Garbanzo Beans

Confession. I love junk food as much as the good stuff. I’m not talking fast food, but the good stuff. Chocolate, cheese, and delicious French loaves. Over the past month of travel, I indulged a bit. (And honestly probably a bit too much, but when in New York, Portland, and Seattle, take a bite out of the city right?) This month, we’re getting back on track starting with this salad. With an updated take on a classic Caesar, we make smart trades and add depths of flavor unlike it’s traditional counterpart. We swapped out romaine for kale and croutons for delicious roasted garbanzo beans.

Keep reading for the full recipe after the jump!

Kale Caesar Salad with Roasted Garbanzo Beans

Ingredients:

  • 1 package baby kale
  • 1 package organic spinach
  • 1 block of parmesan reggiano cheese

For the roasted garbanzo beans:

  • 1 can organic garbanzo beans, rinsed and drained
  • 1 t chili powder
  • 1 t himalayan sea salt
  • 1 t garlic powder
  • 1 t smoked paprika
  • 1/2 t cayenne paprika
  • 2 T organic extra virgin olive oil

For Whole30 Caesar Dressing:

  • 1/2 cup homemade mayo (find our killer aioli base here)
  • 1 tsp. Dijon
  • Juice of 1/2 lemon
  • 4 flat anchovy filets in olive oil (or 1 tsp. anchovy paste)
  • 3 cloves garlic
  • 1 tbsp. red wine vinegar

Directions:

Preheat oven to 425 degrees F.

Drain garbanzo beans. Rinse and lay flat on paper towels absorbing any excess moisture on the beans. Measure out spices and pour over beans in a medium bowl. Toss thoroughly with olive oil. Place on cookie sheet lined with aluminum foil. Cook for 20-25 minutes or until golden brown. Stir beans 15 minutes into the cooking time. (These will store for up to 5 days in an airtight container on the counter. Perfect for snacking. See below for a bonus recipe to use them!)

Meanwhile, with an immersion blender make your caesar dressing. Begin with a basic aioli base. Then add mustard, lemon juice, garlic, and anchovy.

Assemble your salad. Begin with a bed of fresh greens. Add roasted garbanzo beans to the top. Place shavings of parmesan cheese and drizzle your homemade dressing on the salad. Top with freshly ground pepper. Enjoy!

Bonus Recipe time!

Looking for another way to use your roasted garbanzo beans? We love this idea. Roast a sweet potato. Add a bit of Kerrygold butter, fresh goat cheese, and bits of parsley. This is the perfect protein to round out a nutrient rich quick and easy dinner.

turkey burgers sriracha aioli

Turkey Burgers with Sriracha Aioli

We’re working on our grilling skills for the upcoming holiday and absolutely love this recipe. Made with turkey, it remains light. Combined with flavors of soy and sriracha, slider size, and a pretzel roll, this burger is hard to beat. Let’s fire up the grill and get cooking!

Keep reading for the full recipe after the jump!

Turkey Burgers with Sriracha Aioli

6 servings

Ingredients:

  • 1 lb ground turkey
  • 1/2 C diced red pepper
  • 1/4 C grated onion
  • 1 egg
  • 1 t red pepper flake
  • 1 t granulated garlic
  • 3 T liquid aminos
  • 1 T sriracha

Burger Toppings:

  • lettuce
  • tomato
  • grilled red onion slices

For the sriracha aioli:

  • 2 egg yolks
  • 3/4 C extra virgin olive oil
  • 3 T sriracha
  • Juice of one lemon
  • Salt and pepper, to taste

turkey burgers sriracha aioli

Directions:

In a medium bowl, combine turkey, egg, and pepper. Using a microplane, add in minced onion. Add in pepper flake, garlic, aminos, and sriracha. Stir to combine meat mixture and make sure spices are incorporated throughout. Divide meat into six even portions and form patties. Place over charcoal grill and cook for 3-4 minutes on each side or until juices run clear. Add red onion slices to grill after flipping burgers to quickly caramelize and cook through.

Meanwhile, turn on the oven to 350 degrees F. Slice pretzel rolls and sprinkle with a bit of water. Add sea salt granules to the top. Warm in the oven.

In a blender, add egg yolks. Turn blender on high and slowly drizzle in extra virgin olive oil. Add lemon and sriracha. Blend. Season with salt and pepper to taste.

To assemble burgers: Spread sriracha aioli on both sides of the bun. Add lettuce, tomato, and grilled onion. Finish with turkey burger.Top with other bun and enjoy!