Category Archives: entree

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!

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grilled lobster tails

Grilled Lobster Tails

There’s something about lobster. If I’m honest, there’s something about it that screams summer, endless sunshine, and fresh coastal living. While I live in mountain laden lands and it takes a road trip to get to the coast, I love the idea of having fresh seafood during the summer months. When it comes to grilling lobster, I was shocked at how simple the prep was. I wasn’t daring enough to butcher a full lobster myself and opted to purchase the tails ready to go. With the market price on seafood it ended up being around the same cost per ounce of meat, making the convenience worth it. Using charcoal and fresh herbs, this recipe remains clean, quick, and will be sure to impress your guests at any gathering.

Keep reading for the full recipe at the jump!


Grilled Lobster Tails

6 servings

Ingredients:

  • 6 lobster tails
  • 1 T chopped fresh chive
  • 1 T chopped fresh parsley
  • 1 garlic clove, minced
  • 3 T organic extra virgin olive oil
  • salt and pepper, to taste
  • 1 lemon, in wedges for garnish

Directions:

Begin by piling charcoal and getting coals started. (Once coals have turned to ash, it’s time to get grilling.) Under cold water, rinse lobster tails and remove any grit. Place on a cookie sheet lined with paper towel and pat dry. Using kitchen shears, cut the shell in half, moving in a straight line from top to bottom of tail. Set to the side and let rest.

Meanwhile clean fresh herbs and dry. Using a knife chop thoroughly and mince garlic. Place salt, pepper, fresh herbs, and garlic in olive oil. Allow to sit for 10 minutes so flavors can meld throughout the extra virgin olive oil. Using a silicone pastry brush, brush herb infused olive oil on both sides of lobster tail, reserving half for grilling. Sprinkle liberally with freshly grated salt and pepper.

Place lobster tails on the grill shell side down. Grill for 7-8 minutes. Halfway through the grill time, brush the remaining herb infused olive oil over the underside of the lobster. Avoid as many flare ups from the grill if possible. Lobster will be done when tails have a lovely red and pink color. Serve alongside grilled shrimp or side salad. (For this menu, whipped chive goat + heirloom tomato salad, zucchini + asparagus salad, and fruit and chocolate.)

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

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gather summer sonnet

Gather: A Summer Sonnet

Summertime lends itself to a break in the routine. We embrace the longer days, wake up early to fit everything in and take a bit in the lake at sunset. Night swims and road trips become the norm. With the increased margin, our community has less structure and requires a bit more intention. We had been traveling over the past month and were ready to embrace our community again. While travel seasons and adventure definitely have their appeal, there’s something about reconnecting with those you hold dear.

A few weeks ago, we gathered friends around the common table. It was night that was marked with new introductions, great conversation, and delicious food. Inspired by a concept on the Chef’s Table, our menu was a poem. Within each stanza, we paired a course. Finding cues from the summer season, it allowed the evening to have an element of surprise and whimsy. Our flavors and table lent itself to a coastal vibe. This night was probably one of my favorite gatherings to date.


Lately, we’ve been loving the reentry of indigo, crisp linen, and natural tones. This became the inspiration for our table. We added to our white table setting, these stunning white and blue splatter canape plates from Anthropologie. Rimmed with a golden edge, they are handmade from a ceramicist at Suite One Studio in North Carolina. We placed a small bundle of camomile and lavender, tied with jute. Using additional texture, we used our favorite runner of natural linen. Each place setting was finished with a knotted white napkin, printed out poem, and gold flatware.


For the middle of the table, we played with ferns, classic white roses, pieces of driftwood, and additional notes of lavender and camomile flowers. Due to the heat and wanting to keep the house cool, we opted to leave candles out of this arrangement and firmly believe we made a great choice.

Our menu featured favorite flavors of summer. From zucchini to asparagus, to heirloom tomato, fresh herbs, and seafood from the coast, it was the perfect way to embrace everything this season has brought with it.  We allowed the evening to linger. Glasses of wine and beer were served and we reached our final course of grilled lobster as we hit dusk and cooked underneath the string lights on the patio. As the night progressed we enjoyed a dessert platter of chocolate truffles, artisan chocolate, and fresh fruit. We had guests attending that were either gluten-free or on the Whole30. With a few simple modifications, everyone could partake in the food without extra courses needed. Find our full menu below.

Gather: A Summer Sonnet Menu

Shaved Zucchini and Asparagus Salad
Heirloom Tomato Salad with Whipped Chive Goat Spread
Grilled Lobster Tails
Chocolate Truffles with Fresh Berries

Bonus: We’ll be including digital downloads throughout the week for you to host your own gathering.

If you host a gathering we’d love for you to let us know by using the hashtag #GGgathers on Instagram.

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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!