Category Archives: I’m Hungry

iced lavender dirty chai

Iced Lavender Dirty Chai

There’s something about lavender. I absolutely love it. If I’m looking for a workspace away from home I usually head to a favorite coffee shop and get their honey lavender latte. It’s my favorite and is the perfect start to my workday. With summer temperatures on the horizon, it’s time to break out the iced drinks with a touch my favorite, lavender. Paired with the nuance of chai, this drink uses a homemade lavender syrup with fresh lavender from the garden.

Keep reading for the full recipe after the jump!

Iced Lavender Dirty Chai

4 servings

Ingredients:

  • 1 C organic milk, 2%
  • 8 chai tea bags
  • 8 oz of water
  • 1 C water
  • 1 C sugar
  • 4 shots espresso or 1 C cold brew coffee (find our recipe for cold brew here)
  • 10 lavender blooms, plus one stem for garnish


Directions:

Begin by placing equal parts sugar and water on the stove. Bring to a boil and reduce heat until sugar is dissolved. Add lavender blooms and steep. (Keep blooms in sugar upon storage for richer flavor. Store in refrigerator for up to two weeks.) Place to the side.

Brew tea bags in 8 oz of water to create double strength chai.

To assemble drink:

Combine 2 T lavender syrup with 2 oz chai in the bottom of a tall glass. Stir. Add 1/4 C cold brew and milk. Finish with ice and serve. Soak up the sunshine and enjoy!

crustless spring vegetable frittata

Crustless Spring Vegetable Frittata

Today we’re continuing the recipe roundup with this savory item from our Easter Brunch menu. With fresh vegetables from the farmer’s market, it provides the necessary protein to round out an otherwise sweet (and slightly carb-filled) table. (This is also the perfect brunch dish with friends gathered after a weekly trip to the farmer’s market. Or can be a great Saturday date with someone special. I digress, but you get the idea.) It’s a delicious and easy dish to make, paired with open windows, sunny skies, and slow Saturdays.

Keep reading for the full recipe after the jump!

Crustless Spring Vegetable Frittata

6-8 servings

Ingredients:

  • 1 carton egg whites
  • 4 oz organic grape tomatoes, cut in half
  • 8 oz organic cremini mushrooms, cut in slices
  • 1/4 C feta cheese, crumbled
  • 1 bunch asparagus, cut into 1 1/2 inch pieces
  • 2 garlic cloves, minced
  • 2 T extra virgin olive oil
  • salt and pepper, to taste


Directions: 

Preheat oven to 350 degrees F. In a cast iron skillet, add extra virgin olive oil. Bring oil to medium high temperature. Add minced garlic cloves and cook for 1-2 minutes or until cooked through. Place chopped vegetables in skillet and cook for 5 minutes. Pour carton of egg whites. Sprinkle feta cheese on top. Season with freshly ground salt and pepper. Bake in oven for 15-20 minutes or until egg is cooked through. Enjoy

just 5 rosemary potatoes

Rosemary Roasted Potatoes

We’re finishing our Easter brunch recipes with this easy side dish of roasted rosemary potatoes. We foraged our rosemary on the property and used mixed varieties of potatoes, playing with nuances of flavor and color. Paired with olive oil, salt, and pepper, this side dish is simple and highlights the flavor of the potato without masking it. Made with five ingredients, the prep time takes less than 5 minutes, leaving your morning free to focus on coffee and making other dishes for your gathering.

Keep reading for the full recipe after the jump!

Rosemary Roasted Potatoes

6-8 servings

Ingredients:

    • Mixed potatoes (we used taro, russet, and red varieties)
    • 3 T extra virgin olive oil
    • 4 sprigs fresh rosemary, finely chopped
    • salt and pepper, to taste


Directions:

Preheat oven to 350 degrees F. Clean potatoes with vegetable brush and chop into cubes. Rinse rosemary and finely chop. Place potatoes on aluminum foil lined baking sheet. Drizzle olive oil. Add rosemary, salt, and pepper. Mix potatoes until thoroughly coated. Cook in oven for 20-25 minutes, turning halfway through the cooking time. Remove until potatoes are slightly crispy and golden brown. Enjoy!

 

 

bruschetta

Whipped Goat Cheese Bruschetta (Sweet + Savory)

At every brunch there’s striking the perfect note when it comes to planning the menu. There’s the dishes that are steeped in tradition and expected staples. Then there’s the dishes that make every gathering special, hitting an unexpected note and moment of surprise. This dish was a hit at our brunch and was super easy to make. The sweet bruschetta was topped with mixed berries and cinnamon. The savory bruschetta is topped with prosciutto, fresh mozzarella, and basil.

Keep reading for the full preparation after the jump!

Whipped Goat Cheese Bruschetta (Sweet + Savory)

Ingredients:

  • 1 loaf organic baguette
  • 1/2 C balsamic vinegar
  • 2 T organic raw honey, divided
  • 8 oz cream cheese
  • 4 oz goat cheese
  • Fresh basil
  • One ball mozzarella
  • 1 T extra virgin olive oil
  • 1 container raspberries
  • 1 container blueberries

Directions:

Preheat oven to 350 degrees F. At a 45 degree angle slice bread into 3/4 inch slices with a serrated knife. Place on a cookie sheet. Using a pastry brush, spread olive oil on the top of each piece of bread. Place in oven to toast for 10 minutes or until golden brown.

Meanwhile, in small sauce pan combine balsamic vinegar and 1 T honey. Bring to boil and then reduce. The reduction is complete when it coats the back of the spoon and falls in thin ribbons. In a  food processor pulse cream cheese, goat cheese, and honey.

To assemble: Apply a generous spread of the cheese mixture. For the savory bruschetta, layer a thin round of sliced mozzarella, prosciutto, and fresh basil. For the sweet bruschetta, add mixed berries and a dash of cinnamon. Finish both the sweet and savory bruschetta with a generous drizzle of balsamic reduction. Enjoy!

 

 

easter brunch

Easter Brunch

I’ve always loved gatherings and this season has been no different. With fresh blooms and the upcoming holiday, any excuse to share a great meal and celebrate among those you love is welcome. With the Easter holiday on Sunday, we’re spending the rest of the week getting you prepared. This brunch menu is light and slightly decadent. A table with a low lying arrangement, natural linen, dusty pink velvet, and pops of lavender, gives an updated nod to Easter without being overly literal. It is perfect for any spring gathering.

Keep reading for the full details after the jump!

The Table

I wanted a table that felt fresh and updated. There’s always a balance when it comes to building a table for holidays. I like things to feel special, while not feeling overdone. By keeping the table bare with a natural linen runner, we kept stuffy textiles at bay, giving things a bit more of a relaxed vibe. For each place setting, we placed a single sprig of lavender tied around a white napkin with a dusty pink crushed velvet ribbon. The place settings were finished out with white plates and gold flatware.


The Centerpiece

I like to play with floral from the grocery store when putting together a gathering last minute. (All the prep and setup for this shoot from shopping to guests arriving was around 3 hours.) Using a thrifted copper strainer and wet oasis purchased from the dollar store, I was able to create a stunning arrangement for around $10. I wanted the arrangement to have movement, so I foraged birch branches, adding an unexpected element. With pink ranunculus, spray roses, and dahlias in shades of pink and ivory, these blooms were showcased after a base of rosemary and lavender flowers of greenery were placed. The final result was a showpiece and worthy of the center of the easter table. The rest of the table was filled with platters and food, keeping plenty of space for passing dishes throughout the morning.

easter brunch 2 The Menu

With the arrival of spring, I love my menus to highlight fresh herbs, citrus, and veggies from the farmer’s market. This menu was no different.

Fresh Squeezed Organic Orange or Grapefruit Mimosas
Whipped Goat Cheese Bruschetta (sweet + savory)
Crustless Spring Vegetable Frittata
Rosemary Roasted Potatoes

Come back tomorrow as we share the recipes for our brunch!

Can’t wait? Here are some great recipes to celebrate the holiday.

Lamb 3 Ways: Roasted Lamb
Cranberry Pomegranate Mimosas
Recipe Remix: Gralehaus Lamb and Grits
A Spring Whole30 Dinner Party
A Pastel and Vibey Easter Brunch: Thrifted and On Trend
Winter Citrus Sangria
Gluten-Free Everything Muffins
Recipe Remix: Garlic, Goat Cheese, and Truffle Salt Scramble
Eggs and Nostalgia: A Simple Easter DIY
Blood Orange Rosemary Old Fashioned
Bacon, Asparagus, and Goat Cheese Tart