Category Archives: recipes

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

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.)

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 salad recipes

floral bunch DIY

DIY Floral Bundles + Printable Poem

We’re continuing to roll out content from our summer sonnet gathering. (Just in case you missed it, make sure to find yesterday’s post here.) In the past, we’ve dedicated time to elaborate floral design and lofty preparation. With this gathering, a nap won. I think we spent a total of 2 hours prepping the table and the food. We wanted the gathering to feel simple, relaxed, and amazing. This table setting played with smart juxtaposition and textures throughout. We had crisp white plates paired with hand glazed stoneware. Things were made cohesive with a palette of neutrals and pops of blue and greenery. This DIY is simple. Filled with herbs and tea flowers, there’s a subtle sweetness to it. It doubles as something for guests to take with them at the end of the night if they wish.

DIY Floral Bundles

Supplies:
Flower/kitchen shears
Simple wildflowers or herbs (We used lavender stems and camomile.)
Jute twine

Directions:

Lay out a sample place setting with plates, flatware, glasses, and a knotted napkin. Using the height of the canape plate as your guide, trim your flowers to be one inch shorter. (We purchased our flowers from Trader Joe’s, but you could forage simple wildflowers and herb bushes as well.) Assemble the bunch of flowers in your hand for desired look and trim at a 45 degree angle. Using the twine, wrap it around multiple times and finish with a simple knot. Trim excess ends.

To finish out the place setting, download our printable poem (also the menu) below.

Free Resources

Get the Printable Poem PDF

Are you hosting a summer gathering around the table? We’d love to see it! Use #GGgathers on Instagram.

tomorrow's-post-grilled-lobster-tails