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’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!)
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.
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.
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.