Sweet & Savory Holiday Ricotta
We celebrated the end of the year this past week at our Studio Night Market + Holiday Party — and we did so with a fabulous seasonal spread. The favorite dish of the night was our homemade ricotta two ways. We had a sweet ricotta topped with honey, black cherries, and pistachio and a savory topped with green castelvetrano olives, lemon oil, capers, and almonds.
Blood Orange, Pluot + Burrata Kale Salad with Pistachio
The perfect salad for the changing of seasons. Sweet and tangy and filled with seasonal fruits and nuts.
GRAPEFRUIT MARMALADE + WHITE BEAN GRAIN SALAD
I very much have an affinity for fruit in savory dishes, especially mixed into a fresh leafy salad. Maybe it's my - warm climate, “tropical roots” speaking, but I can truly never get enough citrus in my life
A Herbed Heirloom Tomato + Stone Fruit Galette with Homemade Ricotta
A summer galette filled with heirloom tomatoes, nectarines and lots and lots of herbs.
French Green Bean & Pickled Radish Salad w/ Hard Boiled Eggs & Parmesan
Our take on a classic french bistro salad, but this time with pickled radish. To continue on with our spring abroad, we bring you a seasonal favorite — that is if you like to pickle.
All Hallows’ Eve | Full Moon Dinner + Vegetarian Feast
With Roasted Beets + Baked Ricotta, Grilled Artichokes with Tahini and Baked Calabaza Pumpkin with Wild Rice + Butternut Squash
European Fig Cheesecake
I opened a Café / Bakery in 2004 in a small quaint town in the Austrian Alps and I really fell in love with this recipe because it is not at all like a traditional cheesecake, but rather a much lighter and not so sweet afternoon treat. I especially liked that you could make it a seasonal recipe just by changing the fruit. My all-time favorite is with Fresh Figs,so I thought I would share this recipe that I used at my Bakery in Austria. It is a little complicated, but totally worth it.
Savory Oats w/ Butternut Squash, Baby Kale, and Goats Cheese
I first had savory oats this past February, when I was spending my time in London. I instantly became obsessed with the concept and dreamed about it ever since. The warm creamy oats, with savory roasted veg, poached or fried egg… it’s literally everything I crave out of a meal. When Nicole and I were discussing our favorite fall flavors and recipes we wanted to test out, I instantly knew that savory oats were one of them. So here it is, our fall take on a savory perfect brunch item.
Grilled Leeks & Okra with Herb Vinaigrette and Gorgonzola
Leeks and okra both may not be on your weekly shopping list, but maybe they should be. They are both sweet and flavorful vegetables that pair nicely with many seasons. These grilled leek and okra are a great starter or side dish and are a great late summer into early fall dish.