It’s almost July! July is one of my favorite months for many reasons, and it’s no surprise that the Fourth of July is one of my favorite holidays (hard to beat Christmas, but they do compete in my mind). I am a big fan of Americana design year round, but especially for the month of July. I found a few fun picks that are great for celebrating all summer long… hope you enjoy!
We have been grilling and eating outside every night for the past week– it officially feels like summer! For dinner last night, I roasted up a ton of vegetables and plated with burrata and a leftover spinach basil pesto I had in the fridge. It was delicious! I have a bunch of recipes saved for the next few months and thought I’d pen some of them here for you to enjoy as well. I’m also stocking up on melamine plates and other outdoor dining essentials– some fun ideas linked below for dining alfresco. Bon appetit!
My favorite way to eat! Who is with me? You probably know what a big fan of cheese and charcuterie boards I am, so I thought I’d mix it up and create more of a “grazing” board this time using my absolute favorite reclaimed wood board. You can read my tips for the perfect cheese board in this post. We will use some of those tips for this board as well! Here are some things to keep in mind:
Buy soft AND hard cheeses Make sure to get a selection of soft and hard cheeses so that the board has variation. Some of my favorites include: Saint Andre, Toscana Black Pepper, Mt Tam, Aged Gouda, Port Salut, Goat Cheese with Honey, and Humbolt Fog. This is more important when it’s mostly just a cheese board, but I like to offer a soft and hard cheese on this as well.
Dips! For a summer grazing board, I like to add a flavored hummus or other light dip for all of the veggies and crackers. Here I used a cilantro avocado hummus, but anything goes.
Cut as much as you can One of the great things about a cheese board is that it’s easy to grab a bite size piece quickly. Try to cut the cheeses into pieces as much as possible so that this is doable. You will need to keep some of the soft cheeses as is (a log of goat cheese, for example). Same thing goes for fruits and vegetables– try to use bite size or cut into pieces.
Color, color, color! This is essential when it comes to a beautiful cheese board. Depending on the time of year, fresh fruits and vegetables will help add to great variety of color. I love to keep the green tops on vegetables which helps add beautiful color. I also added some additional greens in this board since I wanted it looking fresh for spring.
Mix-ins are a Must This one goes without saying! It’s necessary to mix in delicious fruits, nuts, olives, or pickles to both pair with your meats and cheeses, or to eat on their own. I often will slice up a pear or a green apple, or cut figs in half so that guests can create their own bites with different cheeses. Don’t forget to have small piles or containers of nuts (I love marcona almonds), olives, or cornichon pickles. Grapes are always a go-to, too!
Add some toppings This one isn’t a necessity, but it’s nice to have some small containers of a relish, jam, or honey to spread onto your bite of choice.
Keep crackers and bread on the side You’ll see in my photo that I don’t have a ton of crackers shown. This is because it would have taken too much room on the board! Just don’t forget to not skimp on various crackers and sliced bread so that there are a lot of options for your guests. I like to use a smaller basket, tray or platter to hold everything.
Variety is Key Remember that anything goes! The most important thing here is to have variety: cheeses, dips, meats, fruits (dried or fresh), vegetables, olives, pickles, nuts… the list goes on and honestly anything works!
Happy Spring! Happy Easter! This is one of my favorite springtime appetizers. It is so perfect to make on Easter, but really it’s delicious and absolutely acceptable to have anytime. Plus, it’s extremely healthy! The ingredients are very flexible, but the below is my favorite combination. Hope you enjoy!
6 eggs 1 avocado 1 tablespoon lemon juice (or more, to taste) 1 tablespoon dijon mustard lemon zest 2 tablespoons green onion or chives salt & pepper to taste
Bring a large pot of water to a full boil. Lower in 6 eggs, carefully with a spoon. Boil for 30 seconds. Cover, reduce to very low and simmer for 10-11 minutes. Remove from heat and drop the eggs into an ice bath for 15 minutes. The eggs should be perfectly hard boiled and very easy to peel!
Mash together all ingredients– egg yolks, avocado, lemon juice, a little lemon zest, green onions, mustard, salt and pepper. With a piping bag and tip, or just a snipped plastic bag, pipe the filling into the eggs. I like to finish them with a sprinkling of more lemon zest and sea salt. Enjoy!
Wishing you and yours a very happy holiday! A large cheese and charcuterie platter is one of my favorite appetizers for a crowd. You can chuck it full of cheese, nuts, fruit, meats, olives… the list goes on. I wrote a blog post a while back that outlines what I like to add to mine and how I get variation. Hope it helps you create your own! The board I have shown here is a favorite reclaimed bread board from McGee & Co. – I have the XL size and it’s the perfect board for a crowd!
Spring is officially here and I could not be more excited! I love hosting this time of year– in addition to the abundance of beautiful blossoms, there are so many fun entertaining pieces to use for a fresh spring table. I also love that recipes are light, fresh and colorful. Below are some of my favorite tableware pieces for spring as well as some delicious seasonal recipes. Happy brunching!
We had such a special weekend celebrating H’s baptism with family and friends. I served finger sandwiches and an orzo salad, and of course set out a large cheese board for snacking. For dessert, we had custom cookies and a homemade angel food cake with berries and lemon curd. It was a beautiful, sunny Sunday that we will remember forever!
Happy Valentine’s Day! I thought I’d resurface this photoshoot from a few years ago in honor of the holiday. I helped put this beautiful Valentine’s Day celebration together with my friends and talented creatives Park & Grove, Joel Serrato & Flowerwild. I had a specific role in the paper: calligraphed place cards, tags monogram & menus (that I also letterpressed). Park & Grove creatively executed the design & production, Flowerwild brought in absolutely stunning florals, and Joel Serrato captured the event beautifully on film. You can see our feature on Style Me Pretty here!