I recently had the pleasure of hosting lunch at my home for the team at Haven Collective. It was such a great day! We did a photo shoot and interview for a feature on their website, I led them through a little meditation practice, and then we opened a bottle of rosé and sat down at my farm table to enjoy a meal.
If you love avocados as much as I do, then you’re going to go gaga over this smoothie. My best friend Estelle came for a visit over Memorial Day weekend and made one for me. I listened to her talk about this avocado smoothie for weeks; she discovered it on her recent travels to Mexico and has not shut up about it since. Now that I’ve tried it, I get what all the fuss was about! It’s delicious!
Avocado Burrata Salad With Radishes
A beautiful meal doesn’t have to be a fancy meal. All you really need are fresh ingredients, creativity, and love. Making this little summer salad was all about passionate artistic expression. I had so much fun composing the ingredients on the plate—slicing the avocados and placing them just so, adding a dollop of burrata on top of a tiny bunch of frisée, sprinkling spicy radishes around the plate. I finished it with a drizzle of really good olive oil, some syrupy aged balsamic vinegar, French sea salt, and freshly ground black pepper.
Avocado Deviled Eggs
I remember exactly where I was when I tasted my very first deviled egg. Our next-door neighbors invited us over for a picnic and I specifically remember looking at a plate of halved eggs filled with pillows of yellow cream and asking my mom, “What’s that?” It was love at first bite, a love that only grew bigger as I popped the tenth one in my mouth.
Tacos and Tequila
I love tacos. LOVE. I could eat them all day everyday. I’m a V.I.P. customer at Taqueria in Jersey City, a local authentic Mexican dive. Tacos will always be my first choice and will undoubtedly be my last meal. My favorite are crispy fish with spicy chipotle mayo. Add a little tequila to the mix and I’m a very happy gal. Since I’m always looking for an excuse to eat tacos, Cinco de Mayo seemed like the perfect incentive to do a little recipe tasting, I mean testing.
Homemade Mushroom Ricotta Ravioli
Homemade pasta is a courageous practice. You just have to jump off the cliff and trust that a big bowl of tagliatelle, or spaghetti, will appear to catch you. Pasta dough is simple to make, but lest we forget: just because something is simple doesn’t mean it’s easy. You will make mistakes. The first time I made homemade pasta was a complete disaster. I used way too much flour and then rolled it out with a rolling pin, not nearly thin enough. It looked like a paper mâché project gone awry, but I ate it anyway (of course), which rendered me comatose. I had to lie down for the rest of the day.