Arugula Salad with Pears, Blue Cheese, Dates, and Walnuts
This little salad holds a special place in my heart. My best friend, Estelle, made it for me the last time I visited her in London, and I immediately fell in love; it’s the perfect balance of salty, sweet, crunchy, creamy, and bitter. What I love most about this salad, though, is how much it reminds me of Estelle—of that evening in London, watching her in the kitchen chopping and mixing; sitting on her couch eating dinner with a bottle of wine; watching Bridesmaids (her favorite movie) and trying not to spit out our food!
Braised Short Ribs
I don’t know about you, but I’m done with winter. D.O.N.E. Nothing would make me happier than to say buh-bye to the cold, so I decided to send winter out with a bang by making the most wintery meal I could possibly think of: braised short ribs. Here’s hoping it does the trick (Hello, spring)!
Spring Quinoa Bowl
I’m a big fan of quinoa bowls because I can throw in whatever I have laying around my fridge. It’s my idea of fast food. There’s no cooking, just a pre-made batch of quinoa, a bit of chopping, and a drizzle of this and that et voilà. This is what I eat for lunch most days, and it hits the spot every single time.
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.