I always love a good Chai, so when Annie offered up this amazing recipe, I was so excited. With the perfect amount of spice and my favorite, almond milk, it’s as delicious as it is comforting, and just the thing for a chilly day.
Food & Drink
I’m powerless to the charms of an amazing cheeseplate any time of year, but during the holidays, I find it especially hard not to give in. Either as the perfect start to a great meal or as a great meal in itself, I love creating cheese plates for a big parties, and even more, for a party of two. With so many variables involved and so many fantastic possibilites, I asked my friend, caterer and party planner extraordinaire Annie Campbell, to share her tips and tricks for creating the perfect cheese plate. I hope you enjoy!
The quintessential holiday appetizer, these delicious potato pancakes with all the fixings are courtesy of the wonderful Annie Campbell – she made them for me and I just had to have the recipe. Needless to say, I will definitely be adding them to the menu for this year’s Hanukkah party!
When I spotted this recipe on one of my favorites, Heidi Swanson’s 101 Cookbooks, I knew I had to add it to my to-make list. It looks delicious, festive, and the perfect bowl of soup for October or November.
I shared one of our family favorites, Heidi Swanson’s Sushi Rice Bowl, a little while back. This Kale Rice Bowl, also from her wonderful recipe journal 101 Cookbooks, is a great alternative, and every bit as yummy.
Pumpkin muffins are my go-to for October and November – I love them and so do my kids. And this wonderful recipe from Pamela Salzman incorporates great ingredients that make them far less guilt inducing. I love to make them with currants and sometimes sneak in some chocolate chips for the kids.
Almonds are one of my favorite healthy go-to snacks, but this simple yet insanely delicious recipe from Barrett at Valleybrink Road takes it to another level. I am thinking that even the healthiest snack can become not-so, if you can’t stop eating it.
I love finding recipes that are as versatile as they are delicious, and Valleybrink Road’s Heirloom Tomato Salsa is just that. Packed with some of my favorite flavors, it pairs just as easily with chips and quesadillas as it would grilled chicken or fish.
My new favorite restaurant, despite having just celebrated its ten-year anniversary, A.O.C. moved to its new location on 3rd Street at the beginning of this year, and brought with it an incredible new menu and craft cocktail selection.
One of my favorites, Pamela Salzman’s delicious Kale, Mushroom and Brown Rice Bake is a hit with the whole family, and the perfect recipe for the transition from summer to fall. For Richard, we skip the cheese and use hemp milk and it’s almost as yummy.
It’s rare that you’ll come across someone who doesn’t like guacamole – I, for one, can’t even imagine such a thing. But for the few who do not, Barrett from Valleybrink Road’s insanely delicious recipe might be just the thing to change their mind. Simple, bright, and with just the right amount of kick, it is absolute avocado perfection.
I love finding dishes that, though light, are completely satisfying. Barrett from Valleybrink Road shared this winner with me and I was instantly hooked. Full of bright, beautiful flavors, and the presentation to match, it’s as gorgeous as it is delicious.
I am always on the hunt for light, delicious dishes, and Valleybrink Road’s Heirloom Tomato and Corn Salad definitely fits the bill. Super quick and easy, it’s the perfect go-to this time of year when corn is in season.
By now, you are quite familiar with my obsession with all things Valleybrink Road, and this recipe for Summer Squash with Pecorino and Lemon Vinaigrette is no exception. It is a beautiful combination of flavors and the perfect light summer dish. Enjoy!
Having already tried one of Barrett’s inspired tartines with ricotta, apricot, and mint, I just had to try her Ricotta Crostini with Tomato Vinaigrette. We have the most delicious cherry tomatoes growing in our garden, and Ripley loves to help me pick them – in the summer months, we tend to have an overabundance of them in our kitchen! I think we may have just solved that problem.