I’ve already established how much I love peaches. As the season comes to a close (boohoo!), my friend Maia is back with the perfect to make good use of the final crop. This recipe for homemade peach granola is going on my must-make list this week. You better get your cook on before it’s too late!

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I eat granola for breakfast almost every morning. I make large batches of my favorite granola recipe that I learned from my mom and then I change it up slightly by adding different toppings like fresh fruit or flavored yogurt. This particular iteration, in my opinion, would be just as enjoyable as a dessert as it is for breakfast.

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RECIPE: DRIED PEACH GRANOLA PARFAIT 

INGREDIENTS
3 cups Rolled Oats
1/2 cup ground flaxseeds
2 cups Mixed Nuts – combo Almonds, Pecans, & Walnuts
3/4 cup Maple Syrup
1/2 cup Coconut Oil
1/2 tsp Salt
1 tsp Vanilla
1/2 tsp Ground Ginger
1/2 tsp Cinnamon
Vanilla greek yogurt
Dried peaches – You can buy them or if you want to make your own, follow the directions below.

DIRECTIONS
Preheat oven to 300

Mix dry ingredients.

Mix wet ingredients.

Combine & thoroughly mix so all grains and nuts are coated.

Spread out on a cookie sheet

Bake for 1 hour, stirring and turning with a spatula halfway through.

Let cool completely

Spoon the vanilla yogurt into a small bowl, top with granola and dried peaches. Drizzle with a little maple syrup for an extra treat.

Enjoy!

Oven dried peaches
Preheat oven to 200 degrees (if your oven goes lower you can do 170 degrees)

Slice peaches

Soak the peaches in lemon juice for a few minutes to keep from turning brown

Place on cookie sheet

Bake with the oven door ajar for 6-8hrs

Be sure to check out Maia’s Savory Zucchini Muffins! And our entire archive of recipes HERE.

original recipe & photography by maia mcdonald smith

It feels like only yesterday that we toured textile designer Rebecca Atwood’s Brooklyn studio. She was an up and coming artist at the time, making amazing prints and patterns and turning them into beautiful pillows. But that was actually three years ago and she’s since taken the design world by storm.

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Collaborations with Method, Steven Alan and too many more to count have come – her line only continues to grow. And Rebecca is coming out with quite possibly the prettiest interior design book I’ve seen in quite some time. It’s easy to see why. Called Living with PatternRebecca tackles one of the most intimidating parts of decorating – working with print and pattern. I know I still shy away. But the gorgeous home tours speckled throughout this tome (shot by none other than my fave Emily Johnston), will quickly convince you to spice things up a bit.

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Rebecca’s adage about crafting your home is after my own heart; your home should be livable, layered, and interesting and most importantly a reflection of your personal history and dreams. Pattern can reflect your particular oppositions, interests,aspirations, and views of the world. And ultimately, pattern can be personal and genuine, not just trendy. Love that.

The book covers everything – from pattern usage you probably already have, such as on your duvet cover or in the living room rug, and also reveals the unexpected places you might not have thought to add it: bathroom tiles, an arrangement of book spines in a reading nook, or windowpane gridding in your entryway.

While I’m certainly a self identified pattern-phobe, Rebecca’s book will inspire you to explore your story and create a home that is rich, multidimensional, and truly your own. I’m certainly going to be referring to it constantly as I continue to put finishing touches on the Victorian.

You can snag your copy of Living with Pattern RIGHT HERE. Official sales start tomorrow.

photography by emily johnston 

Apartment 34 on Instagram

Ok people, there are only two weekends of summer left! If you’re anything like me, you’re going to want to cram in as much as possible before Labor Day’s final summer BBQ. I know I am!

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I’ve been compiling quite the list of things to do. Everything from hosting a brunch party at our new house – hence the awesome baked eggs you see above (and that I’ve included the recipe for below!), to things I want to read, see or experience before we say so long to the summer slowdowns.

> I want to do a family picnic at any of these Bay Area beaches 

> I’d like to make return trip to here or here

> I’m still trying to embrace Snapchat (I’m apartment34) and now Instagram stories too! I’m going to try following these designers to see if I get inspired to constantly share my every move

> If you’re married, in a committed relationship or just fascinated by them then you must take time to read this 5 part series on marriage. Called The Divorce Lawyers Guide to Marriage (written by my friend Erik Newton of the equally amazing podcast, Together), is damn genius. I particularly appreciated part 4.

> And back to that egg recipe. It’s actually created by celebrity chef Daniel Patterson, chef of the Michelin starred restaurant Coi but not for his restaurant, but for the American Express Centurion Lounge at San Francisco International Airport! Yes, you can actually eat that well while traveling. And that’s just the beginning. Chef Patterson has created an entire menu for the Centurion Lounge. You can get other made to order dishes like Little Gem Lettuce Salad, Eggplant Miso Soup with Shiso and Sesame or Grilled Chicken with Shaved Fennel, Tomato and Herbs. I suddenly want to go out to lunch at the airport! But at least you can recreate this dish at home. I know what I’m doing this Sunday morning.

RECIPE: BAKED EGGS, WHITE BEANS, SPRING VEGGIES, TARRAGON CRUSTY BREAD

Prepared by Daniel Patterson, The Centurion Lounge Executive Chef, San Francisco

INGREDIENTS
2 cups dried cannellini beans
1 medium carrot, peeled and small diced
1 cup celery, leaves removed and small diced
1 small onion, peeled and small diced
3 cloves garlic, crushed
1 pound Spanish chorizo, removed of their casing
2 tbsp tomato paste
16 oz vegetable stock
1 bunch kale, stems removed and roughly chopped
Salt and pepper
8 whole eggs
4 oz Spanish manchego cheese, rind removed and shaved
4 slices thick cut crusty bread, ciabatta or similar
1 bunch Tarragon
Olive oil for brushing
4 scallions, cut on bias

DIRECTIONS
1. Soak the beans overnight and then braise in water until tender

2. Preheat oven to 350º.

3. In a medium to large sauté pan, over medium-high heat, add carrots, onions, celery, garlic, and chorizo. Stir constantly until chorizo is cooked through and vegetables have sweated.

4. Next, add in the tomato paste, stir to incorporate evenly, followed with the cooked beans and stock. Bring to a boil, then reduce heat to a simmer, stirring occasionally to prevent sticking.

5. Finish the chorizo beans by folding in the kale, until just wilted, and season with salt and pepper.

6. Divide the beans between four shallow, oven-proof bowls. Place 2 cracked eggs on top of the beans in each bowl and place in the oven for 10 minutes.

7. Brush both sides of the bread with olive oil, season with salt and pepper, and lightly grill or toast in the oven until lightly charred. After the eggs have cooked for 10 minutes in the oven, remove and place the manchego cheese evenly over the eggs. Place back in the oven until cheese has melted. Garnish baked eggs with the scallions, grilled bread and chopped tarragon.

Photo by Kelly Sullivan/Getty Images for American Express

Did you catch the killer ELEVAT Design Collective’s kitchen that I featured last week?  Well, today you get to see the rest!

To remind, the entire space was inspired by a custom Pantone color. Color has such an impact on design. For this space, the Pantone Color Institute created a deep hued neutral that evokes the warmth of a a rich cognac or whiskey, hence the name Single Malt. Each brand involved in the Elevate Design Collective, which includes Schlage, JELD-WEN, Formica Corporation, KitchenAid, Hunter Fan and Delta Faucet, created bespoke products incorporating Single Malt in some way. The hue was incorporated beautifully throughout this loft’s super chic kitchen, but I love the additional subtle pops throughout the rest of the space.

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The loft has great natural light and all the bright white combined with black accents offer a striking contrast. But the space is really touched off and warmed up by natural elements and those great pops of Single Malt throughout. Did you catch those amazing Single Malt cages on the fans by Hunter Fan? Or the custom door hardware on the bedroom door created by Schlage? Those hits of the copper-y hue balance all that black and white.

Sadly, the custom Single Malt products aren’t available for sale to the rest of us, but they inspired me to create a living room moodboard to achieve a similar look. apt34-elevate-living-room-2

SHOP THE POST 

schlage door hardware / hunter douglas ceiling fan / campaign chair/ pendant light /  moroccan wedding blanket /  tile vases / woven pillow / cubes / marble coffee table / sidetable / floor lamp / ben ourain rug / sofa 

 

By the way, you can enter to win a $500 gift card for your own project courtesy of the ELEVATE Design Collective. They’ll be choosing three winners, so be sure to enter here between now and September 16th!

And if you missed the tour of this loft’s stunning kitchen you don’t want to miss it. CLICK HERE to check it out.

This post is sponsored by the Elevate Design Collective. All thoughts and opinions are 100% my own. Thanks for supporting posts that keep apartment 34’s doors open.

One of my favorite parts about being a lady with a baby is hunting down the fabulous baby stuff out there. Even though it can be a little hard to find, if you dig past the crayola-colored everything you can find super cool clothes and toys that make you just as happy as your little. More importantly, you can also make sure everything your kid puts on or plays with isn’t going to harm them.

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Case in point: everything you can get at Noble Carriage. The online children’s boutique is a beautifully curated collection of responsibly made cloths and toys. Founder Jen Hartford has very strict sustainability and safety standards for what she carries and I for one appreciate that immensely. While I hate to come across as one of “those moms,” I definitely pay very close attention to lotions, soaps, food, fabrics, toys – kinda all of it. Yeah, I am that mom. Their little bodies are just so tiny – if I can do my part to keep the nasty away – I’m going to do it.

So when Jen asked me to be part of her Wellness Wednesday interview series – where you get a peek into the routines of parents who are raising kids with healthy living in mind – I gladly said yes.

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Jen’s questions were so thought provoking. And it’s always fascinating to see how other families get through the crazy that is raising tiny people. For me it’s about finding some sort of balance – whatever that actually means.

CLICK HERE to check out the entire interview and HERE to shop my curated picks at Noble Carriage.

Curious about how I’ve struggled with  embraced motherhood? CLICK HERE

photography by emily scott

 

Today we have extra tasty treat for you. My dear friend Maia is stopping by to take Tasty Tuesday to the next level. Maia is a bit of a renaissance woman. That’s a fancy way of saying she’s really good a lot of stuff. She’s a graphic designer, photographer, art director (of Rue Magazine no less), mother, founder of the fab online children’s shop Bitte, and also a great cook. Now that she bought her first house with an enviable yard, Maia has also become something of a amateur gardener this year. Color me impressed. I’m just thankful Maia is willing to share some of the fruits of her labor  – literally – in the form of amazing recipes inspired by what’s coming out of her garden right now. Even if you have to get your produce from the farmer’s market (like I do), for the next few weeks Maia is going to help us make the most of this end of summer bounty. First up: the prettiest Zucchini Muffins that you ever did see.

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If you have a garden, this time of year can be a little overwhelming. Trying to harvest and use everything up before it gets stolen by critters or rots can sometimes feel like a full time job. But I always hate to waste any of the goodies too. So I thought I would share a few recipes that will help you make the most of your late summer harvest. Or if you’re not the gardening type, you can still do a lot of fun things with a big haul from the weekend farmer’s market.

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First up is a recipe for Savory Zucchini Muffins. It’s a twist on the usual sweet zucchini bread, that as anyone who grows zucchini knows, you get sick of pretty quick. The best part is that these can easily be frozen in a ziplock freezer bag and brought out months from now when you’ve recovered from your zucchini overdose. You could also easily sub out half the flour with whole wheat flour to make them a little healthier for easy breakfasts on the go, or packed into school lunches.

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RECIPE: SAVORY ZUCCHINI MUFFINS

Ingredients
Makes 12 Muffins
• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp dried oregano
• ½ cup greek yogurt
• ½ cup milk
• 1 egg
• 1/4 cup melted butter
• ½ + 2 tbsp cup shredded cheddar cheese
• 1 tsp chopped fresh basil
• 2-3 minced garlic cloves
• 1 cup shredded zucchini (drained of excess liquid)

Instructions
1. Preheat your oven to 350 degrees.
2. In a bowl whisk together the flour, baking powder, baking soda, sugar, salt and oregano.
3. In a separate bowl, whisk together the milk, yogurt and egg.
4. Stir the garlic into the melted butter.
5. Whisk the melted butter mixture into the other wet ingredients.
6. Add the wet ingredients to the flour mix, and gently combine. Don’t over mix the batter.
7. Stir in the shredded cheese (leaving out 2 tbsp for topping) shredded zucchini and chopped basil.
8. Spoon even amounts of mixture into a greased muffin tin and bake for 45 minutes, or until a toothpick inserted in the centre of the bread comes out clean.

 

I cannot thank Maia enough for sharing this beautiful recipe with us. Be sure to check back weekly through September for all her delicious ideas.

For the rest of our Tasty Tuesday archive CLICK HERE.

original photography for apartment 34 by maia m. smith

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