Tasty Tuesday: {Chill Out with This Tangy Summer Treat}

“Summer” in San Francisco is a tricky thing. We’ve been dying for Karl the Fog to disappear so we can enjoy the season’s finest – warm weather, tropical flavors and treats on treats on treats. But this recipe stopped us in our summer-seeking tracks! The coconut chia pudding topped with passion fruit granita sounds like the ultimate mid-afternoon indulgence or after dinner dessert. Refreshing, tangy and healthy as far as sweets go, we’re guaranteed to be chilling out with this bowl of goodness in hand all summer long – just as soon as the sun decides to show up!

chia-seed-pudding-granita

Coconut Chia Pudding + Orange Passion Fruit Granita 

Ingredients:

For the pudding
:
– 1 medium young coconut
– 1 cup coconut cream (from a can)
– 1/3 cup white chia seeds
– 1/2 teaspoon almond extract
– 1 tablespoon elderflower syrup
– 1/2 vanilla pod
– Juice of 1 lime

For the granita:
– 1 cup freshly squeezed orange juice
– 1 passion fruit, pulp removed
– 1 teaspoon agave syrup or honey

Pomegranate and mint to garnish.

Sounds amazing, right? Well, we won’t mention you can can substitute the almond extract for amaretto. Wait, we just did! You’d be silly not to head over to Artful Desperado for the full recipe!

image via Artful Desperado 

We’ve Got A Crush

For no other reason than like Jennifer Paige sang, “it’s just a little crush”, we had to share the inspiration that has been making our hearts skip a beat this month. It’s not like we faint every time we touch, but it’s kind of like that!

We’ve got a crush on walls overtaken by blooms…

flower-wall

We’ve got a crush on glass & metal doors…

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We’ve got a crush on watermelon radishes…

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We’ve got a crush on moments when art mimics real life…

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We’ve got a crush on serious volume…

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We’ve got a crush on the summery vibe of this styling…

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And we’ve got a crush on different mirrors, lots and lots of different mirrors.

wall-of-mirrors

Ok, dish. Who or what are you crushing on lately?? And in case you have the sudden urge to geek out a bit in your office and listen to Paige’s #1 90’s tune, here ya go.

image 1 via Mark Colle for Raf Simons via I Love Belgium // 2 via Still Stars // 3 via Camille Styles // 4 via Hecker Guthrie // 5 via A Love is Blind // 6 via Petra Bindel // 7 via Domino

3 Star-Studded Memorial Day Recipes

If you’re planning to throw any type of backyard party this summer – which you should be! – you’ll want to have the following three recipes safely in your back pocket. They will quickly become your secret BBQ weapons of choice, guaranteed to wow anybody walking by the potluck spread. We love that these recipes will come in handy all season long – Memorial Day, birthdays, 4th of July, no problem! They’re so simple, yet sophisticated you’ll never sign up for potato salad again!

pork-slider-recipepulled-pork-and-brie-slider-recipe

Pulled Pork & Brie Sliders (serving size 6)

Ingredients:

– 3 cups pulled pork
– cut of your favorite brie
– 6 sesame seed slider buns
– radish slices for garnish
– arugula for garnish

Method:

Prepare pulled pork and heat in crock pot {we love this marinade!} or buy it from your local grocery store. Toast slider buns and dollop spoonful of pork onto bottom bun. Slice a thin piece of room temperature brie and add to top of pork. Garnish with arugula and radish slices. Enjoy!

pea-shoot-and-radish-salad-recipe-2pea-shoot-and-radish-salad-recipe

Pea Shoot & Radish Salad (serving size 6)

Ingredients:

– 1-3 radish bunches
– 1/2 cup watermelon radish
– 3 cups pea shoots
– 1 avocado
– 1/2 c – 1 c of whole English peas
– Manchego cheese for garnish
– lemon vinaigrette
– salt to taste

Method:

Lay pea shoots on serving platter. Use mandoline slicer to achieve thin radish slices. Add radishes to pea shoots as well as whole peas. Slice avocado over top with shaved Manchego cheese. Drizzle with your favorite lemon vinaigrette and sprinkle sea salt to taste!

white-wine-sangria-recipesparkling-star-spangled-sangria-recipe

Sparkling Star Spangled Sangria (serving size 4-6)

Ingredients:

– 1 bottle white wine
– 1 bottle champagne
– 1 cup blueberries
– 1 cup sliced peaches
– 1 cup cherries
– 1/4 cup Triple sec
– sugar to taste
– rosemary to garnish

Method:

Mix chilled wine, champagne and Triple sec into pitcher. Add sugar to taste {about 1/4-1/2 cup} and stir until dissolved. Top off with chopped fruit. Let chill in fridge for at least 4 hours. Serve over ice.

If you’re looking for more summer entertaining ideas, be sure to check out all our favorite outdoor entertaining ideas.

Summer fun, here we come!

produced by bianca sotelo // original photography for apartment 34 by to wander & seek // food styling by natasha kolenko // illustrated recipes by bright room studio