A Picture-Perfect Thanksgiving Salad

With Thanksgiving upon us, it’s time for the recipe mad dash. Have you finalized your menu yet? Sure, this weekend is the official start to the over-indulge season, but why not try to save a calorie or two? Thankfully, Good Eggs agrees with our squash obsession (they’re filling, delicately sweet and gourd-geous!) and has come up with a picture-perfect Butternut Squash, Kale and Farro salad recipe – just in time for Thanksgiving!


Ingredients (2-3 servings):

1 Butternut or Kabocha Squash
1 cup of Farro
1 bunch of Curly Kale
1 clove of Garlic, crushed to a paste with salt
1 tsp. Cinnamon
1 fillet of Anchovy, finely chopped
A few squeezes of Lemon
Red Wine Vinegar
Salt & Pepper


Preheat oven to 425°. In a pot, add the farro, about 3 cups of water and a small-ish handful of salt (small-ish handfuls = three hearty pinches in our world of non-exact measurements). Put pot over high heat on the stove and let the farro cook at a rolling boil until some of the grains are bursting open, but it’s still al dente (about 20 minutes). Strain immediately.

While the farro cooks, cut the squash in half, carefully scoop out the seeds (reserve if you wish to roast them) and remove the skin with a vegetable peeler or sharp knife. Cut the squash into large chunks and place in a mixing bowl. Add the garlic, cinnamon, a glug of olive oil and salt and pepper. Place on a baking sheet and put in the oven. Roast for about 25-30 minutes.

De-stem, wash, dry and roughly chop the kale. Place kale in a large mixing bowl and dress with the anchovy, olive oil, a few squeezes of lemon and a splash of red wine vinegar (just vinegar works if you want to skip the lemon). Massage the kale gently for a minute or two to make sure all of the leaves have some dressing on them and then set aside.

When the squash and farro are done, add them to the bowl with the kale and toss all of them together. Add a glug of olive oil, more lemon/vinegar if you’d like, salt and pepper to taste and you’re done!

We’re SO putting this on the Thanksgiving table! Need a cocktail for your Thanksgiving? CLICK HERE.

photo and recipe c/o Good Eggs 

Tasty Tuesday: {A Cozy Roasted Veggie Risotto}

Our resident food contributor Zoe is here again to share a mind-blowingly beautiful cauliflower risotto. It’s doused in creamy Kerrygold butter and cheese and topped with roasted sage and hazelnuts. We’re running to the store to make this recipe immediately!!

The crisp air of autumn takes a while to arrive in San Francisco and I found myself daydreaming of falling leaves and the smell of veggies roasting in the oven. I particularly love them with olive oil, burnt sage and roasted nuts. Luckily, I took a trip to Seattle where the colors around the city pointed to the transition from summer to winter with perfection and I have been cooking cozy dishes everyday since then!


This creamy roasted cauliflower risotto with sage and hazelnuts is my favorite! I made it twice in the last few days and served it for a casual dinner party with my closest friends last weekend. It’s a cold-weather winner. Now that fall storms have arrived in San Francisco I think I just might have to whip it up yet again!

Roasted Cauliflower, Sage and Hazelnut Risotto with Kerrygold Cheese

Ingredients (serves 4 larges portions or 6 small)

1 cauliflower head, trimmed and chopped
4 Tbsp olive oil
Salt & Pepper
¼ cup chopped hazelnuts
1 bunch sage, leaves picked
1.5 litres hot vegetable broth
60g Kerrygold Pure Irish butter
1 small red onion, finely chopped
1 ½ cup aborio rice
1 cup grated Skellig Kerrygold sweet cheddar


1. Preheat oven to 425°F. Place the cauliflower, oil, salt and pepper on a baking sheet and toss to coat. Roast for 15 minutes, add the hazelnuts and half the sage and roast for a further 10 minutes or until golden.
2. Place the stock in a saucepan over medium heat and bring to a simmer. Melt the butter in a large saucepan over medium heat. Add the onion and cook until translucent, about 5min.
3. Chop the remaining sage and add to the pan with the rice. Gradually add the broth, 1 cup at a time, stirring continuously for 20 to 25 minutes or until the stock is absorbed and rice is al dente.
4. Stir through cheddar, cauliflower mixture, salt and pepper and serve.

This dish has us daydreaming not only of falling leaves and roasted veggies like Zoe, but also of our trip to Ireland with Kerrygold earlier this year! The cheese in the risotto, the idea of a heart-warming, home-cooked meal brings us right back to those Irish farms where we shared some of the most delicious dishes with friends. You can check out more details of our trip to the Irish countryside here.

original food styling + recipe for apartment 34 by zoe armbruster

Elevate Your Monday with Nespresso

We all know the old adage: breakfast if the most important meal of the day. You can’t fight the science – properly fueling up before you head out helps your health, helps your brain power and is just generally more civilized.


See, doesn’t that look lovely? But in those early months of motherhood, lovely went out the window. The days were all about survival. Very little attention was paid to my morning routine. But now that Carter is six months old, I’m attempting to add a little more sanity to daily life. I’ve recommitted myself to enjoying my mornings again. This includes something warm to eat, a nice place setting and a perfect cup of coffee!

Coffee is such a soothing morning ritual. I’m still drinking decaf after giving up caffeine last year, but it’s actually the taste – the experience – that I crave, not the jolt. In the past I would always go out to get my coffee. Even with an old school manual espresso machine sitting on my counter {a long dormant wedding gift}, I never felt like I could make something as good as a barista brewed. But standing in line for your espresso in your pajamas {and running into your neighbors!} is not a good look!

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Thankfully, the Nespresso VertuoLineTM Evoluo is here to save me and my coffee loving soul. It brews both large-cup coffee and authentic espresso at the touch of a button – aka it’s fool-proof. That’s very necessary for this continually sleep-deprived mama. I need as much automation as the world can offer me right now!

So rather than run all around, I’m making a point to carve out a few minutes of my morning for me. It feels so nice to have a bit of time back to leisurely enjoy an amazing cup of coffee and a gorgeous spread. Ok, ok, I cannot tell a lie. I haven’t figured out how to have leisurely morning yet. I probably only get about five minutes max, my table rarely looks so beautifully set and while I am now making my own blissful cup of coffee at home, I have my pastries delivered from Craftsmen & Wolves! Regardless, if you can find a few minutes to elevate your everyday, you’ll be amazed how it helps you get through the grind.

Maybe next month I’ll recommit myself to actually cooking!

PS: If you need a little extra convincing, you don’t have to take my advice. Take George Clooney’s! He’s signed onto Nepresso’s Experience A Cup Above campaign and as I always say, WWGD?! 

styling by bianca sotelo // original photography for apartment34 by suzanna scott


This post was created in connection with my appointment as a Nespresso “A Cup Above” participant. Thoughts and opinions are 100% my own. Thanks for supporting collaborations that have kept Apartment 34’s doors open.