3 Spring Pasta Recipes to Try This Week

Recipes

It’s been a little while since we talked food around these parts, but I suspect you all still like to eat, yes? Me too. And preferably not leftovers off of my toddler’s plate. I firmly believe there is nothing better than enjoying a meal made with fresh, in-season ingredients. Farmers’ markets are now brimming over with some awesome spring produce so this is the time to take full advantage. With Memorial Day Weekend coming up I know we’re supposed to be focused on all things grilled, but really, how exciting does a charred piece of meat ever get? I’d turn to a lovely meal of fresh pasta any day of the week. So I’ve gathered three spring pasta recipes that you can either whip up for a weeknight dinner or even serve over Memorial Day – very European style (yes, I realize Memorial Day is a very American holiday, but I’d always rather be in Italy so pasta it is!).

Bucatini with Zucchini, Olives & Macadamia Nuts: While it might sound a little odd to put macadamia nuts in with pasta, their rich fatty texure and smooth flavor can mimic pine nuts and works wonderfully. I love the addition of big salty olives to this dish. If you can find early season tomatoes, go for it, otherwise just skip ’em.

Ingredients for basil pesto:
1 large bunch of basil
1-2 cloves of garlic
40g pine nuts
30g Parmesan, finely grated
freshly ground black pepper
a small pinch of freshly grounded sea salt
50-60ml of good quality extra virgin olive oil

Directions
Place basil, garlic, pine nuts in the food processor bowl first. Whizz until fine and then add the rest of the ingredients: grated Parmesan, salt, pepper and olive oil and mix them all together with a spoon.

Ingredients for the pasta:
350g fresh pasta – I love a local whole wheat bucatini made by Bay Area-based The Pasta Company
4 zucchini
200g green olives
200g yellow tomatoes
100g macadamia nuts
a handful or two of pine nuts
good quality olive oil
a handful of grated parmesan
fresh basil leaves

Directions
Boil the pasta in lightly salted water with a spoonful of olive oil. Drain, pour some cold water through it and place back in the pan. Add the pesto and mix it in well so it covers the whole pasta. Pour some oil in a pan, heat it up and add sliced zucchini, cook until just softened. Add them to the pasta and heat it up slightly. Take it off the heat again and add the rest of the ingredient: olives, halved tomatoes, macadamia and pine nuts. Sprinkle with some grated Parmesan and fresh basil leaves.

One-Pot Spring Pasta with Smoked Salmon: This dish evokes the flavors of blinis with smoked salmon and sour cream, but this time over pasta instead of a tiny canapé! Peas and asparagus lighten and brighten things up. I’m into it.

Ingredients
12 oz. linguine or other long pasta
3/4 tsp. kosher salt, plus more
1 bunch asparagus (about 1 lb.), trimmed, cut into 1″–1½” pieces
1 lb fresh peas shelled (or 1 (10-oz.) bag frozen peas)
4 Tbsp. cold unsalted butter, cubed
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1/2 cup sour cream, divided
1 1/2 tsp. freshly ground pepper, plus more
6 oz. smoked salmon, sliced into ½” strips
1 cup basil leaves

Directions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (or 2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.

Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/4 cup sour cream, 1 1/2 tsp. pepper, and remaining 3/4 tsp. salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).

Divide pasta among bowls. Top with salmon, basil, and remaining 1/4 cup sour cream. Season with lots of pepper.

Penne Pasta with Ramp* Pesto, Peas & Walnuts: This recipe is full of bright fresh flavors including wild ramps, lemon and chile flakes (if you like heat). It’s most likely what will be on my plate tonight!

Ingredients

Fresh penne pasta
1/2 C sugar snap peas
1 package pea shoots
lemon
Ramp pesto
grated parmesan
walnuts
salt and freshly ground pepper
olive oil
chile flakes

Directions

Bring a pot of salted water to boil. Add the pasta and cook until al dente, 5 minutes or according to the package instructions. Drain the pasta, reserving ¼ cup of the pasta water. Meanwhile, trim the sugar snap peas, removing the strings and cut the sugar snap peas in half. Coarsely chop the pea shoots. Cut the lemon into wedges for serving.

In deep sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the sugar snap peas and sauté until nearly tender-crisp, 2 minutes. Remove from the heat and set aside.

When the pasta is ready, add it to the pan with the sugar snap peas, along with the pesto, half of the cheese, and the reserved pasta water. Toss over low heat until the cheese has melted, 1 minute. Fold in the pea shoots last. Season to taste with salt and pepper.

Heap the pasta on plates and sprinkle with some of the remaining cheese, the walnuts, and chile flakes, if you like. Serve warm, with the lemon wedges for squeezing.

* Wild ramps are in season this time of year. They are kinda like a cross between a spring onion and fresh garlic. Simply substitute ramps for basil in the typical pesto recipe (and skip adding additional garlic) and you’ll get a really bright flavorful sauce.

Do you have a favorite spring pasta recipe?

For more spring meal inspiration, CLICK HERE. If classic Memorial Day recipes are more your thing, CLICK HERE. And if you need cocktail ideas, CLICK HERE. This one is my very fave.

photography & recipes via bea’s cookbook, epicurious and good eggs

Six Picture Perfect Margaritas for Cinco de Mayo

Entertaining

Well hello there, May 1. And just like that, another month is upon us. Thankfully, May welcomes us with one of the very best days of the year – Cinco de Mayo – and it is just 5 days away! If you haven’t previously noticed, I thoroughly enjoy all things pertaining to tequila. I don’t think I’ve ever met a margarita that I don’t like. Ok correction – any that come out of machine are really bad. But that’s because it is SO easy to make a really good margarita at home.

To ensure you’re fully prepped for this Saturday, I’ve rounded up my favorite margaritas from over the years and a couple recipes from friends.

Most likely our most popular margarita recipe to date, the Grapefruit Margarita is as delicious as it is pretty.

If you want a margarita with a little sweet and a little spice, you’ll like the Tiki Rita. It’s got a few more ingredients than the tried and true, but it’s worth the fuss.

If you’re one of those people who only drink margaritas blended, I will forgive, but you must at least make your own. This Slushy Coconut Mint Margarita should immediately transport you to preferred tropical location.

The Coralina Margarita combines a margarita with my other favorite thing – red wine! This margarita recipe was created by Riesler Morale, a mixologist from Mexico City and offers a touch of sweetness with simple syrup and a sugared rim.

I wouldn’t think to add veggies into margaritas, but this Garden Margarita by my friend Ashley at Craft & Cocktails adds fruity and herbaceous notes with Earl Gray tea and apricot liqueur. This would be a good option for someone who thinks they don’t like tequila.

This cocktail is technically a Paloma – which mixes a larger proportion of grapefruit juice with tequila – but I’m throwing it in here just to mix things up. And this one, by Sugar & Cloth, adds a kick with jalapeno simple syrup!

As a little bonus recipe, I also wanted to share an option for the tequila averse among us. I got your back pregnant mamas (or perhaps you want a Cinco de Mayo option for the kiddos). This Pineapple Mint Agua Fresca recipe is sure to be a winner.

What are your Cinco de Mayo plans? Since it’s on a Saturday this year, we can really celebrate from sunup to sundown. Though I wouldn’t recommend starting your margaritas quite that early. But I’m all for breakfast burritos!

If you need some tacos to go with your margs, CLICK HERE for the perfect recipe.

11 Meals that Only Need One Bowl

Entertaining

We all know that as life gets busy it can be really easy to skip a home-cooked meal. From Postmates to drive-throughs there are a million ways to get a quick bite. But you sacrifice so much when you take the easy way out. It costs way more money and usually is way worse for your health. So even as I’ve been swamped with projects of late, I’m staying committed to eating at home. How? Enter the one-bowl meal. A one-bowl meal is the perfect busy person solution. You just make sure your refrigerator (and pantry!) are crammed with ingredients, make sure your spice cabinet is stocked and you can reach in and whip up any one of these bowls for virtually any meal. They’re really all-day friendly. I recently made this delicious bowl that’s now on heavy rotation, but I’m also constantly pinning new ideas. The following 11 one-bowl meals are on the top of my must-make list for the rest of the month. I’m confident these will keep me and the fam well-fed until May.

For all the avocado toast lovers out there, why not eat it in bowl form?! This salad combines some yummy bread chunks with avocado, but adds pickled shallots, toasted seeds and feta. Definitely next level. I’m all over it. The recipe is here.

When in doubt, put an egg on it. That is my mantra when it comes to one-bowl meals. When it’s a Turkish egg drizzled in a spicy butter sauce I’m jumping for joy. This bowl is in the detox vein but gives you some full-fat goodness that will keep you satiated for hours. She’s real purdy too. The recipe is right here.

Seeds toasted with Tumeric give this chickpea salad a hearty, Moroccan vibe. I’m into it.

This recipe for overnight oats is one part breakfast, one part lunch. Yes, it’s foundation is oats – traditional breakfast fare, but the addition of miso-braised kale and scallions and furikake season takes it to a savory place that’s perfect for lunch. But then you also add a soft boiled egg so really, I think this dish is one of those any-meal types. Regardless its beautifully delicious and possibly want I’m going to make tonight! Deets are here.

Bowl recipes typically include super ingredients and this one features a motherlode. Quinoa, kale, spinach avocado, almonds, coconut oil, sprouts and of course an egg. They call it a Green breakfast bowl, but this just might be what I’m having for dinner tonight!

This salad recipe had me at halloumi cheese. Have you ever had it? It’s this kinda soft, kinda firm squicky greek cheese and I.love.it. Fried halloumi combined with lentils, cucumber, and some charred tomatoes sounds like the perfect combo to me.

Smoothies are a no-brainer for breakfast, but if you want to take a little more time to slow down, set some intentions, or simply scroll Instagram for a few minutes, a smoothie bowl is a perfect solution. A smoothie bowl lets you add all kinds of favorite toppings. You’d be amazed how much more mindful you are when you actually have to chew. Check out this recipe from the Apt34 archives right here.

I love any recipe that includes smoked salmon but when you add dukkah – my favorite spice blend du jour – things get really delicious. This is the perfect dinner salad idea. Hearty, flavorful and pretty too.

Sweet spring carrots are now popping up everywhere. This lovely carrot ribbon salad with orange tahini dressing would be the perfect light lunch. Get the recipe here.

Have you ever seen a prettier smoothie bowl? I love the idea of dressing up a green smoothie with toasted seeds, berries, kiwi and mint. I’m confident mine won’t look as gorgeous as Gather & Feast’s, but I’m ok with that.

Chickpeas are a reoccurring star of these bowls, but it makes sense – they’re just so versatile. Packed with both fiber and protein chickpeas take on virtually any flavor profile you assign them. This Moroccan spiced chickpea bowl adds garlic, chili powder, cumin, turmeric and garam marsala for Moroccan flare. Cucumber and good greek yogurt counterbalance with some coolness. And the combo is just delicious.

For even more easy healthy recipe ideas, CLICK HERE.

Recipe: Healthy Mushroom Spinach Egg Skillet

Entertaining

As my son about to turn three, it’s an obvious time to reflect on how I’m doing after three years of motherhood. Emotionally, mentally, physically. Because being a mama is the freight train that everyone can warn you is coming, but you have no idea what that means until you feel the full impact. And of course, we’re constantly bombarded with “the look how she bounced back in six weeks” narrative. Puh-lease. But there are a lot of things mothers can do to help take care of themselves which is why I’m thrilled to be partnering with Atkins to share a healthy recipe from their new lifestyle book, Atkins: Eat Right, Not Less.

I’m the first to say I did not bounce back from having a baby in six weeks. Nor six months. And if I’m honest even after nearly three years, I’m still very much a work in progress. And I was incredibly healthy and fit going into motherhood. But I do not feel like I have a fully functional, fit and ultra-healthy post-partum body – not the one I had when I became pregnant. But I’m determined to do something about it. While I’ve upped my fitness regime some, I know ultimate health comes from what you put in your body. I’ve been documenting my attempts to return to the kitchen of late. But I’m particularly excited to have a book like Atkins: Eat Right, Not Less as its packed with really delicious, and importantly for this busy, tired mom, really quick recipes that are low carb, low sugar and packed with healthy vegetables – just in time for spring.

As I flipped through the lifestyle book, a ton of recipes jumped out at me. Cauliflower Bisque, Green Goddess Salad with Shrimp & Lemon Tahini Dressing and Chipotle Lime Zucchini Crisps sound particularly good. But I stopped at the Mushroom Spinach Egg Skillet because a) I already had every single ingredient in my fridge, b) I love recipes that I would gladly eat for breakfast, lunch or dinner and c) I am a sucker for a one pot meal.

This dish delivered on its promise. It was super easy to make, packed with great flavor and totally guilt free. I would only maybe add a little sriracha for an extra kick. I know that if I focus on these nutrient-rich, low-carb recipes and put my beloved pasta on hiatus, I can get back the vibrant, healthy body I still miss. Or at least I can have a lot of delicious fun trying! Keep scrolling for the complete recipe below.

RECIPE: Mushroom Spinach Egg Skillet

Ingredients
Olive Oil spray
1lb baby spinach or spinach leaves, chopped
1lb button or cremini mushrooms, thinly sliced
1/2 small yellow onion, finely chopped
3 small garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
¼ teaspoon freshly ground nutmeg
1/3 cup heavy cream
4 large eggs
1/4 cup grated Parmesan cheese

Directions

Coat a large skillet with olive oil (spray if you have it) and place over high heat. Wilt the spinach in batches (I also added kale to my version to beef up the chewiness of the dish) cooking each batch 1-2 minutes and transferring to a bowl as you work. Coat the skillet with the olive oil spray again and add the mushrooms, onion, garlic, salt, pepper and nutmeg.

Cook 4-5 minutes, stirring often until the mushrooms and onions soften. Return the greens to the skillet and stir well. Turn the heat to low, and stir in the cream.

Using a wooden spoon, make four wells in the vegetable mixture to hold the eggs. Crack the eggs into the wells, and cover. Cook on low for 3-4 minutes. Sprinkle with the cheese and cover, cooking for another minute or two until the cheese is melted and the egg whites are cooked through.

Spoon out an egg and the veggie mixture its nestled in and serve in a soup plate. Repeat with the remaining eggs and enjoy!

For our archive of healthy recipes, CLICK HERE.

For more of my experience with motherhood, CLICK HERE.

This is a sponsored conversation written by me on behalf of Atkins. The opinions and text are all mine. All thoughts and opinions are 100% my own. Thanks for supporting collaborations we’re excited about and that have kept Apt34’s doors open.

The Perfect Spring Cocktail Recipe

Entertaining

It’s the first day of spring which means it’s time to celebrate! I might have done a little too much celebrating for my friend’s birthday last night which is why this post is coming at you at noon, but better late than never. Last week I shared my new favorite recipe, the ultimate crowd pleaser Chilaquiles Verde. If you missed it, (and the huge sneak peek of my kitchen!) click here. Today we’re back with a spring cocktail also straight from the Doña Tomas brunch menu. This one is a perfect refresher to usher in the new season, but it comes with a little kick that is guaranteed to impress your friends. But really any cocktail novice can knock this baby out. I give you the Celorita.

Now, she’s a little herbaceous, a little spicy and most importantly, incredibly delicious. Mezcal adds an additional depth of flavor and a touch of agave offers the perfect hint of sweetness. And I think her happy green color is just perfect for spring. You could definitely pair this cocktail with food or simply enjoy one on the first semi-warm day of the season (I’m counting down, aren’t you!). No matter when or where you decide to mix up a Celorita, you’re definitely going to want to give this baby a try.

RECIPE: THE CELORITA

Ingredients
6 slices celery
2 slices cucumber
8-10 cilantro leaves
.5 oz agave
1.5 oz habanero infused vida mezcal
1 oz pineapple juice
1 oz lime juice
slice of cucumber & chile salt for garnish

Directions
Muddle the celery, cucumber, cilantro, and agave in your cocktail shaker. Put your back into it a bit. Then add the vida mezcal, the pineapple juice and the lime juice and ice. Shake it like crazy, and strain over fresh ice garnish with cucumber dipped in chile salt

Dare you to ditch mimosas and serve this baby at your upcoming Easter brunches! Don’t forget to check out why I so love Doña Tomas here.

For our entire cocktail archive CLICK HERE.

How to Make Classic Mexican Recipes at Home

Entertaining

I know St. Patrick’s day is just days away, but I’m not really a beer drinker (mama likes wine), nor am I a huge fan of soda bread, corned beef or shepherd’s pie. But that doesn’t mean I don’t want to be able to cook some crowd-pleasing celebratory food! I just choose to get a little more multi-cultural with it. Case in point, my love of all cuisines Mexican. Mexico has a special place in my heart – I travel there frequently and was married there. Living in San Francisco, I indulge in good Mexican food on the regular. But when cooking at home, I rarely branch out from a taco. So when Dona – of my favorite restaurant Dona Tomas fame – offered to teach me of few of her amazing Mexican recipes, I jumped at the chance to learn. And I’ve got a guaranteed crowd pleaser for you today.

Dona has taken culinary journeys through multiple regions of Mexico over the last 20 years, gathering inspiration and insights from the wide variety of local cuisines. She’s also worked with a variety of chefs like Rick Bayless among others, but when she asked what I wanted to learn to make I went with my gut – and it said Chilaquiles.

(ps, welcome to my kitchen!)

Now Chilaquiles certainly isn’t a fancy dish. Its origins basically come from having grabbed whatever was available in the cupboards and whipping up a meal – as it is with a many a provincial dish. Chilaquiles is also often considered hangover food (and it is rurl good for that). But really good Chilaquiles is a meal I’d happily eat for breakfast, lunch or dinner. It’s just so satisfying and when done right, extremely flavorful. As I learned from Dona – the secret is all in the sauce.

To make Chilaquiles Verde, the key is making the perfect Verde sauce. The ingredients are few: tomatillos, white onion, garlic, jalapeno chiles, cilantro and salt. But the key is soaking the tomatillos overnight to release their skins and their flavor. Then you want to cook the sauce down to get all the flavors to meld before you blend it smooth.

Dona shared a few secrets to making the perfect scrambled egg. She oils her pan with a high-heat oil (grapeseed is great) does not add water or milk and simply keeps the eggs moving in the hot pan. Dona’s number 1 tip: do not overcook the eggs! They should be a little underdone as they’ll keep cooking even out of the pan. Keep scrolling for the complete Chilaquiles Verde how-to below.

DONA TOMAS’ CHILAQUILES VERDE
Sautéed tortilla chips in tomatillo sauce with eggs and cheese
Serves 4

Ingredients
3 cups tomatillos
1/2 white onion sliced
2 cloves garlic
1 to 1 1/2 jalapeno chiles, stemmed and halved
1/2 bunch of cilantro, roughly chopped
1 T salt
10-14 oz tortilla chips
1 cup shredded mild white Mexican cheese
2 T butter
8 eggs beaten (scramble after you prepare the chilaquiles)
kosher salt

Garnishes
1/4 cup thinly sliced white onion
1/4 cup crumbled queso fresco
1/4 cup chopped cilantro
1/4 sour cream or creme fraiché ( thin it with a little milk so you can drizzle it)

To make the sauce:

Combine tomatillos, onion, garlic and chiles in a saucepan and cover with water, bring to a simmer and cook until just softened ( about 15 min). Strain the solids but save the cooking liquid. Puree the solids in a blender with the raw cilantro and then add some of the (1 to 1 1/2 cups) liquid to thin it so it is pourable but not watery. Salt to taste.
Cool.

To prepare the chilaquiles:

Place a large skillet with about 2 cups of the tomatillo sauce and heat it, then add the chips and sauté for about 3 minutes or until they are coated in sauce. Add more sauce if they are too dry and cook a little longer. Then add the shredded cheese, stir and gently mix them. The chips should be slightly crisp but tender, and not soggy.

Remove from heat and divide the mixture onto four small plates. Scramble the 8 beaten eggs with the 2 T of butter. Salt to taste. Add the scrambled eggs to each plate and sprinkle with the onion, queso fresco, cilantro and drizzle with creme fraiché. Serve immediately.

This dish, while relatively easy, definitely gives me a little swagger in the kitchen. I can whip it up for my family (or finally have friends over!) and know I can makes some truly delicious and enjoy the process while I do it. If I close my eyes real tight I could also be on a beach somewhere in Baja.

And be sure to check back. Next up will be one of Dona’s famed cocktails.

For the rest of my favorite recipes, CLICK HERE.

original photography for apartment 34 by andrea posadas

Learn to Mix the Perfect Cocktail with Dona Tomas

Decor

Today’s edition of Delicious Spaces might look a little familiar to a long-time Apt34 reader. I’ve been a major fangirl of brunch at Dona Tomas since my days of pregnancy cravings.

I’m also a fan of the simply chic decor in Dona Tomas’ dining room. Tucked next to Oakland’s Temescal Alley, Dona Tomas keeps things clean and classic. Creamy white walls are dotted with authentic Mexican tapestries and candelabra sconces. Gorgeous ironwork separates the dining room from the exterior patio. Vintage Mexican posters, jumbo grass pendants and floral tablecloths on outside tables are colorful touches. But this pared-back setting is the perfect way to let Dona Tomas’ food and cocktails shine.

And if you’re in the Bay Area, I have an extra special treat for you. Dona Tomas is offering their first cocktail class at the restaurant this weekend! The class will focus on three unique cocktails off their brunch menu: the Celorita, Bloody Maria, and Coco Mocha, described below. You’ll learn how to make each of three cocktails, from the mixes and syrups, where to find the ingredients and tools, how to measure, shake and stir, and get answers to any questions about tequila and mezcal.

Celorita —
habañero infused Vida mezcal, agave & lime, pineapple, cilantro, cucumber & celery

Bloody Maria —
Cimarron Blanco tequila, tomato juice, lime, horseradish, Worcestershire, hot sauce, salt and pepper

Coco Mocha —
Flor de Caña dark rum, chocolate liqueur, coconut milk, iced coffee, piloncillo-canela syrup

If you’re in the mood to spice up your cocktail skills, or a simply in the mood for a fun afternoon of great food and amazing drinks you should seriously consider taking this class. I’ve included all the details below.

What: Dona Tomas Mexican Brunch Cocktail Class
Where: Dona Tomas, 5004 Telegraph Ave, Oakland CA PHONE: 510-540-0522
When: Sunday, Feb 25th, 2pm
Cost: $30 per person
Details: Call to purchase your tickets! 510-450-0522

images for apartment 34 by aubrie pick

Soup to Warm the Soul & Detox the Body

Recipes

Back in the day, what I like to call my PK period (pk= pre-kid), I was huge on the new year’s cleanse craze. Be it the Goop cleanse, the Food & Wine cleanse, Whole 30, paleo, juicing – if there’s a clean eating trend, I’ve tried pretty much all them. Fast forward to today, and I’m happy if I just get a chance to eat during the day. That being said, I have been making a concerted effort to get back in the kitchen and away from my food delivery apps. Which brings me to my first recipe post of 2018.

Cooking for me these days requires three things: ease, speed and family friendliness. Thankfully, this amazing soup meets all three criteria. There is no time for massive meal planning, hours prepping all these “clean” recipes with crazy ingredients and certainly no dry January. I need some wine to look forward to in the evenings! But this soup contains only five ingredients (plus spices) – all of them I already had in my pantry or fridge – and took less than 30 minutes to make. This soup is creamy and filling without a spot of dairy or a lick of gluten. It has a touch of heat courtesy of cayenne. Seriously, you’re going to love it.

DETOX CARROT LENTIL SOUP
(adapted from tone it up)

Ingredients
1 T olive oil
1 yellow large yellow onion (or two small)
3 cups carrots, chopped
1 cup red lentils
1-inch ginger, peeled and diced
1 tsp. cumin
½ tsp. coriander
⅛ tsp. cayenne
5 cups vegetable broth
Salt & pepper to taste
Dukkah spice blend for garnish

Directions
Warm olive oil in a large pot over medium heat and add onions. Sauté for 3-5 minutes being careful to stir regularly so they turn translucent but don’t brown. Add carrots, lentils, spices, and salt. Saute for 1 minute until fragrant. Add broth and bring to a boil, then reduce to a simmer and cover. Let cook for 20 minutes. Carefully pour into a blender (or use an immersion blender – my fave) and blend on low until smooth. Spoon into bowls and top with Dukkah – a traditional middle eastern nut, seed & spice blend that adds a deliciously warm savory flavor.

If you are looking to add some more “clean” recipes to your repertoire, you might like the following:

My favorite pseudo-pasta recipe

Homemade udon

Homemade pho

A crazy satisfying salad

And another one

Three (healthy!) sauces that make anything taste better

An (almost) guilt-free dessert

Any go-to recipes that you and your body love??

11 New Year’s Eve Ideas

Entertaining

Tis time to kick 2017 to the curb. There’s often so much stress around New Year’s Eve – how to make it the very best ever. But actually, all you need is a little something delicious, maybe a friend or two and really, if you want to stay in PJs that’s a-okay too. I’ve dug back through the Apt34 archives to pluck out the perfect ideas that’ll give 2017 a much nicer send off than it even deserves!

> Plain old bubbly is so 2017. Now a champagne cocktail on the other hand. We have a variety for you to choose from. If you like something a little sweet and a little tart try our Diamond in the Rouge. For a super chic cocktail with a bit of sparkle opt for the Apt34 Sparkler. Think French 75 with a sophisticated layer of citrus. If you’re craving something sweet, this Sparkling Raspberry Cocktail (seen above) is the perfect option for you.

> Going out to dinner on NYE is also highly overrated. You’re simply going to pay five times as much for a regular meal. I’m much more of a cook-an-amazing dinner at home type of person. A gorgeous pot of seafood pasta (like this recipe), a risotto (recipe here).

> You can even rock a homemade dessert without slaving in the kitchen for hours. This cake recipe is so good and so easy. And then there’s what might be our most popular dessert of all time. If you like chocolate, definitely check this out.

> Even if you do stay home, it’s always fun to set a gorgeous table. You simply need to pick a color a palette. Black and white can look stunning. Or perhaps you’d prefer to try bold color. Or you can simply drop a tablecloth over your coffee table and make a festive little picnic!

> And then there are those pesky resolutions. I’ve made a habit of creating un-resolutions. Details about that are right here.

However you choose to ring in the new year, I do hope it’s happy, fabulous and fun. I have high hopes for 2018. I’m down for an epic year. You with me??

photography for apartment 34 by aubrie pick

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