After six months of cooking nearly every meal at home, I’m the first to admit that my rotation of go-to recipes have gotten a little….tired to say the least. I can’t actually tell if my family is more tired of eating them or I’m more tired of making them. But with Covid showing no signs of taking leave and a new season upon us, it’s the ideal time to kick your home cooking repertoire up a notch. I think trying to make even the smallest moments a bit more special is going to help us ride this out.

To assist you in doing that, I have an incredible giveaway all about entertaining. The Weston Table $7.5K Social Grilling Giveaway features the incredible wood-fired OFYR Grill, a bevy of cooking tools and six months of insane goodies – like lobster and wagyu beef – delivered right to your front door. You’re going to want to enter, I promise.

Welcome Fall in Style with an EPIC OFYR $7.5K Giveaway on Apt34

When experiencing a real life version of Groundhog’s Day, it can be a little challenging to differentiate one moment from another. But I’ve realized if you take a little time to make the effort, you can create joyous memories even in the darkest of times.

Case in point, I don’t know why I waited so long to enjoy oysters during Stay At Home. I won’t be making the same mistake again. So go now, get whatever special treat food you love and enjoy it this instant. There’s a Youtube video on how to do virtually anything (although I won’t sugar coat it – it took more than a hot second to get the hang of shucking oysters). But all good things are truly worth the effort.

Welcome Fall in Style with an EPIC OFYR $7.5K Giveaway on Apt34Welcome Fall in Style with an EPIC OFYR $7.5K Giveaway on Apt34

But let’s have a convo about the OFYR Grill. Cooking on the OFYR Grill is entirely new experience – but oh so fun. Since it is wood fired, the OFYR is the perfect addition to your outdoor space as we move into colder weather. It’s a fire pit and grill all rolled into one. And with a grill plate that measures a full 39″ in diameter, it has social distancing built right in! So go ahead, invite members of your pandemic pod over and enjoy an evening outside (with masks of course!).

Inspired by the historically communal nature of cooking, the grill itself has this amazing, deep flat rim that allows for cooking at different temperatures all at once – so you really can whip up a feast. I got really ambitious and made a pot of clams, grilled both oysters and lobster, steak, smashed potatoes, corn on the cob and at the last second threw on other veggies just for fun. I even cooked an eggplant in the open flame! Pro-tip: watch the newest season of Chef’s Table that just came out. It is all about BBQ and fire-based cooking – it’s the ultimate motivator.

I would be remiss if I didn’t point out that Weston Table has been kind enough to offer Apartment34 readers an exclusive $100 OFF the OFYR Grill with the code WTAPT34 at checkout. CLICK HERE to shop.

Welcome Fall in Style with an EPIC OFYR $7.5K Giveaway on Apt34 Welcome Fall in Style with an EPIC OFYR $7.5K Giveaway on Apt34

Enjoying a meal in your outside space is one of the easiest ways to shake up a monotonous routine. And it doesn’t matter if you have an expansive backyard or a teeny tiny balcony. You can throw down blankets and enjoy a intimate picnic or set a beautiful table. Whatever feels special to you. I like to bring out some nice dishware – something different from what we use everyday – light a few candles and open a bottle of wine to make everything feel a little more fun. Serving butter-soaked lobster tail also helps!

Welcome Fall in Style with an EPIC OFYR $7.5K Giveaway on Apt34 Welcome Fall in Style with an EPIC OFYR $7.5K Giveaway on Apt34 Welcome Fall in Style with an EPIC OFYR $7.5K Giveaway on Apt34

While I’ll have to wait to throw my dream backyard BBQ with my OFYR Grill until we can kick this pandemic to the curb, I can already envision the massive party we’re going to have when this is all over. For now, I’m planning on grilling up tasty treats for a few epic at-home date nights. Now for deets on the giveaway!

 

THE WESTON TABLE SOCIAL GRILLING $7.5K GIVEAWAY PRIZE PACKAGE:
• OFYR Classic 100 Grill. The winner may choose which color they prefer (Corten or Black)
• OFYR Spatula PRO
• Staub Cast Iron Cookware Package curated for the OFYR Grill including an Oval Fish Pan, 7.5” Round Gratin, Rectangular Tray, 4 Quart Round Cocotte, and 13” Double Handled Fry Pan
• Tournant eCookbook Farm to Fire Cooking with the Seasons
• 6-month subscriptions to Snake River Farms Wagyu Beef Subscription Box, the Lobster Shop 6-Month Lobster & Assorted Seafood Subscription Box and Hama Hama 6-Month Oysters Subscription Box (delivered every other month for one year)

ENTER TO WIN: Follow @weston_table on Instagram HERE and sign up HERE to be qualified to win!

 

And don’t forget, if you can’t wait to find out if you’re the big Weston Table Social Grilling Giveaway winner, I have an exclusive code for $100 off an OFYR Grill and 10% off at WestonTable.com for you. CLICK HERE to shop and be sure to use the code WTAPT34 when you check out.

original photography for apartment34 by andrea posasdas creative

‘Tis the season for some serious cooking, but thankfully for us novices, help has arrived just in time.

cook beautiful on apartment 34

I’ve been counting down the days for Cook Beautiful, the long awaited cookbook from blogger extraordinaire Athena Calderone, to arrive and it’s just as stunning as I hoped. If you don’t know Athena, you must explore her site EyeSwoon immediately. An interior designer, entertaining expert and all around savant at living your best life, I’ve long wanted to tuck myself into Athena’s world. After years of long distance admiration, we finally had the pleasure of meeting at my farewell to summer dinner in New York last month. My favorite thing about Athena is the ease she brings to her swoon-worthy style. Cook Beautiful marries her love of amazing recipes with all the tips and tricks you need to bring friends and family around a meal that is as gorgeous as it is delicious. Athena has even curated seasonal playlists for each section of the book!

I know I’m going to turn to Cook Beautiful for months to come – that’s why I’m so excited to co-host Athena’s book signing event at Williams-Sonoma next week and you’re invited! There will be a cooking demonstration, delicious bites, good drinks and knowing Athena – a stunning party. I do hope you’ll join us. You can purchase tickets for the event right here.

new cookbook, cook beautiful on apartment 34new cookbook, cook beautiful on apartment 34

For those of you not in San Francisco next week, I did happen to snag a recipe from Cook Beautiful to whet your appetite. Who can resist a classic pasta dish?!

new cookbook, cook beautiful on apartment 34

RECIPE: Orecchiette With Kale, Fennel, & Sausage
Serves 4

 

Ingredients
¼ cup extra-virgin olive oil
1½ lb. ground pork sausage, removed from their casings (half-and-half mix of sweet and spicy)
4 cloves garlic, smashedand chopped
1 shallot, thinly sliced
1 tsp red pepper flakes (optional)
1 fennel bulb, cored, quartered, and thinly sliced
½ tsp kosher salt, plus more for seasoning
2/3 cup chicken stock
1 bunch lacinato kale, ribs removed and roughly chopped
1 lb. dried orecchiette pasta
Grated Parmiggiano-Reggiano cheese, for serving
Freshly cracked pepper, for serving

Instructions
1. In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, stirring and breaking up the meat, until it’s browned on all sides, 7 to 10 minutes. Remove the sausage with a slotted spoon and transfer it to a plate.

2. Add the garlic to the same skillet and sauté for 2 minutes, until light golden. Add the shallot and cook for 2 minutes more. Add the red pepper flakes, if using, and cook until fragrant, about 30 seconds. Add the fennel and salt and sauté until the fennel has softened, 3 to 5 minutes. Add the stock and cook a few minutes more.

3. Bring a large pot of salted water to a boil over high heat. Add the kale to the boiling water and blanch it for 2 to 3 minutes. Using a slotted spoon, remove the kale and add it to the skillet, along with the sausage. Return the water to a boil and add the pasta. Cook according to package directions until al dente.

4. Drain the pasta into a colander, making sure to reserve 1 cup of the cooking water. Add the pasta to the skillet and cook it with the sausage and kale over low heat for 1 to 2 minutes. If the pasta is dry, moisten it with the reserved pasta water, adding ¼ cup at a time. Check and adjust the seasoning.

5. Finish the pasta with grated cheese and freshly cracked pepper. Serve immediately.

I do hope to see you at Williams-Sonoma next week!

Recipes excerpted from Cook Beautiful by Athena Calderone, published by ABRAMS c 2017. Photographed by Johnny Miller.

This post is in partnership with Macys. All thoughts and opinions are 100% my own. Thanks for supporting collaborations I’m excited about and that have kept Apartment 34’s doors open.

Now that fall is officially here, I’m sure your brain, like mine, as turned to all things cozy. And while that means piling on chunky sweaters and snuggly throws, it does not have to mean piling on unhealthy food. While summer is typically the “healthy eating” season, this fall I want to stay on the wellness train.

One easy place to do that is in the kitchen, so this month I’ve partnered with Macys to get the tools to eat clean and healthy at home. I’ve finally found my rhythm in the kitchen post-baby (it only took 2.5 years), but it feels so nice to be cooking again. I’ve been working on some week-night dinners that both my kiddo and the grownups can love and I’ve landed on a winner that I wanted to share with you. Keep scrolling to check out the recipe – and some more peeks at my finished kitchen!

healthy fall recipes on apartment 34healthy fall recipes on apartment 34healthy fall recipes on apartment 34

Macy’s has the best tools to create creative, healthy meals every day. I recently snagged KitchenAid’s new Spiralizer, and I’m obsessed. I now have my eye on the vegetable sheet cutter, food processor, and the slicer/ shredder attachments to make the work quick and easy with an all-in-1 machine. It’s also helpful when cooking is both good for you and aesthetically pleasing. Cuisinart has every type of tool to outfit your kitchen to be a healthy mecca, but I’m particularly loving the new Cuisinart cookware sets with rose gold hardware. I now have my eye on some J.A. Henckels ceramic cookware set to help whip up any healthy meal I desire – the naturally nonstick surface cuts down on the need for excessive oil or butter. I also just saw that Crux has introduced a new Air Frier to create healthy fries or veggie chips – I’ve never tried that before but it could be perfect for a fall party.

But when it comes to weeknight dinner recipes, I want to achieve three goals: making something quick, make something healthy, make something delicious. While I’m a massive pasta lover, I’m going to try to keep my carbs to a minimum fall while also plotting ways to sneak veggies into a toddler’s diet. I think I’ve created a total win-win – a pesto “pasta” made from Zuchinni noodles with chickpeas for added protein and Ricotta Salata for a yummy salty touch. The toddler gobbles it up (especially impressed by the extra long zucchini noodles) and the husband loves it just as much. Better yet, it takes no more than 30 minutes to make. Final bonus: this recipe is also gluten-free. Continue to scroll to see how it all comes together!

healthy fall recipes on apartment 34

RECIPE: Parsley Pesto Zoodles with Chickpeas and Ricotta Salata

Ingredients
Bunch of Zucchini Noodles (4-6 zucchini’s worth, depending on size)
Parsley-arugula pesto (see below for recipe)
Chickpeas
Ricotta salata
Lemon
Olive oil
Salt

Step 1: Make your Zoodles. This is super easy to do via the KitchenAid mixer instructions and their handy-dandy online videos at KitchenAid.com/quickstart

healthy fall recipes on apartment 34healthy fall recipes on apartment 34healthy fall recipes on apartment 34

Step 2: Drain, rinse and soak your chickpeas. Pro-tip: remove the chickpea skins before sautéing, otherwise, they won’t crisp up.

healthy fall recipes on apartment 34

Step 3: Bring a large pot of salted water to a boil. Blanche your zoodles, retaining a bit of the water from the pot, drain noodles and set aside.

Step 4: Heat 3 tbsp olive oil in a large pan over medium-high heat.

Step 5: Once hot, add chickpeas to the pan with the oil with a big pinch of salt. Stir to coat. Cook, tossing occasionally, until the chickpeas are just crispy, about 6 minutes.

healthy fall recipes on apartment 34

Step 6: Lower the heat to medium-low, and add the blanched zoodles to the pan along with a good-sized blob of pesto and a bit of reserved pasta water. Toss until the zoodles are coated with pesto, then add one more pinch of salt and a squeeze of lemon juice. Toss once more, and adjust lemon juice and salt as needed.

To serve, plate your zoodles and serve with shredded or sliced ricotta salata over top.

healthy fall recipes on apartment 34

RECIPE: Parsley Pesto

healthy fall recipes on apartment 34

Ingredients

1 bunch Italian parsley
2-3 cloves garlic
1/2 C toasted almonds
1C parmesan cheese, grated
lemon
olive oil
Salt
Pepper

Step 1: Toast your almonds in a pan over low heat. Watch them closely to ensure they do not burn.

Step 2: Add parsley, garlic, almonds, grated parmesan, a pinch of salt and a bit of pepper to a food processor. Pulse until fine.

Step 3: Add a squeeze of lemon juice and then slowly add the olive oil as the food processor spins until you have a nice paste. Adjust seasonings to fit your taste.

healthy fall recipes on apartment 34

(or if you’re feeling industrial you can use a mortar & pestle)

healthy fall recipes on apartment 34

 

original photography for apartment 34 by andrea posadas

This post is in partnership with Macys. All thoughts and opinions are 100% my own. Thanks for supporting collaborations I’m excited about and that have kept Apartment 34’s doors open.

I’ve always loved to cook, but after having a baby, making dinner at home felt like climbing a mountain. After feedings, baths and bedtime routines piled on top of endless sleep deprivation, cooking was the last thing I wanted to do. But you’d be amazed by how a good kitchen can turn the tables. When you have a space that makes you feel good, and more importantly is highly functional, cooking suddenly brings you joy again. Here’s a little sneak peek of my kitchen!

apt34 kitchen

I was very intentional about designing the kitchen in our new house, not just to look good but also for cooking. I made very intentional choices about every element in the room, particularly my appliances. After fives years of cooking on a horrific electric range, I was very ready for an upgrade. The Thermador 36” Masterpiece® Series Gas Cooktop I selected, was designed for us wannabe chefs. Aka it’s awesome. The cooktop features burners with a patented five point design isn’t just for show. It creates a perimeter 56% longer than a round burner of the same size, which reduces cold spots for faster and more even heating across any size pan. I finally don’t have to wait 20 minutes for a pot of water to boil. The range’s simmer function cycles burners on and off to maintain temperatures as low as 100◦ F — perfect for simmering delicate sauces or keeping food warm without scorching or stirring. Basically this bad boy works great and also looks fabulous. I love counter mounted ranges. It gives a kitchen a nice clean feel. Putting storage under your stove is also so convenient. All your pots and tools are immediately at hand rather than across the room or behind you.

With the holiday season bearing down on us, I’m actually really looking forward to spending a lot of time in my kitchen this year. I’ve been gathering a lot of recipes, but here are three I’m excited to try out this month!

rawsome-2-1

This Butternut Squash Soup looks divine. It’s also vegan and gluten free. Perfect for packing on the flavor without the pounds.

apt34_salad

I feel like salads always get overlook around the holidays, but they can be a feature. This beautiful Brussel Sprout Salad is a perfect example. It combines pecans, red onion and farro into a hearty dish that could even been the main event on a meatless Monday perhaps. Definitely adding to my rotation.

apt34 caramel apple bread pudding

And it wouldn’t be fall without some indulgence right?? This Caramel Apple Bread Pudding looks like a very fun and decadent new way to enjoy the season. I love you pumpkin pie but I’m in the mood to shake things up a bit.

What are you looking forward to whipping up in your kitchen this season? I’m always looking for new recipes. I would love to know what you’re dying to try.

And sources for my kitchen design for those interested are: Thermador 36” Masterpiece® Series Gas Cooktop / Silestone countertop in Zeus / Silestone backsplash in Pulsar  / Kohler pasta faucet / Benjamin Moore paint in White Whisp / adorne switches by Legrand

For more pics of my kitchen CLICK HERE

For more sneak peeks of my house CLICK HERE

For more of my favorite recipes CLICK HERE.

For all the recipes I’ve ever pinned CLICK HERE.

 

images via faring well / love & lemons / the artful desperado

 

 

 

Since I’m in Italy at the moment eating my heart out, I thought sharing a little bonus recipe for the week would be fun. Because when you’re in a place like this you’re minded of food’s importance. How much thoughtful time and energy can and should be put into it. How food is intended to be shared, to have a story and to bring people to get together. In Italy every meal is a mini special event and people are happier, less stressed and more connected because of it.

Even before my visit to Italy, I knew I wanted to create some of that in our own house. It’s so easy to obsess about the quick 30-minute meal or finding something you can eat on the go, but I really want our kiddo to grow up loving both home cooked meals and the time spent preparing them. So I decided to invest in creating my own version of the ultimate comfort food recipe – homemade (healthy!) pizza.

apt34-newcomfortfood3

We recently started making fresh, homemade pizza for a weekly Sunday dinner as a family. We do everything entirely from scratch – dough, sauce, toppings – all of it. It’s such a fun process to share with our kiddo, it’s a wonderful way to spend time together and the results are delicious. When you know every ingredient that goes into your dish you feel so much better about what you’re eating!

And it’s easy to take pizza away from the greasy mess you get from takeout and turn it into satisfying comfort food that you actually feel good about eating. The secret is simply using fresh ingredients. That includes three things. The first is making your own dough (I promise it’s not hard – it just needs a little time). Second, grab whatever is fresh at the farmer’s market for your toppings (the cherry tomatoes and basil are amazing right now) and third, add grilled chicken to make the dish a complete meal. Foster Farms Simply Raised chicken is completely antibiotic free, all natural, American Humane Certified and fed a 100% vegetarian diet, without any added hormones or steroids. It’s certainly something I can feel good about feeding my family. For your pizza, you can quickly grill the chicken breasts while your pie bakes. Adding the chicken gives you the protein you need to feel nice and full…and maybe say no to that third slice. Maybe.

You do have to set aside time to go through the steps of preparing your dough ahead of time, making fresh tomato sauce, prepping and grilling your chicken and then combing everything together but it is all so worth the effort. I feel so satisfied when we all sit down and enjoy a slice piping hot from the oven and I feel good knowing exactly what my child – and really my entire family is eating. And enjoying the time together, that is the most comforting thing of all.

So if you’d like to try your hand at upping your pizza game keep scrolling. I’ve included the recipes for fresh pizza dough, sauce and the grilled chicken. If pizza isn’t your thing, definitely check out Foster Farm’s selection of recipes. They’re all great spins on classics, creating New Comfort Food. They all look ah-mazing.

apt34-newcomfortfood

RECIPE: HOMEMADE PIZZA WITH ROASTED CHERRY TOMATOES & GRILLED CHICKEN 

Ingredients
400 grams (14 ounces, about 2 1/2 cups) bread flour
10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
1 1/2 cups pizza sauce, (recipe below)
12 ounces grated full-fat, dry mozzarella cheese
Small handful torn fresh basil leaves
3 to 4 mini balls of fresh mozzarella (optional)

Directions

1.Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.

2. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.

3. Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

4. Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans.  Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. If it doesn’t rise sufficiently put it in a proofing drawer if you have one for at least 1 hour.After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.

5. After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

6. Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (

7. Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.

For the Sauce
Ingredients
1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
1 teaspoon sugar

Directions
1. Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
2. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

For the Grilled Chicken

Take two Foster Farms chicken breasts and cover lightly with olive oil. Sprinkle on your favorite grilling seasoning or simply a heavy dose of salt and pepper. Turn your grill to medium high. Grill on each side for 7 minutes each. Let grilled chicken rest for five minutes before cutting and putting on top of your pizza.

photography by erin hiemstra – recipes adapted from serious eats

This post is in partnership with Foster Farms Simply Raised Chicken. All thoughts and opinions are 100% my own. Thanks for supporting collaborations we’re excited about and that keep Apartment 34’s doors open.

While I’m a little sad to see summer go, there’s something about so comforting about fall. After the summer’s calling to constantly wander, spending an afternoon cozied up on the couch feels refreshing. And we all know couch-hanging must be accompanied by appropriate snacks! Thankfully, tomatoes and jalapenos are overflowing at the farmer’s market and Maia is back with a homemade salsa recipe. It’s super easy and helps me with my goal of breaking in our new kitchen. Here’s to plenty of couch surfing this season!

homemade roasted salsa recipe on apartment 34

With the last days of summer upon us I’m savoring all my favorite summer flavors. This salsa is the epitome of late summer get togethers. And it’s so simple to make, I can whip up a batch, straight from the garden (or farmer’s market) right now. This year, my plan is to make some big batches and freeze the extra for a little taste of summer in the middle of winter. That is if I can keep myself from just eating it all up right away!

roasted salsa recipe on apartment 34

RECIPE: SIMPLE ROASTED SALSA
Ingredients

5-6 medium tomatoes
1 large onion
1-2 Jalapenos
2-3 Cloves of garlic (unpeeled)
Juice of 1 lime
Small bunch of cilantro
Salt
agave (optional)

Instructions
1. Preheat your oven to 400 degrees.
2. Wash and dry the tomatoes & jalapenos
3. Cut the tomatoes and onions in quarters
4. Place tomatoes, onions, jalapenos and garlic on a cookie sheet and bake in oven for 45-55 minutes. Until tomatoes are splitting and juicy and all veggies are a little dark and blistered on top.
5. Let cool
6. Add all veggies to a blender and blend together. Add lime juice, cilantro and salt to taste.
7. If you’re tomatoes weren’t very sweet you can add a smidgen of agave.

Be sure to check out the rest of Maia’s farmer’s market fresh recipes RIGHT HERE and the archive of my favorite fall recipes HERE.

Happy snacking!

original photography & recipe by maia mcdonald smith 

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!

apt34-peach-granola-parfait

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.

apt34-peach-granola-parfait

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

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!

risotto-recipe

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

Directions

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

Entertaining season is here and it’s true, our dreams lie somewhere between whipping up a Martha-approved spread – one for the books! – and reality: barely making it through the workday with enough energy to eat, let alone cook. But thankfully, the good folks at Good Eggs have a simple and stunning one-pot roasted chicken that is sure to knock guests’ (and your own!) socks off. With brown rice and grape pilaf – all cooked in the same pot! – it’s as impressive sounding as it is tasty. Consider this your fall entertaining savior when you want to be like Martha, but just ain’t got time for that!

simple-chicken-recipe

Roasted Rosemary Chicken with Brown Rice and Grape Pilaf

Ingredients:
1 lb. of Chicken Legs
3/4 lb. of Chicken Wings
1 bunch of Autumn Royal Grapes
A few sprigs of Rosemary
1 1/2 cups of Short Grain Brown Rice
A big handful of Walnuts
Olive Oil
Salt & Pepper

Method:
Preheat oven to 450 degrees with a big cast iron skillet inside. Salt and pepper the chicken. When the oven is hot, remove the skillet and add a glug of olive oil to it. Then add the grapes and chicken – taking care to not crowd the pan too much with ingredients. Give the pan a little shake to distribute the olive oil on the grapes, tuck a few sprigs of rosemary between the grapes and chicken and place skillet inside the oven.

While the chicken cooks, make a batch of brown rice. In a deep pot, bring a cup of rice and three cups of water to a boil. Reduce the heat to a simmer, cover the pot and let it sit. When all of the water has been absorbed (about 20-25 minutes), taste the rice: if it’s super raw in the middle, add a splash of water and continue to simmer. If it’s al dente but largely cooked, turn off the heat and let it steam with the cover on for a few minutes.
After about 35 minutes, the chicken should be done – check to see if the juices run clear and the flesh is white but still juicy. Remove chicken and grapes from the pan with tongs or a slotted spoon, taking pains to leave the drippings in the skillet.

Dress the rice with a few tablespoons of the chicken drippings, along with a handful ocoarsely chopped walnuts and the grapes. After the chicken has rested for a few minutes, plate together and serve!

Gorgeous, right? Not to mention, it looks soul-warming with everything cozied up in one pot. Make it for an impressive autumn-inspired dinner for two or save it in your fall-winter entertaining arsenal. This dish could easily be a beautiful alternative to the tried and true turkey. Yeah, we just said turkey in October…let the feasting games begin.

original photography and styling by good eggs for apartment 34

Older posts
Gimme More