Easy Spring Side Dish

Entertaining

April is here, Easter is around the corner and I’m actually excited to get in the kitchen and cook! All I want to eat right now are light, colorful, flavor-packed dishes. Well, this gorgeous carrot recipe certainly meets all those criteria.

I had the pleasure of meeting cookbook author and OG blogger Sarah Britton at a recent book signing event in San Francisco. Her latest book, Naturally Nourished, puts a mouth watering spin on clean eating. Ingredients like coconut oil add deep flavor while keeping things light. For this lovely little dish, young carrots are roasted to bring out their sweetness, but brightened with fresh dill and lightly toasted pistachios. It’s the perfect dish to serve a crowd at lunch, serve as a savory veggie at Easter brunch or as a delicious dinner side. It’s also just real purdy.

BROWN BUTTER CARROTS WITH PISTACHIOS
(recipe from Naturally Nourished by Sarah Britton)

Ingredients
14 young carrots
2t coconut oil
fine sea salt
2T unsalted butter
1 shallot, finely diced
1/2t Dijon mustard
1 1/2t apple cider vinegar
1T Pistachios, lightly toasted and chopped
handful fresh dill

Directions
Preheat oven to 400 degrees F. Scrub carrots and trim all but 1in off the tops. Rub each carrot with a little coconut oil and place on rimmed baking sheet. Season with salt and roast until carrots are tender and a bit blistered.

As the carrots roast, prep the dressing. Start by melting butter in a small skillet over medium heat. Add the shallot and swirl pan over the heat until the butter starts to brown, 5 to 7 minutes. Once browned, pour in a bowl (or jar) and mix in the mustard, vinegar and pinch of salt. Blend well.

Remove the carrots from the oven and place on a serving platter. Pour dressing over top and garnish with dill and pistachios. Serve immediately – you don’t want to let this dish cool.

For more fresh recipe ideas CLICK HERE.

Tasty Tuesday: 3 Recipes to Try this Month

Entertaining

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!

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!

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

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.

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

Savor the End of Summer with these Awesome Zucchini Muffins

Recipes

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.

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.

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.

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

Time to Try a Taste of Spain

Entertaining

Spain has been having a serious moment of late. I’ve had so much fomo as I’ve watched friends wander explore through Barcelona, Sevilla and the Spanish coast. But I’ve never really had the opportunity to familiarize myself with the wide variety of Spanish food culture. It varies so much region to region, and is so rich in history and tradition.

But last week I got to enjoy a taste of Spain – specifically the Basque region at San Francisco’s Aatxe Restaurant with Williams-Sonoma. To celebrate their new Spanish-inspired culinary collection of dinnerware, tabletop accessories and cooking tools, Williams-Sonoma partnered with Aatxe chef Ryan Pollnow to create a bespoke Tapas Party. Chef Pollnow trained at some of the finest restaurants while working in Spain, including Mugartiz – considered one of the 50 best restaurants in the world, but he found himself most inspired by the Spanish pintxos and tapas he enjoyed at small neighborhood places. At Aatxe Pollnow pays homage to that experience by serving Basque influenced pintxos (small bites), tapas and the most epic gin and tonic menu I’ve ever seen.

I got to sample some signature Basque-style bites including Pan con Tomate with Jamon, Croquettes and Olive and Anchovy skewers. As Chef Pallnow explained, the goal of each dish is to present as many flavors and textures as you can in one small bite. Mission accomplished.

The highlight of the evening was the opportunity to screen a documentary about Basque culture – its food traditions, cider production, sports, fishing and maritime history. Its rich culture that reaches back centuries. But I was also struck by how beautiful the region is, nestled on Spain’s northern coast. It’s rugged, a bit rustic and just stunning. I’m planning a trip as I type this.

But Williams-Sonoma could actually take care of that for you because right now they’re giving away a FREE TRIP TO SPAIN! One lucky winner will receive airfare for two, and then two nights each in San Sebastian, Laguardia and Bilbao, dining in Michelin-starred restaurants, cooking lessons and winery tours. Basically a foodie dream trip.

You can enter to win this amazing giveaway RIGHT HERE, but you better hurry. The contest closes this Friday, August 19.

But this wouldn’t be a Tasty Tuesday without a recipe. If you’re feeling inspired, you’ve got to try your hand at Spain’s signature dish – Paella. Of course, this being Williams-Sonoma they’ve upped the ante by adding lobster. You’re welcome.

LOBSTER PAELLA

Ingredients:
serves 6

Kosher salt and freshly ground pepper
2 live lobsters, each about 1 1/4 lb. (625 g)
2 Tbs. olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 fennel bulbs, trimmed and cut into 1/2-inch (12-mm) dice
2 cups (14 oz./440 g) Bomba, Calasparra or other Spanish paella rice
1/3 cup (3 fl. oz./80 ml) Pernod
1/4 tsp. crumbled saffron, soaked in 1 Tbs. fresh lemon juice
1 Tbs. chopped fresh flat-leaf parsley
1 cup (5 oz./155 g) sliced piquillo peppers or roasted red bell peppers
1 Tbs. chopped fresh tarragon
Lemon wedges for serving

Directions:
Have ready a large bowl filled with ice water. Bring a large pot three-fourths full of water to a boil over high heat and add 1 Tbs. salt. Add the lobsters one at a time, headfirst. Cover and cook until the lobsters are red, about 7 minutes. Transfer the lobsters to the ice water and let cool completely. Reserve 4 cups (32 fl. oz./1 l) of the cooking liquid.

Separate the claws and tail from the bodies, reserving the bodies to make stock, if desired (see note above). Remove the meat from the knuckles, tails and claws. (You can leave the meat inside the claws, if you like, and use them to garnish the finished dish.) Keep the knuckle meat whole and cut the tail meat in half lengthwise. Transfer the lobster to a covered container and refrigerate immediately. The lobster can be refrigerated up to overnight.

In a large paella pan or a large sauté pan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the fennel and cook, stirring occasionally, until tender, 3 to 4 minutes.

Stir in the rice, the reserved cooking liquid, the Pernod, saffron mixture and piquillo peppers. Season well with salt and pepper. Bring to a boil, then reduce the heat to low, cover and cook until the rice has absorbed nearly all of the liquid, about 20 minutes.

Remove the pan from the heat. Nestle the lobster meat (and the whole claws, if using) in the rice, cover and let stand until the lobster is hot, 4 to 5 minutes. Sprinkle the paella with the parsley and tarragon and serve immediately with lemon wedges alongside.

this post is in partnership with Williams-Sonoma. All thoughts and opinions are 100% my own. thanks for supporting collaborations that we’re excited about and that keep apartment 34’s doors open.

5 Summer Recipes to Try this Week

Entertaining

Summer meals can often feel like one BBQ-based recipe after another. Sure cooking outside is glorious (and relatively easy) but you can still have a little fun actually being in your kitchen too. I’m feeling particularly inspired after soaking up all things cooking during my first trip to the Aspen Food & Wine Classic last week (such an epic experience – my full recap of all ah-mazingness coming soon!), and since my return to sea level I’ve been frantically banking fresh summer recipe ideas.

Here are five dishes that are currently topping my gotta-try list. In fact, I actually already tested one over the weekend – a winner (deets below) – and I’ll be giving the rest a run-through over the 4th of July weekend. Be sure to check out Snapchat (I’m apartment34) if you want to see my verdicts in real time!

Kale Pesto is a bit of a super sauce. You can add it to just about anything, but I love the look of this raw summer zucchini noodle salad topped with watermelon radishes, avocado, lemon and that soft boiled egg. Genius. Lunch is now on lock.

I have memories of stealing green beans straight from the vine as a kid – it’s one of my favorite parts of the summer season. This green been salad, topped with a light vinaigrette and accompanied with nice block of fresh feta. This could be an appetizer, a lunch or a great side dish to enjoy on a warm summer evening.

Is there anything better than berry season? I think not. I kill a flat of berries a week, no problem. But rather than just gobble them straight from the carton, I want to try to fancy them up for a tasty dessert. I’ve never attempted to make a Pavlova. It seems pretty simple – bake some whipped egg whites and top with cream and berries. Even as a dessert novice, I think I could tackle this. I just can’t promise it’ll look as pretty as this one.

Ok, I know burgers are often on the typical BBQ menu, but I don’t think anyone will think these Salmon Burgers with Lemongrass & Ginger are boring. They include not only lemongrass and ginger but also roasted red chili paste, cilantro cream and quick pickled cucumber and red onion for an amazing mix of flavors and textures. Trying immediately.

This last dish a refreshing summer salad that I actually attempted over the weekend. It’s perfect for toasty warm summer evenings and bonus – it takes about 15 minutes to make – faster if you’re really good at chopping. The super easy recipe is below for you to give it a try.

Watermelon with Avocado, Cucumber & Jalapeño Salsa

Ingredients

1 Hass avocado, peeled & chopped
1 C finely diced hothouse cucumber
3T fresh lime juice
1T minced fresh jalapeño
1/4t ground cumin
1/4C extra virgin olive oil
Kosher salt & fresh ground pepper
1/2C cilantro leaves
1/2C fresh dill sprigs
1 watermelon cut into slices

Directions

Gently combine all the salsa ingredients and let sit to marinate for a bit. Lay your sliced watermelon out on a platter. Spoon salsa over the watermelon and enjoy. This salad is super refreshing, with a nice spicy kick. A summer salad doesn’t really get any easier!

What are your go-to summer recipes? I’d love to a couple more to my list.

PS, It’s also Popsicle Week. Have you heard of this phenomenon? I feel like popsicles really had their moment last summer (we made these), but I’m ready to give them another go. You can check all the bloggers, (there’s over 100!) right here.

recipes via the delicious life / running with tweezers / daniel faro / tending the table / recipe adapted from food & wine mag, made by me!

A Juice a Day Will Keep the Doctor Away

Food

At least this juice will. Ok, ok, I don’t have actual proof that this elixir will cure all that ails, but Sarah’s fresh juice recipe certainly can’t hurt and it tastes amazing. I particularly enjoy it the morning after I may have over served myself in the wine department!

To get ready for summer, I have the perfect veggie juice loaded with health promoting nutrients to enjoy as part of your wellness regime. In one easy to make drink, you can give your body a gentle cleanse, an immune boost and a big hit of antioxidants for glowing skin. I have carefully selected these ingredients based on their powerful health benefits:

BEETS

Listen up ladies, drinking beet juice before a workout has been shown to enhance your performance by giving you longer lasting energy and endurance. Beets taste a little earthy yet delightfully sweet. They support Phase 2 of your liver’s detoxification process and help to purify your blood. Beets also assist in the healthy functioning of your immune system due to their high Vitamin C content, while the potent phytonutrients that give beets their deep red color help to ward off inflammation and illness.

GINGER

Ginger has natural anti-microbial properties keeping undesirable microbes out and the beneficial microbes thriving in your GI tract. As a natural anti-inflammatory, Ginger helps with pain relief, especially joint pain, menstrual pain and headaches. Ginger is also great for revving up your metabolism and encouraging natural weight loss. Lets not forget about how great it is for our immune system when fighting a cold or the flu.

CELERY

Celery is one of the most alkalizing foods you can consume helping keep your body balanced and healthy. It’s the perfect summer food as it is rich in water and electrolytes and has a cooling effect on the body. It has the ability to fight inflammation, treat nasty colds and clean out your digestive system. You can add as much celery as you desire to your daily juice.

CUCUMBERS

Cucumbers are mostly water, hydrating your body in the summer heat and allowing you to detox naturally. They are a great natural weight loss aid and are amazing for boosting the healthy appearance of your skin. Cucumbers are a fabulous way to add liquid volume to your juices.

LEMONS

Lemons are natural detoxifiers, energizers, weight loss and digestive aids, skin health enhancers and are loaded with Vitamin C for an immune boost. As I like to say, “a lemon a day helps to keep the doctor away.” Hot tip: when you make a green juice, adding lemon counteracts the bitter flavor from the dark leafy greens you use, making your juice taste much better.

APPLES

Apples are low sugar fruits that contain antioxidants that detox and alkalize your system (similar to celery, balances your body). They are the ideal fruit to add to your veggie juice for a little touch of sweetness.

CARROTS

Carrots are loaded with vitamins and minerals, especially the powerful antioxidant Vitamin A in the form of beta-carotene. This shot of Vitamin A boosts the immune system and gives you radiant skin. Carrots add a lovely sweet flavor to this juice.

RECIPE: CLEANSING BEET JUICE

INGREDIENTS (all organic where possible)

1 medium sized red beet, washed thoroughly
1 inch piece of ginger root
2 stalks of celery (use more if desired)
1 large cucumber (use more if desired)
1 lemon, peeled and pith removed
1 green apple, cored and cut into wedges
1 carrot

DIRECTIONS

Wash and prep all of the ingredients.
Run them all through your juicer (editors note: I love the hurom juicer)
Stir the juice and serve into 1 large glass or 2 small glasses for sharing.
Drink immediately for maximum freshness and nutrition, or store in the refrigerator in an
airtight mason jar and enjoy within 24 hours.

For the rest of our healthy recipe series CLICK HERE!

photography by joe lee // styling by sarah hawthorne

A Noodle Salad So Good, You Won’t Miss the Gluten

Entertaining

Now that we’re in the middle of May it’s that time. To say ta-ta to the carbs. I know, I loved them all winter long too, but I’m in the mood for fresh lighter fare these days. This cucumber noodle salad, our third installment of your get ready for summer recipes, is totally satisfying. And did you know sesame seeds have more calcium per serving than dairy? Yeah, neither did I! Thank goodness we have my girl Sarah her to school us all.

Cucumbers are the ultimate summer food! I have incorporated them into this light and tasty “noodle” salad to cool your body down after hours spent by the pool or better yet at the beach! Cucumbers are one of the most hydrating vegetables on Earth, keeping your organs and skin cells happily nourished. Eating or drinking cucumbers helps to flush unwanted toxins from your delicate system and aids in natural weight-loss. Winner!!! You also get a hefty boost of valuable vitamins and minerals, as well as fiber to keep you insides clean and regular.

Hot tip: turn your home into a relaxing day spa by adding some cooling cucumber slices to your eyes to eliminate any puffiness and throw some in your water glass for a delightful flavor kick.

But wait, there are other super foods added to this simple salad to give you a health and beauty boost this season. Carrots are loaded with beta carotene, a form of Vitamin A, which boosts the immune system and gives your skin a natural glow. Sesame seeds are one of the richest sources of calcium on the planet, so ditch the dairy this summer which can trigger acne, seasonal allergies, inflammation and GI distress in some people. So go ahead and go for these small yet mighty power seeds instead.

Last but not least, cilantro is one of the most detoxifying herbs you can use regularly as a garnish for any savory dish to reap the endless benefits of its cleansing and purifying properties. So there you have it, so many great reasons to love this Asian inspired summer salad.

SESAME CUCUMBER NOODLE SALAD

recipe inspired by Willow Arlen from Will Cook For Friends

Time to make: 20 minutes
Serves 4

INGREDIENTS (all organic where possible)

SALAD
2 large English cucumbers (straight from the crisp air of the refrigerator)
2 large / thick carrots, optionally peeled

DRESSING
1 tsp. sea salt
2 tbsp. rice vinegar
1 tbsp. fresh lime juice (optionally include some zest as well)
2 tbsp. raw honey
1 tsp. toasted sesame oil
Crushed red pepper, to taste (start with a pinch)
A generous sprinkle of black and white sesame seeds (1/2 – 1 Tbsp.)

GARNISH
Sliced green onion, to garnish
Fresh cilantro leaves, roughly chopped to garnish

DIRECTIONS

Make quick and easy cucumber and carrot noodles with your spiralizer, jullienne peeler, or by simply using a sharp knife to slice them thinly.

Place the cucumber noodles into a strainer or onto a piece of absorbent paper towel to allow any excess water to drain thoroughly for approx. 15 minutes. After, use additional paper towel to pat dry and soak up any remaining drops.

In a little bowl, mix together all of the dressing ingredients.

Add the cucumber and carrot noodles to a large salad bowl with 2-3 Tbsp. of the dressing mixture. Toss to coat. Serve and garnish with green onion and cilantro. Best enjoyed fresh after making.

photography by joe lee foto // styling by sarah hawthorne

Tasty Tuesday: The Ultimate Power Salad Recipe

Entertaining

Did your Cinco De Mayo indulgences spill straight into your weekend and Mother’s Day celebrations? Wait, it was just me?? Well regardless, it’s always a good idea to start the week on the right foot. And this power salad recipe is going to do exactly that! This will keep nachos off your mind for at least a few days!

We all know that during the summer time, we want to keep our bodies hydrated by drinking lots
of water. But did you know you could boost your daily hydration by eating an abundance of raw
vegetables and fresh fruits? This salad not only provides the additional hydration you need, but
it also keeps your GI tract nice and clean as it is packed with fiber keeping your system regular.

Digestion and nutrient absorption is improved with the presence of enzymes in this nutrient dense salad.

Your skin will glow with the presence of the powerful antioxidant Vitamin E, found in both the seeds and the avocado. The avocado is an important addition as it gives you a source of beneficial fats that create a feeling of satiety, curbing cravings and preventing you from overeating during the day. I’m all about mixing textures, so in this beautifully balanced salad, you get the roughage of sprouts, with the crunch of radishes and seeds, with the smooth creaminess of avocado.

The sprouts are a complete super food as they contain a much higher concentration of nutrients to their mature counterparts. They are also rich in chlorophyll, the quality that gives them their bright green color, purifying the blood and gently cleaning your body, leaving you feeling uplifted and energized. The radishes are rich in Vitamin C, for a much-needed immune boost, and similar to the sprouts, they come with their own set of detoxifying properties.

In short, this is the ultimate dish providing you a hefty dose of vitamins and minerals to keep you healthy and happy. The colors pop and the flavors dance on your palate, especially with the tangy miso dressing tossed delicately throughout. Whether you are in a rush or hosting a garden party, this is the perfect “go to” salad.

Recipe inspired by happy hearted kitchen

SPROUT, RADISH & AVOCADO SALAD

Quick and easy
Serves 2

INGREDIENTS (all organic where possible)

SALAD
4 cups sprouts (we used pea, but sunflower and broccoli also work well, feel free to mix)
1 bunch pink radishes, thinly sliced
1 ripe avocado, thinly sliced
2 green onions, thinly sliced
¼ cup of pumpkin and / or sunflower seeds (add more if desired)

DRESSING
½ cup extra virgin olive oil
¼ freshly squeezed lemon juice (add more if desired)
1 ½ tbsp. miso paste (white or yellow)
1 tbsp. raw honey (maple syrup also works well)
1 – 2 tbsp. pure water
Optionally add: 1 tbsp. of tahini and / or ½ tsp. sesame oil
Sea salt and freshly ground black pepper to taste

DIRECTIONS
Make the dressing first by mixing all ingredients in a small blender until thick and smooth (add
water as desired).

Optionally, add the seeds to a pan over medium heat and lightly toast (stir often to avoid
burning), or simply add them to the salad raw.

Toss the sprouts, radishes, green onion, and seeds in a large salad / mixing bowl with a drizzle of the dressing. Divide into two serving bowls and top with sliced avocado and extra dressing. Salt and pepper to taste.

Enjoy!

Check out the rest of our get-ready-for-summer recipes RIGHT HERE.

photography by joe lee photography, styling by my balance wellness

Summer Punch Recipe You Can Sip on Right Now

Entertaining

Today I’ve got a delicious treat for you. If you missed the reveal of my kiddo’s first birthday party yesterday, I hinted at the best part of the party – for the adults anyway – our signature drink!

Once again my girl Ashley came to my rescue. In case you haven’t followed along for awhile, Ashley is my former production assistant/cocktail recipe whiz, who is now rocking the mixology world with her own company Crafts & Cocktails. Yet again, Ashley crushed it with a custom punch recipe for the birthday party. I decided to deem it “the Mr. Carter,” because it was an upbeat, easy-going, can’t get enough cocktail – kind of like my kid!

I requested a light and delicious recipe and Ashley did not disappoint. Punches are the perfect thing to serve at parties. You mix it once and let everyone serve themselves, leaving you to enjoy the festivities. Punches are also great because they’re often a lot less expensive then buying fancy spirits for a cocktail and can be made so they’re not overly, strong. Perfect for toddler-focused celebrations when you need a little somethin,’ but not too much!

This punch was incredibly easy to make and included some of my favorite flavors. Grapefruit (as seen in my other favorite concoction of Ashley’s), sparkling wine and Lillet. Ashley gave the recipe a sophisticated twist by adding thyme syrup. It gave the drink an almost savory quality that I know might sound a touch odd but was in fact delicious. Here’s how you can whip up a batch of your own Mr. Carter Punch for your next get together. I’d serve it at brunch, a BBQ – really any reason to get friends together!

MR. CARTER PUNCH
Ingredients
3 parts sparkling wine
1 part Lillet
2 parts grapefruit juice
1/4 part thyme simple syrup
Thyme sprig garnish
Grapefruit slice garnish, optional

Simple Syrup: To make simple syrup, bring sugar, water and thyme to a low simmer in a small pot over medium heat. Stir until sugar is dissolved. Let sit 30 minutes or overnight for a more intense flavor. Strain.

Punch: To make your punch simply combine all ingredients in a punch bowl or other serving container over ice. Pour into cups & garnish with a thyme sprig and grapefruit wedge.

When it comes to exact quantities of your ingredients, we purchased six bottles sparkling wine, two 750 ml bottles Lillet and three 32 oz cartons grapefruit juice which was more than twice what we needed for about 20 adults. It was such a light, refreshing drink I’m tempted to whip another batch right now.

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