I think I might be one of the only people on the planet who really isn’t into Halloween. I know, I know. Even with a kid now I’m just not that jazzed on this holiday – not feeling pumpkins, don’t enjoy faux spiderwebs, really see no need to hang a skeleton from my front door. And I certainly have NO idea what I’m going to actually be on the big day (I will dress up as this is the first year my kid really gets it, but I have a feeling it’s going to be a very 11th a hour kind of thing).

All that said, that doesn’t mean I don’t appreciate some good (ahem) design inspired by the season.

Halloween Inspired Cook Here, Eat This on apartment 34Halloween Inspired Cook Here, Eat This on apartment 34Halloween Inspired Cook Here, Eat This on apartment 34

Case in point, this stunning (almost all) black kitchen. I’m obsessed with the dramatic contrast between the black upper cabinetry, the island and lowers with the deliciously veiny marble counters and backsplash. The moody lighting in simply gorgeous. Created by one of my favorite San Francisco based interior designers, Nicole Hollis, there’s a depth to this space that could teeter on foreboding and instead is just dramatic and practically perfect in every way. That round wood topped table with a blackened base is giving me life.

I certainly think this stunningly dark kitchen pairs perfectly with one of my long running favorite cocktails. If you have a Halloween party on the books, definitely consider serving up this nearly black libation. It’s ghoulish, but also delicious. A winning combo in my book – no ghosts or skeletons actually required for enjoyment.

Halloween Inspired Cook Here, Eat This on apartment 34

DRINK RECIPE: Pomegranate + Blackberry Lemondrop 

Ingredients:
6 blackberries
1/3 cup pomegranate juice
1 oz. lemon juice
1.5 oz. vodka

First, muddle blackberries and place in shaker with juices, vodka and ice. Shake for 20 seconds, strain into glass and garnish with blackberries on a pick.

This drink makes you pucker, in a good way! It’s perfectly sweet at first with a punch of sour towards the end. We love the idea of blackberries as a garnish, making the dark berry drink even more moody and monochromatic.

For our Cook Here, Eat this archive CLICK HERE.

interior design by nicole hollis / original cocktail photography for apartment 34 by Aubrie Pick / original drink recipe by craft and cocktails

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 (who is having a major sale this weekend FYI!), 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 too. 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 end-of-summer 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), fMaia is going to help us make the most of this seasonal bounty. Continue to scroll for three mouth-watering recipes.

apt34-zucchini-muffins

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 heartier. These little babies are great for 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.

 

apt34-peach-granola-parfait

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. It’s as yummy for dessert as it is for breakfast. You better get your cook on before all the peaches are gone!

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.

Instructions
1. Preheat oven to 300
2. Mix dry ingredients.
3. Mix wet ingredients.
4. Combine & thoroughly mix so all grains and nuts are coated.
5. Spread out on a cookie sheet
6. Bake for 1 hour, stirring and turning with a spatula halfway through.
7. Let cool completely
8. Spoon the vanilla yogurt into a small bowl, top with granola and dried peaches. Drizzle with a little maple syrup for an extra treat.

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

roasted salsa recipe on apartment 34

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 jalapeños are overflowing at the farmer’s market. This salsa is perfect for said couch hangs or better yet, late summer get togethers. And it’s so simple to make, you can whip up a batch with all the fresh and delicious produce available right now. I plan 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! PS, this would go SO well with our homemade chilaquiles recipe.

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.

For the entire Tasty Tuesday archive CLICK HERE.

original photography for apartment 34 by maia m. smith

With the 4th falling smack dab in the middle of the week this year, it’s not really the rollicking vacation we’re accustomed to. But if there’s one thing we will have enough time to do – it’s eat! I might be stuck in 60 degree weather and the fireworks may be shrouded in fog, but oh I will eat well. I’ve pulled together my favorite BBQ-friendly recipes to ensure your 4th of July menu is on lock. No judgements when I grill with with my Patagonia jacket on.

4th of July menu on apartment 34

Yes, burgers are a 4th of July mainstay but these babies offer a little more kick. They feature a spiced patty that’s cooled by a yummy tahini yogurt sauce. To whip these up you just need a few extra ingredients including baharat spice blend (that you can either buy or make yourself) and yogurt to make the topping. Click here for all the details.

4th of July menu on apartment 34

Since the 4th is dominated by all things unhealthy, a good salad helps balance things out. This one is filled with tasty pumpkin and sunflower seeds as well as avocado so it’s filling too. Perfect option for any vegetarians in your BBQ crew. The recipe is here.

4th of July menu on apartment 34

For drinks, why not shake things up with a white sparkling sangria. We named this one the Star Spangled Sangria so it seems very on theme. I highly recommend a dry white an dry sparkling wine to keep this baby from getting too sweet. Save that for dessert!

4th of July menu on apartment 34

For dessert I say more is more. Ice cream is kind of requirement. You can have some fun and make your own homemade ice cream sandwiches – or you can go really big and make your own strawberry ice cream. This is a fun project to do with the kids in the morning – you’ll teach them patience as they’ll have to wait until the evening to enjoy the fruits of their labor!

4th of July menu on apartment 34

And then, for those in hot climates (you lucky ducks you) or for anyone who prefers lighter fare, these berry coconut milk popsicles are light, refreshing and seriously delicious. They’re also seriously guilt free. Sweetened with honey, they’re the perfect dessert for anyone who doesn’t want a ton of sugar. These are also another fun one to make ahead of time with the kiddos. The recipe is here!

Regardless of where you are, what you do and what you eat, I hope you have a fun (and safe!) Fourth!

 

It’s been a little while since we’ve had an installment of Delicious Spaces. Are you liking this series? I kind of see it as my 2018 version of Tasty Tuesday. But as I was perusing the interwebs to satisfy both my wanderlust (I haven’t left the country in over a year. that is NOT ok. Universe do you hear me?!) and my constant desire for pretty images last night, I stumbled upon Høst, a unique restaurant space in Copenhagen.

As a design enthusiast, it is incredibly embarrassing that I’ve never been to Copenhagen. It’s probably on the tippy top of my bucket list right now. Especially when I see that places like Høst exist. The restaurant was designed by my faves, Norm Architects and features many pieces from my favorite line, Menu. I love the really paired back, rustic look. It has a very Diane Keaton, The House that Pinterest Built vibe (have you seen that book yet?! It’s gorge. I’m obsessed). This space actually also reminds me of this San Francisco restaurant that I profiled a few years back.

The ceilings in this space are killing me. From the rustic wood clad ceiling and then that amazing arched concrete area? Swoon. While there is no adornment or even art, it’s not needed. There’s so much texture with the mix of materials – both rough and smooth woods, brick and concrete. The touches of greenery soften the industrial edge. I’m drooling.

Høst’s food sounds equally stunning. Høst means harvest in Danish and the menu focuses on local Nordic ingredients and seasonal greens. Dishes include things like Porcini Bouillon with pickled Black Trumpet-mushrooms, wild garlic and veal cheeks and Sea buckthorn sorbet with honey and chamomile flower. I’m not even sure what that is, but it sounds amazing. I think I’m ready to a hop on a plane. How about you?

 

For all of our restaurant profiles, CLICK HERE!

Did you catch yesterday’s post about my recent jaunt to Portland?? I was so inspired by all the gorgeous design I saw in just 36 hours in the city. In fact, I saw so much I saved all the beautiful (and delicious) places to eat in Portland for today’s post. Think of this an install of my Delicious Spaces series on overdrive.

Obviously, Portland is quite the food mecca – it’s virtually impossible to eat (or drink) poorly there. However, I am particularly fond of eating in places whose spaces also inspire. I visited some gorgeous spots during my stay, but I suspect they’re only a drop in the beautiful Portland restaurant bucket. Travel Portland, might you have me back just for a restaurant-focused visit? I’d gladly eat seven meals a day!

Without further ado, pretty and yummy spots to eat in Portland.

CAFFEINATE: COAVA COFFEE
1300 Southeast Grand Avenue
Open weekdays 6am – 6pm, weekends 7am to 6pm

where to eat in portland on apartment 34

Coava Coffee is a well known Portland-based coffee roaster with multiple locations in the city. However, their space on Grand Ave was formerly the original roastery that they’ve since turned into a cool industrial-style coffee house. While it offers a more typically Portland industrial vibe, I loved the beautiful wood-wrapped espresso bar.

where to eat in portland on apartment 34

Coava serves selections of hand poured coffee using their self-designed coffee cone filter – it was quite pretty – as well as espresso. If you’re headed to Spartan Shop (click here if you don’t know what I’m talking about), this is a great space to grab a yummy coffee either before or after your browsing session.

EAT: PROUD MARY
2012 NE Alberta St
open 7am – 4pm, kitchen closes at 3pm

where to eat in portland on apartment 34

As soon as I heard Proud Mary was an Australia-based cafe, I knew I had to check it out. I loved both the food and the coffee in Australia so much. The Flat White is a genius coffee invention. I would hop a plane back to Sydney for the perfect cup. Or now, just hop a plane back to Portland!

where to eat in portland on apartment 34where to eat in portland on apartment 34

Proud Mary is in Northeast on well-known Alberta Street, but if you aren’t looking carefully you might miss her. She’s on a block with just a couple of other little shops, but she’s worth searching out. The space itself is light-filled thanks to a bevy of skylights. Polished concrete floors juxtapose Muuto pendants and simple picnic table-style seating. I sat at the bar and was able to watch the nonstop coffee making in action.

where to eat in portland on apartment 34

Proud Mary offers all-day breakfast, delicious lunch, specialty coffee (roasted in-house), specialty tea, fresh juice, smoothies, cakes, and pastries. You can order at the counter or sit and enjoy table service. There was many an Aussie working there when I visited and I totally felt that genuine, warm, fun and sometimes a little bit cheeky Australian vibe. I had the most amazing hot cake (below!) while there. It was stunning and definitely the most decadent (cream cheese is involved) yet beautiful pancake meal I’ve ever had. If you love breakfast food at any time of the day, I highly recommend this Proud Mary.

where to eat in portland on apartment 34where to eat in portland on apartment 34

EAT: MILK GLASS MRKT
2150 N Killingsworth St
open 9am3pm daily 

where to eat in portland on apartment 34

Milk Glass Mrkt is a darling gem of a lunch spot tucked into the Overlook neighborhood of North Portland. What started out as a food-truck years ago has turned into an order-at-the-counter cafe that serves amazingly delicious, fresh, seasonal dishes that put your sandwich-from-the-corner-store to shame.

where to eat in portland on apartment 34where to eat in portland on apartment 34 where to eat in portland on apartment 34

TREAT: BLUE STAR DONUTS
921 NW 23rd Ave, among multiple locations
open 7:30am – 8pm, or until they run out

where to eat in portland on apartment 34

While I’m not typically a donut person, when I heard that Blue Star bills themselves as donuts for grownups, I was intrigued. Flavors include Meyer Lemon and Key Lime Curd, Orange Pistachio and Buttermilk Old Fashioned. Definitely more interesting then your grocery store variety. I appreciated that my donut was not a total sugar bomb, wasn’t overly fried or squishy. This donut definitely knew how to adult. With Blue Star locations dotted throughout Portland, I think I’d probably succumb to a donut craving more often than not.

where to eat in portland on apartment 34where to eat in portland on apartment 34where to eat in portland on apartment 34

EAT: MÅURICE
921 SW Oak Street
Open Tuesday through Saturday, 10am to 4pm

where to eat in portland on apartment 34

One of my favorite things about dining in Europe is enjoying a glass of wine with lunch. It’s a very typical habit. Scandanavian-inspired luncheonette Måurice in the West End of downtown Portland seemed like the perfect place to practice that lovely European tradition. With only a smattering of seats all painted a bright white, a mix of antique flatware and a lovingly handwritten daily menu, everything about Måurice is picture perfect.

where to eat in portland on apartment 34where to eat in portland on apartment 34

Opened by well-known Portland pastry chef Kelly Murray, Måurice offers what’s called fika, the traditional Scandinavian coffee-break that often features beautiful baked goods starting at 10am. At lunch deliciously pretty light fare comes from the kitchen. While there I enjoyed everything from oysters and mussels to a gorgeous risotto and of course a few tasty desserts. I could have stayed all day. Well at least until they close at 3pm.

where to eat in portland on apartment 34

EAT: NOMAD.PDX
575 NE 24th Ave
open 5pm – 12am

where to eat in portland on apartment 34

Last but not least, I present you Nomad PDX. It’s rare that I have a dining experience that I know will stick with me for a long time. But the dinner I enjoyed at Nomad, a gorgeous yet unassuming space in Northeast Portland was truly special. Nomad features a multi-course tasting menu – which I know sounds super fancy. But Nomad’s genius is the delivery of sophisticated, truly creative dishes in a really accessible environment. There’s no need for fancy outfits or stuffy white tablecloths. This is modern elevated dining at its very best.

where to eat in portland on apartment 34

Nomads’ executive chef Ryan Fox knows his stuff. He trained for five years at Robuchon in Las Vegas. But Ryan diverts from all the traditional French recipes for dishes with a decidedly Asian influence. Every dish is conceptual, presented with artful expertise, but most importantly seriously delicious. I particularly loved a trio of duck, prepared and presented three ways, a dashi-based broth and a modern take on a tradition asian custard dish. The single shigoku oyster brought to me over a bed of smoking rocks was awe-inspiring. If I sound overly poetic – well, this type of meal deserves it. It’s truly that special.

where to eat in portland on apartment 34 where to eat in portland on apartment 34

Nomad also features Ash Bar – this really cool space tucked into a super an awesome cave-like room. The bar is now open seven days a week and serves bar bites like a stellar burger and lobster rolls. While you’ll probably want to save Nomad’s tasting menu for a special occasion – multi-course meals aren’t typically random Tuesday fare – I would gladly hit up the Ash bar any time the desire strikes for a really tasty cocktail and a super good meal.

where to eat in portland on apartment 34

I can’t remember the last time I ate better than my day and half in Portland. And I know I missed so many other amazing restaurants. I guess it just means I have to go back sooner rather than later.

Are there are Portland faves you care to share? I’d love for you to leave recommendations in the comments below. I’m always adding to my must-try-restaurant list. For all of Travel Portland’s recommended restaurants, CLICK HERE.

For the entire recap of my Portland trip, CLICK HERE.

For more travel ideas, CLICK HERE.

 

original photography for apartment 34 by Carly Diaz

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

As we get close to saying so long to summer, it’s not too late to have a little end of the season party. So when my friend and amazing cook Selina Lee (have you checked out her kimchi recipe yet?!) offered to help me create some amuse bouche recipes with her signature Korean touch, I jumped at the chance. I’m always looking to add new skills to my cooking repertoire and making these little bites will definitely leave you feeling like a pro. And since Selina and I whipped them up together, in my own kitchen, I can attest that these recipes are in fact easy to make and can all be completed in a couple of hours. Oh and they taste ah-mazing.

So invite some friends over and be ready to impress!

how to try korean cooking at home on apartment 34how to try korean cooking at home on apartment 34how to try korean cooking at home on apartment 34how to try korean cooking at home on apartment 34

CUCUMBER CRAB CANAPÉ
2 english cucumbers, ½ lb fresh crab meat, 1/4 cup finely chopped red onion, 2 tbsp mayo, 1/2 lemon, salt & pepper.

Cut cucumbers into 2-3 inch trunks first to peel the skin in round-about way. NOTE: try not to peel too deep into the cucumber so you can show that nice green ombre! Cut peeled cucumbers in 1-inch height then using a small t-spoon to scoop out the seeded part into one-bite size cucumber cups. Sprinkle salt evenly then set it aside. Make crab salad with mayo, chopped red onion, lemon juice and salt & pepper. Adjust the seasoning to taste. Fill cucumber cups with crab salad in one-bite portions. Serve with finely chopped red onion on top.

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how to try korean cooking at home on apartment 34how to try korean cooking at home on apartment 34

ROASTED CHICKPEA WITH KOREAN SPICES
2 (850g) canned or bagged chickpea in water, 2 tbsp extra virgin olive oil, 1 tsp salt, 1 tsp paprika, 2 tsp gochugaru (Korean chili pepper powder), 1 tsp garlic powder

Wash and soak chickpeas in cold water for at least 15 min to remove skin then drained. NOTE: You can just remove the loose skins not having to go through each one. In a mixing bowl, combine the spice mix by adding salt, paprika, gochugaru and garlic powder, add 1 tbsp of olive oil with chickpeas then toss it to coat evenly. Spread it out on a baking sheet, drizzle 1 tbsp of olive oil. Roast in 475 F oven for 20-25 min. For crunchier texture, leave it in the oven with heat off for few more minutes.

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how to try korean cooking at home on apartment 34how to try korean cooking at home on apartment 34

BEEF WRAPPED ENOKI MUSHROOM IN YUZU SAUCE
2 pkg (300g) enoki mushrooms, 300g thin-cut brisket beef, 2 jalapeño peppers, 1 tbsp extra virgin olive oil, Sauce: ¼ cup yuzu sauce, 2 tbsp soy sauce, 2 tsp sugar, 1 tsp sesame oil, ½ tsp grounded sesame seeds.

Wash enoki mushrooms in running water to remove dirt then dry with kitchen towel. Cut about 1-inch off on the bottom. Cut jalapeño peppers in thin slices then remove the seeds to make tiny rings. Soak them in water for at least 10 min. TIP: soaking the peppers in water will remove some of the heat. Cut about 1-inch wide, 4-inch long strips of beef and lay it out on a cutting board. Wrap the enoki mushrooms with the beef in the middle, slide the jalapeño pepper ring to hold them together. NOTE: beef and mushroom will still cook well without the pepper rings so it’s an option to use. Over medium-high heat skillet, add extra virgin olive oil then cook beef wrapped mushrooms for 2 mins on each side. Add the sauce around the edges of the pan as well as on top of the beef by adding the sauce using a spoon. You may need to cook them in 2-3 batches. Serve with grounded sesame seeds on top.

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how to try korean cooking at home on apartment 34how to try korean cooking at home on apartment 34how to try korean cooking at home on apartment 34how to try korean cooking at home on apartment 34

Summer Amuse Bouche & Watermelon Soju Cocktail (여름철 아뮤즈 부셰 & 수박 소주 칵테일) – 4 servings

WATERMELON SOJU COCKTAIL
4 cups watermelon chunks (about half mini watermelon), 2 cups pineapple chunks (about half pineapple), 1 cup of soju, 1/3 cup sweetened lime juice (or sweet & sour cocktail mix), ice, mint, lime

Cut both watermelon and pineapple in small cube chunks ready to make juice. In a blender, add watermelon and pineapple to blend it until it’s thinner than smoothie consistency. Add more watermelon if it’s too thick. Using the metal sifter or hemp cloth to filter the juice. If you have a juice-maker, even better! In a large carafe, add juice, soju, lime juice (or cocktail mix), ice then stir. Pour onto individual cocktail glasses or flutes, garnish with sliced lime and mint.

If all these pics don’t convince – we even made a little video for you. Watch closely for some good knife skills tricks!

All of these dishes are unique, creative and seriously so good. I strongly encourage you to give them a try. If you’re in the Bay Area, be sure to sign up for Selina’s latest Korean cooking workshop (they’re stunning!) RIGHT HERE.

photography by sarah mirapark, recipes by selina lee

It wouldn’t be summer without a sweet treat or two, but there’s no need to totally throw your healthy eating habits out the window. There are so many spins on healthy ice cream these days; made with soaked cashews and coconut milk, sweetened with the natural, unprocessed sugars from dates or honey. These alternatives take just a bit of the sinfulness out ice cream without sacrificing taste. Or so they say. I definitely want to give one (or six!) of these healthy ice cream recipes a try before we bid summer farewell (tear).

healthy ice cream recipes on apartment 34

Take this Sea Salt Caramel Coconut ice cream. It’s got a natural date caramel swirl – you can add bourbon – and it’s only sweetened with maple syrup. Get in my belly!

healthy ice cream recipes on apartment 34

This amaze-balls looking chocolate ice cream is made with sweet potato. Yes, you read that right! And has no added sugar. As in zero, nada, zip. Which is why this might just top my must try this week list – just because it looks almost too good to be true.

 

healthy ice cream recipes on apartment 34

This Cinnamon Roll ice cream doesn’t even require an ice cream maker. Just cashew butter, dates, a bit of almond milk and an overnight stay in the freezer.

healthy ice cream recipes on apartment 34

This Toasted Almond Coconut ice cream recipe forgoes the cashew option for a combo of almond and coconut milks. But since those are two flavors I love, I have no quarrel with that.

healthy ice cream recipes on apartment 34

This Chai Ice Cream uses actual chai tea to impart its flavor. You can make it vegan by sweetening with maple syrup (the other option being honey which I actually didn’t realize wasn’t considered vegan….)

healthy ice cream recipes on apartment 34

If the ice cream is made of cashews, but also has cookie dough, that means you can still have two servings, right?!

healthy ice cream recipes on apartment 34

This Vegan Coconut Blueberry option uses coconut oil. Color me intrigued. And hungry.

healthy ice cream recipes on apartment 34

Fresh summer berries are my jam – especially when they’re jammed into ice cream! This Raspberry Ripple Coconut ice cream recipe uses the soaked cashews ice cream base with mashed raspberries and sounds as picture perfect as it looks.

healthy ice cream recipes on apartment 34

This yummy looking Coconut Honey ice cream only has six ingredients! It might not be light on fat (hello coconut cream), but it sounds dang good.

There are so many mouth watering options on this list, it’s a little hard to know where to start, but I’ve decided I’m going to pick one and give it a go this week. I’ll be sure to share all the behind the scene and my final taste test on my Instagram story. Because maybe, just maybe, we can, in fact, have our ice cream and eat it too.

 

For more of my favorite dessert recipes, CLICK HERE.

If you’re already burnt out on BBQ and hot dogs (me too!), then you’re going to love today’s recipe post. My talented friend Selina Lee is back with another soul-filled dish that takes the intimidation out of Asian cooking. While I’ve always thought I have to go out to get a good bowl of Udon (what I crave whenever a cold starts to sneak in), Selina proves you can, in fact, make this beautiful soup at home, all on your own!  This is a lovely, light, healthy meal that even the kids will love because there are noodles involved! Now I know what I’m making for dinner tonight.

how to make mushroom yaki udon on apartment 34how to make mushroom yaki udon on apartment 34 How to make mushroom yaki udon on apartment 34

RECIPE: EXOTIC MUSHROOMS YAKI UDON (버섯 볶음우동) – 2-3 servings

INGREDIENTS
2 pk of fresh cooked udon noodles
1 cup mixed exotic mushrooms (shitake, enotikate, tree oyster, king trumpet – my favorite local farm box delivery, Good Eggs sells them in packs)
1 cup shredded cabbage
½ cup shredded carrots
½ onion
2 spring green onions

SAUCE
¼ cup low sodium soy sauce
2 tbsp oyster sauce
1 tbsp brown rice vinegar
1 tsp sugar
½ cup water

PREPARATION
Prepare the mushroom by cleaning it with a damp kitchen towel then shred them into strips by hand. Prepare cabbage, carrot and onion by cutting them into thin slices. NOTE: you can also buy shredded vegetables in package to save prep time. Finely chop spring green onions. Mix all sauce ingredients except for the water. Keep water separately on the side.

COOKING INSTRUCTIONS
1. In a large deep skillet or wok, add half of chopped spring onions with about 2 tbsp of extra virgin olive oil to cook it over med-high heat. Save the remaining spring onions for garnish.
TIP: This will create very flavorful green onion infused oil. Works great for all stir-fry cooking!

2. Add mushrooms and onions with half of the seasoning sauce, cook it for about 2 min.
TIP: Adding the seasoning by pouring around the edge of the skillet/wok (instead of pour over) will coat evenly and create smokey flavor!
Add noodles and ½ cup of water and wait for the noodles to start separating apart. Flip and stir the noodle block to soften on each side.

3. Add cabbage and carrots with remaining sauce and keep stir-frying on high heat for about 5 min. Season with salt and pepper as needed. Serve with chopped spring green onions on top.

 

This soup is earthy, hearty and wonderful vegetarian dinner option. Perfect after a long weekend of over indulging. If you try it at home you have to let us know how you like it!

 

For Selina’s first recipe, how to make your own Kimchi, CLICK HERE

For the rest of my favorite summer recipes, CLICK HERE

 

food photography & recipe by selina lee

Have you ever met someone with whom you just clicked? Like you’d known this person for a long time and that you’ve always been friends? That was certainly how I felt when I sat down with chef, cooking school & cafe owner and now cookbook author Alison Cayne. If you don’t immediately recognize Alison you would most likely recognize her New York City home as it’s one of the most pinned things ever. And it should be – it’s crazy gorgeous. But that’s not what this post is about. While Alison’s style is indeed impeccable, what she’s really famous for is founding Haven’s Kitchen, a cooking school, event space and cafe in the heart of Manhattan.

Recently, I had the pleasure of enjoying lunch with Ali at one of my favorite San Francisco haunts, and I can’t decide what amazed me more: the fact that she has five kids, that she got into food and started her business with no formal training or that she did it all after 40?! I think I need to go with D) all of the above because Ali’s journey to becoming a cooking maven is both nontraditional and truly awesome. Vogue describes her as a Nancy Meyers movie character come to life after all. We were also twinning on the day we met – if that isn’t a meet cute, I don’t know what is.

Meet cookbook author & chef Alison Cayne on apartment 34Meet cookbook author & chef Alison Cayne on apartment 34

Ali’s path to becoming a chef, business owner and now cookbook author it truly unique. Ali is by all intents and purposes, a home cook. As she explained to me, she always loved cooking and food but never considered it a career. She just cooked, at first for her kids and then for friends, and then as lessons for fellow stay-at-home moms as her children (I mentioned five right?!) headed into their school-age years. That’s when Ali realized she wasn’t only passionate about food but food systems, sustainability and how that all connects to food culture. She realized that where food comes from, how we prepare it and then how we consume it is really a linchpin of human connection. I know, heady stuff.

So Alison decided to go back to school, earning a Master’s Degree in Food Studies from NYU (impressed yet)? She also began working for the Union Square Farmer’s Market (initially as an intern! it’s never too late my friends) running their cooking demonstrations – and meeting tons of local food purveyors in the New York area along the way. But what really inspired me about Ali’s approach to food is her focus on a mission – creating meaningful connections through cooking and eating. Even though farm to table food is now trendy and we all obsessively watch Mind of Chef and Chef’s Table (at least I do!), Ali wanted to take these high-minded concepts and make them accessible to regular folk who likely shop in grocery stores, not idyllic farmer’s markets, who have 20 minutes to make dinner for a hungry hoard every night and who have probably never been taught a proper cooking skill or what celeriac is. Ali realized she wanted to teach others, both about the connection between earth, food and culture, but also how to feel confident cooking yummy stuff. And that’s where Haven’s Kitchen was born.

Meet cookbook author & chef Alison Cayne on apartment 34

But not everyone is lucky enough to take a class, attend an event or stop in and enjoy a bite at Haven’s Kitchen. Hence “The Haven’s Kitchen Cooking School” book. More than a traditional book of recipes, Ali set out to make a manual that will help novice cooks feel confident in the kitchen. Because she explains, “my goal building Haven’s Kitchen was to create a cooking school for recreation: for home cooks and people who just wanted to make enjoyable food. Every decision we make comes back to the idea that the kitchen should be a safe, happy, creative place—a haven – not threatening or intimidating, not some far removed, sterile space of Instagrammable perfection. I think the cookbook takes our approach and philosophy and translates it into book form as best as we could.” She went on to explain how those years of teaching cooking to her friends helped her realize that when you’re confident about doing something, you’re likely to do it more often. And if people were to cook at home more often it helps build familial bonds, community connection and is easier on our environment. Win, win win. I love where Ali’s head is at.

Cooking School includes everything from a primer on knife skills to shopping lists for both your pantry and your kitchen appliance closet. The book is then organized around food types, from grains & beans to eggs, salads and sauces. Each chapter not only offers recipes relevant to its assigned category but also includes secrets to key cooking techniques like how to get the proper braise or how to perfectly poach an egg (still a mystery to me!). It helps that Cooking School is also filled with beautiful pictures of mouth-watering dishes – a prerequisite for any cookbook that takes pride of place on my cookbook shelves – but I love that this book goes further than most. When you head to the chapter about fish, you can learn details about the ingredient (like what to look out for when buying fish), the necessary cooking tools (what to use to filet a fish) and culinary tips & tricks like taking fish out of the refrigerator 15-30 minutes before cooking to optimize flavors. It’s these tidbits that will help transform you from a recipe follower to an actual cook – someone who knows and understands details about preparing food.

Meet cookbook author & chef Alison Cayne on apartment 34Meet cookbook author & chef Alison Cayne on apartment 34Meet cookbook author & chef Alison Cayne on apartment 34    Meet cookbook author & chef Alison Cayne on apartment 34

Now Ali cautions, you’re not going to read her book, or any for that matter, and become a master chef overnight. As with anything worthwhile in life, building cooking skills takes time and practice. Ali shares this anecdote to explain:

“I’ll give an example: Tonight I’m having ten people for dinner. I have two vegetarians and a few big meat eaters. It’s January so my vegetable choices are mostly root vegetables and winter greens. I’ve had a four of the guests before so I need to cook something new for them. That puzzle might sound overwhelming to some, but I am confident that I can prepare a few hearty vegetable and grain dishes, roast chickens, toss a gorgeous salad and prepare a sauce or two for drizzling that will work on any or all of it. That confidence, knowing that I have the skills and know-how to make those components of the meal without relying on recipes and that I can get it done in two-three hours is what I hope our readers will eventually accomplish. That way, instead of being stressed about hosting a dinner, I am actually looking forward to the time I get to spend with my friends.”

And isn’t that time better spent that on Snapchat, Twitter or the latest drama on Bravo?? As my kiddo gets older and I start really thinking about things I want to pass down to him, a love of food and cooking is definitely one. In our fast-everything society, where the entire world’s variety of cuisine can be delivered to your door in a matter of minutes, it can be so easy to forget how foundational food is to culture. And to our environment. And to the vitality of our communities.

While I love Ali’s approach to food, I didn’t walk away from our conversation inspired to cook. I walked away feeling inspired as a woman, a mother, and an entrepreneur. Ali is a study of taking the time to discover your passion, invest in it with the full expression of your being and then see that passion through to a place that has real, tangible impact on the world. Her story reminds us that this isn’t something you have figured out when you graduate from college. Or turn 30. Or at any number of other major life milestones. For some it might be a never-ending quest. Could you describe your work in mission form? What impact are you hoping to leave on the people you interact with? Knowing that offers such a profound sense of purpose.

I’m going to ponder my mission tonight over a lovely home-cooked dinner. Like this beautiful Garbanzo Feta Salad!

Garbanzo Feta Salad_Haven's Kitchen Cooking School

Garbanzo Feta Salad

Serves 4 to 6

1 cup dried garbanzos, soaked for 8 hours, or one 15-ounce can, drained and rinsed
Fine sea salt
Citrus Vinaigrette (see below)
1 small red onion, thinly sliced and held in ice water
2 Persian cucumbers or 1 small
English cucumber, sliced ¼ inch thick on the bias
¼ cup crumbled feta
¼ cup torn fresh flat-leaf parsley

If using dried beans, after soaking, rinse the garbanzos, place in a medium saucepan, and cover with double their volume of water. Bring to a boil, reduce to a simmer, and cook until the beans are tender but hold their shape, about 45 minutes. Remove from the heat, add a large pinch or two of salt, and let sit for 15 minutes. Drain and put in a large serving bowl.

While the garbanzos are cooking, make the vinaigrette.

Drain the red onion and add to the garbanzos. Add the cucumber, feta, and parsley, drizzle on about ¼ cup of the vinaigrette, and toss to combine. Add more dressing and salt to taste. Serve at room temperature or chilled.

 

Citrus Vinaigrette

Makes about 2 cups
1 cup mixed citrus juice, plus the grated zest of 1 lemon
1 tablespoon Dijon mustard
Fine sea salt and freshly ground black pepper
1 cup extra-virgin olive oil, or more to taste

In a medium bowl, whisk together the juice, zest, mustard, a pinch of salt, and pepper to taste. Slowly whisk in the olive oil until well blended.

Finish with additional salt and pepper as desired.

 

You can order your copy of Cooking School here

Check out more of my favorite spring recipes, here

Interviews with more crazy inspiring women are right here

 

original photography for apartment 34 by andrea posadas

Recipe excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos

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