When I spotted these mini fairytale eggplants with their beautifully marbled purple and white tones at the farmers market I couldn't pass by without buying a good handful.
Seared in a generous splash of olive oil, I let them brown evenly and turn tender and juicy in the pan. We were inspired to pair these delicate vegetables with the traditional flavors of an eggplant parmesan to make an easy pasta.
Styling Assistant: Hannah Schmitz
Summer peaches are now ripe for picking and eating. We love them on their own, but their flavors are even more intense once they are grilled. The slight saltiness of the farmer’s cheese works perfectly with a drizzle of good honey and toasted pecans add crunchy texture to this simple dish. Eat it for breakfast or as dessert at the end of a meal.
Styling Assistant: Hannah Schmitz
Styling Assistant: Hannah Schmitz
The stands at the market in August overflow with summer squash. Varying in textures and shapes, they give a splash of color to our summer salads. Pattypans, crooknecks, yellow zucchini and cousas. The varieties are limitless. We scooped up avocado squash, which is shaped just as its name suggests and has a creamy texture.
One of our favorite preparations for summer squash is to slice them into ribbons, let them marinate in dressing and layer herbs and nuts all throughout.
Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz
Cherry season calls for a toast. Short-lived, but full of promise, the time for cherries means pies, tarts, table-side nibbling and stems found all over the kitchen floor. While the warmth of baked cherry goodness is amazing, the heat of the season sends us craving dishes of the chilled variety. What better way to raise a glass to one of the season’s best harvests, and banish the humidity than a bubbly beverage spiked with a bit of spirit.
We have a cocktail wizard in our studio. Not a tipple she can’t master and we can’t help but sip in support. Here is a recipe we’ve whipped up with her help. Pour yourself a tall glass of cherry limeade to beat the summer heat.
Written By: Ashley Schleeper
Recipe: Donna Yen
Styling Assistant: Hannah Schmitz
The first time I ever saw a fresh currant I lost my mind. The berries were translucent, attached to a delicate vine and smaller than the size of a pinky-tip. Dried currants were all I knew. My first bite into a fresh currant shot sour pangs up through my ears. Amazing. These little guys are powerful culinary artillery and deserve a treatment that rallies the imagination.
Ice cream is one of the most exciting things to make at home. We decided to incorporate red currants from the market and create a frozen custard of a different color. Since fresh currants do in fact exist, then why not join us in our ice cream adventure. Churn up this recipe, lay out a bunch of spoons, invite friends over, and break into new culinary territory.
Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz
