Simple Setting

I hope everyone had a nice weekend. I hosted a Mediterranean dinner in my backyard over the weekend. I wanted to share how I made this simple and easy table setting.

Flowers – I went to Trader Joes’s and got Silver Dollar Eucalyptus branches and fuchsia daisies. I lined the table with greenery and placed the daisies in all different size vases and spaced them out on the table. Lastly, I added four candles down the table.

How to create a similar table setting below.

  1. Gingham Table Cloth
  2. Linen Hemstitch Napkins
  3. Turquoise Folding Chairs
  4. Lineage Candles
  5. Single Glass Bud Vases
  6. Bormioli Water Bottles for the table.
  7. Year & Day Dishes
  8. Mosser Glass Tumbler Set
  9. Jute Rope Napkin Rings (mine are sold out but thought these were cute)
  10. Rectangle Gold Serving Tray I served the middle eastern desserts on this tray.

Above Outfit – Dress Banjanan (similar here, here, and here)

For appetizers I made mini boards with feta, grape leaves, kalamata olives, lavash chips, cherry tomatoes, truffle marcona almonds, and figs. I also picked up some really good organic wines that we enjoyed tasting.

Wine – Litrozzo Rosato // Litrozzo Roso // Lieu Dit Melon Bourgogne 2019 // La Cuisine de ma mere Chinon 2019

Have a great week everyone!

XX

Julie

Fried Rice Salmon Bowls

Fried Rice Salmon Bowls

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Ingredients 

Salmon

Roasted Vegetables

  • 1 package shiitake mushrooms (thinly sliced)
  • 1 package shredded Brussel sprouts
  • 1 teaspoon fresh ginger (minced)
  • 1 garlic clove (minced)
  • 1-2 tablespoons oil
  • Salt to taste

Fried Rice

  • 1/2 medium onion (finely chopped)
  • 1/2 cup peas (or any veggies you would like)
  • 1/2 cup shredded carrots
  • 1 large garlic cloves (finely chopped)
  • 1 tablespoon ginger (finely chopped)
  • 1 large egg
  • 4 tablespoons soy sauce 
  • 2 tablespoons vegetable oil
  • 1 cup white rice (cooked per package directions)
  • 2 teaspoons sesame oil
  • Black sesame seeds for garnish (optional)

Preparation 

Salmon:

Place salmon in a shallow dish. Evenly coat the salmon with the Soyaki and cover. Place it in the fridge and marinate for at least 1 hour (the longer the better). Once it’s done marinating remove it from the sauce and place it on an oiled grill. Grill on medium heat for about 10-15 mins until it’s cooked through.

Vegetables:

Pre-heat the oven to 400 degrees. Place Brussel spouts and shiitake mushroom on a baking sheet lined with parchment. Add garlic, ginger, and oil toss to coat. Place in the oven and roast for about 10-15 mins. Check at 10 mins to see if the edges of the Brussel sprouts are starting to brown. When the vegetables have finished cooking and are out of the oven, sprinkle with salt to taste.

Fried Rice:

Place a large skillet on the stove at medium heat. Add one tablespoon of oil to the skillet along with the garlic and ginger. Stir fry until fragrant. Next, add onions and stir-fry until translucent. Add vegetables and continue to stir-fry until they are tender but still crisp. Then, add rice and continue to stir-fry for 2-3 mins. Next, add soy sauce and sesame oil and stir-fry all together. Form a small hole in the middle of the pan and add egg. Stir-fry the egg and the rest of the ingredients together until the egg is cooked.

Add some of the salmon, vegetables, and fried rice into a bowl. Sprinkle with black sesame seeds, serve, and enjoy!

Tofu Udon Noodle Bowls

I had requests to share my recipe for the Udon Noodle Bowls I made last Tuesday evening. See below for this easy weeknight meal.

Tofu Udon Noodle Bowls

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Ingredients

  • 1 package firm tofu dried and cubed
  • 1 package udon noodles
  • 2 cups snap peas
  • 4 large kale leaves trimmed and chopped
  • 1 package shiitake mushrooms thinly sliced
  • 1-2 minced garlic cloves
  • 1 tablespoon minced ginger
  • 4 tablespoons olive oil or grapeseed oil
  • black sesame seeds for garnish

Marinade

  • 3 tablespoons soy sauce
  • 1 tablespoons rice vinegar 
  • 2 tablespoon sesame oil
  • 1 teaspoon chili paste or chili crunch

Directions

  1. Line a baking sheet with parchment and add the cubed tofu. Toss with 1-2 tablespoons of olive oil and bake at 400 degrees for 20-30 mins until crisp.
  2. Mix soy sauce, rice vinegar, sesame oil, chili paste in a small bowl. Set aside.
  3. Bring 4 quarts of water to a boil in a stock pot. Add udon noodles and cook according to the package directions. Drain, rinse, and set aside.
  4. Sauté the ginger and garlic with 2 tablespoons of oil in a large skillet. When the garlic and ginger are fragrant (about 30 seconds) add snap peas, kale, and mushrooms. Continue to sauté for about 3-5 mins mins. 
  5. Add the noodles and tofu to the skillet with the veggies.
  6. Pour the soy sauce marinade over the noodles and toss to coat.
  7. Sprinkle black sesame seeds, serve, & enjoy!

Creamy Avocado Dressing

Creamy Avocado Vinaigrette Dressing

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Ingredients

  • 1 whole avocado
  • Juice of 1 lemon
  • 1 teaspoon dijon mustard
  • 1/4 cup white wine vinegar
  • 3/4 cup olive oil
  • 1 teaspoon salt
  • pepper to taste

Directions

  1. Place all the ingredients except the olive oil in a food processor (with an open chute) run until smooth and creamy.
  2. With the processor running on low, slowly stream the olive oil through the chute until thoroughly combined.
  3. The dressing should be a beautiful green color and creamy consistency.
  4. Enjoy!

Black Bean Corn Salad

Black Bean Corn Salad

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Ingredients

  • 2 can black beans (washed & drained)
  • 1 English cucumber or 5 Persian cucumbers chopped small
  • 3 ears of fresh corn cut off the Cobb
  • 1 cup chopped cherry tomatoes
  • 1/4 cup cilantro chopped
  • 1/2 of a lime
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • salt & pepper to taste

Directions

  1. Place the black beans, cucumber, corn, cherry tomatoes, and cilantro into a medium sized bowl.
  2. Squeeze lime and add the juice to the bowl.
  3. Add 2 tablespoons of red wine vinegar to the bowl.
  4. Pour olive oil over the salad ingredients.
  5. Season with salt & pepper.
  6. Toss all together. Add additional oil or lime if needed.
  7. Enjoy!

Skirt Alert

I hope everyone had a great weekend. I hosted Mother’s Day at my house this year. We kept it simple and ordered from Joan’s on Third and got bagels from Pop’s Bagels. If you haven’t tried them they are amazing! You can get them fully baked (you’re supposed to eat them warm), or half baked and you can finish them off in the oven at home.

SALE ALERT! Shopbop is running a Preview Sale with up to 40% off select items (to shop the whole sale click here). A couple things to check out.

Birds of Paradis Top // Mara Hoffman Dress // Roxanne Assoulin Beaded Necklace // Farm Rio Midi // Mansur Ballet Flats // Ulla Johnson SS Top // The Great Valley Top // Free City Black Sweats (& white) // Xirena Dakota Dress // Farm Rio Maxi Cardigan

Now onto Skirt Alert, I’ve rounded up several midi skirts that can transition from Spring into Summer.

  1. Cleobella Chelsea Skirt additional sizing at Revolve. Above picture.
  2. Hunter Bell Linen Alexis Skirt
  3. Ulla Johnson Sigrid Floral Cotton Midi Skirt
  4. Natalie Martin Bella Silk Skirt I love the color! Also like Vintage Flowers Print Burgundy.
  5. Banjanan Cotton Maxi Skirt
  6. A.L.C. Lucie Skirt
  7. Apiece Apart Dulce Skirt

Have a great week everyone!

Julie

SHOPBOP SALE BELOW

Indian Chicken

Indian Chicken

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Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne
  • 1 tablespoon tumeric
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 garlic cloves
  • 6 tablespoons olive oil
  • 3 pounds of chicken (bone in or boneless)
  • 3 tablespoons olive oil

Directions

  1. Combine all ingredients together in a small food processor and blend.
  2. Place the chicken in a bowl and add the marinade. Toss to coat.
  3. Place in the fridge and marinate for at least one hour but the longer it marinates the better.
  4. Preheat oven to 400 degrees.
  5. Lightly oil a baking dish and place the chicken in the dish and bake for 30 minutes, then turn and bake for another 25-30 minutes. You can also grill the chicken which is what I did last night. I used boneless pounded chicken thighs and it was amazing!

Miso Salmon with Bok Choy and Asparagus

I made this simple sheet pan dinner last night that was so good! A couple modifications, I cooked the salmon on a separate sheet pan so any water released from the vegetables wouldn’t seep into the salmon. I also doubled the amount of miso glaze since it didn’t make as much as I would have liked. Recipe linked below.

Goop Miso Salmon with Asparagus and Bok Choy

Poke Bowls

We went over to our friends for dinner a couple weeks ago and they had make your own poke bowls. Everyone loved it so I recreated it last night for dinner.

Poke Bowls

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Ingredients

  • 1 cup rice
  • 1 pound Ahi Tuna Poke (Santa Monica Seafood has it seasoned and ready to go)
  • 1/2 pound seaweed salad (Santa Monica Seafood has this as well)
  • 1 block cubed firm tofu (water pressed out before cubing)
  • 1 bag snap peas trimmed
  • 1 1/2 cup shelled edamame thawed
  • 1 package shiitake mushrooms
  • Sesame seeds for sprinkling
  • Furikake for sprinkling
  • 2-3 tablespoon canola oil
  • 1 teaspoon sesame oil
  • 1 teaspoon asian chili paste
  • 1 package nori seaweed snacks

Directions

  1. Cook rice per package directions.
  2. Place tofu on a baking sheet line with parchment, toss with 1-2 tablespoon oil, and bake at 400° F for about 25 minutes or until crispy.
  3. In a medium sized skillet heat 1-2 tablespoons of oil to medium high heat. Add snap peas, edamame, and shiitake mushrooms and sauté. Next add 1 tsp sesame oil, and 1 tsp asian chili paste. Be sure to not overcook (I like my snap peas to still have a crunch).
  4. Now it’s time to assemble your bowls. Add rice, tuna poke, seaweed salad, snap pea vegetable medley, nori, sprinkle with sesame seeds and Furikake.
  5. You can add soy sauce, sesame oil, and chili crunch for extra flavor.
  6. Enjoy!

Serves a family of 4.

Healthy Almond Joys

Zoe made these over the weekend and they were so good! I had to share her recipe with you!

Healthy Almond Joys

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Ingredients

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 tsp almond extract
  • 2 tbsp cashew butter
  • 4 tbsp maple syrup
  • 1 cup fine shredded coconut
  • 1/4 cup + 1 tbsp canned coconut milk
  • 1/2 cup dark chocolate
  • 1/4 cup coconut milk
  • Flakey salt for sprinkling

Directions

  1. Line a standard sized loaf pan with parchment paper.
  2. Mix almond flour, coconut flour, almond extract, cashew butter, and 2 tbsp maple syrup in a medium sized bowl.
  3. Once combined evenly distribute the mixture into the bottom of a loaf pan. Press down with your hands.
  4. Mix the shredded coconut, coconut milk, and 2 tbsp maple syrup in a small bowl.
  5. Once combined evenly distribute it over the almond flower mixture. Press down with your hands.
  6. Melt your dark chocolate and coconut milk in either a double boiler or in the microwave. You want it to be completely smooth.
  7. Pour your chocolate ganache over your loaf mixture and evenly distribute.
  8. Sprinkle the top with flakey salt.
  9. Freeze for 2 hours.
  10. Slice into desired shapes and serve.
  11. Enjoy!

Spinach and Mushroom Lasagne

This is a quick and easy Lasagne Recipe. I do half with meat and the other half vegetarian so everyone in my family can eat it.

Spinach and Mushroom Lasagne

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Ingredients

  • No boil lasagne noodles
  • 1 bag of fresh spinach
  • 1 box of mushrooms
  • 1 large garlic clove minced
  • 1 pound ground turkey, chicken, or beef
  • 1 15oz container of ricotta cheese
  • 1 bag mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 tablespoon parsley chopped
  • 1 jar of your favorite tomato sauce (I like Trader Joe’s Rustico)
  • 2 tablespoons olive oil
  • Salt & pepper to taste

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat a medium sized pan to medium hight heat, add 1 tablespoon olive oil, and sauté ground beef. Set aside and let cool.
  3. Heat another medium sized pan to medium high heat, add remaining 1 tablespoon olive oil and sauté garlic until fragrant, add mushroom and spinach. Season with salt & pepper and set aside to let cool.
  4. Place ricotta in a medium sized bowl and add chopped parsley, salt, and pepper.
  5. Lightly oil a 9×13 baking dish.
  6. Pour 1/4 of your tomato sauce into the bottom of the dish and evenly distribute.
  7. Lay your first layer of lasagne noodles on the bottom of the dish.
  8. Spread one layer of ricotta cheese on the noodles.
  9. Sprinkle your meat, spinach, and mushroom mixture over the noodles.
  10. Sprinkle with mozzarella cheese and parmesan.
  11. Pour another layer of tomato sauce and add another layer of noodles and continue the process until you use up all your ingredients.
  12. Sprinkle the top of the lasagne with mozzarella and parmesan after final layer of noodles is placed.
  13. Cover lasagne with tin foil and place it in the oven for about 35 mins. Check it at 35 mins the sauce should be bubbling. Take the tin foil off and let the top of the lasagne brown for another 10 minutes or so.
  14. Enjoy!

To see a short video on how to make the Lasagne click here.

Click here for the Caesar Salad Dressing recipe.

Feb First

Happy first day of February! Only two more weekend until Valentine’s Day. I’ve been continuing to update my Valentine’s Day Shop with cute gift ideas (you can check my shop out here). I wanted to share a new vegetarian recipe that I made over the weekend, NYT Red Curry Lentils with Sweet Potatoes and Spinach. Everyone loved it and I will definitely be making it again. Hope everyone has a great week! Now onto today’s OOTD…

  1. Madewell Heart Embroidered Tie-Dye Sweatshirt also like Heart Embroidered Cashmere Shrunken Sweatshirt
  2. Ariel Gordon Heart Ring
  3. North Face Nuptse Down Vest
  4. RE/DONE 90’s High-rise Loose Jeans
  5. Birkenstock Cotton Slub Sock
  6. HNDSM In Love Brass Cuff
  7. Taupe Boston Birkenstock The soft cushion bed is the best!
  8. Clare V. Bijoux with Chain also like the new Taco Bag with Grommets

Marinated Skirt Steak

Marinated Skirt Steak

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Ingredients

  • 1/4 cup vegetable oil (or any oil of choice)
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon of lemon
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons of dijon mustard
  • 1 garlic clove minced
  • black pepper to taste
  • 2 pounds of skirt steak or flank steak (any steak will work)

Directions

  1. In a medium sized bowl mix your oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper. Whisk to combine.
  2. Place your steak into the medium bowl making sure the marinate is evenly distributed over the steak.
  3. Place the bowl in the fridge and let it marinate for up to 5 hours (but for at least 1 hour).
  4. Pre-heat the grill to medium high heat.
  5. Place the steak on the grill discarding the remaining marinade and grill to desired temperature.
  6. Enjoy!

Udon Noodle Bowls

For those of you who follow me on Instagram, you know that I love making bowls for weeknight meals. I find that with one vegetarian in the house this is a great way to accommodate everyone. I switch between Asian, Mexican, and Middle Eastern Bowls. The above Udon Bowl I made was so good details on how to make it below.

Directions

  1. Asian Noodles
  2. Thinly pounded chicken (or protein of choice) marinated with Trader Joe’s Soyaki for at least 30 minutes. Grill the chicken and thinly slice. For the tofu, I squeeze out all the water, slice into pieces, dip in soyaki, and bake at 400 degrees F on a sheet pan lined with parchment for about 30 mins (flipping halfway through cooking).
  3. Kale Chips
  4. Sautéed Snap Peas – heat a medium sized sauce pan to medium high heat. Add 1 tablespoon of oil and sauté 1 package of snap peas for 2-3 minutes. Next add 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, and 1 teaspoon of Trader Joe’s Chili Crunch. Continue to cook for a couple more minutes until the peas are done but still crisp.
  5. Assemble your bowls and sprinkle with sesame seeds.

The great thing about making bowls is you can interchange any vegetable, protein, or grain. Enjoy!

Za’atar Roasted Chickpeas

Roasted Chickpeas make a great snack or I like to add them to salads or Nourish Bowls.

Za'atar Roasted Chickpeas

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Ingredients

  • 1 can of chickpeas drained
  • 1-2 tablespoons olive oil
  • 2 teaspoons Zaatar (or any seasoning of choice)
  • salt & pepper to taste

Directions

  1. Drain can of chickpeas and pat them dry.
  2. Line a sheet tray with parchment paper.
  3. Place your chickpeas on the tray and drizzle with olive oil making sure to evenly coat.
  4. Sprinkle salt, pepper, and Zaatar spice and toss to combine. (any other spice you like will work)
  5. Bake at 425 degrees for 25-35 mins depending on how hot your oven is. You know they are done when they are completely crisp.