In a hurry? Click here to JUMP TO RECIPE!
This Marinated Goat Cheese with Sun-dried Tomatoes and Olives recipe is an easy appetizer that can be made ahead of time and is a great starter to serve at your holiday parties!
This is a sponsored conversation written by me on behalf of Day Owl Rosè. The opinions and text are all mine. Thank you for supporting the brands that make VV possible. Msg 4 21+
In a hurry? Click here to JUMP TO RECIPE!
This Pumpkin Cheddar Cheese Ball Appetizer Recipe is perfect For Halloween themed parties and any fall entertaining you are planning to do!
As you may remember, we completely redid our backyard this past spring and I am SO SO SO excited that it’s finally cool enough to have a fire back there and not break into a sweat. This also means it’s time to host! I’m planning to make this festive Pumpkin Cheddar Cheese Ball the next time we have guests over for a fire because it’s not only delicious but super festive (black and orange!) and can be whipped up ahead of time. I’m thinking I will also probably make this for Halloween so Wyatt and I can have a delicious treat while we hand out candy on our porch – we deserve a treat yo ‘self moment too for the holiday, right??
You do need to plan ahead just a bit by making sure you give the cheeseball time to chill in the freezer before rolling it in the poppyseed and black sesame seeds. I like to serve my cheeseball with some crackers and veggies but potato chips would also work great here as well.
Oh and if you are into pumpkin recipes, make sure to check out all the other amazing recipes being featured on the Virtual Pumpkin Potluck!
How is your fall shaping up so far? It’s been pretty quiet over here – the weather FINALLY turned cold yesterday so I’m hoping we can finally start getting in some fall activities like hiking and apple picking. Wyatt and I are also celebrating our 8 year anniversary (woot woot!) next week with a little weekend trip to Cincinatti (a place neither of us have really spent any time in but is close enough for a weekend trip and has some pretty awesome looking restaurants to check out. Let me know if you have any recommendation for musts while we are there and make sure to follow along on my Insta!
This Pumpkin Cheddar Cheese Ball Appetizer Recipe is perfect For Halloween themed parties and any fall entertaining you are planning to do!
Line a baking sheet with parchment paper and set aside.
Add cream cheese, pumpkin, cheddar cheese, paprika, salt, and pepper to a food processor and process until completely combined and a smooth paste remains.
Using clean and damp hands, divide the dough in half and each half into a circle using the palm of your hands. Transfer to prepared baking sheet and place in the freezer to chill for at least 20 minutes.
Mix together the sesame seeds and poppy seeds in a shallow rimmed dish. Remove chilled balls from freezer and roll each ball in the seed mixture until completely coated.
Transfer to a serving dish to serve right away or store in an airtight container in the fridge until ready to serve. Serve with veggies, chips, and crackers.
In a hurry? Click here to JUMP TO RECIPE!
This festive Chai Spiced Apple Cider Cocktail recipe is a delicious fall drink that can be easily made with booze or as a mocktail.
I seem to be on a roll with chai-spiced apple recipes this season which I am not at all sorry about (because both of these makes your house smell A M A Z I N G and oh so fall). Ever since my mom moved into her beach home near Lake Michigan in May, I’ve been up to visit her at least once a month. We’ve already worked ourselves into a little Saturday routine which consists of browsing her nearest farmers market and then stopping at both a small Swedish bakery for pastries and a cute little grocery store / coffee shop for sandwiches to pack for a lazy afternoon at the beach. One the last trip up there a few weeks ago, I picked up a really delicious iced Chai Cider which should honestly be the official drink of September because it was the perfect mix of fall spices while still being a refreshing warm weather thirst quencher. As I was sipping on it, I couldn’t help but think about how simple it was – I’m sure it was just half local apple cider and half of their homemade chai mix they use in lattes. Genius! I knew I had to create my own.
In a hurry? Click here to JUMP TO RECIPE!
Today we are covering how to enjoy ‘me’ time this fall before the holiday busyness begins. Plus, I’m sharing a recipe for these delicious and easy Chai Apple and Almond Puff Pastry Tarts.
This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.
It’s no secret that chai lattes hold a special place in my heart (one of the first recipes on VV was a chai spiced cupcake recipe and I’ve featured the spice combo in many recipes since). My obsession with them first started when I worked at a coffee shop in high school, as it was my favorite drink item on the menu. Over the years, I’ve also come to associate the smell of a steaming cup of chai latte with fall – with the crunching of leaves, a big cozy sweater, pumpkin picking, and so much more. A spicy chai latte always seems to be my first choice when packing up a warm drink for a brisk walk in the woods to wander among the changing leaves.
10 Vegetarian Soup Recipes To Get You Excited For Cooler Weather featuring chilis, stews, dumpling soup, minestrone, and more!
Here in the Midwest, we are at that point in the year where I’m just so ready for cooler weather and comfort food in the form of easy and flavorful soups. Any else with me? Well here are 10 vegetarian soup recipes to add to your dinner menu in the coming weeks:
In a hurry? Click here to JUMP TO RECIPE!
This Heirloom Tomato Salad with Sweet Lemon Dressing recipe is a great way to use up those heirloom tomatoes currently ripening on the vine in your garden.
Dropping in for a quick post today and to give one last ode to summer with this late season Heirloom Tomato Salad with Sweet Lemon Dressing. The humidity has already started to drop here in the Midwest so I know fall is on the horizon but my garden is still bursting with these late summer beauties. I’d probably be wishing summer away altogether (fall is my favorite season) if it wasn’t for all the fresh herbs and tomatoes currently thriving in the garden.
In a hurry? Click here to JUMP TO RECIPE!
This Blueberry Lemon Pie recipe has a flaky crust and juicy filling perfect for a summer treat when blueberries are in abundance.
As I’m sure you can tell by the recipes I’ve shared over the last few months, I usually shy away from anything too labor intensive. And to me, pie has always been at the top of the list when it comes to time consuming and finicky recipes. If I had my way, I’d just make cakes and quick breads for all special occasions but pie is Wyatt’s favorite so I’ve come back to trying to master it time and time again. I’m inpatient but persistent which is why I gave this pie making thing another go a few weeks ago after swearing it off last January when I made two ugggggly looking things for Wyatt’s birthday. I think my biggest issue, as a bit of a perfectionist, is that I’d spend hours in the kitchen working on a pie and it would come out of the oven so imperfect – the crust would shrink or there would be fruit oozing out of the seams. All the work and it’s not perfect? What’s the point.
In a hurry? Click here to JUMP TO RECIPE!
This Seedy Blueberry Banana Bread recipe is a great way to use up overly ripe bananas and to get a boost of fruit in your diet! It’s less sweet than most banana bread recipes making it an ideal choice for breakfast or an afternoon snack.
Not sure exactly what it is but it doesn’t take much for me to get the summer bummers – maybe it’s the expectation that summer is going to be only all day pool parties and caprese salads but usually by the time July hits, I start to crave cooler calm days. We headed up north to visit Wyatt’s parents a few weekends ago and disappoint rung throughout the house, from everyone but me, when rain hit on our boat day. It was merely sprinkling but that was enough to know that laying out in the sun was not going to be in our cards so I suggested we visit a nearby organic blueberry farm instead. I was nervous about how Wyatt’s family was going to react to spending their Saturday picking fruit but everyone ended up having a blast (the guys even turned it into a competition)! And wandering around the lush blueberry patch in the warm summer rain drizzle was exactly what I needed to refresh and get me out of my mood.
In a hurry? Click here to JUMP TO RECIPE!
Is your garden or farmer’s market overflowing with herbs and tomatoes? It’s time to make this quick and easy Fresh Greek Nachos with Herbed Tahini Sauce recipe! I eat it for lunch all the time but it would also be great to serve to a crowd.
My eating shifts with the seasons so it’s not surprise that I go through phases with recipes. This particular recipe was a regular on my lunch routine last summer because it was so darn easy and I could pull half of the ingredients fresh out of my garden to whip up in just a few minutes. This recipe comes from Katherine of Cookie + Kate’s cookbook, Love Real Food, and her recipes are just that. They are no-frill vegetarian recipes that are perfect when you are short on time or just looking to not over-complicate your meal. And that is the exact reason I’ve been going back to this recipe on the regular again this summer.
15 Recipes To Make While Summer Fruit is in Season! From drinks to sweets to savory items, these recipes will have you making fruit recipes all summer long!
If you are anything like me, you can’t resist all the colorful and juicy fresh fruit currently stationed at your local farmer’s market. Summer fruit can be fleeting so here are some recipes to make sure you have an excuse to pick up those berries or stone fruit pints while they are around!
In a hurry? Click here to JUMP TO RECIPE!
This Burrata with Plums Tomatoes and Mint-Basil Oil recipe can be whipped up in under 15 minutes and requires zero cooking time. Perfect summer entertaining appetizer? I think so.
It’s recipes like this one that make me wish summer produce was always in season. I love this time of year because I can walk outside and pick half the ingredients from my garden and then whip up something satisfying and delicious in under 10 minutes. Another great aspect to this recipe? It requires zero cooking which means you don’t have to worry about turning on your oven or standing outside in the sticky heat in front of your grill.
In a hurry? Click here to JUMP TO RECIPE!
This versatile Roasted Plums and Blueberries with Cardamom and Vanilla recipe comes together in under 15 minutes and is the perfect summer breakfast or dessert when fruit is thriving at your farmer’s market.
I picked up these beautiful plums and blueberries at the farmer’s market over the weekend and couldn’t resist whipping up something simple for the blogs with them. My usual favorite fruit combo is blueberry and peaches so I was pretty excited to try swapping in plums when I saw these at the market. Because their colors were so vibrant, I didn’t want to hide them in a pie or cobbler so I decided a quick roasting was the way to go. Instead of adding dried spices and extracts, I crushed whole cardamom pods and add vanilla beans for a subtle scent that melds into the fruit as it roasts.
Today I am talking all about the backyard makeover we’ve spent the last few weekends working on! Please note that this post was sponsored by Harvest Organics, but all opinions are my own. Thank you for supporting the brands that make VV possible. #TheHarvestEffect
Moving into a house in the dead of winter can be a bit of a gamble when it comes to the yard. We knew there was a hideous chain link fence (broken in some parts too – see photo below) that needed replaced but we didn’t know what else to really expect. Come spring, we were pleased to see beautiful bushes and perennials pot up. Also, after cleaning up a ton of trash in the back (womp womp), we discovered that grass didn’t grow in a large portion of the yard. This sparked an idea to, instead of just putting grass seed down, build a backyard “chill zone” complete with dining area, grill corner, and gas fire hang spot.
All in all, the project took us 5 weekends to complete and we broke it down into smaller projects that we’d tackle over a two day stretch:
1. Build a fence: Wyatt’s dad came down to help with this and it took them a total of 4 days to complete. We used treated wood so I won’t be able to stain it until the fall so it does give off a slightly greenish hue in some of the photos. They also used boards instead of panels so it will hopefully last longer and be a bit sturdier. Although probably the hardest of all the projects, having this privacy fence to block out the alley makes the biggest difference.
2. Lay down rock: This was the next biggest step. We are grateful to have a few friends that helps us dig the dirt down a few inches, level the ground out, lay down landscape fabric, and haul in rocks and pebbles. We went back and forth for weeks on whether we should do pebbles or build a wood deck and I’m so glad we went with the rocks. To be honest, I was a bit nervous that it would look like an ugly gravel driveway but I think it turned out great!
3. Assemble and arrange furniture: Do not underestimate the amount of time it takes to assemble furniture! The Shade Pergola was by far the most time consuming but I has already proven to be quite useful on sunny, hot days. I went with a dark grey and black minimalist vibe that catered to my love of mid-century modern while also being comfy enough to lounge in. Another decision we struggled with was whether to get a gas fire or wood burning fire pit. Although I was leaning towards a wood burning pit because I love the smell of a campfire, Wyatt really wanted to go with a gas fire because he felt like we’d use it more often since they are so easy to turn on and off at your leisure. In the end, I’m so happy we went the gas route – we bought a propane tank cover that matches the fire table and doubles as a nice end table. We are also able to easily hide the tube that runs between the two under the rocks which is another plus! I’ve been going out there in the evening with my book and am able to turn the fire on within seconds and enjoy it for a little while without having to put any effort into it!
4. Decorate with planters, string lights, and throw pillows: Since we tore up the little green that was flourishing, I wanted to bring as many plants into the space as possible. When looking at outdoor “makeover” designs online, a lot had, in my opinion, very unpractical decorating touches with piles of throw pillows, weird shelves added to the fence for trinkets, and /or hanging items on the fence (such as pictures and mirrors). Although I did add a few throw pillows, I wanted the main focus of our patio-scape to be lush plants which I put in big pots all around the area. After having so much success with using Harvest Organics for my garden, I was excited to use their potting soil mix for the these potted plants. I also love the idea that by using Harvest Organic soil, I am a part of the movement to reduce waste and replenish the earth since they recycle yard and food scraps by turning it into rich soil.#TheHarvestEffect
Lastly, we hung string lights so we wouldn’t have to have our porch light on during the evenings when we’re out there with a fire.
5. Replace outdoor light fixtures: There are porch lights that I bought replacement lights for as they look like they’ve been there since the house was built in the 1920’s (an exaggeration, but still). I’ll be honest and say that we still have not gotten around to replacing them but it’s the last thing on our list and I’m feeling pretty proud that we managed to tackle everything else in a few short weeks.
Get the look:
That’s it! The space isn’t huge but it’s perfect for grills outs followed by cocktails around the fire. Now to move on to the next project (jk jk! I’ll be out here enjoying this space all summer long).
In a hurry? Click here to JUMP TO RECIPE!
This Grilled Veggies with Cilantro Yogurt Sauce & Grilled Pita vegetarian grill recipe is simple enough for a weeknight meal while bursting with flavor.
I feel like grilling season has become a dreaded time for many vegetarians as they head to BBQs focused around brats, hot dogs, and steak. Although you could always rely on those (sad, IMO) processed veggie frozen burgers to fill you up, I think both know that we deserve better.
After years of using a charcoal grill, Wyatt and I finally purchased a gas one a few weeks ago and we’ve been loving it so much that we cook on it several times a week. I took this opportunity to try out a whole bunch of different vegetarian recipes made specifically for the grill and settled on this one being, by far, my favorite. An abundance of veggies keep this dish light while the yogurt sauce packs a punch of protein and flavor. Grilling pita is my favorite way to enjoy pita as it softens on the inside while crisping up on the exterior. To finish, we grill half a lemon which is then squirted over the veggies and sprinkle with cilantro. The end result is simple enough for a weeknight meal while bursting with flavor.
Today I have 10 Drink and Cocktail Recipes To Keep You Cool This Summer! The heat is here and that means it’s time to crank up your drink game! Whether you are into something boozy or looking for an energizing smoothie to start your day, I’ve got you covered in this round-up! OH and bonus points if you like vegetables in your drinks – I have a surprising number of veg-focused cocktails…
In a hurry? Click here to JUMP TO RECIPE!
This Fruit Salad with Tahini Granola and Creamy Yogurt recipe is a modern hybrid between a parfait and fruit salad for a crowd. It’s cooling, crunchy, tangy, and juicy making it the perfect light dessert on a warm summer day.
This recipe was the product of having people coming over for an impromptu grill-out and me wanting to whip up a dessert based on what we had on hand already. I drew inspiration from a traditional fruit salad that is covered in whipped cream and overly sweet marshmallows but swapped those ingredients out for tangy yogurt, syrupy fruit, and crunchy granola. I also wanted layers (so you could see everything) while serving for a stunning presentation and the results ended up being almost like a big parfait. The big difference between this and a parfait though is that they are usually personalized in little cups and I wanted something I could just put on the table with the rest of the food for people to scoop onto their plate along with the grilled goodies.
Today we are talking all about growing your own food! I’ll be covering all I know about starting a vegetable and herb garden. Please note that this post was sponsored by Harvest Organics but All opinions are my own. Thank you for supporting the brands that make VV possible.
If you’ve been following me for awhile, you know that I plant and maintain a decent-sized garden every summer. Since I don’t live in a huge metropolitan area, I can’t always find certain heirloom varieties of vegetables, herbs, and edible flowers so my solution is just to grow my own! Plus, there is nothing more rewarding than being able to walk outside your door and pick your own herbs to throw into dinner. Today I’m going to share what I grow, why I use raised beds, and lots of other useful tidbits and answers for folks out there thinking about starting a garden but not knowing where to start.
I’m pumped to be partnering with Harvest Organics for this post as I get lots of questions about my garden (the edible flower one in particular) and this collaboration has inspired me to finally sit down and write more about my gardening experience!
These Salted Tahini Chocolate Chip Cookies are the perfect hybrid between indulgent chocolate chip and a rich nut butter cookie.
These photos are not anything special because I had not planned on even sharing this recipe on the blog. Originally, I had made these one Sunday night when I was out of freezer cookies (AKA cookies that I make a batch of and then freeze for later so I can easily bake 1 or 2 at a time). Normally chocolate chip is my go-to but I’ve been altering the batches slightly with small variations (like adding potato chips) and this time I struck gold with the variation. I decided to add tahini (thanks for a suggestion in the newest Food Network Magazine) and a heavy dose of sea salt topping and the results are a beautiful blend of chocolate chip cookie meets nut butter cookie (think peanut butter cookies). It’s the most beautiful marriage between sweet and salty and it’s just too good not to share with you all! It’s not everyday that you come across a dessert this easy with the end results being this amazing. Trust me and make a batch of these!
10 Vegetarian Recipes To Make Before Spring Is Over: Starters, Drinks, Entrees, and Desserts to make the most of the season!
I shared a round-up of my favorite vegetarian spring recipes over on Instagram Stories the other week and realized I should probably go ahead and share them here in case you don’t follow me on IG. Spring is zipping by and before you know it, it’ll be too hot to even turn your oven on so hurry up and get in that kitchen with these recipes!
In a hurry? Click here to JUMP TO RECIPE!
This Egg Salad recipe with Pink Mayo and Pickled Beets recipe is the ideal lunch for one. It’s quick to whip up (we are talking under 15 minutes) and full of protein to keep you going all afternoon long.
Earlier this month, I went to New York City for the first time since I was in high school. I’m not totally sure what took me so long to get back there since I travel pretty regularly (I went to the west coast 3 times last year and that is twice as long of a flight) but I have never been as a food lover and I was really excited to dive into the NYC food scene. Although I was there for meetings, I made sure to leave plenty of time for food (a girl’s gotta eat – right?). And, as you’d guess, New York City did not disappoint. I ate amazing pizza at Roberta’s, devoured spicy apricot and butternut squash dumplings from Glory, Instagrammed the shhhhht out of the gorgeous pastries from Supermoon Bakery, watched dogs play along the waterfront while enjoying an everything croissant from Ovenly, downed a slice of crack pie from Milk Bar, and ate so much more.
In a hurry? Click here to JUMP TO RECIPE!
This Roasted Strawberry and Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.
It FINALLY feels like spring here which is huge for my creative mindset and recipe developing. I was starting to a feel pretty bored with winter produce and annoyed with cloudy lighting. And then, what felt like overnight, everything changed. Our summer outdoor market opened up, the sun started to come out more than once a week, and rhubarb start popping up at all the stores. And although those are subtle changes, it completely awakened my creative juices and desire to jump back into the kitchen.
For spring, I know it’s tradition to make a Strawberry Rhubarb Pie but I’m going to be honest with you…my pies of frustrate me. For one, I’m a cake person as pies tend to be a bit too sweet for me. For two, my crust is just never as good as it should be and I usually end up more disappointed than excited to eat the thing. All is well though because my lack of ability to whip up a pie means I have to get creative with fruit and think a little bit outside of the box. As soon as I picked up the rhubarb, I knew I wanted to roast it but I had originally thought I’d fold it into muffins afterwards. However, then I remember this delicious Roasted Plum Polenta recipe from last year and knew I wanted to re-create something similar with strawberries and rhubarb.
For this Roasted Strawberry and Rhubarb Grits with Toasted Pecans recipe, I used frozen strawberries because fresh ones have not made it to my market just yet. Taste the strawberries you are using to see how sweet they are, mine were very tart so I’d recommend cutting down the sugar if yours are not as I had to overcompensate with mine. I love the addition of orange slices and thyme, which I added to the roasting process but removed before serving, as the oranges release juice throughout the roasting process and the thyme leaves just a touch of herb-y aroma.
If serving for dessert, a splash of heavy creams gives a subtle nod to strawberry shortcake but you are serving for breakfast, plain yogurt is a healthier and almost-as delicious option. If grits are not your thing, try folding the roasted fruit into muffins or topping on ice cream.
This Roasted Strawberry & Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, mix together the strawberries, rhubarb, sugar, vinegar, and salt. Transfer to baking sheet and spread into an even layer
Place orange slices and thyme sporadically around the strawberries and rhubarb (it will release juices as it roasts).
Roast for 30 minutes or until the rhubarb is easily pierced with a knife. Remove from oven, transfer the orange slices and thyme to another try (to reserve for garnish), and set aside until the grits are ready.
Bring water to a boil in a large saucepan with high edges. Once boiling, add the grits and salt and turn the heat down so they simmer. Cook for about thirty minutes, stirring often.
Remove from heat and stir in the butter until melted. Taste and season with more salt if needed.
Divide the grits between three serving bowls and top with the roasted strawberries and rhubarb. Drizzle with heavy cream or yogurt. Sprinkle with toasted pecans and garnish with thyme leaves and an orange slice. Serve right away.
Serving this Sweet Potato Open-faced from The Minimalist Kitchen cookbook allows you to see the array of colorful veggies piled high on the crusty bread. This is a perfect vegetarian lunch or dinner option.
I’ve been so wrapped up in my own book promotion lately that I haven’t taken a moment to tell you about all the other really fantastic cookbooks that have also come out this spring. Well, that changes today because today we are talking all about Melissa Coleman’s The Minimalist Kitchen which includes 100 wholesome recipes plus guidelines on how to pair down your kitchen to just the essentials. Although the book is not 100% vegetarian, a large portion of it is and I’ve been loving the simple but flavorful meals she is able to whip up with pantry staple ingredients. The recipes in this book are very much in line with the quick dinners I tend to gravitate towards – tacos, sandwiches, egg dishes, etc. so I’m very excited to use this cookbook to mix up my weekly routine without it taking a ton of extra planning.
These Vegetarian Butternut Squash & White Bean Fritters with Blue Cheese & Walnuts are a quick and flavorful vegetarian meal that can be whipped up in less than 30 minutes. Please note that this post was sponsored by Alexia Foods but All opinions are my own. Thank you for supporting the brands that make VV possible.
I tend to over do it. I tend to overbook myself with work, freelance projects, social gatherings, and workouts. And with each thing I book, I give it my all. I still remember my mom saying to me once in a very matter of fact voice “I’m sorry but you’ve got my genes and let me tell you something about that, honey. You will most likely never be the smartest person in the room but there is a good chance you’ll be the hardest working and that may take you just as far”. I remember being very offended – like she was poking at my intelligence with this advice but through time I realized how right she was. Whatever I set out to do, I gave it my 100% all, all of the time. So, needless to say, when I get home every night at 6:30 or so, I’m exhausted, from a full day of putting my whole self into whatever I’m doing that day. And usually on top of exhaustion, I’m starving as well. Most days, I don’t even bother to take off my work clothes and shoes before I’m in the kitchen searching the fridge for what I can devour for dinner. Usually by this point in the day, I’m so hangry and my mind is mush that if I don’t get dinner on the table in less than 30 minutes, it’s a loss cause. And that is exactly why I’ve been turning to little helpers like Alexia’s frozen vegetable sides (which happen to be vegetarian!) to help me get a head start on my meal.
This Roasted Cauliflower & Dates Couscous Salad with Creamy Tahini is a great vegetarian side dish or easy lunch for any season.
Well well well – what do we have here? Is this a new recipe post? A post about more than just my new book and busy busy life? Wow – just like the old days! ; ) But first, I’m going to talk about my busy life and book because that is just where my head-space has been lately. ha!
How have you been? I’ve been feeling a little scattered lately but finally feel like I can let out a big sigh of relief. Platters & Boards finally came out at the end of last month and then I had my local launch party for it this past Friday at Cardinal Spirits here in Bloomington, Indiana. It was a really great time – some of my family came down for it and a bunch of people showed up and I made a giant table full of food and we drank fancy cocktails and talked about the book. It was a really really good time.
Yay! It’s a big day around here because Platters & Boards is out TODAY! In case you missed it, here are all the details:
This visual cornucopia of a cookbook is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation. Helpful advice includes tips on portioning, picking surfaces and vessels, pairing complementary textures and flavors, plus a handy chart featuring board suggestions for a variety of occasions (from holiday parties to baby showers). Platters and Boards is an inspiring housewarming or hostess gift and resource for throwing unforgettable get-togethers.
When I’m explaining it in person, I like to tell them that it has 40 spreads (which are themes and food grouping ideas for your event) and each spread has a recipe (examples include Quick-Rose Pickled Grapes, Triple Cheese Truffle Oil Fondue, Fall Harvest Focaccia, Whipped Feta with Black Sesame Seeds, etc) along with a drink pairing and meat suggestion. So really, when you think of it as the spread being a recipe (because there are food suggestions and instructions) along with some drink recipes supplied, this book is crammed with well over 100 recipes in addition to all sorts of pairing suggestions, presentation tips, and instructions on how to scale your spreads for any size group. Also, I see you out there introverts, this cookbook is certainly an entertaining book but there are also quite a few spreads that focus on feeding smaller groups and couples.
Okay! Check out this trailer we put together for it:
Vegetarian ‘Ventures | Platters & Boards from Anna Powell Teeter on Vimeo.
Don’t panic! You can head to your local bookstore to pick it up (make sure to request a copy if they don’t have it so they know people are interested in them stocking it) or purchase from any of these places:
Yay! I’m so glad you are liking the book! If you want to share what you’ve been making, please please please tag your photos with #plattersandboards on socials – I can’t wait to see them! Also, if you have a few minutes, positive Amazon reviews are really important for authors because they help let Amazon know which books are worth suggesting so new people can discover P&B.
Thank you so much for supporting my wild adventures like writing a second cookbook. To say thanks, I will be doing 5 days worth of giveaways over on Instagram next month so make sure you are following me over there! <3
