Quinoa, Mint and Stone Fruit Salad

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Stone fruits are coming into season, hallelujah!  Cherries are my favorite of all of them- and since they’re so expensive and in season for such a short time they’re like juicy, extra-coveted little gems to me!  The amount of flavor in each one reminds me how magical this world is- how incredible it is that the earth provides us with such a vast amount of things to eat, taste, enjoy. We’re lucky ones!

This salad is a mixture of farmer’s market finds- apricots, cherries, heaps of mint, sheep’s milk feta, quinoa and pistachios.  So much flavor, so light and perfect for Spring, so beautiful to look at.  Magical indeed.  Recipe below, I hope you love!   xx- Sarah

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Mother’s Day Brunch Recipes

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Hello friends!  As promised today I have the recipes for you from Friday’s Mother’s Day Tabletop Inspiration post!  And more photos.  Because they’re just too pretty and I had a heck of a time trying to choose which ones to share!  A quick reminder of the menu:  Coconut Ginger Beet Soup, Salted Herb Branzino with Mirin Chili Oil, Pan Seared Artichokes, Baby Bib Lettuce Salad with Cherries, Apricots, Arugula flowers and Tarragon Vinaigrette.  And for dessert: Angel Food Layer Cake with Whipped [Coconut Cream, Pistachios and Cacao Nibs (ever so slightly modified from this recipe).  Our recipes after the jump!  xx- Sarah  {Styling by the incredible Farra Miron}

Sources:  TableChairs, Dinner Plates, Salad Plates, Soup Bowls, Large Serving Bowl (salad), Serving Platter (fish), Small  Serving Bowl (artichokes), Napkins, Wine Glasses, Water GlassesSalad Servers, Cake Stand, Brass Measuring Cup, (anything not listed is either vintage or sold out!)

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Mother’s Day Brunch and Introducing MORAMIRON

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Happy Friday!  Today is an exciting day for me for two reasons- the first one being this Mother’s Day inspiration table that Farra from Hostess Haven and I put together to inspire any brunches you may be planning (celebrating moms in any way you can is just the best!).  I hope you love it as much as I do- we worked long and hard on this one and are so proud of how it turned out!  I’ve listed sources for every bit of it that I can in case you’ve got your eye on the tabletop goodies.  And on Monday I’ll share recipes and even more photos!  But for now here’s a teaser of the menu:  Coconut Ginger Beet Soup, Salted Herb Branzino with Mirin Chili Oil, Pan Seared Artichokes, Baby Bib Lettuce Salad with Cherries, Apricots, Arugula flowers and Tarragon Vinaigrette.  And for dessert: Angel Food Layer Cake with Whipped Coconut Cream, Pistachios and Cacao Nibs (ever so slightly modified from this recipe).  DO YOU NOT WANT TO EAT ALL OF THAT?!  We did.  We sat down with our husbands and intern and devoured it.  Of course it was cold from sitting out while we took a bazillion photos but it was still so, SO yummy!

Now, for the second reason I’m on cloud fifteen about today’s post.  Farra and I have decided to team up and start working as a food photographer/styling duo- PROFESSIONALLY!  We don’t have a website, but it’s in the works.  And if you search the hashtags “MORAMIRON” or “MORAMIRONPROPSHOP” on Instagram you’ll find some of what we’ve been collaborating on.  I’ve been photographing food for a long time, Farra was born to style- and when the two of us come together to work it just feels like magic.  I’m tempted to use words like “synergy” and “creative soul-mates” but I’m very aware of how lame that sounds.  Still, I’m at a loss for words at what happens when we work together that doesn’t sound cheesy.  I just know that we’re meant to do this, and that it’s so very, very exciting!  So, keep an eye out for MORAMIRON and wish us luck in our new venture!   xx- Sarah  {so much more after the jump}

Sources:  TableChairs, Dinner Plates, Salad Plates, Soup Bowls, Large Serving Bowl (salad), Serving Platter (fish), Small  Serving Bowl (artichokes), Napkins, Wine Glasses, Water GlassesSalad Servers, Cake Stand, Brass Measuring Cup, (anything not listed is either vintage or sold out!)

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Chocolate Pecan Cashew Butter + Thrive Market GIVEAWAY!

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Happy Monday my friends!  Hope you all had great weekends!  On Sunday I finished up the second week of my pal January‘s Sugar Detox (she has another starting May 4th and it’s an online thing, so I highly recommend for any of you looking to learn more about nutrition and get those sugar cravings under control!)  One of the things I craved during the two weeks sugar-free was these flavored nut butters that I used to buy at a rad little raw restaurant in San Diego before we moved to LA (pre- Palm Springs as well).  I’m not sure what all was in them because I didn’t pay much attention to nutrition labels at the time, but I LOVED them!  S0, I decided to make my own!  This chocolate pecan cashew butter is the perfect thing for me to grab a spoonful of when I get a sweets craving- the protein and good fats in the nuts satisfies my body while the cacao and coconut nectar satisfy my love of sweets!

OK, now for the second part of this post- I am SO EXCITED to introduce you all to Thrive Market.  I know that I sometimes post recipes that have ingredients that you can’t get your hands on (it’s horrifying to me that you can 100% guaranteed find Cheetos in any town across the country but in many cacao powder is hard to come by).  It’s also extremely frustrating that economically speaking the high quality, healthy and nutrition driven ingredients that I use are often inaccessible to many.  Like CRAZY-MAKING I MIGHT SCREAM MADDENING!  Which is why I’m so excited!

Thrive Market addresses both of those issues by making high quality ingredients available online at 25-50% off traditional retail prices- similar to Coscto they charge an annual $60 membership fee that enables them to offer these massive discounts.  With free shipping on orders over $49 and thousands of products to shop- it’s absolutely where I’ll be stocking up on all of my pantry items!  And with each membership sign-up they give one to a low income family or public school teacher (through a network of non-profits). THAT IS MY KIND OF COMPANY!   So I just wanted to give you a heads up- if you don’t live in a town that has a Whole Foods or health food store, if it hurts a little every time you check out at your market and see the receipt, if you’re as frustrated as I am that you can find Cheetos everywhere but have to search like an online ninja to find health foods- well, Thrive Market is for you.  I promise, you’re gonna love it!

AND, AND AND AND!   They’re offering one lucky reader a $250 shopping spree!  Register for Thrive here over the next 7 days and one of you lucky ducks will win that while 10 others will receive free year long memberships! HORRAY!  And good luck my friends!   xx- Sarah

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Chocolate Pecan Cashew Butter

Ingredients

Instructions

  • Combine all ingredients, mix well and enjoy! Store in a refrigerator.
http://ahouseinthehills.com/2015/04/20/chocolate-pecan-cashew-butter-thrive-market-giveaway/

Browned Cauliflower and Kumquats

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I know.  I want to start this post by saying I KNOW. Every recipe I’ve shared of late has kumquats in it.  I don’t know what my deal is – I WANT TO EAT THEM ALL!  The tartness, the citrus-y goodness of eating the peel, the tiny cuteness factor- I just love them.  I love them only a little less than browned cauliflower, which is just up there with the best things ever.  And this dish, with the citrus champagne viniagrette- it’s a fresh and beautiful side dish.  If you eat eggs, add an egg and it’s a beautiful brunch.  I don’t know when I WOULDN’T eat this.  I hope you love, at least 75% as much as my undying love of kumquats- which is obvi A LOT!  Happy Monday my friends, let’s get it this week, whatever IT is for each of us!   xx- Sarah

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Passionfruit Chia Pudding

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Happy Thursday my friends!  As part of my get-healthy mission I’ve been working with my gal-pal-yoga-instructor-nutrition-fitness-coach/ life expert January and she’s been reinforcing the importance of including more protein in my diet.  So I’ve been looking for all the yummiest, healthiest, prettiest ways to do so of course!  And I prefer plant-based whenever I can.  So today’s post, in partnership with Silk Soymilk (Non GMO Project Verified-  horray!!) is for a protein packed, sweet and tasty passionfruit chia pudding.  Not only does it take minutes to make but it’s the perfect mid-day pick me up (or evening dessert!).  I love the simple sweet taste of the soymilk and chia, and the passionfruit, kumquats, toasted almonds and shredded coconut add texture and some punchy flavors!  It’s a real treat, but also low in saturated fat, full of heart healthy goodness and a nutritional powerhouse.  I hope you love it as much as I do!!  xx- Sarah

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