Fresh, simple, high quality ingredients combined in just the right way. Food that are bursting with flavor, decadent in their simplicity. That, my friends, is how I’m eating these days. Savoring each bite, appreciating each flavor, celebrating ingredients by letting them shine with simple pairings that highlight their very best attributes. Sweet juicy figs, mint from our neighbor’s garden, the best goat cheese I’ve ever tasted and chopped sprouted walnuts all tossed lightly in a balsamic dijon dressing. Acidic and sweet, salty, punchy flavors. Just perfection on a Summer day. I hope you love! xx- Sarah
I breathe in and I remind myself, you are here- exactly where you are meant to be. I breathe out and I remind myself, you are ok, you will always be ok. I’m practicing being present: fully, wholly, exactly where I am. And in doing so, the simplest things- colorful radishes cooked in the best quality butter I can get my hands on with thyme picked from my neighbor’s garden and chunky flakes of Maldon salt- remind me that I’m in heaven. We’ve already arrived my friends, we just have to open our eyes, our hearts and enjoy it. Life is full of beauty, full of wonder, and around every corner is the opportunity for happiness and love. It’s yours for the taking. Slow down my beautiful radishes, slow down. xx- Sarah
I will admit I was a sceptical about the concept of vegan yogurt because, well- YOGURT! It’s such a distinct flavor and consistency, the idea that it could be replicated with nuts just didn’t seem possible. BUT! BUT!!!!! It’s yogurt my friends, it really truly is. And it’s heavenly. More like a thick creamy Greek style than a lighter yogurt- and that’s what I prefer anyhow. As if that weren’t enough- it’s super easy to make. So, for all of you who avoid dairy and miss yogurt- this is for you. Load it up with in season fruits, swap out the raspberries for blueberries if you’d like, toss on a handful of granola- just go nuts! Enjoy and for my stateside friends- happy holiday weekend! xx- Sarah
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
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}
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}
