L i f e s t y l e C o ll e c t i v e H o s t s
A Summer SoirĂŠe
Photo: Kale & Caramel
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Meet The Contributors The Lifestyle Collective is a group of hand-selected influencers covering all aspects across the lifestyle space; including style, food, home, beauty, travel, family, and weddings. Learn about the contributors to this magazine below and discover more of our bloggers on the Lifestyle Collective page.
B i l ly P a r i s i
B o x w o o d Av e n u e
C o l o r f u l E at s
Cooking and Beer
b y B i l ly P a r i s i
b y C h l o e M a ck i n t o s h
by Caroline Potter
by Justine Sulia
D o m e s t i c at e M e
ENDLESSLEY ELATED
Fa s h i o n a b l e
Fork Knife Swoon
by Serena Wolf
b y K at h l e e n Pa g a n
Hostess
b y L a u r a B o lt o n
B Y A m a n d a G l u ck
Garnish & Glaze
Hummingbird High
J e l ly T o a s t
Kale & Caramel
b y M e l a n i e D u e ck
by Michelle Lopez
b y E m i ly C a r u s o
b y L i ly D i a m o n d
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Kitchen Living
Lark and Linen
Lauren Kelp
Lemons and Basil
w i t h C o r ya n n e
b y J a c q u e ly n C l a r k
by Lauren Kelp
b y K ay l e e P a u l e y
NUTRITION B Y MIA
P RO B A B LY THIS
The Cookie Rookie
T h e Eff o r t l e s s
by Mia Syn
by Beau Ciolino
b y B e ck y H a r d i n
Chic
b y C o r ya n n e E t t i e n e
by Jen Pinkston
AND M a t t A r m a t o
meet the entire LI F ESTYLE C OLLE C TIVE
The Lit tle Foxes
The Whole Bite
Wa i t i n g o n
by Ashlee Piper
by Chelsea Zwieg
Martha by Mandy Rye
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Welcome. Summer is a time to make unforgetable memories with family and friends. Whether at a backyard barbecue, beach-side picnic or pool party, fun is always top of mind. And while it’s the people that really make the magic, creative entertaining can shape those extra special moments. A homemade dish or unexpected ambiance will have guests talking for years to come. We hope these simple tricks, delicious recipes and gorgeous tablescapes help inspire your gatherings this summer—and help you soak in all the good that summer has to offer with those most important to you.
Wishing you a most memorable summer! the Lifestyle Collective
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Table of Contents E N TE R T A I N I N G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Sala d s , S i d e s & Snac k s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 6 MAINS............................................................ 56 C O C KT A I L S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 4 DESSE R TS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 0
Photo: Fork Knife Swoon 5
Entertaining
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P h o t o : LAUREN K EL P 7
R OOFTO P P I C N I C b y LAUREN K EL P
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SEE MORE 9
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Al Fresco E N TE R T A I N I N G
b y ENDLESSLY ELATED
SEE MORE 11
H OST A
Seafood Boil b y LAUREN K EL P
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W h at c o u l d b e b e t t e r t h a n
cooking outside,
drinking great wine, a n d e at i n g s e a f o o d r i g h t o ff t h e g r i l l ?
SEE MORE 13
8 e s s e n t i al s f o r
a Summer Picnic Basket b y K i t c h e n L i v i n g w i t h C o r ya n n e
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A s t u r d y, d e e p, a n d w a s h a b l e b a s k e t
W e at h e r p r o o f p i c n i c b l a n k e t
A picnic basket should be sturdy and easy
Be sure to allow plenty of space for
to clean, and most importantly, carry
both seating and food presentation.
everything you need.
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RE- USA B LE g l a s s e s, d i s h e s, a n d c u t l e r y
C ITRONELLA C ANDLES
Having a picnic set of reusable items ensures
Keep those pesky mosquitos
that you always have a colorful and stylish
from joining the party.
picnic setting.
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SMALL C OOL PAC K S
E a s y c l e a n- u p b ag s
If you are venturing beyond your backyard
Keep mess under control by bringing
for a picnic, be sure to pack a variety
resealable bags large enough to
of small ice packs.
hold your dirty dishes.
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ga m e s
for the dogs
Bring along a few travel games, and
If you are traveling with your family pet, don’t
create the perfect picnic playlist
forget to pack travel water and food bowls to
to keep everyone entertained.
keep them safe and happy during the picnic. SEE MORE 14
R E A DY, SET, P I C N I C by Lauren Kelp
SEE MORE 15
Fiesta Picnic b y T h e Eff o r t l e s s C h i c
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SEE MORE 17
a pr e pp y p i cn i c b y wa i t i n g o n m a r t h a
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SEE MORE 19
7 T i p s o n H o s t i ng t h e U lt i ma t e i n d o o r
Summer Party b y E n d l e s s ly E l a t e d
Summer is almost here and many of us don’t have backyards or an outdoor space to entertain in. If you’re anything like me, it’s all about city living and since the thought of not entertaining is absurd (what’s a girl to do?!) then we have no other choice but to bring the party inside. So, let’s get those apartments ready and those burgers grilling! Here are my seven tips on hosting the ultimate summer party, even if it’s inside.
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one
H o s t i n g a p a r t y i n s i d e m e a n s i t i s h a pp e n i n g .
Rain or shine! So, send out evites (it’s a casual affair) three weeks before your party. This will allow your guests some time to reply and give you enough time to plan. #winning
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Encourage guests to dress down.
Summer dresses, shorts and t-shirts are definitely acceptable. Need to convince them further? Casually mention that ‘sweating’ need not apply. Why? Because unlike outside, inside there’s air conditioning! Yay, to indoor summer parties!
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It should scream summer BBQ.
So burgers, hot dogs, and grilled skewers are the way to go. Also, try grilled fruit. Grilled peaches topped with vanilla ice cream are amazing! A little special addition to your traditional BBQ dishes.
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Go with punches and/or sangrias.
Cocktails that can be made in batches and ahead of time are ideal. This will help avoid playing bartender all night and actually allow you to enjoy your party. Need a go-to recipe? Try my mango sangria. Delicious, tropical and so easy to make!
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D é c o r . N o t h i n g s c r e a m s s u m m e r pa r t y l i k e b r i g h t c o l o r s .
Choose a color scheme that pops. Yellow, hot pink and teal are perfect choices. White is also a staple. Next up, flowers. It’s all about bringing the outside, inside. And last but certainly not least, these cute DIY popsicles are the perfect addition! Here’s a free printable for your next summer party. All you’ll need to do is glue on a popsicle stick and voilà they are ready to go.
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Ac t i v i t i e s . N o t h i n g g e t s t h e p a r t y g o i n g l i k e a p i ñ a t a .
Fill it with treats, like mini bottles of booze and scratch offs and I promise you are in for some good fun. Another favorite is a hula-hoop contest. Watch your friends try to manage through this one after a cocktail or two!
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Enjoy yourself!
Let the fun times begin. It’s summertime after all! Hope these simple tips get you ready for your upcoming summer bash!
SEE MORE 21
Summer Tablescape b y E n d l e s s ly E l a t e d
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SEE MORE 23
DIY F R U IT - I N F U SED
Water Station by Fa s h i o n a b l e H o s t e s s
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I noticed last summer that whenever I hosted family brunches or BBQs with tons of kids running around, my guests’ priority shifted away from cocktails and focused more on what their kids were getting into! After a few too many events where my bar station went untouched, I decided to start asking guests before they arrived if they planned to drink or not, and then opted to simply place a few bottles of Pellegrino or lemonade in its place. This summer I wanted to come up with a fancier alternative to these pre-made drinks and I think this FruitInfused Water Bar hits it right on the nose.
SEE MORE 25
4th of July T A B L ES C A P E
by Fa s h i o n a b l e H o s t e s s
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SEE MORE 27
Summer Seashells b y F ASHIONA B LE HOSTESS
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SEE MORE 29
Host an End of Summer Party b y F ASHIONA B LE HOSTESS
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SEE MORE 31
hOSTESS G IFT IDE A
DIY S U C C U L E N T P OTS b y THE E F F ORTLESS C HI C
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S u pp l i e s
• Flower pot • White matte spray paint • Grey matte spray paint (we used grey primer) • Glossy top coat spray paint • Painter’s tape • Bone folder • Saran wrap • Protective tarp
Directions 1 . With the pot standing right-side up (and the tarp
protecting your work area), begin spraying even layers of white paint around the top half. Don’t worry about completely covering the bottom portion since you’re going to paint that a different color later. Pro tip: If you’re painting on a high-gloss pot, you’ll want to sand it down first so the paint has something to grab onto. 2 . Once the white has dried, use the painter’s tape to
mark off a curved edge for the grey paint. Gently press a bone folder along the tape’s edge to ensure a clean line for the paint. 3 . Tear off a sheet of saran wrap that’s long enough
to cover the pot. Cover the top portion and tape the saran wrap to the painter’s tape that’s already on the pot. This creates a protective “bubble” for the white paint. 4 . Flip the pot upside down and spray thin, even
layers of the grey spray paint until you’ve built an even color block. 5 . When the grey has dried completely, carefully
peel off the tape and saran wrap. Give the entire pot a generous coat of the glossy top coat, plant a few earthy succulents, and enjoy!
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hOSTESS G IFT IDE A
DIY c i t ru s
Stamped Bags b y B o x w o o d Av e n u e
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S u pp l i e s
• Citrus fruit • Stamp pad • Small muslin bags
Directions 1 . Cut citrus fruit in halves. Let them sit out for a few hours so that the
fruit is no longer wet to the touch. 2 . Press the fruit firmly onto a stamp pad and use the fruit as a stamp to
transfer citrus prints onto small muslin bags. 3 . Allow the ink to fully dry, then fill the bags with fresh fruit to be sent
home as favors!
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Salads, Sides & Snacks
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Photo: Garnish & glaze 37
B o urb o n B ac o n B a k e d B e an s by Cookie Rookie
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G R I L L ED
Corn Salad B Y Wa i t i n g o n M a r t h a
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F i g an d P r o s c i u t t o
Summer Salad by Nutrition By Mia
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H o n e y M u s t ar d
Brussels Sprout y Broccoli Salad by The Whole Bite
B r u s s e l s s p r o u t s h av e b e e n a f av o r i t e o f m i n e f o r a w h i l e b u t I h a v e a l w ay s r o a s t e d t h e m , n o t r e a l i z i n g t h a t t h e y a r e a b s o l u t e ly a m a z i n g i n a r a w s a l a d l i k e t h i s . O h , h o w I w a s m i s s i n g o u t ! . . . I t i s l i g h t, c r i s p a n d r e f r e s h i n g .
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Kale Salad w i t h S t rawb e rr i e s an d A v o ca d o b y D o m e s t i c at e M e
Ingredients
Directions
• 1 tbsp + 1 tsp fresh lemon juice
1 . In a medium bowl, whisk together the lemon juice,
zest, mustard, honey, and olive oil. Season with
• ½ tsp lemon zest
salt and pepper to taste. (Be generous with your
• 1 tbsp Dijon mustard
seasoning!)
• ¾ tsp honey
2 . Add the chopped kale to the bowl with the
• 3 tbsps extra virgin olive oil
dressing. Use your hands to massage the kale with
• Kosher salt
the dressing for about 3 minutes until the kale has
• Coarse black pepper
softened slightly. Set your kale aside to marinate for 15 minutes.
• 1 bunch lacinato kale (or curly kale if you prefer),
3 . While your kale is marinating, toast your pine
center ribs removed and finely chopped
nuts. Heat a small saucepan over medium heat.
• ¼ cup pine nuts, toasted
(Do not put any oil in the pan!) When hot, add the
• ½ small red onion, very thinly sliced
pine nuts. Toast for 2-3 minutes, shaking the pan
• 1 cup fresh strawberries, sliced
periodically, until the nuts are golden brown and
• ½ ripe avocado, diced
fragrant. Remove from the pan and let cool to room temperature.
• 1-2 ounces goat cheese, crumbled (optional)
4 . Add the red onion, avocado, half of the
strawberries, and half of the pine nuts to the marinated kale. Gently toss and transfer the salad to a serving dish or individual plates. 5 . Top with the remaining pine nuts and strawberries,
sprinkle with goat cheese, and serve immediately. Makes 2 large salads, 4 side salads
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H EI R L OO M TO M A TO & N E C T A R I N E C A P R ESE by Kale & Caramel
e
Ingredients
Directions
• 2 medium-large heirloom
1 . Slice tomatoes and nectarines as desired.
tomatoes (or any variety)
2 . Heat olive oil for 30 seconds over high heat. When you flick a droplet
• 1 large nectarine
of water in the oil and it sizzles, drop basil leaves in and swirl for a
• 4 ounces fresh burrata,
count of three. Remove from heat and drain oil into a bowl for the
mozzarella, ricotta, or cheese of choice • 15-20 small-medium fresh basil leaves • 2 tbsps olive oil
dressing. Set leaves aside. 3 . Whisk olive oil with red wine vinegar and sea salt. 4 . On a large plate, layer tomatoes, nectarines, and chunks of burrata or
mozzarella. Drizzle with vinaigrette and top with crispy basil leaves. 5 . Serve as is, or with a nice crusty bread.
• 2 tbsps red wine vinegar • ¼ tsp sea salt
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G r i ll e d P e ach Sala d b y Wa i t i n g o n M a r t h a
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Chopped Caprese SALAD
by The Cookie Rookie
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A R U G U L A A N D FA R R O S A L A D W IT H C H E R R IES A N D G O A T C H EESE b y D o m e s t i c at e M e
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Potato Salad
w i t h S o f t B o i l e d Egg s an d M apl e M u s t ar d Dr e s s i ng by cooking and beer
Servings
prep time
cook time
4—6
10 minutes
27 minutes
Ingredients
Directions
• 1 ½ pound Yukon gold potatoes,
1 . Add the potatoes to a large pot. Fill with just
cut into 1-inch pieces
enough water so that the potatoes are submerged. Season with salt and place on the stove over
• Salt and black pepper
medium-high heat. Cook the potatoes until just
• 4 large room temperature eggs
tender. You don't want them to be too mushy. Pull
• 3 tbsps whole grain mustard
from the stove and drain. Transfer immediately to
• 2 tbsps white wine vinegar
the refrigerator to chill.
• 1 tbsp dijon mustard
2 . Meanwhile, prepare your eggs. Bring a large
saucepan of water to a boil. Add the eggs, and
• 1 tbsp maple syrup
cook for 7 minutes for soft-boiled eggs. Remove
• ½ cup extra virgin olive oil
from heat and transfer the eggs immediately to an
• Fresh chopped parsley, for garnish
ice bath to cool down quickly. Once cool, peel the eggs and slice them in half. Set aside. 3 . In a small bowl, whisk together the whole grain
mustard, vinegar, dijon mustard, maple syrup and a dash of salt and black pepper until it is completely smooth. While you continue to whisk, start drizzling in the olive oil. Then whisk the dressing until perfectly smooth. Adjust seasoning to taste and set aside. 4 . Toss the potatoes with the dressing in a large bowl
and transfer to a large serving platter. Strategically place the sliced eggs and then garnish with fresh parsley. Enjoy immediately or refrigerate until you are ready to serve!
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Potato salad is one of the easiest recipes in the book to make.
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s umm e r v e gg i e pa s t a s ala d by garnish & glaze
This Summer Veggie Pasta Salad can be made right before serving or in advance. Make this salad for a side at your next barbecue or as your main dish for meatless Monday! Then enjoy the leftovers the next day for an easy delicious lunch.
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Gazpacho b y J e l ly T o a s t
O Fresh, crisp and full of flavor, t h i s c h u n k y g a z pa c h o i s t h e p e r f e c t s o u p t o b e at t h e s u m m e r t i m e h e at.
One of my favorite summer no-cook meals is gazpacho. Oh yes, this chilled veggie-packed soup is so fabulous, it makes an appearance at our summer table pretty frequently during the month of July.
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B L A C K B E R R Y TO M A TI L L O
Preserves b y B o x w o o d Av e n u e
A great marinade or cocktail addition!
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E A SY E N TE R T A I N I N G
Summer Snacks
Shr i mp an d A v o ca d o Spr i ng R o ll s BY Lemons and Basil
G o a t C h e e s e C h i c k e n S t u f f e d P e pp e r s B Y T h e Eff o r t l e s s C h i c
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2 - Ingr e d i e n t L o w Fa t Fru i t D i p BY Garnish & Glaze
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Mains
P h o t o : B ILLY P ARISI
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N A KED
Lobster Rolls b y D o m e s t i c at e M e
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Naked Lobster Rolls are the
perfect thing for a casual summer lunch o r
r u s t i c
d i n n e r
pa r t y.
Serve them with French fries, c o r n o n t h e c o b, p o tat o chips or a salad and you’re
good to go.
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MOROCCAN FIS H SKE W E R S b y J ELLY TOAST
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p
Q u i n o a V e gg i e
q
Cheeseburger by Fork Knife Swoon
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S o u t hw e s t P e pp e r J ac k B urg e r s by Garnish & Glaze
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P an - Fr i e d A v o ca d o Tac o s w i t h P i c k l e d On i o n s The Lit tle Foxes
Ingredients
Directions
• ½ tsp garlic powder
1 . Prep the vegetables and make the slaw. Rinse the cilantro sprigs and
• 3 cilantro sprigs • 2 ½ cups of slaw mix • ¼ cup sugar • 6 ounces apple cider vinegar • 1 cup panko breadcrumbs • 1 red onion • ¼ cup goddess dressing • 6 flour tortillas • 2 avocados
remove the leaves from the stems. Peel and julienne the red onion. Halve the avocados, remove the pits, and slice into long, ½-inch thick slices. In a clean mixing bowl, toss the slaw mix and goddess dressing together. Salt and pepper to taste. Place in refrigerator to chill before serving. 2 . Flash-pickle the onions. In a medium-sized pot, bring apple cider
vinegar, ¾ cups water, sugar, and 2 tsps salt to a boil. When liquid comes to a boil, add onions and let boil for 1 minute. Remove pot from heat and let cool. A few ice cubes will help cool the pickled onions quickly. This technique is called “flash pickling,” and it’s an easy way to lend slow-pickled flavor in a flash!
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3 . Bread the avocados. Mix the panko, garlic powder,
5 . Warm the tortillas. Prepare tortillas by covering
and a dash of salt together in a shallow bowl. In
with slightly moistened paper towels and placing
a separate bowl, place 2 tbsps olive oil. Have a
in microwave for 20-30 seconds. You can also
clean plate handy to put the coated avocado
soften tortillas in a dry sauté pan over medium
slices. First, dip the avocado slice in the olive oil,
heat, flipping consistently. Or, if you’re especially
lightly coating. Then place the avocado slice in
daring, you can warm tortillas quickly over a gas
the panko, covering it and pressing the panko
stove burner flame to get authentic char marks.
lightly into the avocado ensuring avocado slices
6 . Plate and chow down. Place 3 warmed tortillas
are covered all around with the panko. Repeat for
on the plate. Arrange 3-4 slices of fried avocado
all avocado slices.
in each tortilla. Top with chilled slaw and pickled onions. Garnish with cilantro leaves.
4 . Fry the avocados. Warm 2 tbsps olive oil in a high-
sided skillet over medium heat. Once warm, add
Makes 2—3 servings
the coated avocado slices. Cook for 5-6 minutes
notes
on each side, or until panko becomes browned
This recipe works well with not-quite-ripe
and crisp. Place on a paper towel-lined plate
avocados, but any avocado that’s ripe, but still
to soak up any additional oil. We recommend
firm will work great.
working in 2 batches so avocado slices have enough room to fry.
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s t e a k s k e w e r s w i t h ch i m i churr i b y j e l ly t o a s t
Servings
prep time
cook time
4
1 hour
15 minutes
Ingredients
Directions
• 1 ¼ pounds sirloin steak, cut into 1 inch cubes
1 . Place steak in a large, gallon size Ziplock bag. Add
1 tbsp olive oil, horseradish, 1 tbsp Worcestershire
• 1 tbsp olive oil + ½ cup (separated)
sauce, 2 tsps soy sauce, ¼ tsp salt and ½ tsp ground
• 2 tsps prepared horseradish
black pepper. Seal bag and squish the bag around
• 1 tbsp Worcestershire sauce
to coat the beef evenly. Place bag in a bowl and
• 2 tsps soy sauce
refrigerate for 45-60 minutes. Remove steak from
• Salt and black pepper
bag and discard marinade. Skewer steaks on metal BBQ skewers (or soaked bamboo skewers).
• 1⁄3 cup red wine vinegar • 1 cup Italian parsley leaves
2 . Heat grill to medium high heat. Grill steak skewers
until desired doneness, flipping once during cook
• ½ cup cilantro leaves
time. Remove from heat, cover loosely with foil and
• 10 mint leaves • 2 tbsps fresh oregano (or ½ tsp dried)
allow to rest for 5 minutes before serving. 3 . Place ½ cup of olive oil, vinegar, parsley, cilantro,
mint, oregano, garlic, crushed red pepper, cumin
• 2 garlic cloves
and lemon juice into the bowl of a food processor.
• ¾ tsp crushed red pepper flakes
Pulse until sauce is completely smooth (or until your
• ½ tsp cumin
desired consistency). Serve Chimichurri with the
• ½ lemon, juiced
steak skewers. Enjoy! MA K E IT 66
bac o n ch e e s e burg e r k e bab s by Cookie Rookie
There’s no better time to break out the cute appetizers than with friends and family in the summer! If your family loads your burgers up a different way, anything can go on these kebabs! MA K E IT 67
Get Grilling
G r i ll e d V e g e t abl e P i zza
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B Y J e l ly T o a s t
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G r i ll e d Salm o n w i t h H e rb B u t t e r B y B i l ly P a r i s i
Sp i c y Z aa t ar G r i ll e d C h i c k e n B Y C OO K ING AND B EER
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H o n e y - H o i s o n G r i ll e d Spar e R i b s b y b i l ly p a r i s i
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Fire up those grills and try these slow roasted Honey-Hoison Grilled Spare Ribs right over the open flame! Ingredients
Directions
• 2 full racks of pork spare ribs
1 . Preheat the grill to 300°F or medium heat.
• 2 tablespoons Chinese 5-spice
2 . In a medium sized pot whisk together the
hoisin, soy sauce, honey, sherry, ketchup, and
• 1 cup hoisin sauce
apple cider vinegar.
• 1⁄3 cup La Choy® Soy Sauce
3 . Place the ribs on a sheet pan and thoroughly rub
• ½ cup honey
the 5-spice, salt and pepper into the meat and let
• 1⁄3 cup sherry
sit for 1 hour.
• ½ cup Hunt’s® Tomato Ketchup
4 . After the ribs have marinated, place them bone
• 1 tbsp apple cider vinegar
side down on the coolest parts of the grill. Baste
• Kosher salt and fresh cracked pepper to taste
with the honey-hoisin sauce every 30 minutes. 5 . After 90 minutes flip the ribs over and cook for 60
• Sliced green onions for garnish
minutes while basting every 30 minutes.
• Fresh cilantro leaves for garnish
6 . Flip the ribs over, bone side down, for the
• White sesame seeds for garnish
remaining 60 minutes and continue to baste every 40 minutes. 7 . Remove the ribs from the grill and let them rest for
5 to 7 minutes. 8 . Slice in between in each bone and place them in
a large bowl. Garnish with green onions, cilantro leaves, and sesame seeds.
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C H I C KE N P A I L L A R D W IT H A R U G U L A A N D W A TE R M E L O N S A L A D b y DOMESTI C ATE ME
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3 . Place each chicken breast between two pieces of
Ingredients
plastic wrap. Using a rolling pin/mallet/whatever
• 3 tbsps extra virgin olive oil, divided
heavy item you have on hand, pound the breasts
• 1 lime, zested and juiced
to approximately ¼-inch thickness. You want
• ½ tsp honey
these really thin, peeps, but please be careful not
• Kosher salt
to tear them. Season the chicken on both sides
• Fresh ground pepper
with salt and pepper. 4 . Heat a large cast iron skillet over high heat. When
• 2 cups cubed watermelon (I recommend 1-inch
hot, pour in ½ tablespoon of olive oil and swirl
cubes, but you do you)
to coat the bottom of the pan. Add one of the
• 2 thinly sliced chicken breasts/cutlets
chicken breasts to the pan and cook for 2 minutes
• 5 ounces baby arugula
on each side until opaque throughout and lightly
• ¼ medium red onion, very thinly sliced
browned. Transfer the chicken to a plate, add the
• 2½ ounces feta, crumbled
remaining ½ tbsp olive oil, and cook the second breast.
Directions
5 . Toss the arugula and red onion with the remaining
dressing. Add the marinated watermelon and toss
1 . In a small bowl, combine 2 tbsps olive oil, lime zest
again.
and juice, and honey. Add salt and fresh ground pepper to taste.
6 . Top each chicken breast with half the salad and
sprinkle with feta cheese. Serve immediately.
2 . Place the cubed watermelon in a bowl. Drizzle
with 2 tsps of the dressing and toss to coat.
MA K ES 2 SERVINGS
Refrigerate until ready to use.
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Cocktails
Photo: Lauren Kelp 75
S U M M E R T W ISTS O N
Classic Cocktails
R hubar d S t rawb e rr y G i n F i zz B Y Wa i t i n g o n M a r t h a
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R hubarb M o j i t o s BY Lark & Linen
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R a s pb e rr y M o s c o w M ul e s B Y C o l o r f u l E at s
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T H E B EST
Re__d Sangria b y LAUREN K EL P
Sangria is an absolute summer staple. There is nothing quite like a cold glass full of ripe fruit to get you through those balmy July days and cooler August nights. Sangria meets everyone’s needs—the wine drinker loves it, the beer drinker enjoys it too, and for the gal that only drinks cocktails, she can’t say ‘no’ either. It’s the right amount of sweet, the perfect mélange of fruit, and it has been stamped with approval by many a summer party goer.
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Ingredients
Directions
• 2 bottles of red Spanish table wine
Simple Syrup
• 1 cup Brandy
1 . Mix equal parts sugar and water in a sauce pan.
• ½ cup Triple Sec
2 . Heat on medium high until sugar dissolves.
• 1 cup orange juice
3 . Remove from burner and let the syrup cool.
• 1 cup pomegranate juice
Sangria
• ½ cup simple syrup
4 . Grab a few oranges and apples (amount depends
on how fruity you like your sangria and/or how
• Orange slices
many people you want to serve) and cut long-
• Apple slices
ways. Don’t think soccer practice wedges, think
• Blackberries
thinner slices.
• Pomegranate seeds
5 . Mix all ingredients together and let stand in a
tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving. 6 . Grab your favorite glasses, drop in a few ice
cubes, and voila! The best sangria there ever was!
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Cucumber Mint Sparkler b y DOMESTI C ATE ME
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Watermelon__ Champagne by Lauren Kelp
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Perfect
Party Cocktails
B r o i l e d G rap e f ru i t M argar i t a BY The Cookie Rookie
C o c o nu t W a t e r & S t rawb e rr y C o c k t a i l BY Fa s h i o n a b l e H o s t e s s
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S t rawb e rr y M e x i can M ul e
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B y D o m e s t i c at e M e
Sp i c e d P i n e appl e M o j i t o s
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B Y p r o b a b ly T h i s
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Red Wine
GinSour by Hummingbird High
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Th e K i w i Spr i t z e r by Lauren Kelp
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R o s é Sangr i a b y D o m e s t i c at e M e
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B r û l é e d L e m o n S o ur
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B y B o x w o o d Av e n u e
T e qu i la C an t al o up e C o c k t a i l B Y p r o b a b ly T h i s
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B lac k b e rr y M i n t J ul e p B Y J e l ly T o a s t
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Fr o z e n S t rawb e rr y M argar i t a B Y J e l ly T o a s t
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T H Y M E P L U M C H A M P A G N E C O C KT A I L BY Lark & Linen
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Desserts
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Photo: garnish & glaze 91
la v e n d e r h o n e y i c e cr e am by lark & linen
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Da i r y - Fr e e P i s t ach i o Van i lla B e an Ic e C r e am B Y C o l o r f u l E at s
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Grilled Peach Crisp S U N D A ES
b y D o m e s t i c at e M e
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C H E R R Y L I M E A DE ICE CREAM b y GARNISH & GLAZE
This is super simple to make. You d on’t even need to pull o u t y o u r b i g i c e c r e a m m a k e r ( t h o u g h y o u t o t a l ly c a n ) . J u s t g r a b y o u r m i l k a n d 2 0 c e n t p a ck e t o f K o o l - A i d , m i x i t t o g e t h e r , p o p i n t h e f r e e z e r , a n d v o i l a ! T h e p e r f e c t t r e at t o e n j o y w i t h t h e k i d d o s o n a h o t d ay !
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C an t al o up e C o c o nu t L i m e
Sorbet by Kale & Caramel
Ingredients
Directions
• 1 cup coconut milk, full fat
1 . Prepare ice cream maker by freezing the freezer bowl at least
• 4 cups cantaloupe, chilled • 3 tbsps + 1 ½ tsps lime juice • ½ cup + 1 tbsp honey • ¼ tsp sea salt • 1 ½ tbsps vodka (optional to keep sorbet scoopable once frozen) For garnish
• ¼ cup unsweetened coconut flakes, raw or gently toasted
24 hours prior to making. 2 . Blend all ingredients in a high speed blender until completely smooth. 3 . Assemble ice cream maker, turn on, and pour in the sorbet mixture.
Churn about 25-30 minutes, or until frozen. 5 minutes before turning off, pour in the vodka if you’d like to keep the sorbet sociable once it’s fully frozen. 4 . Empty into a freezer-safe container for storage and freeze at least 3
hours before serving. Let sit for a few minutes prior to scooping if it’s too hard to get in there easily. 5 . Top with unsweetened coconut flakes when serving! makes about a quart
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C o c o nu t W h i pp e d C r e am B e rr y P ar f a i t s by Fork Knife Swoon
C o c o n u t w h i pp e d c r e a m i s a g r e a t a l t e r n a t i v e t o t r a d i t i o n a l w h i pp e d c r e a m f o r t h o s e o f u s w h o c h o o s e t o l i m i t o r o m i t d a i r y.
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R o a s t e d S t rawb e rr i e s an d C r e am P o p s i cl e s by Fork Knife Swoon
R o a s t i n g t h e b e r r i e s f i r s t c a r a m e l i z e s a n d c o n c e n t r at e s t h e s t r a w b e r r y f l a v o r , a s w e l l a s c o o k s a w ay s o m e o f t h e i r n at u r a l l i q u i d , r e d u c i n g i c i n e s s i n t h e f i n a l p o p s . MA K E IT 98
Creamy Coconut & Mixed Berry P O P SI C L ES
by Fork Knife Swoon
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R e d W h i t e an d B lu e Sm o o t h i e P o p s BY The Cookie Rookie
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cr e am y s w e e t c o rn an d blu e b e rr y
Ice Pops b y P r o b a b ly T h i s
The recipe uses sweet corn milk to give the ice pops that "summer on the farm" feeling. 5 . Whisk in the sugar and salt until combined.
Makes 6-8 pops
Remove from heat and let cool until room temperature.
Ingredients
• 4 large cobs of white corn (to yield 4 cups of
6 . Fold in the blueberry preserves and pour into ice
kernels)
pop molds.
• 2 cups water
7 . Freeze for at least 6 hours before serving.
• 4 tbsps sugar Notes
• ½ tsp salt
If you over reduce the corn milk (step 4) even by
• ½ cup blueberry preserves (we used Bonne
just a little, you may not have enough liquid for 8
Maman brand)
pops, which is why we put "makes 6 to 8." If you absolutely need 8 pops but find that you only have
Directions
enough liquid for 6 or 7, pour all of the liquid back
1 . Using a sharp serrated knife, cut the kernels off of
into a bowl and add ½ cup corn milk (instructions in
the cobs and place them in a blender with the 2
step 1 of recipe) or whole milk. Mix until combined
cups of water.
and pour back into molds. Proceed with instructions for freezing.
2 . Blend for about 30 seconds, until completely
pulverized. Strain into a bowl, discarding the solid and keeping the liquid. 3 . Pour the liquid into a medium saucepan and bring
to a boil over medium-high heat, stirring regularly. 4 . Once it comes to a boil, lower the heat to keep
it at a simmer and cook for ten minutes, until reduced by about half.
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Strawberry Season
i n d i v i d ual s t rawb e rr y crumbl e s by fork knife swoon
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B r o wn Sugar C upca k e s w i t h R o a s t e d S t rawb e rr y B u t t e rcr e am
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By The Whole Bite
S t rawb e rr y L e m o n Sc o n e s
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BY Nutrition By Mia
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Strawberries Foster by The Cookie Rookie
Ingredients
Directions
• 2 tbsps salted butter
1 . Heat butter, sugar, and rum in a medium skillet over medium low heat.
• ½ cup dark-brown sugar
Cook for 4-6 minutes, stirring while you cook. If the mixture catches
• ¼ cup good quality dark rum
on fire, turn off the heat until flame subsides and then continue
• 16 ounces strawberries, hulled
cooking.
and sliced in half • 1 pint vanilla bean ice cream, for serving
2 . Add strawberries, stirring to make sure they are all coated, until
warmed through, 2-3 minutes. 3 . Serve over ice cream. Enjoy!
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S t rawb e rr y Sh o r t ca k e by Hummingbird High
Equipment
• 1 tsp vanilla extract
• Three 6-inch round cake pans (I used Ateco's,
• 2 eggs, at room temperature
which has a removable base and makes
• 2/3 cup buttermilk, at room temperature
life a lot easier when inverting the cake)
makes three 6-inch cakes
F o r t h e W h i pp e d C r e a m
Ingredients
• 1 ½ cups heavy cream, cold
F o r t h e F r e s h S t r aw b e r r y F i l l i n g
• 2 tbsps granulated sugar
• 2 pints small and ripe strawberries
makes about 2 ½ cups
• ½ cup granulated sugar • 2 tsps rose water extract
Directions
• 2 tsps vanilla extract
F o r t h e F r e s h S t r aw b e r r y F i l l i n g
makes around 2 ½ cups
1 . Clean and hull 2 pints strawberries, slicing each
berry into pieces about the thickness of a nickel.
For the Buttermilk Cake
• 1 ½ cups cake flour
2 . Place sliced strawberries in a medium bowl and
sprinkle ½ cup granulated sugar over the berries.
• 2 ½ tsps baking powder
Add 2 tsps rose water extract and 2 tsps vanilla.
• ¼ tsp salt
Use two rubber spatulas to gently toss the
• 5 tbsps unsalted butter, at room temperature
strawberries in the sugar and extract until well
• ¾ cup granulated sugar
combined. Cover the bowl with plastic wrap
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and let the berries macerate at room temperature,
F o r t h e W h i pp e d C r e a m
until they exude their juices (at least an hour
8 . Once the cakes have cooled completely and
or longer).
you're ready to start assembling the cake, make the whipped cream.
For the Buttermilk Cake 3 . Preheat the oven to 350°F. Grease the bottoms
9 . In the bowl of a freestanding electric mixer fitted
and sides of three 6-inch round cake pans. Line
with a whisk attachment, combine 1 ½ cups cold,
the bottom of each with a round of parchment or
heavy cream with 2 tbsps granulated sugar. Whisk
waxed paper; grease the paper.
on medium-high speed until the mixture is stiff and starts to form stiff peaks — be careful not to
4 . In a medium bowl, whisk together 1 ½ cups cake
overmix, or you'll end up with butter!
flour, 2 ½ tsps baking powder, and ¼ tsp salt. Set aside.
A s s e m b ly
5 . In the bowl of a freestanding electric mixer fitted
10.
To assemble the strawberry shortcake, place
with a paddle attachment, cream together 5 tbsps
one cake layer, flat side down on a small cake
unsalted butter with ¾ cup granulated sugar and
stand or a serving plate. Use a fork or a wooden
1 tsp vanilla extract on medium-high speed until
skewer to poke holes in the cake, before carefully
light and fluffy (this should take around 2 to 3
topping with ¾ cup of the strawberry filling.
minutes). Lower the mixer to its slowest setting,
Spoon the filling over the entire layer and make
and add 2 eggs one at a time, scraping down the
sure the juices go into the cake layer (they should
sides of the bowl well after each addition.
start seeping into the holes you poked) and not the plate.
6 . With the mixer speed still on its lowest setting,
add the dry ingredients (from the second step)
11.
Top the strawberries with 1 cup of the whipped
in three parts, alternating with 2/3 cup buttermilk
cream, using a rubber spatula to make sure the
in 2 parts — you should finish with the remaining
cream stays in the middle of the cake — when
third of the dry ingredients. Mix only until each
you place the second cake layer on the cream,
ingredient has been incorporated; be careful not
the cream will automatically spread out over the
to overmix.
berries from the pressure of the second cake layer.
7 . Once both the dry ingredients and buttermilk
has been incorporated into the batter, divide
12.
Top the cream with a second cake layer.
the batter among the three prepared cake pans
Repeat the first two steps for this layer, before
and bake for 20 to 25 minutes, or until a wooden
topping with the third and final cake layer. Make
toothpick inserted in the center comes out clean.
sure that the final cake layer has the flat side up of
Allow to cool in the pans for 10 minutes before
the cake up.
inverting onto wire racks to cool completely. Don't
13.
forget to remove the parchment circles!
Cover the final layer with the last of the
whipped cream and garnish with whole berries. For best flavor, eat immediately or allow the cake to refrigerate for about an hour before slicing. Allowing it to refrigerate for an hour allows the cake to soak up some of the strawberries' juices.
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Roasted Berry S’mores b y J e l ly T o a s t
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F o o lpr o o f C h o c o la t e C a k e w i t h W h i pp e d C r e am an d Fr e s h B e rr i e s b y d o m e s t i c at e m e
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Ingredients
Directions
• 1 ½ cups all-purpose flour
1 . Pre-heat your oven to 350°F. Grease a cake pan (8”x8” or 9”x9” will
• 1 cup organic cane sugar • 1⁄3 cup unsweetened cocoa powder (I like Ghirardelli.) • 1 tsp baking soda • ½ tsp salt • ½ cup coconut oil (in liquid form) • 1 cup warm water • 2 tsps pure vanilla extract • 1 tsp apple cider vinegar F o r t h e w h i pp e d c r e a m
• 1 cup chilled heavy whipping cream • 1 tsp pure vanilla extract F o r t h e t o pp i n g
• 3 cups berries/fruit of your choice (I used a combo of blackberries, raspberries, strawberries and cherries)
both work) and set aside. 2 . In a large mixing bowl, sift together the flour, sugar, cocoa powder,
baking soda and salt. 3 . In medium mixing bowl, whisk the coconut oil, water and vanilla
extract until well combined. 4 . Pour the wet ingredients over the dry ingredients and whisk until just
combined. Quickly stir in the cider vinegar. (You’ll see some pale swirls in the batter. It’s the vinegar and baking soda reacting, which is a good thing.) 5 . Pour the batter into your prepared cake pan and bake for 30-35
minutes until a tester comes out clean. 6 . Let the cake cool in the pan for 10 minutes, then carefully flip the cake
onto a wire rack to cool completely. 7 . Meanwhile, whip your cream. Place the cream and vanilla extract in
a large mixing bowl. Using a hand mixer, whip the cream until light and fluffy. (Be careful not to over whip, peeps!) You can also use your stand mixer if you have one. 8 . Place your cake on a serving plate or cake stand. Using a spatula,
gently spread the whipped cream on top of the cake in an even layer. (I recommend leaving a ½-inch cake border around the edge as the whipped cream with spread a little when you add your fruit.) 9 . Top the cake with your berries/fruit. Slice and serve! makes 8-10 servings
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Happy Summer! XO ,
Photo: Kale & Caramel
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