by sara spicer
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ME IMAGE
I g rew up in a family that loves good food. My mom, to this day, is the best cook I have ever met. She takes in her sur roundings and incorporates them into ever y dish she makes. I, however, was not blessed with the cooking talent that my mom has, but I sure will tr y! lu This summer I was lucky enough to retur n to URBN for my second summer inter nship. I worked under the Urban Outf itters Home team. Therefore, I’m inspired ever y sing le day by my co-workers. All of them love food photog raphy and food styling and watching how much detail can go into a plate of nachos even, is incredible. I was inspired by my team in creating a summer cookbook. It is full of recipes that my roommate and I tried throughout the summer and def inietly have a summer f lavor. So here’s to my summer at URBN and all the memorable meals from it! Cheers!
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1/4c ber r y juice (any kind) 1/4c frozen blueber ries (instead of ice)
top it off with seltzer 3T vodka
2T salted caramel sauce in frozen beer mug, working your way up the sides of the g lass as well
two scoops of vanilla ice cream, then slowly pour 4oz of root beer
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use a knife to make a long cucumber “ribbon� to line a wine glass add ice to the glass then add equal parts
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stir all. chill 1 hour, serve over ice
1 cup of strawber ries 1 bottle Br ut champagne, 1 cup elderf lower liquer, 1 can club soda into a large pitcher into g lasses f illed with ice and scoop a few strawber ries into each g lass
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toast sliced pieces of french baguette in oven until brown spread thick layer of ricotta cheese on top of toast place blueber ries on top of ricotta toast
drizzle with honey and top with fresh mint
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separate the crescent rolls into 4 rectang les press the seams together and cut into 6 even squares press into 24 mini muf f in tins cut the rind of f the 8oz Brie cheese, cut into 24 small squares, place one square into each crescent lined tin
bake at 350째 for 12-15 minutes, then top with blackber r y on a toothpick
spread ricotta cheese on top of baguette slices. spread ricotta cheese on top of baguette slices. chop cherry tomatoes in halves and chop chop cherry peaches into tomatoes in small pieces halves and chop peaches into small pieces place chopped tomatoes place and peaches chopped onto baguette tomatoes ricotta and slices peaches onto baguette ricotta slices drizzle with balsalmic glaze drizzle chopped with and sprinkle balsalmic glaze basil on top and sprinkle chopped basil on top
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cook 2 packages of linguine according ly melt 1/2c butter in medium saucepan over medium heat, then add 8oz package of cream cheese + 2t garlic powder, whisk until smooth, add milk in small amounts, whisk out lumps stir in 6oz of g rated par mesan and 1/8t g round black pepper remove from heat, top thickened sauce in large skillet with pasta, cook in broccli, g rilled chicken + sliced mushrooms
3/4c panko 1/4c f lour
1 egg sprinkle g reen tomato slices with salt + pepper, then dredge them bowl 1, then bowl 2, then bowl 3
then cook 8 slices of bacon use bacon fat in pan + fr y the tomatoes. toasted eng lish muff ins with chutney, then add tomato slice, avacado, 2 slices of bacon, + small iceberg lettuce pieces
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1/4c organic tahini 2T lemon juice 1 garlic g love, minced, 1/4c water dashes of salt, pepper and red pepper f lakes
cook 1c couscous according ly, dice 1 medium yellow onion, mince 3 cloves of garlic. heat in large skillet, onion, garlic, 1c cher r y tomatoes cut in half, diced eggplant and 15oz can of organic chickpeas, cook for about 12 minutes. once couscous is done, add to eggplant mixture.
slice in 2 eggplants in half, scoop out insides and dice up. cook eggplant shells with olive oil in oven at 375 for 15-25 minutes f inally, scoop por tions of couscous mix into each eggplant, drizzle with tahini sauce and gar nish with a few tbsp of minced parsley
1T of par mesan and 1 clove of garlic on top of already made pizza cr ust, top with 1/4 c of tomato sauce 1/4 cup of spinach mixture, 2 ounces of mozzarella cheese, 1/4 cup of cor n, 1/4 cup of eggplant, and 1 slice of the cr umbled bacon. (spinach mixture is 1 1/2c spinach, 1t olive oil + dash of salt) for 3 to 5 minutes or until cr ust is crisp and cheese is melted, rotating cr ust as necessar y to prevent bur ning, before serving, top pizzas with tomatoes, basil, pepper 6 pieces of cooked bacon, add 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 chipotle chile pepper in adobo, 1 diced peach and a pinch of salt + pepper. puree until completely smooth, then top on pizza!
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stick of sof tened butter and 1c brown sugar until creamy, then add 1 egg until incorporated in 1c plus 2T f lour and 1 1/2c rolled oats
round mounds of dough on cookie sheets
2 cups cake f lour, 1/2t baking soda, 1/4t salt in a separate bowl, stir together 1/2c milk & 2 1/2t lemon 1/2c unsalted butter with an electric mixer until creamy, g radually add 1c g ranulated sugar, until pale and f luffy. the mixtures and divide into 2 round cake pans, bake for 20 minutes at 350째 spread on top of cakes, top with blackber ries and lemon zest
1 cup blackber ries 1/2c heavy cream and 4T sugar until thick, gently add blackber ries
mix 1c f lour, 1c butter, cut into pieces, 1c brown sugar, 1/2c g round almonds, 1/2 oat f lakes + 1t cinnamon, until dough feels rough and sandy
in a skillet, h 3 yellow appl diced into cubes f minutes, add 1t vanilla, 1T butte stir ring constan
in a saucepan frozen raspbe brown sugar for 3 m
heat les for 5
er, tly
n, heat 2 1/2c of er ries and 1/2c of minutes, set aside
put a thin layer of cr umble in g lass dish, then layer with apple mix, then top with cooked raspber r y mix. cover with remaining cr umble
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Step into the eventful world of Urban Outfitters Home intern Sara Spicer as she creates fun seasonal dishes for her summer intern project, inspired by her talented co-workers. After moving from Savannah, Georgia to the big city of Philadelphia after graduating from SCAD, Sara shares the recipes she and her roommate Kendel McFarland discovered and created throughout their summer!