My Fav Kale Superfood Salad

Friday, April 15, 2016 0 0

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I’ve been completely OBSESSED with this salad lately. The first time I had it (well a super similar version) was a couple of weeks ago at LGO. Since then I decided to create my own version and have eaten it for lunch almost every day lol. So many goodies in this super food salad and nothing that makes your tummy angry! It takes a little more work than a normal salad because you have to make the quinoa and boil the egg but totally worth it for this perfect balance of flavors and textures! Ingredients include kale, quinoa, grapes, edamame, one boiled egg, a handful of almond slivers and a dressing of your choice (I like balsamic vinegar). After cooking quinoa and egg sprinkle ingredients onto a bed of kale and enjoy!

 

Merry Christmas Eve!

Thursday, December 24, 2015 0 0

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This year I borrowed my mom’s pizzelle iron and revived a childhood tradition of making these beautiful snowflake pizzelles. So delicious and nostalgic! I do hope everyone is having a warm and cozy holiday filled with sugary treats and loved ones. I absolutely love this time of year and get kind of sad when it passes. I’m definitely very excited for a few extra days off to see family and friends, experiment with weaving, go on a little road trip and think about what I really want my life to look like in 2016. Have a wonderful holiday friends!

For the Love of Crepes

Monday, December 7, 2015 0 0

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Recently I really had a hankering for some crepes and I decided I was going to learn how to make them myself. I initially had picked out and become enamored with this recipe but then thought maybe I should just stick to learning how to make a basic crepe and go from there. As suggested by an friend on Instagram I checked out Alton Brown’s crepe recipe which is what I ended up going with. The video included was super helpful in teaching me how to swirl the batter around just right. The crepes were actually surprisingly WAY easier to make than I thought so I’m definitely going to get a little bit more fancy next time. It would even be fun to throw a little brunch party and have everyone bring different toppings and fillers. Yum!

INGREDIENTS:

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
Fruit and powered sugar for topping

DIRECTIONS:

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Recipe by  Alton Brown photography by me

Happy Thanksgiving!

Thursday, November 26, 2015 0 0

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Today I am incredibly thankful for all of the amazing people in my life. My family, friends, amazing coworkers and every person I’ve gotten to collaborate and make magic with this year. I love you guys and am SO grateful for you! Hope everyone got completely stuffed on turkey, pie and good times with loved ones.

 

Gnocchi with Brussel Sprouts and Kale Basil Pesto

Friday, November 20, 2015 0 0

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Over the weekend I made pesto for the first time and it was delicious! I used the below recipe from Gimme Some Oven sans the sausage to create a meal of gnocchi with brussels sprouts and kale basil pesto. I was a little bit skeptical about using the kale for some reason but it ended up being quite tasty!

GNOCCHI INGREDIENTS:

  • 1 batch Kale Basil Pesto (see below)
  • 1 pound dry gnocchi
  • 1 Tablespoon olive oil
  • 1 pound brussels sprouts, trimmed and halved
  • grated Parmesan cheese, for topping

KALE BASIL PESTO INGREDIENTS:

  • 2 cups packed chopped kale leaves, stems removed
  • 1 cup packed basil leaves
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon sea salt
  • 4 cloves garlic
  • 1/2 cup olive oil

DIRECTIONS:

To make the gnocchi:

Prepare Kale Basil Pesto according to instructions below.

Cook the gnocchi in a large stockpot of salted boiling water according to package instructions.  Drain and set aside.

In the same saute pan, heat olive oil over medium-high heat.  Add Brussels sprouts and saute for 5-6 minutes, stirring and flipping occasionally, until it is cooked through and begins to brown.  Remove from heat.

Combine gnocchi, Brussels sprouts and Kale Basil Pesto in the stock pot, and toss until combined.  Serve warm, garnished with extra Parmesan cheese if desired.

To make the kale basil pesto:

Add kale, basil, walnuts, Parmesan, salt and garlic to a food processor, and pulse until combined.  Drizzle in the olive oil, while still pulsing the food processor, until the pesto is smooth.  Serve.

 

 

Cranberry Walnut Persimmon and Goat Cheese Salad

Wednesday, November 18, 2015 0 0

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Over the weekend I tasted the sweet glory of persimmons for the first time. How I had never had them before, I do not know. They look a bit like tomatoes on the outside but are sweet and soft on the inside. When I was checking out at Trader Joes the checkout lady got very excited about the persimmons asking if I had had them before and sharing her love for them. You know you have purchased something special when this happens! I ended up making a salad inspired by a simpler version of this recipe created by Half Baked Harvest. The ingredient list includes raw walnuts, pepitas (pumpkin seeds), spring mix, fuyu persimmons, goat cheese and dried cranberries all tossed together in a salad. I’ve been trying to bring my lunch to work more so this salad is pretty much my go to right now. It’s super delicious, quick to make and really pleasing to the eyes. So glad I discovered these magical little fruits!

 

Bloguettes Food Styling Class

Sunday, November 15, 2015 0 0

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So I’ve mentioned for a while now that I’ve been very curious about food styling and had the opportunity last weekend to take a food styling class with the Bloguettes which was SO much fun. Food photographer extraordinaire Constance Higley was our instructor and Chef Brendan McCaskey prepared three gorgeous courses for us to photograph. It was the first time I’d worked with a real chef, rather than just photographing the simple food I was able to create with my limited cooking skills so this was a huge bonus hah! The first he plated the second we plated and the third was a bunch of desserts we got to choose from and arrange how we wanted. They provided little styling stations and a very beautiful table of props to choose from all from Urbana which I am convinced is the most magical place on the planet for a food stylist to go shopping. At the end we had a big dinner together with the most delicious and well presented food by Crepe Bar. SO good! The whole day was seriously such a wonderful experience and I am so glad I invested in taking this class! I learned so many new tips and tricks, met some really wonderful people and am definitely approaching food photography in a different way. I can’t wait to use what I’ve learned in future projects so expect things to get a little bit more good looking around here.

Magical Kitchen of my Dreams

Monday, October 12, 2015 0 0

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While we were in Bali I had this crazy dream planted in my head that I really wanted to come back for a longer period of time and shoot a cookbook and possibly in this kitchen from the airbnb we stayed at. With it’s lack of walls and exposure to the elements it would have the absolute best lighting. There are also so many beautiful textures and details throughout and Bali has so much amazing fresh produce and ingredients you can’t really get other places. Seriously perfect, right??

I just started getting into food photography over the last year after I got approached to shoot a cookbook. I didn’t really have confidence in my food photography skills at that point and the timing didn’t quite work out but it planted a little seed and made me realize that it could be a possibility. I’ve mentioned the book project with Confessions of a Hairstylist coming out soon which will be my first really big publication and it’s crazy because I never really thought that could be something I would get to do until someone asked me and I said yes (!!) Life is pretty crazy and wild and I’m not afraid to dream big and most importantly work really hard! So putting it out there to the universe. This is my dream.  Give me some time to learn and grow and build up some vacay time and then send me back to Bali please!! 🙂

Caprese Bruschetta Recipe

Wednesday, September 9, 2015 0 0

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Today I’m sharing a recipe that my friend Aaron Frias made. As long as I’ve known Aaron he’s always been super passionate about food. Any time there is an opportunity for him to make food for friends he always puts something together that is equally as beautiful as it is delicious. On our trip to Payson he created this caprese bruschetta tapas board for a little afternoon snack that I had to get the recipe for and share. It’s pretty simple (which is how I like it!) and is guaranteed to make you and your friends very happy. Enjoy!

INGREDIENTS:

  • 3/4 Pounds of multi colored cherry tomatoes
  • 4 Cloves of garlic
  • Fresh basil
  • Fresh mozzarella
  • Cracked pepper and salt
  • Olive oil
  • Loaf of fresh bread

DIRECTIONS:

  1. Dice tomatoes in half and sauté on low with sliced garlic cloves and olive oil until tomatoes are soft and garlic has started to brown
  2. Slice bread, drizzle with olive oil and broil in oven until golden
  3. Slice cheese and lightly salt and pepper
  4. Display with basil on your favorite board and enjoy with friends!

Chimichurri Shrimp Recipe

Wednesday, September 2, 2015 0 0

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This is a recipe we found on one of our favorite food blogs, Gimme Some Oven. They have a pretty great range of tasty recipes and beautiful clean photos. Andre is a huge lover of shrimp and we are both major fans of cilantro so this recipe was pretty much going to be delicious no matter what. It also yielded quite a bounty of chimichurri sauce which we were able to use on another meal of stuffed mushrooms and chicken. So tasty. Enjoy and let me know what you think!


INGREDIENTS:

  • 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
  • 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
  • 1/2 cup diced red onion
  • 3 Tablespoons fresh oregano, tightly packed (optional)
  • 3 cloves of garlic, peeled
  • 2 Tablespoons fresh lemon or lime juice
  • 2 Tablespoons red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ¼ tsp red pepper flakes, or more, to taste
  • ½ cup good-quality olive oil
  • 1 pound of jumbo shrimp

DIRECTIONS:

  1. Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped.  Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.
  2. 2. Heat oil in a large saute pan over medium-high heat.  Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque.  Stir in the chimichurri sauce, and toss until the shrimp are evenly coated.
  3. Remove from heat and serve immediately.