Sugarlaws: Living Sweetly.

Entries Tagged as 'appetizers'

roasted avocado slices

April 15th, 2013 · 9 Comments


Sometimes you guys just have to trust me.

Because right now, some of you are thinking, “I’ve never had avocado served warm.” 

But the thing is — you’ve been missing out.  Like, desparately.  Because roasted (or grilled) avocado is so incredibly delicious, you’re going to be shocked when you finally try it.

These taste almost like big thick-cut baked french fries, only a million times richer and creamier.  They’re absolutely delicious.  And super easy — go try it!


Roasted Avocado Slices


2 avocados, fairly firm
Extra virgin olive oil
1/2 tsp garlic powder
Fleur de sel
Fresh ground pepper


Preheat oven to 400 degrees F.  Cut each avocado into quarters, lengthwise, discarding stone and peel. Drizzle with a little olive oil and season generously with garlic powder, sea salt and fresh cracked pepper.  Bake for about 15 minutes or until the slices are a little golden at the edges.



Tags: appetizers · food · salads · side dishes

video: lime corn salad

January 4th, 2013 · 3 Comments

Remember back when I used to make recipe videos?  They kind of fell to the wayside because 2012 was such a crazy year, but one of my goals for 2013 is to bring them back, and better than ever!  I’m feeling so excited and inspired about the year to come, and I figure I should make use of that energy while it lasts!

This is a super easy, fresh, delicious corn salad that’s a breeze to make.  About two years ago, I was at a party with an editor from Bon Appetit, and I asked her what her favorite recipe was — and she told me this salad.  Convinced? 

I’m also including the recipe below because the video goes a little quickly — but I’m so excited at how this turned out and can’t wait to do some more!

Lime Corn Salad

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
1/4 cup lime juice (about two limes)
1 cup crumbled cotija cheese
1/2 tsp flaky sea salt


Heat a pot of water to boiling.  Cook the corn ears for about 5-7 minutes, or until they turn a bright yellow color.  Allow them to cool slightly and then cut off the kernels from the cobs. 

Mix in the cotija cheese and lime juice, and sprinkle with flaky sea salt.  Serve warm or at room temperature.

Serves 6-8 as a side dish.


Tags: appetizers · food · side dishes

ratatouille tart

August 31st, 2012 · 6 Comments

You guys, I am the most overwhelmed EVER (in a really good way!) for the next few weeks. 

I know it’s so lame to spend the week before NYFW talking about how overwhelmed I am, and I am SO excited for it and completely can’t wait.  And yet I’m also totally making myself crazy at the same time!  Let’s face it, this is the best time of the year, and also exactly when everything spins just a tiny bit out of control.  There have been so many logistics this season, and so much to hopefully get right and go smoothly, that it feels like I’m juggling a hundred balls in the air for the next two weeks, in the best way possible.

Except… that I physically don’t know how to juggle.  Metaphorically, I can juggle, but physically?  I just drop all the balls.  Not a good omen!

But setting this insanity aside, this is my last recipe until I get back from NYFW on the 13th, and it is a doozy to go out with!  A few simple ingredients, and you suddenly have a beautiful, easy-to-make tart.  Is there anything better than that for you guys to make in the next two weeks? 

Obviously, stay tuned for some awesome NYFW coverage, and a super exciting announcement on Sunday (can’t wait)!  And if you want a sneak peek and haven’t followed me on Instagram yet, be sure to (@sugarlaws)!

Ratatouille Tart


1 sheet frozen puff pastry, thawed in the refrigerator
1/2 cup tomato sauce
1 zucchini
1 yellow squash
1 eggplant (long/thin Asian variety would work best, but I used a regular one from the grocery store)
2 tsp olive oil
Fleur de sel
Fresh ground pepper
1/3 cup crumbled Feta cheese


Preheat the oven to 375 degrees F.  Line a large baking sheet Silipat (this recipe will stick to your baking sheet if you’re not careful).

Roll the puff pastry onto the prepared baking sheet; pierce the pastry all over with a fork. Spread with the tomato sauce, leaving approximately a 1/2-inch border. 

Slice the veggies using a mandolin if you have one.  Layer the veggies in rows onto the puff pastry.  Drizzle the veggies with olive oil, and sprinkle with salt & pepper.

Bake for 30 minutes, or until the veggies are softened and the pastry is cooked through.  Remove from the oven; sprinkle with the Feta cheese and chives. Serve warm.

Tags: appetizers · food