February 7th, 2020 · 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)!
1 sheet frozen puff pastry, thawed in the refrigerator
1/2 cup tomato sauce
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
January 20th, 2020 · 5 Comments
I can’t believe we’re already halfway through August — this summer has seriously flown by! For my first Texas summer, there haven’t been too many terribly hot days, amazingly enough. Most of the time, between our air conditioned cars, home, restaurants, and stores, it’s pretty easy to forget how hot it is outside!
But this season still calls for some beautiful summer recipes, even if they’re served in our air-conditioned living room. Watermelon and mint are perfect mid-summer flavors, so savor the few weeks we have left while they’re fresh!
I love serving bite-sized food like this — easy to make for a crowd and totally gorgeous. Do any of you guys have Labor Day parties coming up? This would be a great addition to any menu!
Watermelon, Feta and Mint Skewers
8 ounces feta cheese, cut into small cubes
3 cups fresh watermelon, cut into same-sized cubes
24 small mint leaves (torn in half to uniform size)
Fleur de sel
Freshly ground pepper
2 tbsp good balsamic vinegar
2 tbsp extra-virgin olive oil
Thread a cube of watermelon onto a skewer, add a mint leaf and finish with a cube of feta cheese. Repeat until you have 24 skewers, and set the completed skewers on a platter. Drizzle with olive oil, sea salt, freshly ground pepper and balsamic vinegar. Serve.
Tags: appetizers · food
I love guacamole.
In fact, the word ‘love’ might not be strong enough. I’m enthralled, enraptured and a little bit obsessed with this recipe, in no small part because it’s one of the best-tasting good-for-you snacks I can imagine. Avocados are full of healthy fats, and guacamole is basically just a combination of a few simple, fresh ingredients, tossed and served up. It doesn’t get much yummier than that.
A few tips on storing guacamole without the avocados turning brown — first, don’t make this until the last possible minute. But if you have to make it ahead (or, even more rarely, if this doesn’t get eaten in one sitting), save the pits and store them in the same container. Rub some saran wrap with a little bit of lemon juice, and cover the top of the guacamole that would otherwise be exposed to the air, and then add an airtight lid.
And on day two, throw this on some tortilla chips, add some sour cream and cheese, and viola — nachos!
Best Homemade Guacamole
2 ripe avocados
1 shallot, minced
1 plum tomato, seeds and pulp removed, chopped
2 tablespoons cilantro leaves, finely chopped
1 tablespoon fresh lime juice
1/2 teaspoon sea salt
Freshly grated black pepper
Cut avocados in half and remove the pit. Scoop the flesh of the avocado into a mixing bowl. Add the chopped onion, cilantro, tomatoes, lime juice, salt and pepper and mash with a fork until chunky and mixed. Serve with chips or chopped veggies.
Tags: appetizers · food · salads · side dishes