Brunch At Home

Confession, while I enjoy cooking, I don't do it all that often. This summer I have been averaging about 2 x a week and while on vacation in Nantucket, I don't think I cooked dinner once. Breakfast or brunch however is my JAM! I love cooking it. It rarely requires a recipe, it's always fun and I always keep the ingredients for it in the house. So yesterday when my guy had work to do, I decided to make him a big old breakfast to get him going. Our favorite go time and time again is a frittata {exhibit a & b}, turkey bacon & something sweet like a smoothie, mango lassi or some kind of baked good. I know it sounds like a lot and it is but we usually skip lunch to make up for the big meal. 

My husbands Italian grandmother used to make him frittatas all the time and I am always trying to replicate her recipes but she was more of a cook that threw whatever she had in the house into a pan and served it up. Everyone always raves how amazing her cooking was and while I never had the chance to meet her, I try to take mental notes of those stories and recreate those dishes for my husband. When he tells me it's just like grandmas, it is the ultimate compliment.

I have no idea if what I make is an actual frittata, I call it egg pie because it has a crust, a filling & a topping.  Here is how I make mine:

Ingredients

6 eggs

1/4 cup milk

1 shallot

1/4 cup of whatever shredded cheese you like

1 cup shredded potato or tater tots

Instructions

Whip eggs, milk, salt & pepper {add in whatever other toppings you like too} set aside.

On medium heat sauté the shallot in some unsalted butter till translucent. Add in potato of your choice {when I am using tots I like to mash them a bit with a fork to get a crust} and form a crust with them in the bottom of your frying pan. Once potatoes and shallot are mixed and flattened to a crust on the bottom of the pan add in the egg & cheese mixture. Cook for a few minutes till the egg mixtures starts to look like it's solidifying. Don't stir the eggs, just let them sit on the potatoes. Finish the eggs under the broiler to cook the middle part for a few minutes. Don't leave the oven, they finish fast! Once the top is browned, remove from oven and slide out onto a cutting board for slicing & enjoying.

For the Blueberry Maple Corn Muffins

Ingredients

1 box Jiffy

1 egg

1/3 cup milk

3/4 cup fresh blueberries rinsed & dried

2 tablespoons maple syrup

Instructions

Mix the jiffy, egg, syrup & milk together {it's ok if it's not totally smooth} then gently fold in blueberries trying to not crush them. 

Fill greased muffin cups halfway full & bake at 400 degrees for 15-20 minutes or till the edges start getting golden brown. I like to top mine off with a little turbinado sugar too. Cool & enjoy!

To check out more of my brunch recipes check out this acai bowl, these baked donuts, this fun take on a mimosa or this punch which is a real crowd pleaser.  

Take Out - At Home

Ever watch something being made on TV and instantly crave that exact item? It's a reoccurring problem in this house as my TV repetoire includes cooking shows and home shows exclusively. Since yesterday was a pretty lazy and rainy Sunday for me and my guy we decided to do a lot of cooking and lucky for us it was all with things we had in the house, I just love a stocked pantry, don't you?  So after watching a show highlighting Asian food on my favorite channel Create {confession, I love public television} I was jonesing for some sesame noodles. I found this recipe online and quickly whipped up the above. Lucky for me that I keep a ton of asian ingredients on hand since we love making this cuisine at home. These were so easy & so good!

cutting board // bowls // chopsticks 

Healthy Snacking

There is nothing like an indulgent vacation that makes you want to get back on the healthy bandwagon. Don't get me wrong, it was great to have wine with every dinner and an ice cream cone for dessert but after awhile you just start to feel blah. So since we have been back I have been trying to snack with healthier foods. I have been trying to be careful on what I choose when we order out, i.e. swapping out white rice for cauliflower rice or quinoa and I am trying new recipes that I haven't before which I'd like to report that I am pleasantly surprised to say that I love them. A few of my favorite and easy to make healthy snacks are below. Enjoy!

Acai bowl's are the perfect summertime snack. I mean, it tastes like a bowl of sorbet with all sorts of healthy toppings so what's not to love. This super fruit is packed with antioxidants and is even believed to help lose weight among many other things. Below is how I made mine.

Ingredients

 one frozen acai pack 

one cup sweetened vanilla almond milk

one banana

one and half cup frozen mixed berries

toppings of choice - I used almond granola, banana, fresh strawberries & drizzle of honey, shredded coconut would also be awesome in here

Directions

throw all your ingredients into a blender & puree till creamy but not as runny as a smoothie. It should resemble frozen yogurt a bit, then pour into a chilled bowl and top with your favorite toppings & enjoy!

It's no surprise that avocado toast is delicious. I literally could eat this for every meal I love it so much but I limit myself to one slice a day. I buy my avocados in a bag and in about a day or so they are perfectly ripe to use {feel free to place your avocados in a brown lunch bag to speed this process up}. I cut one avocado {makes two slices of toast} mixed in salt & pepper, chopped basil and a teaspoon of olive oil. Then spread on toasted health nut bread. I also had some grape tomatoes in the fridge so I tossed those in some olive oil, s&p as a topping. SO.DAMN.GOOD! {sorry for the shouting but it's tastiness needed to be emphasized}.

Last but certainly not least is my chia seed pudding. I first had this at a little cafe in my neighborhood and I have to admit, it was pretty bland. I did some research online and thought this recipe sounded the tastiest so I copied it and holy smokes, it was good. Even my husband ate a jar and he is so not into this sort of thing. I am definitely going to be making these cute little guys again and again for a grab and go snack. I may even try to make it with coconut milk for added flavor.  

I'd love to know...what is your favorite healthy snack??? 

Cauliflower Cakes

Do you ever go through spurts where you really enjoy cooking and other times the thought of having to come up with a dish, cook it then clean it all seems like a total pain in the ass? Well I am usually the latter scenario but since we have been on the road so much and I am trying to lose some weight I have really been working hard Monday-Friday to make delicious dinners that don't feel like I am eating rabbit food. If you have seen my Instagram or Facebook you will have noticed that I have had  a little love affair with cauliflower lately. It's sort of the perfect vegetable to mold into whatever you want since it absorbs whatever flavor you disguise it in and can easily be manipulated into dough for pizza or rice.  Since making two dishes a night can get a bit labor intensive {my man isn't so much into the cauliflower} I decided to make one sauce for the two of us and just change the vehicle underneath it. John had pasta with chicken and I had it on cauliflower cakes. Here is how I made them along with the low cal pesto. It was so dang good and will be on heavy rotation in my kitchen.

Cauliflower Cakes 

Ingredients

olive oil nonstick cooking spray
2 1/2 cups grated cauliflower {about half a head of cauliflower}
1 egg
1 cup part skim shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 tablespoon olive oil
1 1/2 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

line a cake pan {this is the one I used} with parchment paper & spray with olive oil spray
in a food processor grate cauliflower until it resembles a grated parmesan cheese
microwave the grated cauliflower for 7 minutes, let cool & squeeze out all moisture
mix in one egg that is well beaten, mozzarella, parmesan, flour and salt & pepper
form till it resembles a ball of dough
fill cauliflower dough into pan and push to all corners in a thin layer
spray the top with olive oil cooking spray
bake at 425 degrees for 10-15 minutes or until golden
{to get extra crispy I baked on both sides for 10 minutes & let cool}
once cool cut your desired cake size with a ring mold
finally "fry" your cakes in a bit more olive oil spray in a frying pan until warm & crispy
top with pesto and a sprinkle of mozzarella {I put under broiler to get super melty & bubbly}

Pesto

Ingredients

1 cup fresh basil leaves
1/4 cup chicken broth
2 tablespoon's grated parmesan cheese
2 tablespoon's toasted pine nuts
1 tablespoon olive oil
3 cloves of chopped garlic
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

combine all the ingredients in a food processor until a creamy well blended texture is created, heat & eat

Enjoy!

Snack Time - Mini Egg & Cheese Sandwiches

There are a few things I know to be true...anything form of food made miniature is awesome and pretty much everything served in a mason jar is totally adorable. While I do have some seriously cute ideas for the latter I thought today I would tackle my favorite meal of the day - breakfast. Clarification, I absolutely loathe an early morning and just prefer my breakfast foods later in the day. So whether you are hosting a brunch, simply watching your portions or just want a cute breakfast snack, my mini egg & cheese bagel sandwich fits the bill. Added bonus -  the mini bagel will satisfy your bagel cravings without the guilt of a carbohydrate belly bomb.  

Ingredients 

one fried egg {don't skimp on the butter, its how you get it to not stick & those delicious crunchy edges}

slice of your favorite cheese {I kept it real & used American}

mini bagels {toast with butter}

2 slices of bacon {I cut my slices in half & cook in oven till crispy, it helps keep it flat & sandwich size}

I'll spare the instructions as it's pretty self explanatory but seriously, how cute is this little guy?  Totally a fun way to serve a petite version of this breakfast staple, perfect to make when you host a brunch at your home where you can serve with other mini's like mini mimosas, waffles, donuts and so on...enjoy!

Sip & Snack - Port Sangria with Caramel & Cheese

While in Scottsdale a week ago my husband and I took in a desert sunset and ordered some port sangria on the patio of our hotel. While the above photo doesn't do the sunset any justice, it was the inspiration for this week's sip & snack that I was supposed to share yesterday. Why didn't I share it yesterday??? Well... let's just say I had a few too many cocktails with the girls celebrating a friends new left hand sparkler and I was a bad bad blogger. So my apologies for being a day late but hopefully you agree it's worth the wait...below is my version of the delicious port sangria that we enjoyed in warmer weather, but this time I paired it with an amazing dry cheese drizzled with vanilla caramel. Trust me, you want to try this...Cheers to the weekend!

ok ok, I know the caramel looks hardly appetizing, but try it & I am confident you will love it!

Port Sangria Ingredients

1 green apple

1 orange

1 lime

1 lemon

1/4 triple sec 

1/2 cup simple syrup

Port Sangria Directions

dice fruit & place into pitcher with simple syrup & port, stir and refrigerate for 2 hours. Once chilled, pour & enjoy!

Caramel & Pecorino Toscano

heat caramel for 10 seconds in microwave & drizzle of chards of the dry cheese

Sip & Snack - Red Velvet

We are a big fan of milkshakes in this house. The last shake recipe I featured was a huge hit with my husband so when I was brainstorming for a Valentines Day themed recipe I thought I would turn to the beloved whipped drink one more time. This time I drew inspiration from a Toronto restaurant called The Lakeview that features an apple pie milkshake which has an entire slice of pie in it. So I thought I would do the same but with a giant red velvet cupcake from our favorite bakery. It's a sip & snack all in one!

Here's how it all went down...

I started with this adorable cupcake that really was so pretty by itself that I almost backed down on destroying it, but it eventually it met its demise.

Two straws in case you feel like sharing with your sweetie - my husband opted to enjoy his solo - it must be an only child thing :)

Ingredients

3 cups vanilla ice cream {I use this low fat brand & love}

3/4 cup milk

1 red velvet cupcake

drop of red food coloring {optional}

Directions

Mix three scoops vanilla ice cream, milk & drop of food coloring in blender till creamy. Once at desired texture add in crumbled cupcake {with frosting if you have a serious sweet tooth}. Blend till evenly distributed, top with your favorite decorations or some whip cream & enjoy!

{want to make this a boozy shake - add in some cake flavored vodka & use red velvet ice cream}

milkshake maker & fountain glass // sprinkles // straws 

Sip & Snack - Knotted

Whenever I am home visiting my folks there is a little old fashioned Italian restaurant in Sag Harbor, NY that we go to  strictly for the garlic knots. Growing up my having bread before the meal was not usually allowed, my dad used to tell me "if you still want it, you can have it after dinner" {booooo} but even he can't resist the bread before the meal with this heaping bowl of warm garlicky bread. So since we unfortunately aren't home as much in the winter as we are in the warmer month, I thought I would try to recreate this indulgent treat for my husband after his long week of travel.

Recipe

pre-made pizza dough or you can follow this recipe
1/4 cup unsalted butter
1/4 olive oil
5 cloves garlic, crushed
1/2 cup grated parmesan cheese
1/4 chopped Italian parsley
salt & pepper to taste

Directions

Mix garlic, butter, olive oil, parsley salt & pepper in a sauce pan on low heat till melted & the garlic is evenly cooked blended. Roll out pizza dough and cut into strips. Tie each strip into a knot & bake in oven for 15-20 minutes {or till golden brown} at 375 degrees. Once out of oven, brush with garlic butter topping & enjoy!

A glass of wine would have been easy peasy to just serve with this old fashioned snack. But instead I went with a Italian style cocktail with some ingredients of my favorite ingredients.

A glass of wine would have been easy peasy to just serve with this old fashioned snack. But instead I went with a Italian style cocktail with some ingredients of my favorite ingredients.

Recipe
{makes two cocktails}

2 cups ice
4 oz St. Germain Liquor
2 cups chilled prosecco
2 oz lemon simple syrup
basil for garnish

Directions

Mix all the ingredients in a cocktail mixer and shake till evenly mixed, pour over ice & garnish with basil. Cheers!

Sip & Snack - Soup & Sandwich

I have taken a serious vacation from the sip & snack series but I am back with an easy recipe where the sip is a soup and the snack is it's best friend. Come winter I pretty much crave soup morning, noon & night. I drive a half hour to Newton, MA at least once a week just to go to my favorite soup factory just to stock up on their matzo ball soup that literally rocks my world. So while I have already shared a delicious soup recipe in this series before I thought I would recreate a nostalgic favorite - tomato soup with its perfect counterpart the grilled cheese sandwich. I however amped up the recipe with some more modern ingredients that really makes this one tasty treat. I used this recipe for the soup While I don't usually mess with Ina's recipes this time around I left out the orzo and used an emulsion blender and the end to give the it a creamy texture. The grilled cheese details are below.

Grilled Cheese

Ingredients

Butter

Fontina Cheese

White Bread

Directions

Butter two slices of bread, place butter side down in a buttered skillet. add sliced fontina and top with second piece of bread with butter side up. Keep on medium heat and flip as the bottom bread starts to toast and get crispy {about 2 minutes on my stove} repeat for the other side until desired color then set aside and slice. Pair with your soup & enjoy!

Sip & Snack - Holiday Edition

 I couldn't be more excited for today as it is one of my favorite days in our little neighborhood. The Beacon Hill Holiday Stroll is an evening of Christmas festivities including victorian carolers, the lighting of the towns tree, carriage rides with clydesdales down Charles Street and of course the excitement of Santa's arrival to pass out treats to all the kiddos. If you are in the Boston area, it's a super fun evening with or without having kids. I feel especially lucky this year that my folks will be in town visiting and my sweet hubs rearranged his work schedule to join in the fun. Since my mom has never been to my apartment I thought I would put together a festive cocktail and buy a little pre-made snack for enjoying before we head down to soak up the holiday spirit!

Ingredients

1 cup eggnog {I used Horizon Low Fat}

1 cup vanilla ice cream {I used Haagen-Dazs}

1/2 cup brandy

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon for garnish

Directions

Combine all the ingredients in a blender and blend until smooth. 

Garnish with a sprinkle of cinnamon & enjoy!

Sugar & Spice Almonds

Sip & Snack - Pom Fiesta

One of my favorite cuisines hands down has got to be Mexican food. I think I could live on tacos, guacamole and margaritas and be completely content. However having my tried and true favorites can sometimes stop me from trying new recipes in fear they wont live up to my beloved classics. Luckily for me my friend helped with today's post and inspired me when she made me her pomegranate guacamole. The combination of the sweet and tart pom seeds along with the creamy avocado was too good to not share. It also inspired a bunch of other recipes using the pomegranate to create yourself a colorful, healthy and delicious fiesta.

I used this recipe for the chicken but decided when it was done roastin to shred it and put in a soft taco. I lightly drizzled the pomegranate sauce on it so it didn't overwhelm the flavor of the meat or turn it pink {ick}. It was a wonderful combination of texture and flavors as the cinnamon sugar gave it some warmth but the garlic and wine gave it a savory bite. I then topped the taco with the most delicious pomegranate basil and queso fresco salsa recipe that I found here. My only substitution was sunflower seeds instead of pepitas, because I simply couldn't find them  in the market. The salsa was seriously my kryptonite, it was SO good, a must make if you like the salty and sweet combination. 

Margaritas are my favorite drink of all time. When I am feeling lazy I will buy the pre-made mix, usually a skinny girl bottle and then doctor it up with my favorite flavors. This time around I added a tablespoon of pom juice, fresh arils and a slice of lime. It's easy and delicious, double win. 

Finally my friend whose guacamole recipe inspired today's theme spilled the deets on her avocado goodness. We pretty much cleared the plates after the photo below was taken. 

Ingredients

one small shallot 

one large ripe avocado

juice of one lime

1/2 cup pomegranate arils

salt & pepper to taste

Directions 

dice avocado & shallot and place in a bowl for gently mixing {this is a chunky guacamole}, add in lime, chopped cilantro till evenly blended. Garnish with pomegranate seeds and season to taste with s&p.

Enjoy!

Sip & Snack - Going Green

Over the summer I was quite addicted to juicing and luckily on our enchanted little island there was a wonderful little market that made them all fresh upon order. One of my favorites to order was their green juice that was all vegetables and the ultimate detox {much needed after my wine consumption the night before} but the ginger in it was a bit too spicy for my taste. I substituted the ginger with one green apple to help give all the vegetables a more palatable flavor versus drinking something that tasted like it came out of the lawnmower bag and it transformed this veggie juice into something super delicious despite it's intimidating color. Check out all the details below on how to make at home. 

Juicing is expensive. Whether I am buying them at a market or the gym, I am always spending around $12 per 12 oz drink. My sweet mom saw me downing these babies almost twice a day and surprised me with my own juicer which I absolutely am addicted to. It's so fun to create new combinations and recipes of my favorite vegetables and fruits to create something that is healthy and tasty!

Ingredients

{makes two 8 oz servings}

two cucumbers

one bunch of kale

two green apples

four stalks of celery

Directions

thoroughly wash vegetables to remove all grit and feed into juicer

pour & enjoy

While in Quebec City on a recent vacation my husband had some work calls he had to take. Naturally I suggested we do them in our hotel bar where I could order snacks and cocktails for us to enjoy till the work was done. One of the appetizers I ordered was their take on the traditional crudité which was called zucchini caviar. After I inhaled the snack, I made a mental not to try to recreate the healthy treat back at home and while I am not one to toot my own horn, it came out so flipping good. The best part there is zero guilt and super easy to make. 

Ingredients

one zucchini 

one can of black olives {drained}

one bunch of fresh basil

one lemon

one garlic clove

salt & pepper 

Directions

Wash zucchini and chop into four pieces. Place in a food processor and pulse till it is finely chopped. Empty into bowl and do the same with the olives, basil & garlic. Once everything is chopped place in large mixing bowl and season with juice of one lemon, salt and pepper {do not need too much since olives are salty}. Gently mix all the ingredients till evenly distributed and serve with your favorite cracker or breadstick. 

Enjoy!

Sip & Snack - All In One

One of my husbands favorite snacks is also one of the easiest treats to make, so it's a win for both of us. Affogato is simply a scoop of vanilla ice cream or gelato that has a shot of hot espresso poured over it. I however wanted to amp up the recipe a bit and do what I do best...add alcohol and some toppings to give this old fashioned dessert more of a modern twist. While I selected almond flavors to go along with a pre-made biscotti for dipping, the fun part of this recipe is you can make it with whatever toppings you prefer. Check out the delicious details for my version of a cocktail and snack all in below.

Ingredients

1 scoop of  Häagan-Daaz Vanilla Swiss Almond Ice Cream 

1 cup espresso {I use Nespresso, Livanto}

1 teaspoon almond slivers

1 chocolate dipped biscotti {Nonni's is our favorite}

1 oz Amaretto 

Directions

Brew espresso & add in Amaretto then pour over a scoop of ice cream, garnish almond slivers and biscotti for dipping. 

Enjoy!

Snack Time - Asian Tuna Tartare

My husband has been traveling this week which generally means I don't do a whole lot of cooking. I however do not want to indulge in crazy amounts of take out {well thats a lie, I would love to but my rear is big enough} so I thought I would whip up one of my favorite snacks and luckily since we make tuna so often {I know my husbands presentation is better then mine}. I had everything in the house. It's a super easy, quick snack that sounds far more impressive then it actually is. Oh & the reason the "sip" is missing is because I just stuck with what I had in the house and sipped my favorite Sauvignon Blanc instead of making a cocktail but if I had, I bet this sake cocktail would have been a great pairing! 

Check out all the delicious details below. 

Ingredients

1 teaspoon Japanese mayonnaise

{regular mayonnaise will work but japanese mayo is a more seasoned version}

1 teaspoon soy sauce

1/2 teaspoon sriacha 

1 sushi grade super frozen tuna fillet - thawed

{found in a seafood department, ask the fishmonger for the sushi grade} 

1 garlic clove

1 teaspoon sesame seeds

1 container microwaveable sticky rice

1 ripe avocado

Directions

mix wet ingredients in bowl & grate the garlic into, stir to evenly blend

cube the tuna steak avocado and put into wet ingredients to marinate

microwave sticky rice and let cool, with wet hands form the sticky rice into petite patties to hold the tuna tartare for serving. Top the rice patties with the tuna & sprinkle with sesame seeds. 

Enjoy!

Sip & Snack - Buffalo Style Meatballs & Beer Cocktail

Boneless buffalo wings are a favorite indulgence of mine. I love the combination of the spicy sauce along with the cooling blue cheese. I however do not enjoy the calories that the snack has in it. I always have tried different "buffalo style" recipes to mimic this famous dish without the guilt but this by far has to be the closest I can get to the real deal and what goes better with this snack then an ice cold brew-ski. Well my version is a little more feminine with extra lime flavor that I find uber refreshing with this hot dish. 

Ingredients

1 lb ground turkey {I used all white meat}

1 egg

1/2 cup bread crumbs

1/2 a finely minced onion

2 tablespoons buffalo wing sauce {I used Franks}

10 celery sticks

1/2 cup blue cheese dressing 
{my husband doesn't care for blue cheese so I do half ranch and half blue cheese}

Directions

Mix ground turkey, egg, bread crumbs & onion in a large bowl. Form into small round balls. Bake in preheated oven at 350 degrees for 25 minutes. When out of oven dunk the meatballs in the buffalo wing sauce & serve with celery & blue cheese. 

Lime - Beer Cocktail

{makes two cocktails}

2 bottles Mexican beer {I used Corona}

1 bottle limeade {I used Simply Limeade}

1 lime

Directions

Mix beer & limeade in a pitcher, pour over ice or serve chilled and garnish with a lime slice.

Bottoms Up!

Sweet & Savory

Today I thought I would take a day off from the cocktail end of my usual sip & snack post and instead create two versions of a very easy indulgent treat. When I first started to try to bake, I learned very quickly that you can wrap anything in puff pastry and you will make a delicious treat. So today I thought I would make one sweet and decadent and the other savory and cheesy. 

Ingredients

one half cup peanut butter {I use creamy}

one chocolate bar of your choice {I used milk}

one small goat cheese log

6 sun-dried tomatoes packed in olive oil

two sheets of puff pastry

Directions

Roll out puff pastry

Cut pastry into six equal squares

Fill each square with your desired filling

Bake for 15 minutes at 400 Degrees

You can make yours prettier if you wish but I promise they are delish!

Sip & Snack - Mango Lassi & Spiced Snack Mix

I have been on a real cultural kick lately when it comes to inspiration for the weekly sip and snack recipes. When I first met my husband he loved Indian food. Having spent some significant time in the country he had tried so many of the dishes and swore I would like it. Like so many other things he was correct and I have been hooked ever since. The only issue is that it is definitely a meal we will always order in thanks to the numerous spices it takes to create our favorite dishes and the strong fragrances might have my neighbors not too pleased. However, todays post is easy breezy and neighbor friendly. The perfect combination of sweet and savory and perfect for your indian fix. I used other peoples recipes this week but are both most definitely worth trying, click here for the indian inspired snack mix and this recipe for the creamy mango lassi.

Labor Day Entertaining

We are off to Shelter Island for one last long weekend of fun in the sun with the family. This summer has by far been the best for me as I have had the luxury to spend lots of time with the people I love and enjoy a flexible schedule for the first time in my life. I am so grateful to have all the amazing memories I have created the past few months. While we don't have a ton of plans during our stay I do love the idea of entertaining in style for any occasion under & Labor Day is no exception. Luckily the fine folks over at Martha Stewart took the bull by the horns and created a tasty menu, simple decor and fabulous paper products to host a BBQ for the long weekend...I hope you have the best weekend celebrating summer with your loved ones!

free printable's

lemony spiked tea & seersucker napkins

guacamole hummus

planter & beverage centerpiece

cheese stuffed burgers

tangy potato salad & goat cheese stuffed tomatoes

coconut cake with berries & cream

 

Happy Weekend!