Spring Tea Party Bites + My Bridal Shower

My whole heart is so full, it is just about to burst. I am getting married in almost a month, and some of my favorite people got together this weekend to help me celebrate with my bridal shower. We had the BEST time. I will preface this by saying one of my favorite things to do is going to high tea. Hoity-toity it may be, but I relish in the excuse to get all dolled up, sip tea with our pinkies (awkwardly) raised, and nibble on dainty sweet and savory bites with people who just make me smile. I am not one of those people who had ever imagined what my wedding dress would look like or the type of wedding cake I would have, but I knew that I wanted a tea party to make an appearance somewhere in the wedding planning process. 

I was all set to gather around with my close friends and family for tea and bridal shower games, until I stumbled upon Maddie from Madalynne Studios on Instagram. Maddie, a seamstress extraordinaire (among many other awesome things), makes beautiful sporty, modern lingerie and hosts day-long sewing and bra-making workshops which attract people from all over the country. I reached out, asking her about hosting a little sewing workshop in her beautiful studio space for my bridal shower. I was thrilled when she said yes. The plan was that we would all bring homemade tea-party bites, sip tea, and learn to sew something. She had the idea of doing a little "Panty Party" in which we would all sew cute panties while we mingled around. 

The most fantastic thing was that none of us had any real sewing machine experience, and ALL of us made a pair of fancy underpants by the end of the shower. They were bright red, high-waisted in the best possible way, and incredibly comfortable. Maddie warned us that we would all be wearing them by the end of the event, and right she was! Maddie was the perfect hostess and instructor. She was patient with the more perfectionist types and easy-going with those who got a little distracted with the delicious treats we all made. She also was a master troubleshooter when I got myself into a sewing hole...which happened quite a few times. As an added DIY, I brought materials for simple hand-sewn heart-shaped tea bags that looked beautiful floating in their tea cups. 

I must give a huge shout-out to all of my friends and family who brought the most beautiful and delicious tea party treats. We hardly had enough table space for all of the goodies! My Mom and little sister made super-cute avocado and egg sandwiches on pumpernickel, miso-yogurt and radish toasts, and cucumber and cream cheese sandwiches. My bridesmaids and friends made savory frittatas, brie-stuffed puff pasty nibbles, chocolate and red wine strawberry cakes, mini lemon cupcakes, and cookies galore. My future sister-in-law brought the juiciest strawberries from Carlos Bakery, and my future mother-in-law brought tasty Filipino empanadas fresh from the bakery. The photos below do these treats more justice than any words, so take a look for yourself. Maddie snapped the gorgeous event photos in between wearing her sewing teacher hat.

Food and tea aside, It was so special for me to have many of the important, supportive, and loving women in my life all together for the afternoon. Many of them come from different periods in my life, so to have that shared sewing experience was just the cherry on top. I cannot wait to have them all together again in just 32 days when I walk down the aisle (!).

As many times as I was told I should not have to do anything for my shower, I could not resist. I love making things look beautiful, and that most certainly means I wanted to make some beautiful food. Nothing fancy, but something certainly bright, fresh, and oh-so-spring. I made four types of tea nibbles leading up to the event as practice and loved them all!

• Egg and Avocado Salad with Radish on Whole Grain
• Roasted Beet and Tahini with Lemon and Dill on Pumpkernickel
• Cucumber with Edamame Goat Cheese on Whole Wheat
• Curried Chickpea Radicchio Cups

I could not even name a favorite for you- they work so well together. I ultimately decided to take just two of them to the shower given the amount of food others were bringing, and I am glad I did because there was not a smidgen of space left on the tables... or in anyone's bellies!

Without further ado, here they are!

Egg and Avocado Salad with Radish on Whole Grain

4 hard-boiled eggs, peeled and finely diced
2 avocados, peeled, pitted and finely diced
1/2 lemon, juiced
salt and pepper, to taste
2 radishes, very finely julienned
8 slices whole grain bread, preferably sandwich bread

Mash 1 avocado with lemon juice and generous sprinkling of salt and pepper. Stir in chopped eggs. Add remaining diced avocado and mix gently so as to not break up the diced avocado too much. Season to taste with salt and pepper. Spread on 4 slices of bread. Sprinkle with julienned radishes. Slice pieces into squares or into slender thirds. Enjoy!

Beet and Tahini with Lemon and Dill on Pumpernickel

3 medium to large beets, greens removed and roots scrubbed clean (no need to peel yet)
1/2-3/4 cup tahini
1 lemon, zested
1 handful dill, finely chopped (or another microgreen of choice, for garnish)
1/3 cup sunflower seeds, toasted
sea salt and pepper, for sprinkling
7 thin slices German Pumpernickel bread, toasted or other thin, sturdy bread

Prepare beets. Place clean beets in a steamer basket in a pot with water just to bottom of basket. Steam beets for 40-50 minutes, or until butter knife inserted to beet slips through easily. Be sure to add more water about half way through to prevent pot from scorching. Alternatively, beets can be wrapped in foil and roasted in oven at 400 degrees for 45-50 minutes. Remove beets from heat and allow to cool before slipping skins from beet. Using a mandoline or very carefully with a knife, thinly slice beets into paper-thin sheets. Set sheets aside.

Spread about 1 to 1 1/2 tablespoons tahini on one side of each of toasted bread slices. Be careful not to go over the edge or the become a little messy. Layer beet slices in thin layer atop tahini. Sprinkle with lemon zest, chopped dill (or microgreen), toasted sunflower seeds, and sea salt and pepper. Slice bread into thirds and then leave in rectangles or slice into squares. Makes 21 rectangular slices or 42 squares.

Cucumber with Edamame Goat Cheese on Whole Wheat

1 large English (seedless) cucumber
1 recipe Edamame Goat Cheese Spread
1/2 loaf of soft whole wheat bread
handful of chives, finely chopped
sea salt, to taste

Slice cucumber width-wise into thirds. Thinly slice cucumbers thirds lengthwise into paper-tin strips. Divide edamame spread amongst bread slices. Layer cucumber slices diagonally atop spread. Some cucumber will hang over the edges. This website has a great visual tutorial. Carefully cut crusts from bread, and then cut slices into 4 small squares. Sprinkle with chives and a sprinkling of sea salt. Enjoy!

Curried Chickpea Radicchio Cups

2 tablespoons olive oil
1 1/2 teaspoons curry powder
2 15-ounce cans chickpeas, drained (or 3 cups cooked chickpeas)
2 green onions, white and light green parts, minced
1/3 cup of dried apricots, minced
1 celery stalk, minced
1/2 lemon, juiced and zested
3 tablespoons Greek yogurt, 2% recommended
1/3 cup chopped almonds, toasted
handful of fresh cilantro, chopped
salt and pepper to taste
1 small head radicchio, leaves removed carefully and torn in half (alternatively, use lettuce leaves or endive)

Warm olive oil in a skillet over medium heat. Add curry powder and cook until fragrant, about 45 seconds. Add chickpeas to skillet and toss to coat. Remove chickpeas and residual oil to bowl. Add green onions, apricots, celery, and lemon zest and juice. Stir to combine. When mixture has cooled slightly, add yogurt, almonds, cilantro, and salt and pepper to taste. mix thoroughly. Divide mixture amongst radicchio cups, placing a few tablespoons in each cup, sprinkle with any extra cilantro and almonds, and serve. Makes about 12-16 radicchio cups, depending on the size.

**A huge THANK YOU to Maddie for also taking beautiful photographs at the event and to BHLDN for supplying some of the bridal shower-perfect decor and paper products. Maddie also blogged about the event here on her blog and posted more photos, so check it out!

Autumn California Sandwich

I love sandwiches. They take me back to lunch time as a kid where I ate my fair share of Turkey and Cheese, Grilled Cheese, and Peanut Butter and Jelly. And then I discovered the pressed sandwiches at Panera in high school. They felt so gourmet, so fancy with their crispy exteriors and melty interiors. Going to Panera was THE thing to do with your girlfriends when I was sixteen. We would each grab a sandwich, a cup of chai, and gossip the afternoon away like we had nowhere to be... because we actually had nowhere to be. And then I grew up and started eating sandwiches with things like sprouts, avocado, caramelized onions, butternut squash, kale pesto, and marinated tempeh. I still love simple sandwiches, especially when someone else makes them for me, but I also love sandwiches with a bit of drama to them.

This sandwich here is certainly dramatic. It looks like the California Sandwich- that iconic vegetarian sandwich loaded with tomatoes, avocado, sprouts, Monterey Jack, slathered with a tangy chive and parsley spread. But I replace the tomato with sweet and earthy roasted kabocha squash, aged cheddar subs in for the Monterery Jack, and I make a quick spread of thick Greek yogurt, Dijon mustard, and chives to replace the traditional mayo dressing.

I have to brag about my little sprouts for a moment because I sprouted them myself! I am a bit of a gardening novice and am always surprised when I can grown anything in my little beds, but sprouts are virtually foolproof! My Mom gifted me some mixed sprouting seeds from the local farmers' market at home in North Carolina, and after 4 days of rinsing and draining in a ventilated jar, I had these fresh, crunchy, bright little things! They have been delicious in grain bowls, but they are to-die-for on this sandwich. Of course you can buy the sprouts from the store, but if you are looking to feel like a proud parent, invest in some sprout seeds.

The kabocha squash is not as acidic as the tomato would be, but I find it makes a really comforting sandwich for this cooler weather and goes well with the aged cheddar. I serve it on a seedy multi-grain bread like the traditional California sandwich because I love its nuttiness and it holds up to all of the toppings, but go with whatever sturdy bread you have on hand.

Autumn California Sandwich

1 1/2 tablespoons plain Greek yogurt (I used 2%)
1 teaspoon Dijon mustard
1/2 teaspoon lemon zest
2 green onions or a few chives, thinly sliced (mostly light green to dark green parts)
salt and pepper
1.5-2 ounces extra-sharp cheddar cheese, sliced (I used Cabot)
1/2 avocado, thinly sliced
4 slices of roasted kabocha squash*
1/2 cup alfalfa sprouts or other sprouts you like
1 garlic clove
2 slices multi-grain bread

In a small bowl, combine the Greek yogurt, Dijon mustard, lemon zest, and sliced green onions/ chives. Season with salt and pepper. Cut garlic clove in half and rub on one side of each bread slice. Spread yogurt mixture on top of each slice. Layer cheese on top of one side, then avocado, squash, and finally sprouts. Top with remaining slice of bread. Enjoy! Makes 1.

*Delicata squash or butternut would make a fine substitute. To roast squash, slice in 1/2" slices, toss with 2 tablespoons olive oil or coconut oil, and bake at 400 degrees Fahrenheit for 25-30 minutes or until golden and tender.

Peach + Blackberry Summer Panino

I cannot believe I have not shared a recipe with either blackberries or peaches yet! I am also behind on the tomato, cucumber, pepper, and eggplant front too. Oh, and corn. Oh me, oh my. These are just some of my favorite things about summer, and I have been a little selfish keeping these things to myself. You see, I always get a bit torn between eating the juicy, summer fruits like these tart blackberries and sweet peaches in their uncooked virgin state and then actually cooking with them. I sometimes feel like they should be appreciated as nature intended them to be- simply washed and maybe sliced, as in the case of the peaches.

But then I go and make something like this amazing sandwich, combining these fruits with an aged sharp cheddar and a tangy, salty goats' milk feta. Add a little basil for an unbelievable aroma and fresh taste, and a drizzle of honey to bring it all together. One bite, and I wonder why I have not been cooking with these little summer jewels all along.

This recipe is for one, but it is really just a template and the proportions I used. Feel free to make a whole bunch of them to share with your friends and family. If you are not a vegetarian, this would be delicious with a little ham- even better if you can find some from some friendly, local farmers. But it really is quite tasty as written.

What are your favorite ways to cook with peaches and blackberries?

Peach + Blackberry Summer Panino

2 slices of your favorite bread (I used a seedy multi-grain)
1/2 small peach, thinly sliced
4-5 blackberries, sliced in half
1/3 cup grated aged sharp cheddar cheese (I used Cabot Extra Sharp)
1/4 cup crumbled goats' milk or cow's milk feta
2-3 basil leaves, roughly torn
3/4 teaspoon local honey
extra-virgin olive oil, for drizzling

Preheat a panini press.

Assemble the sandwich. Drizzle one side of both pieces of bread with olive oil. Flip one slice over so that olive oil side is down. Layer on the cheddar cheese, then peaches, halved blackberries, basil, and feta. Drizzle with the honey. Place the other slice of bread, olive oil side up on top.

Move the sandwich to the panini press, and carefully close the top down, being sure not to smush all of the ingredients out of the side. Grilled for 4-5 minutes or until cheddar has melted and bread is golden brown. Enjoy! Makes 1 sandwich.
 
**If you do not have a panini press, heat a cast iron skillet over medium heat. When pan is hot and sandwich is ready, add sandwich to skillet and place a plate on top of the sandwich to weigh it down, grill for 3-4 minutes. Flip carefully, returning the plate to weigh sandwich down and cook until bread is toasted on both sides. Cook for 3-4 minutes.

Butternut Squash and Kale Pesto Grilled Cheese

Supposedly April is Grilled Cheese Month. I'm not quite sure what qualifies April to be deemed as such, but I will roll with it. This grilled cheese is a good bridge between winter and spring. It combines a hearty winter vegetable with a spring green vegetable pesto, and of course a rich, melty cheese.

As I have gotten more and more involved in the kitchen, I felt my culinary arsenal expand. I started to realize which flavor combinations work well, which work really well, and along the way, I also found out what really does NOT work. Peanut butter and banana, tomato and basil, and potato and egg were some really familiar ones to me at first. Then I branched out, recognizing the complementary nature of such pairings as goat cheese and figs, peas and mint, and avocado and grapefruit. Kale and butternut squash is a vegetable combo that just works. It works in pasta dishes, in salads, on pizza, and in this case, an irresistible grilled cheese. The sweetness of the butternut squash balances the bitter kale. And the squash provides a toothsome bite and fiber, of course, to make it a bit more filling and nutritious.

I chose a semi-hard sheep's milk cheese called Ossau-Iraty that is nutty, buttery, with a complex finish. Butternut squash pairs well with nuts such as walnuts and hazelnuts, so this cheese serves that purpose. If you cannot find Ossau-Iraty, some good substitutions are Manchego, Dubliner, or even a Swiss cheese. For the bread, I love a nutty, mulit-grain loaf or a sour, chewy Miche.

Butternut Squash and Kale Pesto Grilled Cheese

2 slices multigrain or sourdough bread
2 T. kale pesto
4-5 slices roasted butternut squash (I had some leftover, but if making new, follow instructions here)
1/3 c. grated semi-hard sheep's milk cheese, such as Ossau-Iraty, but see notes for substitutions
Butter or olive oil for grilling

Spread 1 tablespoon kale pesto on one side of each slice of bread. Top one slice with squash and cheese, and place other half atop filling. Smear each bread half with a thin layer of butter or drizzle lightly with olive oil.

If using a panini press, preheat panini press on medium. Grill sandwich for 4-5 minutes total or until cheese has melted but is not oozing out over the sides.

If using a skillet, preheat the skillet over medium heat. Cook the sandwich 4-5 minutes per side or until bread is golden and cheese has melted.

Allow the sandwich to cool for a minute or two before slicing and serving. Enjoy!
Makes 1 sandwich.