Spring Brunch Basics

It finally seems to be warm enough around the country for Spring Al-Fresco Brunch! (About time right?!) And with Mother's Day coming up this weekend I wanted to share with you my guide for a low-fuss spring brunch. My guide is the bare necessities and can be thrown together quickly (for those of us that are bad at planning ahead). For a more complete party check out the ProFlower's Spring Brunch Checklist! (Theirs includes a very handy brunch bar essentials list)

Especially on a day like Mother's Day, the goal of any spring brunch is to enjoy the company of your guests and the weather. To minimize the time you spend in the kitchen the only things that needed to be "cooked" for this brunch was the coffee and the strawberry rhubarb reduction (recipe below). I purchased the angel food cake and chocolate hazelnut biscotti from Trader Joes! These dishes, along with fresh fruit are better served at room temperature which means you can make them ahead of time and not have to fret over an egg dish getting cold.

  

For decoration I think it is best to keep it clean and simple. Since we don't have a lot of storage for linens and extra place settings my parties usually feature a mix! I've paired a tea-cup and saucer with a mug but they "go" together because of the floral theme used to decorate both. I've got a few napkins that are water-colored in blue, green and purple. Then all of my serving dishes are white which will go with any decoration you put together for a party! 

To compliment spring and bring a bit of it tot he table I scattered some purple carnations from the grocery store around to add a pop of color (and to compliment my watercolor napkins). I prefer small or no center pieces for outdoor parties. One, the focus stays on your guests and your environment at large. Two, if it is windy you don't risk them blowing away. Three, your guests could take home the flower at their place setting if they'd like!

Strawberry Rhubarb Reduction (to top angel food cakes or use as a pie filling)
Ingredients
- 2 rhubarb stalks, washed and cut into 1/4 inch wide pieces
- 1 cup strawberries, rinsed and hulled and cut into 1/4 inch pieces
- 1 tbsp honey
- 1 tbsp cane sugar
- 1/2 tbsp corn starch

Process
In a sauce pan combine all the ingredients. Heat over medium-low heat until fruit begins to break down and sauce becomes thick (5-10 minutes).

Drizzle over cake and serve!

Ingredient of the Month // Rhubarb

Happy May Day everyone! And, it is also the first Thursday of the Month which means we are announcing May's Ingredient of the Month...

Rhubarb!

It didn't take me long to find a slew of pies and cakes and muffins that combine rhubarb with strawberry (another seasonal item right now) but I kept looking and found a delicious quinoa and arugula salad. We served it as a "side" dish with grilled chicken (coated quickly in tahini) but both Danny and I ate more salad than chicken!

Rhubarb will only be in season for a month at best and I plan on making this salad a few more times while I have the chance. I was also reading that it freezes really well so I might give that a shot.

Rhubarb, Quinoa and Mint Salad
(via NPR's Kitchen Window blog)

Ingredients
Quinoa Salad:
- 1 1/4 cup dried quinoa, prepared according to package directions
- 2 tbsp olive oil
- 1 tbsp honey
- 1 bunch scallions, thinly sliced, white parts only
- 5 ribs rhubarb, washed and sliced into 1/4 inch thick pieces
- 3-4 cups baby arugula
- 1 cup feta cheese
- 1/2 cup chopped fresh mint
- 1/2 cup sliced almonds, slightly toasted (optional)

Dressing:
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 3 tsp tahini 
- salt and pepper

Process
Prepare the quinoa as directed and set aside to cool when it is finished.

In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and sautee for 5-7 minutes until the rhubarb is tender. Remove the pan from the heat and allow to cool to room temperature.

In a large bowl, whisk together the dressing ingredients (olive oil, apple cider vinegar, tahini, salt and pepper). Add the cooled quinoa, the scallions and rhubarb and the remaining ingredients and toss to coat in the dressing. Serve cold or at room temperature.


/// psst - don't forget to enter for a chance to win a DavidsTea Spring Collection set: http://www.colormestyled.com/2014/04/book-review-place-at-table-giveaway.html

Ingredient of the Month // Peas

Peas Please! For April, our Ingredient of the Month is Peas. These delicious little vegetables are in season in the springtime and they pair beautifully with salty prosciutto.

I actually love the sweet taste of peas and I have a feeling that all month long I'll be prepping them as side dishes or as components in pasta dishes or salads. We enjoyed this dish with grilled chicken breast and I had the left-overs in a salad the next day!

Piselli al Prosciutto (Sweet Peas with Proscuitto)
via Saveur

• 1/4 c extra virgin olive oil
• 2 oz prosciutto, roughly chopped
• 1 small white onion, minced
• 1 lb fresh or frozen peas
• salt & pepper to taste

Heat olive oil in a 12" skillet over medium heat. Add the prosciutto and onions and cook until the onions are soft and the prosciutto begins to crisp, about 6-7 minutes.

Add the peas and 1 tbsp water, cook tossing until hot and cooked through, about 4-5 minutes. Season with salt and pepper and serve!

Ingredient of the Month // Lemon

March is here! Even though it has snowed three times already this month here in Chicago we're picking a fresh ingredient... Lemon!

Lemon is a fun ingredient because you can use it in a wide variety of dishes! I happy to love lemon in both savory and sweet dishes.  The recipe we tried was homemade gnocchi, roasted Brussels sprout and pine nuts, and lemon zest.

We made the gnocchi from scratch and it took two batches and several views of this video called "You're Doing It All Wrong - How to Make Gnocchi" before getting it right.  But it was worth the trouble!

After making the gnocchi we sauteed it in some browned butter and then tossed the Brussels sprouts together and topped with some fresh Parmesan cheese. We toasted with a Windy City Epicurean recommended La Bastide Saint Dominique Cotes du Rhone Blanc (available at Binny's).

Gnocchi with Brussels Sprout, Pine Nuts, and Lemon Zest (via oh my veggies)
Ingredients
1 pound Brussels Sprout, trimmed and quartered
2 tablespoons olive oil, divided
1 pound gnocchi, cooked & drained
Zest from 1 lemon
1/4 cup pine nuts, toasted
1/4 cup shredded Parmesan cheese
Salt and Pepper to taste

Process
Preheat oven to 400 degrees.

Toss the Brussels Sprout in 1 tablespoon of olive oil and transfer to a large, rimmed baking sheet.  Roast in the oven for about 20 minutes, tossing occasionally. 

Toss the roasted Burssels Sprouts, remaining olive oil, gnocchi, pine nuts, zest, and Parmesan cheese and enjoy!!

yes, it is that easy!

p.s. please head over to my Reader Survey and let me know what you think about Color Me Styled! (link here)

Ingredient of the Month // Leeks

Join our Ingredient of the Month Club!  All you have to do is try a recipe with our selected ingredient. We're going to focus on healthy, whole, balanced ingredients to promote a healthy lifestyle but if you want to rock kale cupcakes, be our guest.  The submission method may change but for now, complete the form by clicking the link below and if you have a picture send it my way via e-mail to colormestyled@gmail.com.  Or if you have a Foodily account you can favorite all of the recipes and add yours to our lists!

Recipe Submission Form

For February we are cooking with leeks.  Leeks belong in the onion and garlic family and kind of look like giant green onions!  They're sweeter than most onions and make a fabulous edition to most soups and stews.  The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.  

Quinoa with Leeks, Mushrooms and Red Pepper (via My Recipes)

Ingredients

- 2 cups fat-free, low-sodium vegetable broth

- 1 cup water

- 1/2 teaspoon salt, divided

- 1 1/2 cup uncooked quinoa

- 3 tablespoons parsley, chopped

- 1 tablespoon olive oil, divided

- 1/4 teaspoon pepper, divided

- 3 cups leek, thinly sliced (2-3 leeks)

- 4 cups shiitake mushroom caps, thinly sliced

- 1 1/2 cup red bell pepper, chopped

- 1/4 cup dry white wine

- 1/2 cup walnuts, chopped

Process

1. Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
2. 
   
3. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.

Super Bowl Snacks

Well, the big game is this weekend!  Even if you don't know who is playing I bet you'll be watching and if you're watching you're likely be snacking too.  Either way, there are a lot of puppies in your future (Puppy Bowl and #BestBuds for starters).

Even if you can't control your "awwwwwwwwwww" reflex, you can plan to prepare some dishes on the lighter side of things which everyone will be grateful for come Monday.  I've put together 2 options that are easy, use fresh ingredients, and delicious!


Prosciutto-Wrapped Pineapple Bites (via Eating Well)
Ingredients
- 1 fresh pineapple
- 4 thin slices prosciutto (about 2 ounces)
- 1/2 cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon garlic powder
- 1 teaspoon canola oil
- 1 fresh jalapeno, seeded and finely chopped
- baking sheet
- parchment paper

Procedure
Position oven rack in upper third of oven and preheat to 375 degrees.  Line a large baking sheet with parchment paper.

Cut off the top and the bottom of the pineapple and remove the skin with a sharp knife.  Cut the pineapple in quarters lengthwise through the core.  Cut out the core.  Reserve half the pineapple for another use.)  Cut the 2 pieces in half again lengthwise, then cut those 4 pieces crosswise into 6 equal pieces to make 24 chunks.  Cut each slice of prosciutto lengthwise into 3 strips.  Cut each strip in half crosswise to make 24 slices total.  Wrap a piece of prosciutto around each chunk of pineapple.  Place on the prepared baking sheet.

Bake on the upper rack until the prosciutto is sizzling and browned in spots, about 15 to 20 minutes.

Meanwhile, whisk pineapple juice, ketchup, vinegar, cornstarch, and garlic powder in a small bowl.  Heat oil in a small saucepan over medium heat.  Add jalapeno and cook, stirring, for 1 minute.  Add the juice mixture and bring to a simmer.  Cook until glossy and thickened, about 1 to 2 minutes.  

Serve the pineapple bites on toothpicks with the dipping sauce.


Flash-Roasted Broccoli with Spicy Crumbs (via Food and Wine)
Ingredients
- 2 ounces sliced pepperoni
- 1 garlic clove, sliced
- 1 cup panko (Japanese bread crumbs)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 pounds broccoli, trimmed and cut into long spears
- salt
- 2 tablespoons Dijon mustard

Process
Preheat the oven to 425 degrees.  In a mini food processor, pulse the pepperoni with the garlic until finely chopped.  Add the panko and pulse until just combined.

In a medium skillet, heat 2 tablespoons of the olive oil.  Add the crumb mixture and cook over moderate heat, stirring, until crisp and golden, about 5 minutes.  Scrape onto a plate and let cool.

Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 cup of olive oil and season with salt.  Spread the broccoli on a baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots.  Spread the mustard on one side of the broccoli and press the broccoli into the crumbs.  Transfer the broccoli to a platter, sprinkle with any remaining crumbs and serve.

Ingredient of the Month // Squash

Last week I mentioned that I wanted to start a few new series on Color Me Styled and today I'm launching The Ingredient of the Month Club.

The idea is easy.  I'll pick an ingredient and I'll post the recipe that I tried on the 1st Thursday of every month.  All you have to do is try a recipe with that ingredient on your own and send it in!

We're going to focus on healthy, whole, balanced ingredients to promote a healthy lifestyle but if you want to rock kale cupcakes, be our guest.  The submission method may change but for now, complete the form by clicking the link below and if you have a picture send it my way via e-mail.

Recipe Submission Form

For January we've selected Squash.  Since there are several varieties we figured we'd leave it open and give you all the flexibility to try Butternut, Acorn, Spaghetti, or Turban.  You can prepare it as a side dish, as a main dish, or as a component of a main dish like in our tart below.

Acorn Squash & Chorizo Tart (adapted from Williams-Sonoma's One Pot of the Day Cookbook)

Ingredients

 - Pie Crust (quadruple points if you make it yourself... we picked up a pack of Pillsbury)

 - 1/2 lb acorn squash (1 at least 5 inches wide should be enough), peeled, seeded, and cut into 1/2 inch chunks

 - 2 tbsp olive oil

 - salt

 - 1/4 lb cured Spanish-style chorizo, diced (or 1/4 lb fresh ground chorizo from your deli counter)

 - 1 yellow onion, finely chopped

 - 1 clove garlic, minced

 - 1/2 cup shredded Monterey jack cheese

 - 1 egg yolk

Procedure

Position a rack in the lower third of the oven and preheat the oven to 400 degrees.  Put the squash on a baking sheet, drizzle with 1 tbsp olive oil, and toss to coat.  Spread the squash out in an even layer and season with salt and roast until almost tender, about 10 minutes.  Set the squash aside to cool.

In a frying pan over medium-high heat, warm the remaining 1 tbsp oil.  Add the chorizo and sautee until lightly browned, about 2 minutes.  If you are using raw, bulk chorizo be sure to cook it all the way through, or about 6-8 minutes.  Transfer the chorizo to a paper towel and pour off all but 1 and 1/2 tbsp of the fat and return the pan to medium high heat.  Add the onion and sautee until tender, about 5 minutes.  Add the garlic, season with salt, and cook for another minute.  Set the mixture aside to cool.

Remove the dough from the refrigerator and spread out onto a parchment lined baking sheet.  Spread the onion mixture evenly over the dough leaving a 1 1/2 inch border.  Evenly distribute the squash and chorizo and sprinkle with the cheese.  Fold the edge up and over the filling, forming loose pleats.  Lightly beat the egg yolk with 1 tsp of water and brush on the boarder.

Bake until the crust is browned and the cheese is melted, about 30 minutes.  Cut into wedges and enjoy!

Color Me Domestic - Brownie Crust Cookies

One of the greatest debates of all time is whether brownies are better from the middle or the edge of the pan.  I, personally, am an edger but I fully respect the tastes of my middle of the pan friends and family. 

Color Me Domestic - Thanksgiving Roundup

Even though Thanksgiving is late this year, somehow it has managed to sneak up on me!  This past weekend we celebrated Friendsgiving with turkey and all the fixins.  As much fun as it is to try new recipes, at Thanksgiving I find myself going back to the classics.

Last year I shared a lot of my favorite recipes and I wanted to share them with you again!

The Right Stuffing

Cranberry Salsa

Green Beans and Ravioli

Pumpkin Dip

Depending on how much you travel you'll want to make sure you pack appropriately.  You should consider the general casualness of your holiday, but it will also be handy to check the temperatures and pack the right coat!

Thanksgiving Style

A Coat A Day

And if you happen to be hosting for the first time... Congratulations!!! I'm sure you're busy getting everything together but here are a few extras that you'll be extra thankful for.  Or, be the best guest ever and snag one of these for your hostess!

#nomnomnom apron, oven mit and pot holder set, and dishtowel

White Lacquer Flatware Box

Coasters: Cheers, Arrows, Herringbone, Confetti, and/or Triangles

They're so easy you can totally wait until the last minute to get your supplies (chances are you have most of them already)!  Tomorrow I'll have the How To so you can make your own set of wineglass tags!

Give Thanks tablescape from CaitlinWilson.com

Color Me Domestic - Orange Glazed Pork

Spicy and sweet, this Orange Glazed Pork is perfect for a weeknight meal and left overs for lunch the next day!

Color Me Domestic - Red Lentil Soup

It is no secret how much I love soup.  Maybe it is the time it takes to have the flavors perfectly meld together in the pot or getting to slurp out of a big bowl with crusty pieces of bread on the side or if it is because I usually am all bundled up in sweats when I'm eating soup.  I'm not sure what exactly it is but I adore soups. 

Color Me Domestic - Essential Tool



About a month ago now I made our first soup of the season.  It was a lovely summery but spicy soup that was perfect for late August.

Color Me Domestic - Fall Cleaning

image via Pinterest

I've got big plans for the weekend.  Big cleaning plans.  Just like Spring cleaning fall cleaning is important.  It is time to shake out your sweaters, push the tank tops to the back of the drawers, and pack the flip flops away until next year.

Color Me Domestic - Smashing Peas

Inspiration comes in some strange places.  While I was paging through a recent Real Simple magazine I found a whole article on sandwiches.  I love sandwiches, but I don't make them very often.

Color Me Trendy - Gallery Goodness

Spend more than 3 minutes on Pinterest lately? Then you've probably seen a gallery wall or four.

I've been a fan of gallery walls for years. My high school bedroom had bright blue racing stripes with a gallery of post cards, small prints, and cards all in infinity/floating frames. I'd die for pictures of it. Alas, I wasn't blogging in high school so it never dawned on me to document it!

But now I'm all grown up with an apartment of my own (okay, our own) and the gallery wall has been re-incarnated. Again the collection is in the bedroom but this time it is more personal, more sophisticated and much more subtle.

A few of my favorite things

Gallery walls are a way to show off your favorite things in one place. Our gallery wall is our favorite quotes and sayings and pictures of us and our families.

The staggered shelves and having one piece on the dresser help to create focus in a large space but still fills the large wall without feeling busy. I'd say, unless all of your images are the same size, staggering and layering your pieces is the best way to make your gallery wall look cultivated but not too perfect. This way you can swap out pieces whenever you want!

My gallery images are all different sizes and so I created some symmetry with my books. I've stacked them to create a solid block that is about the same height as the drawer/shelf that holds my necklaces and our alarm clock.

Looking at the picture now I wish I would have stopped for a bouquet of flowers for that Waterford vase I keep on my dresser!

Color Me Domestic - Apricot and Chicken Soup

Summer soups are usually chilled and have watermelon and mint and refreshing flavors. This summer has been cooler than average so this Apricot and Chicken Soup balances summer flavors in a warm and cozy way.

Color Me Domestic - Summer Spaghetti with Tomatoes Confit

Summer pasta recipes are fresh, zesty, and perfect for this cooler-than-average Chicago weather we've been having. 

Color Me Domestic - Heirloom Pizza

Hot summer nights call for cool brews. And nothing goes with a cold one like pizza. And when it is nice out everyone wants something grilled!

Luckily the perfect option is to grill up a pizza using the season's freshest ingredients. Heirloom tomatoes and fresh basil are 3 of the 5 ingredients in this pie.

Last weekend we were looking for an easy but fresh dinner and after finding this recipe online I think it'll become a summer time favorite. It is super delicious and couldn't be much easier to make. We stopped by Trader Joe's for the pizza crust and also snagged some Name Tag Lager. The trick with the TJ's pizza dough is to let it come to total room temperature. Several hours sitting out does the trick!

Whip up this easy-as-pie pizza tonight!


Grilled Heirloom Tomato Pizza (from Cooking Light)
Ingredients

•  - 1 (13.8-ounce) can refrigerated pizza crust dough
•  - Cooking spray
•  - 1 garlic clove, halved 
•  - 1 large heirloom tomato, seeded and chopped (about 10 ounces)
•  - 1/2 cup (2 ounces) shredded part-skim mozzarella cheese 
•  - 3/4 cup (3 ounces) crumbled herbed goat cheese

Preparation

1. 1. Prepare grill to medium heat.
2. 2. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12 x 9-inch rectangle. Lightly coat dough with cooking spray.
3. 3. Place dough on grill rack coated with cooking spray; grill 1 minute or until lightly browned. Turn crust over. Rub with garlic; sprinkle with tomato and cheeses. Close grill lid; grill 3 minutes. Serve immediately.

Color Me Domestic - Chickpeas Please

Tis the season of backyard BBQs and, especially after 4th of July weekend, you've probably had 19 pounds of potato, pasta and fruit salad. Not that it is a bad thing, but your taste buds will thank you for a change-up.

This recipe is from Chef, Author, Blogger Michael Natkin of Herbivoracious. It is light, well rounded and healthy. Plus it is incredibly easy to make!

Ten-Minute Chickpea Salad with Feta and Basil (from Herbivoracious)
Ingredients
 - 2 15oz cans of chickpeas, rinsed and drained
 - half a red onion, finely diced
 - half an English cucumber, finely diced
 - 1 jar roasted red or yellow peppers, coarsely chopped
 - 8 oz feta, crumbled
 - 1 garlic clove, crushed and minced
 - 1 handful fresh basil leaves, torn
 - 3 tablespoons fresh lemon juice
 - 1/4 cup extra-virgin olive oil
 - kosher salt
 - freshly ground black pepper

Process
Combine chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice and olive oil in a salad bowl and toss well.

Taste it, add salt and pepper as needed.

Serve it. Or refrigerate it for a few hours.

Color Me Styled - CMS Turns One!!

Oh, they grow up so fast don't they?! 

Tomorrow will be Color Me Styled's first birthday. It has been such a fun year and I can't wait to keep this baby rollin.