turmeric latte recipe

Note: This post was previously published here as a part of my freelance work.

This recipe was born out of my deep love for chai lattes. While I enjoyed them greatly, I cringed a bit each time I saw one made for me. Out of a box, a pre-made concoction poured; each packed with sugars and preservatives that no one should be consuming. So I decided to try my hand at a natural version. At about the same time, I’d been looking to incorporate more turmeric into my diet. Turmeric has a scrolling list of benefits, but my primary reason was to help with inflammation in the joints. And so, this amazing, amazing drink was born. You can make it warm and drink it right away, or store it in the fridge for an iced version. When I do iced, I like to throw a tablespoon of chia seeds in there while it cools. So many health benefits in one simple drink!

Ingredients

1 Tbs Turmeric Powder

1 Cinnamon Stick

5 Cloves

2 Cups Milk (Your Choice - Almond, Soy, Dairy, Hemp, etc)

1 Tbs Coconut Oil

Directions

1. Simmer turmeric, cinnamon, cloves, and milk on the stovetop for 15 minutes. Add more milk if it reduces down too far.

2. During the final minute, add in the coconut oil and stir. 

3. Remove the cinnamon stick, and transfer mixture to a blender. I use my Nutribullet, but any blender will do. Buzz mixture for a quick minute to build foam.

grilled shrimp & apricot risotto

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

Risotto is the king of rice dishes.  Fried rice, paella, curry—they got nothing a proper risotto. The difference is in the rice grains. Proper risotto is made with arborio rice, a super-starchy, creamy variety cultivated in Italy.  

But it’s more than the grains themselves that distinguish risotto from other rice dishes. The unique method of cooking the arborio is truly what makes risotto special. Hot vegetable or chicken stock is added to the cooking arborio grains one ladle at a time.  When the rice absorbs all the liquid, another ladle is added. This process, along with constant stirring, extracts all the starch from the grains, giving risotto its characteristic creaminess.

For this version of risotto, we cooked in this week’s apricots form Beechwood Orchards.  We anchored the savory element of this dish with John Glick’s sweet onions and finished it with mint and basil to really drive home the summery flavors.  And because it’s grill season, we figured, hey, why not throw some shrimp on the barbie too. 

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

10 large shrimp

1 cup arborio rice

3 cups vegetable stock (approx.)

1 large sweet onion

1 lb apricots

1/4 cup cream cheese (as per Naomi’s Italian grandma’s secret recipe)

3 sprigs of mint

3 sprigs of basil

1 cup chopped parsley

2 lemons, juiced and zested

1 Tbl smoked paprika

1/2 cup olive oil

Salt to taste

Directions:

Begin by shelling and deveining the shrimp.  Transfer them to a medium mixing bowl and pour in the half a cup of olive oil. Toss in lemon zest, parsley, paprika and a dash of salt. Mix thoroughly, ensuring the ingredients are evenly distributed over the shrimp.  Refrigerate for at least an hour to give the marinade time sink in.

Bring the three cups of vegetable stock (or water) to a simmer in a small pot.

Dice the onions and sweat in olive oil in a large stock pot over medium heat until they become translucent.  Add the rice and toast in the pan until it begins to pop and crackle.  That sound is the shells of the rice grains splitting, which will allow it to cook more quickly and evenly.

Add the simmering vegetable stock one ladle at a time, allowing the rice to absorb the liquid incrementally.  Stir the rice almost constantly to agitate more and more starch from the grains

While the rice is cooking, slice and pit the apricots, cutting them into eighths.

After about 15 minutes the rice should be close to finished.  Check its doneness by chewing a small bite.  If the grains of rice stick in your molars, the risotto needs more time.  

When the rice is close to finished, add the apricots; they don't need much time to cook.

Turn off the heat, and stir in the cream cheese, mint and basil.  The risotto should be very creamy and loose enough so the grains don’t try to clump together.

Meanwhile, throw the shrimp on the barbie and grill away. 

hoe cakes with savory sour cherry chutney

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

Cherry season, in this area, is fleeting and fickle. Cherries are a delicate fruit, prone to weather damage,  and during their short peak period of ripeness (only a little more than two weeks!) they’re prized pickings for birds and other pests.  Any local cherries that make it to your fridge are a thing to be treasured. 

So now that all of us CSA members have them, let’s revel in cherry season. Let's wring every drop of local cherry possibility from these few short weeks. Of course, you can bake a cherry pie or make cherry ice cream. You can freeze them, can them, or dry them. Or you can do like we did and make a sour cherry chutney.

We began by slowly caramelizing Emanuel Stoltzfus's dashing candy onions, then added the cherries. To ballast their tartness we added a few spoonfuls of wildflower honey. We bolstered the savoriness with the copious addition of black pepper and fresh thyme.The result is a fruity spread that’s sweet and sour, and a perfect compliment to cheese.

To make a dish of it, we spread it atop old fashion hoe cakes. These quaint little corn meal pancakes are said to have originated in the rural South. Farmers, the story goes, would heat the flat metal ends of their hoes in a fire and grease them up as impromptu griddles.  They drizzled batter right on their searing farm tools to cook a quick lunch in the field.  We finished the hoe cakes with some creamy Camembert, but goat cheese or blue cheese would work just as well.

Savory Sour Cherry Chutney

Prep time: 30 minutes

Cook time: 20 minutes

Ingredients:

2 cups of sour cherries

½ medium onion, chopped (about ¾ cup)

¼ cup honey

3 Tbl of thyme leaves

Fresh cracked black pepper to taste

Directions:

Begin with the hardest part: pitting the cherries.

Next, in a medium sauté pan, sweat the chopped onions in olive oil over medium heat until they begin to brown.

Add the pitted cherries and bring to a simmer. Then add the honey. Feel free to use more honey if necessary to balance out the sourness of the cherries.

Pick the thyme leaves from the stems and add them to the chutney. Crack a generous amount of black pepper into the sauce until it begins to taste rich and spicy.

Continue to simmer the chutney until it has reduced to a jam-like consistency.

Hoe Cakes

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

1 cup course ground corn meal

½ cup flour

1 tsp baking powder

½ tsp salt

1 cup water

Directions:

In a large mixing bowl, combine cornmeal, flour, salt and baking powder. Slowly whisk in the water (you can use milk instead if you prefer) until it resembles thick pancake batter. Depending on the brand of flour and cornmeal you might have to add some extra liquid to get the right consistency.

Let the batter rest for a few minutes to activate the baking powder and hydrate the cornmeal. Meanwhile, place a 10” skillet (or large-sized hoe) on medium heat and lubricate it with a small pad of butter.

Ladle the batter into the hot skillet and spread around evenly with the bottom of the ladle. After bubbles begin to form around the hoe cake, flip it and cook the opposite side until brown. Repeat until all batter is used, this recipe should yield three large cakes.

Next, using a jar lid, cut perfectly round, finger-food-sized pieces from the larger pancakes. Spread the chutney around the cakes and melt your cheese of choice on top using an oven set 400 F for approx. 5 minutes.

sweet and savory breakfast mini-tartines

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

This week’s CSA provides the makings—gloriously fresh and local as always—for a truly awesome breakfast. With this recipe we departed from the conventional in an attempt to class-up the most important meal of the day, and made breakfast tartines. These dainty little morsels are a supremely elegant way to enjoy your Philly Muffins.

For the first tartine, we riffed on the classic lox breakfast, using smoked salmon, cream cheese and capers.  We pureed beets into the cream cheese to create a spread with vibrant visual appeal and sweet earthy flavor.  We added orange juice (squeezed from oranges we picked up at the farm stand) to drastically enhance that beety flavor we all love.  The addition of citrus also helps to brighten the salty profile of the lox.

Next we used our CSA onions to make a caramelized onion marmalade, and paired it with Greensgrow-sourced Cameo apples and Milkhouse Creamery’s Witchcraft cheese.  This marmalade packs a potent punch of flavor, and would be great company with your CSA bacon.  We garnished with orange-zest and rosemary to really tart up these tartines.  

Beet Cream Cheese

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

3 baby beets

8 ounces cream cheese

1 1/2 oranges, juiced

Salt to taste 

Directions:

Preheat oven to 400 F.  Toss beets in olive oil and salt and roast for 30 minutes or until tender.  Allow them to cool, then peel off the skins using a paring knife.

Squeeze the oranges into a blender (we use a Magic Bullet) and puree the beets.  Add a splash of water if the beets are reluctant to puree.

After the puree is smooth, add the cream cheese spoonful by spoonful to slowly incorporate it into the puree.

Transfer from the blender and season with salt to taste.

Onion Marmalade

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

3 medium onions

1 orange, zested and juiced

1/4 cup honey

1 Tbl white wine vinegar

3 cubes candied ginger 

2 cloves black garlic

Directions:

Slice onions and sauté in olive oil over medium-high heat.  Cook hard, stirring frequently until they begin they brown and caramelize.  Add splashes of water occasionally to deglaze and loosen the fond (the brown stuff that collects on the bottom of the pan).  Scrape the fond using a wooden spoon and stir back into the onions.

After 15 or 20 minutes the onions should be fully caramelized.  Add the orange juice, vinegar, black garlic, ginger and honey and cook for another few minutes until it the liquid becomes syrupy.

Transfer to a food processor and buzz with the orange zest until it has a jam-like consistency. 

vegan savory squash bread

Note: This post was previously published here as a part of my freelance work.

This week’s recipe is the lesser-known cousin of pumpkin bread: squash bread. Using the basic principles listed below, you can prepare it sweet or savory, but with the holidays, I thought we’d try the latter. Throw in some cranberries, onions, rosemary, and quinoa, and it becomes a great addition for holiday feasts. So that everyone in your circle and have a chance at enjoying it, I thought I'd make it vegan. If you’d rather skip the vegan route, you can forgo the flax and almond milk mixture, and swap in two eggs. Your host, whether vegan or not, will be thrilled when you show up on their door step with this seasonal number.

Ingredients:

¼ cup tricolor quinoa

¼ cup filtered water

2 Tbsp ground flax seeds

¼ cup plain, unsweetened almond milk

¼ cup plus 1 Tbsp extra virgin olive oil, divided

1 medium onion, diced

2 sprigs rosemary

1 tsp sea salt, divided

1½ cups whole-wheat flour

1 Tbsp baking powder

¼ tsp baking soda

1 cup mashed butternut squash

¾ cup water

2 tsp unpasteurized apple cider vinegar

1/2 cup raw cranberries

Directions:

1. Place the quinoa a small pot with water, and bring to a boil over high heat. Reduce heat to low, cover pot, and simmer for 15 minutes or until all water is evaporated. Remove from heat and let cool.

2. Preheat oven to 350 F. Line a 9” pie dish with baking sheet or grease with coconut oil.

3. Whisk flax and soy milk in a medium bowl and set aside.

4. Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion and sauté for 5 minutes or until golden brown. Add one sprig of rosemary, picking leaves off the stem, and removing the stem. Reduce heat and continue cooking for another 5 minutes. Remove from heat and set aside.

5. Mix flour, baking powder and baking soda into a medium bowl. 

6. Add squahs, water, vinegar, and salt to the flax-soy milk mixture and whisk until smooth. Add remaining ¼ cup olive oil, whisk again and add flour mixture. Use a rubber spatula to stir mixture gently until almost combined, then fold in 1/4 cup cooked quinoa, onions, and cranberries.

7. Pour batter into pie dish, decorate with a sprig of rosemary and a sprinkle with remaining quinoa. 

8. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. 

9, Remove from oven and let cool or eat warm.  

november free people work

I've been a busy, busy bee, and well, it's been pretty silent on this here blog. In case you're not a Free People BLDG 25 regular, here is a little recap of my content in November. It's been a great month of inspiration, and playing around with photography. 

Hope you enjoy!

DIY Woven Pillow

A pillowcase woven with yarn and roving to add some living room flavor.

The Spirit Your Mini Bar Is Missing

Mouthwatering holiday cocktails with Art In The Age spirits.

Go Deskside With Our Graphic Design Team

A look into the creative work lives of Free People's graphic designers.

3 Lessons In Forgiveness

A personal story of forgiveness and what I learned from the experience.

acorn squash and brown rice with pomegranate, pistachio, and kale

Note: This post was previously published here as a part of my freelance work.

In fall we welcome comfort. Cooked soothing foods fill our stomachs with happiness and warmth on a crisp day. Acorn squash and spices like cinnamon evoke memories of a time when things were simpler, when all our cares drifted on a breeze with autumn’s falling leaves. This, is a dish to take you there.

Warm acorn squash mixed with fresh local yogurt provides a creamy earthy balance to this dish’s modern additions: pistachio, pomegranate, and kale. Seasoned with cinnamon and ginger, the spice-derived flavor allows it to be a healthy kickstart for your new season. No butter, no cheese, no large amounts of fat needed. Now how is that for comfort food?

Ingredients:

1 acorn squash

1 cup long grain brown rice

2.5-3 cups water

1 small white onion, chopped small

2 cups chopped kale

1 bouillon cube

1 cinnamon stick

1/2 inch peeled ginger

1/2 cup yogurt

1 lg. garlic clove, chopped into large pieces

1 pomegranate

1/2 cup shelled pistachios

1 tbs rice vinegar

olive oil for sautéing

salt & pepper to taste

Directions:

1. Cut your squash in half, gut out the seeds, and set to roast. You can either roast it at 350F for approx. one hour, or if you’d rather set it and forget it, bake the squash at 200F for 3-4 hours. Remove and let cool.

2. In a small stock pot, sauté onions in olive oil. Once slightly see-through, add rice, and stir it around for a minute. Add 2 cups water, kale, bouillon cube, cinnamon stick, ginger, and garlic. Stir thoroughly, cover, and let cook.

3. In the meantime, gut out your squash and mix together with yogurt. I used Pequa Valley, a delicious local yogurt sold at Greensgrow. Cut open your pomegranate and remove seeds from the white flesh innards of the fruit. Set seeds aside.

4. As the rice cooks down, continue adding water until the grains become fully cooked. Once it is finished, let sit for 5-10 minutes.

5. Stir in squash, pomegranate seeds, pistachio, and vinegar, along with salt and pepper to taste. Let cool a bit more before serving to deliver fullest flavor.

picante watermelon salsa

Note: This post was previously published here as a part of my freelance work.

This recipe has one foot in the Mediterranean and another in South America. It’s core is zesty with a spicy cilantro kick, but nuances are added with Greek feta and taming olive oil. The sweet flavor of watermelon shines against the tongue-tingling salty spicy flavor, and the chopped peppers and onion add a little crunch to keep the textural game balanced. Paired with blue corn chips, the dish makes a great party pleaser. 

Ingredients:

1/2 a small watermelon (or approx. 5 cups chopped)

1/2 cup feta 

1/4 medium red onion, chopped

5 shishito peppers, cut in half & sliced into small pieces

2 garlic cloves, minced

1 cup chopped cilantro

2 tbs apple cider vinegar

juice from 1 lemon

2 tbs olive oil

1 tsp chili powder

1 tsp red pepper flake

salt & pepper to taste

Directions

1. Combine all ingredients in a large bowl and mix. 

2. Let chill in the refrigerator for at least 30 min.

3. Serve with blue corn chips.

pickled cabbage spring rolls

Note: This post was previously published here as a part of my freelance work.

I love spring rolls. They’re fun to make, they’re healthy, and they’re delicious. Half the fun is that you can fill them with whatever your heart desires. This particular combination was born when we received a giant head of cabbage in our CSA. It’s not something we eat a lot, so we took to chopping it down and throwing it in jars. A week later, our fridge was full of delicious pickled cabbage, and thus, this yummy hors d’oeuvre. I encourage you to get creative with your spring rolls down the line, but if you’re looking for a solid, fool-proof delicious recipe, here is the perfect one to get you started.

Ingredients:

Fixings:

1 cup brown rice

1 cup chopped parsley

1/2 cup rice vinegar

1/4 cup sesame oil

2 tbs miso paste

1 package spring roll wrappers

1/2 block tofu

1 red pepper

1/2 avocado

Pickled cabbage:

2 cups water

1 1/2 cups apple cider vinegar

1 cup sugar

1/2 cup salt

1 mason jar chopped cabbage

Directions:

1. At least a week before you want to make the spring rolls, throw chopped cabbage into a mason jar with the rest of the makings, and stick it in the fridge to begin the pickling process.

2. When you’re ready to make the spring rolls, cook off the one cup of brown rice.

3. Once the rice is cooked, stir in parsley, vinegar, sesame oil, and miso. Then let it sit and cool for at least 30 minutes.

4. While rice is cooling, thinly slice tofu and fry the pieces in some sesame oil over a hot flame. Remove and set on a piece of paper towel to absorb the extra grease. 

5. Thinly slice red pepper and avocado, set aside.

6. Now you’re ready to start making the rolls. Fill a bowl or tray with luke warm water. Immerse a rice paper wrapper for about five seconds, so that the entire thing gets wet. Lay the wrapper out on a flat surface, fill with makings (rice, tofu, pepper, avocado, and pickled cabbage), placing ingredients like an oblong mound in the center. To roll it up, first roll the top edge down, then fold in the sides, and roll it towards you, the rest of the way closed. Keep it tight as you do so.

7. Continue until ingredients run out.