fp me x brooklyn grange

A couple weeks ago I had the pleasure of attending a party put on by our FP Me team at Brooklyn Grange. The place itself was beautiful - a rooftop urban farm situated in Brooklyn's Navy Yard. It was really inspiring to see a full working farm right in the city as this was. The Free People team did an amazing job making the venue come to life with decor touches. The long table embellished with hanging flowers, hand-dyed napkins, and bamboo service ware felt like a dream. Brightly colored and nutritious bites from Nourish Kitchen & Table topped it off for a perfect evening. That spicy beet humus was just...

hidden tuscany

My heart breaks thinking about this trip. It breaks over the fact that we had to leave - that we couldn't stay tucked away forever in that hilltop villa. What bliss. What beauty. We were all so happy there.

--

More photos and insights from the trip here & here.

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.