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ROASTED VEGETABLE FLATBREAD

ROASTED VEGETABLE FLATBREAD - LAUREN KELP

Hip, hip, HOORAY! It’s another vegetable flatbread recipe! We are on a little bit of a flatbread kick, but can you blame us? They are easy, delicious, and super fun to make. Last week we were talking roasted shallots & pomegranates, today it’s all about the vegetables. The more the merrier I say! Scroll down & see what’s for dinner tonight – xoxo, LK


 

Hello beautiful people! Constance here. I hope you all had the most magical fall weekend! I must confess, I got so excited about all things fall/winter/holidays that I accidentally started listening to Christmas music this weekend. Am I ashamed? Nope.

Living in the desert has made me realize that I have to change things up a bit to make the most of the holidays. That means start early and go all out! Really getting ahead of myself in several ways here. I may be blaring my Ella Fitzgerald holiday station all the live long day, but I’m definitely still celebrating fall. Since we don’t really have much changing of the leaves here in the desert, I’m getting my color fix from all of the beautiful fall veggies from our neighborhood farmers market. Example? Our newest little flatbread creation!

ROASTED VEGETABLE FLATBREAD - LAUREN KELPROASTED VEGETABLE FLATBREAD - LAUREN KELP

INGREDIENTS FOR DOUGH:

-2 c. whole wheat flour

-1 pkg. or 1 tbsp. active dry yeast

-3/4 tsp. salt

-1 c. warm water

-1 tbsp. olive oil

-1 tsp. honey

INGREDIENTS FOR FLATBREAD:

-1 small purple onion, thinly sliced

-1 large watermelon radish, thinly sliced

-2 medium sized heirloom carrots

-1 small handful fresh sage leaves

-pesto

-1/2 cup crumbled goat cheese

-fresh cracked pepper

ROASTED VEGETABLE FLATBREAD - LAUREN KELP

INSTRUCTIONS:

-Pour flour into a large mixing bowl.

-Add yeast and salt. Mix well.

-Add water, oil and honey; mix well.

-Cover with a moist cloth and place in a warm spot for 10 minutes to rise.

-Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.

-Lightly coat the dough with a thin layer of pesto.

-Top the flatbread with the crumbled goat cheese and vegetables.

-Bake at 425 degrees for 15 to 20 minutes or until crust is golden brown.

-Remove flatbread from oven, top with fresh cracked pepper and enjoy.

ROASTED VEGETABLE FLATBREAD - LAUREN KELP


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PEACH BASIL GIN & TONIC

gtblog0004HAPPY FRIDAY! Woohoo! How should you celebrate the end to this hectic week? This delicious peach basil gin & tonic of course! I will never tire of a well made gin & tonic. There is something so crisp and delicious about it and this little twist takes this classic to an entirely new level. I mean PEACH and BASIL! Get out!! It’s like the best flavors of summer decided to get together and have a pool party…but the pool is gin…and it’s amazing.

Y’all, this is about to change your summer beverage game for the better. Don’t believe me? Try it and tell me I am wrong! If you don’t like it, pass it our way and we will happily help a sister out 😉

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INGREDIENTS:

- 1 fresh white peach (cut into quarters)
– Fresh basil
– 2 oz Gin (we used St. George Dry Rye and it works beautifully)
– 3 oz Tonic or seltzer

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INSTRUCTIONS:

1. Place a quartered ripe peach and a few large basil leaves in your shaker.

2. Add a splash of your favorite gin and muddle together.

3. Add 2oz of gin to the shaker and top with crushed ice. Cap and shake vigorously for 15 seconds to chill.

4. Fine strain (or cheese cloth) into a coupe glass and top with 3oz of tonic (or seltzer for a lower calorie treat).

5. Float a basil leaf to garnish and enjoy.

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SUMMER SALAD | GRAPEFRUIT & FENNEL

SUMMER GRAPEFRUIT & FENNEL SALAD

Ooh, the summer salad. To me, summer is when a salad is in prime form. Ripe strawberries, fresh mint, oranges and grapefruit straight from the farmer’s market – yes, please! It’s not that I don’t like salads every other time of the year (except winter, I don’t really like them then), I just mean that when the sun is out and with an abundance of delicious fruit to choose from, salads are in prime form.

Today we are whipping up this perfectly delicious grapefruit & fennel salad. I know that we say- “it’s so easy!”-with most of the recipes that we feature, but it’s true! No one has time to spend hours in the kitchen, especially when the weather is so nice outside! These days, I am all about simple meals that are packed full of healthy ingredients. Doesn’t need to be fancy or complicated, just honest & good.

So with that, let me introduce you to your favorite new summer salad: the grapefruit & fennel!

SUMMER GRAPEFRUIT & FENNEL SALAD

INGREDIENTS FOR THIS SUMMER SALAD:

-2 oranges, peeled and split into wedges

-2 grapefruits, peeled and split into wedges

-1 head of fennel, thinly sliced

-8 radishes, thinly sliced

-1 large yellow pepper, thinly sliced

-8 oz. crumbled goat cheese

SUMMER GRAPEFRUIT & FENNEL SALAD

INSTRUCTIONS:

– Combine all ingredients in a large bowl.

– The juice from the citrus should dress the salad completely.

– Serve & enjoy!

SUMMER GRAPEFRUIT & FENNEL SALAD


Recipe adapted from The Paleo Fix

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RASPBERRY ROSÉ COCKTAIL

Raspberry Rose Cocktail

Happy Thursday, y’all! Who’s thirsty?! This yummy rosé cocktail is three of my favorite things: easy, delicious and pretty to boot! Perfect for brunching with the girls or serving at a bridal shower, this simple cocktail has just three ingredients and can be made individually or by the pitcher for large groups. Cheers!

Colorful Bridal Luncheon

INGREDIENTS

– 1 cup cranberry juice

– 1 bottle sparkling rosé wine or champagne

– 1 carton fresh raspberries

Colorful Lunch Cocktails

INSTRUCTIONS

1. Fill chilled champagne flutes or other tall, narrow glasses with sparkling rose wine.

2. Pour 2 tablespoons cranberry juice into each glass.

3. Garnish with fresh raspberries. Makes 8 servings.

4. ENJOY!


Photography: Kristen Kilpatrick | Styling & Design: Lindsey Brunk

Glassware: Crate & Barrel lindseybrunk