Asparagus season…it’s here! Go get some while it’s fresh as can be. This simple 5-ingredient recipe dresses up asparagus in the very best way. A little heat, a little nutty, a little zing. Throw it on the grill, and you’ve got an excellent side dish in mere minutes. It’s also great leftover, chopped up and thrown in a salad. If you can’t find chili-infused oil, you can easily make your own (try this chili oil recipe). But in a pinch, this is just as delicious with straight up extra-virgin olive oil and a pinch of crushed red pepper flakes.
Grilled Asparagus with Chili Oil, Lemon Zest & Parmigiano
1 bunch of asparagus
2 tablespoons chili-infused oil
Kosher salt
Grated Parmigiano
Grated lemon zest
Chop off the woody ends of the asparagus, 1-2 inches off the bottom. Toss asparagus with the oils, salt and pepper. Grill over high heat (use a grill or grill pan on the stove) for about 5-7 minutes, until just charred and still firm. Use a microplane to finely grate the Parm and zest over the asparagus.
When I have zero time to think about getting dressed, which has been more frequent as of late, I reach for one of these five essential pieces in my wardrobe. There’s nothing better than the perfect denim jacket for layering over blouses and dresses, a goes-with-everything silk blouse in creamy vanilla, skinny black pants, and leopard heels. Seriously, these heels–they are an absolute workhorse in my closet. I wear them at least twice a week to work! And I can’t forget my trusty Madewell leather tote, since it comes everywhere with me. What are the handful of basics you remix constantly?
Istanbul is unlike any other city: It’s a modern metropolis that sprawls across two continents–Europe and Asia–and a melting pot of more than 2,500 years of history, culture, and famous landmarks. Beyond the history and architecture, the food and shopping are some of the best in the world. There are few cities I’d rank top on the list to return to, but we already have Istanbul on ours. We only had a few days there, but I’d suggest at least a week. I highly, highly recommend you add this one-of-a-kind city to your own getaway list pronto. Here are my tips to make the most of your visit!
WHAT TO DO: Experience the sacred places of the Blue Mosque and Hagia Sophia, get lost bargain hunting in the Grand Bazaar, see the opulent jewels at Topkapi Palace and the stunning mosaics in its famed harem, step into as many mosques as you can but especially Süleymaniye Mosque, go underground into the Basilica Cistern, walk the Istiklal Caddesi at night, visit a proper Turkish hammam
DON’T LEAVE WITHOUT: A cruise up the Bosphorus is an absolute must for sweeping views of the city’s architecture on both the European and Asian shores. And don’t forget a visit to Kılıç Ali Paşa Hamam.
WHERE TO EAT: 360 Istanbul or Mikla, for dinner with panoramic city views. Lucca in Bebek for brunch and people watching.
STREET FOOD TO TRY:Doner kebab, simit (salty-sweet Turkish bagels), eggplant mezes
NEIGHBORHOODS TO EXPLORE: Bebek and Nisantasi are young, vibrant and filled with boutiques and restaurants
WHERE TO SHOP: Dhoku/EthniCon for Turkish rugs, Kilim Arts for kilim slippers, Sivasli Yazmaci for gorgeous textiles, Egin Textiles for Turkish towels (all in the Grand Bazaar), and the Spice Bazaar for spices, teas, and Turkish delights
HOW TO GET AROUND: The trams and rail system get you to all the main sights and neighborhoods and are cost efficient. Taxi to/from the airport.
GOOD TO KNOW: Ladies will need to cover their shoulders, heads, and legs when entering mosques. Wear a long dress or skirt and bring a large scarf, or use the robes provided.
WHAT TO PACK: Lightweight dresses, pants, and tops for the summer heat; layers for spring or fall. Comfortable sandals for lots of walking.
WHAT TO BRING HOME: A Turkish kilim rug! Colorful textiles to make into pillows! Turkish towels! Spices, teas, and Turkish delights from the Spice Bazaar! Kilim slippers! We brought home all of these.
Boyfriend jeans have been popular for some time now, but I’ve only recently become a convert. Being short and petite, I’d crossed them off on my list of styles that I just can’t wear after trying on a few pairs that were far too slouchy for my frame. But after finding this “relaxed skinny” version–an easygoing cut with light distressing that’s slightly more structured–I found my perfect boyfriend jean. They’re insanely comfortable and just the thing I want to wear all weekend–dressed down for errand running or dressed up with a little lace and some heels.
After I shared this quick snap on Instagram and Facebook of the salad I took to dinner with friends last weekend, I got several requests for the recipe. Then my friend was raving about the salad the next day at a baby shower we attended for another friend, so I knew I had to spill the details! This salad is a favorite, but I can’t take any credit for the delicious combination of crisp veggies, cumin-dijon vinaigrette, and candied pecans. My husband’s cousin made this salad–in a really big batch–for the Texas-meets-Missouri barbecue rehearsal dinner my parents hosted for us in their backyard nearly seven years ago. And I’ve been obsessed with it ever since! It goes perfectly with summer grill outs–or early spring ones like we had last weekend. From hamburgers to brats to grilled chicken to ribs, this salad is the perfect side to your grilled meat of choice. See below for the salad mixins, the dressing recipe, and the easy how-to for homemade sweet and spicy pecans!
Chopped Salad
Serves 4
1/2 a head of romaine or red leaf lettuce, leaves cut crosswise into thin strips
1/4 red onion, thinly sliced and soaked in water (to remove some of their bite)
1/2 a red bell pepper, chopped
1/2 cucumber, peeled, seeded and chopped
A large handful of yellow grape tomatoes, halved
1 avocado, diced
Black pepper and salt
Add lettuce to a large serving bowl. Top the lettuce with all the ingredients, except the avocado, and toss with the dressing right before serving. Top with the avocado and season with a pinch of ground black pepper and salt. Sprinkle with the pecans.
Cumin Dressing
1/4 cup of olive oil
1/2 cup apple cider vinegar
1 tablespoon of cumin
1 tablespoon of Dijon mustard
A squeeze of lemon juice
Black pepper and salt
Whisk the vinegar, cumin, Dijon, and lemon juice in a small bowl. Slowly whisk in the olive oil. Season with salt and pepper.
Sweet & Spicy Pecans
2 cups of pecan halves
1 tablespoon butter
3 tablespoons brown sugar
1.5 tablespoons maple syrup
3/4 teaspoon cayenne pepper
1.5 teaspoons salt
1/2 teaspoon cinnamon
Preheat oven to 350. Line a baking sheet with aluminum foil and spray with nonstick olive oil spray. Spread the pecans on the baking sheet and toast 8 minutes, stirring halfway through. While the pecans toast, microwave the butter in a large bowl until melted. Stir in the brown sugar, maple syrup, cayenne, salt and cinnamon. Once the pecans are toasted, remove from the oven and pour into the sweet and spicy mixture. Stir until the nuts are fully coated, then pour them back on the foil-lined baking sheet and spread out. Bake for another 6-8 minutes. Remove from the oven and let the candied nuts cool and harden on the baking sheet. Once cool, transfer the candied pecans to an airtight container and store at room temp for up to a week.
This is one of those throw-on-and-out-the-door looks, perfect for business-casual work or weekend brunch. An easy combination that I tossed on yesterday for work but will likely find myself coming back to again and again for its effortless vibe. You likely may already have versions of these four pieces in your own closet, but if not, the striped linen shirt and white blazer have been two of my new favorite spring wardrobe additions. Both are highly versatile for dressing up or down from spring through summer’s end.
I cooked last night for the first time in weeks, and it felt so good to be back in the kitchen. Now I didn’t make anything complicated; instead I dug up my mom’s quiche recipe–a favorite spring/summer easy dinner from childhood. It had been a long time since I’ve had this quiche, and I forgot just how good it is. I dare say it’s the perfect quiche recipe–light yet creamy, with just the right ingredients. You can easily swap in asparagus or spinach in place of the mushrooms, or leave out the ham, but this is my very favorite combination. We always seemed to eat this for dinner, but it’s obviously a great brunch recipe, too.
Mushroom, Ham & Swiss Quiche
Pastry for a single-crust pie (find in the refrigerated section of your store)
1/2 medium-sized onion, diced
1 tablespoon of butter
4 eggs
2 teaspoons of flour
3/4 cup of half and half
1 cup imported Swiss cheese (look for Emmentaler Swiss, it’s the very best flavor), shredded
1/2 teaspoon salt
Dash of ground black pepper
A handful of fresh basil leaves, very thinly sliced
A handful of baby bella mushrooms (5-6), chopped
1/2 cup ham steak, diced
Preheat over to 400 degrees. Remove pie crust dough from the refrigerator and let sit 10 minutes, then lay into a 9-inch pie pan. Peel and chop the onion and mushrooms. Heat the butter in a saute pan. Add the onion and stir until golden. Remove from the pan. Add the mushrooms and ham and stir for a minute or two. Remove from heat. In a large bowl, beat the eggs, then add the flour and cream. Fold in the cheese, salt and pepper. Stir in the onions, mushrooms, and ham. Pour mixture into the pastry-lined pan. Sprinkle the basil on top. Bake at 400 degrees for 15 minutes. Remove quiche and cover the edges of the crust with foil. Lower the heat to 350 degrees and cook another 20 minutes, until quiche is set in the center. Serve with fruit salad.
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