I came across this cute and innovative redesign for Sassafras Cupcake Baking Kits that designer Reese Panganiban shared on Behance. With a 50% reduction in size and the use of 100% recycled cardboard materials, I think she did an incredible job not only making the packaging super adorable but more sustainable. I hope we see more packaging design go in this direction in the future.
Rebecca Atwood is a fast growing star in the textile world. After getting her start as a designer for Anthropologie and other major retailers in the UK and US, Atwood branched off to create her own collection of home textiles that focus on the artistic process. She blends traditional textile techniques and hand painting to create products that are are both simple and luxurious. Learn more about her process on her One Tree Lane feature and shop her beautiful textiles and home accents at rebeccaatwood.com.
Sarah and Dinah the designers of Studio Lilesadi create fun, fresh and whimsical graphics for wallpaper, art prints, kids products and more. Visit their shop and see more of their work at www.lilesadi.com.
Not in the market for dressing up your walls? Get the look with these free downloads and dress up your desktop instead.
This calendar designed by JP King is for all of you graphic design and paper enthusiasts out there. Using Risograph, overprinting, halftones, and fluorescent inks—these thoughtfully crafted calendars will brighten up any space. Want to get these beauties in time for the new year? You can purchase them on Paper Pusher's site here.
Source: The Jealous Curator
This home tour from Domaine is great inspiration for those of you who like a calm and soothing environment. With it's use of natural woods, neutral grays, and accents of blue, it's definitely a home you, your family and guests can get cozy in.
I love food and I love to cook, but I too have those frustrating, head-scratching—what should I make for dinner—days that I'm sure everyone can relate to. My surefire remedy is to make something fast, simple and easy to clean-up. I also try to use the highest quality ingredients I can find to ensure maximum impact with minimal effort.
Fresh and flaky wild-caught salmon is perfect for such a day. Not only is it full of flavor, this wonder fish also has the added benefit of being a super food. Add a spicy sriracha and lime sauce and you'll have a no-fuss dinner that is delicious, nutritious and ready to enjoy in no-time. Pair this dish with steamed rice and a simple sauté of your favorite vegetables, and your family will never guess your struggle over dinner that day.
Note: This recipe received my 5 and 7 year old nephew and niece's seal of approval. After helping me in the kitchen and taking on the ultra important job of taste tester, they tried a bite and enthusiastically responded, "this is delicious!"
- Juice and zest of 1/2 lime
- 1 tablespoon soy sauce
- 1 tablespoon agave
- 2 teaspoon honey
- 1 1/2 teaspoons tsp sriracha sauce
- 1/2 teaspoon coarse sea salt
- 1 1/4 pounds salmon fillet, skin removed
- optional: green onion for garnish
- Line a baking dish with parchment paper and heat oven to 425°.
- In a bowl, whisk together juice, zest, agave, honey, sriracha, salt and soy sauce. Place salmon in the baking dish, pour the lime and soy sauce mixture over top. Roast salmon until cooked through and flaky, 15 minutes.
- Garnish with thinly sliced green onion.
This light and refreshing bruschetta dish is inspired by my friend Lisa. Beautiful, sweet, and an amazing cook, Lisa likes to use fresh and local ingredients to create her mouthwatering and healthy meals at home. She created this dish after watching one of our favorite movies Julie & Julia. Simple and full of flavor, this bruschetta is so juicy and delicious one bite will make you feel like you’re dining al fresco on the cobblestone streets of Italy.
Excited to recreate this dish at home, I stopped by the local farmer's market to pick up the key ingredient—fresh heirloom tomatoes. After selecting a colorful array, I perused the remaining aisles until I came across one of my absolute favorites…creamy and decadent burrata cheese. Ripe heirloom tomatoes plus buttery burrata equals out-of-this-world yummy! As if things could get any better...add sweet and salty prosciutto wrapped melon, pour a glass a crisp pinot grigio, and you have a fast, light and flavorful meal special enough for company and easy enough for a quick everyday meal.
Note: I tested different variations of this bruschetta. One way was to place warmed prosciutto slices on the toast then top it with the marinated tomato mixture, omitting the burrata cheese. This variation was also super tasty and one my husband really enjoyed.
- A loaf of fresh baked french bread sliced into four 1/4 inch thick slices
- 1 clove of garlic cut in half
- 2 heirloom tomatoes
- olive oil
- sea salt
- fresh cracked pepper
- fresh basil
- optional: agave
- buratta cheese (sliced into 4 thin slices)
- 4 strips of thinly sliced prosciutto
- 4 slices of a ripe melon (heirloom recommended)
- Dice the tomatoes and place in a medium sized bowl. Rinse off a handful of basil leaves (discarding the stems) and give a rough chop or tear by hand. Place the basil in the bowl with tomatoes. Drizzle with about 1 tablespoon of good olive oil and season with salt and pepper to taste. Let it sit for 30 minutes. Taste the tomato mixture, if extra sweetness is desired add agave (about 1 teaspoon).
- Add 2 tablespoons of olive oil to a fry pan and place over medium heat. Once hot, toast the bread on each side until golden brown. Set aside and rub the sliced garlic halve over the bread to infuse with garlic flavor. Top each piece of toast with burrata cheese. Season liberally with salt and pepper then top with the tomato mixture.
Prosciutto Wrapped Melon
- Choose a ripe melon (any variety will do). I opted for an heirloom cantaloupe. It was super sweet and juicy. I like to smell the fruit to check for ripeness—the stronger the aroma of the fruit the sweeter. Slice into 1 to 1 1/2 inch slices.
- Wrap with prosciutto, cold or slightly toasted. To toast, simply heat up a pan with a light drizzle of olive oil and place the prosciutto slices in the pan. Let it come to a slight sizzle and turn over (1-2 seconds). Avoid overcooking to prevent the prosciutto from becoming tough.
- The heated prosciutto can be used to wrap around the sliced melon or placed directly on top of the bruschetta.
Today's recipe is coming to you from Bend, Oregon. Eugene and I have been visiting our friends here for the past week and it has been such a wonderful ride. From walking around town, hiking along the Deschutes River, and the topper—standing underneath a breathtaking roaring waterfall...Bend's beauty and conservation of nature has been astounding and beyond anything we could've imagined. Not only is this town a nature-lover's paradise, it's also insanely awesome for food lovers too! With organic produce stands and gourmet butcher shops...the array of specialty stores and independently owned restaurants is like none other I've ever experienced before.
This recipe for huevos rancheros is inspired by the deliciously fresh and locally farmed eggs here in Bend. And because our party of four has been thoroughly enjoying eating outside in the fresh Oregon air, I thought baking up a batch rather than frying each individual egg separately would be best. This dish is great for breakfast, brunch, lunch or dinner—just serve it with a side of beans and you have a fast, festive, and easy meal that's full of flavor, healthy, and perfect for entertaining.
- 2 (28-ounce) cans diced tomatoes
- 1 tablespoon packed brown sugar
- 1 tablespoon lime juice
- 1 onion, chopped
- 1/2 cup chopped canned green chiles
- 1/4 cup extra-virgin olive oil
- 3 tablespoons chili powder
- 4 garlic cloves, sliced thin
- Salt and pepper
- 4 ounces pepper jack cheese, shredded (1 cup)
- 8 large eggs
- 1 avocado, halved, pitted, and sliced
- 3 scallions, sliced thin
- 1/3 cup minced fresh cilantro
- 8 (6-inch) corn tortillas, warmed
- Optional: 1 small tomato diced for garnish
1. Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Drain tomatoes in fine-mesh strainer set over bowl, pressing with rubber spatula to extract as much juice as possible. Reserve 1 3/4 cups tomato juice and discard remainder. Whisk sugar and lime juice into reserved tomato juice and set aside.
2. In separate bowl, combine onion, chiles, oil, chili powder, garlic, 1/2 teaspoon salt, and drained tomatoes. Transfer tomato mixture to prepared baking sheet and spread in even layer to edges of sheet. Roast until charred in spots, 35 to 40 minutes, stirring and redistributing into even layer halfway through baking. Reduce oven temperature to 400 degrees.
3. Transfer roasted tomato mixture to 13 by 9-inch baking dish and stir in tomato juice mixture. Season with salt and pepper to taste, then spread into even layer. Sprinkle pepper Jack over tomato mixture. Using spoon, hollow out 8 holes in tomato mixture in 2 rows. Crack 1 egg into each hole. Season eggs with salt and pepper.
4. Bake until whites are just beginning to set but still have some movement when dish is shaken, 13 to 16 minutes. Transfer dish to wire rack, tent loosely with aluminum foil, and let sit for 5 minutes. Spoon avocado over top, then sprinkle with scallions and cilantro. Serve with warm tortillas.
TO MAKE AHEAD: The sauce can be made 24 hours in advance. Microwave until hot, about 2 minutes (stirring halfway) before transferring to baking dish and proceeding with recipe.
Inspired By: Cook's Country