The sun is finally out in Brooklyn and it looks like it might reach 70 degrees (!!) here in Brooklyn. So I’m closing up shop and heading outside to soak up the sun with Hope. But before we leash-up and head out, I wanted to share a delicious warm-weather recipe from our friend and former teammate Ashley English. Ashley’s new book, Handmade Gatherings, is out now and is packed with delicious (and healthy) recipes for friendly get togethers with friends. Today she’s been kind enough to share one of her favorite recipes with us, vegetarian-friendly Pistachio Crusted Asparagus with Feta Vinaigrette, as well as give away a copy of her book to a lucky DS reader.
To enter, just leave a comment below with your favorite summer party idea. How do you celebrate with friends with the temperatures rise? Something in a pool? A beach bonfire? Share your party idea below by next Friday and Ashley will pick her favorite to win a copy of her book. Thanks so much to Ashely and Roost Books! xo, grace
- Jenna Lyons’ old Park Slope home has new residents- and a new look. I kind of love both.
- Overalls are back again. I’m nervous already. I think they’re a tall person’s clothing.
- Bionic Animals! I will be watching this religiously from now on. PBS always makes me smile.
- If the Game of Thrones Families were corporations…these would be their logos. #houseofstark4ever
- Iris Apfel is taking her iconic style (and glasses) over to One Kings Lane for a sale.
- I love this peek inside the Ace Hotel LA. Commune Design is on fire lately.
- Must Reads: 30 Reasons To Love Red, Pink, Orange + Yellow, Sawyer DeVuyst’s 10 Favorite Things, Design Icons: Marianne Brandt Teapot, Panton’s Visiona Phantasy Landscape
- Radio: The Importance of Choosing Your Words Wisely
- Recipes: Julia Turshen’s Vegan Toasts, Anna Watson Carl’s Sear-roasted Cod
- Biz Ladies: Financing Alternatives for Women with Small Businesses, Biz Ladies Profile: Aimee and Christiana of Hygge & West
- City Guide: Fort Collins, CO
- Before and After: A Damaged Set of Drawers Gets a New Life in Faux Bois
- Sneak Peeks: Vintage in Nashville, For Two Creatives, Making a Rental Their Own in Ohio, Light and Bright on NYC’s Lower East Side
- DIY Projects: Geometric Concrete Paperweight, Arrow Light, Painted Canvas Floorcloth, Spring Wreath
- Flower Glossary: Narcissus Romance, Queen Anne’s Lace
From Handmade Gatherings by Ashley English, © 2014 by Ashley English. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boston, MA. www.roostbooks.com
Pistachio Crusted Asparagus with Feta Vinaigrette
-2 pounds large asparagus 1⁄4 cup olive oil
-1 cup shelled pistachios 1 teaspoon sea salt
-2 tablespoons crumbled feta cheese
-1 tablespoon chopped fresh parsley
For the vinaigrette:
-1/4 cup olive oil
-1⁄4 cup crumbled feta cheese
-2 teaspoons lemon juice
-2 teaspoons red wine vinegar
-1 tablespoon honey Several grinds of black
Preheat the oven to 400°F.
Rinse the asparagus and cut about an inch off of the stem ends. Pat the asparagus dry.
Place the asparagus on a dry baking sheet, put in the oven, and bake for 3 minutes to dry off any excess moisture. Remove the sheet from the oven and toss the asparagus on the sheet with the olive oil.
Crush the pistachios in a food processor (or under a towel with a kitchen mallet or hammer) for about 1 minute, until finely ground. Transfer the ground nuts to a small bowl. Using a spoon or clean hands, mix the nuts with the salt.
Lay the asparagus out evenly across the baking sheet. Sprinkle the spears with half of the ground pistachio and salt mixture. Turn the spears over, then evenly sprinkle them with the rest of the ground pistachio mixture. Bake for 10 minutes, then remove from the oven and, using tongs, carefully plate the spears onto a platter.
Combine all of the vinaigrette ingredients in a lidded container or a food processor. Shake or process until smooth. Drizzle the plated asparagus with the vinaigrette. Top with the feta and parsley. Serve at room temperature.