entertainingFood & Drink

DIY Outdoor Luncheon + Two Delicious Salad Recipes

by Amy Azzarito

I’ve always imagined that one day when I’m old, I’d live in Florida (or some other warm weather locale) with all my favorite ladies, a la The Golden Girls. I think the older I get, the more I realize how important great female friendships are and how important it is to maintain them. These founders of the Echo Park Craft Fair in Los Angeles (check it out in person May 10th & 11th!) feel the same way. Instead of brainstorming their next fair over wine at a local bar (not that there’s anything wrong with that!), they decided to take a moment to celebrate their friendship and plan. I love the idea of pushing the pause button on life and celebrating everyone’s unique talents and contributions.

Jewelry designer Kathleen Whitaker offered up her backyard for the get-together, textile artist Rachel Craven brought her table linens, Kristen from Moon Canyon came with flowers and Cookbook provided the food. Everyone chipped in a little something. The group was kind enough to share photos of their lunch with us, along with two salad recipes: Chickpea & Carrot Salad and Bulgur, Mushroom and Asparagus Salad. Perfect for spring eating. If you live in LA, check out the Echo Park Craft Fair this weekend and meet this creative bunch in person. Thank you to Rachel, Kristen, Kathleen and Nancy Neil for sharing this great day with us – what a wonderful way to celebrate friendship and the season. –Amy

Click through for both recipes, photoshoot credits and more details after the jump!


Photography: Nancy Neil
Linens and lines caftans: Rachel Craven
Table settings: Casa De Perrin
Florals: Moon Canyon
Location: Kathleen Whitaker’s home garden
Food/Recipes: Cookbook


Table settings by Casa De Perrin

Flowers by Moon Canyon

Chickpea & Carrot Salad

-6 carrots/one whole bunch, washed and peeled
-6 cups chickpeas
-half a bunch of fresh cilantro
-handful of fresh mint leaves
-2 tablespoons whole cumin seeds, toasted
-1 tablespoon whole coriander seeds, toasted
-2 whole, squeezed lemons
-2 cloves of garlic
-4 tablespoons olive oil
-Salt to taste (Maldon sea salt crystals are a favorite)
-whole cracked pepper to taste


1. If using dried chickpeas, cook them.
2. Slice the carrots on the bias (no more than 1/4 inch thick).
3. Combine carrots, chickpeas, herbs, toasted seeds.
4. Season with salt and pepper.
5. Dress with lemon juice, olive oil and the garlic.

Bulgur, Mushroom and Asparagus Salad

-1/2 pound mixed mushrooms
-2 tablespoons or three sprigs of thyme
-whole bunch of fresh asparagus
-1/2 cup of fresh sweet spring onions
-4 cups bulgur
-2 whole lemons
-3 tablespoons olive oil
-salt to taste (Maldon sea salt crystals are a favorite)
-whole cracked pepper to taste


1. Bring four cups of water to a boil (add a splash of olive oil and a dash of salt). Add bulgur and bring to a simmer, then cover. The bulgur is finished when it becomes soft and tender to eat. Strain the water and set bulgur aside.

2. Roast mushrooms with olive oil, salt, pepper and thyme until tender.

3. Slice raw asparagus on the bias (1/4 inch to 1/2 inch in thickness).

4. Grill spring onions and then slice on the bias.

5. Combine all ingredients, season with salt and pepper.

6. Dress with lemon juice and olive oil.





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