The Top-of-the-Line Table: Mariposa, Lenox, & More Boutique opens Wednesday, May 15, at 3PM ET.

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Remember when we all resolved to eat healthier last January? Same. Remember how easy it was to cheat on that resolution, swaddled in forgiving sweaters and coats? Same.

But now that it’s almost summer – and those layers are falling away – it’s time to face the healthy-living music. That’s where Love and Lemons comes in.

This lovely food blog by husband/wife duo Jeanine Donofrio and Jack Mathews renders healthy eating a delicious adventure. Most of their recipes are vegetarian, with vegan and gluten-free options, too. And these recipes are so delicious that, soon enough, you’ll find yourself voluntarily choosing wellness-minded eats over the heavier stuff. Try these two out for size, and you’ll see what we mean.

Photos courtesy of Jeanine Donofrio.

Spring Kale Panzanella
serves 2 – 3 as a side; scale accordingly

Ingredients
2 cups chopped kale
1/4 cup thinly sliced fennel, plus some chopped fronds
1/2 cup cannellini beans, drained and rinsed
1 1/2 cups stale bread (ciabatta or similar), cubed
1/4 cup peas
1/4 cup feta cheese, crumbled or cubed (omit if vegan)
A few toasted pine nuts, optional

Our All-Clad Stainless Steel Cookware Boutique opens Wednesday, May 8, at 3PM ET.

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In general, all wines need to be aerated, acidity-regulated, and aroma-preserved. The taller the bowl and wider the brim, the more oxygen reaches the wine, while narrow rims and smaller glasses preserve the aromas inside the glass (ideal for older vintages and sweet wines).

Regulating acidity is all about where the wine lands in your mouth – directed by the shape of the glass. Narrow rims direct the wine to the center of the tongue, tempering acidity, while flared rims direct it to the tip of the tongue, showcasing it. Now, I release you to throw your first eight-course dinner party – with every appropriate glass represented.

Our Geyser Peak Winery Boutique opens Wednesday, May 8, at 11AM ET.

Photos by Adam Roberts.

Is Cinco de Mayo on your radar? It’s certainly on ours. (Can’t beat Mexican food.) In preparation for Sunday’s endless feasting, we’d been scouring the Internet for party-ready recipes.

That’s when we came across The Amateur Gourmet – the answer to our foodie dreams. Adam Roberts doesn’t mess around in the kitchen. Check out his super-comprehensive blog, mouthwatering recipes, gorgeous cookbook, and impressive accolades.

That is, of course, after you whip up a mean batch of Carnitas Tacos with Green Salsa and Pico de Gallo.

Our Sunday Supper: Mexican Night Boutique opens Sunday, May 5, at 11AM ET.

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The mountains are vast, the spa is state-of-the-art, and the linens are luxurious. But in true Southern fashion, hospitality at Blackberry Farm – a 9,200-acre farm, resort, and Relais & Châteaux hotel in Eastern Tennessee – is served up on a platter brimming with the area’s finest homegrown cuisine. Named the #1 hotel in America for food lovers in Bon Appétit magazine’s May issue, the menu changes with the bounty of the season and nearly every dish is made with ingredients that have been grown, raised, or cultivated on-site – all the way down to the honey in your tea.

Beer lover? Along with raising their own livestock and planting their own fruit and nut orchards, Blackberry Farm now brews and serves three different beers to guests.

Living and breathing farm-to-table cooking, Chefs Joseph Lenn and Josh Feathers – along with countless gardeners, beekeepers, cheesemakers, butchers, and preservationists – have fresh, exquisite taste in mind. To give you an idea, we leave you with a recipe to try at home: Shrimp & Grits, a traditional Southern dish, in four parts.

Shrimp & Grits with Spicy Tomatoes and Pickled Pepper Emulsion
Serves 4

Grits

• 2 cups whole milk
• 2 cups water
• 1 cup stone-ground grits
• 2 teaspoons Kosher salt

1. In a heavy-bottomed sauce pot, bring milk and water to a simmer over medium-high heat.
2. Whisk in grits and reduce heat to low.
3. Cook for 45 minutes to one hour, stirring grits occasionally.
4. Season with salt and reserve.

Spicy Tomatoes

• 1 pound tomatoes, peeled, seeded, and wedged
• 1 bunch sliced scallions
• 1 minced jalapeño with seeds and ribbing
• ½ cup Champagne vinegar
• ¼ cup rice wine vinegar
• ¼ cup brown sugar
• 1 tablespoon salt
• 2 cups olive oil
• 1/8 cup minced garlic
• 1 tablespoon mustard seed
• 1 tablespoon cumin
• ½ teaspoon cayenne pepper powder
• 1 teaspoon turmeric

1. Combine tomatoes, scallions, and jalapeño in a bowl and set aside.
2. In a saucepan, mix together vinegars, sugar, and salt, then bring to a boil.
3. Remove from heat and pour over the tomatoes.
4. Heat olive oil in hot sauté pan until smoking.
5. Remove pan from heat and immediately add garlic and spices, tossing for 30 seconds.
6. Slowly pour the oil into the vinegar and tomatoes. This should sizzle and bubble violently.
7. Store in refrigerator for at least 24 hours before use.

 
Pickled Pepper Emulsion

• 1 quart shellfish stock
• 1 pint heavy cream
• 2 tablespoons hot sauce
• Hollandaise sauce

1. In a saucepot over medium heat, reduce shellfish stock to ½ cup.
2. Add heavy cream and hot sauce and bring to a simmer.
3. Whisk shellfish cream into the warmed hollandaise sauce and then strain into a container.

 
Shrimp & Recipe Assembly

• 12 shrimp (peeled and deveined)
• 1 tablespoon grapeseed oil
• Salt, to taste
• 4 ounces Andouille sausage, cut
• ½ cup chopped Spicy Tomatoes (recipe above)

1. In a large sauté pan, heat grapeseed oil over medium-high heat until shimmering.
2. Salt shrimp and place into sauté pan.
3. Cook shrimp until pink on one side, then turn and cook until pink on other side. Once cooked, remove from the pan.
4. Place sausage and spicy tomatoes in the pan the shrimp were cooked in, and warm through.
5. Divide grits into 4 bowls. Divide tomato and sausage into the bowls. Place 3 shrimp in each bowl and complete by topping with the Pickled Pepper Emulsion.

 
The Blackberry Farm – Walland, TN Boutique opens Tuesday, April 30, at 11AM ET. 

By Julia Ivins, Staff Writer

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First things first: start with a few main courses that will knock their socks off – like this sweet potato hash with sausage and eggs and the waffle recipe below (swoon) – then add on the extras to secure your spot in the brunch hall of fame.

Stock up on all the brunch essentials (and then some) and get started on the guest list. Our Stylishly Done: Weekend Brunch Boutique opens Saturday, April 6, at 11AM ET.

By Abigail Kuzia, Editor

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To get the fiesta started, invest in some small plates. Modern white plates feel springy and fresh against the rich dishes, but I love the idea of using traditional terra-cotta dishware, too, for a touch of undeniable authenticity. Keep in mind when writing your guest list and buying ingredients that each recipe is meant to be shared, so to keep everyone satisfied, I’d suggest offering up to six dishes per person.

To help you kick off your planning, we’ve snagged a recipe from Ken Oringer’s much-adored Boston tapas spot, Toro: the classic and ever-popular gambas al ajillo (grilled garlic shrimp with chilies).

Gambas al Ajillo
Serves 4 – 6

Ingredients

• 20 medium shrimp, peeled & deveined
• 3 shallots, thinly sliced
• 10 cloves garlic, thinly sliced
• 4 cups white wine
• 3 dried cascabel chilies, stems & seeds removed
• 4 cups lobster stock
• 2 tablespoons lemon juice
• 1 pound (4 sticks) unsalted butter, softened
• Salt & pepper, to taste
• Canola oil, to grease the pan
• Chili threads, for garnish

 
Instructions

1. Combine shallots, garlic, and white wine in heavy-bottomed stockpot. Reduce over medium-high heat until almost all of the wine has evaporated.
2. Add chilies and lobster stock and reduce by three quarters. Let cool slightly, then put contents of pot into blender.
3. Blend on high until smooth. Add lemon juice and slowly incorporate softened butter while blender is running. Taste sauce and add salt if needed. Keep lobster sauce warm, but not on direct heat.
4. Place heavy cast-iron pan over high heat with a thin layer of canola oil until very hot. Season shrimp with salt and pepper and add to pan without overcrowding.
5. Cook for 1 – 2 minutes per side and transfer to a mixing bowl. Toss with lobster sauce, then plate, garnish with chili threads, and serve.

 
Along with the shrimp, try a menu including chicken-stuffed avocado, seared chorizo, fried chickpeas, and sautéed vegetables for a variety of delicious flavors. And of course, don’t forget to embrace Spanish tradition with a batch of springtime sangria.

Our The Professional Kitchen: Stainless Steel Cookware, Spotlight On: White & Wood Serveware, and Prep Like a Pro: Cutlery & Kitchen Gadgets Boutiques open Wednesday, April 3, at 3PM ET.

By Jess Huckins, Staff Writer

Have a question about party hosting or food prep? Comment below or tweet us at @ruelala, then check back every Wednesday for more on Food & Entertaining.

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Ahh, the crudité platter. It’s a staple of any finger food–based buffet – especially when it comes to warm weather’s inevitable backyard parties. To create a showstopping veggie display, check out the tips below (and don’t plan on any post-party leftovers).

Trust your eyes and nose. Rather than making a shopping list, simply buy the veggies that look best in the produce section or farmers’ market. (See this cheat sheet showing what’s in season.) In order to keep everything crisp and fresh, don’t go shopping more than a day before the party.

Try something new. Don’t just stick to the veggie staples. Instead pick something unexpected, like jicama (a sweeter alternative to celery), or try kohlrabi in lieu of broccoli. Surprise and educate your guests by leaving out little cards with some background on the new finger foods.

Get creative. Serve dip in a hollowed-out bell pepper or cabbage. Then, when the veggie tray is finished, you can slice up the cabbage and make some yummy coleslaw.

Our Take the Party Outside: For All-Day Entertaining Boutique opens Tuesday, April 2, at 3PM ET.

By Keriann Coffey, Associate Blog Editor

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