Sunday Supper, Pro-Chef Style

Grill up summer-fresh scallops (with Chef Sam Talbot's help)
 
It’s not every day a celebrated professional chef not only shares, but demonstrates how to cook one of his favorite summer dishes. But today is that day. Here, Chef Sam Talbot lets us in on his recipe for Grilled Scallops with Summer Kale Chimichurri. And we’re positive you’ll love it – Chef Talbot was voted a Top Chef fan favorite, after all.

Check out this video for a dish-prep how-to (starring Chef Talbot, of course).

Now that you know how to prepare it, click on the recipe cards below – they’re both downloadable and printable – to bring your own summer feast to life.

Grilled Scallops

SamTalbotBLOG_Pasta

 

Our Sunday Supper: Hosted by Chef Sam Talbot Boutique opens Sunday, July 14, at 11AM ET.

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

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July 14, 2013

From Italy, with Love

Summer – meet Italian fare

 

Sunday Supper

Photos by Jennifer Che.

When it comes to summer eats, Italian food – typically associated with heavier meals – is all too often overlooked. Which is crazy, because Italian cuisine is all about light simplicity (with super-fresh ingredients, of course).

Case in point: these two recipes, both the handiwork of talented food blogger Jen (you’ll be obsessed with her site, Tiny Urban Kitchen). The Gnocchi with Summer Roasted Tomatoes takes full advantage of summer’s candy-like tomatoes, and Olive Oil Ice Cream – well, it needs zero justification. Serve them up at next Sunday’s dinner alfrescoThey pair perfectly with a mild breeze.

Our Sunday Supper: Italian Alfresco Boutique opens Sunday, June 2, at 11AM ET.

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.


June 2, 2013

Take on Tapas

Small, light bites = the ultimate summer fare

 

Take on Tapas

Photos by Gina Homolka.

Alone, a small bite is, well… small. But together, scaled-down portions have a full meal in store. Tapas-style eats are pretty much the quintessential summer fare – light enough for noshing come milder nights on the patio.

In our quest for such seasonal, smaller-scale dishes, we came across Skinnytaste.com –  a one-stop shop for all things low fat (and delicious). Founder Gina Homolka‘s food philosophy? “Eat seasonal, clean, whole foods and maintain good portion control. When you cook your own meals, you know you can feel good about what is going into your body.”

Case in point: her Shrimp Salad on Cucumber Slices and White Bean Crostini recipes. They’re both light, fresh, and super-easy to make, so serve them at every get-together this summer. You’ll be known for them in no time.

Our Sunday Supper: Tapas & Antipasti Boutique opens Sunday, May 26, at 11AM ET.

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.


May 26, 2013

Calling All Healthy Eaters

(And if you aren't one, these recipes by Love and Lemons will convert you)

 

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.

Sunday Supper

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

Dressing
2 – 3 tablespoons olive oil
Juice & zest of one lemon
1/2 teaspoon (or so) dijon mustard
Pinch of red pepper flakes
Salt & pepperInstructions
In a small bowl, whisk together the dressing.

In a large bowl, place the kale and fennel. Pour in some of the dressing and a bit of salt. Using your hands, massage the kale together with the dressing so that the coarse kale leaves become a bit tender.

Toss in the fennel and white beans, and let that all marinate together for 15 – 30 minutes.

Toss everything else into the bowl, including the remainder of the dressing. Taste and adjust seasonings. This is best if you let it sit at room temp for 20 (or more) minutes.

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May 12, 2013