on the menu: orecchiette with sausage and rapini

I'll admit it - I'm never going to give up carbs because I love pasta. I'm always on the hunt for a new recipe to make. There are just so many combinations! This one caught my eye and I can't wait to make it tonight. Hope you enjoy it as much as I do.

Bon appétit!

Ingredients:

If you can’t find rapini, regular broccoli will do just fine. Makes 4 servings.

1 lb orecchiette pasta

1 lb sweet Italian sausages, casing removed

1 large bunch of rapini (broccoli rabe), cut into 2 inch sections

1/2 cup grated Grana Padano or Parmigiano Reggiano

1/2 onion, diced

3 cloves garlic, minced

1 lemon, sliced in half

1 tablespoon olive oil

red pepper flakes

bread crumbs:

1/2 cup dry breadcrumbs

1 tablespoon butter

zest of 1 lemon

Directions:

For breadcrumbs, melt butter in a saute pan over medium heat. Add breadcrumbs, stir and toast until golden brown, taking care not to burn the crumbs. Remove from heat, stir in lemon zest. Spread out crumbs onto a baking sheet to cool.

Brown sausage in a large saucepan over medium heat. Once sausage has some color, add onion and cook until sausage is no longer pink inside and onion is soft and caramelized. Remove sausage and onion mixture and set aside. In the same pan, heat olive oil over medium heat. Add garlic and a pinch of red pepper flakes, then add rapini. Cook rapini until wilted and soft, about 5 minutes. Salt and pepper to taste. Remove from heat, add juice of 1/2 a lemon, and let cool for 5 minutes. Transfer the rapini to a cutting board and chop finely. Return rapini, sausage, and onion to saucepan. Mix well and set aside.

Meanwhile, bring a large pot of salted water to a boil. Cook orecchiette al dente or according to package instructions, approximately 10 minutes. Drain pasta, reserving cooking liquid. Add pasta and cheese to the saucepan with rapini and sausage, stirring to incorporate all the ingredients. Add remaining 1/2 lemon juice. Add reserved cooking liquid a little at a time, stirring until the pasta is not dry. Serve pasta in bowls and top with breadcrumbs and additional cheese.

Recipe from a la mode

a brand new week . . .

This weekend felt like spring - bright blue skies and warm temperatures. We enjoyed a trip to Marin to run some errands, prepped my moms condo for painting and had dinner with family and friends. It was delightful. I feel completely refreshed and rejuvenated for the week ahead.

A few things are inspiring me this week - the new Elle Decoration has my head swirling with ideas, lovely bloomers from the market, an astir pitcher and my favorite everyday essential to carry in my handbag is this Herringbone necessaire (more on them soon!).

We're expecting a beautiful week here in San Francisco and I'm definitely going to savor each day to the fullest. Cheers to a brand new week everyone!

Photo by Caitlin Flemming

it's friday!

Good morning! I'm so glad it's Friday and the weekend is almost here. There are many reasons to be smiling today, mainly because the weekend will be spent with leisurely days around San Francisco, a lazy day at home with Eric and of course a little bit of work and planning for an upcoming photo shoot. What are your plans this weekend?

Hope everyone has a fun and relaxing weekend ahead!

xx, Caitlin

Photos: 1 / 2 / 3

a pop of color . . .

I've been lusting after everything caramel. There is just something about the color that looks so incredibly chic whether it be a light handbag, or even a bra.

Do you have a color that you've been coveting lately? Do share!

Photos: 1. Truly Smitten 2. Svpply 3. Creature of Comfort 4. Bukowkis

on the menu: three-cheese pizza

After an incredible dinner a few weeks ago at Pizzeta 211 I've been on the hunt for simple and delicious pizza recipes to make at home. This one in particular caught my eye and I can't wait to give it a try this weekend!

Do you have any favorite pizza recipes? Bon appetit everyone!

Ingredients

1 1/2 ounces torn fresh mozzarella
1 ounce shredded part-skim mozzarella
1 ounce shredded fontina
1 tablespoon fresh parsley leaves
Pinch of red-pepper flakes
Basic Grilled Pizza Dough
Herb Oil

Directions

1. Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.

2. Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper.

3. Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.

4. Top it: Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

Recipe from Martha Stewart

a brand new week . . .

Morning! Rested and refreshed after a whirlwind week attending Alt Summit, it was wonderful coming home and waking up early to this feature in the San Francisco Chronicle. I was shocked at how large the feature ended up being in print (check out the online version here). I'm incredibly happy with the entire piece and all of your sweet and supportive comments on twitter, Facebook and instagram. It made my heart sing. Thank you friends!

This week I'm definitely starting it off with a skip in my step. Hope all of you have a lovely week ahead!

Photo by Caitlin Flemming

happy weekend!

After an amazing week at Alt Summit today I'm packing up my bags and heading home. This years conference was inspiring - building even stronger bonds with my best friends, meeting new faces and learning tips and tricks that will definitely help me in the near future. I hope all of you were able to follow along on twitter to learn some of the many tips I took in this year. If not, head on over to the feed now!

Have a wonderful weekend everyone!

Photo by The Brick House

I'm Loving . . .

The perfect weekend attire for running around town.

A messy pony is essential for busy work weeks.

Couldn't have said it better myself.

Inspiration for my moms new condo.

Neutrals and black ensembles make my heart go a flutter. This one in particular is stunning!

Photos: 1. Emmys World 2. Studded Hearts 3. Bubby and Bean 4. Lonny Magazine 5. Vogue Magazine

on the menu: roasted broccoli and cauliflower soup

The past few days have been quite chilly here in San Francisco - I know that sounds crazy for all of you on the East Coast or Midwest, but for the Bay Area it feels cold. As I scoured to find a yummy soup to warm me up, this roasted broccoli and cauliflower soup caught my eye. It's the perfect combination. I have a feeling this will also make for delicious leftovers.

Bon appetit!

Ingredients:

• 1/3 cup olive oil
• ½ medium onion, chopped (about 1 cup)
• 2 heads broccoli with stems / 450g
• ½ head of cauliflower / 450g
• 4 cups chicken stock
• 1 cup water
• 1 teaspoon fresh thyme
• 1 teaspoon fresh parsley
• 3 cloves garlic, cut in half
• 2 teaspoons coarse salt
• ½ teaspoon freshly ground black pepper
• 1 cup non-fat greek yogurt

Directions:

1. Preheat oven to 425° F.
2. Cut broccoli and cauliflower into similarly sized pieces.
3. Place vegetables and spices in a large mixing bowl.
4. Drizzle oil over the vegetables and toss to coat completely.
5. Pour vegetables on a shallow baking sheet and roast for 25-30 minutes until somewhat soft and browned.
6. Allow vegetables to cool slightly. Remove some or all of the garlic.
7. Place half of the warm vegetables in a blender with 1 cup of stock to puree. Pour the puree into a pot. Repeat with the other half of the vegetables.
8. Add the remaining stock and water to the pot.
9. Bring soup to a boil and then reduce to simmer for 30 minutes, stirring occasionally.
10. If firm pieces of vegetables remain, process the soup with a immersion blender.
11. Stir in the greek yogurt.
12. Serve warm.

Recipe from Today's Nest

a brand new week . . .

After an amazing long weekend spending time with family, enjoying San Francisco's bright blue skies, moving my mom into her condo and having delicious meals filled with lots of laughter, I'm ready for the week ahead. I've been giddy about Alt Summit rapidly approaching - I cannot believe I'll be boarding a plane on Wednesday for Salt Lake. It's going to be fun seeing old friends and meeting new people. I have a feeling this week is going to be incredibly inspiring!

Hope all of you had a lovely weekend. Cheers to a fun filled week ahead.

Photo by Caitlin Flemming

I'm Loving . . .

Monochromatic gray ensembles – there is something incredibly chic about it.

This terrier has my heart swooning for a pup. Anyone know the exact breed?

This is the kind of brunch I crave on the weekends . . .

Branches are an essential for every home. Just picked up a bundle yesterday for our house.

What are you loving this week?

on the menu: roasted grapes with thyme, fresh ricotta and grilled bread

Everyone is always looking for a delicious treat to serve guests when hosting a dinner party - I know I'm constantly searching for something new. This recipe in particulr had my mouth watering by reading the title. Who doesn't love a twist on bruschetta? I know I do!

This is making an apperance later this week on our dinner table. Bon appetit everyone!

Ingredients:

* Grapes (use seedless purple grapes)
* Good rustic bread, sliced into 1/2-inch thick pieces
* Olive oil
* Homemade Ricotta Cheese
* Fresh Thyme
* Lemon Zest
* Fleur de Sel

Directions:

1. Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain in tact.

2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.

3. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)

Photos and Recipe by Alexandra's Kitchen

a brand new week . . .

I had a fabulous weekend in LA that included getting together for brunch with the ever so lovely Peggy from bluepoolroad - she introduced me to Hong Kong Milk Tea (a cup of heaven) and Bottega Louie truffles, which are scrumptious. She then toured me around Silverlake with Jessica and Fallon - let's just say I was one luck lady to have these women as friends. Yesterday I went to the Rose Bowl flea market, it was a quick trip where I found the above brass candlesticks. I've got to say, it's interesting comparing the Rose Bowl to Alameda and I'd like to give my town some credit - it's by far my favorite out of the two . . . shhhhh don't tell anyone.

I'm excited to start a busy week of installing our new store front into Kendall Wilkinson - we'll be showcasing our Luxe room right here in San Francisco.

Cheers to a productive and seamless week with no hiccups!

Photo by Caitlin Flemming

I'm Loving . . .

Sweet elements captured on a tray.
I've been attracted to this color palette - it'll definitely be making an appearance in my ensembles in the near future.

An easy appetizer for impromptu dinner parties - this one looks delicious.

This simple word is so incredibly true - kindness is the best gift you can give.

Hope all of you are having a lovely week!

Photos: 1. photography by marcus lawett 2. Who What Wear 3. Stockholm Street Style 4. Butter and Brass 5. Pinterest

simple sophistication . . .

Back in the beginning of October I fell in love with the decor that was featured in this photo - I immediately shared it with all of you in my "I'm Loving" post, but never explored finding the rest of the house.

Lucky for all of us, as I did my morning ritual of reading my favorite blogs on my iPad, I noticed that the lovely Jessica from Destined to Design posted about a home. The decor looked oddly familiar to the above photo and sure enough it was the entire home. The inner interior geek that I am got incredibly giddy and I couldn't pass up the chance to show you this incredibleapartment that mixes new construction with vintage finds.

Hope all of you adore this home as much as I do!

Photos via design*sponge

on the menu: poached egg over polenta with olive-herb pesto

With a new year under way I'm excited to drive into testing out new recipes every week. It's a goal I created for myself last year that I thoroughly enjoyed (Eric especially).

I've always loved poached eggs but have never made them at home. When I came across this recipe it made me want to test my ability to cook them. This is on our menu for later this week. I'll let you know how it turns out.

Enjoy!

For the pesto:

* 1/3 cup olive oil

* 1/2 cup green olives, coarsely chopped

* 1 cup fresh Italian parsley or basil, coarsely chopped (I used basil)

* 1/2 cup fresh oregano, coarsely chopped

* 1/2 cup fresh thyme, coarsely chopped

* Mix olives and fresh herbs in a medium-sized bowl. Stir in olive oil and season with salt and pepper. Mix until homogenous. Set aside.

For the polenta:

* 2 cups polenta

* 8 cups water (depending on how thick you like your polenta)

* 1/2 cup hard cheese, shredded (Parmesan or Grueyere are both great for this)

* 3/4 teaspoon salt

* Heat water in a large pot, when boiling, slowly pour in polenta. Lower the temperature to simmer and cook for about 20-25 minutes, until polenta has absorbed the water. Take pot off flame and stir in shredded cheese and salt. Season with salt and pepper. Cover and set aside until plating.

For the poached eggs:

* 4 eggs

* 1 teaspoon lightly-colored vinegar (any type will do, just not balsamic as it will color the eggs)

* salt

* Crack eggs into a small bowl, set aside. Heat another medium-sized pot with water, adding a sprinkle of salt and teaspoon of vinegar to water. When water is at a boil, slip the four eggs into the water bath, swirling with a spoon to help eggs form into solid shapes. Cook for about four minutes for a slightly runny center.

How to assemble the dish:

* ladle about 1 1/2 cups of the polenta into a large bowl, add an egg to each bowl, garnish with the olive-herb pesto. Serve with extra olive oil and lots of salt and pepper.

Recipe from The Kitchn

a brand new year!

As I jump head first into 2012, I'm incredibly excited for new chapter and year to begin. You never know what life will bring you every year. I've got to say, 2011 was filled with taking a leap into a new career, getting our home published, and most importantly, it was filled with lots of love and laughter from friends and family.

Each and every year when everyone is thinking of resolutions I sit down to write down goals I'd like to accomplish. It begins with a tiny list and as the January weeks pass by it becomes pages and pages long. It's something I've always enjoyed doing because I can look back and see what I wanted to do, where my path might have changed and what I've accomplished.

What are your goals for 2012? I wish all of you a fresh start to a wonderful new year. May it be filled with love, happiness and success!

Photo by Caitlin Flemming