At last . . . the weekend is here and I’m off on yet another trip down to Arizona! I can’t wait to soak up some sunshine because it has been quite a chilly week here in San Francisco.
Hope all of you can sit back, relax and enjoy the weekend ahead. See you back here on Monday!
These stunning branches.
This perfect combination of neutrals.
Stacks of Moroccan blankets.
This fabulous quote.
And since spring hasn’t sprung in San Francisco, I’m loving this bundled up look.
What are you loving this week?
Photos: 1 / 2 / 3 / 4 / 5
Why hello there clean, crisp, minimalist kitchen. So nice of you to grace us with your presence. You are just lovely in every way. From your all white walls to your dream-worthy stove. From the moment I laid eyes on you on Simply Grove I haven’t been able to get you out of my mind.
Just another image to archive into my kitchen folder . . .
Images from Simply Grove via Red Online
A few fabulous pieces that would bring a skip to my step . . .
2. Checked Coat
With spring officially here I’ve been on the hunt for springtime salads because lately I’ve felt as though I’ve been in a salad rut. Usually it’s just me throwing whatever I have in my refrigerator into a bowl. With that being said, I’ve been trying to plan things out better – especially after seeing this scrumptious springtime salad. Luckily, I already have a bundle of asparagus and jasmine rice. Hope all of you enjoy this simple and easy recipe.
I’m off to the grocery store! Bon Appétit.
Springtime Jasmine Rice Salad
12-15 asparagus spears, woody stems removed
2 tablespoons olive oil
3/4 cup uncooked brown jasmine rice
1 cup low-sodium chicken stock
1 shallot, sliced
2 garlic cloves, minced
1 pint baby bella mushrooms, quartered
1/3 cup dry white wine
1/4 cup dried cherries, coarsely chopped
salt & pepper to taste
Prepare rice according to directions on package, subbing in 1 cup chicken stock for the water. This will most likely take 30-40 minutes.
Preheat oven to 400 degrees F. Lay asparagus on a baking sheet and toss with 1/2 tablespoon olive oil and a sprinkle of salt and pepper. Roast for 20-22 minutes.
While asparagus is roasting, heat a large skillet oven medium heat. Add 1 tablespoon olive oil and sliced shallot with a pinch of salt. Saute until soft – about 3 minutes. Add in chopped mushrooms, tossing to coat, and let cook for 4-5 minutes until soft and juicy. Stir in garlic and cherries and cook for 30 seconds.
Increase heat a bit and add wine, cooking for 2-3 minutes. Reduce heat to low.
Toss in rice and asparagus, then serve. Season with additional salt and pepper if needed. Also delicious served cold!
Recipe from How Sweet Is This