Our third dish from our Sunday Suppers dinner is one I’ve become quite addicted to making. This rice is scrumptious. I can eat it with a meal or on its own for lunch. The medley of ingredients Susan of Peas and Love has put together makes this rice unique (and colorful with the pistachios). At the end of our meal there was a small helping left and I immediately called dibs. Pair it with salmon, chicken or beef and it’ll be a hit with your family.

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming

This week we have our second installment of our Supper Club – Roasted Asparagus. In the Bay Area it’s asparagus season and by am I thrilled – I could have them with every single meal. This recipe in particular is simple and scrumptious! Plus, you can serve it with any meal.

Directions:

Preheat oven to 350. On a baking sheet, lay down Asparagus and coat with Olive Oil. Sprinkle over the minced garlic. Bake for 15-20 minutes, until garlic turns a slightly light brown color. In a separate bowl, melt butter, and add lemon juice and red pepper. Once the Asparagus is done cooking, remove from oven, and transfer to a serving platter. Pour butter sauce over Asparagus just prior to serving. Finish with a tad more red pepper flakes if desired, as well as some salt and pepper. Enjoy!

And be sure to check out our first Supper Club recipe here.

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming

Today we’re excited to share our first of four recipes that will add up to an amazing meal you can make when you host your own dinner party. Each recipe is simple, easy and full of flavor. We’re starting you off with the Green Detox Salad with Avocado and Fennel – I have to say, seeing Susan make this made me want to make salads at home every night. With only a few ingredients this salad was a hit at our Supper Club. We ate every last piece of greens in the bowl. I hope you enjoy this as much as I did.

Green Detox Salad w/ Avocado & Fennel

Ingredients

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming

You know when you have a dish at a restaurant and then you immediately want to recreate it? When Susan of Peas and Love and I tasted the Brussel Sprout chips at Marlowe in SOMA we were obsessed. We talked about them all the time, craved them – it was bad! So, Susan decided to recreate them for us with a twist – adding cauliflower into the mix. These are delicious and quite addicting. I could eat it for lunch every day!

Baked Cauliflower & Brussel Sprout Crisps

Instructions:

1/2 a Head of Cauliflower, chopped
1 cup Brussel Sprouts, de-leaved (cut off the ends and separate all the leaves, layer by layer)
3 Tbsp Olive Oil
2 Tbsp Pure Maple Syrup
Juice of 1/2 a Lemon
1/2 a tsp Cayenne Pepper

Directions:
1. Preheat oven to 350 degrees. On a baking sheet lay down the Cauliflower and Brussel Sprouts. In a bowl, bring Oil, Syrup, Lemon and Pepper together and mix well. Spread the liquid mixture over the veggies, and use your hands to make sure Cauliflower and Sprouts are coated evenly.
2. Bake for 20 minutes, until the Brussel Sprout leaves start to brown. Remove from oven, let cool, and sprinkle over a light drizzle of salt to taste. Serve, and enjoy!

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming

With Valentine’s day just two short days away some of you might be looking for something special to do for your sweetie. Susan of Peas and Love and I have you covered! Instead of waiting until nightfall to surprise your special someone, wake up early and whip up a delicious and healthy breakfast (don’t forget the coffee)! These Lemon Coconut Pancakes will have them thinking of you all day long. Plus, they are easy to make!

Now, set your clock twenty minutes early – you won’t regret it!

Gluten-Free Lemon Coconut Pancakes

Ingredients:
1 cup Gluten-Free flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 cups Brown Sugar
2 eggs
1 cup Coconut Milk
1 Tbsp Coconut Oil
Juice of 1 Lemon
1/2 tsp Vanilla Extract

Directions:
First, mix all the dry ingredients together in a bowl, and set aside. In a separate bowl mix all the wet ingredients together and whisk well. Slowly stir in wet ingredients to the bowl of dry ingredients, and mix thoroughly until a smooth batter forms. Heat a pan with a drop of Coconut oil, and pour in a 1/4 cup of batter onto pan, forming a nice round shape. Cook until bubbles form- about 2-3 minutes, then flip. Repeat until all the batter is gone. Serve with pure maple syrup, butter and fresh berries. Enjoy!

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming