04.23.19

PANZANELLA

panzanella | designlovefest

whenever we make something vegetarian i find that we end up countering the lack of meat with a lot of dairy/cheese. ivan and i had a strong urge to throw some feta or mozzarella on top of this salad but we resisted and instead focused on the vegetables and using great bread and olive oil. it ended up being really colorful, delicious and filling and is completely vegan! the bread matters, we got ours at in echo park which is our favorite market. visit your local bakery, buy some good bread, it’s always worth it! for the red onion, i did half roasted and half fresh, i liked the combo of the flavors but up to you on that part. – joanie 

panzanella | designlovefest

what you’ll need: 
serves 3

• 3 cups bread cubed
• 2 cups tomatoes
• 2 Persian cucumbers
• 1 large yellow bell pepper sliced
• quarter cup olives
•1 red onion sliced
• 1 lemon
• basil
• micro greens (arugula, frisee or any type of bitter greens)
• olive oil
• 1 avocado diced

• start by pre-heating your oven to 375 degrees. in a large bowl add the cubed bread and drizzle with olive oil. toss until lightly coated, don’t over oil! spread onto a lined baking sheet and add the yellow bell pepper, olives and half of the red onions to the same baking sheet. drizzle oil on the vegetables and olives, mix. sprinkle salt on everything and bake for 15-20 minutes or until bread is golden brown. remove from oven and set aside.

panzanella | designlovefest
panzanella | designlovefest
panzanella | designlovefest

• cube the tomatoes and dice the Persian cucumbers. assemble the salad by first plating with micro greens. add the bread, bell peppers, onions, olives and tomatoes and cucumbers. drizzle with big splash of olive oil, lots of fresh lemon, salt, pepper and garnish with basil and avocado.

we plated these individually but you could also put everything on one big salad board and serve it that way. you really can’t go wrong with this salad, it’s so colorful and fresh, it’s a crowd pleaser!

panzanella | designlovefest
panzanella | designlovefest
panzanella | designlovefest
panzanella | designlovefest

images by:
styling by: Joan Cusack

04.22.19

HAND-DRAWN LOVE / 122

these colors are inspired by a shot from . —

(photo and hand drawn type by for designlovefest)

04.11.19

STYLED | HANDBAG UPDATE

handbag round up | designlovefest

i’ve been carrying the same crossbody bag for years. i love it but it’s getting pretty worn in and feels like it’s time for an update. i’m the kinda girl that buys one bag and carries it until it’s worn to death. i don’t like having multiple bags and swapping things back and forth. i inevitably forget something in one of my other bags and it ends up just being a hassle. since i carry it with everything it has to be a versatile color and also a shape that can go from day to night. here is a round up of bags that i have my eye on, everything from target to Gucci (i like to look at round ups and see if you can pick the most and least expensive items, hard to do!).  – joanie

do you have a handbag you love? i’m all ears!

handbag round up | designlovefest
handbag round up | designlovefest

04.11.19

HAND-DRAWN LOVE / 121

a look from inspired this color palette. —

(photo and hand drawn type by for designlovefest)

04.09.19

FAVE SPAGHETTI SQUASH RECIPE

spaghetti squash recipe | designlovefest

bri’s really been shaping up her diet lately, eating lighter meals that are more balanced, lots of vegetables, less sugar, complex carbs instead of bread and rice, etc. and it’s positively impacting all of us around here. i find myself reaching for slightly healthier options now that i have her voice in my ear. funny how that works, someone close to you starts getting healthy and it inspires you to get going too. all it takes is one person to start a positive shift! she has been making lots of healthy meals at home that she’ll tell me about and one such meal was this spaghetti squash dish. i’m not really sure why i don’t think to make spaghetti squash more often, it’s so easy and delicious and it does (kinda) feel like you’re eating pasta. we paired ours with meatballs which is a go-to dish of ours, they’re such a flexible thing to make. you can add many different herbs, any type of ground meat, breadcrumbs or skip ’em and they always turn out moist and flavorful (these are still my favorite meatballs ever). when you’re baking your squash make sure to roast it cut side facing down (so it steams)! that’s a tip i didn’t know and it makes it much more tender. – joanie

spaghetti squash recipe | designlovefest

what you’ll need: 
serves 3-5

• 2 spaghetti squash
• 4 cloves of garlic
• 1 cup Italian parsley
• 1 cup parm
• 2 cup cherry tomatoes
• 1 egg
• 1/2 a white or yellow onion finely chopped
• 1 pound  ground turkey
• olive oil
• salt + peper
• red pepper flakes

• start by heating your oven to 400 degrees. i like to poke holes down the center line with a knife and pop the squash in the microwave for 5 minutes (those things can be HARD to cut open!) this makes it easier and softens it a bit.

• cut the squash in half lengthwise, brush with olive oil, sprinkle with salt and pepper and using the side of your knife crush two cloves of garlic into 4 pieces. rub the garlic inside the squash and then place inside each half. flip the squash over on the sheet pan and place in the oven to roast for 40 minutes. check to make it’s fully done by using a fork and seeing if you can easily spread the squash. if you feel any resistance put back in the oven. i like to wait till there is some browning happening on the sides. once cooked, turn oven down to 375 for the meatballs and tomatoes.

spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest

• while the squash cooks make the meatballs by combining the ground turkey, egg, 1/2 cup parsley, 1/2 cup parmesan, salt and pepper, chopped onion, 2 cloves of garlic grated into a bowl and mix by hand and then form 1″-2″ meatballs. heat a cast iron skillet on medium-high heat, once hot, add just enough oil to coat the bottom of the pan, add the meatballs (make sure you hear a sizzle sound), browning on all sides. once browned put them in the oven for 5-7ish minutes to make sure they are cooked through.

spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest

• for the tomatoes: wash and slice in half. place on a baking sheet, drizzle with olive oil, salt, pepper and a gentle sprinkle of red pepper flakes. place in the oven (still at 375) for about 5-7 minutes until they are blistered.

spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest
spaghetti squash recipe | designlovefest

• flake your squash with two forks and put into bowls, top with meatballs, blistered tomatoes, a big drizzle of olive oil, parm and parsley. serve and enjoy!

spaghetti squash recipe | designlovefest

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