Don't forget to add love, it makes all the difference!
If you’re in the Southern California area this Spring, you are in for a real treat. The rains have brought the most beautiful Super Bloom! These photos were taken at Walker Canyon in Lake Elsinore. It’s an easy drive up the 15 North & about an hour outside of San Diego. Take the Lake Street exit & head straight up the hill for the best views. Don’t forget to tag me in your poppy photos. I’d love to see what you capture! @LiveLoveSaute
I’ve found a new love in North Park! Serving up specialty coffees, avocado toast, pastries & flowers. This is a must try in San Diego.
I ordered the seasonal Rose Vanilla Latte, which was perfect with just a hint of rose. The avocado & egg were atop rosemary sage bread, need I say more?
I will definitely be trying the Lavender Honey Latte on my next visit, which will be soon! Nothing but goodness coming out of this shop!
http://www.communalcoffee.com/
I’ve been singing Queenstown’s praises since my first meal there in 2015 & I haven’t stopped. The brunch menu is definitely my favorite. I have yet to find any breakfast/brunch item anywhere else that rivals the Oink. Jalapeño cornbread topped with garlic kale, hoison pulled pork, poached eggs, & jalapeño cayenne hollandaise sauce. It’s simply perfection on a plate.
If you go for lunch or dinner, make sure to try the rosemary aioli dipping sauce with your fries and burger. It’s what dreams are made of. Most recently, I tried the Chicken & Waffles and was delighted that it came with a kick of heat. We are in San Diego, after all. Bring on the jalapeños!
http://queenstownpublichouse.com/
Perfect cup on a chilly night!
Ingredients:
2 cups Oatly Oat Milk
3 tbsp turbinado sugar
1/2 tsp cinnamon
1/2 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract
4 tbsp cocoa powder
Warm milk in a saucepan over medium heat. Whisk in sugar, until dissolved. Continue whisking and add cinnamon, vanilla and cocoa. Whisk constantly until well blended. Do not boil. Serve immediately.
Please note, this content uses referral links for products I have used and loved.
Don’t forget to add love, it makes all the difference!
It’s true, home is where the heart is. My heart is always with my family. This pumpkin tart reminds me of all the yummy Thanksgiving meals my Mom and Grandma made during my childhood. Now that I’m lactose intolerant, I am so excited to have a dairy free version that actually tastes just as delicious! Aren’t the Williams-Sonoma pie crust leaf cutters the cutest? I’m looking forward to creating many more leaf designs, but a heart seemed fitting for Thanksgiving.
Round Tart Pan With Removable Bottom
Ingredients:
1 (15 oz) can Libby’s 100% Pumpkin Puree
1 (11.25 oz) can Nature’s Charm Sweetened Condensed Coconut Milk
2 eggs, lightly beaten
1 egg beaten + splash of water, for egg wash
1/4 cup turbinado sugar
1 tsp cinnamon
1 1/2 store bought refrigerated pie crust
flour
1/2 tsp sea salt
Preheat oven to 350 degrees. Spray 9 1/2 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in freezer 15 minutes. Cut second pie crust in half, place one part onto floured cutting board and refrigerate second half (for other use). Using the leaf pie crust cutter, cut out 10 leafs. Set aside.
In a large bowl, combine sugar, salt and cinnamon. Stir in pumpkin, condensed milk and 2 eggs until combined well. Pour into tart shell. Place dough leafs in heart design on top of pumpkin filling. Paint with egg wash.
Place on a baking sheet. Bake for 45 minutes. Leaf cutouts should be slightly browned. Remove from oven and let cool 20 minutes. Refrigerate entire pan (outer ring and bottom) until ready to serve. When ready to serve, remove pans outer ring and place on serving tray.
Please note, this content uses referral links for products I have used and loved.
Don’t forget to add love, it makes all the difference!
Finally, it’s cool enough to turn on the oven!
Ingredients:
1 spaghetti squash
16 oz Italian sausage
3 garlic cloves, chopped chunky
1 small yellow onion
24 oz Mezzetta Italian plum tomato delicate marinara (1 1/2 jars)
1/2 cup parmesan, freshly grated
extra virgin olive oil
Preheat oven to 350 degrees. Cut top & bottom off of squash. Slice in half lengthwise. Remove all seeds. Line baking sheet with foil. Place squash, cut side down on baking sheet. Use a fork or knife to pierce the squash in several places. Bake for 45 minutes-1 hour or until a fork can be inserted without resistance.
While squash is baking, sauté onions in olive oil. Cook until tender. Add garlic and cook one minute. Remove from skillet and set aside. Add sausage to skillet. Break into small pieces and cook 12-14 minutes, until browned. Add onions, garlic, and sauce into skillet. Stir to combine meat and sauce.
Remove squash from oven, turn over and use fork to scrape the inside into spaghetti-like strands. Mix squash strands into meat sauce. Place combination into baking dish (I used an 11 inch oval Le Creuset). Sprinkle parmesan over top, cover with foil and bake for 15 minutes. Serve immediately.
Don’t forget to add love, it makes all the difference!
This recipe takes me home to Indiana! Serve it up warm this Labor Day!
Ingredients:
1 pound Klondike Petite red potatoes
1 small sweet Maui onion, chopped
1/2 cup white vinegar
1/2 cup water
1 tbsp sugar
1 tbsp flour
1 tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp ground pepper
Place potatoes in a medium sized pot. Cover with water. Bring water to boil & cook for 30 minutes or until tender. Drain & set aside.
Add onions & olive oil to skillet. Cook over medium heat until tender. Add sugar, salt & pepper to onion. Slowly add flour to onion mixture & combine. Pour in vinegar & water. Stirring continuously, bring to a boil for one minute. Remove from heat. Quarter potatoes & add to skillet. Stir to coat all sides of potatoes. Serve warm.
Don’t forget to add love, it makes all the difference!
A sweet end to summer! Perfect for your Labor Day spread!
Ingredients:
1/2 cup lemon juice
1/2 cup turbinado sugar
1/2 Nature’s Charm Coconut Cream
3 eggs
2 egg yolks
1 store bought pie crust
powdered sugar, for dusting
Preheat oven to 400 degrees. Spray 9 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in freezer 15 minutes.
In a large bowl, beat lemon juice & sugar until smooth in consistency. Add coconut cream slowly and then one egg at a time until well blended. Pour filling into tart shell.
Place tart pan on a foiled baking sheet. Bake for 30 minutes or until slightly browned. Refrigerate for 30 minutes to 1 hour. Serve with a dusting of powdered sugar.
Please note, this content uses referral links for products I have used and loved.
Don’t forget to add love, it makes all the difference!
This is the perfect summer dessert! Try it today!
Ingredients:
1 yellow peach, ripened and sliced thin
4 tbsp turbinado sugar
1 store bought pie crust, thaw according to box directions
1 egg beaten + splash of water, for egg wash
Preheat oven to 400 degrees. Place pie crust on a lightly floured surface and set aside, to thaw. Line baking sheet with parchment paper. Slice peaches. Place room temperature pie crust onto baking sheet. Sprinkle 2 tbsp sugar onto center of pie crust. Arrange peach slices, overlapping, on center of pie crust. Leave a 2 inch border. Fold excess dough border over peaches, pleating as you fold. Use a pastry brush to lightly paint top of dough with egg wash. Sprinkle remaining sugar over peaches and dough. Bake for 30 minutes or until golden brown. Cool for 5 minutes and serve warm.
Don’t forget to add love, it makes all the difference!
