Gather | Farmers Market Picnic

 No Responses »
Jul 112012
 

Farmers Market Date

Yes, I know the first thing your eye is drawn to is that crazy blanket! My great-grandmother made it and I think she was inspired by Joseph’s “coat of many colors.” I keep it my car for impromptu picnics… which are my favorite!!

Farmers Market Date

Monday I shared about our trip to the Suwanee Farmers Market. After selecting our individual turnovers (Peach for Jason and Chocolate-Hazelnut for me) from Our Daily Bread (a local baker), we headed to the lawn for a morning picnic. I had brought a couple of items I had at home…everything fit nicely in my “To Market To Market” tote too!

Farmers Market Date

Such a wonderful morning. I highly urge you to grab someone, head to the market, and enjoy some fresh, tasty goodness together. You can thank me later for the date idea. ;)

-Jamie

Farmers Market Date

Farmers Market Date

Farmers Market Date

 Posted by Jamie Wyckoff on July 11, 2012  Gathering Ideas

GATHER | Fish Tacos

 1 Response »
Jun 252012
 

FISH TACOS

Hello! This week we are taking a break from our regular Farmers Market series to share a small gathering. If you haven’t caught on, we (Allie and I) have a “thing” for food.   Cooking and eating doesn’t have to extravagant, but rather an experience to be shared. Sitting around a table with those close to you (or even strangers for that matter) takes the emphasis off consuming and encourages sharing life.

I personally try to make my meals intentional… sitting down, and hitting pause (if only for 5 minutes). An yes, I often document those moments on Instagram. Being intentional with selecting, purchasing, preparing and eating my food has become almost an art and creative outlet. It’s a opportunity to practice gratitude and take advantage of the resources at my fingertips. I would encourage you all to invite a friend over for dinner… make homemade pizza or just grill some burgers… or if you’re feeling crazy, have a picnic with cheese, crackers, and fresh fruit.

This dinner was prepared by the Chef Jason Jimenez. Yes, simple fish tacos were taken to the next level. Sautéed veggies, fresh pineapple salsa, cod, corn tortillas, brown rice, and plantains. Delicious dinner at dusk!

Happy Eating!

-Jamie

FISH TACOS

FISH TACOS

FISH TACOS

FISH TACOS

 Posted by Jamie Wyckoff on June 25, 2012  Gathering Ideas, Uncategorized

New Years Dinner

 2 Responses »
Jan 022012
 

butternut squah and lentils recipe

Happy New Year! Today we have a special treat for you. Chef Jason Jimenez has stopped by to share some menu ideas for a New Years dinner, creating a perfect excuse to entertain and gather with friends this month.

The menu I came up with is inspired by generations past from all over. My mom has always cooked the traditional Black eyed peas, smoked sausage, and greens. This year will be different… fun and delicious! My hope is that it will inspire some traditions or be the beginning of new ones.  The meal is for good fortune in the next year.

New Year Menu // Served Family Style

  • Grape and Walnut Salad
  • Slow Roasted Peppercorn Maple Pork Loin
  • Butternut Squash and Lentils with Onions and thyme
  • Braised Kale with garlic
  • Dessert: Golden raisin donuts with pecan honey drizzle

 

Butternut Squash and Lentils Recipe

Ingredients

  • 1 Onion (Diced)
  • 1 Butternut Squash (Peeled and Diced)
  • 2 oz Fresh Thyme (chopped)
  • 1 oz honey
  • 3 oz butter
  • 1 3/4 cups Lentils
  • 1 3/4 cups Water or Stock
  • Salt and Black Pepper
Directions
  1. Dice the onion and squash.
  2. Rinse lentils and sort through to make sure there are no pebbles or foreign objects in them but mostly look for the undesirable pebbles.
  3. In a medium size pot bring water or stock to a boil. Add a dash of salt.
  4. Add lentils and cook until tender. Water should be close to absorbed if they still have a bite to them. Add a little more water  if needed.  Approximately 20 mins cook time. Set aside once cooked.
  5. In a large pot add butter and butternut squash to a medium to hot pot and sauté for 5-7 minutes or until cooked to desired tenderness. I like mine with a little bite (al dente) so it doesn’t turn to mush.
  6. Add onions to the butternut squash, continue sautéing until onions are translucent then add honey, thyme and lentils.
  7. Season with salt and pepper .
  8. Enjoy the dish and the company.
-Jason

Additional Resources

 Posted by Jamie Wyckoff on January 2, 2012  Gathering Ideas, Recipe
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