Welcome to August Table, where recipes, beautiful tablescapes, and the art of slowing down come together. Pull up a chair, savor the moment, and find inspiration for your next gathering.
There is something grounding about baking this time of year. The quiet act of measuring and stirring, the scent of something warm rising in the oven, and the joy of giving a homemade treat all feel especially meaningful during the holiday season.
As many of you know, I’ve begun to cook and eat with more intention. Since my recent health journey, I’ve been learning how to better support my body by being more mindful of sugar, carbs, and blood glucose. I’m discovering a new rhythm in the kitchen and exploring recipes that are diabetic friendly and, truly, good for all.
These peanut butter cookies are a perfect example. Made with only a handful of ingredients, they are naturally gluten free, low in sugar, and full of flavor. They’re crisp at the edges, soft in the middle, and studded with just enough chocolate to feel like a treat. I made a batch to gift to friends, packaged in simple brown boxes lined with parchment and tied with red and white baker’s twine.
They are proof that something small can carry great joy.
Flourless Peanut Butter Cookies with Dark Chocolate
½ cup NatureBell monk fruit sweetener with allulose
⅓ cup sugar-free dark chocolate chips (I used Bake Believe)
Instructions:
Preheat the oven to 375ºF and line two baking sheets with parchment paper.
In a medium bowl, whisk the egg and salt. Stir in the peanut butter and monk fruit sweetener until fully combined. Fold in the chocolate chips.
Scoop slightly rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
Use a fork to gently press a crisscross pattern into each cookie and flatten them slightly.
Bake one sheet at a time for 8 to 10 minutes, until the edges are set and just beginning to turn golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To Serve or Share
Once cool, I nestled the cookies into small boxes lined with parchment, then tied them with red and white baker’s twine for a simple, heartfelt holiday gift. Whether you package them for a neighbor or enjoy one with a cozy cup of tea, I hope they bring you a moment of quiet joy.
This season, I’m reminded more than ever that what we give does not have to be extravagant. Sometimes, a small box of cookies, lovingly made, says exactly what we mean.
I’ve been quiet these past many weeks. And today, I come back to The Featured Table with a full heart and a renewed sense of purpose.
Many of you have written with kind words and questions about my health, and I want to share a bit of my story with you. In many ways, it has reshaped how I see everything.
On October 17th, I was diagnosed with pancreatic cancer. It shook me to my core.
On December 1st, I underwent surgery to remove half my pancreas and my spleen. Just over two weeks later, on December 16th, I was given the extraordinary news: I am cancer free.
There aren’t enough words to express what that moment felt like. Relief. Awe. Deep, quiet gratitude. I’m here. I’m healing. And I’m more convinced than ever that life is precious, and that health and love are everything.
I’m profoundly thankful to my doctors, to Krister who has cared for me with such grace, and to my family and friends who have surrounded me with light.
A New Lens: Food as Nourishment, Not Just Beauty
With part of my pancreas gone, I’ve stepped into a new chapter. I am learning to navigate blood sugar, glucose levels, and how food truly fuels the body. Honestly, I had no idea how much carbohydrates affect blood sugar until I was forced to face it.
After leaving the hospital, I felt completely unprepared. Suddenly the act of eating—something I have always loved, cherished, and written about—felt unfamiliar. But slowly, I began to learn. While every body is different, I have found that there are simple principles that can help all of us eat with more balance and intention.
For me, I now focus on protein, healthy fats, and fiber. I’ve learned that not all carbs are created equal, and that it matters how we pair them. As my dear friend Susan said, “Couch your carbs in fat and protein to give your body a little buffer and avoid those blood sugar spikes.”
This isn’t about restriction. It’s about awareness. And it’s about celebrating food that truly nourishes and delights.
So, moving forward, you’ll continue to find beautiful, delicious recipes here. Many will lean into wellness and supporting balanced blood sugar. But there will still be treats now and then. We need those joyful bites. I remain fully devoted to food that is flavorful, beautiful, and rooted in celebration.
Mocha Cheesecake with Chocolate Pecan Crust
A celebration of flavor, balance, and life itself
I made this cake to celebrate my mother’s birthday. It felt meaningful to create something decadent and beautiful that also supported my new health needs. This cheesecake is creamy, rich, and full of bold coffee and chocolate flavor. It also happens to be low in carbs and sugar free, thanks to a few thoughtful ingredient swaps. A true celebration dessert that brought smiles all around the table.
After the glaze set, I finished the top with a light sprinkle of pecan crumbles for texture and a rustic touch. I served each slice with our Garden print napkins in green and gray, which felt just right for the winter season—quietly elegant and full of life.
Ingredients
For the Crust:
1 ¼ cups pecan flour (or almond flour)
3 tablespoons cocoa powder
3 tablespoons golden monk fruit/erythritol blend (I used Lakanto Golden)
¼ teaspoon sea salt
¼ cup unsalted butter, melted
For the Filling:
24 oz cream cheese, softened
¾ cup Lakanto Golden monk fruit sweetener blend
1 teaspoon vanilla extract
½ teaspoon almond extract
⅓ cup heavy cream, room temperature
1 tablespoon espresso powder
3 large eggs, room temperature
For the Chocolate Glaze:
½ cup heavy cream
2 oz sugar-free dark chocolate, chopped
1 tablespoon Lakanto Classic white monk fruit sweetener
Instructions
Prepare the Crust:
Preheat your oven to 325ºF. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the pecan flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture resembles wet sand.
Press the crust evenly into the bottom of the pan.
Bake for 10 minutes, then remove and reduce oven temperature to 300ºF.
Make the Filling:
In a small bowl, whisk the espresso powder into the cream until fully dissolved. Set aside.
In a large bowl, beat the cream cheese until smooth and fluffy, about 1 to 2 minutes.
Add the Lakanto Golden sweetener blend, vanilla, and almond extract. Mix until smooth.
Pour in the espresso cream and mix again.
Add eggs one at a time, mixing gently just until combined. Scrape the bowl between additions.
Pour the filling over the baked crust and smooth the top.
Bake at 300ºF for 70 to 85 minutes, until just set in the center. A slight jiggle is fine.
Cool to room temperature, then refrigerate for at least 2 to 3 hours.
Make the Glaze:
In a small saucepan, heat the cream and Lakanto white sweetener until just simmering. Remove from heat and add chopped chocolate.
Let sit for 5 minutes, then stir until glossy and smooth.
Allow the glaze to thicken slightly, then pour over the chilled cheesecake. Let some of it drip down the sides.
Refrigerate for another 30 minutes to set the glaze.
Finish with a sprinkle of pecan crumbles on top before serving.
To Serve
Slice, savor, and share. Each bite is creamy, rich, and deeply satisfying, with the perfect coffee and chocolate balance. You would never guess it is low in sugar. It is joy on a fork.
With Gratitude
Thank you for being here. Thank you for reading, for caring, and for continuing to gather around this shared table with me. I am so happy to be back, and I look forward to sharing this new chapter of recipes, reflections, and rituals with you.
Until next time, may your days be filled with warmth, your meals with joy, and your health with grace.
This is the season when so many of us turn our hearts toward gratitude. Calendars fill with travel plans, shopping lists, and menus, yet beneath that busy surface there is usually a quieter inventory taking place. We count the people who will sit at our tables, the traditions that anchor us, the simple rituals that mark another year.
This November, that quiet inventory feels different for me.
About a month ago I received an unexpected health diagnosis that shook me to my core. I will be all right, and for that I am endlessly thankful, but the news was a jolt. It pressed pause on the familiar rhythm of my days and brought my attention sharply back to my body and what it needs in order to thrive.
Very quickly I realized something that sounds simple yet feels profound when you truly live it. What we put into our mouths shapes our health. It is not abstract. It is not optional. Food can be a form of medicine that restores and nourishes, or it can slowly steal from our bodies over time.
In response, I changed my diet almost overnight. Dairy, wheat, eggs, refined sugar, red meat, coffee and more all went out the door in one sweeping wave. The first days were not easy. Habit is a powerful thing and comfort often hides in what is most familiar, even when it is not what serves us.
Yet something surprising happened.
New rituals began to slip into place. Morning now starts with lemon water, then fresh celery juice, then a vibrant smoothie that tastes like sunlight in a glass. I find myself thinking less about what I “cannot” have and more about what I am choosing. My kitchen counters fill with vegetables, herbs, beans, seeds, fruits, and good fats. I experiment. I read labels. I pay attention.
And I feel better than I have felt in years.
My gratitude this season is not only for the people I love and the chance to gather with them. It is also for my body and its quiet resilience. For the way it responds when I finally listen. For Mother Nature’s generous bounty and its ability to heal us when we give it a chance.
Because of this shift, the recipes I share here may change. I may not be posting one every single Saturday in the way I once did, but when I do, you can trust that it will be something that feels both deeply delicious and supportive of your health. Food that comforts without asking your body to pay a price.
Today’s recipe is exactly that.
A birthday tart in a season of uncertainty
The week I received my diagnosis was also Krister’s birthday. In any other year I would have celebrated him with a beautiful, generous cake. Eggs, butter, cream, sugar, all the classic ingredients that belong to a festive dessert.
This year I wanted to place something different on our table. I wanted a dessert that still felt special and indulgent, yet aligned with this new way of caring for my body. Something that honored both celebration and healing.
The answer became these mini raw coconut cashew cream tartlets topped with a silky chocolate mousse. They are entirely plant based and raw. No dairy, no wheat, no eggs, no refined sugar. Yet they feel luxurious and a little bit decadent. They are the kind of dessert that makes you close your eyes for a moment on the first bite.
They were our candlelit birthday treat that night, and they are my offering to you now as we move toward Thanksgiving. A sweet reminder that nourishment and pleasure can absolutely live in the same dish.
Mini Coconut Cashew Cream Tartlets with Chocolate Mousse
Raw, plant based, and naturally sweetened
Makes about 10 to 12 mini tartlets, depending on the size of your muffin tin
Nut and Date Crust
Ingredients
2 cups nuts (almonds, pecans, pistachios, or walnuts)
I used almonds
1 teaspoon sea salt
2 cups pitted Medjool dates, semi soft
If your dates are quite dry, soak them in filtered water for 15 minutes, then drain well
Instructions
Prepare the pan Line a standard muffin tin with plastic wrap, letting it drape into each cavity so you can easily lift out the tartlets later.
Pulse the nuts In a food processor, add the nuts and sea salt. Pulse until the nuts are broken down into small bits. You want texture, not nut flour, so stop before it becomes a fine powder.
“Flour” the pan Scoop out a few spoonfuls of the finer nut crumbs from the bottom of the processor and lightly sprinkle them over the plastic wrap in each muffin cup. This will help keep the crust from sticking.
Create the dough Add the dates to the remaining nuts in the processor and pulse until the mixture begins to clump and hold together. If the mixture is too dry or crumbly, add one or two extra dates and pulse again. You are looking for a dough that sticks together easily when you press it between your fingers.
Form the crusts Divide the dough among the muffin cups and press it firmly and evenly along the bottom and slightly up the sides to form little tart shells. Take your time here. A compact crust will hold its shape beautifully once chilled.
Place the pan in the refrigerator while you prepare the coconut cashew cream.
Coconut Cashew Cream
Ingredients
1 cup cashews (raw, unsalted)
1/2 cup coconut oil, gently melted
1 teaspoon alcohol free vanilla extract
1/2 cup filtered water
Instructions
Blend until silky Add the cashews, melted coconut oil, vanilla, and water to a high speed blender. Blend until the mixture is very smooth and creamy, stopping to scrape down the sides as needed.
Fill the tart shells Remove the crusts from the refrigerator and spoon the coconut cashew cream into each one, smoothing the tops so they are level.
Chill Return the pan to the refrigerator so the cream can set while you prepare the chocolate mousse layer.
Chocolate Mousse
This mousse is rich and smooth, yet completely dairy free. The soaked cashews create the body, while cacao brings the deep chocolate flavor.
Ingredients
1 3/4 cups cashews, soaked in water for 4 to 6 hours, then drained
1 cup organic agave nectar (you can also use pure maple syrup if you prefer)
1 cup raw cacao powder or unsweetened cocoa powder
1/3 cup full fat coconut milk or coconut cream
2 tablespoons coconut oil, gently melted
1 teaspoon alcohol free vanilla extract
1/2 teaspoon fine sea salt
Instructions
Blend the mousse Place all ingredients in a high speed blender such as a Vitamix and blend until the mixture is completely smooth and lush, with no visible bits of cashew. If the mousse seems too thick, add a tablespoon of water and blend again, repeating only as needed until you reach a silky consistency.
Taste and adjust Taste the mousse. If you prefer a sweeter dessert, add a little more agave, blend again, and taste once more. If you want a deeper chocolate flavor, you can add an extra spoonful of cacao.
Chill and store Transfer the mousse to a container and chill in the refrigerator until slightly thickened. The mousse can be stored in the refrigerator for up to 1 week.
Assembling and Serving
Layer the tartlets Take the tartlets from the refrigerator and either pipe or spoon the chilled chocolate mousse over the coconut cashew cream, creating a beautiful mound on top.
Top with berries Finish each tartlet with your favorite fresh berries. Raspberries, blackberries, or sliced strawberries are all beautiful here.
Serve with extra mousse Arrange the tartlets on a serving platter. Place any remaining mousse in a small bowl and set it on the table alongside a bowl of fresh berries so guests can add an extra spoonful of mousse and fruit to their plates. It feels generous and festive, and nothing goes to waste. We set our table with theJuniper Kolkata in Brown Tablecloth from August Table because we loved how the browns from the dessert and in the linen complimented each other.
A closing note of gratitude
As you plan your own Thanksgiving menu and think about the people who will gather around your table, I hope you will leave a little room for tenderness toward yourself. Our bodies carry so much for us. They keep going even when we ignore their quiet requests.
These little tartlets are a love letter to that quiet voice. They are a reminder that dessert can feel indulgent and still honor the way you want to feel in your own skin.
This year, my gratitude is layered, much like these tartlets. Gratitude for the people I love. Gratitude for the table that holds us. Gratitude for the hard news that nudged me back into alignment. And gratitude for the simple, beautiful truth that when we treat our bodies with care, they often know exactly how to meet us halfway.
So this Thanksgiving, I hope we can all be deeply grateful for our health. May we be compassionate and kind with ourselves and with one another, and choose to rest our attention on joy.
If you make these, I hope they bring a bit of that feeling to your home too.
Thanksgiving is a time for gratitude, for slowing down long enough to notice the small and beautiful moments that fill our days. It is about gathering, giving thanks, and celebrating the warmth of home. At our table this year, one of the highlights will be this delicious sweet potato pie, rich with flavor and filled with the simple goodness of roasted sweet potatoes.
This pie is smooth, fragrant, and deeply satisfying, with a hint of cinnamon and vanilla that tastes like the season itself. Roasting the sweet potatoes gives them a caramelized sweetness that sets this pie apart, making it even more comforting than the traditional pumpkin version. We serve it with a generous layer of homemade vanilla whipped cream for the perfect finish. Our table is set with the Seraphim Green Napkins from August Table – we love how the green pairs with the soft orange of the pie.
1½ cups mashed roasted sweet potato (from about 2 to 3 medium or large sweet potatoes)
1 unbaked pie shell (recipe below)
Instructions
Preheat oven to 450 °F.
In a large bowl, beat the eggs slightly. Add sugar, cinnamon, allspice, vanilla, and milk.
Stir in the mashed roasted sweet potatoes until smooth and well blended.
Pour the mixture into the unbaked pie shell.
Bake at 450 °F for 10 minutes, then reduce the heat to 350 °F and continue baking for about 30 minutes, or until the center is just set.
Allow to cool completely before topping with vanilla whipped cream.
Roasted Sweet Potatoes
Ingredients
2 to 3 medium to large sweet potatoes
Instructions
Preheat oven to 425 °F and line a baking sheet with foil.
Prick each sweet potato several times with a fork and rub the skins lightly with oil if desired.
Bake for 45 to 50 minutes, or until tender.
Let cool, then scoop out the flesh and mash or purée until smooth.
Best Pie Crust
Ingredients
1½ cups flour (regular or cup-for-cup gluten-free)
1 stick cold butter
½ teaspoon salt
1 big spoonful of sugar
3 tablespoons cold water
Instructions
Mix the flour, salt, and sugar in a bowl.
Cut the butter into the flour mixture until it resembles coarse meal.
Gradually add the cold water, mixing just until the dough comes together.
If you prefer, place all ingredients in a food processor and pulse until a dough forms.
Roll out the dough on a lightly floured surface, place it in your pie plate, and gently pinch the edges to create a pretty crust.
Homemade Vanilla Whipped Cream
Ingredients
1 cup cold heavy cream or heavy whipping cream
2 tablespoons granulated or confectioners’ sugar
½ teaspoon pure vanilla extract
Instructions
In a large bowl, using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3 to 4 minutes.
Medium peaks hold their shape softly and are ideal for topping desserts.
If the cream becomes too stiff, fold in a little extra cold cream by hand until smooth again.
Golden, creamy, and delicately spiced, this sweet potato pie will be a featured highlight on our Thanksgiving table this year. It is simple, full of heart, and the perfect way to give thanks for the season’s abundance. Serve it with vanilla whipped cream and share it with those you love.
There is a kind of beauty in the meals that bring us back to center, the ones that fill the house with a familiar aroma and ask nothing more than to be shared. This week’s Featured Table is just that, a simple and comforting turkey meatloaf that nourishes both body and spirit.
Made with tender ground turkey, a touch of milk for moisture, and a blend of seasonings that feel both classic and cozy, this dish is one I return to often. I like to make two or three loaves at a time so there is plenty to enjoy throughout the week. It is just as good warm from the oven with coconut rice and a green salad as it is the next day, sliced between soft bread for the perfect sandwich. This is the kind of food that makes a table feel lived in and loved.
In a large bowl, combine the ground turkey, bread crumbs, milk, egg, cheese, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, dried onions, salt, pepper, and parsley if using. Mix gently until just combined.
Shape the mixture into a loaf and place it in a lightly greased baking dish.
In a small bowl, mix together the ketchup and brown sugar. Spread the mixture evenly over the top of the meatloaf.
Bake for 30 minutes or until cooked through and golden around the edges.
Let it rest for a few minutes before slicing and serving.
Moist, flavorful, and endlessly comforting, this turkey meatloaf is a favorite that never fails. Serve it with coconut rice and a crisp green salad, or enjoy it tucked into a sandwich the next day.
It is proof that the best meals are often the simplest, shared at a table where everyone feels at home.
There are few things more comforting than the smell of banana bread baking in the oven. It fills the kitchen with warmth and promise, inviting everyone to linger just a little longer. This chocolate chip banana bread cake is as simple as it is satisfying, tender and fragrant with the natural sweetness of ripe bananas.
Made with five bananas, it is wonderfully moist and full of flavor. Serve it warm for breakfast when you have a house full of guests, or slice it in the afternoon with a cup of tea. It can also be served as a dessert with a scoop of vanilla ice cream melting over the top. However you choose to enjoy it, this recipe feels like home, easy and nourishing and always welcome.
🍌 Chocolate Chip Banana Bread Cake
Ingredients
Nonstick baking spray, for the pan
8 tablespoons (1 stick) salted butter, melted
1 cup packed brown sugar (light or dark)
2 large eggs, beaten
2 teaspoons pure vanilla extract
4 to 5 ripe bananas, mashed
1¾ cups all-purpose flour (regular or cup-for-cup gluten-free)
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
½ to 1 cup mini or regular semi-sweet chocolate chips (optional)
1 to 2 tablespoons granulated sugar, for dusting on top
Instructions
Preheat the oven to 350 °F and spray an 8 × 8 inch baking pan with nonstick baking spray or line it with parchment paper.
In a large bowl, mix together the melted butter, brown sugar, eggs, and vanilla until well blended. Add the mashed bananas, leaving some small chunks for texture.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips if using.
Pour the batter into the prepared pan and spread it evenly. Sprinkle the top with granulated sugar and add a few extra chocolate chips if you like.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter.
When completely cooled, cover and store for up to two days.
Simple, comforting, and filled with the goodness of ripe bananas and a touch of chocolate, this banana bread cake is the perfect way to slow down and savor the weekend.
Pull up a chair, pour yourself a cup of coffee, and linger a moment at the table. There is something quietly perfect about a brownie. It asks for no embellishment, yet graciously accepts it. A simple square can be enjoyed in the early morning beside a steaming cup of coffee, the deep chocolate meeting the warmth of the day’s first sip. Later, that same brownie can be transformed into an elegant dessert, adorned with a scoop of vanilla ice cream and a ribbon of hot fudge.
This recipe is wonderfully forgiving and endlessly adaptable, yielding a rich, fudgy texture that rests somewhere between a classic brownie and a piece of fine chocolate fudge. It’s the kind of treat that makes itself at home in any setting, whether tucked beside a morning mug or plated beautifully for guests after dinner. I added a hint of almond extract for subtle depth, though peppermint and a glossy ganache would make a beautiful winter version. However you choose to serve it, this is the kind of recipe that reminds you that simplicity often holds the truest pleasure.
Preheat oven to 350 °F. Grease a 13″ × 9″ baking pan or line it with parchment paper.
In a heavy saucepan over low heat, melt 1 cup of the chocolate chips with the butter, stirring until smooth. Remove from heat and let cool slightly.
Add eggs, stirring quickly and well so they do not cook.
Add flour, sugar, baking soda, and vanilla. Stir well until the batter comes together.
Fold in the remaining chocolate chips.
Spread evenly into the prepared pan.
Bake for 18 to 22 minutes, or until a wooden pick inserted in the center comes out slightly sticky. Cool completely before cutting into squares.
Styling & Serving Ideas
Brownies are beautiful in their simplicity. Serve one warm from the pan with a morning coffee and let the deep chocolate mingle with the comfort of that first sip. Or, dress it up for a dinner party — a square on a small dessert plate, a scoop of vanilla ice cream melting just slightly over the top, a drizzle of hot fudge, perhaps even a sprinkle of sea salt or toasted almonds for texture.
For a touch of creativity, stir in almond or peppermint extract to the batter. In cooler months, finish the brownies with a layer of ganache for a glossy, wintery treat.
Even without adornment, these brownies are pure comfort — rich, fudgy, and honest. They remind us that the best things in life are often the simplest.
And if you look closely, you’ll see a peek of something special coming soon — our newest Seraphim napkin in a soft, lovely blue, the perfect companion for coffee, chocolate, and quiet moments at the table.
Fall has officially arrived. The air feels crisper, the days are a little shorter, and there’s that familiar shift in light that makes late September so beautiful. Even as the season changes, the basil in my garden is still thriving, so I gathered handfuls of it and made a big batch of walnut pesto this week. There is something deeply satisfying about making pesto at home. It is quick, easy, and instantly transforms a simple meal into something memorable.
Pesto is one of those powerhouse flavors that can turn the ordinary into something extraordinary. Add a spoonful to a basic soup, and suddenly you have a layered dish that feels special. Toss it with pasta and dinner is ready in no time at all. This recipe is especially fitting right now, bridging summer’s brightness with autumn’s coziness.
Walnut Pesto Pasta
Ingredients
5 cups fresh basil leaves, packed
1 cup mixed nuts (walnuts and pine nuts, or all walnuts, or all pine nuts)
8 cloves garlic, diced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2/3 cup to 1 cup extra virgin olive oil
1 cup freshly grated Parmesan cheese
Instructions
Place the nuts and garlic in the bowl of a food processor. Blend for 30 seconds.
Add the basil leaves, salt, and pepper. With the processor running, slowly pour in the olive oil through the feed tube until the mixture is smooth but still has a bit of texture.
Add the Parmesan and purée briefly until combined.
Taste and add more cheese if necessary and sprinkle extra nuts on top.
To Serve
Cook one box of your favorite pasta. I used fettuccini this week, and the silky ribbons were perfect for holding the pesto. Toss the warm pasta with all of the pesto, adding a drizzle more olive oil if needed. Taste and season with additional salt and pepper. Finish with extra Parmesan on top. For a simple garnish, tuck a small cluster of basil leaves at the edge of the pasta and scatter a few grape tomato halves for color.
The pesto will keep for a week in the refrigerator with a thin layer of olive oil on top, though I usually use mine right away when the flavors are freshest.
Styling the Table
For this dish, I styled the table with our new Seraphim print in green, which beautifully mirrors the vibrant hue of the pesto. A simple white bowl lets the rich green pasta shine, while the patterned textile brings depth and warmth to the setting. Add a glass of wine and a loaf of rustic bread, and you have a meal that feels both comforting and elegant.
As the season shifts, I hope this pesto pasta brings a taste of summer’s garden bounty to your autumn table. Let it remind you that simple food, when made with love, can be the most satisfying of all.
There is something magical about a dessert that feels both delicate and celebratory. While traveling in Poland this week, I was served a petite pavlova with chocolate cream and fruit that instantly captured my heart. It was crisp on the outside, soft and airy within, and topped with fruit that seemed to glow on the plate. I came home inspired to recreate it with my own touch. The custard takes me back to my grandmother’s kitchen in summer. I can still remember waiting by her side as she stirred, eager for the moment she would hand me a bowl topped with fruit as we sat on the porch overlooking the Corotoman River.
For my version, I kept the meringues small and elegant, filled them with silky homemade vanilla custard, and finished with a jewel toned raspberry strawberry coulis. Fresh strawberries and peach slices add brightness and texture. Served on my latest found treasure, Midwinter Stonehenge Sun china made in England in the 1970’s, this dessert feels like a celebration of late summer. I paired it with our Talelayo napkins in yellow for a setting that is radiant and full of joy.
Mini Pavlovas
2/3 cup egg whites (5 to 6 large eggs)
1 1/4 cups sugar
2 1/2 teaspoons cornstarch
1 teaspoon white vinegar
Separate the egg whites while cold, then measure out 2/3 cup. Allow to come to room temperature for 30 minutes.
Preheat oven to 225°F.
In a stand mixer, beat the egg whites on high for 1 minute. Slowly add the sugar, one spoonful at a time.
Continue beating for 8 minutes until glossy and smooth. Add vinegar and cornstarch, then beat 30 seconds more.
Line two trays with parchment. Pipe 12 to 13 mounds about 2 1/2 inches wide and 2 inches tall. Flatten the tops slightly to form a well.
Bake for 1 hour 15 minutes, or until dry to the touch. If still sticky, bake a little longer. Turn off the oven, crack the door, and let rest for 30 minutes.
Vanilla Custard
1/2 cup sugar
1/3 cup flour
Dash of salt
3 egg yolks
2 cups milk
1/2 teaspoon vanilla
In the top of a double boiler, whisk together sugar, flour, and salt. Blend in yolks and milk. Cook uncovered over simmering water, stirring constantly, until thickened, 10 to 12 minutes. Remove from heat and stir in vanilla.
Raspberry Strawberry Coulis
1 cup raspberries
1 cup chopped strawberries
1/4 cup sugar
1/4 teaspoon almond extract
Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer 10 minutes until fruit breaks down. Remove from heat and cool.
To Assemble Place a pavlova on a plate. Spoon custard into the center, drizzle generously with coulis, and finish with chopped strawberries and peach slices.
Styling the Table This dessert is a joy to serve because it is as beautiful as it is delicious. Pavlovas look elegant on patterned china, especially with the contrast of fresh fruit. I love how the golden tones of the peaches echo the sunny yellow of our Talelayo napkins, making the whole table feel warm and welcoming. Serve with a cup of coffee for a moment that feels both comforting and celebratory.
If you enjoyed this recipe, you might also like the rustic charm of a caramelized onion tart for an easy savory centerpiece, or the warmth of our winter carrot and sweet potato soup for a cozy evening. Both carry the same spirit of simple yet beautiful meals that invite you to slow down and enjoy.
As we reel gently toward fall, there is something deeply inspiring about a warm yet nourishing dinner that celebrates both tradition and simplicity. Greek cooking has always been rooted in fresh ingredients and layers of flavor, and spanakopita is one of its most beloved dishes. This savory spinach and feta pie wrapped in delicate phyllo pastry has been enjoyed for generations, bringing together humble greens, tangy cheese, and the golden crunch of flaky pastry.
Some may shy away from working with phyllo sheets, but there is no need to. They are much easier than you might think. The key is to thaw them in the refrigerator the day before you plan to bake, and when you are ready, simply keep them covered with a lightly damp kitchen towel while you assemble. They dry quickly, but with this small step, the process becomes calm and even enjoyable.
The Recipe: Spanakopita
For the Spinach and Feta Filling
16 oz frozen chopped spinach, thawed and well-drained
2 bunches fresh parsley, finely chopped
1 large yellow onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 eggs
10 oz feta cheese, crumbled
2 teaspoons dried dill
Freshly ground black pepper
For the Crust
1 package phyllo dough, thawed overnight in the fridge
1 cup olive oil, plus more as needed
Instructions
Preheat the oven to 325°F.
Make sure your spinach is thoroughly drained, pressing out excess liquid with your hands.
In a large bowl, mix together the spinach, parsley, onion, garlic, olive oil, eggs, feta, dill, and black pepper until combined.
Prepare a 9 ½ x 13-inch baking dish by brushing the bottom and sides with olive oil.
Layer two sheets of phyllo into the dish, letting them drape over the sides, and brush lightly with olive oil. Repeat this step, layering and brushing, until about two-thirds of the sheets are used.
Spread the spinach and feta mixture evenly over the pastry base.
Continue layering the remaining phyllo sheets two at a time, brushing each layer with olive oil. Finish with a final brushing of oil and a few drops of water on top.
Tuck in or crumple the edges neatly, brushing them well with oil.
Score lightly into squares if you like, then bake for 1 hour, or until the crust is golden and crisp.
Slice fully once cooled slightly and serve warm.
Homemade Tzatziki
½ cup grated cucumber, squeezed of excess liquid
1 cup thick Greek yogurt
1 tablespoon lemon juice
½ tablespoon olive oil
1 garlic clove, grated
¼ teaspoon sea salt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint (optional)
Mix all ingredients in a bowl and chill until serving.
Setting the Table
We served the spanakopita alongside a fresh Greek salad of tomatoes, cucumbers, and olives in a greek vinaigrette, which added brightness and balance to the flaky pie and creamy dip. A small bowl of briny olives and other mezze can complete the spread. For our table this week, we pulled out our new Seraphim print in Gray napkins, letting its soft, elegant pattern ground the meal with quiet charm. Simple garden flowers in a vase and bowls of dips can made the setting feel abundant yet relaxed.
Happy Sunday, friends. I know this post usually arrives in your inbox on Saturday, but travel has a way of rearranging even the best laid plans. I had everything prepped, recipe written and photographs ready, yet on my journey home from Peru yesterday I completely spaced. Consider this a slightly belated gift for your weekend table.
After a enjoying flavorful, vibrant dishes in Peru, including a Chinese Peruvian fried rice that I will be recreating soon, I have returned home with a renewed appreciation for the simplest preparations. Today’s recipe is one of my very favorites for ease and versatility: roasted shrimp.
There is something wonderfully unfussy about roasting shrimp. In just 10 minutes, you have perfectly cooked, tender shrimp ready for whatever you dream up. Serve them as a classic appetizer with a dipping sauce, in this case Ina Garten’s Shrimp Cocktail Louis, or make them the star of an easy dinner. While the shrimp roast, boil linguine and toss it with a buttery white wine sauce, or fold them into a fragrant rice dish with fresh herbs and vegetables. The possibilities are endless.
This week’s shrimp came from our local gem, Miss Mary Seafood’s in White Stone. The freshness makes all the difference.
Roasted Shrimp
Ingredients 2 pounds large shrimp, peeled, deveined, tails on 1 tablespoon good olive oil (we sell it in our shoppe!) Kosher salt and freshly ground black pepper
Instructions
Preheat the oven to 400°F.
Dry the shrimp well with paper towels. Place on a parchment lined sheet pan.
Toss with olive oil, salt and pepper.
Roast for 10 minutes, until firm and just cooked through.
At this point, the shrimp are ready for anything: set aside while you prepare a sauce, toss into pasta, or serve simply with lemon wedges.
Shrimp Cocktail Louis (Ina Garten’s Recipe)
Ingredients 1 1/4 cups good mayonnaise (I like Duke’s) 1/2 cup Heinz chili sauce 1/2 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons grated white horseradish, drained 2 teaspoons sriracha sauce 1 teaspoon Worcestershire sauce 1/4 cup minced scallions (about 2) 2 tablespoons capers, drained
Instructions In a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the scallions and capers. Chill until ready to serve.
The sauce is creamy, tangy, briny and just the right balance of heat and brightness, a perfect partner for roasted shrimp.
Styling Notes
I styled this dish on a white platter with a small white bowl of Louis sauce, letting the shrimp form a welcoming circle around it. For a fresh pop of color, I used our latest print, Seraphim Green napkins, which paired beautifully with the crisp simplicity of the presentation. A scattering of lemon wedges not only brightens the look but also adds freshness for guests to squeeze over their shrimp.
This dish pairs beautifully with a crisp white wine or sparkling water with citrus slices. For gatherings, you can prepare the shrimp in advance and serve at room temperature, a true host’s trick.
As the light shifts and September edges near, may this recipe remind you that the simplest meals often bring the most joy. A platter of roasted shrimp, shared around the table, is all it takes to turn an ordinary day into something memorable.
As August slips toward September, evenings are cooling ever so slightly, inviting us to linger around the table a bit longer. In these in between weeks I love to bring out warm, shareable dishes that feel cozy and inviting without being fussy. A bubbling Hot Artichoke Dip fits the moment perfectly. It is easy to assemble, ready in under thirty minutes, and exactly the kind of gooey, golden comfort food that gathers people together.
This recipe is wonderfully simple. The creamy base of artichokes, green chilis, jalapeño, mayonnaise, and Parmesan transforms in the oven into a dip that is rich, savory, and irresistible. I love serving it with warmed crusty bread although any chip or cracker works just as well. This is a dish that asks only to be shared.
Hot Artichoke Dip
Ingredients 1 (14 ounce) can artichoke hearts in water, drained 1 small can El Paso green chilis, mild 1 small jalapeño, chopped 1/3 cup mayonnaise, about 3 1/2 ounces 1 cup grated Parmesan cheese Toasted bread or chips of any kind for serving
Instructions
Preheat the oven to 400°F (200°C).
Chop the artichokes and jalapeño. Combine with the chopped green chilis, mayonnaise and Parmesan, mixing well.
Transfer mixture to an ovenproof baking dish. Bake for 15 to 18 minutes until golden and bubbling.
For a deeper golden top switch the oven to broil for 1 to 2 minutes at the end.
Serve warm with bread, chips, or crackers.
Make ahead tip: Prepare the dip up until he baking step, cover, and refrigerate for up to 24 hours. When ready, simply bake until bubbly and golden.
Styling Notes I styled this table with our Garden Gray Tablecloth with Yellow and Green and paired it with Garden print napkins in cream and gray. The palette feels subtle yet cheerful and mirrors the transition from summer to fall. For flowers, I gathered simple basil leaves and their delicate blossoms along with onion flowers from the courtyard herb garden. This unstudied arrangement feels just right: fresh, effortless, and grounded in the season.
When serving, I like to place the hot dish at the center of the table alongside a pitcher of a special drink, perhaps citrus water or a light cocktail, to make it feel like a true gathering. A warm and inviting setting does not require extravagance, only thoughtful touches, a few flowers from the garden, and food that makes people smile.
As we lean into cooler nights, let this easy dip be your reminder that simple seasonal dishes can bring so much comfort. Here is to cozy beginnings, warm tables, and the joy of gathering around something delicious.
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