Month: January 2025

Gather / Recipes

The Featured Table: A Cozy Bowl of Healing Thai Red Coconut Curry Soup

Welcome to this week’s edition of The Featured Table! With winter’s chill in full force, there’s nothing better than a warm, nourishing bowl of soup to keep us cozy and healthy. This week, we’re diving into a recipe that’s bursting with vibrant flavors and loaded with good-for-you ingredients.

Our Thai Red Coconut Curry Soup is a vegan, gluten-free wonder that’s as delicious as it is healing. Featuring aromatic garlic, ginger, and turmeric, this soup brings both warmth and wellness to your table. While it’s perfectly satisfying on its own, feel free to customize it by adding chicken or shrimp for an extra protein boost.

Ready to savor this delightful bowl of goodness? Let’s get cooking.

Thai Red Coconut Curry Soup

Ingredients

For the Soup:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh ginger, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried turmeric
  • 1 medium onion, chopped
  • 1 small carrot sliced
  • 1/4 cup Thai red curry paste
  • 2 cans (14 ounces each) full-fat coconut milk
  • 2-3 cups low-sodium vegetable broth
  • 3 tablespoons soy sauce or coconut aminos (for a gluten-free option)
  • 3 tablespoons creamy peanut butter
  • 3 cups fresh spinach
  • 2 cups sliced mushrooms (white or baby bella)
  • 1/4 cup fresh cilantro or Thai basil, chopped
  • 8 ounces rice noodles
  • Limes and crushed peanuts, for serving

For the Crispy Sesame Chickpeas:

  • 1 can (14 ounces) chickpeas, drained and patted dry
  • 1/4 cup tamari or soy sauce
  • 1 tablespoon pure maple syrup
  • 1/2 cup flaked unsweetened coconut
  • 3 tablespoons sesame seeds

Instructions

1. Prepare the Crispy Sesame Chickpeas:

  • Preheat your oven to 425°F.
  • On a baking sheet, toss the chickpeas with olive oil, tamari, and maple syrup. Bake for 15 minutes.
  • Add the coconut and sesame seeds, toss to coat, and bake for an additional 5-10 minutes, or until the chickpeas are extra crisp. Set aside.

2. Cook the Soup Base:

  • In a large pot over medium heat, warm the olive oil. Add the onion, carrot, garlic, ginger, turmeric, and red curry paste. Cook until fragrant, about 2 minutes.
  • Add the sliced mushrooms and sauté for a few minutes until softened.
  • Stir in the coconut milk, vegetable broth, peanut butter, and a pinch of black pepper. Simmer over medium heat for 5-8 minutes.

3. Add the Greens:

  • Stir the fresh spinach and chopped cilantro (or Thai basil) into the soup. Let the greens wilt slightly.

4. Cook the Noodles:

  • While the soup simmers, prepare the noodles according to the package directions. Drain and set aside.

5. Assemble and Serve:

  • Divide the cooked noodles among serving bowls. Ladle the soup over the noodles.
  • Top each bowl with crispy chickpeas, a squeeze of fresh lime juice, crushed peanuts, and extra herbs for garnish.

This Thai Red Coconut Curry Soup is a wholesome option that’s packed with flavor and comfort—perfect for a quiet night at home or as a showstopper for a dinner gathering. We hope this dish brings warmth and joy to your table this week. Enjoy!

Shop the look: Elevate your tablescape with our elegant August Table napkins, available in the Garden print in Green and Gray. These popular napkins are currently on backorder, so secure yours now!

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Gather / Recipes

The Featured Table: A Stunning Red Onion Tart Tatin

Welcome to this week’s edition of The Featured Table, where we highlight recipes and inspiration to elevate your dining experience. Each Saturday, we celebrate the art of gathering with dishes designed to bring beauty and joy to your table. This week, we present a culinary centerpiece that perfectly balances simplicity and sophistication: the Red Onion Tart Tatin.

Bold in flavor and stunning in presentation, this tart is an ideal choice for an elegant evening meal with friends or a leisurely weekend lunch. Its combination of rustic charm and refined elegance ensures it will be a memorable addition to any gathering.

The Elegance of Simplicity

Humble ingredients come together to create a dish that is both refined and satisfying. Sweet, roasted red onions are paired with the rich depth of balsamic caramel, a layer of melted cheese, and a golden, flaky puff pastry. The result is a tart that is as visually captivating as it is delicious.

The Recipe: Red Onion Tart Tatin

Ingredients:

  • 4 medium red onions
  • Olive oil
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon dried tarragon
  • 1/4 cup parmesan cheese, sliced (or substitute with manchego or mild cheddar)
  • 1/4 cup soft goat cheese
  • 1 sheet of puff pastry, thawed

Directions:

  1. Preheat the oven: Set the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Roast the onions: Peel the red onions, trim the tops and bottoms, and slice each crosswise into 3 even slices (about 3/4 inch thick). Arrange the slices on the prepared baking sheet, brush generously with olive oil, sprinkle with 1/2 teaspoon of salt and a few grinds of black pepper, and roast for about 35 minutes. The onions should be tender and slightly golden on top.
  3. Prepare the caramel: While the onions roast, melt the butter in a frying pan over medium heat. Add the brown sugar and balsamic vinegar, stirring frequently until the mixture thickens and becomes a rich caramel. Remove from heat.
  4. Assemble the tart: Grease a springform pan and set it on a baking sheet. Pour the balsamic caramel into the bottom of the pan, spreading it evenly. Arrange the roasted onion slices on top, placing the prettiest sides down (these will become the top of the tart). Sprinkle the tarragon, salt, and pepper over the onions.
  5. Add the cheese: Cover the onions with slices of parmesan (or your chosen substitute). Sprinkle the goat cheese on top for added creaminess.
  6. Finish with puff pastry: Roll out the puff pastry slightly and cut it just larger than the springform pan. Lay the pastry over the cheese and onions, tucking the edges down along the sides. Prick the pastry lightly with a fork to allow steam to escape.
  7. Bake and invert: Lower the oven temperature to 375°F (190°C) and bake the tart for 30-35 minutes, or until the pastry is golden and puffed. Allow the tart to cool for 5 minutes. Carefully remove the springform ring, place a serving plate over the top, and invert the tart. Remove the pan base to reveal the beautifully caramelized onions.

A Table to Savor

Serve this elegant tart warm, accompanied by slices of crusty bread and a simple green salad. A glass of crisp white wine or sparkling water pairs beautifully, elevating the meal to a truly special occasion.

Gather, Linger, Enjoy

This dish is more than a recipe; it is an opportunity to create a moment of connection. Whether shared with close friends or enjoyed in quiet reflection, the Red Onion Tart Tatin invites us to savor the art of dining. Here’s to celebrating the beauty of simplicity and the joy of gathering around the table. Bon appétit!

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Gather / Recipes

The Featured Table: Sheet Pan Lemon Herb Chicken with Root Vegetables

Welcome to this week’s Featured Table! January is the perfect time to embrace hearty, nourishing meals that bring warmth to the table without feeling heavy. This week, we’re showcasing a simple yet satisfying recipe: Sheet Pan Lemon Herb Chicken with Root Vegetables.

This dish is everything you need for a cozy winter evening—vibrant, wholesome, and easy to make. A medley of carrots, sweet potatoes, and Yukon Gold potatoes roasts alongside tender, flavorful chicken, all infused with the bright, zesty notes of lemon and thyme.

The Recipe: Sheet Pan Lemon Herb Chicken with Root Vegetables

Ingredients:

  • 4 bone-in, skin-on chicken thighs or breasts
  • 1 lemon, zested and juiced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon ground cumin (optional, for added depth)
  • Salt and pepper to taste
  • 3 medium carrots, peeled and cut into sticks
  • 1 sweet potato, diced
  • 1 Yukon Gold or red potato, diced
  • 1 red onion, quartered
  • Fresh parsley for garnish

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, whisk together the lemon juice, olive oil, garlic, thyme, cumin (if using), salt, and pepper.
  3. Place the chicken thighs on a sheet pan and brush them generously with the lemon-herb mixture.
  4. Toss the carrots, sweet potato, potato, and red onion with a little olive oil, salt, and pepper, then spread them around the chicken on the sheet pan.
  5. Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  6. Sprinkle with lemon zest and fresh parsley before serving. (In the photo above I transferred all the chicken and root vegetables to a serving platter so that I could put it on the table and serve family style.)

A Meal Worth Gathering Around

This recipe is proof that wholesome doesn’t have to be complicated. I’m always trying to create simple but delicious meals that are easy to make because we’re all busy. This approach gives you more time away from the kitchen while still enjoying something nourishing and delicious.

For a complete meal, pair this dish with a fresh green salad or some warm, crusty bread. And of course, elevate your table setting with our hand-block printed linens for a touch of everyday elegance.

Happy cooking!

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Gather / Recipes

The Featured Table: Warm Winter Nourishing Soup with Carrots and Sweet Potatoes

Welcome to the first Featured Table of the year! As the holiday season fades into fond memories, January invites us to embrace a fresh start while keeping the warmth of comfort close. This week, we’re savoring the best of both worlds with a dish that’s cozy and nourishing: Warm Winter Nourishing Soup with Carrots and Sweet Potatoes.

This vibrant soup celebrates the bounty of winter with carrots, sweet potatoes, and a touch of turmeric and fresh ginger for added warmth. Don’t be afraid to make soup—it’s really easy, and the results are both delicious and rewarding. This recipe is packed with nourishing ingredients like carrots, sweet potatoes, ginger, and turmeric, which not only add vibrant flavor but are also healthy and comforting on chilly days. It’s the kind of meal that feels like a hug in a bowl—perfect for evenings when you’re looking for something light yet satisfying.

The Recipe: Warm Winter Nourishing Soup with Carrots and Sweet Potatoes

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 6 medium carrots, peeled and chopped
  • 2 large sweet potatoes, peeled and diced
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh ginger, grated
  • 6 cups vegetable stock
  • 1/2 cup coconut milk (optional, for creaminess)
  • Salt and pepper to taste
  • Crème fraîche, for drizzling
  • Fresh parsley or thyme for garnish

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  2. Stir in the carrots, sweet potatoes, and grated ginger. Cook for 5 minutes, allowing the vegetables to begin softening.
  3. Add the turmeric and stir well to coat the vegetables.
  4. Pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the vegetables are tender, about 20-25 minutes.
  5. Use an immersion blender to purée the soup until smooth, or carefully transfer it in batches to a blender. Stir in the coconut milk if using.
  6. Season with salt and pepper to taste. Serve hot, drizzled with crème fraîche and garnished with fresh parsley or thyme.

Savor the Moment

Pair this soup with a warm loaf of crusty bread and a simple green salad for a complete meal. And don’t forget to set the scene with your favorite tableware. We paired this recipe with our Garden Napkins in Yellow and Gray and our Danica Dots Gray and Yellow Stamped bowl to create a relaxed and cozy and table.

As you gather around your table this week, let this soup be a reminder to slow down, savor the season, and enjoy the small joys of a warm meal shared with loved ones.

Happy cooking and happy New Year!

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