Month: April 2025

Gather / Recipes

The Featured Table: Strawberry Almond Toast with Thyme and Chia

This week, The Featured Table is all about ease. In a world that often feels hurried, it’s nice to pause and enjoy something simple, beautiful, and deeply nourishing. That’s exactly the spirit behind today’s recipe: Toast with almond butter, fresh sliced strawberries, a drizzle of honey, fresh thyme leaves, and a scattering of chia seeds.

It’s quick, it’s vibrant, and it’s packed with goodness. I love sharing these kinds of ideas because they remind us that “good for you” and “beautiful” don’t have to be complicated. Sometimes, all you need is a few thoughtful ingredients and a moment by the window — or out in the garden — to savor something special.

Clearly, I have a deep love for toast and tartines — I make them all the time! If you’re looking for more inspiration, be sure to check out some of my favorites: Avocado Toast with Fried Egg, Roasted Tomatoes and Feta, Lemon Ricotta Toast with Roasted Grapes, and Smoked Salmon Toasts with Herbed Cream Cheese. Each one is a celebration of how simple ingredients can come together to create something truly extraordinary.

Pair today’s toast with a warm cup of your favorite beverage (perhaps a golden chai or a simple black tea) and enjoy the pause it brings to your day.

How to Make Your Strawberry Almond Toast

Ingredients:

  • 1–2 slices of sourdough bread, toasted (I used a slice of honey sourdough from The Bread Drop, a wonderful cottage bakery in Richmond)
  • Fresh strawberries, sliced — as many as you like (plus a few for snacking!)
  • Almond butter
  • Honey for drizzling
  • Fresh thyme leaves
  • 1 teaspoon chia seeds

Instructions:

  1. Toast the sourdough slices until golden and crisp.
  2. Generously spread almond butter over the warm toast.
  3. Layer on the fresh strawberry slices.
  4. Sprinkle fresh thyme leaves over the top.
  5. Drizzle with honey to your heart’s content.
  6. Finish with a scattering of chia seeds for a nourishing touch.

Take your toast to a cozy window seat or step outside to the garden, breathe in the fresh air, and truly savor each bite.

Style Your Moment

To elevate the experience, I styled this breakfast with our August Table Garden Green and Gray Print Napkin, a lovely cotton and linen blend that brings a soft, natural texture to the table. I paired it with a light gray ceramic plate from our shop in White Stone, whose gentle tones allow the vibrant strawberries and golden honey to shine.

These small touches — beautiful linens and handcrafted ceramics — help transform a simple meal into a true moment of joy. Set your table with care, and let the beauty of everyday living inspire you.

Here’s to finding beauty — and nourishment — in the simplest things.

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Gather / Recipes

The Featured Table: Roasted Banana Cinnamon Ice Cream

Spring is warming up, and today is shaping up to be a scorcher—perfect timing to churn up something cool, creamy, and utterly divine. This week at The Featured Table, we’re making Roasted Banana Cinnamon Ice Cream—a treat that’s as elegant as it is irresistible.

Whether you’re enjoying it solo on a sunny afternoon or planning ahead for a sweet Mother’s Day surprise, this ice cream delivers deep roasted banana flavor wrapped in vanilla and cinnamon. It’s rich, smooth, and effortlessly indulgent.

And here’s the best part: homemade ice cream is surprisingly easy to make. With just a few ingredients and a simple churn, you get a dessert that feels truly luxurious. It’s my newest obsession—and I’ll be sharing more elegant and fun flavor creations in the coming months, so stay tuned!

🍌 Roasted Banana Cinnamon Ice Cream

Yields: 1 ½ quarts | Serves: 6

Ingredients

  • 3 cups heavy cream
  • 1 (14 oz) can sweetened condensed milk (not evaporated milk)
  • 1 cup mashed roasted banana (see recipe below)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  1. In a high-speed mixer, combine all ingredients and mix well.
  2. Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions (approx. 25–30 minutes).
  3. Transfer to a freezer-safe container, smooth the top, and seal tightly.
  4. Freeze for at least 5–6 hours or until firm.

🥄 No Ice Cream Maker? No Problem.

Try the Refrigerator-Freezer Method:

  • In a large bowl, stir together the sweetened condensed milk, vanilla, roasted banana, and cinnamon.
  • Whip 2 cups (1 pint) of heavy cream and gently fold it into the banana mixture.
  • Pour into a 9×5 inch loaf pan or similar container, cover, and freeze for 6 hours or until firm.

🥥 Dairy-Free Version

For a plant-based alternative that’s just as dreamy:

Ingredients

  • 1 cup roasted banana puree
  • 2 cups canned all-natural coconut milk
  • 1/3 cup organic unrefined cane sugar
  • 2 tablespoons organic agave
  • 1/2 teaspoon cinnamon
  • 1 tablespoon vanilla
  • Pinch of sea salt

Instructions

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Chill the mixture for at least 2 hours.
  3. Pour into your ice cream maker and churn per instructions.
  4. Transfer to a freezer-safe container and freeze for 5–6 hours or until set.

🔥 How to Roast Bananas

The deep, caramel-like flavor in this recipe comes from roasting the bananas—don’t skip this step!

  1. Preheat oven to 375°F.
  2. Lightly grease a baking sheet or line with parchment.
  3. Peel 6 bananas, slice in half lengthwise, and place cut-side down in a single layer.
  4. Roast for 30 minutes until golden and sticky.
  5. Let cool completely, then mash or puree. You’ll need 1 cup for the recipe.

🖤 Style Your Scoop

A luxurious treat deserves an equally thoughtful presentation. We recommend serving your Roasted Banana Cinnamon Ice Cream in elegant footed dessert bowls or vintage glassware for a charming, nostalgic vibe. We’ve used a simple square white bowl here.

Finish the look with natural textures—rattan placemats, a scattering of fresh flowers, and a drizzle of cinnamon or roasted banana on top. Perfect for a sunny porch brunch or a sweet Mother’s Day finale.

We’d love to see how you serve this one! Tag us with your take on this frozen delight and enjoy every scoop.

Until next week,
Carrie
The Featured Table

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Gather / Recipes

The Featured Table: Homemade Granola with Yogurt & Fruit Parfaits

The last few weeks have been a bit of a whirlwind. Work took me from Boston to Mexico, and in between, I made a quick trip to Rhode Island to watch my son’s track meet and spend quality time with him and his sister.

As much as I love the energy and inspiration that comes from traveling, there’s nothing quite like coming back home to Virginia. Back to my kitchen, my favorite ingredients, and the little rituals that ground me.

One of those rituals? Homemade granola with yogurt and fruit parfaits.

This is a recipe I turn to all year long — for breakfast, for a light lunch, an afternoon snack, or even a not-too-sweet dessert. It’s endlessly adaptable, always beautiful, and feels like just the right amount of thoughtful effort whether I’m making it for myself or setting it out for family or friends.

I love a creamy Greek yogurt (especially with a hint of vanilla and honey), but I also keep a dairy-free option on hand. My current favorite is Cocojune, which I pick up locally at the Old Farm Truck Market here in White Stone.

Fresh fruit is always welcome — whatever is in season or what you have in your fridge or freezer – think fresh or frozen berries, banana, mango – so many options. And the crowning touch? A jar of homemade granola.

Of course, if life is feeling especially full (and isn’t it always?), we carry some of my favorite small-batch granolas in the August Table shoppe — perfect for gifting or keeping in your pantry for mornings just like these. Pictured above is Sweet Deliverance in Strawberry and Salty Peanut Granola.

Cranberry & Toasted Coconut Granola

Fragrant, crunchy, and just sweet enough — this granola is the perfect pairing for yogurt parfaits or snacking straight from the jar. It’s incredibly forgiving, so feel free to swap in your favorite dried fruits, nuts, or seeds.

Ingredients

  • 3 cups rolled oats (not quick oats)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 3.5 tablespoons coconut oil
  • ⅓ cup maple syrup (or honey)
  • 1½ teaspoons vanilla extract
  • 1 cup dried cranberries
  • 1 cup sweetened coconut flakes, toasted

Instructions

  1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
  2. Toast the coconut flakes in a dry pan over medium heat until lightly golden. Set aside.
  3. In a large bowl, combine the oats, cinnamon, and salt.
  4. In a small saucepan, heat the coconut oil, maple syrup, and vanilla until smooth and just warmed through.
  5. Pour the wet mixture over the oats and stir until everything is evenly coated.
  6. Spread the granola onto the prepared baking sheet.
  7. Bake for 30-35 minutes, stirring every 10 minutes, until golden brown.
  8. Let the granola cool completely — it will crisp as it cools.
  9. Stir in the cranberries and toasted coconut. Store in an airtight jar at room temperature.

Styling The Table

One of my favorite weekend rituals is setting out a simple yogurt parfait bar when friends or family are staying over. It’s relaxed but still feels special.

I love using small ceramic bowls to hold toppings like granola, fresh fruit, toasted coconut, nuts, honey, or jam. Add in a carafe of fresh juice or a big pot of coffee, and let everyone build their own parfait just the way they like it.

To bring a little August Table charm, I’d pair this setup with our Talelayo Napkins in Pacific Green for a fresh pop of color or our Danica Green Rings Stamped Bowls for serving toppings or yogurt. A table runner or simple wooden board keeps the look grounded and natural.

It’s an easy, beautiful way to start the day — and a reminder that gathering at the table doesn’t have to be complicated to be memorable.

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Gather / Recipes

The Featured Table: Spring Niçoise Salad (with Just Eggs!)

As spring gently unfolds, we find ourselves craving meals that are lighter, brighter, and brimming with life. This season, we’re leaning into the abundance of farm-fresh produce—crisp green beans, slender stalks of asparagus, colorful radishes, and fragrant herbs picked straight from the garden.

Our Spring Niçoise Salad is a refreshing, simplified take on the French classic. Traditionally made with tuna or anchovies, this version highlights the beauty of simplicity: just tender potatoes, vibrant vegetables, briny olives and capers, and perfectly cooked eggs. It’s a dish that invites adaptation—feel free to add flaky salmon, grilled chicken, or traditional tuna if you like.

Whether you’re serving it for a breezy lunch or a weekend gathering, this salad is a celebration of spring on a plate. Let’s dive in.

Spring Niçoise Salad

Serves: 4
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

This spring version of the Niçoise salad is loaded with crunchy green beans and asparagus, gorgeous radishes, tender potatoes, salty olives, and chopped fresh herbs. A mustard vinaigrette ties it all together with bright, tangy elegance.

Ingredients

  • 1 pound baby red and yellow potatoes
  • 5 tablespoons chopped fresh parsley
  • 1 pound green beans
  • 1 pound asparagus spears, woody stems removed
  • 1 bunch of radishes, thinly sliced
  • ½ cup Niçoise, Castelvetrano, or Kalamata olives
  • ¼ cup capers
  • 3 tablespoons chopped fresh dill
  • 2 to 4 soft-boiled or hard-boiled eggs
  • Salt and pepper, for seasoning

Mustard Vinaigrette

  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup extra virgin olive oil

Instructions

  1. Cook the Potatoes:
    Place the potatoes in a pot of cold water and bring them to a boil. Boil for 10 to 15 minutes, just until fork tender. Drain and place in a large bowl. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, and toss with the chopped parsley.
  2. Blanch the Vegetables:
    While the potatoes are cooking, bring a pot of salted water to a boil. Add the green beans and asparagus and cook for 3 minutes. Immediately transfer to an ice bath to preserve their vibrant color and crispness.
  3. Prepare the Radishes:
    Thinly slice the radishes and sprinkle with a pinch of salt. Let them sit for 10 minutes to draw out any bitterness, then gently pat dry.
  4. Make the Vinaigrette:
    In a bowl, whisk together the vinegar, honey, mustard, garlic, salt, and pepper. While whisking, slowly drizzle in the olive oil until emulsified. This vinaigrette keeps beautifully in the fridge for up to a week.
  5. Assemble the Salad:
    On a large serving platter or individual plates, begin with the green beans and asparagus. Drizzle with a bit of vinaigrette and season with salt and pepper. Layer on the potatoes and radishes. Scatter the olives and capers, then drizzle with more vinaigrette. Sprinkle the chopped dill over the top, and finish with halved eggs. For make-ahead ease, opt for hard-boiled eggs.

Styling Tip: Setting the Table for Spring

A salad this beautiful deserves a table to match. We’ve plated this colorful dish family-style to serve at the center of the table—simple, elegant, and perfect for sharing. To complete the look, we paired it with our August Table Sequoia Napkins in Linnet Green, adding a soft pop of color and a fresh, botanical touch.

Serve on neutral ceramic platters or stoneware to let the vivid vegetables take the spotlight, and consider a carafe of lemon water or chilled rosé to welcome guests into the season.

As always, we invite you to savor the season with intention. May this fresh and vibrant dish bring a little more joy to your table this week.

Happy gathering,
Carrie

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