Month: August 2025

Gather / Recipes

The Featured Table: Hot Artichoke Dip

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

  1. Preheat the oven to 400°F (200°C).
  2. Chop the artichokes and jalapeño. Combine with the chopped green chilis, mayonnaise and Parmesan, mixing well.
  3. Transfer mixture to an ovenproof baking dish. Bake for 15 to 18 minutes until golden and bubbling.
  4. For a deeper golden top switch the oven to broil for 1 to 2 minutes at the end.
  5. 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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Gather / Recipes

Apple Tart with Brown Sugar Crust

This week’s Featured Table is all about apples and the sweet promise of fall.

As August comes to a close, I find myself pausing to notice the small but certain changes around us. The air feels just a touch cooler in the morning, leaves have begun their gentle tumble to the ground, and on the kitchen counter sits a bowl of apples hinting at the season to come. These little shifts are what I love about this time of year, the overlap of summer’s brightness and autumn’s cozy abundance. This week, I leaned into that feeling and made an apple tart with a brown sugar crust, a dessert that feels both rustic and elegant, perfect for this in-between season.

The recipe is wonderfully simple. While it traditionally calls for apricot preserves brushed over the top, I used my August Table Sour Cherry Jam instead. The tartness of the cherries adds a lively contrast to the sweetness of the apples, making the dessert feel just a little more special. I baked mine in four mini tart pans with four apples sliced thinly, but the recipe works just as well for one larger tart to share at the table.

Recipe

Ingredients

For the filling
• 5 apples, peeled, cored, and sliced
• 1/3 cup packed brown sugar
• Juice of 1/2 lemon
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the crust
• 1 1/3 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 10 tablespoons butter, melted

For finishing
• 1 tablespoon granulated sugar
• 2 tablespoons butter, cut into small cubes
• Melted apricot preserves or August Table Sour Cherry Jam

Instructions

  1. Preheat oven to 350°F. In a large bowl, toss apples with brown sugar, lemon juice, cinnamon, vanilla, and a pinch of salt.
  2. In another bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and stir until a dough forms. Press into a 10 or 11 inch tart pan, or divide among mini tart pans, smoothing evenly.
  3. Arrange apple slices over the crust, sprinkle with granulated sugar, and dot with butter cubes. Bake until golden and the apples are tender, about 45 to 60 minutes. Keep an eye on the crust and cover loosely with parchment if it begins to brown too quickly.
  4. While still warm, brush with melted preserves or sour cherry jam for a glossy finish. Let cool slightly before serving.

Styling the Table

When I served the tart, I paired it with my Garden print napkins in cream and gray. The soft neutral palette highlighted the warm tones of the apples beautifully, while still feeling light and fresh enough for late summer. A scattering of apples and leaves down the center of the table added a natural touch, and candles gave just the right amount of evening glow. Whether you enjoy this tart with afternoon tea or as dessert after supper with a scoop of vanilla ice cream, it is a celebration of the season’s shift, simple and beautiful food that invites us to pause and savor together.

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Gather / Recipes

The Featured Table: Tortellini Salad with Herby Vinaigrette

After a week away, I’m so happy to return to the table with you. There’s something especially grounding about coming home, gathering loved ones, and sharing food that feels both effortless and celebratory. In these late summer days, I’ve been leaning into dishes that expand easily to feed a crowd—whether it’s a house full of guests, a potluck with friends, or a backyard evening around the grill. The key, I’ve found, is preparing meals that are adaptable, vibrant, and unfussy. This week’s recipe is just that: a colorful Tortellini Salad tossed with an herby vinaigrette that brings summer’s flavors right to the center of the table.

What I love most about this salad is how a small package of tortellini stretches beautifully when paired with seasonal vegetables and fresh herbs. It’s endlessly flexible—you can use what’s on hand or mix and match with what you’ve brought home from the market. The result is a dish that looks and tastes abundant, yet comes together with ease.

Tortellini Salad with Herby Vinaigrette

Ingredients

  • 1 (9 oz) package cheese-filled or spinach & cheese tortellini, uncooked
  • 2 cups broccoli florets
  • 1 pint cherry tomatoes, halved
  • 2 cups sliced fresh mushrooms
  • 2 cups corn kernels (fresh, frozen, or sliced from leftover corn on the cob)
  • Parmesan cheese, grated to taste
  • Salt and pepper to taste
  • Herby vinaigrette (recipe below)

Instructions

  1. Cook tortellini according to package directions. Set aside.
  2. Blanch broccoli: boil for 1 minute, then plunge into cold water to keep its bright color.
  3. Sauté mushrooms in butter or olive oil until just browned, keeping a bit of crispness.
  4. Combine broccoli, tomatoes, mushrooms, and corn in a large bowl. Add the tortellini and parmesan. Season with salt and pepper.
  5. Toss with herby vinaigrette. Cover and chill until serving. Garnish with more fresh herbs and parmesan.

Variation: For a Mediterranean twist, add diced cucumber, black olives, and crumbled feta cheese. These additions bring a fresh, briny brightness and transform the salad into something that feels more Greek in spirit.

Herby Vinaigrette

Ingredients

  • ½ cup chopped fresh chives
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped basil
  • 1 Tbsp chopped dill (plus more for garnish)
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp sugar
  • ½ tsp chopped oregano
  • ½–1 tsp Dijon mustard
  • ⅓ cup red wine vinegar
  • ⅔ cup olive oil

Instructions
Combine all ingredients in a jar, cover tightly, and shake vigorously. Yields about 1¼ cups.

When I served this at our table, I doubled the recipe so there was plenty to pass around. I chose a fun bowl for serving, added a sprinkle of herbs on top, and set the table with our Here Comes the Sun napkins in cardinal red. Candles flickered, flowers lined the center of the table, and the evening carried that easy, late-summer magic. Alongside the salad, I made a favorite spinach pie (you can find the recipe here), and Alexander and Krister grilled chicken to complete the meal.

This kind of gathering reminds me that beautiful food doesn’t have to be complicated. It’s the shared moments—passing bowls, clinking glasses, lingering conversations—that make the table glow. I hope this tortellini salad brings that same ease and joy to your next gathering, big or small.

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Gather / Recipes

The Featured Table: Broccoli Salad for Sunny Days

It’s August now, and the heat has been relentless. On days when the last thing you want is to turn on the oven, meals like this week’s feature are a saving grace. Crisp, cool, and full of flavor, this Broccoli Salad is one of those effortlessly crowd-pleasing dishes that works as well for a quick weeknight dinner as it does for a summer potluck. Add a little protein on the side like grilled chicken, chickpeas, or a soft-boiled egg and you have a complete, satisfying meal without ever touching the stove.

This refreshing salad brings together the crunch of fresh broccoli, the sweetness of cranberries, and the nutty bite of sunflower seeds, all wrapped in a creamy yogurt-mayo dressing. It’s the kind of dish that only gets better as it sits in the fridge, making it a perfect make-ahead option.

Creamy Broccoli Salad

A potluck favorite that’s light, crisp, and endlessly adaptable.

Ingredients:

  • 8 cups broccoli florets, cut into bite-sized pieces
  • ⅓ cup diced red onion
  • ½ cup dried cranberries
  • ¼ cup sunflower seeds
  • Optional: ¼ cup crumbled bacon or bacon bits

Dressing:

  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • Salt and black pepper to taste

Instructions:

  1. In a medium bowl, whisk together the dressing ingredients until smooth.
  2. In a large bowl, combine the broccoli, red onion, cranberries, sunflower seeds, and bacon if using.
  3. Pour the dressing over the salad and mix until everything is well coated.
  4. Refrigerate for at least one hour before serving but you can also leave it in the fridge overnight.

Tips

  • Make sure the broccoli is very dry before mixing; excess moisture can water down the dressing.
  • No need to cook the broccoli—its fresh crunch is part of the appeal.
  • This salad holds up beautifully for 4 to 5 days and is best when made ahead and chilled.

Style Your Summer Table

To complement the fresh, vibrant look of this salad, we love layering our cotton-linen blend napkins in Garden Gray and Green. Choose a wide, shallow ceramic bowl to show off the mix of textures and colors, and add a carafe of iced herbal tea or citrusy sparkling water for an easy yet elegant setting. It’s the kind of table that invites lingering, laughter, and second helpings.

Looking for more no-cook summer favorites? Our Chia Pudding Parfait with Cherry Blueberry Compote makes a lovely light dessert to round out this meal. Here’s to savoring the season—one crisp, cool bite at a time.

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