Month: January 2026

Gather / Recipes

This Week’s Featured Table: Stuffed Sweet Potatoes with Roasted Winter Slaw

There’s something deeply satisfying about a meal built around a single ingredient, especially when that ingredient is as generous and grounding as the sweet potato.

August Table “August” print napkin along with handmade ceramic scalloped dish by Sheryl Cosing

Roasted slowly, sweet potatoes transform into something soft and caramelized, their natural sweetness deepening in the oven. They are humble, nourishing, and endlessly versatile. This week’s Featured Table celebrates them simply, letting their warmth anchor the rest of the dish.

These stuffed sweet potatoes are filled with a roasted red cabbage and carrot ribbon slaw, finished with creamy avocado and a drizzle of warm honey lemon vinaigrette. The result is colorful, comforting, and quietly elegant. It’s the kind of meal that feels both hearty and fresh, perfect for an unhurried lunch or a cozy evening at home.

August Table Talelayo Napkin in Yellow along with handmade ceramic scalloped dish by Sheryl Cosing

Sweet potatoes are rich in fiber, vitamins, and antioxidants, making them a wonderful foundation for meals that truly nourish. They support steady energy and pair beautifully with vibrant vegetables and healthy fats. This is food that loves you back, without asking for much in return.

Stuffed Sweet Potatoes with Roasted Red Cabbage Slaw

Simple, nourishing, and beautifully composed

Ingredients

  • 2 sweet potatoes
  • ¼ red cabbage, thinly sliced
  • 1 carrot, grated into thin ribbons
  • 1 avocado, split between the two sweet potatoes
  • Olive oil
  • Salt and pepper
  • Garlic powder (optional)

Honey Lemon Vinaigrette:

  • 1 tablespoon olive oil
  • 1 tablespoon raw honey
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly grated ginger
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven to 400°F. Place the sweet potatoes on a baking sheet and roast for 45 to 60 minutes, until they are easily pierced with a fork.
  2. While the sweet potatoes roast, slice the red cabbage and ribbon the carrot. Toss both with olive oil and season with salt and pepper. Sprinkle with garlic powder if you wish for a savory flavor.
  3. Spread the cabbage and carrots on a baking sheet and roast in the same 400°F oven for about 20 minutes, until softened and lightly caramelized.
  4. To make the vinaigrette, add the olive oil, honey, lemon juice, and grated ginger to a small saucepan. Warm over medium-high heat, stirring often, until the mixture begins to bubble gently and thicken slightly. Remove from heat.
  5. Once the sweet potatoes are done, slit each one open and gently mash the insides with a fork to create space for the filling.
  6. Spoon the roasted cabbage and carrot slaw into each sweet potato. Top with chopped avocado.
  7. Drizzle generously with the warm honey lemon vinaigrette and finish with chopped fresh parsley. Eat while warm!

To Enjoy

This dish is lovely on its own, but it also pairs beautifully with a simple green salad or a slice of crusty bread. It’s a reminder that nourishment can be both beautiful and deeply comforting.

A warm sweet potato. A colorful filling. A drizzle of something bright and golden. These are the kinds of meals that slow us down and invite us to savor what’s right in front of us.

With warmth,
Carrie

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Gather / Recipes

The Featured Table: Raw Date Granola

This morning, we woke up to a quiet winter storm. Snow falling softly outside, the world slowed, hushed, and bright. We hope wherever you are today, you are warm, safe, and well.

On snowy mornings like this, I find myself craving something simple and nourishing. A little sweetness, a little salt, and something that feels grounding. This raw date granola has become one of those recipes I return to again and again. I made a batch this morning to sprinkle over yogurt, but it is just as lovely eaten by the handful as an afternoon snack or tucked into a bag for something sweet on the go.

Dates are truly a remarkable food. In their whole, natural form, they offer gentle, steady energy and a natural sweetness that feels grounding rather than overwhelming. Dates have long been appreciated for supporting digestion and balance, helping the body feel nourished and cared for from the inside out. They are one of those ingredients that remind us food can be both comforting and quietly supportive.

This raw granola is incredibly easy to make, with just a handful of ingredients. The sweet and salty combination is what I love most. It feels indulgent while still being nourishing, which is exactly the kind of food I want during winter.

Raw Date Granola

2 cups Medjool dates, pitted (It is important to use fresh Medjool dates that are soft and plump rather than dried out.)

1/4 cup unsweetened coconut flakes

1/4 cup raw almonds

1/4 teaspoon sea salt

Add all ingredients to a food processor. Process until everything is well combined and forms a sticky, crumbly mixture. You may need to stop and scrape down the sides or use a spoon to help move the mixture around so it blends evenly.

Store the granola in a jar in the refrigerator for up to two weeks.

Today, I served this raw date granola with fresh fruit and Greek yogurt for a simple, healthy breakfast, paired with our Talelayo Yellow napkin from August Table. The sunny yellow feels especially cheerful against a gray winter morning, a little reminder of warmth and light at the table.

As winter settles in, this is the kind of simple recipe that feels just right. Easy to make, nourishing, and meant to be enjoyed slowly or shared freely.

From our table to yours, we hope this brings a little warmth and brightness to your day. Stay cozy, stay safe, and take good care.

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Design and Lifestyle

This Week’s Featured Table: Seraphim in Blue and a Cozy Sweet Potato Soup

Some of my favorite meals are the simplest ones. A pot of soup simmering on the stove, a loaf of good bread on the counter, a quick salad tossed together while the table is set. These are the meals that feel generous without being complicated, the ones that leave you with more time to linger, talk, and truly be present with the people you love.

That spirit is at the heart of this week’s Featured Table.

I’m so excited to share our newest design, Seraphim in Blue, alongside a sweet potato soup that feels rich, creamy, and comforting while still being wonderfully nourishing. It’s the kind of pairing that makes everyday meals feel special, without asking much of you at all.

Setting the Scene: Seraphim in Blue

Seraphim in Blue is timeless, calming, and incredibly versatile. The two blues and layered pattern feel both elevated and inviting, equally at home at a quiet table for two or a lively gathering with friends.

For this table, I kept things simple. A table for two, our Seraphim in Blue tablecloth and napkins, and just enough styling to let the pattern shine. It’s a reminder that you don’t need a full production to create something beautiful. Pull out your favorite linens, light a candle, and let the design do the work. I’ve added some of our tabletop items from Danica as well.

Beautiful tables should feel easy. They should support connection, not distract from it.

A Cozy, Nourishing Sweet Potato Soup

This sweet potato soup is one I return to again and again. It’s deeply flavorful, silky smooth, and surprisingly light. The combination of sweet potatoes, coconut milk, ginger, and warm spices makes it feel indulgent, yet it’s packed with nourishing ingredients that leave you feeling good.

This is the kind of recipe that fits beautifully into real life. While the soup simmers, you can slice some bread, toss together a simple salad, and set the table. In no time, you have a meal that feels thoughtful and complete.

Sweet Potato Soup with Coconut Milk

Comforting, creamy, and nourishing

Yield: 4 to 6 servings

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup diced shallot
  • 1 cup chopped, peeled potato
  • 1 bay leaf
  • 3 medium cloves garlic, minced
  • 1 tablespoon minced fresh ginger (or finely diced)
  • 1 teaspoon dried thyme
  • ½ teaspoon ground coriander
  • Kosher salt and freshly ground black pepper
  • 4 cups vegetable broth (Better Than Bouillon works beautifully)
  • 3 cups diced, peeled sweet potato (about 4 to 6 sweet potatoes, depending on size)
  • 1 (14-ounce) can full-fat coconut milk or coconut cream, reserve ¼ cup for garnish
  • Croutons or crispy onions, for serving

Directions:

Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, about 3 to 5 minutes.

Add the potato, bay leaf, garlic, ginger, dried thyme, coriander, ½ teaspoon salt, and a few grinds of black pepper. Cook, stirring, until everything is well coated and fragrant, about 2 to 3 minutes.

Pour in the vegetable broth and bring to a gentle simmer. Add the sweet potatoes and continue to simmer until both the potatoes and sweet potatoes are very tender, about 20 minutes. Adjust the heat as needed to maintain a steady simmer.

Remove from the heat and discard the bay leaf. Let the soup cool for at least 5 minutes, then stir in the coconut milk, reserving ¼ cup for garnish.

Using a handheld immersion blender, carefully purée the soup until smooth, or blend in batches in a blender, filling no more than halfway each time. Add water or additional coconut milk to reach your desired consistency. Taste and adjust salt and pepper as needed.

Serve warm, topped with croutons or crispy onions and a swirl of reserved coconut milk or a spoonful of plain Greek yogurt.

An Easy, Memorable Meal

This is the kind of meal that invites you to slow down. Set a beautiful table. Pour a glass of wine or sparkling water. Sit a little longer than planned.

August Table is about making space for these moments. Ease and slow living, paired with thoughtful design and delicious food, all in service of connection around the table.

I hope this week’s Featured Table inspires you to gather simply, cook with joy, and savor the time spent together.

With warmth,
Carrie

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Gather / Recipes

This Week’s Featured Table: Easy Egg Bites for Busy Mornings

There are seasons when breakfast needs to be beautiful and nourishing, but also simple. This is one of those recipes.

These egg bites are made in a muffin tin, come together quickly, and are perfect for busy mornings, slow weekends, or afternoons when you need a satisfying snack. They’re inspired by Meredith Mann’s Pesto Protein Egg Muffins, with a few gentle tweaks to make them flexible and easy to adapt based on what you have on hand.

What I love most about these egg bites is how approachable they are. They’re packed with protein, over 30 grams per serving, and they store beautifully in the fridge or freezer. You can make them once and enjoy them all week.

They’re also endlessly customizable. Swap the vegetables, change the cheese, adjust the herbs. This is the kind of recipe that meets you where you are.

Simple Egg Bites

Easy, protein-rich, and endlessly adaptable

Ingredients:

  • 16-ounce carton liquid egg whites
  • 2 whole eggs
  • ½ cup low-fat or full-fat cottage cheese (optional)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried dill
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 1 cup sliced fresh baby spinach
  • ¼ cup chopped tomatoes
  • ¼ to ½ cup crumbled feta or other cheese of choice, plus more for topping

Instructions:

  1. Preheat the oven to 350°F. Lightly spray or line a 12-cup muffin tin and set aside.
  2. In a large bowl, combine the egg whites and whole eggs, breaking the yolks and whisking until fully blended.
  3. Add the cottage cheese, if using, along with the salt, pepper, dill, oregano, and garlic powder. Stir well.
  4. Fold in the spinach, tomatoes, and feta, making sure everything is evenly distributed.
  5. Using a ⅓-cup measuring cup, ladle the mixture into the prepared muffin tin. Sprinkle additional cheese and a few tomatoes on top if desired.
  6. Place a baking sheet on the rack below the muffin tin to catch any spills.
  7. Bake for 20 to 25 minutes, or until the egg bites are set and lightly golden on top.
  8. Let cool slightly, then run a knife around the edges to release.

To Enjoy

These egg bites are wonderful warm, but they’re just as good stored in the refrigerator for easy breakfasts or snacks throughout the week. They also freeze well, making them a great option for meal prep.

Feel free to experiment with different vegetables, cheeses, and herbs based on what you love or what you have available.

Below is another version I made by using 6 chopped maple chicken sausage links, 1/2 teaspoon oregano, 1 teaspoon turmeric, and 1/2 teaspoon thyme, finished with cheddar cheese. They come out a beautiful, vibrant yellow and are just as delicious.

Simple, nourishing, and made to support full days and busy lives. Exactly the kind of recipe we love to share around the table.

With warmth,
Carrie

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