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Sunday Supper: Slow Down, Look Back, and Build Your Bowl

August Table | Build Your Own Bowl Series

There is something about a Sunday that invites you to breathe a little differently. The week that has just passed deserves a quiet moment of acknowledgment. What was hard, what was good, what surprised you. And the week ahead deserves a little intention before it arrives in a rush on Monday morning. Sunday supper, for me, is that ritual. It doesn’t have to be complicated. In fact, the simpler it is, the more room there is for the things that actually matter: sitting down, looking at each other, and being present over a bowl of something warm and nourishing.

This is the first installment of what I’m calling Build Your Own Bowl with Ease, a new theme here at August Table rooted in the idea that beautiful, wholesome meals don’t require hours in the kitchen. They require a little intention, a good pantry, and the wisdom to let a few trustworthy shortcuts do their job while you rest.

This Week’s Bowl: Turkey Meatballs with Roasted Sweet Potato Wedges & a Greek Spinach Bowl

Outside, the peonies are absolutely bursting, deep pink and ruffled, exactly the way they get in that fleeting window before they open too wide. The pale peach roses in the courtyard are blooming too, soft and just-washed looking, and I’ve cut a few stems of both for the table. Sometimes the most beautiful thing you can do for a Sunday supper is bring in what the garden is offering. It costs nothing and changes everything.

Now. To the bowl.

The Turkey Meatballs: Let the Slow Cooker Do the Work

This is the most liberating part of the whole recipe: frozen store-bought turkey meatballs in the slow cooker. I mean it. Sundays can be a day of rest and reset, and there is no prize for making everything from scratch. (You can absolutely make homemade turkey meatballs if you love that project, but today is not the day we are requiring it of ourselves.)

The sauce is where you get to play, and this is the part I want you to make your own. The classic formula most people know, ketchup and grape jelly, is genuinely delicious in its simplicity. But the fridge is always telling you something about what you’re in the mood for. This week, mine told me: Japanese BBQ sauce, a spoonful of cherry jam I put up last summer, a touch of red pepper jelly for heat, and a drizzle of maple syrup to round it all out. It worked beautifully. Sweet, tangy, a little smoky, just enough warmth.

The method is almost embarrassingly easy:

Slow Cooker Turkey Meatballs

  • 1 bag frozen turkey meatballs (about 24 oz)
  • ½ cup ketchup
  • ¼ cup Japanese BBQ sauce (or your favorite BBQ sauce)
  • 2 tablespoons cherry jam (or grape jelly, the classic)
  • 1 tablespoon red pepper jelly
  • 1 tablespoon maple syrup

Combine all the sauce ingredients in the slow cooker and stir to blend. Add the frozen meatballs and toss to coat. Cook on LOW for 4–5 hours or HIGH for 2–3 hours. That’s it. Turn it on and walk away.

The beauty of this sauce formula is that it is endlessly adaptable. Open your fridge. See what jams, jellies, condiments, and sauces are speaking to you. Peach preserves and sriracha. Blueberry jam and hoisin. Apricot jam and dijon mustard. The base ratio stays roughly the same, equal parts something tangy and something sweet, and the slow cooker does the rest.

The Roasted Sweet Potato Wedges

These are crispy, caramelized, and completely irresistible. I started with a technique from Two Spoons for oven-baked sweet potato wedges. The method is solid and the high heat is the key to getting them properly golden rather than soft and steamy. I adapted it to what I had and what felt right: olive oil in place of avocado oil, and onion powder added in alongside the garlic powder. I left out the chili flakes since the meatball sauce already had some heat.

Roasted Sweet Potato Wedges

Serves 4

  • 2 large sweet potatoes, scrubbed
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon fine sea salt
  • Fresh thyme (optional but lovely) – I used 1/ teaspoon dried thyme today

Preheat your oven to 450°F. Cut the sweet potatoes in half lengthwise, then cut each half into 3–4 long wedges, keeping the skin on.

In a large bowl, whisk together the olive oil, garlic powder, onion powder, and salt. Add the wedges and toss with your hands until every surface is coated.

Lay the wedges flat on a parchment-lined baking sheet in a single layer. Don’t crowd them or they’ll steam instead of roast. Bake for 15 minutes, flip each wedge, and continue baking for another 15–20 minutes until the edges are deeply caramelized and a little charred. That char is flavor. Don’t be afraid of it.

Building the Bowl

This is where it becomes yours. Lay out the components and let everyone assemble their own, or build it yourself with care and intention, which is its own small act of love.

Start with a generous bed of fresh organic baby spinach. Pile on the warm turkey meatballs straight from the slow cooker. Tuck in several roasted sweet potato wedges. Scatter halved cherry tomatoes in whatever colors are prettiest. Add a handful of kalamata olives. A spoonful of pickled red onion (the pink jewels of any bowl, make a jar on Sunday and use them all week). Finish with crumbled feta cheese over the top.

Dress the whole thing with your favorite Greek dressing or a generous spoonful of tzatziki. Or both.

Simple Greek Dressing

This comes together in under two minutes and keeps in the fridge for the week.

  • 3 tablespoons good olive oil
  • 1½ tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or pressed
  • Salt and black pepper to taste

Whisk everything together in a small jar or bowl. Taste and adjust. More vinegar if you want it brighter, a pinch more salt if something feels flat. Shake before using. Makes enough for 2–3 bowls.

A Note on Sunday Suppers

The best Sunday suppers I can remember weren’t about the food being complicated. They were about the table being set, the flowers being cut, the slow cooker humming, and the feeling that someone had thought about you, had wanted to sit down with you and eat something warm before the week came rushing back.

That’s what this series is about. Build the bowl. Cut the peonies. Sit down together.

The week ahead will take care of itself.

Next week in Build Your Own Bowl with Ease: coming soon.

August Table is a space for seasonal cooking, slow living, and the table as a gathering place.

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The Featured Table: A Spring Garden Table with Claudia Fabiana

There are tablescapes that stop you mid-scroll. This is one of them.

When Claudia Fabiana set her outdoor table using August Table’s Garden napkins and tablecloth in yellow and gray, she created something that feels less like a styled moment and more like a memory waiting to happen. Sunlight pooling on white linens. Amber glasses catching the afternoon light. Daisies spilling from a white ceramic pitcher. Artichokes and lemons tumbling across the center of the table like a still life that wandered in from the garden.

It is, simply put, everything we believe a table can be.

Letting the Garden Come to the Table

What makes this setting so special is how effortlessly it blurs the line between the table and the world just beyond it. Claudia used what was growing and blooming around her — nasturtiums tucked onto each plate, trailing yellow blooms woven into the centerpiece, a generous bunch of daisies that feel gathered rather than arranged. Nothing here looks purchased for the occasion. It looks lived.

This is one of the most beautiful principles of a well-set table: nature is always your best stylist. A few lemons halved and placed casually alongside artichokes creates a centerpiece that is as fragrant as it is visual. A single bright nasturtium on a white plate is more arresting than any formal garnish could be.

The Details That Make It Sing

The layering in this table is masterful in its simplicity. The August Table Garden tablecloth and napkins anchor everything with their yellow and gray botanical print — the palette is the palette of the season itself. Against that, Claudia chose:

Ruffle-edged burlap chargers that add warmth and texture without competing with the print. White beaded charger plates that feel fresh and airy. Amber glassware that echoes the yellow in the napkins and flowers, bringing the whole color story together. Bamboo-handled flatware that lends a natural, organic quality to the table. A white ceramic pitcher serving double duty as a vase — one of the most charming and practical styling tricks there is.

Each choice is considered, yet nothing feels fussy. That balance is the hallmark of truly beautiful tablescaping.

A Table Made for Lingering

This is an outdoor table, set on a brick patio, with the kind of casual ease that invites people to pull up a chair and stay a while. It is the table you set for a long Sunday lunch, for lemonade in the afternoon, for dinner that stretches past golden hour into the soft evening light. It is generous and warm and entirely without pretension.

That is what we are always chasing at August Table. Not perfection, but presence. Not a table that impresses, but a table that welcomes.

How to Recreate This Look

If this table is calling to you, here is how to bring it to life:

Start with the August Table Garden tablecloth and napkins in yellow and gray. They do a great deal of the work for you — the print is layered and botanical, which means you can keep everything else quite simple.

Add texture through your chargers and flatware. Burlap, rattan, bamboo, and woven materials all complement a garden-inspired print beautifully.

Build your centerpiece from whatever is growing. Artichokes make extraordinary table decor. So do lemons, branches, herbs, and garden flowers. Use a pitcher, a crock, or a simple jar rather than a formal vase.

Let a single bloom do the work on each plate. One nasturtium, one sprig of something fragrant, one small flower from the yard. It takes thirty seconds and transforms the entire setting.

Finally, choose glassware that echoes your color story. Amber, green, or yellow glass will warm up a yellow-toned table beautifully.

Thank You, Claudia

We are so grateful to Claudia Fabiana for sharing this beautiful table with us. She has created something that perfectly captures the spirit of the season — and the spirit of what August Table is always trying to inspire. A slower pace. A more beautiful table. A gathering worth savoring.

We hope it inspires you to pull out your linens, step into the garden, and set a table this spring.

With warmth,
Carrie

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The Frugal Gourmet: Jacques Pépin’s Black Bean Soup

There is something deeply comforting about a recipe that has stood the test of time.

This week at The Featured Table, we are leaning into the spirit of the frugal gourmet. Cooking that is thoughtful, economical, nourishing, and deeply satisfying. Food that stretches, feeds many, and still feels special every single time it is made.

This black bean soup, inspired by Jacques Pépin, is exactly that kind of recipe. It is made from a humble bag of dried beans, yet it delivers layers of flavor, warmth, and generosity. It is the sort of soup you make once and enjoy all week, or freeze away in quart containers to pull out on a busy night when you want something that feels like home.

A Soup with a Story

Black bean soup has long been a favorite in the Pépin household. Inspired by Jacques’ wife Gloria’s Cuban and Puerto Rican roots, the soup evolved over decades, including a version served at his restaurant La Potagerie in the 1970s. It is a beautiful example of how food travels through cultures and families, changing slightly but always keeping its heart.

What I love most is that this soup invites you to make it your own. The base is simple and inexpensive. The joy comes at the end, when each bowl is finished with toppings that add texture, brightness, and a little surprise.

Jacques famously tops his with sliced bananas and cilantro, a nod to Gloria’s heritage. It sounds unexpected, and yet it works beautifully. Sweet, herbal, and grounding all at once.

Why We Make This on Repeat

This is the kind of recipe that feels comforting and grounding especially right now. It is affordable. It is packed with plant-based protein, fiber, and slow-burning energy that truly nourishes your body. It feeds a crowd with ease, and it freezes beautifully.

Serve it for a casual dinner with a simple salad and warm bread, or portion it out for easy lunches and weeknight meals. It is generous food. Practical food. The kind that supports you quietly and well.

Jacques Pépin’s Black Bean Soup

Serves 12

Ingredients

  • 1 pound dried black beans, sorted and rinsed
  • 2 quarts water, plus more if needed
  • 1 quart chicken or vegetable stock
  • ½ cup uncooked white or brown rice
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon fine sea salt
  • 1 large bunch cilantro stems, chopped (reserve leaves for topping)
  • 2 cups salsa, mild, medium, or hot
  • 1 leek, coarsely chopped
  • 2 cups coarsely chopped onion
  • 6 cloves garlic, peeled

Toppings (choose your favorites)

  • Sliced banana
  • Chopped hard-boiled egg
  • Diced white onion
  • Sliced avocado
  • Extra-virgin olive oil
  • Red wine vinegar
  • Hot sauce
  • Shredded Cheese

Instructions

Rinse the beans under cold water and place them in a large pot. Add the water and stock, followed by the rice, cumin, chili powder, and salt. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the beans are just tender, about 1½ to 2 hours. (Sometimes I rinse and soak the beans overnight before making the soup the next day because it speeds up the cooking time.)

Stir in the chopped cilantro stems, salsa, leek, onion, and garlic. Taste and adjust seasoning if needed. Bring back to a boil, then reduce to a simmer and cook for another hour.

Once the beans are very tender, adjust the consistency. If the soup is too thick, add 1½ to 2 cups of additional stock or water. Use an immersion blender to blend briefly, just enough to create a creamy texture while leaving some beans whole. Alternatively, blend a few cups in a blender and return them to the pot.

Serve hot in warm bowls, finished generously with your chosen toppings. A drizzle of olive oil and a splash of red wine vinegar add a lovely sharpness. A few dashes of hot sauce never hurt.

A Final Note

This is frugal cooking at its best. Thoughtful, adaptable, and deeply satisfying. It reminds us that feeding ourselves well does not have to be complicated or expensive. Sometimes the most enduring recipes are built from the simplest ingredients, made with care, and shared often.

I hope this soup finds a place in your kitchen the way it has in ours.

With warmth,
Carrie

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The Featured Table: Simple Ways to Refresh Your Kitchen

There is something deeply grounding about a kitchen that feels calm, open, and thoughtfully composed. It is the heart of the home, yes, but it is also a place we move through many times a day. When it feels cluttered or visually noisy, that energy seeps into everything else. When it feels intentional, even the smallest moments feel more beautiful.

This week’s Featured Table is a little different. Instead of a recipe, we’re focusing on simple, attainable ways to refresh your kitchen and reconnect with the joy of being in the space.

Before adding anything new, the most important first step is subtraction.

Clear the countertops as much as you can. Put things back where they belong. Let go of the extras that no longer serve you. Simplicity and a touch of minimalism create an immediate sense of calm and openness. From there, keep only what you truly love to see and use. This is not about emptiness. It is about intention. The goal is to create moments of joy every time you step into the room.

Once the foundation feels clear, small changes can make a surprisingly big impact.

August Table Wallpaper in Premium Matte or Peel and Stick

One of our favorite ways to refresh a kitchen is with peel and stick wallpaper. It is approachable, flexible, and endlessly creative. You might cover an entire wall, choose just one area for impact, or use it as a backdrop inside open shelving or glass front cabinets. Even a small section can shift the entire mood of the space, adding pattern, warmth, and personality without a full renovation.

Luxe B Co. Dish Soap Brush

Another simple upgrade is changing out your faucet. This is one of those details that you touch every day, yet often overlook. A new faucet can instantly elevate the room. Brass and copper tones bring warmth and character, while chrome and silver feel timeless and clean. Many of the newer shapes are sculptural and elegant, functioning as a design element all on their own.

We love the shape of this vase by Luxe B Co.

Think, too, about the pieces that live beside your stove. A beautiful crock or vessel for utensils can be both functional and grounding. A vase or urn, even when empty, can act as a quiet piece of art. These objects anchor the space and add visual rhythm without clutter.

Bringing life into the kitchen changes everything. A pot of fresh herbs near a window, a simple bundle of flowers on the counter, or even greenery clipped from the yard adds softness and movement. These living elements remind us to slow down and be present.

Wood is another wonderful way to introduce warmth. Consider a collection of cutting boards in varying shapes and heights, leaned casually against the backsplash. They are practical, sculptural, and timeless, and they add a natural layer that balances stone and metal surfaces beautifully.

August Table Here Comes the Sun Napkins in Tern Gray

Textiles matter more than we think. A fresh set of dish towels can introduce a pop of color or pattern with very little effort. Napkins and playful bowls do the same, especially when left out where they can be enjoyed daily rather than saved for special occasions.

Small functional luxuries also deserve a place. A good quality olive oil kept near your utensil crock, especially one housed in a beautiful bottle, brings together ease, usefulness, and good design. The same goes for salt and pepper shakers. There are so many thoughtful, sculptural options available now that turn everyday tools into something worth displaying.

At the heart of all of this is a simple idea. Form and function should live together. Your kitchen should work well, yes, but it should also make your heart sing.

When the space feels calm and considered, it invites you to slow down. To brew your favorite cup of tea. To pause at the counter and take in the light. To enjoy the beauty of the everyday.

That, in many ways, is what August Table is always about. Creating spaces and moments that feel intentional, nourishing, and quietly joyful.

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Love, Every Day

February has a way of inviting us to talk about love. Valentine’s Day brings hearts and flowers and sweet gestures, but at August Table, we like to think about love a little more broadly and a little more quietly.

Love shows up in so many forms. In how we care for our families and friends. In small moments of kindness with strangers we pass on the street or meet in a store. And just as importantly, in how we care for ourselves.

The world moves fast. The noise can be constant. Choosing to slow down, to focus on one thing at a time that brings you joy, can be one of the most meaningful acts of self love there is. Reading a book without rushing. Sketching or painting for no reason other than pleasure. Enjoying a quiet cup of tea. Taking a walk outside and noticing the season you’re in.

As we celebrate love this month, we also want to pause and say thank you. We are deeply grateful for this community. For everyone who follows along, gathers around their own tables, cooks our recipes, sets their homes with intention, and supports what we create. August Table exists because of you, and we don’t take that for granted.

For this week’s Featured Table, I’m sharing an old favorite. A lemon cake layered with sour cherry jam and finished with a soft pink sour cherry lemon buttercream. It’s bright and comforting at the same time. A cake that feels celebratory but unfussy, perfect for sharing with people you love or baking simply because it makes you happy.

Lemon Cake with Sour Cherry Buttercream

Ingredients

Cake

  • 3 cups sifted all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 1 heaping tablespoon lemon zest
  • 1/3 cup fresh lemon juice

For Assembly

  • Sour cherry jam for layering

Sour Cherry Lemon Buttercream

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, room temperature
  • 4 1/2 cups confectioners’ sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt, to taste
  • 3 tablespoons sour cherry jam, plus more if desired

Instructions

Preheat the oven to 350°F. Grease three 8 inch cake pans (for these photos I used just two 9 inch cake pans) and line the bottoms with parchment paper. Grease the parchment and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Using a stand mixer or handheld mixer, beat the butter and sugar on high speed until light and creamy. Scrape down the sides of the bowl and add the eggs one at a time, mixing well between each addition. Add the vanilla.

With the mixer on low speed, add the dry ingredients just until combined. Add the milk, lemon zest, and lemon juice and mix until smooth.

Divide the batter evenly between the prepared pans. Bake for 21 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before assembling.

To make the frosting, beat the butter on medium speed until creamy. Add the cream cheese and beat until smooth. Add the confectioners’ sugar, lemon juice, vanilla, sour cherry jam, and a pinch of salt. Beat until light and fluffy. Add more sour cherry jam if you’d like a deeper pink color or stronger flavor.

To assemble, place one cake layer on a serving plate. Spread a layer of sour cherry jam directly onto the cake, then top with buttercream. Repeat with the second layer. Place the final layer on top and frost the entire cake. Finish with an extra spoonful of sour cherry jam in the center if desired.

Whether you bake this cake for Valentine’s Day, for someone you love, or simply for yourself, I hope it reminds you to slow down and savor the sweetness that already exists in your days.

With gratitude and love,
Carrie

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Love Is in the Air: Sugar Cookies for Slow February Days

February arrives softly if we let it.

August Table Here Comes the Sun napkins in pink and Juniper Brown tablecloth

The light begins to linger just a bit longer. Winter is still holding on, but there is a gentle shift in the air. This time of year invites us to slow down, to stay close to home, and to find simple ways to show love. Not only to others, but to ourselves too.

For me, that often looks like baking on a quiet weekend afternoon. Music playing softly in the background. A mug of tea within reach. Dough rolled out on the counter, cut into hearts or circles or whatever shape feels right that day. Sometimes I bake alone. Sometimes with a friend. For years, these sugar cookies have been part of our family rhythm for holidays and Valentine’s Day, especially with the kids.

This week I made a batch with Krister so we could ship them across the country to a dear friend. These cookies travel beautifully. They are sturdy, stack well, and taste just as good days later. They are the kind of cookie meant to be shared.

My sugar cookie recipe leans more toward shortbread. Not overly sweet, buttery, and tender. The sweetness really comes from the icing, which makes decorating part of the joy. This time, I made two frostings. One classic vanilla icing tinted a soft blush pink with natural food coloring. The other was new for me, a rich chocolate icing that felt perfect for February. I played with marbling, dots, stripes, and simple patterns. There is no right way to decorate. Just follow what feels playful.

A small tip that makes a big difference. A touch of corn syrup in the frosting helps it set with a soft shine and harden enough for stacking or mailing. These cookies keep well for up to a week, making them perfect for gifting, sharing, or savoring slowly.

This is an invitation to make space this weekend. Roll out the dough. Cut heart shapes or any shape you love. Sip tea. Play music you adore. Let the act of baking be the gift.

Shortbread Sugar Cookies

Makes about 150 cookies
I often make a half batch

Ingredients

6 sticks butter, softened
1 1/2 cups sugar
3 eggs
6 teaspoons vanilla extract
1 teaspoon almond extract, optional but highly recommended
1 1/2 teaspoons baking powder
1/2 teaspoon salt
9 cups all purpose flour (I usually use King Arthur. Gluten free cup for cup works well here too.)

Instructions

Preheat oven to 350 degrees.

In a large bowl, mix butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.

In a separate bowl, sift together flour, baking powder, and salt. Gradually stir the flour mixture into the butter mixture until fully combined.

Roll dough to about 1/8 inch for thinner, crispier cookies or 1/4 inch for a softer, shortbread style cookie. Cut into desired shapes and place on parchment lined baking sheets.

Bake for 10 to 12 minutes, until cookies bounce back lightly when pressed. Do not overbake.

Cool completely on wire racks before icing.

Classic Vanilla Icing

Ingredients

2 pounds confectioners sugar, sifted
1 stick butter, softened
1/2 to 1 cup milk of choice
1 tablespoon vanilla extract
1/2 teaspoon almond extract
Optional: 1 tablespoon light corn syrup for shine and structure

Instructions

Cream butter until soft. Gradually add confectioners sugar. Add 1/2 cup milk and mix until smooth, adding more milk slowly until desired consistency is reached. Stir in vanilla and almond extract. Add corn syrup if using.

Divide into bowls and tint as desired using natural food coloring. Ice cooled cookies and allow to set on racks lined with parchment until firm. Add sprinkles or flaky salt if you wish before the icing fully sets.

Chocolate Icing

Ingredients

1 1/2 cups powdered sugar
2 tablespoons milk
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
1 tablespoon Dutch cocoa powder

Instructions

Combine powdered sugar, cocoa powder, milk, corn syrup, and vanilla in a medium bowl. Stir until smooth. Add more milk a teaspoon at a time if needed until thick but pipeable. If icing becomes too thin, add more powdered sugar.

Transfer to a piping bag fitted with a small tip or use a zip top bag with the corner snipped.

Pipe and decorate as desired. Add sprinkles if you like. Allow icing to harden fully before stacking or storing.

Store cookies in an airtight container at room temperature.

These cookies are simple, comforting, and made for sharing. A small act of love in the middle of winter. I hope they find their way into your kitchen this February and bring a little extra warmth to your table.

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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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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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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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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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A Sweet Little Gift: Peanut Butter Cookies, Wrapped with Care

Dear friends,

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.

Peanut Butter Cookies shown with our festive Seraphim napkins in Red and Green.

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

Gluten-free, low sugar, and perfect for gifting

Ingredients:

Instructions:

  1. Preheat the oven to 375ºF and line two baking sheets with parchment paper.
  2. 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.
  3. Scoop slightly rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
  4. Use a fork to gently press a crisscross pattern into each cookie and flatten them slightly.
  5. Bake one sheet at a time for 8 to 10 minutes, until the edges are set and just beginning to turn golden.
  6. 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.

With love,
Carrie

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The Gift of Now: A Return to the Table + A Mocha Cheesecake to Celebrate

Dear friends,

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:

  1. Preheat your oven to 325ºF. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, mix the pecan flour, cocoa powder, sweetener, and salt. Stir in the melted butter until the mixture resembles wet sand.
  3. Press the crust evenly into the bottom of the pan.
  4. Bake for 10 minutes, then remove and reduce oven temperature to 300ºF.

Make the Filling:

  1. In a small bowl, whisk the espresso powder into the cream until fully dissolved. Set aside.
  2. In a large bowl, beat the cream cheese until smooth and fluffy, about 1 to 2 minutes.
  3. Add the Lakanto Golden sweetener blend, vanilla, and almond extract. Mix until smooth.
  4. Pour in the espresso cream and mix again.
  5. Add eggs one at a time, mixing gently just until combined. Scrape the bowl between additions.
  6. Pour the filling over the baked crust and smooth the top.
  7. Bake at 300ºF for 70 to 85 minutes, until just set in the center. A slight jiggle is fine.
  8. Cool to room temperature, then refrigerate for at least 2 to 3 hours.

Make the Glaze:

  1. In a small saucepan, heat the cream and Lakanto white sweetener until just simmering. Remove from heat and add chopped chocolate.
  2. Let sit for 5 minutes, then stir until glossy and smooth.
  3. Allow the glaze to thicken slightly, then pour over the chilled cheesecake. Let some of it drip down the sides.
  4. Refrigerate for another 30 minutes to set the glaze.
  5. 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.

With love and gratitude,
Carrie

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