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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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The Featured Table: A Slice of Something Sweet – Caramel Slice

There’s something wonderfully nostalgic about a layered dessert—each bite offering a perfect trio of texture and flavor. This week, we’re indulging in a classic favorite from the other side of the globe: the Caramel Slice.

Hailing from Australia and New Zealand, this simple yet utterly satisfying treat is made up of a buttery coconut shortbread base, a rich and golden caramel center, and a smooth chocolate topping that snaps just right. Think of it as the sophisticated cousin to a brownie or blondie—effortless to make, stunning to serve, and absolutely irresistible.

Whether you’re looking for a weekend baking project or a crowd-pleasing dessert to share, this Caramel Slice is your golden ticket. Let’s get into it.

Caramel Slice

Serves: 16–20
Prep Time: 60 minutes
Cook Time: 24 minutes
Total Time: 1 hour 24 minutes

A simple slice made up of shortbread, caramel, and a thick chocolate topping.

Ingredients

Coconut Shortbread Base

  • ½ cup powdered sugar, sifted
  • 1 cup all-purpose flour (or GF cup-for-cup blend)
  • ¾ cup desiccated coconut
  • ½ cup (1 stick) unsalted butter, melted
  • 1 tsp vanilla extract

Caramel Layer

  • 240 ml (1 cup) sweetened condensed milk
  • 60 grams (¼ cup) unsalted butter
  • 1 tbsp golden syrup or maple syrup (optional, but lovely)
  • Pinch of sea salt

Chocolate Topping

  • 1½ cups milk or dark chocolate, broken into pieces
  • 1 tbsp vegetable oil or melted coconut oil

Instructions

  1. Prep the Pan: Preheat your oven to 350°F. Grease and line an 8-inch square pan with parchment, letting two sides overhang for easy lifting later.
  2. Make the Shortbread: In a large bowl, whisk together the powdered sugar, flour, coconut, and vanilla. Stir in the melted butter until the mixture resembles wet sand. Press evenly into the lined pan and bake for 12 minutes or until just golden at the edges. Set aside.
  3. Cook the Caramel: In a saucepan over medium heat, stir together the sweetened condensed milk, butter, and golden syrup (if using). Keep stirring constantly (this is your meditative moment) for about 10 minutes until the mixture thickens and turns a golden, toffee-like hue. Stir in a pinch of salt.
  4. Bake the Caramel Layer: Pour the caramel over the shortbread base. Bake for an additional 12 minutes until the edges are golden and the top is set. Cool for 30 minutes. For extra flair, sprinkle with flaky sea salt.
  5. Top with Chocolate: Melt chocolate in a double boiler (or gently in the microwave), stir in the oil, then pour and spread evenly over the caramel layer. Chill in the fridge for at least 2 hours, or until fully set.
  6. Slice and Serve: Lift out of the pan using the parchment overhang. If the slice is too firm from the fridge, let it sit at room temperature for 10 minutes before slicing into small squares. Use a very large knife and run it under hot water to get a clean and professional cut. Store any leftovers in an airtight container (they won’t last long).

Styling Tips for Your Caramel Moment

This dessert is as elegant as it is decadent, so let’s style it accordingly:

  • Plating: Arrange the caramel slices on a neutral-toned ceramic plate or cutting board. Let the glossy chocolate and golden caramel shine.
  • Textiles: Lay a backdrop of August Table’s Sequoia in Linnet Green Napkins or Garden Pink and Green with Gray Stripes Napkins or tablecloths—cool tones that let the warm dessert colors pop.

Whether you serve it after a long lunch, tuck it into a lunchbox, or enjoy it straight from the fridge in the quiet of the evening, this Caramel Slice promises simple delight in every bite.

Here’s to a sweet week ahead!

—
Let us know how yours turns out, and don’t forget to tag us in your baking adventures!

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The Featured Table: Avocado Toast with Fried Egg, Roasted Tomatoes & Feta

There’s something wonderfully satisfying about toast topped with all the right things. Whether you’re easing into the morning or need a simple supper at the end of the day, an elevated piece of toast can be the perfect anytime meal or snack. This week’s Featured Table is all about the kind of dish you can throw together with pantry staples and a few fresh ingredients: Avocado Toast with a Fried Egg, Roasted Tomatoes, and Feta.

We use fresh-baked sourdough from our local bakery, perfectly toasted and topped with creamy avocado, a golden fried egg, our house roasted tomatoes with feta, and finished with fresh dill, peppery arugula, and Maldon sea salt. It’s delicious, satisfying, and nourishing all at once.

And if you don’t have the roasted tomatoes and feta on hand, that’s perfectly okay—avocado and egg alone, topped with fresh herbs and sea salt, make a delicious and elegant meal in their own right.

The Recipe: Avocado Toast with Fried Egg & Roasted Tomatoes

Ingredients:

  • 1 slice of fresh sourdough bread, toasted
  • 1 ripe avocado, sliced or mashed
  • 1 egg, fried in olive oil to your liking
  • A spoonful of roasted tomatoes and feta (recipe below)
  • A small handful of arugula
  • Fresh dill, chopped
  • Maldon sea salt

Instructions:

  1. Toast the sourdough to golden crisp perfection.
  2. Top with sliced or mashed avocado.
  3. Add the fried egg on top of the avocado.
  4. Spoon over some of the roasted tomato and feta mixture.
  5. Add arugula and fresh dill.
  6. Finish with a generous pinch of Maldon sea salt and sprinkling of fresh black pepper.

Roasted Tomatoes & Feta (Make-Ahead Magic)

This mixture is the secret weapon in our kitchen. It’s incredibly versatile—perfect as a topping for toast, a mix-in for pasta, a flavorful salad addition, or simply served warm with a crusty loaf of bread as an appetizer.

Ingredients:

  • 1 pound feta cheese
  • 2 cups grape or cherry tomatoes
  • 1/4-1/3 cup olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • A pinch of salt (for tomatoes)
  • Ground black pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Place the feta cheese in the center of a baking dish.
  3. Arrange the tomatoes around the feta and season with salt and pepper.
  4. Drizzle the olive oil over everything.
  5. Add the garlic and oregano, toss lightly.
  6. Bake for about 20 minutes, until tomatoes are soft and bursting.
  7. Turn the broiler to high and broil on the top rack for about 3 minutes, until the feta is golden and the tomatoes are blistered. Watch closely to avoid burning.

Let it cool slightly before storing in a sealed container in the fridge. It keeps well and adds instant flavor to nearly any dish.

Styling Your Table

We’ve served this toast on a beautiful ceramic plate with our Sequoia Napkins in Linnet Green, which are back in stock this week! Add a sprig of fresh herbs or a slice of lemon on the side for brightness. A simple glass of sparkling water or a warm mug of coffee or tea rounds out the moment.

This dish is all about ease and elegance. Whether you’re savoring it at the breakfast table or curled up on the couch for a cozy lunch, this Avocado Toast with Fried Egg and Roasted Tomatoes is here to nourish, comfort, and inspire.

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Lemon Ricotta & Roasted Grape Appetizer: An Elegant Variation

This week’s The Featured Table is a celebration of refined simplicity and culinary artistry. There is a refined charm in the balance of flavors that warm, roasted grapes and bright, lemon-infused ricotta offer. This sophisticated variation transforms a familiar favorite into a graceful appetizer, perfect for impressing guests or enjoying a quiet moment of indulgence.

Spread the lemon ricotta on a platter, disburse the roasted grapes on top, and finish with a sprinkle of toasted nuts and fresh herbs. This dish is perfect for serving with warm toast or your favorite crackers—ideal for elevating a cozy gathering or adding a touch of elegance to your drinks with friends or family. For those who love our classic approach, revisit our original Lemon Ricotta Toast with Roasted Grapes post.

Ingredients

  • 12 ounces seedless red or black grapes
  • 4 sprigs fresh tarragon or thyme, divided
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly cracked pepper
  • 1 cup fresh ricotta
  • 1/2 lemon, zested and juiced
  • 3 tablespoons pine nuts, toasted
  • Syrupy balsamic glaze or vinegar, for drizzling (optional)
  • Warm toast or your favorite cracker, for serving

Method

  1. Roast the Grapes:
    Preheat your oven to 400°F. Arrange the grapes on a baking sheet and nestle 2 sprigs of tarragon (or thyme) among them. Drizzle lightly with olive oil and season with salt and pepper. Roast for 15 to 20 minutes until the grapes begin to burst. Once roasted, allow them to cool slightly, remove the herb sprigs, and gently squeeze the lemon juice over the grapes.
    Note: If you plan to roast the grapes, consider preparing an ample amount—not only for this elegant appetizer but also to adorn your slice of warm toast.
  2. Prepare the Lemon Ricotta:
    In a bowl, whisk together the fresh ricotta and lemon zest until the mixture becomes smooth and airy.
  3. Assemble the Appetizer:
    Neatly spread the lemon-infused ricotta on a serving plate. Evenly scatter the roasted grapes over the ricotta, then finish with a delicate sprinkle of toasted pine nuts and a few torn leaves of fresh tarragon or thyme. For an additional touch of sophistication, drizzle a modest amount of balsamic glaze over the top.
  4. Serve:
    Present this elegant appetizer alongside a slices of warm toast or your favorite crackers. Its delightful interplay of textures and flavors is sure to charm your guests and elevate any gathering.

Enjoy this tasteful reinterpretation—a harmonious blend of creaminess, tang, and subtle sweetness that is as visually inviting as it is delicious.

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The Featured Table: Cozy Blueberry Scones for a Chilly March Weekend

As the chill lingers in the air this March, there’s nothing quite as comforting as a warm, freshly baked treat to brighten your day. This week’s The Featured Table recipe brings you blueberry scones—a simple yet delicious delight that pairs perfectly with a steaming cup of coffee in the morning or your favorite warm beverage in the afternoon. Whether dusted with coarse sugar, topped with a luscious vanilla icing, or enhanced with a tangy lemon drizzle, these scones are sure to satisfy your cozy cravings.

Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled), plus extra for dusting hands and work surface
  • 1/2 cup (100g) granulated sugar plus extra for sprinkling the tops before baking
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 10 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup (120ml) heavy cream (plus 2 tablespoons for brushing)
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (140g) fresh or frozen blueberries (if frozen, do not thaw)
  • For topping: coarse sugar and your choice of vanilla or lemon icing

Step-by-Step Instructions

  1. Preheat & Prepare:
    Preheat your oven to 400°F (204°C). Lightly dust your work surface with flour.
  2. Mix the Dry Ingredients:
    In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
  3. Cut in the Butter:
    Add the 10 tablespoons of cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
  4. Combine the Wet Ingredients:
    In a separate bowl, whisk together 1/2 cup of heavy cream, the egg, and the vanilla extract.
  5. Bring it All Together:
    Drizzle the wet ingredients over the dry mixture. Gently fold in the blueberries, mixing just until everything is moistened. The dough should appear slightly sticky; if it feels too sticky, dust your hands with a little extra flour. Conversely, if it seems dry, add an extra 1–2 tablespoons of heavy cream.
  6. Shape the Dough:
    Transfer the dough onto your floured work surface and, using your floured hands, shape it into a rough ball. Pat the dough into an 8-inch disc. Using a sharp knife or bench scraper, cut the disc into 8 wedges.
  7. Chill for Texture:
    Brush the scones lightly with the remaining heavy cream and, if desired, sprinkle some coarse sugar on top for extra crunch. Arrange the scones on a plate or a lined baking sheet and refrigerate for at least 15 minutes. This step helps the dough relax and ensures a better rise during baking.
  8. Bake to Golden Perfection:
    After chilling, arrange the scones 2–3 inches apart on a baking sheet lined with parchment paper or a silicone mat. Sprinkle with granulated or coarse sugar to cover the tops. Bake for 22–25 minutes until the edges are golden and the tops are lightly browned.
  9. Finish with a Tasty Topping:
    Allow the scones to cool for a few minutes. Then, drizzle with your favorite icing—whether it’s a smooth vanilla glaze or a tangy lemon icing—or simply enjoy them with an extra dusting of coarse sugar.

Serving & Storage Tips

Enjoy these blueberry scones warm from the oven alongside a hot cup of coffee or tea for a truly cozy experience. Leftover scones (iced or plain) can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat them in a low oven to revive their fresh-from-the-oven warmth.

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The Featured Table: A Vibrant Beet Dip for Your Next Gathering

There’s something special about a dish that is both beautiful and nourishing, and this Roasted Beet, Walnut, Feta & Dill Dip is exactly that. With its rich magenta hue and a blend of earthy, nutty, and creamy flavors, this dip is as much a feast for the eyes as it is for the palate. Whether you’re hosting a gathering or simply indulging in a snack, this dip is an easy yet elegant way to elevate the moment.

The Beauty and Benefits of Beets

Beets aren’t just visually striking—they’re packed with nutrients that make them a true superfood. Rich in fiber, folate, iron, and antioxidants, they support heart health, aid digestion, and even boost stamina. The natural sweetness of roasted beets balances beautifully with the crunch of walnuts, the tangy creaminess of feta, and the fresh, herbaceous notes of dill. It’s a perfect harmony of flavors and textures, all while delivering a nutrient-dense bite.

A Stunning Addition to Your Table

Pairing this vibrant dip with our Villa Vaux Moyen napkin in Blue and Red brings an extra touch of sophistication to your spread. We love mixing and matching our plates and bowls with bold prints to create a visually dynamic tablescape that feels both curated and playful. Serve with warm pita, fresh vegetables, or your favorite crisp crackers for a truly effortless and showstopping dish.

Roasted Beet, Walnut, Feta & Dill Dip

Ingredients:

  • 2 cups chopped roasted beets (about 3 medium-sized beets)
  • ½ cup walnuts
  • 1 cup feta*
  • ¼ cup fresh dill
  • 2 tbsp lemon juice
  • Pinch of salt

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Wash, peel, and halve the beets to reduce cooking time. Wrap them in foil, place on a baking tray, and roast for 40-50 minutes until soft.
  3. Let the beets cool, then cut into cubes and measure out 2 cups.
  4. Blend all ingredients in a food processor until smooth.
  5. Store in the fridge for up to 4 days.

Dairy-Free Option:

Swap the feta for ⅔ cup soaked cashews and increase the salt to ¼ tsp for a creamy alternative that maintains the rich texture and tangy bite.

With its dazzling color, bold flavors, and nourishing benefits, this beet dip is sure to be the centerpiece of your next gathering. Serve it up, savor the moment, and enjoy the beauty of good food shared around the table.

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The Featured Table: Lemon Ricotta Toast with Roasted Grapes

There’s something magical about the combination of warm, roasted fruit and creamy ricotta on crisp, golden bread. This week’s recipe is simple yet elevated—Lemon Ricotta Toast with Roasted Grapes. It’s a dish that feels special without being fussy, perfect for a weekend brunch or an effortlessly elegant appetizer.

We paired these delicate bites with our Seraphim napkins in the Persephone print—a stunning mix of teal and purple that beautifully complements the deep jewel tones of the roasted black grapes.

Lemon Ricotta Toasts with Roasted Grapes
Ingredients

  • 12 ounces seedless red or black grapes
  • 4 sprigs fresh tarragon or thyme, divided
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly cracked pepper
  • 1 cup fresh ricotta
  • 1/2 lemon, zested and juiced
  • 4 slices sourdough bread
  • 3 tablespoons pine nuts, toasted
  • Syrupy balsamic glaze or vinegar, for drizzling

Method

  1. Preheat the oven to 400°F. Spread the grapes on a baking sheet and top with 2 tarragon (or thyme) sprigs. Drizzle with olive oil and toss to coat evenly. Season with salt and pepper. Roast for 15 to 20 minutes, until the grapes begin to burst. Let cool slightly, discard the tarragon, and squeeze lemon juice over the grapes.
  2. While the grapes roast, whisk together the ricotta and lemon zest until smooth and airy.
  3. Just before serving, toast the sourdough bread in a toaster until golden and crisp.
  4. Spread the lemon ricotta onto each toast, then top with roasted grapes and toasted pine nuts. Finish with fresh tarragon leaves and a drizzle of balsamic glaze.

This recipe is a balance of textures and flavors—creamy, crisp, sweet, and tangy. It’s a perfect way to celebrate winter’s slower, more intentional gatherings. Pair it with a chilled glass of white wine or a cup of fragrant herbal tea, and you have a moment worth savoring.

For a beautifully set table, layer the toast on a rustic wooden board and serve alongside our Seraphim napkins in the Persephone print. The teal and purple hues of the napkins echo the colors of the dish, creating a visually stunning tablescape that invites warmth and conversation.

Enjoy the season’s simple pleasures, one bite at a time.

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The Featured Table: Juicy Turkey Burgers with Caramelized Onions, Garlic Aioli, and Swiss Cheese

Sometimes, nothing satisfies quite like a burger. There’s something about the perfect balance of flavors and textures—a crisp toasted bun, juicy patty, and indulgent toppings—that makes for an irresistible meal. This week’s Featured Table recipe takes the classic burger to the next level with turkey patties that are packed with flavor and remain incredibly juicy, thanks to the addition of finely chopped mushrooms. Paired with deeply caramelized onions, creamy garlic aioli, and melted Swiss cheese, these turkey burgers are simply over-the-top delicious.

The Secret to a Juicy Turkey Burger Turkey burgers have a reputation for being dry, but not these. The key? Chopped mushrooms mixed into the turkey patty. Not only do they add depth of flavor, but they also help retain moisture, keeping the patties tender and succulent. A touch of Worcestershire sauce, garlic salt, and onion powder further enhance the savory profile.

Caramelized Onions: Pure Magic There’s something transformative about caramelized onions. Their deep, sweet flavor pairs beautifully with the mild nuttiness of Swiss cheese, creating a melt-in-your-mouth combination that makes these turkey burgers truly special. The trick to perfect caramelized onions is patience—slowly cooking them over low heat allows their natural sugars to develop into a rich, golden brown flavor.

A Final Touch: Creamy Garlic Aioli To elevate this burger even further, we’re adding a luscious garlic aioli. Made with mayonnaise, Dijon mustard, and a hint of Worcestershire sauce, it adds just the right amount of tangy richness. Spread generously on a toasted bun, it ties everything together beautifully.

The Perfect Pairing We’ve plated these indulgent turkey burgers alongside crisp French frites, capturing the essence of a bistro-style meal. And because a great meal deserves a beautiful setting, we’ve styled our table with August Table’s Here Comes the Sun napkin in red—whimsical, vibrant, and the perfect complement to this cozy yet sophisticated dish.

Recipe: Juicy Turkey Burgers with Caramelized Onions, Garlic Aioli & Swiss Cheese

Ingredients:

For the burgers:

  • 16 oz ground turkey (85% lean)
  • 6-8 oz mushrooms, finely chopped
  • 1 tbsp Worcestershire sauce
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ¼ cup panko breadcrumbs
  • 1 beaten egg
  • ½ tsp garlic salt
  • 1 tsp onion powder
  • 3 tbsp chopped parsley
  • 4 slices Swiss cheese
  • 4 hamburger buns, toasted

For the caramelized onions:

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 large onions, thinly sliced
  • 1 ½ tsp kosher salt
  • Fresh ground black pepper

For the garlic aioli:

  • ½ cup mayonnaise
  • 2 tsp minced garlic
  • ½ tsp kosher salt
  • Fresh ground black pepper
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce

For the sautéed mushrooms:

  • 2 tbsp olive oil
  • 6 oz mushrooms, stemmed and sliced
  • ½ tsp unsalted butter

Instructions:

  1. Caramelize the Onions:
    • In a large skillet, heat butter and olive oil over medium-low heat. Add sliced onions and season with salt and pepper.
    • Cook slowly, stirring every few minutes, for about 30 minutes or until onions are deeply golden brown. Set aside.
  2. Make the Garlic Aioli:
    • In a small bowl, mix mayonnaise, minced garlic, salt, pepper, Dijon mustard, and Worcestershire sauce. Set aside.
  3. Sauté the Mushrooms:
    • Heat olive oil and butter in a cast-iron skillet over medium heat. Add mushrooms and sauté until they release their liquid and become golden, about 3 minutes. Set aside.
  4. Prepare the Turkey Patties:
    • In a large bowl, combine ground turkey, chopped mushrooms, Worcestershire sauce, salt, pepper, breadcrumbs, beaten egg, garlic salt, onion powder, and parsley. Mix until just combined.
    • Form into four equal patties and refrigerate for 10-15 minutes.
  5. Cook the Burgers:
    • In the same cast-iron skillet used for the mushrooms, cook the turkey patties over medium heat for about 3-5 minutes per side, until the internal temperature reaches 165°F.
    • Top each patty with a slice of Swiss cheese and cover until melted.
  6. Assemble the Burgers:
    • Spread a generous layer of garlic aioli on the toasted buns.
    • Place the turkey patty on the bottom bun and top with caramelized onions and sautéed mushrooms.
    • Add any additional toppings of your choice and serve immediately with crispy French frites.

Whether you’re gathering friends around the table or treating yourself to a decadent dinner, these turkey burgers offer a perfect balance of gourmet flavors and comfort food appeal. Enjoy!

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The Featured Table: Elevated Brown Sugar Bundt Cake (From a Box!)

I always keep a few King Arthur Gluten-Free Classic Yellow Cake Mixes in my pantry for those days when time is short, but the occasion calls for something sweet. A well-stocked pantry can be a lifesaver when guests are coming over or when a weeknight dinner needs a special finishing touch. While there’s nothing wrong with a simple cake mix as-is, I love dressing it up to make it feel a little more magical—something unexpected yet effortlessly elegant.

This Elevated Brown Sugar Bundt Cake is a beautiful example of how a simple base can transform into a showstopping dessert with just a few thoughtful additions. The rich depth of brown sugar enhances the yellow cake, giving it a warmth and caramel-like complexity. Topped with a silky caramel glaze, this cake is equally suited for a celebratory birthday, a refined dessert for dinner guests, or an afternoon indulgence with a cup of tea. It even makes the perfect coffee cake alongside a steaming mug in the morning.

And with the big game on Sunday, this is an ideal dessert for anyone hosting a gathering. Super Bowl parties may be filled with savory bites and indulgent snacks, but a slice of this cake will elevate the occasion, offering a touch of sophistication to the spread. It’s easy to make, yet feels special—exactly what I love in a great dessert.

Elevated Brown Sugar Bundt Cake (From a Box!) with Caramel Glaze

Ingredients

For the cake:

  • 1 box King Arthur Gluten-Free Classic Yellow Cake Mix
  • Ingredients listed on the box (typically eggs, oil, and water)
  • 1 cup packed brown sugar (light or dark)
  • 1 teaspoon vanilla extract

For the caramel glaze:

  • 5 tablespoons unsalted butter
  • 1/3 cup brown sugar, firmly packed
  • 1/2 teaspoon vanilla extract
  • 1/2 to 2/3 cup confectioner’s sugar (adjust for desired consistency)
  • 1 tablespoon milk
  • extra confectioner’s sugar for dusting

Instructions

  1. Preheat & Prepare:
    Preheat oven to the temperature listed on the cake mix box. Generously grease a Bundt pan with butter or nonstick spray.
  2. Make the Cake Batter:
    Prepare the cake batter according to the box instructions. Stir in the brown sugar and vanilla extract, mixing until fully combined.
  3. Bake:
    Pour the batter evenly into the greased Bundt pan and bake according to the box directions, or until a toothpick inserted into the center comes out clean.
  4. Cool:
    Let the cake cool in the pan for about 10–15 minutes, then carefully invert onto a wire rack to cool completely.
  5. Make the Caramel Glaze:
    In a small saucepan over medium heat, melt the butter, then stir in the brown sugar. Cook for about 1–2 minutes, stirring constantly, until the sugar is fully dissolved.
    Remove from heat and stir in the vanilla extract. Whisk in confectioner’s sugar and milk, adjusting the amount of sugar to reach your desired glaze consistency.
  6. Glaze the Cake:
    Drizzle the warm caramel glaze over the cooled Bundt cake. Let it set for a few minutes before slicing and serving. You can add a little extra confectioners sugar sprinkled on top for a nice extra touch but not needed.

A Cake for Every Occasion

Whether served as a refined dessert, a cozy afternoon treat, or a delightful morning indulgence, this Brown Sugar Bundt Cake is a versatile favorite. I hope it finds its way to your table this weekend—perhaps as a thoughtful addition to a Super Bowl gathering or simply as a way to slow down and savor the moment. However you enjoy it, this is one of those effortless recipes that proves a little creativity can turn the simplest ingredients into something truly special.

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The Featured Table: Chia Pudding Parfait with Cherry Blueberry Compote

February has arrived—how did that happen so quickly? As we step into a new month, it’s the perfect time to refocus on nourishing, feel-good foods that bring both comfort and energy.

As we embrace the new year and lean into lighter, nourishing meals, this week’s recipe is a true celebration of health and beauty. Say hello to our Chia Pudding Parfait with Cherry Blueberry Compote – a stunningly layered, nutrient-packed treat that’s perfect for breakfast, a snack, or even a light dessert.

Why Chia Pudding?

Chia seeds are a powerhouse of nutrition. Packed with omega-3 fatty acids, fiber, protein, and essential minerals, they provide sustained energy and support overall well-being. When combined with creamy homemade cashew milk and paired with the natural sweetness of our cherry blueberry compote, the result is a dish that’s both delicious and nourishing.

Let’s walk through the simple steps to create this gorgeous parfait:

Ingredients

For the Cashew Milk

  • 1 cup raw cashews, soaked for 1-3 hours
  • 3 cups water
  • 3 dates, pitted
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • Pinch of sea salt

For the Chia Pudding

  • 1/2 cup chia seeds

For the Cherry Blueberry Compote

  • 1/4 cup fresh blueberries
  • 1/4 cup chopped fresh cherries
  • 2 tablespoons water
  • 2 teaspoons maple syrup
  • A few drops of vanilla extract

Additional Layers

  • 1/2 cup vanilla yogurt of choice (dairy or dairy-free)
  • Fresh cherries and blueberries for garnish

Instructions

Step 1: Make the Cashew Milk

In a high-speed blender (such as a Vitamix), combine the soaked cashews, water, dates, vanilla extract, cinnamon, and a pinch of sea salt. Blend on high until the mixture is smooth and creamy.

Pour the cashew milk into a bowl and stir in the chia seeds until well blended. Cover and refrigerate overnight, allowing the seeds to expand and create a pudding-like texture.

Step 2: Prepare the Cherry Blueberry Compote

In a small saucepan, combine the blueberries, cherries, water, maple syrup, and vanilla extract. Cook over medium heat, stirring frequently, until the berries soften and release their juices, creating a vibrant, fruity compote. Remove from heat and let cool.

Step 3: Assemble the Parfaits

In your favorite jars, glasses or bowls, layer the chia pudding, vanilla yogurt, and cherry blueberry compote. Repeat the layers to create a beautiful visual effect. Finish with a topping of fresh cherries and blueberries for added color and texture.

A Feast for the Senses

This chia pudding parfait isn’t just a treat for your taste buds – it’s a feast for the eyes as well. The vibrant layers of creamy pudding, luscious compote, and fresh fruit come together in a way that’s as beautiful as it is delicious. Best of all, it’s a dish that supports your health and invites you to slow down and savor the moment.

We hope this recipe inspires you to start your day with a little more joy and nourishment. Let us know how your parfaits turn out – and don’t forget to share your creations with us!

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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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