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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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Gather / Recipes

A Quiet Sweetness After the Holidays: Almond Flour Cookies with Chocolate and Pecans

Dear friends,

The days just after Christmas always feel different. The rush has softened, the calendar opens up a little, and the house grows quieter. It’s a time I love for simple pleasures and gentle rhythms. A cup of tea in the afternoon. A good book. A small baking project that feels comforting rather than hurried.

As I continue to be mindful of sugar and carbs while supporting my health, I’ve been especially drawn to recipes that feel nourishing and indulgent at the same time. These almond flour cookies have quickly become a favorite. They are easy to make, naturally gluten free, and lightly sweetened, with a tender texture that feels just right this time of year.

I added a touch of almond extract to deepen the flavor, then dipped them in dark chocolate and finished them with chopped pecans. To give them a clean, classic look, I used a cookie cutter to gently shape them into perfect rounds before baking. The result is simple and elegant, with a richness that feels celebratory without being heavy. They are the kind of cookie you make on a quiet afternoon and enjoy slowly.

Almond Flour Cookies with Dark Chocolate and Pecans

Gluten free, low sugar, and beautifully simple

Ingredients

For the Cookies:

  • 2 ½ cups blanched almond flour
  • 6 tablespoons salted butter, softened
  • ⅓ cup monk fruit sweetener with allulose (I used naturebell but you can substitute 1/3 cup brown sugar)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

For the Chocolate Finish:

  • ½ cup sugar-free dark chocolate chips (I used Bake Believe)
  • 2 teaspoons coconut oil
  • 3 tablespoons pecans, finely chopped

Instructions

Make the Cookies:

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the softened butter and monk fruit sweetener until light and fluffy.
  3. Add the vanilla and almond extracts and mix until combined.
  4. Beat in the almond flour, about ½ cup at a time, until a soft dough forms. The dough will feel slightly crumbly but should hold together when pressed.
  5. Scoop rounded tablespoons of dough onto the prepared baking sheet. Gently press each mound down and use a round cookie cutter to shape the edges into a neat circle. Flatten to about ⅓ inch thick.
  6. Bake for about 12 minutes, until the edges are lightly golden.
  7. Allow the cookies to cool completely on the baking sheet. They will firm up as they cool.

Add the Chocolate and Pecans:

  1. Once the cookies are fully cooled, line a small baking sheet with parchment paper that will fit in your refrigerator.
  2. Melt the chocolate chips and coconut oil together using a double boiler or gentle heat. Stir until smooth.
  3. Dip each cookie halfway into the melted chocolate and place on the prepared sheet.
  4. Immediately sprinkle the tops with chopped pecans before the chocolate sets.
  5. Refrigerate until the chocolate is firm.

To Enjoy

These cookies are lovely with afternoon tea or tucked into a small tin to share with a friend. They keep well in the refrigerator and feel like a little treat you can enjoy slowly and mindfully.

After the fullness of the holidays, I find myself drawn to recipes like this. Simple. Thoughtful. Just sweet enough. A reminder that beauty often lives in the quiet moments at the table.

With warmth,
Carrie

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Gather / Recipes

The Featured Table: Walnut Pesto Pasta for Fall

Fall has officially arrived. The air feels crisper, the days are a little shorter, and there’s that familiar shift in light that makes late September so beautiful. Even as the season changes, the basil in my garden is still thriving, so I gathered handfuls of it and made a big batch of walnut pesto this week. There is something deeply satisfying about making pesto at home. It is quick, easy, and instantly transforms a simple meal into something memorable.

Pesto is one of those powerhouse flavors that can turn the ordinary into something extraordinary. Add a spoonful to a basic soup, and suddenly you have a layered dish that feels special. Toss it with pasta and dinner is ready in no time at all. This recipe is especially fitting right now, bridging summer’s brightness with autumn’s coziness.

Walnut Pesto Pasta

Ingredients

  • 5 cups fresh basil leaves, packed
  • 1 cup mixed nuts (walnuts and pine nuts, or all walnuts, or all pine nuts)
  • 8 cloves garlic, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2/3 cup to 1 cup extra virgin olive oil
  • 1 cup freshly grated Parmesan cheese

Instructions

  1. Place the nuts and garlic in the bowl of a food processor. Blend for 30 seconds.
  2. Add the basil leaves, salt, and pepper. With the processor running, slowly pour in the olive oil through the feed tube until the mixture is smooth but still has a bit of texture.
  3. Add the Parmesan and purée briefly until combined.
  4. Taste and add more cheese if necessary and sprinkle extra nuts on top.

To Serve

Cook one box of your favorite pasta. I used fettuccini this week, and the silky ribbons were perfect for holding the pesto. Toss the warm pasta with all of the pesto, adding a drizzle more olive oil if needed. Taste and season with additional salt and pepper. Finish with extra Parmesan on top. For a simple garnish, tuck a small cluster of basil leaves at the edge of the pasta and scatter a few grape tomato halves for color.

The pesto will keep for a week in the refrigerator with a thin layer of olive oil on top, though I usually use mine right away when the flavors are freshest.

Styling the Table

For this dish, I styled the table with our new Seraphim print in green, which beautifully mirrors the vibrant hue of the pesto. A simple white bowl lets the rich green pasta shine, while the patterned textile brings depth and warmth to the setting. Add a glass of wine and a loaf of rustic bread, and you have a meal that feels both comforting and elegant.

As the season shifts, I hope this pesto pasta brings a taste of summer’s garden bounty to your autumn table. Let it remind you that simple food, when made with love, can be the most satisfying of all.

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Gather / Recipes

Apple Tart with Brown Sugar Crust

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

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

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

Recipe

Ingredients

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

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

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

Instructions

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

Styling the Table

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

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Gather / Recipes

🌿 The Featured Table

Mango Cardamom Tartlets with Honey Whipped Cream & Summer Fruit

There’s something joyful about building your own perfect bite. This week at The Featured Table, we’re leaning into summer’s golden light with delicate mango tartlets infused with cardamom and topped at the table with a cloud of honey-sweetened whipped cream and the juiciest seasonal fruit.

We made the tarts mini—perfectly portioned and beautifully simple to serve. Set them out alongside bowls of raspberries, cherries, sliced apricots, and mango, plus a swirl of whipped cream scented with wildflower honey. It’s sunshine on a plate, and every guest gets to create their own version.

These are the desserts that disappear in a heartbeat.

🥭 Mango & Cardamom Tartlets

Makes 4 mini tarts or one 9-inch tart

For the Shortbread Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • Pinch of salt
  • 1–2 tbsp cold water, if needed

Instructions:

  1. In a food processor, pulse together the flour, powdered sugar, and salt.
  2. Add the butter and pulse until the mixture resembles coarse crumbs. Add water a tablespoon at a time if needed, just until the dough holds together when pressed.
  3. Press evenly into 4 mini tart pans (or one 9-inch tart pan). Prick the bottoms with a fork. Chill for 30 minutes.
  4. Bake at 350°F for 12–14 minutes, until lightly golden. Let cool.

For the Mango Custard:

  • 2 cups frozen mango chunks, thawed
  • 1/4 cup sugar
  • 3 egg yolks
  • 1 whole egg
  • 1/4 cup heavy cream
  • 1/2 tsp ground cardamom
  • 1 tsp vanilla extract
  • Pinch of salt
  • Juice of ½ lime (optional, for brightness) – note I actually used the juice of a whole lime because I prefer things a little more tart and sweet.

Instructions:

  1. Blend mango chunks until completely smooth. Set aside.
  2. In a mixing bowl, whisk together egg yolks, whole egg, sugar, cream, cardamom, vanilla, salt, and lime juice (if using).
  3. Stir in the mango puree until fully combined.
  4. Pour into cooled crusts. Bake at 325°F for 20–25 minutes (for mini tarts) or 30–35 minutes (for a full tart), until just set with a slight wobble in the center.
  5. Cool, then chill at least 2 hours before serving.

🍯 Honey Whipped Cream

  • 1 cup heavy cream
  • 2–3 tbsp honey (to taste)

Instructions:

  1. In a chilled bowl, whip the cream until soft peaks form.
  2. Add honey and continue whipping to medium peaks.
  3. Spoon into a serving bowl and chill until ready to serve.

🍒 To Serve:

Arrange small bowls of:

  • Raspberries
  • Cherries, pitted
  • Sliced apricots
  • Sliced fresh mango
  • Honey whipped cream

Let everyone build their own tart with the toppings they love. It’s beautiful, interactive, and a celebration of the season’s best flavors.

🖤 Style Notes from the Table

We love setting this scene with our Seraphim Artemis napkins. The rich cranberry tones are a perfect complement to the deep reds of summer fruit and bring a grounded, elegant pop to the table. Pair with vintage gold forks and soft linen runners for a look that feels timeless and fresh.

This dessert is the kind that lingers in memory—ripe with flavor, relaxed in spirit, and just the thing to savor under June skies.

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Gather / Recipes

The Featured Table: A Versatile Spinach Pie

Some recipes become part of your rhythm in the kitchen—beloved go-tos that evolve with time, adapt to different seasons, and always deliver comfort. This spinach pie is one of those. I’ve made it for years, and every time it feels just right: satisfying, beautiful, and easy to pull together.

This week’s version was a little different—and a great reminder of how adaptable this dish can be. My sister joined us for dinner, and because she avoids both gluten and tomatoes, I made a few simple swaps. I used a gluten-free flour blend for the crust and left off the usual sliced cherry tomatoes I like to arrange on top for a pretty red pop. Instead, I scattered pine nuts across the surface, which added a golden, nutty crunch and looked just as lovely.

That’s the joy of this pie—it fits into almost any meal. Serve it as the centerpiece of a vegetarian lunch, a flavorful side dish alongside grilled salmon or roasted chicken, or tuck it into a picnic basket with a bottle of chilled wine. It travels well, reheats beautifully, and feels at home anywhere from brunch to dinner.

Let’s get to the recipe.

Greek Spinach Quiche

For the pastry crust
1 1/2 cups flour (use cup-for-cup gluten-free if desired)
1/2 teaspoon salt
1 tablespoon sugar
1 stick cold butter (1/2 cup)
3 tablespoons ice water

To prepare the crust
Mix flour, salt, and sugar. Cut in butter until the mixture resembles coarse meal. Gradually add water until the dough comes together. Roll out to fit a 9-inch quiche or pie dish.

For the filling
3 large eggs, lightly beaten
1 cup whole milk
1/4 cup butter, melted
2 tablespoons grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Dash of ground nutmeg
1 teaspoon Dijon mustard
1 (10–12 oz) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
Optional toppings:
– 1/4 cup pine nuts
– 1/4 cup sliced cherry tomatoes

Instructions

  1. Prepare the crust: Line a 9-inch quiche dish with pastry, trim the excess, and pinch edges decoratively. Prick the bottom and sides with a fork.
  2. Blind bake: Bake at 400°F for 3 minutes. Remove, gently prick again, and return to the oven for 3 more minutes. Remove and spread 1 teaspoon Dijon mustard in a thin layer across the bottom of the crust while still warm. Set aside.
  3. Make the filling: In a large bowl, whisk together the eggs, milk, melted butter, Romano, salt, white pepper, and nutmeg. Stir in the spinach and feta cheese.
  4. Assemble: Pour the filling into the pre-baked crust. If using, sprinkle with pine nuts or arrange cherry tomatoes sliced in half with the cut side up in a decorative pattern.
  5. Bake: Bake at 350°F for 35 minutes, or until the quiche is set and golden. Let it rest for 10 minutes before slicing.

Style the Moment

This week, I paired the quiche with our Villa Vaux Grand Napkins in Green and Gray—freshly restocked and a perfect nod to the deep green of the spinach. Their soft pattern and cool palette bring elegance to the table without overshadowing the food.

Whether you’re enjoying this at your kitchen table, packing it up for an al fresco lunch, or adding it to your next brunch spread, this pie invites ease and celebration. For a brunch setting, add a bowl of citrus slices and a sparkling elderflower spritz. For dinner, serve with a simple arugula salad and a chilled white wine. However you serve it, this quiche brings beauty and balance to the table. Recipes like this remind us that nourishing food doesn’t need to be complicated to feel special.

Until next week—happy cooking and happy gathering.

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Gather / Recipes

The Featured Table: Black Cherry Mojitos for Memorial Day

As Memorial Day weekend arrives, the air shifts—hints of summer waft in on backyard grills, laughter carries through open windows, and tables move outdoors to catch the breeze. This weekend marks a season of transition, from the grounded stillness of spring to the vibrant hum of summer. And while we gather with friends and family, we also pause in gratitude—honoring those who served and remembering the deeper meaning behind the day.

To toast the long weekend, we’re serving up something delightfully refreshing and celebratory: Black Cherry Mojitos. With their jewel-toned hue and bright, crisp flavor, these drinks are as visually stunning as they are thirst-quenching. Whether you’re hosting a barbecue, lounging in the sun, or simply setting a beautiful table, these mojitos are the perfect addition to your gathering.

Bing Cherry Mojitos

Ingredients:

  • 1¼ cups fresh lime juice (from about 10–12 limes)
  • 3 pounds bing cherries, halved and pitted
  • 2 cups simple syrup (recipe below)
  • 18 ounces (2¼ cups) vodka, preferably black cherry–flavored
  • 1 bottle cherry-flavored sparkling water
  • Crushed ice
  • Fresh mint leaves
  • Limes for slicing and muddling

Instructions:

  1. In a nonreactive bowl, combine lime juice and halved cherries. Stir in the simple syrup and refrigerate for at least 1 hour, or up to 1 day.
  2. When ready to serve, pour vodka into a large serving bowl and stir in the chilled cherry mixture.
  3. Fill 12 glasses halfway with crushed ice. Add a lime slice and a few fresh mint leaves to each.
  4. Ladle about ½ cup of the cherry-vodka mixture into each glass. Use a muddler or the back of a spoon to gently mash the mint, lime, and cherries, releasing their aroma and flavor.
  5. Top with sparkling water and serve immediately with a sprig of mint.

Simple Syrup Recipe

(Makes about 2 cups)

  • 1¼ cups sugar
  • 1¼ cups water

In a small saucepan, bring sugar and water to a boil, stirring to dissolve the sugar completely. Remove from heat and let cool to room temperature. For added depth, try steeping a sprig of mint, lemon zest, or a piece of ginger while it cools. Store covered in the refrigerator for up to 6 months.

Set the Scene

Pair your cherry mojitos with a casual-chic outdoor setup: think simple linen napkins, clear glass tumblers to show off the drink’s deep color, and a few bowls of fresh cherries as both snack and table décor. Add sprigs of mint in small jars or vases down the center of the table for an effortless, aromatic touch. If you’re planning a full spread, this cocktail complements grilled meats, fruit-forward salads, and even a tartine with herbed goat cheese.

Here’s to longer days, meaningful moments, and tables that bring us together. Happy Memorial Day weekend.

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Comfort

The Featured Table: Cranberry Scones for Mother’s Day

As we step into Mother’s Day weekend, we’re celebrating with something simple, heartfelt, and freshly baked—Cranberry Scones. While our kids won’t be with us this time, Krister and I took a quiet morning to sip coffee and savor these warm scones together. There’s something incredibly grounding about baking on a calm morning—the buttery scent of dough rising in the oven, the tart sweetness of cranberries, the stillness of shared time. These scones are tender with just the right bit of tang from the buttermilk and are endlessly adaptable.

Cranberry Scones

Ingredients:

  • 4 cups flour (regular or cup-for-cup gluten-free)
  • 4 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 1 1/3 cups buttermilk
  • 1/2 cup dried cranberries (or swap with dried sour cherries, currants, blueberries, or apricot)

Instructions:

  1. Preheat oven to 425°F.
  2. In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt.
  3. Cut in softened butter until the mixture is crumbly.
  4. Add buttermilk and dried cranberries, mixing lightly with your hands or a fork until a soft dough forms.
  5. Turn the dough onto a lightly floured surface and knead gently 5–6 times.
  6. Roll out to about 1/4-inch thick (or go thicker, up to 1/2 inch, for a taller, more biscuit-like texture).
  7. Cut into sixteen 3-inch circles using a biscuit ring, round cookie cutter, or glass.
  8. Place on a greased baking sheet, sprinkle the remaining tablespoon of sugar on top, and bake for about 15 minutes, or until golden.

Serve warm with butter and your favorite topping—ours is a spoonful of sour cherry jam or a drizzle of Honey River Farm honey (Krister’s favorite).

Style the Table

To capture the joy and elegance of the weekend, I styled our table with our Juniper Print Napkin in Sangria, paired with a fresh-cut bouquet of peonies from our garden. The soft colors and blooming florals add a cheerful, feminine touch—perfect for honoring the beauty of motherhood in all its forms.

Whether you’re sharing the table with loved ones or simply treating yourself to a little quiet celebration, may this recipe bring warmth, ease, and sweetness to your weekend.

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Gather / Recipes

The Featured Table: Strawberry Almond Toast with Thyme and Chia

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

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

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

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

How to Make Your Strawberry Almond Toast

Ingredients:

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

Instructions:

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

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

Style Your Moment

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

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

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

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Gather / Recipes

The Featured Table: Roasted Banana Cinnamon Ice Cream

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

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

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

🍌 Roasted Banana Cinnamon Ice Cream

Yields: 1 ½ quarts | Serves: 6

Ingredients

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

Instructions

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

🥄 No Ice Cream Maker? No Problem.

Try the Refrigerator-Freezer Method:

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

🥥 Dairy-Free Version

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

Ingredients

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

Instructions

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

🔥 How to Roast Bananas

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

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

🖤 Style Your Scoop

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

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

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

Until next week,
Carrie
The Featured Table

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Gather / Recipes

The Featured Table: Homemade Granola with Yogurt & Fruit Parfaits

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

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

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

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

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

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

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

Cranberry & Toasted Coconut Granola

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

Ingredients

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

Instructions

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

Styling The Table

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

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

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

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

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Gather / Recipes

The Featured Table: 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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