short + sweet | Macerated Hibiscus Blackberry Pots

Macerated Hibiscus Blackberry Pots | @withfoodandlove

Welcome to another addition of {short + sweet}.

Macerated hibiscus blackberry sauce! You guys!! I’ve been eating this on everything.

But first, hi from 30,000 feet somewhere over the upper Midwest. I’m typing this on an airplane as I travel to Minneapolis right now. Remember that thing I told you about that I’ve been planning with Amanda? Well, it’s finally here! We’re spending the next four days at a retreat we’ve organized that’s taking place on a lake in Saint Paul with some of our favorite bloggers. We’ll be eating and drinking, styling and shooting, and inspiring and learning our little hearts out from one another. Follow along on social all weekend long! #bossbabefestMSP

Our retreat and this post, have been graciously sponsored by Vital Proteins. The most trusted, leading collagen supplier on the market. Do you supplement with collagen? The benefits are endless, but particularly lend to improved skin/hair/nails, bone and joint, and gut health. I am somewhat new to this. I have been using collagen, mainly in smoothies, to heal my gut on and off for a few years. But I really must admit that as a mostly plant-based eater, the idea of collagen kind of grosses me out. Sometimes there are a tastes and odors that remind me what I’m actually consuming. But Vital Proteins has a new sustainably sourced, marine collagen out now that is 100% odorless and tasteless. It does not gel, and it does not change the texture or flavor of your food. So you can put it in practically anything – like these macerated hibiscus blackberry pots. Or these other nine brilliant ideas that Amanda has rounded up for you.

This recipe has the marine collagen mixed into the yogurt. But because it’s tasteless and doesn’t change the texture, it is totally optional. The macerated hibiscus blackberry sauce comes together so easily, without refined sugar, and minimal ingredients. I’m using the yogurt here as a vessel to shovel it into your mouth. Really you could put it over anything, but it’d be especially fantastic over cheesecake, shortcake, oats, ice cream, and in cocktails.

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Heirloom Tomato Peach Corn Salad with Creamy Basil Sauce + scenes from hannibal!

Heirloom Tomato Peach Corn Salad with Creamy Basil Sauce | @withfoodandlove

Amidst our nation’s utter breakdown and temporary demise, I took my husband upstream.

To a quaint Mississippi River town.

To search for clarity.

Gain perspective.

Reflect, and pray for peace.

Chris turned 42, and for a weekend we found respite together in Hannibal, MO. The birthplace of Mark Twain {Samuel Langhorne Clemens}, one of America’s greatest novelists and humorists. And one of my husband’s favorites. Twain was, amongst many things an advocate for human rights, specifically for women and people of color. He had radical ideas in a time of intolerance, and wasn’t particularly concerned for what others might think of this.

Hannibal, MO | @withfoodandloveHannibal, MO | @withfoodandloveHannibal, MO | @withfoodandloveHannibal, MO | @withfoodandloveHannibal, MO | @withfoodandlove Continue reading

short + sweet | Quick-Pickled Blackberries + Goat Cheese Toasts with Truffled Honey

Quick-Pickled Blackberries + Goat Cheese Toasts with Truffled Honey | @withfoodandlove

Welcome to another edition of {short + sweet}.

Keeping today’s post light and easy so we can get to the good stuff. Quick-pickled blackberries. And goat cheese toasts. Last week was rough, for everyone. Lily put it into perspective here. Read it, when you have some time to absorb it. It’s important, for all of us.

I am in complete denial that I have a pop-up taking place in less than 36 hours. Ready or not, it’s happening. AND – my next pop-up, Early Autumn has been announced. Tickets are on sale now! Hope to see you there, both near and far readers {road-trip to STL?}.

These quick-pickled blackberries were inspired from Tessa’s Snapchat. One day I saw her eating some pickled raspberries on a cheese plate, and I loved that. I had to find a way to recreate that sweet and savory balance, and I’m sure glad I did. You could pair use these quick-pickled blackberries in any charcuterie board, grain bowl, salad, or toast – especially this goat cheese and truffled honey pick.

These toasts are very easy to put together, and the textures and layered flavors are just right. Crunchy bread, smooth and salty goat cheese, sweet and acidic blackberries, umami honey, bright basil blossoms and a touch of black pepper. They’re a small bite I’d serve at any brunch, outdoor summer party or special occasion. Not too fussy, with just the right amount of refinery.

This post is sponsored by Gourmet Attitude, a truffle company started by Céline Labaune, a native of southern France. Céline has been carefully and impeccably importing truffles and truffle products to the states for over a decade, and her expertise sets her far apart in such an ambiguous industry. This fall, when in season, I will be working with fresh truffles. Something I’ve never had the chance to do, and greatly looking forward to doing so.

All my love, all the time, xx.

Quick-Pickled Blackberries | @withfoodandloveQuick-Pickled Blackberries | @withfoodandloveQuick-Pickled Blackberries | @withfoodandloveQuick-Pickled Blackberries + Goat Cheese Toasts with Truffled Honey | @withfoodandlove Continue reading

Ten Minute Fresh Tomato Sauce with Quick-Stewed Zucchini + White Beans + a giveaway!

Ten Minute Fresh Tomato Sauce | @withfoodandlove

I read an article recently about anxiety, and how we have the ability to create self-soothing circuits. We’re born without these, and we build them with age as a way to survive. Some of these circuits are positive, like meditating or cooking or talking to someone on the phone that we love. Others are {can be} negative. Like eating too much, drinking too much, numbing of any kind. For good or bad, I am certain that at least sixty-percent of my self-soothers consist of tomato sauce of some kind. Pizza, pasta, you understand where I’m going with this.

I don’t know a lot about everything, but I do know at least a little bit about tomato sauce.

My best friend and her husband and their baby were visiting us last week. The days were hot and glorious. We spent them mostly in my backyard, eating and drinking, reminiscing and being present with one another. For seven days there was a constant series of ups and downs. Wine and negroni soaked evenings. Hysterics of laughter and tears, sometimes simultaneously. Ramblings of past mistakes and current blessings. And quiet. The comfortable silence of just bring safe with one another.

There was a trip to the pet emergency room. My cat is okay now.

There was a car accident. Everyone is okay now.

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Eggplant Sliders with Oregano Tomato Slaw + Peppercorn Aioli

Eggplant Sliders with Tomato Slaw + Peppercorn Aioli | @withfoodandlove

I’ve always struggled with having too full of a plate in the warmer months. I feel like from end of March to the end of October my calendar is jam-packed with trips and events and excitement. And while all of these things are wonderful, I never really feel like I have enough time to relax or enjoy simply being put.

Always, constantly, on the move.

It’s one of the reasons I really love winter. I crave that stillness and quiet. And that’s probably why I love gardening so much. It gives me the opportunity to be alone. To focus on the beauty Earth provides us.

Without distractions, rush or worry.

My garden is full of all the delicious summertime things right now. I’m especially in love with the eggplant and tomatoes and oregano that is spilling out of it. I wanted to capture the essence of the season in slider form, so using these flavors made a lot of sense to me.

Eggplant Sliders with Tomato Slaw + Peppercorn Aioli | @withfoodandloveEggplant Sliders with Tomato Slaw + Peppercorn Aioli | @withfoodandloveEggplant Sliders with Tomato Slaw + Peppercorn Aioli | @withfoodandloveEggplant Sliders with Tomato Slaw + Peppercorn Aioli | @withfoodandlove Continue reading

short + sweet | Creamy Iced Coffee Pops with Espresso + Cacao Nib Crunchies for #popsicleweek!

Vegan Creamy Iced Coffee Pops | @withfoodandlove

Welcome to another edition of {short + sweet}.

I’ve spent the past few days escaping the Missouri heat up in Minneapolis. Eating arepas and vegan soft-serve, and planning like a crazy woman with Amanda because we have a lot of stuff in the works, and I can’t wait to tell you about it soon. Other things that have been happening – a lot of iced coffee drinking, and excessive day dreaming about these creamy iced coffee pops with crunchy espresso and cacao bits that I had to leave behind in my freezer. Because it’s #popsicleweek you guys! Thanks to Billy over at Wit & Vinegar, bloggers have been flooding the internet with dozens and dozens of cold treats. Click here to access all the popsicle recipes.

This is my third year participating. Here is what I contributed in 2015, and in 2014. And, here are a few of my favorites from #popsicleweek 2016!

Sophie’s Coconut Chai Ice Cream Bars.

Alanna’s Blackberry Maple Cream Popsicles.

Liz’s Prosecco Raspberry Popsicles.

Sara’s Cucumber Mint Green Tea Popsicles.

Jessica’s Fruity Rainbow Froyo Pops.

These creamy iced coffee pops taste just like coffee ice cream, except the cream part is made with cashews. Also there’s two beautiful thin layers of espresso beans and cacao nibs. They add a little texture and crunch and extra zip. Today’s post is sponsored by Silk’s Nutchello. Thanks for supporting the brands that make it possible to bring you free, quality content each week. Nutchello comes in three creamy, rich flavors, and all three are equally rich and creamy and delicious. Click here for a $.75 off coupon!

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short + sweet | Cold-Pressed Gin + Juice Cocktails + some #drinkthesummer details!

Gin + Juice Cocktails | @withfoodandlove

Welcome to another edition of {short + sweet}.

It’s a gin and juice party!

Missouri is like a thousand degrees right now. It actually feels like I’m living inside of an oven. The temps have been at nearly 100 degrees for 14 days and counting, with no break on the horizon anytime soon. And although I live for all four seasons, hot and cold and everything in between I’m certainly looking forward to my trip up north to Minnesota in a few days. You know, for a little cool down. Even if the high there will be in the 80s, that will certainly provide some reprieve.

This summer I want to bring all the chill – swim at the pool, putz in the garden, grill vegetables, eat vegetables and drink a plethora of refreshing cocktails. Which leads me to – #DRINKTHESUMMER! Last summer, Renee and I organized a group of 38 bloggers who came together on one day to celebrate the seasonal bounty in a very boozy way. This year I want #drinkthesummer to be even bigger and better, and anyone that has a blog can participate.

If you want in, drop your info into this form and I’ll be in touch with details!

So today we’re giving the classic gin and juice cocktail an elevated and healthier spin with 1915 Bolthouse Farms organic, cold-pressed juice. 1915 is an ultra-premium line of beverages made with simple organic ingredients, and available at grocery retailers nationwide. The gin and juice recipe is pretty easy. Pour some gin over ice, mix in the cold-pressed juice, and then top it off with all the fresh fruit and herbs that you can.

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