in a season of so much change and uncertainty personally, finding little things to do that bring joy and a sense of grounding has been life-giving and a fun way to add some color to our days in a half-empty house.
the thing about moving is that you have to pack up all your kitchen things. the other thing about moving is that you still have to eat. that being said, I wanted prioritize making one more special meal in this home that’s been so good to us these past three years, before everything in our kitchen finds a new home in a box. we’ve broken bread with friends and family in this little house on E Street, and it’s a home that has nourished us in more ways than one. so, I wanted to nourish our family under this roof one last time before we’re eating frozen pizzas on the floor for a while.
one of my favorite things about starting this blog so far is that it’s given me the opportunity to connect with some incredibly creative, inspiring women that I may not have gotten to otherwise. I was so excited to connect with Emily and Kaelin of St. Helena Olive Oil Co., and Ali of Lyke Minded. These ladies are making magic and I’m so inspired by all that they’re doing. I teamed up with them to create an olive oil-forward feast that certainly did not disappoint!
the inspiration for this meal was the Bouchard Family EVOO and the Lemon Olive Oil from St. Helena Olive Oil Co. I’ve cooked with a lot of different olive oils in the past, and these are by far my new favorites. the quality is unmatched and the food I made with it was absolutely divine!
as far as the main dish, I knew I needed to look no further than using one of Ali’s recipes. lucky for all of us she’s coming out with a cookbook, which is now available for preorder! you definitely don’t want to miss out on this one, friends.
Ali shared her Lemon Salmon Couscous recipe with me (which will be in her cookbook!) and you guys…this. dish. was. heavenly. I decided to make it with the Lemon Olive Oil, which was the best decision I could’ve made.
This Olive Oil Cake with Apricots and Thyme recipe from one of my new favorite blogs, Coco et Sel, came to mind immediately when thinking about a different way to use the EVOO. I’m so glad to have connected with Danielle – she is such a pleasure to know, and everything she makes looks too beautiful to eat! (I will say I’m very glad I decided to eat this cake after making it because I would’ve missed out on some serious deliciousness had I not.)
This meal wouldn’t have been complete without my favorite homemade bread (which was delicious dipped in both olive oils) — it’s a staple around here and I can’t wait to fill our new apartment in NYC with the smell of it baking. cheers to the bread broken here in this home, and to the breaking of bread in the season to come.