For our March dinner we brought women together to address the evolving and ever-so-subjective interpretation of style. Specifically, we explored style from the perspective of individuals who live their personal mission, cause, or belief literally on their sleeve, or in their homes.
The invite list consisted of a stylist with a penchant for vintage treasures and spectacular collages, a photographer whose personal style we have long admired and a fashion photographer who spends much of her time capturing the products we wear and the beauties who adorn them.
We feasted (and we do mean feasted, there was no light enjoyment of the fabulous fare presented and prepared by our own Paige Stoll) on Chicken Tagine with Castelvetrano Olives and Preserved Lemon, Spinach Soufflé, Parsley Tabbouleh and Raw Lemon Tart with Blood Oranges and Mint.
We expected this conversation to be interesting, channeling muses and personal sartorial inspiration; what we did not expect is how quickly talks of designers, pursuits of ethically produced and pre-loved attire would turn to personal stories of grief, family relations and losses and the beauty found in resilience. The power of connecting awesome women in person, many who had not met prior, and giving them the space to share (over delicious food and wine) never ceases to amaze us.
We discovered a new go-to recipe for all our anticipated spring and summer al fresco dining. It is vegan, gluten-free, grain-free and Paleo, suffice to say - safe to serve for every guest you entertain in the months to come!
This recipe for Parlsey Tabbouleh comes from Life Changing Foods, the new book from Anthony William, known by most as the Medical Medium.
Parsley, a common herb with extraordinary healing powers, is the focus of this easy, bright salad. As he claims, parsley is one of nature's miracle foods that can drive acidity out of the body, helping to prevent and battle every type of cancer as well as a host of illnesses and chronic disease. It is full of essential vitamins and minerals that will help "replenish you when you are depleted and exhausted," plus, it is the perfect complement to any meal - especially our Chicken Tagine with Castelvetrano Olives and Preserved Lemon.
Parsley Tabbouleh from Anthony William's Life Changing Foods
1/2 cup almonds
4 cups parsley, tightly packed
1/8 cup mint, loosely packed
2 cups quartered tomatoes (we like the organic rainbow cherry tomatoes!)
2 cups cucumber (we like the English hot house variety)
1/2 cup red onion (or shallot)
1/4 teaspoon sea salt
1 teaspoon olive oil
1/2 lemon, juiced
* Optional: Garnish of sliced radishes, microgreens, or avocado
Pulse 1/4 cup almond in a food process or until roughly chopped. Set aside.
Place 4 cups parsley in a food processor and pulse until finely chopped. Set aside.
Place remaining ingredients in a food processor until chopped and well combined. Transfer the mixture to a large bowl.
Add in the parsley and almonds and mix together - serve and enjoy!
* Many thanks to our friends at Metropolitan Market for providing all of the culinary essentials for this meal (food, wine and flowers!).