Have I mentioned how much I love living in Portland?? Yeah, I know I have like ten bajillion times, and I’m gonna do it again: I LOVE living in Portland. I could go on and on about wonderful food, coffee, scenery, etc. but today: it’s about the wonderful creative women I’ve come to know, work with, and call friends! There are so many of them in this town, and the opportunities to hang out and create are endless. Keep it coming, universe!
Today I’m sharing scenes from our PDX Holiday Brunch — a gorgeous morning spent with creative ladies, sponsored by some of our faves: Bob’s Red Mill and Tillamook. You can imagine how good the food with those two behind it! We all gathered for a sweet morning of chatting, sipping, staying warm by the wood stove, and sharing our contributions in a family-style meal. Um, can we do this every week?? Hopefully you guys get inspired to create a holiday brunch with your (lady or otherwise) friends this holiday season! Check out the tablescapes for some decoration inspo… so pretty, right? I love it!
I contributed this warm kale salad with delicata, whole wheat pearl couscous, dried cranberries, and pepitas — the recipe for which you can find alllll the way at the bottom of this picture-heavy post! Everyone else brought incredible contributions, too — check out these links (and hopefully discover someone new and wonderful to follow!).
- Yogurt Oatcakes with Cranberry-Blueberry Compote from Carly
- Cranberry Chia Parfaits from Alison (Wu Haus)
- Cardamom Rolls with Almond Glaze from Holly and Natalie (The Modern Proper)
- Caramelized Onion, Chanterelle, White Cheddar Quiche with Buckwheat Crust from Christian Koepke
- Orange Spice Cake Mimosa and Carob Affogato from Rebekah (PDX Food Love)
SO TASTY! Go check ’em out and leave some love for all those lovely ladies!
That’s it from me today — I’ll leave you with a loooong string of pictures, with the recipe at the bottom here. Have a lovely weekend! xo
- 1 delicata squash
- 1 Tbsp olive oil
- salt & pepper
- 1 cup Bob's Red Mill Whole Wheat Pearl Couscous
- 4 Tbsp Tillamook Unsalted Butter
- 1 large head of kale
- 2 garlic gloves, minced or pressed
- ⅓ cup dried cranberries
- ⅓ cup pepitas (roasted shelled pumpkin seeds)
- Preheat the oven to 400F.
- Slice the squash in half, lengthwise, scoop out seeds, and then cut into half-moons ½" think each. Toss with the olive oil, and about ½ tsp each salt & pepper. Arrange in a single layer on a baking sheet, and bake for 20 minutes (or until soft).
- While the squash is cooking, prepare the whole wheat pearl couscous according to the directions. Set aside 1 Tbsp of the butter to melt into the couscous when it's done.
- To prepare the kale, chop the kale leaves and heat a heavy, large skillet (with a lid) over high heat.
- When the skillet is VERY hot, add the kale and ¼ cup of water. Cover, and let cook for 1-2 minutes. When the kale is steamed (it will be moist and bright green), remove the lid.
- Press in the garlic, add butter, ½ tsp salt and ½ tsp pepper. Stir briskly so as not to burn any kale, but allow for some darkening of leaves while the water cooks off and the garlic slightly cooks — 2-3 minutes.
- Remove the kale from the heat, and toss with the prepared whole wheat couscous. Transfer to your serving dish and arrange the squash on top, along with the dried cranberries and pepitas.
- Serve warm!