Blood Orange Brussels Sprouts.

brussels sprouts + blood orange infused olive oil

Simple, tasty and unbelievably easy to make. First, steam brussels sprouts and top with blood orange olive oil (my personal favorite from The Olive Press). Add some fresh Parmesan cheese for an added treat.

Enjoy!

3 Things.

Sleeping in with no alarm, indulgent brunches, home-cooked dinner a la my mom, a 5k and gorgeous weather - just a few things that made my weekend that much more special than the average. And with the beautiful weather holding up through the week and weekend, I couldn't ask for more.

1. Lovely peonies for this week’s flowers

2. Walking The Great Race for the Los Gatos Rotary - Ziggy made it the whole way!

3. Farmer’s Market finds to give my cauliflower medley a pop of color 

Knotted.

Gap dress//Dolce Vita shoes//VonZipper sunglasses//Necklace from Picnic

For Giggles.

Laughter is probably my most favorite thing ever and with this witty read, you'll surely have a few chuckles out loud (which I think is even better). Warning: sip beverages cautiously while reading - Oxford is that funny.

Crunchy Three Bean Salad.

This Summer-like weather calls for simple, refreshing recipes that can be enjoyed before the sun goes down. I especially love the crunch from the celery. De-lish!

Ingredients:

1/2 small onion, minced

2 stalks celery, chopped

1 can kidney beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can cut green beans, drained and rinsed

1/2 cup olive oil

1/4 cup white wine vinegar

1/4 cup white sugar

1/2 teaspoon salt

1/2 teaspoon celery seed

1/4 teaspoon ground black pepper

Feta cheese crumbles

  

Directions: Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours. Top with feta cheese crumbles and serve.

Enjoy!