Food | Inspiration | Picky Bits | The Table

the darling x aerie retreat: some recipes!

hi friends! Hope your week has been amazing so far. A few weeks back, I got to partner up with two AMAZING brands, Darling Magazine and Aerie and had the opportunity to host and cook for their retreat! We invited 20 women, and together spent a weekend in the Hamptons having some quality intentional rest time. We ate like queens, swam in the pool, I taught a personality workshop, and we explored the Ocean shore. The weekend was absolutely dreamy. Cooking for 20 women can be overwhelming, but with the help of my assistant and a few simple and beautiful recipes, the weekend was overwhelmingly enjoyable. I wanted to share a few of my favorite recipes with you that are some go-to’s for groups like this!

Eating beautifully makes things more fun, doesn’t it? We always start with our eyes, so when something looks beautiful, it turns the eating experience into something richer and more memorable. One of my favorite things about food is that if you use beautiful ingredients and add a couple special touches, making it gorgeous does not have to be difficult.

First up on the recipe list is this incredibly satisfying heirloom + garbanzo + basil salad with fresh lime! I just blogged about this one- so check it out!

Next Up is one of my favorite lunch items. It’s a build your own open faced Tuna Bar! I first experienced this dish in Mexico City and fell in love with the caper aioli. This dish has such a gorgeous presentation, and it’s a simple assembly of tuna, olive tapenade, caper yogurt, and baguette slices! It’s great as a lunch item- or at any cocktail party. I like to serve each item in a small cute bowl or in wide mouthed mason jars!

Open Faced Tuna Bar:
Serves 12

12 large slices of baguette or ciabatta, toasted in the oven at 350 for 10 minutes
4 cans white albacore tuna, drained
1 cup dairy free yogurt
1/2 cup capers, divided
2 garlic cloves
juice of 1/2 lemon
1 cup olive tapenade
greens or sprouts
2-3 Tablespoons olive oil
sesame seeds, salt and pepper

Toast your bread in the oven.
While it’s toasting, blend yogurt, 1/4 cup capers, garlic and lemon juice in a food processor until blended. Scrape into one of your bowls.
Place your tuna in a bowl, and drizzle with your olive oil. Season with sesame seeds, salt and pepper.
In another bowl, place your olive tapenade.
Add additional capers to another small bowl.

For assembly! Take a slice of toast. Top first with tuna, then caper yogurt, then tapenade, then a few more capers!

Another favorite dish is this Vegan baked ricotta! Many of the attendees of the retreat were dairy-free so I teamed up with Kite Hill and made a lot of fantastic dairy free options for each meal! This almond based baked ricotta was a win. Served with crostini, it was the perfect appetizer after a long day of workshops!

Fig + Apple baked vegan ricotta
Serves 12

8 slices of french bread or ciabatta, sliced in half
2 containers Kite Hill Ricotta
4 fresh figs
1 apple
3 tablespoons honey
2 tablespoons olive oil
salt and pepper

Preheat your oven to 400 degrees.
In a medium size baking dish, add your ricotta.
Using a spoon, press it down to evenly coat the baking dish.
Top ricotta with sliced figs, sliced apples, honey, and olive oil. Sprinkle with salt and pepper!

Bake at 400 for 20-25 minutes, or until golden and caramelized on top. Remove from oven.
Place your toasts on a baking sheet and bake for about 8 minutes or until golden. Remove from the oven.

To serve: Spoon a bit of the ricotta on a slice of toast, making sure you get an apple or a fig for that perfect bite. You can drizzle with extra honey if desired!

For a recap of the retreat, check out this fun video!




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