– Billy Parisi

Chef’s Knife

This is, hands down, the most important tool in your cutlery set. From slicing to fine mincing, this knife will be your go-to for all things prep. Try it out for comfort before purchasing, and make sure to always keep it sharp to avoid accidents.

Paring Knife

“Pare down any food item with this 3″ to 4” multitasking knife. Small enough for peeling potatoes, and flexible enough to be able to slice radishes and apples, paring knives are essential for everyday use.

Utility Knife

Living up to its name, the utility knife can be used for a variety of cutting duties, specifically dicing vegetables, slicing meats and cheeses, and cutting sandwiches.

Slicing Knife

While not an everyday tool, special occasions often call for this knife that can slice a perfect piece of prime rib like it’s butter.

Boning Knife

With its shart point and narrow blade, the boning knife is used for breaking down a whole chicken to removing the skin of a side of fresh salmon. Its flexible blade and length—typically 5″ to 6″—make it ideal for precision boning.

Vegetable Cleaver

If your recipes often call for lots of prep (soups and stews often require the most), the vegetable cleaver is comfortable to use and its wide blade makes it a perfect vehicle for transporting cut veggies to your pot.

Serrated Knife

If your family feasts on crusty bread, a sharp knife is a must have. This knife, recognizable for its tiny teeth, is also essential for slicing into fragile food such as tomatoes and flaky pastries.

Keep It Sharp

Restore the edge of your knife to its original sharpness by honing the blade on a steel rod.

The post A Guide to Every Knife You Need in the Kitchen appeared first on The Inspired Home.

In this issue, we explore the idea of balance. In a quest to better understand and achieve balance, we recognized the role our homes can play in helping us find that elusive balance. Your home can be your sanctuary; a shelter from the storm and a refuge from the pressures and obligations that a busy life brings. Whether it is connecting around the dinner table, hosting friends, or simply relaxing and taking time for yourself in a space that feels calm and comforting, your home can play a central role on your journey to attaining balance.

For inspiration, we turned to people who have dedicated their personal and professional lives to self-discovery in the search for overall well-being and ultimately, balance. Our cover star, Megan Runion, brought us inside her beautiful Greenville, South Carolina home and sat down with us to talk about her signature French Farmhouse style and what balance means to her.

You also can’t miss our article from Nitika Chopra about creating boundaries for balance, as well as Carlene Thomas‘s unique perspective about additive wellness, and Food Network’s Molly Yeh invited us into her sunny, happy kitchen to share some of her delicious recipes.

It’s no coincidence that we are exploring this theme in our Spring/Summer issue. This is a time for renewal. So whether it’s creating self-care routines, drawing wisdom from successful women entrepreneurs, or whipping up killer margaritas and tacos to unwind with friends and family, we hope that throughout these pages you might just find the perfect recipe fo you own version of balance.

You’ll also be able to purchase this issue on our site beginning May 7th, as well as some of our past issues you may have missed. Until then, check out the digital version on Issuu!

The post The Spring/Summer Issue of The Inspired Home Journal Has Arrived appeared first on The Inspired Home.

An easy creamy broccoli soup made with light coconut milk, so it’s a healthier (also vegan) version of the soup I loved eating as a kid.

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Creamy Broccoli Soup

A bowl of easy creamy broccoli soup made with light coconut milk, so it's a healthier (also vegan) version of the soup your mom used to make.

Course Salads and Sides, Soups

Keyword Soups and stews, Winter

Skill intermediate

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 238kcal

Ingredients

• 1 tbsp extra virgin olive oil, plus extra for garnish
• 1 large leek (2 cups)
• 2 garlic cloves, crushed
• 1 medium head broccoli (just of 4 cups florets/stems)
• .5 tbsp white wine vinegar
• 2 cups vegetable broth
• 1 cups light coconut milk plus ¼ cup extra for garnish
• 3 cups loosely packed spinach
• Sea salt and freshly ground black pepper
• 1 tbsp fresh lemon juice, more to taste
• Red pepper flakes

Instructions

• Slice the white and light green parts of the leek into rings. Using a strainer, rinse the leeks thoroughly.
• In a large pot over medium heat, heat 1 tablespoon of olive oil. Add the leeks, crushed garlic cloves, and a few generous pinches of salt and pepper. Stir and cook until the leeks are soft, about 5 minutes.
• Chop the broccoli, stems and all, into coarse florets and add them to the pot. Stir and cook until just softened, about 3 minutes. Stir in the white wine vinegar, then add the vegetable broth and coconut milk. Reduce the heat to low and simmer for 5 minutes.
• Let the soup cool slightly, then transfer to a blender (you can work in batches if you need to). Blend until smooth. Add the spinach and blend again. Taste and adjust seasonings, adding a bit of fresh lemon juice to brighten it up a bit if you like.
• Garnish with a drizzle of coconut milk and olive oil. Sprinkle with red pepper flakes, if desired.

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 13.9g | Protein: 7.2g | Fat: 19g | Saturated Fat: 13.4g | Sodium: 557mg | Fiber: 4.5g | Sugar: 4.8g

This kale and fennel vegetable soup is my go-to winter recipe. It’s hearty – filled with carrots, fennel, and white beans. It’s wonderful for dinner, and the leftovers taste amazing for lunch the next day.

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Kale and Fennel Vegetable Soup

This hearty soup is wonderful for dinner and the leftovers taste amazing for lunch the next day.

Course Salads and Sides, Soups

Cuisine American

Keyword Soups and stews, Winter

Skill intermediate

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 340kcal

Ingredients

• 2 tbsp extra virgin olive oil
• 1 small yellow onion, chopped
• 1 medium fennel bulb, sliced
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 3 sprigs fresh thyme
• 1 cups savoy cabbage, chopped
• .33 cups dry white wine
• 4 cups vegetable broth
• 1 1-Inch piece of parmesan rind
• 1 cups cooked white beans, drained and rinsed
• 2 cups chopped kale
• 1.5 tbsp fresh lemon juice
• .5 cups chopped fennel fronds
• sea salt and freshly ground pepper

Instructions

• In a large pot, heat olive oil over medium heat. Add the onion, a few pinches of salt and pepper, and cook for several minutes until the onions are translucent, about 8 minutes.
• Add the white wine, stir and let the wine cook off, about 1 minute.
• Add the broth, parmesan rind, and white beans. Reduce the heat and let the soup simmer for 5 more minutes. Add the lemon juice and taste and adjust seasonings. Discard the parmesan rind and garnish with fennel fronds.

Nutrition

Serving: 1g | Calories: 340kcal | Carbohydrates: 45.9g | Protein: 19.3g | Fat: 9.2g | Saturated Fat: 1.7g | Sodium: 846mg | Fiber: 11.8g | Sugar: 5g

Who doesn’t love a hot bowl of noodles in the winter? This shiitake and spinach soup is made with an umami-rich miso broth, healing shiitake mushrooms and a healthy few handfuls of spinach.

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Shiitake and Spinach Soup

Who doesn’t love a hot bowl of noodles in the winter? This shiitake and spinach soup is made with an umami-rich miso broth, healing shiitake mushrooms, and a healthy few handfuls of spinach.

Course Salads and Sides, Soups

Keyword Soups and stews, Winter

Skill intermediate

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 214kcal

Ingredients

• 2 cups shiitake mushrooms
• 1 tbsp extra-virgin olive oil
• .33 cups scallions, finely chopped
• 2 garlic cloves, minced
• 2 tsp ginger, grated
• 5 cups water
• 3 tbsp white miso paste
• 4 oz soba noodles
• 2 cups packed baby spinach
• 1 tbsp soy sauce
• .5 tsp toasted sesame oil
• 1.5 tsp rice vinegar
• .25 tsp red pepper flakes
• sea salt

Instructions

• Prepare the mushrooms by removing the stems and cleaning with a damp cloth or paper towel. Then slice the mushrooms.
• In a large saucepan, heat the olive oil over low heat. Add the mushrooms and a few pinches of salt, and stir. Let the mushrooms cook until soft, about 5 minutes, stirring only occasionally. Add the scallions, garlic, and ginger, and cook 1 minute more. Add the water and bring to a low simmer.
• Into a small bowl, scoop some of the simmering water and add the miso paste, stirring until it dissolves, then add it back into your soup pot. Simmer over low heat for 15 minutes.
• Bring a medium pot of water to a boil. Prepare the noodles according to the instructions on the package. Drain and rinse the soba noodles.
• To the soup pot, add the cooked noodles, spinach, soy sauce, sesame oil, rice vinegar, and red pepper flakes. Stir until the spinach is wilted. Taste and adjust seasonings.
• Note: Add a poached egg or tofu cubes to make it a meal.

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 36.8g | Protein: 7.7g | Fat: 5.3g | Saturated Fat: 0.7g | Sodium: 1356mg | Fiber: 2.3g | Sugar: 3g

Copy & Recipes by Jeanine Donofrio / Photography by Constance Mariena

Jeanine Donofrio is a cook and food photographer whose blog Love & Lemons inspired a cookbook of the same name. You can find out more about Jeanine and her recipes at loveandlemons.com.

This story originally appeared in the Fall/Winter 2018 issue of The Inspired Home Journal, titled “Not Just Chicken Soup for the Soul.”

The post 3 Winter Soups to Soothe Your Soul appeared first on The Inspired Home.

As we enter the fall and winter
seasons, it’s a good time to focus
on strengthening our defenses.
One great way to do that is by
building up our kitchen apothecaries, making sure that our daily
meals are full of nutritious plants,
spices, and pantry items that can
promote natural healing, fend off
colds, and also help us feel nourished and cozy during darker winter months.

Here are a few tips that I practice in my kitchen and share
with my cooking class students.
If the phrase “kitchen pharmacy”
conjures up an image of bags of
expensive superfood powders or
bland, sterile meals, you are in for a pleasant surprise: some of the most powerful foods for health—particularly immunity and gut health—are both basic and tasty.

If you are building up your kitchen apothecary, here are a few must-include ingredients:

Naturally Fermented Foods

Probiotic foods including sauerkraut, kimchi, and pickles are
believed to help populate our guts with “good” bacteria, and scientists are just beginning to understand the power of the microbiome
when it comes to our overall health. Try adding two spoonfuls of
these naturally fermented vegetable foods to a macro bowl, sandwich, or on top of some sauteÃÅed veggies.

Be sure to shop for fermented foods in the refrigerated section
and look for phrases such as “live and active” cultures to make sure
they are truly living foods. Want to DIY? Rich and creamy coconut
yogurt is one of the simplest (and least messy!) home ferments you
could ever make.

Colorful Veggies & Leafy Greens

Eat a rainbow! Pops of color make for not only a pretty kitchen, but
also a nutritious plate. Colorful vegetables like squash and beets are
typically rich in antioxidants and anti-inflammatory properties. Leafy
greens, in particular, are nutrient superheroes, full of iron, calcium,
and beta-carotene, as well as gut-friendly fiber. A hearty green like
kale can be sauteÃÅed and topped with a fried egg for a simple breakfast, or massaged with lemon and olive oil for a lunch salad that can
stay sturdy and fresh in the fridge for a few days.

Omega-3 Rich Foods

The Standard American Diet is known for being low in anti-inflammatory Omega-3 Fatty Acids. Omega 3s are most famed for reducing the risk of heart disease, but are also believed to have a strong
influence on brain and mental health, and even skin conditions
such as acne and premature skin aging. Seek out wild and sustainably caught varieties of salmon, trout, sardines, and herring, and add
to macro bowls or salads. Fish provides a more advanced form of
Omega-3s; plant-based sources of Omega-3s include flax seeds, chia
seeds, and walnuts.

Herbs, Spices, & Seasonings

The way I season my food makes me feel most like an alchemist, perfectly calibrating my meal for swoon-worthy flavor
profiles. While salt is rightfully every chef’s best friend, think
beyond it when seasoning, especially when it comes to adding
immune-boosting or anti-inflammatory properties to your meal.
Ginger and garlic are my winter go-tos for taste and immunity and
are perfect as the base to any soup. Ground spices including cinnamon, cayenne, and turmeric can be added to almost anything that’s
being baked or roasted in the oven. And of course, fresh herbs bring
vitality to heavier winter meals and add energy-boosting chlorophyll and nutrients similar to leafy greens. Save extra fresh herbs
and freeze into ice cubes to add to water to help you hit your hydration goal as well.

Salmon Macro Bowl with Kimchi & Greens

Recipes for macro bowls can
look complicated because of all
the different components, but
remember that you don’t have to
cook them all at once. Leftover rice
from a stir-fry tonight can become
the base of tomorrow’s macro
bowl. Mixing and matching different
cooked ingredients in my fridge
throughout the week is how I eat
new homemade meals everyday …
without having to cook everyday!

Mustard greens belong to the cruciferous family of vegetables— the same one that includes kale, broccoli, and cauliflower. I like their spicy bite (reminiscent of radishes) but if you aren’t a fan, substitute another leafy green or cruciferous vegetable.

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Salmon Macro Bowl with Kimchi & Greens

Course Lunch & Dinnner Recipes

Keyword Dinner, Healthy, Lunch, Salmon, Seafood

Skill intermediate

Servings 1

Cranberry Ginger Oat Crumble

Cranberries are one of the joys of
fall. These tart jewels are known for
their high antioxidant content.

This crumble is essentially a compote topped with streusel, so it’s perfect for any non-bakers out there. I use coconut sugar and maple syrup for a less processed and less cloyingly sweet dessert.

When crafting desserts, I usually skip the highly processed or refined ingredients like grain flours and substitute whole grains and monounsaturated fatty acid rich nuts. Here I use spices like cinnamon, clove, and black pepper in larger quantities than expected to create a dessert that’s spicy and tart in addition to sweet.

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Cranberry Ginger Oat Crumble

Course Dessert Recipes

Keyword Desserts, Fall, Fruit, Winter

Skill intermediate

Servings 1

Kale Salad with Roasted Squash & Maple Pepitas

Is there any food that suggests
autumn more than roasted squash?
Butternut or acorn squash works
wonderfully for this recipe, but
try kabocha squash (also called
Japanese pumpkin) if you can find
it. You’ll never look back after tasting
this creamy, dreamy fall vegetable.

Massaging the kale with the dressing tenderizes the kale leaves and makes them juicier and less bitter. It also breaks down their insoluble fiber a bit, making them much easier on the digestive system and less likely to cause bloating.

The best part about a kale salad is that it can stay fresh in the fridge for a few days, even with the dressing on! Make this ahead for a holiday meal or for lunches for the week.

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​Kale Salad with Roasted Squash & Maple Pepitas

Course Lunch & Dinner Recipes

Keyword Dinner, Healthy, Lunch, Salad, Winter

Skill intermediate

Servings 1

Homemade Coconut Yogurt

Agar is a seaweed-based gelatin
that’s used to firm up the coconut
milk as it ferments to make the
texture mimic traditional yogurt.
Look for it in the international aisle
with other Asian products. You
could use a traditional gelatin or
leave it out if you don’t mind a
runnier texture.

Yogurt is probably the most popular probiotic food in the American diet, but as more and more folks are sensitive to cow’s dairy (or simply want to avoid factory farming), decadent coconut yogurt is an easy substitute for breakfast or even dessert. Just remember that it’s very high in fat, so you’ll want to keep the portion size small.

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Homemade Coconut Yogurt

Try making this Homemade Coconut Yogurt and never buy yogurt again. This delicious non-dairy alternative is great for breakfast or even dessert!

Course Breakfast & Brunch Recipes

Keyword Breakfast and brunch, Desserts, Homemade

Skill intermediate

Servings 2

Calories 489kcal

Ingredients

• 15 oz coconut milk
• 1 tsp agar flakes
• 2 probiotic capsules (use the ones you take or I bought P8 brand)
• 2 8 oz Mason Jars

Instructions

• Preheat oven to 100°F.
• Into a small pot, pour coconut milk and whisk until smooth. Sprinkle agar flakes on top (but don’t stir). Put over heat and bring to a simmer. Whisk to dissolve agar and continue at an almost-simmer until agar is dissolved, about 5-10 minutes. Let cool to 100 degrees, which is just above body temperature, if you don’t have a thermometer.
• Open probiotic capsules and pour contents into coconut milk and whisk. Pour mixture into mason jars and seal.
• Turn off oven and place mason jars on a sheet tray inside oven. Leave for 12-24 hours. Remove from oven and chill for 6 hours. Now you have yogurt!

Nutrition

Serving: 1g | Calories: 489kcal | Carbohydrates: 12g | Protein: 4.9g | Fat: 50.7g | Saturated Fat: 45g | Sodium: 34mg | Fiber: 4.9g | Sugar: 7.1g

Photography by Constance Mariena / Text by Alia Dalal

This story originally appeared in the Fall/Winter 2018 issue of The Inspired Home Journal, titled “Kitchen Apothecary.”

The post 4 Nutritious Winter Recipes That Don’t Require Any Crazy Ingredients appeared first on The Inspired Home.

While family mealtime may seem as distant a memory as
new episodes of Beverly Hills, 90210, one of the show’s stars
is determined to help you bring it back! Tiffani Thiessen
is host of the Cooking Channel’s new show, Dinner at
Tiffani’s and author of a recently released cookbook. She
is on a mission to make it simpler to bring back the venerable institution of American family meals.

Thiessen grew up watching the women in her family
cooking together. Food and family became forever intertwined in her heart. The experience taught her that creating great meals was about not only wonderful flavor,
but also the experience of sharing it with those you care
about. That is the sentiment behind her cookbook title,
Pull Up a Chair.

“It’s the simplest sentiment, but it means so much. It’s
not just sitting down and eating; It’s about reconnecting
with the things that make us all so much happier,” she says.
“It’s about laughter and joy and conversation.”

Thiessen’s approach centers on how a little upfront
preparation, some shortcuts along the way, and a few
high-value frills can help busy families make the most of
mealtime together.

Roasted Chicken Pot Pie

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Roasted Chicken Pot Pie

Course Lunch & Dinner Recipes

Keyword Chicken, Dinner

Skill intermediate

Servings 1

Naked Carrot Cake

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Naked Carrot Cake

This carrot cake is the beautiful, low-maintenance, home-y recipe you need to add to your repertoire.

Course Desserts

Keyword Cakes, Desserts

Skill intermediate

Servings 20

Meyer Lemon & Thyme Whiskey Sour

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Meyer Lemon & Thyme Whiskey Sour

Course Drinks & Cocktails

Keyword Cocktails and spirits, Drinks, Fruit

Skill intermediate

Servings 1

Photography by Constance Mariena / Text by Megan Strand

This story originally appeared in the Fall/Winter 2018 issue of The Inspired Home Journal, titled “Mission Possible.”

The post Tiffani Thiessen Is Bringing People Together with Delicious Family Recipes appeared first on The Inspired Home.

This dessert has all the flavors of fall wrapped into one: apples, caramel, cinnamon, cloves, vanilla, cardamom. The gang’s all here!

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Apple Chai Bread Pudding Bundt Cake with Vanilla Bean Caramel

Course Desserts

Keyword Desserts, Fall, Thanksgiving

Skill intermediate

Servings 1

Photography by Abagail Halstead & Elizabeth Van Lierde / Recipe by Elizabeth Van Lierde

This recipe originally appeared in the Fall/Winter 2018 issue of The Inspired Home Journal, in the article “Boho Bash.”

The post Apple Chai Bread Pudding Bundt Cake with Vanilla Bean Caramel appeared first on The Inspired Home.

These crostini are so simple to throw together, you’ll be singing our praises. If figs aren’t your thing, don’t worry. You can always substitute with pears or apple slices.

Bonus: having appetizers on hand will help buy you time if dinner is running late. Or if you’re throwing a whole Friendsgiving bash.

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Fig & Prosciutto Crostini

​Every good meal starts with a light, flavorful bite, and this Fig & Prosciutto Crostini appetizer is just the thing.

Course Appetizers & Snacks

Keyword Appetizers, Fall

Skill intermediate

Servings 4

Calories 515kcal

Ingredients

• 8 slices of cranberry walnut bread or seedy bread
• olive oil
• 1.5 cups ricotta cheese
• flaky sea salt
• 8 figs*, thinly sliced
• 8 prosciutto slices
• honey
• fresh thyme sprigs

Instructions

• Preheat oven 350°F.
• Brush bread slices with a thin layer of olive oil and toast lightly in the oven until golden brown (about 10 minutes, flipping halfway through).
• Spread a thin, even layer of ricotta cheese on crostini. Sprinkle with sea salt.
• Evenly arrange fig slices and prosciutto on crostini. Sprinkle with fresh thyme sprigs and drizzle with honey.
• *Note, if figs are no longer in season, substitute with pears or apple slices.

Nutrition

Serving: 1g | Calories: 515kcal | Carbohydrates: 66.1g | Protein: 28g | Fat: 19.6g | Saturated Fat: 5.1g | Cholesterol: 64mg | Sodium: 1564mg | Fiber: 3.9g | Sugar: 25.7g

Photography by Abagail Halstead & Elizabeth Van Lierde / Recipe by Elizabeth Van Lierde

This recipe originally appeared in the Fall/Winter 2018 issue of The Inspired Home Journal, in the article “Boho Bash.”

The post Fig & Prosciutto Crostini You Should Make for Your Next Party appeared first on The Inspired Home.

This is the perfect taste of fall and only requires a little bit of prep to make the rosemary simple syrup. Cheers!

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Apple Cider Whiskey Rose Cocktails

​This cocktail is the perfect signature cocktail to set the tone for any of your fall gatherings or Friendsgiving celebrations.

Course Drinks & Cocktails

Keyword Cocktails and spirits, Drinks, Fall

Skill intermediate

Servings 8

Calories 171kcal

Ingredients

• 12 oz whiskey
• 1 cups rosemary simple syrup*
• 8 large ice cube blocks
• Sparkling apple cider
• For garnish: rosemary sprig, apple slices

Instructions

• Fill shaker with whiskey, rosemary simple syrup*, and ice. Shake for 30 seconds. Pour whiskey mixture evenly into eight whiskey glasses.
• Place a large ice block into each class. Top each cocktail with a splash of sparkling apple cider. Garnish with rosemary sprig and apple slices.
• *Note: To make rosemary simple syrup, bring one cup of water and one cup of sugar to a simmer. Remove from heat and add in three 5-inch rosemary sprigs. Steep for 20 minutes and strain mixture into a jar.

Nutrition

Serving: 1g | Calories: 171kcal | Carbohydrates: 17.7g | Sodium: 1mg | Sugar: 17.4g

Photography by Abagail Halstead & Elizabeth Van Lierde / Recipe by Elizabeth Van Lierde

This recipe originally appeared in the Fall/Winter 2018 issue of The Inspired Home Journal, in the article “Boho Bash.”

The post Apple Cider Whiskey Rose Cocktails appeared first on The Inspired Home.

I look forward to this time of year—seeing out-of-town
family, hunkering down by the fire, and joy that comes with
the season—but not without some hesitation.

“So when are you two getting married?” “re you going to
have kids anytime soon?” “How do you make money doing
that job?” “Did you put on some weight this year?” These
are most likely some of the uncomfortable (and often inappropriate) questions that we get asked every year during
holiday gatherings.

Spending time with my family is something I cherish
this time of year, but the chaos and intensity the holiday
season prompted me to reconsider how I kick off the season. Enter: Friendsgiving, a laid-back gathering of my dearest friends before everyone jets off to their hometown for
traditional festivities.

Friendsgiving is a gathering where you can bring over the
closest members of your tribe for endless wine, funky music,
and plenty of inspired fall recipes! And it truly helps me set
the tone for the festivities ahead during the holiday season
by connecting me with what’s important—good times spent
with those I love.

Making sure everyone has a full wine glass, a delicious
meal, and giving thanks for traditions, and creating new ones
are my top priorities for Friendsgiving.

Whatever you do, don’t worry about everything being perfect. It’s truly the magic of the season that’s important and
when you are relaxed, your guests will be too.

What to Serve Hosting a Fall Friendsgiving

The point of Friendsgiving is for everyone—including you—to have an easygoing evening with less pressure. Do as much prep work as you can in advance, consider asking friends to bring a dish, and choose simple recipes to help the focus stay on fun.

Signature Cocktail

Set the tone for the evening
by offering a signature
cocktail as guests arrive,
perhaps something
seasonally inspired.
Anything with bourbon and
a twist of orange—one of
my favorites is a Manhattan.
Not only will this keep you
from playing bartender all
night, but a signature drink
immediately creates a
sense of unity and festivity.

Check out these Apple Cider Whiskey Rose Cocktails.

Simple Appetizer

I love offering a light, flavorful
bite at the beginning of
the evening. This could be
anything from a simple
Caprese tomato salad on a skewer to a chicken satay
dipped in peanut sauce. It’s
also nice to have a crudite
platter with dip for guests
who want a healthy bite
before the main meal.
Having appetizers on hand
for guests will buy you time in
case dinner is running late.

Might we suggest Fig & Prosciutto Crostini?

2-3 Favorite Side Dishes

When it comes to side
dishes, I am old-school. I
love having a starch-based
side dish and a vegetable
side dish. And I know that
my favorite comfort foods
will elicit an enthusiastic
response from my guests.
Think macaroni and cheese,
roasted Brussels sprouts,
potatoes au gratin, and garlic
green beans. It’s all about
balance.

This Gruyere & Gouda Bacon Apple Mac and Cheese is one of our favorites.

Main Entrée

For the main event, I love
doing a slow-roasted flavorful
meat like turkey or pot
roast. Not only does it taste
delicious, but it also fills the
house with the warm smells
of home cooking. If you have
a vegetarian crowd, lasagna
and risotto are great hearty
alternatives.

A Showstopping Dessert

Focus on one great dessert
that can also serve as a
gorgeous centerpiece to
your table. Fruit tarts, pies
topped with fresh whipped
cream, and anything with
a rich chocolate finish all
are go-to winners for taste
and for presentation. And
if baking isn’t your thing,
there’s no shame in buying
a beautiful dessert from a
bakery.

But if you are baking, this Apple Chai Bread Pudding Bundt Cake with Vanilla Bean Caramel is AMAZING.

Checklist: Finishing Touches

Create an atmosphere that is warm, inviting, and sets the stage for what is to come: a fall feast! A palette of whites and neutrals provides the perfect backdrop for beautiful food.

Dishes. Consider using dishes that will immediately bring texture and color to your tablescape.

Napkins. Napkins, cloth or paper, can be in an autumnal tone and tied with raffia. I like to collect leaves and use them as seat assignment cards. Gold permanent markers write beautifully on leaves, and can be strung through the raffia.

Glasses. Use water goblets and wine glasses in different sizes and shapes, bringing an eclectic and rustic look to a fall-inspired table.

Floral. Use fresh flowers in the autumn colors with pine cones and tea lights interspersed around the table. Flowers can be arranged in various containers made of different materials such as wood, metal, and glass. A little bit of flower foam in each container will help keep your arrangements stable.

Lighting. Use candles with rustic-style candelabras. Make sure to use different heights and try to space the candelabras between flower arrangements.

Music. Set the mood and keep energy levels high with a mix of your favorite tunes.

Gift. Don’t forget containers for leftovers; everyone loves to take home a doggy bag.

Photography by Abagail Halstead & Elizabeth Van Lierde / Text by Elizabeth Van Lierde

This story originally appeared in the Fall/Winter 2018 issue of The Inspired Home Journal, titled “Boho Bash.”

The post This Boho Friendsgiving Is the Perfect, Relaxed Way to Celebrate the Holidays appeared first on The Inspired Home.

In this issue, we explore the happiness equation. What does it take to set us up for optimal happiness throughout the year, particularly as the daylight hours decrease in the fall and winter, and the colder temperatures set in?

To break down the recent studies linking happiness and overall health and well-being, we turned to Meik Wiking, CEO of The Happiness Research Institute, an independent think tank based in Denmark. Meik provides valuable insight about why people in some societies are happier than others, and suggests ways in which we can use this information to improve our quality of life — regardless of where we live.

While there certainly not a one-size-fits-all solution for happiness, we hope this issue will provide you with inspiration for living a more joyful life. Learn how a vision board can help you reach your goals, and incorporate the Danish concept of “hygge” into your home to create a peaceful, cozy space.

Entrepreneurs Candace Nelson, founder of Sprinkles Cupcakes, and copper cookware artisan Sara Dahmen remind us to nurture our souls through engaging in our passions. We hope you will enjoy pages of recipes and tips from renowned chefs, entertainers, and wellness experts that encourage us to recognize the power of social connections, nourishing foods, and healthy rituals.

Pick up the Fall / Winter issue now at Barnes & Noble, select Whole Foods, and Books-A-Million stores, or check out the digital issue on Issuu now!

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