K Sarah Designs

Tasty Eats // My Favorite Hummus

Hummus is one of those rare foods I never seem to get sick of. It's so versatile, and I love that you can change it up with different flavors when the mood strikes (I love adding basil and sundried tomatoes, for example). But my go-to, absolute favorite version is this more basic recipe with traditional flavors.

I enjoy serving it with pita bread and veggies for a snack or light lunch, or adding it to a platter of grilled chicken, rice, and tabbouleh salad for a Mediterranean feast! I think the key ingredient here is the greek yogurt - it adds an extra creaminess and slight tang that is delicious!

My Favorite Hummus

- 1 can garbanzo or cannellini beans, rinsed and drained
- 1 Tbsp. fresh lemon juice
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4-1/3 cup plain greek yogurt (non-fat works well)
- 1 Tbsp. Tahini
- 1/4-1/2 tsp. ground cumin
- 1/4 tsp. salt
- 1/4 tsp. black pepper

In a food processor, blend the beans, lemon juice, garlic, olive oil, and greek yogurt until smooth. Add the tahini, cumin, salt & pepper and blend until well mixed. Taste, and add more salt or pepper if desired. Transfer to a small serving bowl, and garnish with a few dashes of paprika. Serve with pita chips and vegetables.

Design Breakdown // Green + Black + Brass Living Room

Interior Design by Anna Burke via Lonny Mag 
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I really love the vibe of this room. The collected, vintage-meets-modern look, along with a scaled-back color palette and plush furnishings result in a very pretty space. The vintage brass coffee table, antique steamer trunk, and rattan sofa are perfectly balanced with the more contemporary striped rug, sunflower mirror, and flowy white curtains. All of these elements add a great mix of textures & styles, creating an interesting, layered look.

On another note, Happy Happy Friday! Wishing you a great weekend!

Interiors i love // Nate Berkus Design

Nate Berkus Associates sure has the "understated elegance" look down to an artform. Every space they design is polished and beautiful. Their designs are modern & sleek, yet layered & collected at the same time, which can be a difficult look to accomplish, since "collected" can often translate to cluttered or sloppy-looking, in my opinion. These spaces are definitely not that:

Though some of the smaller accessories & pillows are not my favorite, the overall furniture choices, lighting, and finishes are gorgeous.

*All images from Nate Berkus Design

Tasty Eats // Corn, Basil, and Onion Saute

I get so excited when it's fresh corn season... Mostly because it means it's time to make this corn skillet side dish. It's one of my very favorite summer sides, and it's ridiculously easy to throw together.

Just saute some sliced green onion in a little butter, add fresh cut corn, sliced fresh basil, salt, and pepper, and you're good to go. Just a few simple ingredients, but so incredibly delicious!

Corn, Basil, and Onion Saute

- 4 ears of corn (I like sweet white corn), cut off the cobb
- 1/3 cup sliced green onion
- 1/4 cup thinly sliced fresh basil
- 1.5 Tbsp. butter
- salt and pepper, to taste

In a skillet or saute pan, melt the butter over medium heat. Add the green onion, and cook for a few minutes, until slightly softened. Add the corn, and generously season with salt and pepper. Cook for 10 minutes. Add in the fresh basil and stir everything together, cooking for a few more minutes, or until the corn is cooked through. Taste, and add more salt, pepper, or butter, if desired. Enjoy!

Thirsty Treats // Cucumber Lemon Cocktail

One of my favorite flavors to add to a cocktail is cucumber - it adds a refreshing crispness that I really love. The main components of this cocktail are cucumber, lemon, and gin, though it's easy to adapt with what you have on hand. Substitute lime for the lemon, or add some muddled mint or basil for some additional freshness. I made this one with fresh mint, but if you don't have any fresh herbs on hand, it's still very tasty without it.

As with many of the cocktails I make, I used my trusty (and oh-so-fancy!) Sprite Zero to add a low-calorie sweetness, citrus flavor, and carbonation all in one fell swoop. However, if you're more of a purest, and are into the whole simple syrup + club soda combination, go for it! It's delicious that way as well.

Cucumber Lemon Cocktail

- 5 thin slices english cucumber, peeled
- 1/4 lemon, wedged (or lime)
- 1-1.5 oz. gin
- 3-4 oz. Sprite Zero (or simple syrup + club soda)
- 4 leaves fresh mint or basil, optional

In a tall glass, muddle the cucumber, lemon (or lime) wedge, and mint (if using). I like muddling the actual wedge of lemon or lime as opposed to just juicing them, because you get some of the added flavor from the zest in addition to the juice. Fill the glass with ice, and pour in the gin. Next, pour in the Sprite Zero, and give it a stir. Garnish with additional cucumber slices, lemon, lime or mint, and enjoy!

Perfect Pairings // Aqua + Navy + Yellow

outfit / painting

I kind of love this color combo - the outfit is so pretty, and the painting is gorgeous!

Dreamy Porches and Patios

Now that we have some warm, sunny weather, nothing sounds more appealing than hanging out in a cozy outdoor space. I love when porches and patios are decorated as an extension of the indoors - by layering furniture, textiles, plants and lighting, the outdoor space becomes just as inviting and comfortable as the indoor space.

Here are some of my current favorites:

 

 

 

 

 

 

 

 

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Tasty Eats // Curried Rice Salad

This rice salad is far from fancy, but it sure is a crowd pleaser. It's another family recipe that my Mom made countless times when I was growing up, and wherever she brought it, it was sure to be a hit.

This salad mixes rice, green onion, green olives, green bell pepper, artichoke hearts, and an easy curry dressing - it couldnt be simpler to make, and is seriously tasty. I also love that it's the perfect summer salad since it goes well with any kind of barbeque, my favorite being with shish kabobs.

Curried Rice Salad

- Chicken Rice-A-Roni, Family Size
- half of a large green bell pepper, chopped in small chunks
- 3/4 cup small green olives, sliced in half or in thirds
- 1 1/2 cup marinated artichoke hearts, chopped
- 6-7 green onions, sliced small
- 1 1/2 Tbsp. yellow curry powder
- 1/4-1/3 cup mayonnaise
- 1/3-1/2 cup reserved artichoke hearts marinade

Cook the rice in a large saute pan, following the directions on the box. *Note: the Rice-A-Roni is key in this recipe. I almost always prefer brown rice over white or boxed rice, but I make an exception with this recipe since it's a main component (like I said, it's not fancy!) :)

Once the rice is cooked, remove from the stove and let cool. Meanwhile, chop up all the veggies if you haven't already, making sure to reserve the marinated artichoke liquid.

When the rice is completely cooled, fluff it up a bit with a fork, and add all the veggies to the cooled pan. Next, whisk the curry, mayonaise, and the reserved artichoke liquid together until combined. Pour into the saucepan, and fold all ingredients together.

Transfer the rice salad into a large serving bowl, and sprinkle with a few dashes of paprika, and a few slices of green onion or olives, if desired. Refrigerate the salad a couple of hours before serving, and enjoy!