Welcome to Brunch, a three day weekend edition of The Daily Cardigan! Lets face it, we all wish every weekend were a three day, and we here at the presses want to get in a little R&R as well.
To kick things off, here’s what we’re wearing this weekend:
We’re obsessing over this Jack Wills Knighton Dress! The color is perfect for summer, not too light and not too bright. Keep the chills out, or just add another accessory with a Vivienne Westwood Red Label cropped cardigan. We’re dying over anything mini! J. Crew always has adorable summer shoes so of course we love the Sardinia Wedge Espadrilles. Tory Burch’s Audrey Tote is named correctly: a timeless classic just like Ms. Hepburn herself. As you already know, you’re never fully dressed without your pearls. This Kate Spade Sweet Zinnia Necklace is too precious for us not to love, and there is nothing better than Golden South Sea Cultured pearl earrings by Ben Bridge Jeweler. Finish off your casually elegant look with the perfect scent: ‘Romance Summer Blossom’ by Ralph Lauren .
Since weather reports for this weekend look lovely, how about a picnic? We aren’t talking PB&J and some juice boxes here. These ideas from Daily Candy are pretty refined:
If you’re going classic blanket and basket picnic, pick up this adorable cooler!
If you’d rather not sit on the ground, this is the perfect solution:
There is nothing worse than trying to hold down napkins while eating on a windy day! These cute rolls are actually napkins that you can tear off as you go!
Here are a couple fun recipe ideas:
Heidi Swanson’s Cucumber Cooler
1 cucumber (10 oz.), partially peeled (lemon cucumbers are best, but English cucumbers are fine, too)
½ c. cold water
3 c. ice cubes (about 1½ trays)
⅓ c. mild honey
Juice of ½ lime or more to taste
¼ tsp. fine-grain sea salt
1. Combine all the ingredients in a blender. Pulse until smooth, frosty, and free of ice chunks and honey globs.
2. Taste and add more lime juice, if you like.
3. Serve in a large glass pitcher or individual glasses.
Mostly Not Potato Salad
4 sm. pink- or red-skinned potatoes, unpeeled, quartered
Big handful of green beans, trimmed and sliced into 1-inch pieces
2 tbsp. whole-grain mustard
2 tbsp. red wine vinegar
Extra virgin olive oil
½ tsp. natural cane sugar or agave nectar
¼ c. finely chopped dill
1 sm. leek, white and tender green parts, trimmed and chopped
6 stalks celery, trimmed and diced
1 cucumber, unpeeled, seeded and cut into tiny cubes
6 oz. baked or extra-firm tofu, cut into small cubes
1 tbsp. chopped fresh chives
Fine-grain sea salt
1. Bring a pot of water to a rolling boil. Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes.
2. Thirty seconds before the potatoes are done cooking, add the green beans to the pot. Drain and set aside.
3. In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tbsp. olive oil, sugar, and ¼ tsp. salt in a bowl. Alternatively, combine the ingredients in a jar and shake until blended. Taste and adjust if needed.
4. In a large skillet, saute the dill in a splash of olive oil over medium-high heat. Add a couple of pinches of salt, stir in the leek, and saute until golden and slightly crispy, 4 to 5 minutes.
5. In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives, and half of the leek with most of the dressing. Taste and add a sprinke of salt if needed.
6. Turn out onto a platter and finish with a drizzle of dressing and the remaining leek. Serve chilled or at room temperature.