Ingredients:
1 packages (thawed) frozen spinach
1 tablespoon olive oil
1/4 cup minced shallots
2 teaspoons minced garlic
5 sun-dried tomatoes, chopped
1/2 teaspoon salt, plus more to taste
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/2 cup part-skim ricotta
4 skinless salmon fillets (6 oz each)

Method:
1. Heat oven to 350 degrees. Squeeze spinach of all excess liquid. Set aside.
2. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
3. Add ricotta; stir to combine. Season with salt and pepper.
4. Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet.
5. Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15 minutes.

Snarky Papercut Valentines

These lasercut "non-affection" valentines by owlyshadowpuppets are pretty awesome. Plus they are papercuts, which makes me love them even more!
{via papercrave}

Paper Fashion: Kathryn Elyse

Pretty watercolour and ink prints by Kathryn Elyse. Visit her etsy shop here.
{via great full day}

Yakkay: Brainwear

These bike helmets by yakkay are so cute and stylish, not to mention safe. They almost make me wish I rode a bike. Almost. If only Halifax had better bike lanes...
{via mostlyuselessthingsiwant}

Petal-inspired finds

Petal coffee table, the 'dew drop' artificial leaf that waters your plants, the onion vase, and petal-shaped salt and pepper shakers. Pretty!!
{found via I New Idea}

Handmade by LavenderFields

I am loving the variety of colours and organic shapes in these handmade pieces by LavenderFields.
{via tryhandmade}

Typophile

These classic typefaces would be lovely in a designer's home office. This wall hanging made by peppersprouts is cut from lightweight laminated walnut mdf.

This soup was delicious! So nice on this cold blustery day. I took the less healthy route and made it with cream instead of tofu, but I have included both options to tickle your fancy.


Ingredients:
1 medium head broccoli, cut into small florets
2 T butter
1 large potato, peeled and cut into 1/2" cubes
1 red bell pepper, chopped
1 medium onion, chopped
1 large garlic clove, minced
3 cup chicken or vegetable stock
1 t cumin
1 t salt
1/4 t black pepper
1/2 t ground mustard
2 T flour
2 cup coarsely grated sharp Cheddar cheese
1 cup light cream
OR
1 cup soy milk (or skim)
6-7oz firm tofu (apx 1/2 block)

Method:
Bring a large pot of salted water to a boil. Add broccoli, and cook until just tender, 2-3 minutes. Drain, reserving 3 cups water. Rinse broccoli with cold water to stop cooking, and set aside.

In a large pan, heat olive oil, over medium heat. Add potato, pepper, onion, and garlic. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, mustard and flour, and cook, stirring, 2 minutes. Add reserved 3 c stock, and bring to a boil. Reduce heat, and simmer (partially covered), until potatoes are tender, about 10 minutes. Add cream and Cheddar, stirring to melt. (Or add skim milk instead of cream)

Transfer 3 c soup to a blender, {add tofu if you choose (this may need to be done in 2 batches)}. Puree, until smooth. Return to pot. Add florets and cook over medium heat, until heated, 2-3 minutes. Season to taste with salt and pepper.
{photo/recipe from fresh365 and adaptations from epicurious}

Schweppes limited edition beverages

You can only find these vintage inspired bottles in select bars, cafes and restaurants. The series includes Ginger Ale, Lemonade, Soda Water and Indian Tonic Water.  I could go for a ginger ale right about now! {via design crush}

PaperGraphic: Yulia Brodskaya

 



Yulia Brodskaya is a very cool graphic artist who combines typography, paper, and highly detailed hand-made craft objects. I have seen some of her work on other blogs not knowing the artist, but I just stumbled upon her own site, and I love love love her stuff!

Anthropologie Necklaces

I am loving these pretty floral necklaces from Anthropologie (Not to mention the clothes on their site, but they are just way out of my budget).

Made this last night to have for my lunches this week. It is very tasty and can be easily modified to suit what you have in the pantry.

Ingredients:
4 large sausages, preferably hot Italian
4 ripe but firm tomatoes (quartered) or pint of cherry tomatoes (halved)
2 peppers, preferably different colours, halved
3 tbsp (45 mL) olive oil
2 cups (500 mL) orzo or uncooked rice, or quinoa
1 head broccoli, cut into small florets
1/4 cup lemon juice
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) each chopped fresh dill and basil or 2 tsp (10 mL) dried basil and 11/2 tsp (7 mL) dried dillweed
3 green onions, thinly sliced

Method:
Preheat oven to 400 degrees. Place tomatoes and peppers on baking sheet and drizzle with olive oil. Bake until roasted approx 45mins. Grill sausages on barbeque or pan fry.

Meanwhile, boil orzo, rice or quinoa following package directions. Two minutes before orzo is cooked, stir in broccoli. Drain and turn into a big bowl. In a small bowl, whisk 2 tbsp (30 mL) each oil and 1/4 cup lemon juice, ½ tsp (2 mL) each salt and pepper. Stir into orzo mixture. Chop grilled tomatoes and peppers. Slice sausages. Prepare herbs and onions. Stir all into orzo. Taste. Add more juice and salt if needed. Delicious warm or at room temperature. Will keep overnight in the refrigerator.

{via chatelaine}

MaryMary Handmade

Aren't these necklaces adorable? I especially love the baby sloth hanging on the 'y' necklace. You can find marymaryhandmade here on etsy.
{found via mostlyuselessthingsiwant }

Blog Love: Fryd+Design

Stumbled upon this lovely blog full of eye candy by Norwegian designer Jeanette Lunde. I especially love her own prints that would be super cute in a nursery.
{found via freshly blended}

This is my all time favorite pasta dish, and it just happens to be super easy too!
Roasting tomatoes brings out their rich flavour, and the harshness of the garlic mellows during roasting making it a delicious yet simple combo. Top it all off with a generous heap of shaved parmesan and you've got a winner! This recipe is very flexible – I now use brown rice pasta and just wing it with the other ingredients. Hope you enjoy it too!

Ingredients:
4 cups cherry tomatoes
12 cloves garlic, halved (minced)
1/4 cup olive oil
1 tsp dried basil
1/4 tsp salt
1/4 tsp  hot pepper flakes
1/4 tsp pepper
1 lb buccatini (or spaghetti) pasta
1/2 cup Parmesan cheese

Method:
1. In metal pan, toss together tomatoes, garlic, oil, basil, salt, hot pepper flakes, pepper
2. Roast in oven at 400 degrees until tomatoes are shriveled and garlic is tender (~30 mins)
3. Meanwhile cook pasta until al dente, drain and return to pot. Add tomato mixture and toss to coat. Serve sprinkled with parmesan cheese.

Creature comforts

Love this "Wrap your troubles in dreams" print by the Black Apple...it reminded me of this tshirt found on forever21, and pretty little things by friedasophie.

{via melissa loves and brightside project}

Amazing paper cutting inspiration

I know I have been posting a lot of paper cuts lately, but I just came across some truly beautiful pieces by Julene Harrison that I wanted to share/save as inspiration.

More adventures in paper cutting

(Top: Papercut elephant I made for my nephew, Bottom: Papercut Newfoundland row houses I made for David)