Watermelon Soaked Lemondade

Gabe is always drink mixing to experiment with flavors and tastes. This is his latest combination that had me re-filling my glass throughout the whole day. It helps that the watermelon was farm fresh that we picked up the day before.

Watermelon Soaked Lemonade via IHOD

Watermelon Soaked Lemonade
2 Tbls. Sugar
1/4-1/3 c. lemon juice 
1 1/2 c. Water
1 Watermelon slice cubed
(optional) add in a little rum or tequila;)

Directions:
Shake all ingredients in a canister well and chill.
Serve over ice and add a few more small watermelon pieces for garnish.

Farmers MarketWearing: Hat: J.Crew // Dress: Peruvian Connection c/o // Sandals: Just Fab // Bag: Lily Jade c/o

Georgia PeachesMax and PopVeronica Rose

Fallen Soldier Memorial
These flags and crosses are aligned outside our church and it was so powerful to see.

“Their silent wounds have speech 
More eloquent than men;
Their tones can deeper reach
Than human voice or pen.”
~William Woodman

Always feel so much gratitude today for those who went before us to secure what we have today. Wishing you all a wonderful Memorial Day weekend! 
x, Anna

Picnic for Two: Martha Stewart for Macys

May is by far one of my favorite month’s of the year. Here in Atlanta the weather is supreme and there are no bugs out yet…perfect for picnics. We have had quite a few in our own backyard or at the park already. I had the pleasure of getting a preview of some of the fun outdoor picnic items by Martha Stewart Collection for Macy’s. I thought it would be fun to try some new picnic ready recipes too. The menu and recipes are below!…

Summer Picnic | Kathryn McCrary PhotographyWatercress Deviled Eggs | IHOD | Kathryn McCrary PhotographyStar Spangled | Kathryn McCrary PhotographyPenne Frittata | IHOD | Kathryn McCrary Photography Picnic for Two | IHOD | Kathryn McCrary Photography
Summer Picnic Recipes | IHOD | Kathryn McCrary PhotographyHibiscus Honey Tea | In Honor of Design | Kathryn McCrary Photography Picnic for Two } IHOD Picnic Recipes | In Honor of Design | Kathryn McCrary PhotographyFresh Pea Hummus | In Honor of Design

On the Menu:
Hibiscus Honey Iced Tea
Fresh Pea Hummus
Avocado, Radish, and Basil Soup
Watercress Horseradish Deviled Eggs
Penne Frittata with Basil and Feta
White Wicker Picnic Basket Set 

Products Used:
Martha Stewart Collection Seas Stripe Picnic/Beach Blanket (available in store)
Martha Stewart Collection White Wicker Picnic Basket for 2
Martha Stewart Collection Star Spangled Melamine Storage Containers
Glass Bottles and Napkins via Target

One of Gabe and I’s first date was in college when he surprised me with a picnic for two overlooking the city. I still find it worth it to surprise your loved one once in a while with something personal for just the two of you. If you can’t get away, have one in your own backyard!

We have taken this zip up picnic/beach blanket everywhere! Nice and large and easy to wash. We used it at the beach yesterday for Mother’s day. I consider it one of those shortcuts to easy traveling and days out!

You wouldn’t believe how easy it is to make this fresh pea hummus! And the Penne Frittata was a little intimidating, but shockingly enough I managed not to burn it. I have made this Hibiscus Honey Tea several times since the first time because it is such a hit in the family. Pack sturdy containers to go like the ones pictured for easy cleanup and storage. Let me know if you all give any of these recipes a try! Curious to know your thoughts!
Happy Picnicing!
x, Anna

All photos are by the very talented Kathryn McCrary Photography!

These items are from the Martha Stewart Collection, exclusively at Macy’s and part of the ‘American Icons’ campaign. These products were provided by the Martha Stewart Collection available exclusively at Macy’s.

Farro Roasted Carrot and Crispy Chickpea Salad

Farro Roasted Carrot and Chickpea Salad - Stir and Scribble for IHODFARRO-SALAD-IHOD FARRO SALAD-IHOD

Farro Salad - Stir and Scribble 

FarroRoasted Carrot and Chickpea Salad 

Farro, Roasted Carrot and Crispy Chickpea Salad

Grain salads are a culinary gift that keeps on giving. They’re easy to throw together, last forever, and can be eaten cold or at room temperature. This Farro, Roasted Carrot, and Crispy Chickpea salad is one of my favorites and perfect for an easy Easter brunch side or a make ahead lunch for work. It also makes a great vegetarian main dish!

Farro is an ancient grain that is beginning to grow in popularity. Originating in the Meditiarrean, farro is actually three varieties from the wheat family and well loved in Italy (it makes an extra creamy and rich risotto). Farro medio that is pearled or semi-pearled, meaning part of the outer hull has been removed, is what you’ll typically find in your mega-market. Farro is similar to barley in texture but have wonderfully nutty favor and bite.

The ingredient list for this Farro, Roasted Carrot and Crispy Chickpea Salad may seem long, but only take about 20 minutes of hand on prep time – the oven does all the work for you. You can also easy swap one of the components for something similar – feta cheese is excellent in place of the Parmesan and you can easily swap thyme for parsley. 

Farro Roasted Carrot and Chickpea Salad
Serves 8
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
For the Farro
  1. 1 ½ cups farro
  2. 1 tablespoon unsalted butter or olive oil
  3. 1 teaspoon kosher salt
  4. 3 cups boiling water
For the Crispy Chickpeas
  1. 1 (15 ounce can) chickpeas, drained
  2. 1 teaspoon kosher salt
  3. 1 teaspoon smoked paprika
  4. ½ teaspoon ground cumin
  5. ½ teaspoon onion powder
  6. 1/4 teaspoon garlic powder
For the Roasted Carrots
  1. 1 pound carrots, peeled and cut on a bias
  2. 1 tablespoon olive oil
  3. 1 teaspoon kosher salt
For Assembling
  1. 1/2 cup olive oil
  2. ¼ cup lemon juice
  3. 2 tablespoons maple syrup
  4. 1 teaspoon Dijon mustard
  5. ½ teaspoon kosher salt
  6. ½ cup shaved Parmesan cheese
  7. ¼ cup chopped fresh parsley
How-to
  1. Heat the oven to 375 degrees F.
  2. Combine the farro, butter, and salt in a 2-quart glass-baking dish. Add the boiling water, cover (with the dish’s lid or aluminum foil) and bake for 30 minutes. Remove from the oven and rest covered for 10 minutes. Remove the lid and fluff the faro with a fork. Set aside to cool.
  3. Spread the chickpeas out paper towels or a clean kitchen towel and pat dry. Set on a baking sheet and sprinkle with the salt, paprika, cumin, onion and garlic powders. Bake the chickpeas for 30 to 40 minutes or until dry and crispy.
  4. Toss the carrots with the olive oil and salt and roast for 25 to 30 minutes or until golden.
  5. To finish the salad: Combine the olive oil, lemon juice, maple syrup, Dijon, and salt in a small lidded jar. Cover and shake to combine. Pour this dressing over the farro and toss coat. Add the crispy chickpeas, carrots, Parmesan cheese, and parsley and stir to combine well. This salad is best at room temperature but can be stored in the fridge for up to 5 days.
Notes
  1. Fair warning – the crispy chickpeas are highly delicious and additive for snacking! You might want to make some extra.
In Honor Of Design http://inhonorofdesign.com/

 Meghan Splawn is a professional recipe developer, wife, and mama. Meghan’s blog, Stir and Scribble, is full of clever cooking and useful kitchen tips. She’s a fan of candy, classic cocktails, and fuss-free family dinners.  

Find more of Meghan here: twitter | pinterest |instagram.

 

P.S. More Easter Dinner ideas.