Al Fresco Dining | Tablecloths + Recipes

We rounded up a few of our favorite tablecloths, perfect for summer gatherings outdoors, along with tried and true recipes from the Sprouted Kitchen Bowl + Spoon cookbook. Shot by Molly Haas at Annika's home in Altadena.

Recipes and excerpts from Sara Forte's The Sprouted Kitchen Bowl + Spoon.

 

Summer Quinoa Salad

1/2 cup quinoa (or 1 cup cooked and cooled quinoa)

3/4 cup of water or broth

3/4  pound cherry tomatoes

1 tablespoon extra-virgin olive oil

Sea salt and freshly ground pepper, to taste

1 1/4 cups corn kernels, from 2 small ears of corn

2 1/2 cups stemmed, finely chopped kale

3/4 cup chopped cilantro

1/3 cup toasted pine nuts

1/2 cup crumbled ricotta salata or feta cheese

 

DRESSING 

2 cloves garlic

2 teaspoons Dijon mustard

2 tablespoons rice wine vinegar

3 tablespoons extra-virgin olive oil

1/4 cup buttermilk

Sea salt and freshly ground pepper

 

Rinse and drain the quinoa. Put it in a pot with the water. Bring it to a summer, cover, and cook for 15 minutes. Fluff it with a fork, turn off the heat, set the cover ajar, and set aside to cool completely.

Place a rack in the upper third of the oven and prehead to 325°F. Halve the tomatoes and spread them on a parchment lined, rimmed baking sheet. Drizzle on 1/2 tablespoon of olive oil, a pinch of salt and pepper, and toss everything to coat. Spread the tomatoes in an even layer and roast for 30 to 35 minutes until slightly dried at the edges. Remove to cool. 

Heat the remaining olive oil in a large frying pan over medium-high heat. Add the corn kernels and sauté, only stirring once or twice, for 2 minutes to just char the outside. Set aside to cool. Both of these steps may be done 1 day in advance.

In a large mixing bowl, combine the cooled quinoa, kale, and cilantro. When the tomatoes and corn are completely cool, add them along with the pine nuts and cheese to the bowl.

For the dressing, in a food processor or with a mortar and pestle, pulse or smash the garlic cloves. Add the mustard, vinegar, olive oil, buttermilk, and a hearty pinch of salt and pepper and mix everything to combine. 

Toss the salad with the desired amount of dressing. This salad will keep, covered, in the fridge for 3 days.

 

 

Cocoa Nib Pavlovas with Mixed Berries

4 egg whites, at room temp

3/4 cup natural cane sugar

1/2 teaspoon pure vanilla extract

2 tablespoons cocoa nibs

Pinch of salt

 

FILLING

2 cups (1 pint) light whipping cream

2 tablespoons natural cane sugar or confectioners sugar

1/2 teaspoon pure vanilla extract

4 cups mixed berries, fresh or frozen, thawed

1 tablespoon maple syrup (optional)

 

Preheat the oven to 210° F and line a large rimmed baking sheet with parchment paper. 

In a stand mixer, add the egg whites and whisk on medium-high until you get glossy, soft peaks, about 6 to 8 minutes. In two additions, add both sugars, the salt, and continue to beat to incorporate. When the peaks are almost stiff, add the vanilla and cocoa nibs and whisk the mixture one more time to incorporate. The meringue should look pillowy but stabilized. 

On the parchment paper-lined baking sheet, divide the mixture into 8 meringue pillows or 12 smaller portions, depending on the size you prefer. Use the back of a spoon to create a generous well in the middle so the edges are higher than the center. Bake the meringues for 50 to 60 minutes, until dried. They will brown a bit due to the natural sugars. Turn off the heat and allow them to cool completely in the oven. 

You can make the meringues put to 2 days in advance and keep them in an airtight container until ready to use. 

For the filling, whip the cream with the sugar and vanilla until soft peaks form. Clean and collect the berries in a large mixing bowl; toss with the maple syrup if your berries are not very sweet. 

Prepare each pavlova with one meringue, a helping of the whipped cream and a scoop of fresh berries on top. Once assembled, enjoy the pavlova within an hour before the meringue begins to disintegrate under the cream.