Summer is abundance, with gardens overflowing, vegetables and fruits cascading out of their nutrient rich beds and flowers emerging in all their glory. Everything seems to come in waves in my garden - the squashes and beets and rhubarb and chard all ready to be part of my summer meals all at once. Not being one to waste even a single rhubarb stem, the only way I can seem to manage this onslaught of seasonal abundance is to quickly pickle and save the ripeness and sweetness of these summer veggies and enjoy them later in the season. June is the summer solstice, and what better way to celebrate than with a June Pickled Picnic featuring rhubarb and beets from earlier in the season! Continue for recipes!
Eeek, how is it already the end of May? Does anyone else feel like this past month flew by? There were some big moments for us in the studio this past month, the most notable being the release of our first glassware collection! I started working on this project last fall, and after months of sampling, reviews, and more sampling we finally moved forward with the perfect wine glass! You can read all about the glassware collaboration in this post here. We sold out of our first round already (so exciting! Thank you!) and just restocked last night! You can shop our exclusively Suite One Studio glasses here.
I spent a lot of time creating tasty treats with Chobani in May. This recipe is so good that I made it on repeat. Kim and I don't eat much meat, so we're both always on the lookout for high protein foods that pack great macros. For this reason we keep plenty of Greek Yogurt in the fridge at any time, and Chobani is our favorite by far. When I was approached by Chobani to create recipes and sponsored content for their May campaigns I was over the moon! You can create my summertime favorite Strawberry Pretzel Chobani Greek Yogurt Parfait with this recipe. Just be ready to make it again and again. It's addictingly good!
Toward the middle of the month I caught a nasty cold that kicked my butt. I have such a hard time being sick. It is sooooo boring! Forget the whole feeling like crap part, I'm just bored out of my mind with the thought of sitting still wasting hours and hours not working or doing anything useful. But this cold wouldn't quit, and by day five I was finally accepting the fact that I was legit run down and needed to leave the physical studio work behind so I could properly recuperate. I broke out the sketch books and my watercolors and began working on new product ideas I've been dreaming about for ages. When I was all sketched out I took time to read a few books I've been dying to spend some time with. I'm about halfway through, Creative, Inc.: The Ultimate Guide to Running a Successful Freelance Business which is such a good read for any creative, business owner, or creative business owner, etc. It's been a pretty validating read too, realizing how many aspects of business I've figured out over the years! Sometimes I still feel like I am just making this all up as I go, and reading this book has helped me realize how active and decisive I actually am about my business. Plus I'm learning a ton! You can pick up a copy here and I'd love to hear what you think about this book! Maybe we should start a book club! Really though. Anyone into that idea?
I hope you all had a great May! I can't wait to share new products and sneak peeks with you in June! Come follow along on instagram and Pinterest to catch all the inspiration and things we're loving as the month unfolds!
Have you ever made frozen Greek Yogurt? I hadn't until I made this recipe, and I can't believe how easy and delicious it is! After making this batch I'll definitely be adding this to my dinner party repertoire. So so easy and so so good! And that's always a wining combo in my book!
I made use of the fresh, in season blueberries beginning to pop up at my local farmer's market and looked to the flavors and textures in Blueberry Cheesecake, one of our favorite summer desserts. This frozen Chobani Greek Yogurt recipe packs all the best parts of cheesecake but with a lightened-up twist making it perfect for hot summer evenings on the back porch. Catch the recipe after the jump below.
This recipe is so simple and easy to make, yet the layers of flavors and textures suggest anything but. I started testing this recipe about two weeks ago and since then I've made the dessert five times, and it's now requested that I make this at our family beach vacation next month. Big hit. Minimal effort. Did I win you over yet? Well, how about the fact that this treat is made with Chobani Greek Yogurt making it high in protein and low in fat? I've even started enjoying this for breakfast, totally guilt free.
To create this recipe I looked to two of my favorite summer desserts: Strawberry Shortcake and Strawberry Pretzel Salad. If you've never heard of Strawberry Pretzel Salad, first things first it's not a typical "salad." It's one of those gelatin "salads" that conjures up images of 1950s housewives. But there's just something about the salty, crunchy pretzels, paired with the tart strawberry jello and cool whip that can't be beat. Well, until this recipe!
For this healthier version I skipped the jello, instead making a delicious fresh strawberry sauce. I opted for high protein Chobani Greek Yogurt blended with a small amount of cream cheese and cool whip instead of the heavier original version. The result is a light, creamy layered dessert reminiscent of cheesecake with subtle tang from the yogurt and the fluffiness of cool whip. The buttery sugar coated pretzels got to stay, because yum.
Ingredients: (Yeilds 8-12 servings)
3 cups crushed pretzel rods (salted)
3 TBSP Demerara sugar
1/2 stick butter (melted)
4 TBSP cream cheese
1/2 cup brown sugar
16 oz Chobani Whole Milk Vanilla Greek Yogurt (Or Non-Fat)
6 oz Whipped Topping
1 pint strawberries
1/2 tsp vanilla
Preheat oven to 350
Line a 9" x 13" baking pan with foil
Add crushed pretzels, melted butter, and 2 TBSP of Demerara sugar to pan, stir mixture then spread evenly.
Bake for 8-10 minutes and set aside to cool.
In a saucepan heat over medium heat: hulled and halved strawberries, 1 TBSP Demerara sugar and 1/2 tsp vanilla until mixtures reaches a gentle boil. Reduce heat to low, stirring frequently until mixture is a reduced syrup. Remove from heat. Allow to cool.
In a stand mixer blend Chobani Greek Yogurt, cream cheese, brown sugar, and whipped topping until evenly combined.
Layer ingredients as desired in small glasses for individual parfaits! Serving a large crowd? Skip the parfaits and create a layered dessert ideal for party serving. Simply layer the yogurt mixture onto the pretzel lined pan and top with the homemade strawberry syrup!
Best served chilled. Please note, if not serving within 2 hours of making, you may prefer to set the pretzels aside and combine only when ready to serve to maintain that perfect crunch.
Love the glasses? You can shop our custom designed, exclusive glassware right here!
One of the greatest takeaways from my years in business is to create what you wish existed. This is the approach I use in my ceramic studio and it was how I came to decide that I wanted to design a line of colorful, modern, handmade glassware.
I took to my sketchbook and painted a watercolor of the glass I wish existed. I wanted it to have bright color, but translucency. Be able to hold a deceptively hefty amount of liquid, while appearing and feeling lightweight in the hand. I wanted a clean, classic silhouette that hit modern sensibilities, but with a twist-- that's where the deep angle of the glass comes into play. I also wanted to design something that would be practical. Easy to handle, pass down the table, wash (dishwasher safe!), and store in the cabinet.
As you can see in the above photo, we made changes to the product design along the way. We dropped the angled belly to a lower point on the glass and straightened the walls of the glass to showoff the curve. These changes also made it easier to hold and created a better balance for the liquid filled glass.
I reached out to local glassblowers at STARworks and worked directly with glass artists, Joe Grant and Thoryn Ziemba to create these special pieces. We worked through multiple rounds of sampling, had a wooden mold custom carved to help with the hot glassblowing process, and put the product into production.