Smoothie Straws, Basil Olive Oil, and Boxer Shorts
Everything is the same, except it's Tuesday!
Omg hey! Happy Tuesday! We don’t usually chat today but last week gave me a run for my money. I am such a to-do list person and it seems like I can perfectly plan my workload Mon-Wed but once Thurs-Fri rolls around, it’s game over. I usually block out time on Friday to write the newsletter but it just didn’t happen. So now we’re here, I hope you can forgive me. Also asking for forgiveness because the season 5 pod launch is bumped to next week.
I’ll be adjusting the pod + newsletter schedule to Tuesday’s at 9am to give myself a little more buffer room since I’m a one-woman show!
Anywho let’s get into all the goodies:
Recipes
Brothy Beans with Veggies
Bayo beans in a spring garlic broth with charred broccoli, jammy onions, zucchini, croutons, aioli, parm, and smoked salt
For the garlic broth: bring a large pot of water to a simmer with leftover garlic skins and greens. Cook until reduced by half and salt as needed. Combine beans, garlic broth, olive oil, and salt in your preferred cooking vessel. Cook until the beans are plump and soft.
Char broccoli florets and halved zucchini in a pan with olive oil until golden brown. Add in the onions and cook till jammy. Meanwhile, toast croutons in the oven.
For the aioli: combine egg yolks, Worcestershire sauce, dijon mustard, salt, and pepper in a mason jar. Using an immersion blender, blend until thoroughly combined. While the blender is running add in olive oil until the desired consistency is achieved. Mix in parmesan and season to taste.
To serve: add beans and broth to a bowl. Top with broccoli, zucchini, onions, croutons, aioli, more grated parm, and smoked flaky salt. [video]
Bread Dipping Oil
Combine finely chopped sundried tomatoes and capers to a bowl. Add lemon zest and juice. Grate in garlic cloves. Mix well. Add in a high quality olive oil and balsamic vinegar, 3:1 ratio. Season to taste with smoked salt and pepper. [video]
Weeknight Dinner
Roasted red potatoes, lemon parm crunchy green beans, and spicy local sausage!
Boil red potatoes in heavily salted water. Drain, quarter, and peel off the skins. Add to a roasting pan with olive oil, salt, and pepper. Bake at 350 until golden brown, ~30 minutes.
Trim the edges of a handful of green beans and blanch. Combine the dressing ingredients: lemon zest and juice, grated garlic, salt, pepper, parmesan, and olive oil. Remove the green beans from the ice water and pat dry. Combine with dressing and keep in the fridge until you’re ready to serve.
Bake the sausage at 350 degrees for ~30 minutes.
Combine ingredients in a bowl and enjoy. [video]
Pavlova
With lemon curd, macerated raspberries, whipped cream, mint, and lemon zest. The recipe was made in partnership with Gir.
For the lemon curd: combine 4 egg yolks, 2/3 cup (134g) granulated sugar, 1 tbsp lemon zest, 1/3 cup (80ml) fresh lemon juice, 1/8 tsp salt, and 6tbsp (85g) butter. Add ingredients to a pot over medium heat and continuously whisk until thickened, ~6 minutes.
For the raspberries: combine a handful of raspberries with a heavy spoonful of sugar. Set aside and allow the raspberries to release their juices. It should get very syrupy.
For the pavlova: preheat the oven to 350. add 4 large egg whites to a stand mixer and whip until soft peaks form. Add in 1 cup of sugar, in batches, and continue whipping until firm, glossy peaks form. Add in 1 tsp of vanilla extract. Whip for 1 more minute. Fold in 1/2 tsp cream of tartar and 1 tsp cornstarch. Spread the pavlova into a circle with a well in the middle on a silpat lined baking sheet. Place in the preheated oven and immediately turn the temperature down to 200 degrees. Bake for 90 minutes, turn the oven off, and allow to full cool inside the oven.
For the whipped cream: place the metal stand mixer bowl and whisk in the refrigerator for ~30 minutes. Remove and add 1 cup heavy cream and 2 tbsp granulated sugar to the bowl. Whip on medium-high for 3-5 minutes or until the correct consistency is achieved.
Top the cooled pavlova with lemon curd, macerated raspberries, whipped cream, fresh mint, and lemon zest. [video]
Everything I’ve Been Loving
Fashion/Lifestyle
Kara Yoo Flora Ring — as a self proclaimed ring gal, I feel like I need a more statement piece like this
Boxer shorts — I know they are super trendy right now but the would be perfect for working from home. I love the Oddli ones (duh) and have recently fallen in love with the pink striped Planet Nusa shorts.
Speaking of Planet Nusa, the baby shorts and baby cardi are just too cute!
FP Tabea Set in Fairway — I love anything this color and this set is no exception
Coco Maisonette Peace Tee — I saw a creator shining light on this small brand and I am now obsessed with this tee from them
Deji Studios Open Linen Short Set — it always comes back to DS, if I had all the money in the world I would buy 1 of everything they sell
Food & Bev
Gir Smoothie Straws — these were gifted to me and I don’t know how I drank a smoothie without them
*Brightland Arise Olive Oil — I don’t know how or why I’ve held out on trying their products because now I want to put it on everything
*Gifted for a project with Flip.Shop, give me a follow lol
Consumption Guide
R.E.P.O.R.T is an acronym for Reading, Eating, Playing, Obsessing, Recommending, and Treating
R- I’ve been obsessed with the substack Plant Based by
, their series Into The Fridge is just perfect. I read Alivia McKenzie’s this morning and was obsessed.E- lots of cottage cheese with flaky salt, pepper, and olive oil but also Fancypants Baking Co.’s Mint Chocolate Cookies — they are to die for
P- music wise I’ve been hitting shuffle on Taylor Swift per usual. Podcast wise I’ve been loving everything This Is TASTE has been putting out.
O- these recipes: Coco-Lime Granita with Lychee, Raspberries, and Rosewater, tomato basil couscous, feta and watermelon (especially in a checkered pattern),
R- Mad Hippies tinted serum sunscreen*. I have been trying to be more mindful about wearing spf but as soon as I can feel it on my face and my hair gets stuck to it, I’m looking for the nearest bottle of face wash. The MH spf is non-greasy and tinted which I love since I’ve been wearing less and less makeup.
*Kindly gifted by a client for a project.
T- I splurged and bought the Jacobsen Salt Co. x Oishii strawberry salt. I have zero regrets. It just got delivered and I am itching to try it on some Hagaan Daz* vanilla bean icecream with leftover macerated raspberries + whipped cream and then a sprinkle of the salt. YUM! Thank you to Hannah for flagging its launch. 🍓😮💨
*The best vanilla icecream to exist. I will hear no other opinions.
ICYMI
Catch up on S4:
*Season 5 coming next week with Jenelle from Get Golden as the first guest!
xx,
Lauren (Hodgen)
Dear, Citrus Diaries Host | @ citrusdiaries.studio
If you’re interested in working together, drop me a line: hello@citrusdiaries.com 🍊
Thank you! So sweet