if my lack of blog action hasn't tipped you off, things over here have been nuts. last week i hosted a GORGEOUS cocktails & charcuterie summer styling workshop with my friend alicia of lisherb events and betsy, the owner of b. toffee. we had a BLAST sipping summer drinks and building beautiful custom meat & cheese boards. 

things are finally settling back into a more normal schedule, and i'm back in the kitchen and loving it. even though the goal is to be out and about cooking and teaching, there is nothing sweeter than cooking up breakfast in my own kitchen. 

wes and i haven't had many breakfasts together lately, so i whipped up this tasty scramble with some beautiful summer veggies for us to enjoy. 

summer veggie scramble

serves: 2

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

ingredients: 6 eggs. .5 cup sliced crimini mushrooms. 1 medium jalapeno, diced (if you aren't a fan of spicy, remove the seeds). .25 cup diced bell pepper. 2 green onions, white and light green parts chopped. 1 large garlic clove, minced. 2 tbs olive oil. .25 cup crumbled feta. 1 tsp kosher salt. .5 tsp freshly ground pepper. optional: quick tomato salsa, edible flower petals & sliced baguette for serving. 

start by heating the oil over medium heat until the oil is nice and hot.while the oil is heating, crack your eggs into a medium bowl and whisk them together with half the salt and pepper. set the eggs aside.

when the oil is hot, toss in the mushrooms, jalapeno, pepper and green onions. season with the remaining salt and pepper. cook the veggies, stirring occasionally until the onions are mushrooms are just starting to brown. about 5 minutes.

add in the garlic and cook until fragrant, about 1 minute.pour in the eggs, and allow them to set for a minute or so. use a spoon or rubber spatula to scrap the set eggs off the bottom and allow the runny eggs to hit the pan and cook up. continue allowing the runny eggs to set and then scrapping the set eggs to the side of the pan until all the eggs are solid. about 5 minutes. 

add in the feta and flower petals if you are using them and toss well.

serve and enjoy. 

xo, a

summer veggie scramble

serves: 2

prep time: 10 minutes

cook time: 20 minutes

total time: 30 minutes

ingredients: 6 eggs. .5 cup sliced crimini mushrooms. 1 medium jalapeno, diced (if you aren't a fan of spicy, remove the seeds). .25 cup diced bell pepper. 2 green onions, white and light green parts chopped. 1 large garlic clove, minced. 2 tbs olive oil. .25 cup crumbled feta. 1 tsp kosher salt. .5 tsp freshly ground pepper. optional: quick tomato salsa, edible flower petals & sliced baguette for serving. 

start by heating the oil over medium heat until the oil is nice and hot. while the oil is heating, crack your eggs into a medium bowl and whisk them together with half the salt and pepper. set the eggs aside. when the oil is hot, toss in the mushrooms, jalapeno, pepper and green onions. season with the remaining salt and pepper. cook the veggies, stirring occasionally until the onions are mushrooms are just starting to brown. about 5 minutes. add in the garlic and cook until fragrant, about 1 minute. pour in the eggs, and allow them to set for a minute or so. use a spoon or rubber spatula to scrap the set eggs off the bottom and allow the runny eggs to hit the pan and cook up. continue allowing the runny eggs to set and then scrapping the set eggs to the side of the pan until all the eggs are solid. about 5 minutes add in the feta and flower petals if you are using them and toss well. serve and enjoy. 

normally, i discover all my fun produce finds at a small market, asian market or produce store. 

but every once in a while trader joe's really comes through with a fun ingredient. i was making my regular rounds through all my local food stores this week and in the corner of the cold case, next to some raspberries i found LYCHEE!!! 

if you have never had a lychee, think of it as a tropical grape with a big pit and skin you peel off. the flesh is sweet, juicy and makes me feel like i'm on vacation somewhere warm. there is no doubt they are a treat. and they are EXCELLENT in a martini.

so head to your local trader joe's this weekend, grab yourself a pack, and be prepared to be wowed. and buzzed. you are welcome. 

lychee martini

serves: 1 cocktail

prep time: 3 minutes

active time: 2 minutes

total time: 5 minutes

ingredients: 2.5 oz vodka. .5 oz lime juice. 5 lychee, peeled. .5 cup ice. shaker. muddler. martini glass. 

start by popping your martini glass into the freezer to chill. then, pour the vodka and lime juice in the cup of your shaker.

use your fingers to break up the lychee flesh from 3 of the fruit over the shaker (you don't want t lose any juice) and then toss the flesh of the lychee into the shaker.

use your muddler to smash up your lychee into the liquid.

add your ice. shake well till everything is combined and well chilled. skewer the remaining two lychee for garnish. grab your chilled martini glass and add in your skewered lychee.pour the contents of the shaker into the martini glass.

serve and enjoy. 

xo, a

lychee martini

serves: 1 cocktail

prep time: 3 minutes

active time: 2 minutes

total time: 5 minutes

ingredients: 2.5 oz vodka. .5 oz lime juice. 5 lychee, peeled. .5 cup ice. shaker. muddler. martini glass. 

start by popping your martini glass into the freezer to chill. then, pour the vodka and lime juice in the cup of your shaker. use your fingers to break up the lychee flesh from 3 of the fruit over the shaker (you don't want t lose any juice) and then toss the flesh of the lychee into the shaker. use your muddler to smash up your lychee into the liquid. add your ice. shake well till everything is combined and well chilled. skewer the remaining two lychee for garnish. grab your chilled martini glass and add in your skewered lychee. pour the contents of the shaker into the martini glass. serve and enjoy.