The Hall | Joie de Vivre | Garlic, My Soul

I love breakfast so, so much you guys, and this Cuban-inspired dish that I made with Joie de Vivre last year is something I am craving again. For this breakfast platter, I made two fried eggs, grilled up some French bread (which was slathered on both sides with butter, for good measure!) and heated up some ham. I served it with a side of mango and papaya fruit salad – the perfect healthy balance. And, of course, a Cuban breakfast wouldn’t be complete without Café con Leche – brewed espresso with sugar and hot milk frothed to perfection.

The Hall | Joie de Vivre | Garlic, My Soul The Hall | Joie de Vivre | Garlic, My SoulThe Hall | Joie de Vivre | Garlic, My Soul

The Hall | Joie de Vivre | Garlic, My Soul
Cuban Sandwich Recipe

2 eggs
2 slices ham
2 slices Swiss cheese
Cuban or French bread


1. Start by cutting your bread up and buttering on both sides. Grill over medium-low heat, pressing down with a cast iron press (or a plate) to help get an even grill! Make sure to flip after about 2-3 minutes.
2. Meanwhile, melt a tablespoon of butter and fry two eggs over-medium in a cast iron pan.
3. When your eggs are done, place on your grilled bread, and then heat your ham in the cast iron. Add ham to egg sandwich and top with a slice of Swiss cheese!

The Hall | Joie de Vivre | Garlic, My Soul

Cafe con Leche Recipe

3 oz espresso or strongly brewed coffee
2-3 teaspoons sugar
½ cup milk
pinch cinnamon


1. Brew espresso or coffee. While it’s brewing, heat milk until warm but not boiling. Using a milk frother, frother your warm milk until it forms a foam.
2. Pour coffee into mug, then add sugar and stir until dissolved. Pour milk over the top, ending with a nice thick foam layer – I prefer about a half-inch of foam. Sprinkle with cinnamon, and enjoy!

The Hall | Joie de Vivre | Garlic, My Soul

Fruit Salad

1 papaya
1 mango


1. To cut the papaya, slice in half lengthwise. Scoop out all seeds and discard.
2. Carefully with a paring knife, peel your papaya.
3. Cut into slices or dice your fruit.
4. To cut the mango, cut both cheeks off of each side. You’ll want to leave about an inch of fruit in the middle, depending on the size.
5. In each cheek, slice about a half inch apart all the way cross, then rotate your cheek and slice all the way across again, making a grid. Now you should be able to pull out the pieces of mango.
6. Mix your mango and papaya together to serve!

August Produce Guide | Garlic, My Soul | Girl Love That

Guys, I realize it’s two thirds through the month, and once again I am behind. I am very pregnant and I although I know it’ll be hard once I actually have Charlie, I am hoping I’ll bounce back and get back on track. Thanks for your patience! Anyways, August is another great month full of delicious produce in abundance. I love stone fruit! I love summer tomatoes! I am getting my fill of berries before they’re gone! Here’s what we’ve got going on:

Green Beans
Stone Fruit
Summer Squash

So what to make? Lots of options besides just piling all these veggies on your plate and calling it a perfect summer salad. We’re here to help you avoid food waste and eat all the random stuff in your CSA or garden or veg you bought and realized now you have nothing to do with. We’re here for you.

First of all, I am ALL ABOUT summer dessert. Gimme dat I will never not want to make Blueberry Crostata. You can do this with whatever berries you’ve got on hand, but blueberries are bomb, I promise you.

I feel like I’m just giving you all dessert, but ice pops are important and these are healthier than sugar-filled ones from the store. I made this with Plumcots but you can use any stone fruit here with some cream. Such a great snack! And not too sugary, I swear.

If you can find good tomatoes, this salad is just.freaking.good. Tomatoes, Cucumbers, Shallots, and some acidic vinegar, and BOOM salad. Throw some cheese in if you’re feelin’ sassy. Like a burrata? Heaven. Add some crusty bread and it’s like a full meal folk.

Zucchini Noodles, the perfect summer dinner for when you’re garden (or CSA) is out.of.control. These are paleo too, if ya leave the cheese out, and vegetarian, and vegan, all the things. Add chicken or cheese or whatever to make it more of a meal, but enjoy with sundried tomatoes for a perfectly sweet and summery dish.

Blueberry Crostata | Garlic, My Soul

I love snacking, and I love hummus. But I don’t always know what kind to buy, and sometimes I just want some extra garlic in mine (am I right?) So recently I made some white bean hummus with extra garlic. Because isn’t that what this blog is all about? Garlic? I think yes.

Hummus is definitely easy to make and somehow tastes a lot fresher when you do it yourself – maybe the lemon has something to do with that. I made this one with half white beans and have chick peas, but feel free to use chick peas all the way if that’s what you’ve got.

Blueberry Crostata | Garlic, My Soul

You can also use this basic recipe and make what you want with it – add basil, cilantro, parsley, or sundried tomatoes, chopped up olives, peppers…you get my gist. Make whatever flavor of hummus you’re in the mood for – and you can make it as thick or as thin as you want – I like mine nice and thick, but if you want it thinner, just add a bit of oil.

This hummus was super garlicky, but I maintain it’s because I used garlic cloves that were HUGE and super fresh…which made it very potent. I will admit, I enjoyed this with some salt & vinegar chips because I am a monster.

Blueberry Crostata | Garlic, My Soul

Do not skip on the tahini, though. Tahini is what makes hummus just leveled up. Tahini is made from sesame seeds, and it is a great addition to a salad, sandwich, a falafel wrap, kabobs..I could go on. I also could put tahini on everything, and I think you should, too. The recipe is below – enjoy with pita, pita crackers, tortilla chips, or veggies!

August! The dog days. We have made it to the height of summer, a time for cold smoothies (hence this calendar inspired by a Fig & Kale Smoothie) and grills and catching the sunshine before we head into the back-to-school time of year. The sun is starting to set a bit earlier and we know that fall is coming, so we have to have all the fresh fruits and summer vegetables we can before we’re over zucchini and ready for pumpkins.

PSST – here’s your tablet version for horizontal and vertical!

Well folks, I royally failed on getting this to you on time because it’s two days away from August, but I’m putting it up anyways because I feel like there are a lot of these that are going to be in season for August too, so don’t worry.

Green Beans
Stone Fruit (Peaches & Plums, etc.)

So first of all, everyone eat ALL THE AVOCADO TOAST THIS TIME OF YEAR. You can eat like 100 things on this list – radishes, tomatoes, and spinach, with avocado on toast. Put some berries on the side. You.are.welcome.

I would be remiss if I didn’t include a smoothie. This is a Blueberry Cumber Smoothie. Today I had a smoothie that was kale, almond milk, blueberries, Greek yogurt, and ice. Yum. Either of these are seasonal and fresh and a great breakfast or snack.

These Shrimp Tacos are topped with all sorts of seasonable veggies – mostly roasted Corn, Peppers, and Onions. These are great for the grilled dinners when it’s too hot to turn the oven on, but you want something hot and great. It’s a great way to get tons of veggies in your dinner plus corn, hello? The best this time of year.

Stone fruits are bomb and I love them. But I always feel like they are not ripe and then REALLY RIPE and sometimes I end up with too many to eat so I like to put them into a smoothie OR put them into a crisp or crumble. Some kind of awesome dessert with a topping and some whipped cream or vanilla ice cream – enter this Tiny Peach Crisp. They’re perfect for when you have one or two too-ripe stone fruits but you don’t want to make an entire pan. Plus, let’s be real, crisp is best fresh and hot.

With that, we almost head into August, and I promise next month to be more timely! Happy summer produce you guys!