• Harvest Pie

  • Holiday entertaining: the perfect meat and cheese plate

  • Eight new recipes to try this Thanksgiving

    Thanksgiving recipes with a twist
  • Aruba



Harvest Pie

Thanksgiving is a week away and I’m already starting to prep for the holiday dinner. This year I’m all about spins on traditional dishes. So I am making this Harvest Pie which is a adapted from a recipe from True Food Kitchen my favorite restaurant in Atlanta. Merging all of my favorite fall roots vegetables together, butternut squash, pumpkin, and sweet potatoes, I developed a recipe that will satisfy everyones sweet tooth’s next week. This Harvest Pie is perfect for the lactose intolerant person in the family, like me because it uses coconut milk in the batter instead of regular milk. 

Harvest Pie

Harvest Pie

Harvest Pie
  1. 2 sweet potatoes, roasted
  2. 1 butternut squash, roasted
  3. 1 canned of pumpkin puree
  4. 1/2 cup white sugar
  5. 1/2 cup light brown sugar, packed
  6. 1-1/8 tsp. salt
  7. 3/4 tsp. ground ginger
  8. 3/8 tsp. ground cloves
  9. 1-1/2 tsp. cinnamon
  10. 4-1/2 Tbsp. arrowroot powder
  11. Scant dash of nutmeg, if desired
  12. 4 Tbsp. brandy
  13. 1-1/2 cup coconut milk
  14. ½ stick of butter
  15. 1 egg
  16. 1 egg white
  17. 1 store brought pie crust
  1. Pre-heat oven to 350 degrees.
  2. Puree sweet potatoes, squash and pumpkin a food processor. Add cinnamon, salt, ginger cloves, brandy, nutmeg, arrowroot, and coconut milk to food processor. Using your mixer combine sugars and butters. Once those have combined, gradually add eggs. Now stir in the squash puree.
  3. Roll out piecrust onto pie pan. Leave pie dough hanging over pan. Now pour in your pie filling. Before putting your pie in the oven pinch the crust together with your index fingers. Here’s a video on how to do so.
  4. Bake for 50 minutes until done.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/
 What are you serving at your Thanksgiving dinner next week?

Holiday entertaining: the perfect meat and cheese plate





Holiday season has officially arrived and the stores are filled with Christmas decor and goods. It seems as if Thanksgiving items have already hit the clearance racks. Which means Christmas party invites will be going out this week. So to gear up for holiday party season, I’m sharing how to build the perfect cheese plate. It so easy and affordable to do.

Picking the perfect cheeses- I like to pick 2-3 varieties of cheeses to display on the platter that will please everyone’s taste buds. I usually pick a few hard cheeses like a cheddar or asiago. Then I pick a few that have bold flavors like a havarti, a blue cheese, a brie or a gouda. I like to slice them in different shapes to arrange on the cheese board. Allow cheese to sit at room temperature before serving.

Add a little crunch- Skip the ritz crackers and head to the deli section of your grocery store in search of a few gourmet cracker options. I found some amazing rosemary crackers and wine sticks. I also love serving toasted french baguette slices so my guests can build mini sandwiches.   

Don’t forget about the salty accompaniments- Adding salty sides to the board takes your meats and cheeses to the next level. Find flavored olives, nuts like peanuts, almonds or walnuts, roasted red peppers or sun-dried tomatoes.

Add fruit to the plate- I like to add in-season fruit to the board. Right now I’m loving purple grapes and blackberries. 

Meat- My favorite part of the platter. I love visiting the deli at my local grocery store to discover new cured meats. Step away from the ham and turkey. And gives your guests a chance to try new meats like a  prosciutto, a salami, a spicy roast beef, a chorizo links, or a soppressata. 

Balance out the salty and savory flavors with something sweet- I like to balance out the salty flavors sweet preserves or spreads. Like a local honey, orange preserves or a fig jam.

Have fun when arranging your board. There aren’t any set in stone rules for setting up your meat and cheese plate. I like to put all of the crackers and breads together. I also like to have the fruit on the opposite side of the platter just in case it gets runny. I also like to use the colors of the food to make the plate pop.

Wine! Don’t forget about the wine!- You can’t have cheese without wine. Here is a guide to pairing wine with cheeses. 


Plates provided by Kate Spade.

Eight new recipes to try this Thanksgiving

Thanksgiving is just a few weeks away and it’s time to start planning your dinner menu. I’ve rounded up several traditional Thanksgiving recipes from my favorite blogs, chefs and magazines that have a twist. I’m personally not a huge fan of your traditional Thanksgiving sides like stuffing and cranberry sauce. So I decided to go out an search for traditional recipes with a modern twist that could please everyone at the dinner table. 

Thanksgiving stuffings

For the stuffing fans at your Thanksgiving table, they will enjoy these non-traditional options for a slow cooker stuffing and a butternut squash and barley version. 

Thanksgiving breads

I’m a huge lover of the bread basket at any family gathering. This year get creative and serve a variety of options like they do at some restaurants. Have a traditional Parkerhouse roll like the ones I made last year, but also try these cran-sage rolls from Better Homes and Gardens and these pull apart garlic herb rolls from Gather for Bread

mac and cheese thanksgiving alternatives

I look forward to having mac and cheese during the holiday season but it would be fun to switch the recipe up every once in a while. But a spin on the classic recipe by making butternut squash stuffed shells and a BLT mac and cheese

thanksgiving desserts

Dessert please! Desserts have to be my favorite part of Thanksgiving. I always go back for a second slice of sweet potato pie or red velvet cake. But I found two new crowd pleasing favorites to try this year, a bourbon pecan pumpkin pie and a no bake orange cranberry cheesecake



If you have been wondering where I’ve been for the past week, I’m been soaking up the Aruban sun. For my 30th birthday, two friends and I packed our bags and headed to Aruba for a long weekend. We rented a gorgeous home so we could each have our own personal space. Aruba is a pretty city and I would love to go back someday. The people were so friendly and the city is so easy to navigate. Check out a few snapshots from my trip below. 

aruba1 aruba2

To view more photos from my trip, visit my Instagram page

Winter harvest apple salad

Before we know it winter will be here. I love the cold winters when I can just stay at home and enjoy a nice meal with friends. This winter harvest apple salad is perfect for pairing with a glass of red wine. The sweetness of the Organic Girl sweet pea greens paired with Salad Love’s tangy lemon nectar dressing is the ultimate addition to any meal. The light salad recipe won’t over power your main entrée.Winter harvest apple salad Winter harvest apple saladWinter harvest apple saladWinter harvest apple salad

Winter harvest apple salad
  1. Sweet pea greens salad mix

  2. 1 green apple, sliced and chopped into cubes

  3. ¼ cup of dried cranberries

  4. ¼ cup of toasted walnuts

  5. 2 tablespoons of lemon agave nectar dressing

  1. In a large, bowl tossed all ingredients together.
  2. Optional toppings: Add chicken or a winter squash to the salad. Top with blue or parmesan cheese.
Eat.Drink.Shop.Love : A Lifestyle Blog http://eatdrinkshoplove.com/
This recipe was developed for Organic Girl as a part of their A Lettuce Undress or Dress Your Best salad competition.

To vote for my recipe in the Georgia blogger challenge visit the Organic Girl Facebook page and like my salad photo.