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He's Cooking Again - Summer Spread

The dog days of Summer are here and it's time for cookouts, pool days, and Summer hangs. Cool off your guests with these delightful salads and appetizers that scream Summer time! 

 Pictured 'ARRIVAL'  Serving Bowl  in Blue Nebula &  Dinner Bowl  in Blackout finish

Pictured 'ARRIVAL' Serving Bowl in Blue Nebula & Dinner Bowl in Blackout finish

Chilled Asian-style Noodle Salad

What You Need: 

- 1 package of Soba Noodles
- 2-4 Radishes
- 1 Bundle of Baby Bok Choy
- 1 Package of Broccolini
- Salt & Pepper
- Huy Fong Chili Garlic Sauce
- Makoto Ginger Dressing
- 1 lemon

 Pictured 'ARRIVAL'  Serving Bowl  in Blue Nebula &  Mood-Booster Cup  in AQUA

Pictured 'ARRIVAL' Serving Bowl in Blue Nebula & Mood-Booster Cup in AQUA

Step 1

Bring a pot of water to a boil, add olive oil to prevent sticking and cook your Soba noodles as instructed. Once Noodles are done, strain the water, rinse with cool water, place noodles in a bowl , cover and place in the fridge. 

Step 2

Rinse the baby bok choy and broccolini and toss in olive oil, salt & pepper, lemon juice and garlic powder. Place veggies on the grill for about 5 minutes turning them every few minutes. When veggies are al dente, remove them and let them cool in the fridge. To avoid overly charring bok choy and broccolini fronds you can cook them on aluminum foil on the grill. 

Step 3 

Rinse the radishes and slice them. Take chilled veggies and chop the broccolini into small bite size pieces, and slice the bok choy in half. 

Step 4 

Grab the chilled noodles. Add grilled veggies. Create your dressing by adding 2 teaspoons of Huy Fong Chili Garlic Sauce, 4 tablespoons of Makoto Ginger Dressing, and juice from a few lemon wedges. Mix ingredients together and serve! 

 

 Pictured 'ARRIVAL'  Serving Bowl  in Blackout finish,  Dinner Bowl  in Blackout finish,  Mood-Booster Cup  in AQUA

Pictured 'ARRIVAL' Serving Bowl in Blackout finish, Dinner Bowl in Blackout finish, Mood-Booster Cup in AQUA

Citrus Quinoa Salad

What You Need: 

- 1 Orange
- Honey
- 1 Grapefruit
- Salt & Pepper
- Olive Oil
- Quinoa
- 1 Cucumber
- Fresh mint
- Mixed Greens
 

Step 1 

Cook 2 cups of quinoa as instructed. Once your quinoa is done, cover and let cool in the fridge. 

Step 2 

Rinse all of your fruits and veggies. Cut the cucumber in half, dicing one half and slicing the other half. Finely chop three stems worth of mint leaves. Peel and slice the grapefruit. 

Step 3

The Dressing: Juice 1 orange, season lightly with salt and pepper, add 4 tablespoons of olive oil, and a drizzle of honey. That's it! 

Step 4

Once quinoa has cooled put it into a serving bowl. Add a few handfuls of mixed greens, the finely chopped cucumber and mint. Toss together and top the salad with cucumber and grapefruit slices. Place on the table with the dressing on the side & enjoy this bright Summer salad. 

 

 Pictured 'ARRIVAL'  Large Dinner Platter  in Blue Nebula &  Mood-Booster Cup  in AQUA

Pictured 'ARRIVAL' Large Dinner Platter in Blue Nebula & Mood-Booster Cup in AQUA

Tomato & Avocado Bruschetta

What You Need: 

- 1 Baguette
- 2 Avocados
- Large Basil Leaves
- Balsamic Vinegar
- Olive Oil
- Salt & Pepper
- 3-4 Kumato Tomatoes
- Cayenne Pepper

Step 1 

Slice Baguette and bake slices until bread is crisp. A few minutes at 400 degrees in the oven should do the trick. 

Step 2

Wash veggies and herbs. Using kitchen scissors cut large basil leave in half down the middle vein. Cut the Avocado in half and slice long ways for long flat pieces. Slice tomatoes circularly and then slice them in half. 

Step 3

Arrange the baguette on a serving platter. Add one tomato slice, one large basil leaf, and one avocado slice to each baguette slice. In a small sauce dish add two teaspoons of olive oil, salt & pepper, and 1 table spoon of balsamic vinegar. (You can double this if you require more for dipping or drizzling). lightly drizzle mixture over each prepared baguette slice. Garnish with a pinch of salt, pepper, cayenne pepper and serve!

 

 Pictured 'ARRIVAL'  Supper Plate  in Blackout finish. The Supper Plate isn't just for your everyday meals, it also makes a beautiful small serving plate for your Summer Soirée appetizers.

Pictured 'ARRIVAL' Supper Plate in Blackout finish. The Supper Plate isn't just for your everyday meals, it also makes a beautiful small serving plate for your Summer Soirée appetizers.

Crispy Okra "Fries"

What You Need: 

- 1 Yellow Tomato
- Okra Pods
- Whole Garlic Cloves
- 1 Lemon
- Salt & Pepper
- Cayenne pepper (optional)
- Horseradish Sauce

Step 1

Preheat oven to 425 degrees. Wash all veggies. Line a baking sheet with aluminum foil. Slice okra pods in half long ways so they resemble a french fry shape. Toss okra in a light drizzle of olive oil, salt & pepper and cayenne. Place okra seed side up on the baking sheet and toss garlic cloves around the corners of the sheet. 

Step 2 

Bake okra for 15-20 minutes until okra starts browning. While okra cooks slice the yellow tomato to the size of your liking (bite/ finger food sized) and arrange on your serving dish. 

 Pictured 'ARRIVAL'  Supper Plate  in Blackout finish &  Quad-Shot Mini cup  in AQUA

Pictured 'ARRIVAL' Supper Plate in Blackout finish & Quad-Shot Mini cup in AQUA

Step 3

When okra begins to brown and appears to be firm and not limp or slimy, turn the oven to a HI broil for 2-4 minutes. Keep an eye on them and make sure they don't burn. The broil will help make them nice and crispy, but can burn your food quickly. Once okra is done remove and let it cool. After okra and garlic cool enough to handle, stack them on top of the tomatoes and squeeze half a lemon over the dish. Add a pinch of salt and serve with a side of horseradish sauce. 

 Pictured 'ARRIVAL'  Supper Plate  in AQUA

Pictured 'ARRIVAL' Supper Plate in AQUA

Garlic Roasted Artichokes

What You Need; 

- Full Artichokes
- Garlic Cloves
- Olive Oil
- Salt & Pepper
- Minced Garlic
- Kerrygold Butter
- Lemon

Step 1 

Preheat oven to 425 degrees and line baking sheet with aluminum foil. Rinse Artichokes,  Cut off the sharp points on the outer leaves and cut artichokes in half long ways. Scoop out the center of the artichoke where it is "hairy". 

Step 2 

Place artichokes on the baking sheet. Drizzle with olive oil and place 2-4 garlic cloves in the scooped out center. Season with salt & pepper, use a spoon to lightly smear minced garlic over the leaves and squeeze lemon juice over them. add a few dabs/slices of butter in the scooped center and on the leaves. 

Step 3

Bake artichoke for 1 hour - 1 hour and 15 minutes, or until golden brown. Let cool, plate & Serve. Easy and delicious!

Leave us a comment if you try any of these recipies or add them to your 'tried' Pinterest board! Enjoy!

Stephen EillComment