I spent years trying to acquire a taste for olives. I wanted to like them SO badly and be one of the fancy people who asked for blue-cheese stuffed olives in a martini. Over the last few years, it finally happened (woo!) and now I’m *obsessed* with salty, briny olives. In this dish, capers would make a great swap if you’re still on the fence. The pan sauce that comes after browning the chicken marries together the salty olives or capers with sweet dates. The dates plump up and release their sugary sweetness and I could simply eat the sauce with a spoon! A little lemon and parsley make the sauce reminiscent of chicken piccata, but with a sweeter twist. The best part of it all – the whole dish is ready in just 30 minutes! I chose to make pearl couscous on the side, but any grain or pasta would be fantastic paired alongside.
One of my favorite ways to get inspired and feel motivated to get work done is by downloading new desktop wallpapers. I work on a computer all day and then after I come home, workout and eat dinner, I usually hop back onto my computer to work on blog things. I have been using Dress Your Tech downloads from Designlovefest for years – she features a new artist every week and I can always find inspiration to match my mood. Ever since Paige Poppe created the most adorable lemon for the new Gourmet Gab brand, I have been dying to make wallpaper downloads to share with you all. Today they are finally here – scroll down to see how cute they are!
Today you can “Zest Your Tech” – get it, like lemon zest – to brighten up your screens for spring! I took the Gourmet Gab lemon and make the cutest pattern that I can’t stop staring at. I hope you love it and feel like it puts some motivation into your work day! I downloaded both and feel the lemon love everywhere I look. Send me a Snap (gourmetgab) or Instagram (tag @gourmet_gab) so I can see how you rock the new downloads. Remember the motto: “Love food. Love self. Love life.”
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Love food. Love self. Love life.
Welcome to the new Gourmet Gab!
When I first started this blog, my dream was to have a watercolor logo of the inside of a fruit or vegetable. It is so amazing to see it come to fruition – almost seven years later. Produce to me is such a beautiful wonder. You’ll often find me walking around a farmer’s market admiring the colorful fruits and veggies or staring at the detailed intricacies of the flesh when I cut into it. The logos I have had on Gourmet Gab over time have always been centered around the beauty of produce, but were not uniquely me yet, not perfectly Gab.
A few months ago I was scrolling through my Instagram feed and saw one of my favorite local Phoenix artists, Paige Poppe, post a photo of a watercolor lime. I had been pondering the thought of a new Gourmet Gab logo for about a year, but was waiting for the right time to make an investment and commitment. When I saw Paige’s Instagram I knew it was the time and that she was the one I wanted to work with.
Paige and I have been spending months talking through my ideas, her sketches and paintings of the perfect logo. We first met for coffee in Scottsdale in November and have been emailing back and forth ever since. I wanted the new brand to be simple, happy and dainty. An logo that makes you happy when you see it and reflects my philosophy in the kitchen. It’s incredible the amount of time it takes to assemble something so simple. Paige worked diligently, always open to my thoughts and ready to collaborate.
While I new I wanted a lemon as the icon, Paige helped me take something common and make it feel uniquely my brand. It’s simple, sophisticated and cheerful. The swirl of Gab in my handwriting feels like it’s almost dancing in between the wedges of the lemon. The yellow is warm, encouraging you to join in the kitchen and zest up your cooking.
So, why the lemon? First of all, lemons are happy. They are a simple, but gourmet way to take a recipe to the next level. With one squeeze of a lemon, a dish goes from average to just right. They also remind me of my Dad and my Abuela Mia. The sour oranges we use in Cuban cooking often are a lighter flesh on the inside – not nearly as vivid as a traditional orange. I wanted to pay tribute to my Dad and Mia so I could always think about them as so many of my special memories in the kitchen include them.
Last night, a handful of girlfriends came over to celebrate with me. I love that I can always count on my roommate, Danielle, to want to throw a spontaneous party about any little thing. We had a couple of glasses of champagne and cheers to the new chapter. The girls were so excited (squealing!) to hear that soon I’ll be offering Gourmet Gab items with the new logo. I think you’ll be so excited to see the items, too.
Kicking off the new year with this brand reveal makes me so excited to see what the rest of the year will hold. It truly has been incredible building this community around food through Gourmet Gab. Whether you’ve been reading the blog, following on Instagram or watching on Snapchat for days or years, I am grateful to have you here.
I can’t wait to hear what you think of the new brand! Please comment below, share the post on social media or comment on Instagram. And thanks for celebrating with me today!
Love food. Love self. Love life.
Photos by Brooke Marcella Photography.
Roasted vegetables are like comfort food for me. Once fall arrives, I get into the habit of roasting seasonal vegetables for a simple, inexpensive and cozy hearty side dish. They nourish your stomach and, I’d like to think, also nourish your soul. There is a lot going on in the world right now and I presume there will be a lot happening for the next few months. Curling up on the couch with a bowl of these Brussels sprouts with quinoa, chicken and dried cranberries can always be something to look forward to.
This week I thought about a lot things, and one of those was positivity. My friends, family, neighbors, co-workers, Instagram feed and Facebook were all processing the results of the historical event that took place on Tuesday. I wanted to say, “Here’s food! Sit down at a table and let’s share a meal together,” but that seemed trivial. “Let’s take a minute to be grateful for something, like this delicious salad!” seemed like I was downplaying people’s emotions.
My philosophy has always been that all people have to eat, all people need to nourish their bodies with food to stay healthy, alive and thriving. In times like these where people feel they may not share anything in common with one another, there’s certainly one thing we all need – food. In this time of transition, my hope is that food can be at the center of the table, opening opportunity for sharing, conversation, understanding, respect and laughter.
The month of November begins the season of holidays, parties, people, gifts and celebration. At the heart of this month is a holiday centered around gratitude. Thanksgiving allows us to simply give thanks for the blessings in our life. Amid the feelings of concern, confusion, conflict or celebration that people may be feeling (for a variety of reasons!) the one thing that I know I can bring to the table is positivity and good food.
I hope this holiday season will bring people together to form community around the table sharing delicious meals.
On that note. Let’s talk about this Brussels sprouts and quinoa salad.
Roasted Brussels sprouts get salty, crispy and extra golden brown when you roast them. Chop then in half, stick them on a baking sheet tossed in olive oil, salt and pepper. Roast at about 425 degrees for 20-ish minutes and open the oven door to find crispy, golden brown, tender vegetables. It’s as easy as that! If you’re thinking of stinky, mushy Brussels, you must give these a try. They will change everything!
To incorporate the flavors of fall to this salad, I added dried cranberries, and for protein, I cubed up my favorite easy baked chicken. It would be so easy to toss this together with leftover Thanksgiving turkey or even leftover Brussels you have from a side dish! Tricolor quinoa was a nice swap instead of typical lettuce and helped it feel more hearty. Now let’s chat about the dressing…
Ever since I made Roasted Red Pepper Hummus on Facebook Live, the biggest question I have gotten is what to do with leftover tahini. BOOM! Here it is: make this simple lemon tahini dressing. For an individual serving I used about 1 tablespoon of tahini, half a lemon, a couple drizzles of olive oil and a dash of S&P. The result is this nutty, zesty dressing that brings together the fall flavors of this salad. You could certainly use a balsamic dressing you have on hand, but I loved being able to use my tahini in a new way.
- 1 bag/stalk Brussels sprouts, rinsed and halved
- 3 large chicken breasts, [url href=”https://gourmetgab.com/the-best-chicken-for-salads/”]cooked[/url] and cubed
- 1/2 cup dry quinoa, cooked according to package instructions
- 1/3 cup dried cranberries
- 1 tablespoon olive oil
- Salt and pepper
- 1/4 cup tahini
- 1/3 cup olive oil
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 425 degrees.
- While oven is preheating, prepare chicken if needed and cook quinoa according to package instructions.
- Place cleaned and halved Brussels spouts on a foil-lined baking sheet. Toss with olive oil, generous pinch of salt and pepper. Roast for 20-25 until tender and golden brown.
- Mix all ingredients for dressing in a container or mason jar.
- In a bowl mix Brussels sprouts, cubed chicken breasts, cooked quinoa and dried cranberries. Add dressing and serve.
I hope this salad, or any meal, serves as a point of positivity for you and your community these next few months. We have a lot to be grateful for! I am grateful I get to share delicious food with you all and I am thankful you take the time to read posts that I write. Let’s kick off this holiday season in a great way.
Love food. Love self. Love life.