Tag Archives: summer

It’s been so long! But stews have been calling me. And this is the perfect transitional stew. Fresh, bright ingredients that still feel right on a warm summer night, but warm and filling enough as the weather starts to turn. Plus, anything with fresh peas and ricotta is bound to be amazing.

fregola with green peas mint and ricotta

Fregola with Green Peas, Mint and Ricotta
via bon appetit

1 1/4 cups fregola (can substitue pearl couscous, if you’re having trouble!)
2 tablespoons olive oil, plus more for serving
2 ounces bacon (about 3 slices), chopped
1 medium onion, chopped
1 cup dry white wine
2 1/2 cups chicken broth
Freshly ground black pepper
Kosher salt
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
2 tablespoons chopped fresh mint, plus leaves for serving
4 ounces ricotta

Cook fregola in a large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.


Happy Friday! I don’t know about you, but here in Seattle it has been one HOT summer.
And I need a drink.

grapefruit margaritas
Grapefruit Margaritas via Apartment 34

apricot lime mojitos
Apricot Lime Mojitos via Heather Cristo

Cucumber Ginger Prosecco Sangria
Cucumber, Ginger & Prosecco Sangria via the kitchn

cantaloupe cocktails
Cantaloupe Cocktails via Probably This

rose wine ice cubes
Rosé Wine Ice Cubes via Tasting Table (Genius!!)

We’ve got a bachelorette party coming up next month, and I’m thinking I need to break out at least one of these delicious recipes to beat the heat poolside!

Absolute favorite new place to shop: & Apparel. So cute, the most fun…. and everything under $50! I’m obsessed. Here are a few of my faves:

and apparel raudette faves

Jogger Jumpsuit  /  Coral & Fringe Dress  /  Tropical Vibes Pencil Skirt  /  Flamingo Tee  /  Lemonade Sweater  /  Melange Lounge Pant

Better hurry! They sell out quick! I’ve got the lemonade sweater and the tropical vibes skirt… I think that coral dress might be next on my list! xoxo.

UPDATE: Please note they have a very limited return policy. It must be received back to them within 14 days. So try it on right away!

This summer is too hot for cooking. But a quick chop of veggies roasted for a few minutes in the oven, seasoned just right? Perfectly easy and delicious on a hot night.

roasted chickpea ratatouille _ raudette

Roasted Chickpea Ratatouille
via love and lemons

1 small eggplant (about 1.5 cups, cut into 1-inch cubes)
3 roma tomatoes, cut into 1 inch wedges
2 cups chopped zucchini/yellow squash
1 medium yellow onion, sliced into strips
1 15 oz can chickpeas
1-2 tablespoons olive oil
1 teaspoon dried oregano
2 teaspoon white or red wine vinegar
2 cloves garlic, minced
a few pinches of red pepper flakes
a few leaves of basil, sliced
(optional): cous cous, cooked millet or crusty bread on the side

Preheat oven to 425. Arrange the eggplant, tomatoes, squash, onions and chickpeas on a baking sheet (it’s ok if it’s a little crowded). Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then bake for 25-30 minutes or until lightly golden brown.
Remove from oven. Drizzle the vinegar over the veggies and toss them with the minced garlic and a few pinches of red pepper flakes. Bake 5-10 minutes longer (or broil 1-2 minutes)… until the veggies are golden brown on the edges but still have somewhat of a bite (you don’t want them completely mushy). Remove from the oven and toss with sliced basil. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like. Serve with a grain or protein (pictured with cous cous).