interior design by
WALLPAPER Lombok Lattice in rose $7/sample, eskayel.com VASE Misia $98 jonathanadler.com
PILLOW Bear by Land of Nod ART (bottom, left) “Untitled” by Eliza Moore ART (two in top row, middle) costanzatheodolibraschi.com ART drawing of girl with animal by So Young-Park ART by Peter McDonald, katemacgarry.com ART print by Field Kallop
VASE Omaggio designed by Stilleben, made by Kahler $30 danishdesignstore.com WALLPAPER Spatter, hinsonco.com
WALLPAPER Dynasty in indigo eskayel.com TABLE RUNNER Chatham in indigo by Serena & Lily
PLATE black-and-white slipware, chariotsonfire.com
Freekeh With Asparagus, Zucchini, Fresh Herbs, and Grilled Manouri Cheese
For the freekeh:
For the vegetables:
Combine the freekeh, salt, and 3 cups of water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and cook for 25 minutes, or until the water is absorbed. Turn off the heat and leave covered for another 10 minutes. Remove to a large serving bowl. Fluff with a fork and let cool while you prepare the rest of the dish.
Heat a grill pan over high heat for 1 minute. Rub both sides of the manouri cheese rounds with 1 tablespoon of olive oil. Place the cheese on the grill pan and cook until grill marks form, about 30 seconds. Flip and repeat. Remove to a plate.
Heat the remaining 2 tablespoons of olive oil in a sauté pan over medium heat. Add the garlic and cook for 30 seconds. Add the zucchini and cook until just getting soft, about 1 minute. Add the asparagus and salt and cook until just soft but still bright green, about 1 minute. Turn off the heat and season with black pepper. Add the vegetables to the freekeh and toss to combine. Let cool slightly. Add the parsley and dill, then toss to combine.
Break the grilled manouri apart with your hands, scatter over the freekeh mixture, and serve.
Haricots Verts With Parsley Oil, Pickled Onion, and Almonds
For the haricots verts:
Bring a large pot of salted water to a boil. Add the haricots verts and cook until just tender but still crunchy and bright green, about 2 minutes. Drain and rinse with cold water.
In a small saucepan, melt the butter and ¼ teaspoon of kosher salt. In a serving bowl, combine the haricots verts and melted butter, then toss to coat. Drizzle with parsley oil, then add the pickled onion and roughly chopped raw almonds. Toss until well coated. Season with freshly ground black pepper and sea salt to taste. Sprinkle with chopped parsley.
For the parsley oil:
makes 1 cup
Make a small bowl of ice and water. Bring a small saucepan of water to a boil. Drop in the parsley and cook for 30 seconds. Remove immediately to the ice bath. Let sit until completely cool, about 30 seconds.
Drain and squeeze out the excess water from the parsley with your hands.
Combine the parsley, olive oil, and salt in a blender and blend on high until smooth. Keep refrigerated.
For the pickled onion:
makes 1 cup
Peel and halve the onion. Then thinly slice through the root end into about ¼-inch-thick wedges and set aside.
Combine the remaining ingredients in a saucepan and bring to a boil. Add the onion wedges. Cook 1 minute and turn off the heat.
Let cool completely, transfer to a clean container with a tight-fitting lid, cover, and refrigerate. Keeps for up to two months.
SERVING PLATTER black-on-white splatterware 17" $120 marchsf.com
FLATWARE Jett by Crate & Barrel NAPKINS black-and-white stripe $9 each, kerrycassill.com PLATES Indigo Storm 10" by 1882 Ltd.
$35 each, tiinathestore.com CANDLEHOLDERS Blue Bahia circular by Fort Standard $70 each, theprimaryessentials.com
GLASSES Marta double old-fashioned in midnight blue by CB2
FABRIC Spots in midnight black $145/yard, shop.rebeccaatwood.com