Category Archives:Curated


Taupe & Birch: FALL CORNBREAD PANZANELLA SALAD WITH MAPLE-MUSTARD VINAIGRETTEFall Panzanella Salad with Maple-Mustard Vinaigrette
Serves 2-4
Prep time: 15 min
Cook Time: 60 min

½ cups whole wheat pastry flour
½ cup cornmeal
1 teaspoon baking powder
¼ teaspoon sea salt
2 large eggs
2 tablespoons maple syrup
¼ cup walnut oil or melted butter
½ cup milk
1 tablespoon olive oil
2 teaspoons fresh minced rosemary

Roasted Veggies
1 small sweet potato
1½ cups quartered Brussels Sprouts
½ medium red onion, diced
1 tablespoon olive oil
¼ teaspoon sea salt
½ teaspoon black pepper

2-3 cups fresh spinach
1 ounce blue cheese

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown mustard
1 tablespoon maple syrup


  1. Preheat oven to 350˚ and lightly grease an 8×8 pan.
  2. Combine pastry flour, cornmeal, baking powder, and sea salt in a bowl, stir to combine. In a separate bowl, whisk together eggs, maple syrup, walnut oil, and milk. Pour into dry ingredients and stir until batter is combined. Pour into prepared pan and bake until golden and springs back when pressed, 25-30 minutes. Let cool slightly.
  3. Once cornbread has cooled, carefully cut cornbread into ½” cubes and place 2 cups of the cubed cornbread into a bowl. Add 1 tablespoon olive oil and rosemary, tossing until cornbread is covered. Place on a baking tray and return to oven. Bake for 13-15 minutes until cornbread is firm and toasted, stirring halfway through.
  4. To roast vegetables, peel and cut sweet potatoes into ½” cubes. Toss with quartered Brussels Sprouts, onion, 1 tablespoon oil, salt, and pepper. Place in the oven and roast until vegetables are tender and browning, 40-50 minutes.
  5. While everything bakes, combine olive oil, balsamic vinegar, mustard, and maple syrup in a jar with a lid. Shake well until dressing is combined.
  6. To serve, combine roasted vegetables, toasted cornbread, spinach, and blue cheese in a large bowl. Drizzle dressing on top and toss until everything is well coated.

Recipe and photography by Naturally Ella.

Happy Hour: Roasted Peach Bourbon Cocktail

Happy Hour : Taupe & Birch


  • 1 small peach, cut in half and pit removed
  • 2 sprigs thyme
  • 1 tablespoon honey
  • 2 tablespoons water
  • 3 ounces bourbon (I used Maker’s Mark 46)
  • 2 ounces simple syrup
  • club soda or ginger ale for serving
  • fresh peach slices for serving
  • fresh thyme sprigs for serving


Preheat oven to 375 degrees. Place peach halves cut side up in a glass baking dish (I used a glass loaf pan, but any small baking dish will work). Drizzle peaches with honey and sprinkle with thyme leaves. Pour 2 Tablespoons of water in the bottom of the dish. Cover with foil and roast for 30 minutes. Allow peaches to cool. Remove and discard skin, but reserve peaches and any juice at the bottom of the dish.

Place roasted peaches and any juices from the roasting dish in the bottom of a cocktail shaker and muddle with a cocktail muddler or the back of a wooden spoon. Add bourbon, simple syrup and ice. Replace lid and shake until chilled. Place two large ice cubes in two high ball glasses. Strain cocktail through lid into a small mesh sieve to ‘double strain’ the cocktails into the highball glasses. Top off the glasses with club soda or ginger ale. Garnish cocktails with fresh peach slices and thyme sprigs. Serve and Enjoy!

Recipe and Photo by Jelly Toast Blog

What’s for Dessert? Peach Cobbler with Gluten-Free Cornmeal Biscuits

Today, we bring you part three of our collaboration series with food stylist, Mary Valentin

Peach Cobbler: Taupe & BirchPeach Cobbler: Taupe & Birch

Peach Cobbler with Cornmeal Biscuits

We chose this recipe because we wanted a gluten free, summer dessert and the peaches at the market were looking good. For the crust of the cobbler, we decided to use a recipe from the latest, most up-to date book on gluten free baking.  


1 cup cornmeal 
1 cup gluten free flour blend
1/3 cup sugar
about 3 tablespoons sugar (separate)
2 teaspoons baking powder
¼ teaspoons baking soda
½ teaspoon salt
1 stick unsalted butter, chilled and cut into ¼ inch pieces
¾ cup buttermilk, chilled (yes, it has to be buttermilk)
4# ripe but firm peaches, peeled, pitted and cut into ½  inch slices
¼ teaspoon ground ginger
pinch of cinnamon
2 tablespoons lemon juice
1 ½ teaspoons cornstarch


  • Line a baking sheet with parchment paper.  Adjust oven rack to center of oven and preheat oven to 375°.  Pulse cornmeal, flour blend, 2 tablespoons sugar, baking powder, baking soda and ½ teaspoon of salt together in food processor until combined.  Scatter chilled butter over the top and pulse until mixture resembles coarse cornmeal.  It will have a few larger lumps.
  • Transfer mixture to a large bowl, add buttermilk and stir with a fork until dough gathers into moist clumps.  Using a greased ¼ cup measured scoop, scoop out and drop 8 mounds of dough onto the prepared baking sheet, spaced about an inch apart. Sprinkle with remaining tablespoon (or more, if you like) of sugar and bake until biscuits are lightly browned, 25 to 30 minutes.
  • Combine peaches, 1/3 cup of sugar, ginger, cinnamon and pinch of salt together in Dutch oven, or large cast iron skillet.  Cover and cook over medium-low heat until peaches have softened and released their juices, 10 to 15 minutes.
  • Wisk lemon juice and cornstarch together in a bowl, then stir into peaches and continue to cook, uncovered, until liquid has thickened, 2 to 5 more minutes.  Season with extra sugar to taste.  

To serve, arrange biscuits on top of peach mixture and bake until heated through 3 to 5 minutes.  Serve immediately with some melty ice cream.

food8Peach Cobbler: Taupe & Birch

Peach cobbler recipe by Mary Valentin.
Photography and styling by Heather Day. 
Special thanks to our talented assistants Sara Mitchell and Courtney Day! 

Read full feature and interview of Mary Valentin, here.

Scott Patt : Bigger. Smaller. Funnier.

While exploring the shops on Mississippi Ave in Portland earlier this week, I was in Reading Frenzy (awesome artist zines, cool prints and small edition works) and picked up a copy of Stay Wild, a new quarterly print and digital free adventure magazine.

Inside the Summer 2014 issue of Stay Wild is an article on artist Scott Patt and his project Bigger. Smaller. Funnier. The project is a painting per day for 365 days focusing on life, thoughts, connections, etc. and explores how even so much as what day of the week it is influences the process and how he feels. Patt says he has always been someone who has been “driven by the epic quest” and that really forces him into ‘doing.’

What I love about each painting is not only the aesthetic of the simple, solid, bright colors and painterly texture but also the minimalist feel and messages that are relevant to almost everyone yet in their own unique and personal way. Each painting is also sold in limited print editions of 100.

Watch the video below to hear Patt’s words on the project.

Bigger. Smaller. Funnier. by Scott Patt from KINGSPØKE on Vimeo.

Content selected by Sara Chars.

Mix & Match : Negative Space

Continuing with the design element of space for the week, T & B has curated a variety of home decor products with an emphasis on negative space. The great thing about focusing on negative space is that you start to reduce clutter and simplify — thus creating openness and more of a free flowing environment.

Often, the objects we own are an extension of ourselves and we attach a particular value to them which is why it is usually hard to get rid of something you own even if you don’t use it. I am a big believer that environments affect mood and so by being very selective over new products to add to your home and making sure they have a nice balance of positive and negative space, you can feel and live better. Here are a few starting points as well as a great read on better living tips from one of my absolute favorite sites, Gestalten.


1.) Obelisk Terrarium 2.) The Monocle Guide to Better Living book 3.) Ennis Large Pendant hanging light 4.) Slim Leather Sling Chair 5.) Kai Bookshelf

Product curated by Sara Chars.

Mixtape : Yoga Playlist

Yoga has been a huge part of my life for the past few years. It has been especially helpful during the winter months when my body is stiff, shoulders tight and I can’t do my regular outdoor activities due to the weather. The thing I like most about yoga is that it can be whatever you make it. From yin yoga where you hold poses for extended periods of time (which can be very meditative and great to stretch out your muscles) to an intensive sculpt yoga workout, you can pick what works for you and your body. I personally like something in between like a vinyasa yoga where the beginning and end are slower and the middle picks up pace so you break a sweat a little.

Music during yoga is a huge element dictating the mood. It definitely varies with the type of yoga you are doing. This hour long yoga playlist is geared toward a meditative flow, ending with a beautiful melodic song during the final shavasana. I hope you enjoy and I’m always looking for new music so please feel free to share your favorites :]


1 hour, 2 minutes

01 Honey Honey | Feist
02 Retrograde | James Blake
03 Fyah Fyah | Selah Sue
04 Coffee | Sylvan Esso
05 Billie Holiday | War Paint
06 Cocoa Hooves | Glass Animals
07 Beach Baby | Bon Iver
08 Mothers | S. Carey
09 Eyesdown | Bonobo ft. Andreya Triana
10 Warm Water | Banks
11 Northern Wind | City & Color
12 Verse | Rhye
13 Flume | Bon Iver
14 Hold On | East Forest

♫ Listen here.

Photo from Modern Hepburn Tumblr.

Content curated by Sara Chars.

Mix & Match : Texture

In celebration of the Fourth of July on Friday, T & B has carefully selected a few USA-made, handmade home decor products featuring the theme of texture because it’s both visually pleasing and tactically satisfying. All of these wonderful products are curated from one of my favorite new sites, The American Edit, a “style-minded map to Made in America” with an A-list collection of USA brands. I also love it because it was started right here in Minneapolis!

USA_made1.) Dots & Stripes Set (Rebecca Atwood) 2.) Cape Patchwork #1 pillow (Rebecca Atwood) 3.) Etched Plate (Heath Ceramics) 4.) Palo Santo Wood Sticks (Imogene + Willie) 5.) Weekender Stripe Wool Throw (Faribault Woolen Mill)


Rebecca Atwood’s desk of inspiration from her blog. And in honor of the 4th, she is having a sale through Monday (and she only does sales twice a year!). [photo by Emily Johnston] 


Heath Ceramics, newly opened in San Francisco. See how they make their products here.


Watch a behind-the-scenes video here on the story of how Imogene + Willie all started.


“Founded on the banks of the Cannon River in Faribault, MN, the Faribault Woolen Mill is a living testament to American craftsmanship.” Read more about the art of wool and snag 25% off all flag throws through July 7th.

 Content curated by Sara Chars.

Beet, Arugula & Goat Cheese Grilled Cheese

Beets are in season and one of those underrepresented foods that can really make a lot of tasty recipes and even be substituted for meat. I went to the MN food truck fair this past weekend and tried the beet sliders from The Moral Omnivore which were mouth-watering. When looking for other beet recipes, I found this beet, arugula & goat cheese grilled cheese on BS’ in the Kitchen. One thing consistent about both of these delectable beet recipes is that they were paired with cheese. I think smoked gouda or goat cheese are most complimentary.


Beet, Arugula & Goat Cheese Grilled Cheese

  • 1-2 Beets
  • Olive Oil
  • Arugula
  • Goat Cheese
  • Butter
  • French Bread
  • 1/2 ounce sherry (optional)
  • Salt

Start off by roasting the beets. Skin them with a paring knife, slice them evenly, toss them in some olive oil and salt, then bake on 375°F for 20-30 minutes, flipping halfway through.

Once the beets have cooked to your desired tenderness (poke them with a fork or taste a few slices), take them out of the oven and in a pan on medium-high heat, quickly fry them with about a ½ ounce of sherry wine or balsamic vinegar, cooking until evaporated.

Finish frying the beets, slice up your bread, butter each side, lay down some arugula, a little bit of goat cheese, then your beets and some more goat cheese, and slap it together. Fry the sandwich in a pan on medium heat until each side is golden brown, then sliced it in half and enjoy!

Recipe and photo by Bob of BS’ in the Kitchen.

 Post by Sara Chars.

Happy Hour: Ginger Rose And Black Tea Cocktail

We love the concept of a mixing ginger liqueur with black tea for a hot summer day. Today’s recipe is from A Better Happier St. Sebastian.


Ginger Rose + Black Tea Cocktail

makes 1 drink

1 oz rose simple syrup
2 oz ginger liqueur
4 oz double concentrate black tea
sparkling water to top
lemon wedges for serving

In a cocktail shaker filled with ice, stir to combine simple syrup, ginger liqueur, and black tea. Stir until thoroughly chilled. Strain into a glass and top with sparkling water. Serve with a lemon wedge.

Content Curated by Heather Day.

Mix & Match : Geometry

Happy Wednesday! For today’s post we thought we’d switch it up and talk design. The Acapulco Multi lounge Chair was the main inspiration for this series. I love the way it’s divided by color to make pie piece shapes and couldn’t resist the challenge of pairing other product with it.

mixandmatch_geometry1. Acapulco Multi lounge Chair 2. Mario Blue Throw 3. Totum Side Table  4. Arod Work Lamp

Product curated by Heather Day.