Inspiring your Home and Lifestyle
In 2016, led by chef Scott McGehee, Heights Taco & Tamale Co. took top honors at Little Rock’s Chili Fights in the Heights, winning both the Best Overall and People’s Choice categories. It’s no surprise that chili is a popular staple at another of McGehee’s restaurants, Big Orange, which boasts the below recipe. Make a pot of this cool-weather favorite for an easy and filling dinner that can serve a crowd.
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Nothing beats the sweet and refreshing taste of our Summertime Rosé Sangria
1 cup fresh strawberries
1 cup fresh raspberries
1 lemon, sliced
1 750ml bottle Rosé wine
3/4 cup raspberry flavored vodka
2 cup lemon sparkling water
Mix all ingredients. Chill then serve over ice. Garnish with mint and lemon slices.
Chef Casey Copeland focuses on locally sourced, fresh—and delicious—fare at Hot Springs’ newest restaurant, The Avenue
Chef Casey Copeland is carving a new path when it comes to dining in downtown Hot Springs. The Texas native is no stranger to the Arkansas food scene having served as executive chef at Little Rock’s SO and been named the winner of the 2015 Arkansas Hospitality Association’s Iron Chef competition, among other notable posts. Copeland feels as though he has found his niche in The Natural State, and now is hoping to make locally sourced cuisine a favorite for diners at The Avenue, his popular new restaurant located inside The Waters Hotel. “I want to bring a better dining scene to this area. I want to be able to use all the local farms we can and also grow produce onsite here for use,” Copeland says. “I’ve built some relationships with local farmers, and I have transitioned in my cooking. I use less seasoning and instead take these beautiful ingredients and highlight them with just a few notes.”…
Little Rock’s Catering to You shares the recipe for their flavorful version of this rich-and-creamy winter favorite
INGREDIENTS
12 Roma tomatoes, peeled
3 cups tomato juice
2 cups chicken stock
15 fresh basil leaves, finely chopped
1 ½ cups whipping cream
¾ cup unsalted butter, cut into pats
½ teaspoon salt
½ teaspoon fresh ground pepper
grated Parmesan cheese, for topping
PREPARATION
In a large saucepan, combine tomatoes, tomato juice, and stock and allow to simmer for 30 minutes. Transfer the mixture to a food processor and pulse until smooth. Note that you may need to do this in several portions depending on the size of your processor. Return the mixture to the saucepan and continue cooking on low heat. Whisk in the basil, whipping cream, butter, salt, and pepper, and continue stirring until butter is melted and soup is thoroughly heated. Top with Parmesan cheese before serving.
Catering to You, Little Rock, (501) 614-9030, cateringtoyouinlittlerock.com
Perfect for a cocktail party or luncheon, these tea sandwiches can be garnished with stunning—and edible—flowers
INGREDIENTS
8 ounces cream cheese, softened
¼ cup fresh dill weed, plus extra sprigs for garnish
½ teaspoon garlic powder
1 tablespoon lemon juice
black pepper to taste
harvest grain bread, sliced
8 ounces smoked salmon, sliced thin
2 radishes, sliced
viola or pansy blooms
PREPARATION
In a medium-sized bowl, stir together the cream cheese, dill, garlic powder, lemon juice, and black pepper until well mixed. Spread the cream cheese mixture on slices of bread. Top each slice with smoked salmon and garnish with dill weed sprigs, radish slices, and flowers. Note that any flowers you choose to consume should be organic and categorized as edible flowers.
The owners of Fayetteville’s Alchemy macarons and tea shop have the art of tastefulness down to a science
It’s not every day that a member of a hard rock band decides to trade in his drumsticks and world-tour schedule for a mixer and a quaint and charming downtown shop. “I have definitely gone from one extreme to the other,” says Oliver Crumpton, co-owner of Alchemy Macarons and Tea. And, while the change did not occur overnight, it seems to have been a smooth and welcome transition—not only for Crumpton, but also for the hundreds of customers who pour into his Northwest Arkansas store each week….
Instead of apples, use seasonal pears to create a treat that’s sure to delight grownups and children alike
INGREDIENTS
6 pears
1 stick of butter
2 cups light brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla
Additional toppings as desired (we used melted chocolate, sea salt, walnuts, and crumbled toffee candy)
PREPARATION
Wash the pears and set aside. In a medium-sized saucepan, melt butter over medium heat. Slowly add sugar, syrup, milk, and vanilla. Bring the mixture to a boil, stirring continuously until caramel reaches a temperature between 235 and 240 degrees Fahrenheit, when measured with a candy thermometer.
Lay out a sheet of wax paper. Dip the pears in the caramel mixture, then place on the wax sheet and allow to set (approximately 30 minutes or you can refrigerate for faster results). If you wish to add a second layer of toppings, do this before the caramel is firmly set (approximately 10 minutes after dipping). We added (from left to right) melted chocolate and walnuts, sea salt, and melted white chocolate with crumbled toffee candy.
An easy-to-make fall favorite, this warm and healthful dish is sure to be a hit at the dinner table
INGREDIENTS
1 butternut squash, peeled, seeded, and chopped
1 medium yellow onion, diced
1 red bell pepper, chopped
1 medium Granny Smith apple, peeled and diced
3 ½ tablespoons olive oil
Salt and pepper to taste
2 ½ cups chicken stock (may use more, depending on desired consistency)
4 slices bacon, cooked and crumbled (reserve one for topping)
1/4 cup goat cheese, crumbled (for topping)
PREPARATION
Preheat oven to 425°F. Cover a baking sheet with foil and spray with nonstick cooking spray. Place the butternut squash, onion, bell pepper, and apple in a bowl and toss with 2 ½ tablespoons of olive oil and salt and pepper. Arrange in a single layer on the baking sheet, and cook for 25 minutes or until tender.
Heat a large skillet over medium-high heat. Add bacon and cook until crisp. Set aside. Heat the remaining tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add cooked vegetables and cook for 2 minutes, stirring continuously. Stir in chicken stock and then puree the entire mixture using an immersion blender.
Remove the immersion blender and bring to a boil. Reduce heat and simmer until slightly thickened, about 5-10 minutes. If the soup is too thick, add more chicken stock as needed, until desired consistency is reached. Garnish with goat cheese and additional bacon; serve immediately.
If you’re on the hunt for a new dish that’s colorful, easy to prepare, and healthy, try edamame. Commonly known as soybeans, these small, light-green beans are a protein-rich addition to dinnertime favorites like salads and pizzas. Read on for a trio of recipes that will have you serving edamame all season long.
Edamame Summer Salad
Ingredients
1 cup cooked edamame, cooled and shelled
½ cup red bell peppers, diced
½ cup yellow or orange bell peppers, diced
¼ cup red onion, diced
1 cup tomatoes, chopped (or use cherry tomatoes, halved)
½ cup corn, cut fresh from cob and pan-fried in spray olive oil for 5-10 minutes (may also substitute canned corn)
¼ cup whole flat leaf and/or curly parsley (stems removed)
pinch of salt
½ teaspoon garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
juice of one lemon
fresh ground pepper, to taste
Preparation
Combine all ingredients in a large bowl, and toss to mix. Allow salad to chill in refrigerator for three hours before serving.
Veggie Pizza With Edamame Crust
Ingredients
1 cup cooked edamame, cooled and shelled
1 tablespoon toasted sesame oil
1 large egg
½ teaspoon garlic, minced
¼ teaspoon dried oregano
¼ teaspoon salt
Prepare your family’s favorite pizza toppings—here’s what we used:
peppers, chopped
squash, chopped
red onion, chopped
tomatoes, chopped
jalapenos, chopped
dash dried oregano
dash garlic powder
½ cup three-cheese blend (Parmesan, Romano, and asiago) shredded cheese
¼ teaspoon olive oil
Preparation
Preheat oven to 425°F. In a food processor, blend together all crust ingredients until well-mixed and semi-smooth. Coat a cookie sheet with non-stick cooking spray, and spread the mixture into a circle no more than 1/4-inch thin on the sheet. Bake for 10 minutes. Remove from oven and run a metal spatula under the edges of the pizza crust, then add toppings. See our suggested topping list at left or create your own. Return to oven for 10 minutes or until cheese is melted.
Green Garden Salad topping
Ingredients
Dressing
1 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon minced garlic
Salt and fresh ground pepper,to taste
Salad
2 cups cooked edamame, cooled and shelled
2 cups fresh broccoli, chopped into bite-sized pieces
1 cup green onion, chopped
1 cup English cucumber, peeled and chopped
mixed greens, for serving
Parmesan cheese, for serving
Preparation
In a medium bowl, stir together the dressing ingredients. Set aside. In a large bowl, combine the salad ingredients, except for the mixed greens and cheese. Pour the dressing over the salad, and toss to cover thoroughly. To serve, scoop onto a bed of greens and top with Parmesan cheese.
A renewed craving for fresh fare and an abundance of skilled artisans and farmers make now the perfect time to head to a local market for all the essentials on your grocery list
TASTY HERBS>> Store-bought, dried herbs can’t hold a candle to those picked fresh from the garden. Think about your week’s menu and pick up a few different herbs that you can use to infuse flavor into meat, vegetables, and other dishes.
PRIZE PRODUCE>> Fresh fruits and vegetables take center stage at the market, and rightfully so! Alongside sought-after selections, such as Arkansas-grown strawberries, you’ll find a rolling mix of in-season staples. Stock up on your favorites and can or freeze them to enjoy year-round.
SOAPS & LOTIONS>> In addition to edibles, you’ll also find a growing number of artisan-made bath and body products. Scented with fresh herbs or fragrant oils, these items are often loved for the peace of mind that comes from their pure, non-toxic list of ingredients. Touted as “all natural, cruelty free, and wonderfully scented products for the home,” Tammy Sue’s Critters (tammysuescritters.com) offers lotion, laundry soap, body soap, lip balm, and more. Her products can be found at locations throughout the state, including the Argenta Farmers’ Market in North Little Rock.
PASTA TO GO>> Carbs at a farmers’ market? Yes, please! Flavored-pastas including spinach and tomato are a hit at Sophie’s Stand at Hillcrest Farmers’ Market. Purchase fresh vegetables and herbs to create a sauce, and you’ll have all the ingredients you need to whip up a delicious meal.
HEALTHFUL JUICES>> As delicious and nutritious as they are colorful, juices from Garden Press Juice & Produce Co. (gardenpressar.com) are made from produce from Arkansas farms. Their blends, which include green juices, nut mylks, and teas, are all seasonal. Current varieties are Beet & Greet, Kale Force 5, Spicy O.J., Spring Mixer, and Low Tunnels. Find them at the Bernice Garden Farmers’ Market in Little Rock’s SoMa neighborhood.
GROW YOUR OWN>> Ready to try your hand at a garden? Farmers’ markets are also a great place to pick up soil-ready plants, which have been started from seed by local growers. Depending on the time of year, you’re likely to find a variety of options. For example, when we visited Hillcrest Farmers’ Market in May, we found everything from tomatoes to jalapenos and Thai basil at the Little Rock Urban Farming (littlerockurbanfarming.com) booth.
SWEET TREATS>> Cinnamon rolls and breads are a big hit with early morning shoppers. In addition to pastries, you may find ice cream, popsicles, and other confections at your local market.
BRIGHT BLOOMS>> Much like a home garden, local growers often produce flowers alongside fruits and vegetables. Pick up a few favorite stems to create a bouquet for your table or to repot and enjoy outdoors.
SAY CHEESE>> Locally made artisan cheese is another staple you’re likely to find on your next farmers’ market trip. We spotted this mouth-watering display at the Kent Walker Artisan Cheese (kentwalkercheese.com) booth at Hillcrest Farmers’ Market. They offer an array of choices, including goat feta, goat gouda, Roccina (their take on Asiago), and Habanero cheddar.
CHECK YOUR LOCAL LISTINGS>> Find a farmers’ market near you to take part in the community fellowship and, of course, bring the harvest home.
Hot Springs Village Green Market, Grove Park, Thursdays, 8 a.m. – 12 p.m., hsvpoa.org
Jonesboro ASU Regional Farmers’ Market, 3350 Aggie Road, Tuesdays (June – September), 12 – 5:30 p.m., Saturdays (May-October), 7 a.m. – 1 p.m., asuregionalfarmersmarket.org
Little Rock Bernice Garden Farmers’ Market, SoMa District – Corner of South Main Street and Daisy Gatson Bates Drive, Sundays, 10 a.m. – 2 p.m., Mid April – Mid-November, Rain or Shine, thebernicegarden.org; Hillcrest Farmers’ Market, Pulaski Heights Baptist Church, 2200 Kavanaugh Boulevard, Saturdays, 7 a.m. – 12 p.m., Open Year-round, phbclr.com; Rivermarket Farmers’ Market, Rivermarket Pavilion, 400 President Clinton Avenue, Tuesdays (May – August) and Saturdays (May – October), 7 a.m. – 3 p.m., Rain or Shine, rivermarket.info
North Little Rock Argenta Farmers’ Market, Argenta District – Corner of 6th and Main Streets, Saturdays, 7 a.m. – 12 p.m., argentaartsdistrict.org
Fayetteville Fayetteville Farmers’ Market, Fayetteville Downtown Square, Tuesdays and Thursdays, 7 a.m. – 1 p.m., Saturdays, 7 a.m. – 2 p.m., May – October, fayettevillefarmersmarket.org
Bentonville Bentonville Farmers Market, Bentonville Community Center, Wednesdays, 2:30 – 7 p.m., Downtown Bentonville Square, Saturdays, 7:30 a.m. – 1 p.m., May – October, downtownbentonville.org
Siloam Springs Siloam Springs Farmers Market, Corner of Olive and University Streets, Tuesdays, 3 – 7 p.m. Saturdays 8 a.m. – 1 p.m., siloamsprings.locallygrown.net
Springdale Springdale Farmers’ Market, Corner of Hwy. 265 and East Emma, Tuesdays, Thursdays, Saturdays, 7 a.m. – 1 p.m., May – October, springdalefarmersmarket.org
At Home in Arkansas offers you a look inside the state's most inspiring homes. The magazine features monthly advice from the experts to help you plan your next remodel or redesign, entertain at home, or find Arkansas's best kept secrets. It is your definitive guide to the state's finest homes and gardens, design professionals, fashion and entertaining essentials, and premier shops and showrooms.