Sometimes shoots happen where you get to hang out at your own house by all your own windows. And then to invite your friends over for lunch to eat all the tasty photogenic food. That’s the best kind of shoot. You best believe!
Vintage sheet music makes pretty cute photo backdrops. I want that little Rudolph by every wintry situation ever. I want fresh herbs sprinkled on every meal.
And let’s have warm salads this winter. Ones full of crispy potatoes and earthy beets.
And this cupcake is savory! Just a sweet potato cheddar cake with chive sprinkles with a cherry tomato on top. It’s kinda like a sandwich cupcake. I made them pumpkin-style here.
Goat cheese is my favorite. (Old news, right?) I whipped it up to top these cupcakes, and I just loved it.
But most importantly, this soup changed my life. It’s super tasty without being so acidic and marinara-esque.
I think the trick is roasting fancy canned tomatoes with dark brown sugar. The garlic croutons, proscuitto, and basil don’t hurt anything either. Feel free to serve it in juice glasses as a tiny part of a snack-dinner this Christmas! I bet everyone will want to hang out with you under mistletoe after they try it.
Winter 2012-13 // Michigan Blue Magazine
Food and styling by Megan DeKok (me!)
Photography by Cybelle Codish (this is her blog)
7 thoughts on “Workin’ It: Roasted Veggie Salad + Savory Cupcakes + Tomato Soup”
Roasting the tomatoes like that is a great idea. Bringing out all their natural sugars, and adding a little caramelized flavor, yum. Also, croutons make everything good.
pretty! I love those tomato soup glasses.
I wish I was at your house for lunch today!
I need that tomato soup in my life ASAP!!
Steve hates tomato soup because it is so acidic and marinara-esque so this sounds right up our alley!
what a gorgeous feast!! you must be one popular hostess, let me tell you! gorgeous photos; like a magazine spread.
Thanks, lady! It was super fun.