We like it G R E E N

Lettuce, tomatoes, cheese grilled chicken...yes those typical salads can get BORING! But why make a typical salad? Salads can pack so much flavor as well as nutrients. I love mixing up my salad styles and for a long time I've been wanting to use all of the ingredients above. There is a little bit of prep to this salad because some of the vegetables need to be cooked then cooled before serving. It is well worth it though! Some vegetables in this salad pack more nutrients when cooked, like asparagus. Cooking asparagus breaks down its fibrous cells so that we can absorb more of the vitamins. Unlike zucchini, which I left raw in this salad. When zucchini is cooked its nutritional value is reduced. 


W h a t ' s   i n   i t !

A medley of different veggies, that's whats! Asparagus, peas, zucchini, edamame, radishes, radish leaves, baby spring mix of greens, silvered almonds, shaved parmesan and a lemon vinaigrette dressing! Also don't throw away those radish leaves! They can be washed and thrown into the salad as well! I hate to see food wasted and they have a really nice peppery taste!

This lemon vinaigrette is super easy to make and most of all the ingredients you would all have in your fridge!

The dinner wear is Olivia & Oliver - It isn't expensive and I love how they are all white with a gold rim. The marble salt & pepper containers are my favorite though! Those are also from Bed, Bath * Beyond

Dressing ingredients

  • 2 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 garlic clove finely chopped 
  • 1 tbsp honey (optional)
  • 1 tbsp water (optional)
  • Salt & peper to taste

Mix all ingredients together. The reason water is optional is I don't like my dressing to be thick, so I add water to thin it out but you make not like that so test it out. In addition, if you don't want to add the sugar make it without the honey. I also like things really acidic so I always end up adding more lemon juice but that as well is up to you!

Salad Ingredients

  • 2 handfuls of spring mix of greens
  • 4-5 radishes sliced
  • However amount of radish leaves washed & whole
  • About 6 asparagus sliced down the middle
  • Half of a zucchini shaved raw
  • 1/4 cup of silvered almonds
  • 1/3 cup edamame
  • 1/3 cup peas
  • 1/3 cup shaved parmesan 

Boil aspragus for about 5 minutes, they will be cooked but still have a nice crunch to them. Cook the edamame and peas, either boil or microwave according to your directions. Take care of these ingredients first so you can then place them in the fridge to cool. I would say about 30-45 minutes, so they are crisp & cool. Then prep all other ingredients and throw into a salad bowl and place in fridge while the asparagus, peas and edamame are cooling. Once cooled, mix all ingredients together, serve with dressing on the side. Enjoy! 

PS: This salad would be delicious if mahi mahi was served on top as well!

 Make sure you tag us at @nia_biaaa on instagram for a story repot!

Winter Chic

W I N T E R   C H I C

When winter rolls around in Florida, you have to make sure you prepare for those snowed in work days, salted icy sidewalks and to double up on those long johns! ;) 

Haha gotcha! Come on y'all, IF WE ARE LUCKY Christmas morning is below the 80's! This year I was so excited to have about two weeks of Sunny & in the 40's! All us Floridians know that when we do finally get some cool weather, we are dying to pull out those favorite furry coats & jackets! 

I have been waiting to pull this 1State jacket out of the closet - feeling oh so fabulous in it! I think everyone needs a good shag, shag jacket of course ;)! My friend Alyson (amazing photographer) and I took these photos at the Station House down town St. Petersburg. This was my first time at the Station House and what a cool space! It is a communal environment including work or co-work space, a restaurant, lounge, tea & coffee and an event space right in Downtown St. Petersburg. Did I mention how It's historic DNA includes a fire station and train station and has been transformed into 4 levels of aesthetic beauty!



This is a glimpse of The Station House's turf rooftop!


Lips are Kat Von D Cathedral 





Okay so these tall white crepe wide leg pants by Missguided were a third time purchase! What I mean by that is the first time I saw them I loved them but they were over $100 and I wasn't in the mood to buy them that day. The second time I went back to the mall, I tried them on again and placed them on hold to grab on my way out! However, I left and forgot! The third time I saw them they went down half price and I mean it was just meant to be! Third times the charm! Here they are sold on Missguided for $51.00. 

Shop my look below:

Jacket: click here to shop

Pants: click here to shop 

Belt: click here to shop

Lipstick: Kat Von D

Heels: Aldo from a few years ago

All photography by Alyson Hall Photography

Happy NYE [champagne cocktails] !!!

Sham | Bubbly | Fizz | Champers

The countdown from 10, eagerly waiting for 11:59 to turn and popping bottles of champagne! Happy New Years Eve everyone! Here are some quick & fun champagne cocktails using; champagne, fresh squeezed grapefruit juice, pomegranate juice, rosemary and sage! I hope you all have a fun & safe NYE!!!

Cheers to 2 0 1 8!

May it bring you all health, happiness and love!

  1. The first one to the left is a pomegranate & champagne cocktail. Pour about a shot of pomegranate juice into a champagne flute. To achieve a layered cocktail like above, grab a spoon - yes a spoon! Tilt the spoon down towards the pomegranate juice but hold it towards the top of the flute. Then pour the champagne onto the spoon slowly. This will slow the pace of the liquid and help you layer your drink! After, garnish with a sprig of rosemary. Mine is fairly large for the camera, don't put that big of one in or it will be hard to drink. The rosemary sprig kept poking my husband in the face when I had him try them all - his only complaint haha! 
  2. The one in the middle is champagne mixed with a shot of fresh squeezed grapefruit juice. I then garnished it with fresh sage. I used the same spoon technique for this as well to achieve that layered look. 
  3. For the last one I poured a half of a shot of pomegranate juice into the flute, then using the spoon technique poured half of a shot of fresh grapefruit juice and then using the spoon technique again topped with champagne and garnished with fresh rosemary! 

All three drinks are mild but add a fruity flavor to your champagne which is something fun and different for NYE! 

69D277CF-CBF2-432F-A38B-463659ABD953.JPG

A "HOW TO" TO THE CHEESE BOARD

 What's so great about cheese & charcuterie boards you may ask?! WELL, let me tell you... THE CHEESE! Am I right or am I right?

Cheese & Charcuterie [coming to you next week] boards are beautiful platters that all your guests will love. The variety of cheeses, fruits, crackers, meats and nuts leaves something on the board for everyone! These boards are really fun to make, you can take them to an extreme and pack all the good stuff on for larger parties or keep it simple for a wine night. I love love love to layer boards as well. Below is a simple marble slab I used. However, most of the time I would of stacked two other wooden cutting boards on either side, securely hanging over to another board to expand my space. Also, placing a cake platter in the middle or the top right or left corner can show case an item, maybe like wild honey - always beautiful and adds dimension. They are also conversation starters, great to pair with for a wine night and most of the time you can always "throw" one together with what you have in your fridge. 

Yes, you can totally use a regular knife, it will get the job done! However, once you become a wizard with these boards, every artisan needs the right tools for the job! All of the tools above I purchased from Crate & Barrel. The Hayes marble cheese knives come in a set and I think they are a great place to start. The knife with a smaller blade is for soft cheeses, pointed blade for hard cheeses and the wedge blade is for everything in between. To the left is the Beckham wire cheese cutter (also sold at Crate & Barrel). When I tell you it has worked on every cheese I have ever used,  I aint lying! 

HOW TO PICK YOUR CHEESES:

Cheese vary in size, shape, texture and color. A good rule of thumb is to pick 3-6 types of cheeses to serve. You want to make sure they all range from hard to soft. There are hard cheeses, semifirm cheeses, blue cheeses, semisoft cheeses, soft-ripened cheeses, double & triple crème cheese, chèvres and who knows maybe I'm missing a few but those are the main ones. Below I'll break down what type of cheese would be in each category. 

HARD CHEESES:

  • Asiago - This cheese is made from part-skim cow's milk and has a rich nutty flavor. I like to pair this with olives and bread.  *** WHAT I USED ON MY BOARD ***

  • Dry Jack - This is a monterey jack cheese that is aged 6 months to 2 years. It is very good with apples, plums and figs.

  • Parmigiano-Reggiano - Ugh I love the King of Italian grating cheeses, known to be shaved but it also very good sliced with pears, honey & walnuts!

Side note: I read that hard cheeses pair well with wines like Cabernet Sauvignon and Merlot.

SEMIFIRM CHEESES:

  • Aged Sheep's-milk cheeses (there is a variety of these cheeses)

    • Feta can be an example

    • Manchego *** WHAT I USED ON MY BOARD ***

    • Etorki
  • Cheddar - Best when aged at least 6 months and paired with apples and grapes
  • Emmenthaler - This is the original Swiss cheese and great with plums
  • Gruyère - This is heartier swiss cheese and great with flavored sausages (next week when I do a charcuterie (meats) board I will add this cheese!

Side note: I read that Semifirm cheeses pair well with wines like Chardonnay, Pinot Noir and Syrabs. 

BLUE CHEESES:

Blue cheeses range from soft, creamy, and mild to intense and firm, here are some varieties...

  • Blue de Bresse - Creamy, mild blue - great with figs
  • Gorgonzola - Rich & pungent - great in salads
  • May tag Blue - Tangy blue - great with poached pears and roasted figs
  • Roquefort - A pungent, aged sheep's-milk blue - great with figs & nuts
  • Stilton - Very rich in flavor and leaves and aftertaste - great with grapes
  • Hervé Mons Bleu des Causses - Only made with cows milk and has a sweet and spicy flavor thats creamy and light in texture. *** WHAT I USED ON MY BOARD ***

Side note: I read that blue cheeses pair well with wines like Cabernet Sauvignon, Cabernet Franc, and Zinfandel. 

 I always start with my hard cheeses at the left and make my way over the board to my softer cheeses. The top left is an herbed asiago and right below that is the Manchego (semihard).

I always start with my hard cheeses at the left and make my way over the board to my softer cheeses. The top left is an herbed asiago and right below that is the Manchego (semihard).

SEMISOFT CHEESES:

  • Fontina - Creamy cow's milk cheese with a mild, nutty flavor ***WHAT I USED ON MY BOARD***
  • Gouda & Edam - all purpose cheeses - great with apples & pears
  • Morbier - Aromatic cow's-milk cheese with vegetable ash and has a nutty taste
  • Muenster - Ranges form mild to assertive in flavor
  • Port Salut - Mild, creamy and very smooth texture

Side note: I read that semisoft cheeses pair well with wines like Riesling & Pinot Gris. 

SOFT-RIPENED CHEESES

These cheeses are big crown pleasers! When looking for these cheeses, look for one with a clean white rind. If the rind has line, dark spots, or a brownish tinge, the cheese may be overripe.

  • Brie -You know what Brie is don't ya ;) It is probably one of the most popular french cheeses in the US. Great when served with baguettes and juicy ripe peaches, pears and grapes.
  • Camembert - Rich, buttery & creamy cheese. Make sure not to cut it before it is fully ripened or you won't achieve its full potential. *** WHAT I USED ON MY BOARD ****

Side note: I read that soft-ripened cheeses pair well with wines like Chardonnay, Pinot Blanc and Pinot Noir.

DOUBLE & TRIPLE CREME CHEESES:

These are rich & luscious cow's-milk cheeses enriched with cream. I didn't use any of these on my board but are also some delicious options!

  • L'Explorateur -Smooth flavor, rich and buttery texture
  • Saint André - Creamy and buttery triple crème has a mildly sweet finish.

Side note: I read that semisoft cheeses pair well with wines like Chardonnay & Merlot.

CHÈVRES

  • Goat cheese - also know at "chèvre" it has a distinctive tart and tangy flavor. Some absolutely love it, some hate it. I love it and prefer it with melted blackberry or cranberries on top. Great with olives, capers, fruity olive oil, figs and grapes.
  • Boucheron - Smooth buttery texture with a medium-tart flavor.
  • Crottin - Button shaped goat cheeses are great served with drizzled olive oil, fresh herbs and ground pepper.
  • Montrachet - Soft, creamy texture great with figs & nuts.

Side note: I read that semisoft cheeses pair well with wines like Rosé, Pinot Gris and Sauvignon Blanc.

So I used a hard (Herbed Asiago) , semifirm (Manchego), blue (Hervé Mons Bleu des Causses) , semisoft (Fontina) and soft-ripened (Camembert) cheese for my board. I like to start at the top left with the hardest and make my way across to the softest. This is easy for you to remember when explaining to your guests. NOW the fun begins!!! Filling in with all the goodies...

I like to place specific fruits, crackers or nuts next to the cheeses that they pair well with. You want this to be as easy as possible for your guests and to naturally lead them in the direction of deliciousness is the best way! I love olives with Asiago so I placed a mixture that I got from whole foods next to the Asiago and so on. Grapes go with pretty much everything so place them in a area that is more towards the middle. If you have a larger board double or triple up on the amount of grapes.

I also make sure the baguettes as well as honey are always next to the soft ripened cheese, in this case - Camembert. Honey on top of cheese & a baguette is heavenly! 

Serving wild honey in a honey comb is always a "wow factor"! Guests love it and find it different and so beautiful, I got mine from whole foods which was expensive. If you have a local honey vendor nearby that is the best bet! 

I also LOVE adding different kinds of dips & spreads. My favorite is kalamata olive spread but I didn't have any at the moment so I used a roasted red peppers dip. Having mini plates are prime so you can add a spread here and there around your board.

 SPREADS I CANT LIVE WITHOUT!

SPREADS I CANT LIVE WITHOUT!

Give a variety of baguettes and crackers for your guest to pair with different items. Below I added my favorite fig & olive crackers, great pair with cheese and sweetest items. Then the baguettes are more on the salty savory side.

 THESE ARE ALWAYS ON MY CHEESE/CHARCUTERIE BOARDS. BOTH PUBLIX & WHOLE FOODS SELL THEM!

THESE ARE ALWAYS ON MY CHEESE/CHARCUTERIE BOARDS. BOTH PUBLIX & WHOLE FOODS SELL THEM!

3CD86BA7-D6D8-4FDE-9B24-8E979605C83B.JPG

I always try to make my board, seasonal. Using fruits & vegetables that are in season. Currents (red fruit on the bottom left) are rare to find and whole foods had them the other day so I had to add them. They added in so much color! 

Overall, let the cheeses tell the story and guide your guests. Placing them first helps you figure out where you are going to "fill in" with all the goodies. Right to left - hard to soft, place items that pair well next to one another, add variety of color with your fruits & vegetables (seasonal), I like to leave my cheese knives for guests to use, add spreads & dips from added taste and lastly remember to never leave anything behind! ;) 

I hope you enjoy and I would love to see your cheese boards if you happen to recreate your own! Tag us @nia_biaa on Instagram for a story repost!!!

E2934366-4C55-4B6A-A95B-C88AFEE79E16.JPG

Marble slab is from Crate & Barrel! One of my best buys! Bar cart is from target!