Claymates
I’ve been collecting East Fork for over a decade. But it’s not just a collection—it’s a lifestyle. From that first sip of coffee in the morning, to creating the perfect landing spot for freshly harvested goodies from the garden, to licking up that last delicious bite of a meal…East Fork is undoubtedly an important part of not only my work, but also my day to day.
As a food stylist and photographer, finding the right ceramics is a crucial part of my creative process and sourcing a brand that looks great for shooting is obviously important. But when it also feels comfortable and approachable to use for a quick solo meal yet elegant enough for a sit-down dinner, well...I actually think that’s what makes East Fork the most special.
When the team asked me to create a recipe in celebration of the new Longleaf color, my mind started buzzing. What’s looking good in the garden right now and what will make this gorgeous new color pop? The answer was peaches.
You see, I planted a few trees only a handful of years ago in my front yard here in New Orleans. Each spring, bright pastel pink flowers burst surprisingly from scraggly, spindly branches. As the spring warms up, tender green leaves begin to accompany those flowers. The flowers then turn into fuzzy little spheres that turn into juicy, sweet fruit that drips down your chin with each and every bite over the kitchen sink.
Aside from eating them on their own (all day, every day), I decided that for this very special project I should try using them in a savory application. And once I finally got my hands on the warm, inviting green color that Longleaf so proudly is, the idea of merging these peaches with zucchini over a fluffy bed of couscous seemed too scrumptious not to try. Combined with sauteed shallots and garlic, a simple dressing, and fresh basil harvested straight from the garden? Welcome to summer my friends.
With this shoot, I am also featuring some of my top picks from the East Fork shop. Wouldn’t you know it—they all paired famously with Longleaf. Here’s a little roundup for you to explore.
7-Piece You're-All-Set Set
Etched Thistle Glassware - Highball Set of 4
Bistrot Vintage Teak Flatware, 5-Piece Set
Round Serving Board
Below you will find the recipe from the shoot for you to try. Please feel free to customize it to your liking. If you don’t have access to peaches, I think cherries or apricots would be lovely. As for the basil, use whatever variety you can find. And if you’d like to bulk this salad up with some protein, cannellini beans or chickpeas would be just perfect. Lastly, when finishing the dish, please don’t skimp out on the olive oil—this is the time to use the good stuff.
Peach & Zucchini Couscous Salad
with fresh basil
Ingredients:
1 cup couscous
Olive oil, to taste
Sea salt, to taste
Freshly cracked black pepper, to taste
1 cup boiling hot water
1 large shallot or 1 small onion, diced
1 medium zucchini, sliced into half-moons
3 fat garlic cloves, minced
Pinch red pepper flakes (optional)
1½ tablespoons desired vinegar (such as white wine or rice)
1 tablespoon good, cold-pressed olive oil, plus more to taste
1-2 medium peaches, sliced
½ cup dry toasted sliced almonds
1 cup freshly torn basil (any variety)
Flaky sea salt (or Fleur de Sel), to garnish
Directions:
In a large heat-proof bowl, add the couscous along with a small drizzling of olive oil, plus a pinch of sea salt and a few cracks of black pepper. Pour in the boiling water, mix well, and place a plate or lid over top. Let sit for 5 minutes and then fluff with a fork. Set aside.
Place a medium to large skillet over medium-high heat. Drizzle in a good amount of oil and add the shallots, along with a pinch of sea salt. Mix well and cook for a few minutes, until tender and slightly golden around the edges. Then add the zucchini and garlic, along with another pinch of salt, a few cracks of black pepper, and the red pepper flakes (if using). Mix well and cook for a few more minutes until soft and fragrant. Add to the bowl of fluffed couscous.
Next, drizzle over the good, cold-pressed olive oil along with the vinegar and most of the almonds and basil (saving some of each to garnish). Mix well and spread onto a serving platter or a big bowl. Then add the peach slices and remaining almonds and basil over top. Finish with flaky salt and a few final cracks of black pepper. A little bit more olive oil over top is always welcome.
If you’d like to watch me make this dish live and in action, you can check out my Instagram and if you want more recipes, I invite you to check out my blog. Until next time, happy cooking.
