A Sneak Peak Behind the Scenes: Equinox Dinner Event + Roasted Delicata Squash + Arugula Pesto Appetizer Recipe

Hello My Dear Readers,

To sum up the night of the Equinox Dinner in a sentence would be something like "Pure, organic, magic." It's still hard for me to believe how effortlessly this whole experience orchestrated from start to finish. Starting with the process of the menu creation with Gabrielle, finding the perfect space for the event and everything in-between.

It was such an honour to share all the delicious food, prepared with passion and excitement, coupled with amazing hand thrown ceramic dinnerware from G Ceramic & Co.

Hannah, from Hannah Cummins Photography, captured the evening perfectly. We are so grateful for every single person who made this night possible.

Below, I'm sharing a seasonal appetizer that we served at the Equinox Dinner. It is delicate, earthy, and incredibly delicious. Hope you share it with some special people in your life:)

Equinox Long Table Dinner Event South SurreyEquinox Long Table Dinner Event South Surrey

Gabrielle Burke + Annaliisa Kapp

Equinox Long Table Dinner Event South Surrey Delicata Squash Appetizer

Appetizer: Roasted Delicata Squash with Arugula Pesto + Roasted Pepitas

1 delicata squash
1 tsp coconut oil
Dash of coconut sugar
Dash of dried sage
1/4 tsp sea salt

Arugula pesto:
2 cups arugula
2 cups cilantro
6 mint leaves
2 roasted garlic cloves (remove the skin)
1/4 tsp sea salt
2 Tbsp nutritional yeast
1/4 cup olive oil
1 lemon, juice and zest
1 Granny Smith Apple

1/3 cup pepitas (raw, unsalted pumpkin seeds)
1 tsp coconut oil
Dash of sea salt
1/4 tsp cinnamon
1/8 tsp cayenne pepper

Two handfuls of arugula to serve.

How to make:
Preheat oven to 400F.

Melt coconut oil in oven safe dish.

Slice squash 1 cm thick slices and scoop out seeds with a paring knife. Toss squash and garlic cloves (with skin) in oil, sprinkle with sea salt, sage and coconut sugar. Roast for 15 minutes, flip and roast for another 10-15 minutes.(6 servings)

Toss pepitas in melted coconut oil. Mix together sea salt and spices and toss pepitas in the spice mixture. Roast for 4 minutes, flip and toast for 4 more minutes. (8 servings)

To make pesto peel and chop apple, roughly chop cilantro and place all ingredients into the blender.(8 servings)
To serve, place a generous dollop of pesto onto a dinner plate. Top with one squash ring, a small amount of arugula leaves (6-7 leaves), and then top with a second squash ring. Sprinkle with toasted pepitas and serve!

Makes 6 servings. If you need more, buy a bigger squash:)

For more photos from the event and the recipe for the out of this world Truffled Cashew Cream Recipe click here!


Event News: Equinox Long Table Dinner (White Rock, South Surrey)

Hello My Dear Readers,

Creating simple and delicious recipes has been a passion of mine for as long as I can remember. I love the curiosity and awe that we experience as we taste a dish that has the perfect balance of flavour, texture and aroma.

So to welcome the Equinox, when day and night are in perfect balance, I invite you to join us for an evening of delicious food, wine, and community. I'm so excited to share this experience with my dear friend Gabrielle, from G Ceramics & Co. who will  add her special creativity to the evening.

You will experience four courses throughout the evening that will focus on locally produced and grown ingredients created with holistic principles in mind.

More details about the event and seat reservations can be made here. (THIS EVENT IS SOLD OUT!)

We look forward to cooking for you!
Annaliisa Xx

Guest Smoothie Challenge Recipe: Gabrielle from G Ceramic and Co

Hello My Dear Readers!

Gabrielle from G Ceramics and Co
Today, on the 15 Day Smoothie Challenge, we have something a little more decadent, balanced with loads of antioxidant power. My sweet, talented friend, Gabrielle from G Ceramic & Co has shared one of her seasonal smoothies with us! Her cooking style is simple, luxurious and emphasizes the true beauty of food. You will find many delicious recipes and the most gorgeous hand made ceramics on her blog and website. Each dish served in her beautiful tableware carries a special and magical energy with it that makes the experience of eating more sensual and enjoyable.

Here is her creation for day 13 of the smoothie challenge:

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