Amber Interiors

Photos By Jessica Isaac

As the warmer days start to roll in, we at Lighthearted Kitchen are thrilled to unveil the delectable seasonal menu we crafted exclusively for Amber Interiors. With a focus on fresh, vibrant ingredients and mouthwatering flavors, our summer menu is designed to delight and inspire, bringing a touch of culinary magic to your next gathering. Join us as we take you on a journey through the delightful dishes that will elevate your summer hosting experience.

Our favorite way to celebrate the changing season, is with seasonal produce! We’ve crafted a five-course meal with fresh heirloom tomatoes, local peaches, and the best herbs our farmers' market has to offer.

The Menu

Cucumber + Heirloom Tomato Salad with Fresh Mint

Whipped Roasted Garlic Dip with Marinated Olives + Fresh Sourdough

Grilled Japanese Eggplants with Labneh + Pistachio Dukkah

Grilled Lemon Chicken + Summer Corn Orzo

Local Peaches with Vanilla Bean Cream + Lavender Hibiscus Salt

Grilled Japanese Eggplants with Labneh, Pistachio Dukkah, Cherry Tomato, and Fresh Mint

Ingredients:

4 Japanese eggplants, sliced lengthwise

2 tablespoons olive oil

Salt and black pepper, to taste

1/2 cup homemade labneh (strained yogurt)

1/4 cup pistachio dukkah

1/2 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup fresh mint leaves, roughly chopped

Directions:

1. Preheat a grill or grill pan to medium-high heat.

2. Brush the sliced eggplants with olive oil and season with salt and black pepper.

3. Grill the eggplant slices for 3-4 minutes per side, or until tender and lightly charred.

4. Arrange the grilled eggplant slices on a serving platter.

5. Spoon the labneh over the eggplant slices.

6. Sprinkle the pistachio dukkah over the labneh.

7. Top with the halved cherry tomatoes and thinly sliced red onion.

8. Garnish with the chopped fresh mint leaves.

9. Serve immediately.

Local Peaches & Cream with Nutmeg Crumble, Vanilla Bean Creme Fraiche

For the Peaches:

4-5 local peaches, sliced

1/4 cup brown sugar

1 tablespoon lemon juice

Tbsp of cinnamon

Tbsp of Cardamom

Pinch of salt

For the Nutmeg Crumble:

1/2 cup organic flour

1/2 cup organic oats

1/2 cup organic brown sugar

1/2 cup organic butter, melted

1/2 teaspoon ground nutmeg

Pinch of salt

For the Vanilla Bean Crème Fraîche:

1 cup crème fraîche

1/2 teaspoon vanilla bean paste

For the Hibiscus Salt:

1/4 cup hibiscus petals

1/4 cup flaky sea salt

Directions:

1. Preheat the oven to 375°F.

2. In a medium bowl, toss the sliced peaches with brown sugar, lemon juice, cinnamon, cardamom and salt.

3. Pour the peaches onto a 9-inch baking sheet.

4. In another medium bowl, mix together the flour, oats, brown sugar, melted butter, nutmeg, and salt to make the crumble topping.

5. Sprinkle the crumble mixture over the peaches.

6. Bake the dessert for 25-30 minutes, or until the crumble is golden brown and the peaches are tender.

7. While the dessert is baking, make the Vanilla Bean Crème Fraîche by whisking together the crème fraîche and vanilla bean paste in a small bowl. Chill until ready to serve.

8. Make the Hibiscus Salt by combining the hibiscus petals and flaky sea salt in a mortar and pestle, and grind until the petals are finely ground and mixed with the salt.

9. Once the dessert is done, remove it from the oven and let it cool for 5-10 minutes.

10. Serve the dessert warm, with a dollop of the Vanilla Bean Crème Fraîche on top and a sprinkle of the Hibiscus Salt.