If you asked me what I spend my money on, it’d be food and cooking ware. Prior to starting Inspiralized, it was probably travel, entertainment and shoes.
While I do miss spontaneous weekend trips to Palm Springs, I’m happier now than ever.
My favorite place to splurge? Williams Sonoma. Always and forever!
Williams Sonoma is especially near and dear to my heart nowadays, since it’s the only major retailer carrying the spiralizer that I use. You can walk into any store and find it (if you can’t wait to buy it on Amazon.)
As a little girl, I remember walking into my local Williams Sonoma (at The Mall at Short Hills or The Bridgewater Commons Mall) with my mother and touching all the shiny things in the front of the store- the beautiful stand mixers, blenders, ice cream makers and the gorgeous skillets. My favorite part of the store was always in the back – the ceramic serving wear, the stemless wine glasses and the block cutting boards. I dreamed of entertaining like my mother did and having coordinated napkin holders and plates.
As I got older and started making money, that yearning only grew stronger. Still to this day, I can’t resist walking through Williams Sonoma – especially during Christmastime. It’s the most magical store during the holidays (Rockefeller Center has nothing on it!)
One day, when I have my own family or just an apartment big enough to hold a dining table, I’ll be sweeping up everything at Williams Sonoma and building a festive scene.
Back to reality. I’m 27 years old, live in an 825 square foot apartment with no dining area and still go home for all of my holidays, where my mother runs the show. Still, I couldn’t resist pretending with these Speckled Egg Salad Plates from Williams Sonoma. They’re so precious and apparently, colored eggs symbolize hope, good fortune and new beginnings. Well, that’s just perfect for me!
These salad plates are perfect for any Easter festivities – they’re the right size for a large salad or honestly, could be used for a main course. The adorable eggs in the middle are softly decorated with the egg of a different bird: a nightingale, American robin, golden-crested wren or meadowlark. Unfortunately, these plates are no longer available online, but this beautiful platter is. You can check your local store for the plates, if you’re interested.
I used them to plate this elegant Lemon-Garlic Celeriac Noodle Salad. I can’t believe it’s taken me this long to present you with a celeriac recipe. Celeriac tastes like a hearty celery with the consistency of a potato. It spiralizes easily into strong noodles (make sure to peel the ugly outside first!) and cooks easily, absorbing the flavors of the olive oil, lemon and garlic in this recipe.
The shaved asparagus offers a velvety, springy texture to the dish, while the toasted almonds give it that beloved salad crunch. Then, the feta gives the salad a fluffy saltiness, while the mint picks up the celery flavor in the noodles.
Speaking of mint, I used a new tool (found at Williams Sonoma) to easily top this salad with chopped mint. This Microplane Herb Mill might be my new favorite kitchen gadget.
Personally, I don’t love chopping herbs. It’s time-consuming, and I always end up making a mess. With this herb mill, it’s so simple:
All you do is take off the top piece and load in the herbs.
Then, you use it like a grinder and out come perfectly chopped pieces!
I totally recommend getting one of these if you use fresh herbs a lot. I even used it at dinner like a pepper grinder to add more parsley to a dish.
While celeriac is an autumn and winter vegetable, the addition of feta, shaved asparagus and fresh mint make it a light and filling salad, perfect for an Easter celebration or springtime dinner.
Now, I just need guests! Who wants to join me?
Note: While I received complimentary products from Williams Sonoma for this post, all opinions are my own.
Lemon-Garlic Celeriac Noodle Salad with Feta, Mint and Shaved Asparagus
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 celeriac peeled, Blade C
- 2 tbsp fresh lemon juice
- 2 tbsp slivered blanched almonds
- 12 asparagus stalks
- 1/4 cup feta cheese cubed
- 3 tsp chopped mint or use 6 mint leaves in the Microplane Herb Mill
- Prepare your asparagus. Snap off the bottoms and then use a peeler to "shave" the asparagus. When done, chop off the tips and set aside.
- Place a large skillet over medium-low heat and add in the olive oil. Then, add in the garlic and let cook for 30 seconds. Then, add in the celeriac noodles, asparagus tips and lemon juice. Cook for 5-7 minutes, tossing frequently. Add in the almonds, shaved asparagus and cook for 1 more minute.
- When done, divide onto individual plates. Top each with equal amounts of feta and mint. Enjoy!