Vale Design : Freelance Package Design & Branding

Quote :: Theodore Roosevelt

Fresh Picked Whimsy & Craft Casserole

My good friend Lori, of Fresh Picked Whimsy and Whimsy Studios is at it again! She recently introduced her Craft Casserole classes for anyone near or around the northside of Indianapolis. You know all those awesome DIY projects you see all over the internet or on Pinterest, but have been too afraid to try? Maybe you told yourself, "I do not know anything about crafts or even where to begin." Well, sign up for one of Lori's classes and enjoy her simple step-by-step tutorials, in her Willy Wonka-ish studio {it is the coolest place!}, surrounded by fellow DIY-ers. Follow Craft Casserole on Facebook for new class offerings and pictures of past classes. Classes for kids and adults are available. I can not wait to sign up!

{image credits Fresh Picked Whimsy}

mmm...Monday :: Zucchini Pasta

INGREDIENTS

1/2 cup flavorful pitted olives, lightly chopped {WE USED KALAMATA OLIVES}
2 ripe tomatoes, seeded and chopped
2 to 3 tablespoons chopped fresh mint
2 tablespoons capers
1 clove garlic, smashed
1 teaspoon red pepper flakes
1 teaspoon orange zest
1/3 cup olive oil
Kosher salt and freshly cracked pepper
12 ounces angel hair pasta {WE MADE ZUCCHINI PASTA!!}
Parmesan, for grating
We added Red Wine Vinegar to taste

DIRECTIONS

In a large pasta serving bowl, mix together the olives, tomatoes, mint, capers, garlic, red pepper flakes, orange zest and olive oil. Season with salt and freshly cracked pepper. Stir and lightly press the ingredients with the back of the spoon to incorporate flavors. Let sit for at least 30 minutes, or up to a day.

Just before serving, cook the angel hair pasta in salted boiling water according to package instructions. Remove the garlic clove from the pasta sauce. Drain the pasta and while still steaming hot, place the pasta on top of the cold sauce. Let sit for a minute before tossing the pasta. Top with grated Parmesan and serve.

**Ahh kittens do I have a tasty vegetarian recipe for you today! My 62 year old Dad has currently started a Raw diet. Yep, Raw diet. It is like vegan eating on steroids. Pretty much veggies, fruits and nuts and thats it. We eat together as a family all the time, so we have all been exploring Raw recipes to help him stay on track. My husband found this recipe and adjusted it by adding zucchini pasta and some red wine vinegar. It was so good and super healthy. To my surprise, it was actually very filling as well. Also, I don't like olives, but I every last one in this dish. Original Recipe found here. Our new favorite Raw recipe site found here. Enjoy!

{image credits Gemma Petrie and Food Network}

 

10 Ideas for Instagram & Digital Photos

If you are like me, you have a MILLION Instagram and digital pictures on your tech devices. Instagram especially. The filters make every picture you take look so cool.

I was so excited to stumble onto Mom.me and see their post 10 Easy Ideas for Your Digital Photos. Finally! Some unique project ideas to release those digital photos to print. Posters, postcards, tiny books, stickers, keepsake boxes and many more!

**Are you following me on Instagram? evaledesign

Happy Holiday

I hope everyone has a safe and happy Fourth of July. We will be spending it eating fresh food and visiting with friends and family. We have a burn ban around us due to excessively dry conditions in Indianapolis so we will also be on the front lawn guarding our house with a hose from any rogue fireworks :) Love to you all!

DIY: FREE printable Holiday Gift Tags

Attending a BBQ, cookout, block party or all around shin dig this holiday weekend? Don't even think of showing up empty handed! This FREE printable holiday gift tag can be attached to hostess gifts, wine, spirits, side dishes, etc. 8.5"x11" page contains 4 tags measuring 2"x3.5". The artwork is black and can be printed on whatever color cardstock or scrapbook paper {cardstock weight} you would like. Trim out, hole punch and attach. There is even a line to fill in your name. What a great way to meet your neighbors!

Download FourthGiftTag here.

COMMON SENSE RULE: For personal use only. Not for commercial use.  ©erinvaledesign.com

ps The tag in the photo uses scrapbook paper {cardstock weight} purchased from Target. Again, if you are using scrapbook paper, make sure the design is not too busy.

AN OLDIE BUT A GOODIE!

mmm...Monday :: Campanelle with Spicy Mint Sauce

INGREDIENTS

Pasta

Salt
1 pound campanelle pasta {bell shaped}
1 cup grated Pecorino Romano cheese

Spicy Mint Sauce

1 1/4 cups chopped fresh mint
1/2 cup grated Pecorino Romano cheese
1/2 cup extra-virgin olive oil
1 large serrano chile, stemmed, seeded and coarsely chopped
1 clove garlic, peeled and smashed

DIRECTIONS

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and transfer to a serving bowl. Add the cheese and toss until coated.

For the sauce: Combine the mint, cheese, oil, chile and garlic in a food processor. Blend until smooth.

Add the sauce to the pasta and toss until coated.

**I made this IMMEDIATELY after watching Giada's show featuring this vegetarian recipe. All I am going to say is: So damn EASY. So damn TASTY. Definitely a dish you could make for a dinner party and it seems so gourmet. The mint and heat from the chile was such a nice change of pace. Also, this is a great summer pasta dish. It was so light. Add some cherry or grape tomatoes and you will have one spectacular dish. Original recipe found here. Enjoy!

{image credits Food Network}

mmm...Monday :: My New Favorite Salad

INGREDIENTS

spinach and/or mixed greens
avocados
marinated artichokes {in the italian section}
canned hearts of palm {in the italian section}
olive oil
balsamic vinegar

DIRECTIONS

Tear or rough chop spinach and/or mixed greens. Rough chop hearts of palm, artichokes and avocados and add to salad. Add a small amount of olive oil and balsamic vinegar to taste. Mix ingredients gently. **The key is to simply coat the salad, not drown it.** 

**Hello everyone! I am back with some of my new favorite recipes that we have been indulging in. I had this unbelievably simple vegetarian salad on vacation with my family a couple of weeks ago. We {11 adults + 6 kids + 3 dogs + 1 baby} rented a big property in Wisconsin with a gourmet kitchen {roughing in I know!} and we cooked and baked our little Italian hearts out. The Uncle made this salad and I have been eating it and entertaining with it ever since. Enjoy!

{image credits cafemama}