We Recently joined the editors of West Coast classic, Sunset Magazine for a blissed out afternoon in the Malibu mountains. Before visiting the stunning One Gun Ranch – where we gathered with friends, bloggers and our hosts, Blake and Heather Mycoskie, Shiva Rose and Heather Taylor – we’d heard a lot about the ranch’s biodynamic farming and important role in our local food community…but no one told us about their view!
Stay tuned for more on this special place soon, but, for now, enjoy the landscape through our slideshow above (more over at Sunset.com too).
Guests at our gathering were blown away by the gorgeous canvas tents and teepees from Under Canvas, all the more breathtaking perched over the Pacific Ocean and frequented by barn animals (#wafflestheburro, we can’t quit you). The local, farm-to-table spread by Auntie Em’s Kitchen (recipe below!) and Pressed Juicery juices were pitch-perfect with touches by event designer Sterling Social, who pulled pillows, poufs and low wood tables by Found Vintage Rentals, glamp tabletops by The Ark with lust-worthy linens by Heather Taylor Home, live music by Will & Wyatt and florals by Joni Noe.
Guests made their way home with custom TOMS canvas backpacks, the new Camp Sunset book, and fresh s’mores courtesy of Valerie Confections. For a taste of the warm and dusty day, browse through all the gorgeous snaps above, and make the quinoa salad we can’t stop thinking about…
Arugula, Feta + Red Quinoa Salad
Ingredients:
For the dressing:
1/4 cup lemon juice
2 Tbsp red wine vinegar
1 tsp honey
1/2 cup extra virgin olive oil
1 clove minced garlic
salt and pepper, to taste
For the salad:
1 cup red quinoa
2 cups water
1 tsp salt
4 Persian cucumbers, diced
1/2 cup tear drop tomatoes, cut in half
1/4 red onion, thinly sliced
2 cups arugula
1/2 cup crumbled feta
1/4 cup pepitas
½ cup chopped cilantro
Directions:
In a medium saucepan, combine the quinoa with 2 cups water and 1 teaspoon of salt and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
In a small bowl, whisk olive oil with lemon juice, vinegar and honey. Season with salt and black pepper. Set aside.
In a large bowl, add all of the salad ingredients, except for the feta and pepitas. Add cooled quinoa. Add the dressing and toss to coat. Top with crumbled feta and pepitas before serving.
