Spicy Winter Citrus Salad

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Food Stylist’s assistant Candace Brower
Video from A Food-Inspired Life 

Zing and beauty. A salad that will make you smile even on the dreariest of Winter days. 

Spicy Winter Citrus Salad
serves 4

10 citrus fruits (grapefruit, oranges, blood oranges, clementine, lime)
1 tablespoon honey
1/4 teaspoon cayenne pepper (more if you like heat)
Kosher salt
1/3 cup pepitas (shelled pumpkin seeds)

Place your cutting board on a baking sheet with sides to capture all the juices as you remove the rinds of all the fruit with a sharp knife and cut each fruit crosswise into ¼-inch rounds. Remove any visible seeds. Arrange sliced fruit on a serving platter.

In a small bowl, whisk together the reserved juices from the fruit, honey and pepper. Salt to taste. Pour mixture over the fruit. Garnish with pumpkin seeds. Serve immediately.


NOTE: For a different look to this salad, why not try segmenting your citrus. Here’s a quick fun video to show you how!

Libbie’s Food Styling Props: When the food is so beautiful, you don’t have to do much. Floral fabric is from Fabrika Fine Fabrics. Citrus salad is on a vintage meat tray picked up at Habersham Antiques Market. Bowls with silver rim from the collection of Betty Anderson. Old enamelware serving spoon from an antique shop in Montana. Velvet ribbon tied through the spoon hole brought home from Paris.

Hawaiian Surf Party

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest
1974 Custom Surf Board by Roger Brucker 

Proof that you don’t need a Hawaiian beach to have a Hawaiian beach party.
Party Ideas, Surf party, Hawaiian party, Libbie Summers, A food-inspired life
Surf Party, Hawaii, Surf Board Table, Party Ideas, Libbie Summers, A food-inspired life
Party Ideas, Party Decorations, Libbie Summers, A food-inspired life, Hawaiian Party, Surf Board Table
Hawaiian Surf Party
(a fun party that doesn’t need a beach)

What you need: 
A buffet table (I used a vintage surfboard, but any surfboard or SUP board would work)
Bamboo plates and wicker chargers
Fresh flower leis for everyone, including a Vizsla with an attitude
Old Hawaiian shirts torn into napkins
At least one person in a Dashboard Hula Dancer Costume
Kona Brewing Company Beer
A macadamia nut inspired meal: Lime Broiled Fish and Macadamia Nut Pesto, Macadamia Nut Brittle, Chewy Macadamia Nut Brownies


Hummus Packing Heat

By Libbie Summers
Photography by Jade + Matthew Take Pictures

I love a hummus hack and this is my favorite! Spicy and tangy, yet still uber creamy. Make and take for lunch or make and dream about it all day.

Spicy Dips, Great Appetizers, Hummus Hacks, Libbie Summers, A food-inspired life

What you need:
1 cup prepared hummus
2 tablespoon Pappy & Company Barrel-Aged Pepper Sauce
1 teaspoon honey
1 teaspoon apple cider vinegar
Juice from half a lemon
Kosher or flake sea salt
Coarsely ground black pepper
Garden vegetables, pita or crackers for dipping

What to do:
In a medium mixing bowl, whisk together ingredients until well combined. Season with salt and pepper. Serve with vegetable, your favorite cracker or pita bread.

Hot Sticky Toffee Chicken Wings

By Libbie Summers
Photography: Jade + Matthew Take Pictures

If there were any food that was actually “finger lickin’ good” it would be these wings. If you can’t stand the heat, feel free to cut back on the hot sauce by one tablespoon…but don’t.
Wing Recipes, Great Appetizer Recipes, Snack Recipes, Hot Sauce Recipes, Libbie Summers, Pappa & Company Bourbon Barrel Aged Hot Sauce Recipes

Hot Sticky Toffee Chicken Wings
(sweet and spicy wings)
serves 6

What you need:
12 chicken wings (about 3 pounds)
1 cup dark brown sugar
4 tablespoons unsalted butter
2 tablespoons hot sauce (I use Pappy & Company Barrel-Aged Pepper Sauce)
1/3 cup lime juice (about 4 medium limes)
2 tablespoons soy sauce
1/4 cup Asian fish sauce
1 tablespoon fresh grated ginger
1 green onion, thinly sliced
1 jalapeño pepper, thinly sliced (for garnish)

What to do:
Preheat the oven to 300 degrees F.  At the joint separating the drumette from the flat, cut each of the chicken wings in half. Cut the tip off each flat. Set the drumettes and flats aside and discard the tips.

In a large oven-safe pan (try a large ceramic braiser), combine the rest of the ingredients and cook the mixture over low heat, stirring, just until the butter has melted and the sugar has begun to dissolve. Remove from the heat, add the chicken wings and toss to coat.  Arrange the chicken wings in a single layer on the bottom of the pan and bake, uncovered, for 1 hour. Increase the temperature to 450 F and bake 20 to 25 minutes longer or until the sauce is reduced and the drumettes and flats are thickly glazed. During baking, turn the wings a few times so they get a proper gooey coating. Garnish with sliced green onion and jalapeño slices. Serve warm with plenty of napkins!

Potato Chip Buffalo Nachos

By Libbie Summers
Assisted by Candace Brower

I’m celebrating the potato this week and digging up one of my favorite guilty pleasures. This flavor and crunch will blow your mind!

Potato Chip Buffalo Nachos
serves 6

What you need:
1 large bag of kettle chips
1/3 cup butter, melted
1/3 cup hot sauce
1/2 cup crumbled bleu cheese
1/3 cup chopped celery leaf

What to do:
1. Preheat oven to 350º F.
2. Mix together butter and hot sauce and set aside.
3. Spread chips onto a baking tray.
4. Top with bleu cheese and toss together.
5. Place in oven until cheese starts to melt and chips begin to brown a bit around the edges.
To Serve: Spoon hot sauce mixture over hot chips. Top with celery. Eat fast!

Get the latest from Libbie!
Stay up-to-date with the latest recipes, photoshoots, videos and much more!