Vanilla Grapefruit Marmalade

Recipe by Libbie Summers
Photography by Chia Chong
Food Stylist Assistant: Candace Brower

A full blown toast party.

Vanilla Grapefruit Marmalade
makes 1 quart 

2 large grapefruits
1 large lemon
2 teaspoons vanilla paste
4 cups sugar

Peel the grapefruit and lemon leaving rind with just a thin layer of white pith (too much white pith makes for a bitter marmalade). Cut rind into strips that are 1/8-inch wide. Remove seeds from fruit and chop coarsely. Save all the juice.

In a large heavy sauce pan over medium-high heat, simmer rind, chopped fruit, reserved juices, vanilla and 2 cups water for 10 minutes. Pour hot mixture into a heatproof bowl and let stand in a cool place for 8 hours.

Return mixture to the large sauce pan. Add sugar and set over medium-high heat. Insert a candy thermometer and bring the mixture to a boil, stirring constantly until the sugar dissolves. Continue boiling until the mixture reaches 220 degrees F.

Remove marmalade from the heat and skim off any foam. Carefully ladle into a sterilized quart jar (I sterilize in the dishwasher). Screw on lids and refrigerate. Serve within 1 month.

Note: If you would like to can the marmalade, ladle into a sterilized quart jar leaving 1/4-inch head space. Wipe the rims and seal jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water bath and let cool for 10 hours. Test for an airtight seal. Store in a cool dark place.

Libbie’s Food Styling Props: Shot on white washed wood. Jar is a vintage canning jar from Habersham Antiques Market. Spoon is a camp spoon from Bass Pro Shops. White fabric from Jo-Ann Fabrics. Blue and white fabric I brought home from France.

Pickled Cauliflower

By Libbie Summers
Photography by Chia Chong

It’s cauliflower season and I’m celebrating it this week on the blog. Of course we had a shoot with a ton of cauliflower yesterday, so I decided to pickle some!! This is perfection as a hot dog topping. Trust me.
Cauliflower recipes, Pickling, Libbie Summers, Chia Chong
Pickled Cauliflower

What you need: 
3 cups apple cider vinegar
2 cups water
¼ cup turbinado sugar
2 teaspoons salt
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon mustard seeds
2 cups baby carrots, roughly chopped
1 head of cauliflower, broken into small pieces
1 small bunch dill, torn into large pieces

What to do: In a stockpot over medium-high heat, add the vinegar, water, sugar, salt, peppercorns, mustard seed and bay leaf. Bring to a boil and stir frequently until the sugar dissolves. Add the carrots and cauliflower and reduce heat to simmer. Simmer until vegetables are tender (approximately 10 minutes). Remove from heat and allow to cool completely. Stir in the dill. Transfer mixture to sterilized jars with tight fitting lids and refrigerate until ready to serve. Drain before serving.

Serves: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Crazy Easy
Pickling Recipes, Cauliflower Recipes, Hot Dog Toppers, Libbie Summers, Chia Chong


Rainbow Turkey Burgers

By Libbie Summers
Assisted by Candace Brower
Photography by Cedric Smith

Mexican spiced turkey burgers wearing showy tomato rainbow sombreros!

Rainbow Tomato Topping from Libbie Summers (photo by Cedric Smith)
Rainbow Turkey Burgers
(green chili spiced turkey, queso fresco, a rainbow of tomatoes)
Serves 6

Rainbow Tomato Topping
¼ cup chopped red tomatoes
¼ cup chopped yellow tomatoes
¼ cup chopped green tomatoes
¼ cup chopped orange tomatoes
2 garlic cloves, minced
2 tablespoons olive oil
1 lime, juiced
1 teaspoon flake sea salt
½ teaspoon pepper

1 ½ pound ground turkey, chilled
4 scallions, thinly sliced
2 (4 ounce) cans diced green chiles
¼ cup chopped cilantro
½ cup crumbled queso fresco
1 teaspoon cumin
1 teaspoon flake sea salt
½ teaspoon pepper
1 tablespoon canola oil
6 burger buns, split and lightly toasted

1. Make the Topping: In 4 small bowls place each of the 4 colors of tomatoes. Divide garlic, olive oil, lime juice, salt and pepper between the 4 bowls. Stir each and set aside.
2. Mix Burgers: Add all the ingredients (except the canola oil) in a large mixing bowl and mix together with your hands (mixture will be wet). Form into 6 patties and refrigerate for 15 minutes.
3. Cook Burgers: Add the oil to a large ovenproof skillet over medium heat. Place patties in the skillet and cook until browned on the bottom. Turn over and cook until internal temperature registers 165º and no longer pink (about 5-6 minutes per side).

To Serve: Place a burger on each bun and top each with a color of the Rainbow Tomato Topping.
Turkey Burgers with Rainbow Tomato Toppings from Libbie Summers (photo by Cedric Smith)

Grilled Corn Salad with Mason Jar Mint Dressing

By Libbie Summers
Photography by Chia Chong

A perfect corn salad for the perfect season…sweet corn season! 

Grilled Corn Salad (Brenda Anderson, Libbie Summers and Chia Chong for Salted and Styled)

Grilled Corn Salad
serves 6

What you need:
6 ears of corn
4 leeks, grill and thinly slice
1 pint grape tomatoes, grilled
1 jalapeno pepper, grilled and thinly chopped
1 head romaine lettuce, torn
Mason Jar Mint Dressing (recipe to follow)

What to do:
Soak corn (in husks) in water for 15 minutes and drain. Trim tops of leeks prior to grilling. Grill corn and leeks for 15 minutes. Place tomatoes and jalapeno in a grill basket and grill the last 5 minutes. Cut romaine lettuce in half (lengthwise), brush with olive oil. Grill oiled side down for 3 minutes or just until marks begin to form.  Shuck corn and cut off the cob, dice the jalapeno and chop grilled romaine lettuce.  In a large bowl, toss together all the salad ingredients and pour just enough Mason Jar Mint Dressing over the salad ingredients to coat.
Mason Jar Mint Dressing (Brenda Anderson, Chia Chong and Libbie Summers for Salted and Styled)

Mason Jar Mint Dressing
(makes 3/4 cup)

½ cup rice vinegar
¼ cup olive oil
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons honey
10 mint leaves, torn

Grilled Corn Salad (Brenda Anderson, Libbie Summers and Chia Chong for Salted and Styled)

Host a corn inspired luncheon and make a memory. Click HERE to see the magic.

Cornfield Luncheon (Libbie Summers and Chia Chong for Salted and Styled)


Strawberry Bread

Recipe and Styling by Libbie Summers
Photography by Chia Chong
Originally posted on Salted and Styled

When the strawberries are a day too old for just popping in your mouth, try this wonderful bread. The balsamic butter? That’s just an added bonus!

Fresh Picked Strawberry Bread
(balsamic strawberry butter)
yields 2 loaves


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 2 1/2 cups quartered fresh strawberries, divided
  • 1 teaspoon vanilla
  • zest from one Meyer lemon (may substitute any fresh lemon zest)
  • Balsamic Strawberry Butter (recipe to follow)

Preheat oven to 350ºF. Prepare 2 loaf pans with non-stick cooking spray and line with parchment paper (allowing the long sides to over hang by 3-inches on each side). Set aside.

In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon. In a separate large mixing bowl, whisk together the eggs, sugar and oil until fully combined. Puree 1 cup of the quartered strawberries in a blender until not quite smooth (you may need to add a couple of tablespoons of the egg/oil mixture into the blender if the strawberries are too dry). Stir the pureed strawberries and vanilla into the egg mixture. Gradually stir the flour mixture into the egg mixture until combined. Fold in the remaining strawberries and lemon zest. Bake until golden brown and set in the center (approximately 60 minutes). Slice and serve warm or room temperature with Balsamic Strawberry Butter.

Balsamic Strawberry Butter
yields approximately ¾ cup


  • ½ cup Irish butter, room temperature
  • 6 fresh strawberries, washed, stemmed, chopped and mashed
  • 1 teaspoon balsamic glaze

In a small mixing bowl, stir together all the ingredients until well combined

Libbie’s Food Styling Props: First of all, thank you to my intern of the past 6 weeks, Anna Heritage, for baking this recipe for us to shoot. Anna has been a joy among the chaos. Image 1: Vintage apron picked up for me by my friends Joel and Erika Snayd of Rethink Design Studio at a vintage store in Charleston, SC. The linen napkin is Libeco and the loaf pan is from my intern’s mother, Kay HeritageImage 2: Shot on an old stool borrowed from Amy Zurcher at shopSCAD, butter holder is an old tin measuring cup from Habersham Antiques Market, the cloth is the same vintage apron from the other shot (used here for continuity), knife is a French picnic knife from Laguiole (pronounced lie-ule), strawberry bread is sitting on natural waxed paper.

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