Native Trails

Native Trails is a fantastic kitchen and bath company located in the U.S. As well as making great, unique products, they also have certain lines that are hand-made by artisans meant to be sustainable for generations to come. This Americana collection showcased in the video shows woodworking pieces made from structures from the past and turns them into beautiful, long lasting furniture. 

Naomi Neilson Howard, Founder/CEO
In 1996, Naomi founded Native Trails, using her passion for artisan tradition, sustainability, and fair trade practices to bring the work of undiscovered artisans from central Mexico first to central California and then on to living spaces throughout North America. Combining the artisans' age-old traditions with contemporary design and sustainable materials, Naomi broke new ground with Native Trails iconic copper sinksand helped to introduce copper as a mainstay material for the kitchen and bath.
30711034_10156367554253270_8696718710318039040_o.jpg
Under Naomi's effervescent leadership, Native Trails has expanded far beyond copper sinks; its artisan-made product lines have grown to include groundbreaking NativeStone concrete sinks, vanities made of reclaimed wood, furniture, and a range of home decor products.

Healthy No-Bake Peanut Butter Chocolate Bites

Ingredients

  • 1/2 cup peanut butter
  • 1/2 cup raw honey
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened coconut flakes
  • 1/4 cup ground flaxseed meal
  • 1 1/2 cups oats (I used 1-minute oats for texture reasons)
  • 1/2 cup Rice Krispies
  • 1/4 cup mini chocolate chips

Directions

Prep Time: 25 M
Cook TIme: 20 M

  1. In a large bowl, cream together peanut butter and honey.
  2. Fold in vanilla extract if using.
  3. Stir in ground flax seed, coconut flakes, oats, Rice Krispies and mini chocolate chip.
  4. Stir until well combined (this takes a lot of stirring) Mixture should be thick and sticky.
  5. Freeze for about 10 minutes or until chilled.
  6. Use a mini ice cream scoop to scoop out the mixture.
  7. Roll into balls.
  8. Store in an airtight container in the fridge or counter.

Whole30 Bacon and Egg Cups

Ingredients

  • 12 strips sugar-free bacon (about 10 ounces)
  • 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
  • 1 small red bell pepper, finely chopped 
  • 12 large eggs
  • 2 tablespoons chopped fresh chives
  • Hot sauce, for serving

Directions

Prep Time: 25 M
Cook TIme: 20 M

Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.

Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes. 

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired. 

Avocado Egg In-A-Hole

Directions

Prep Time: 5 M
Cook TIme: 20 M

Next time you make an egg-in-a-hole, consider using avocado instead of bread: Cut an avocado in half, remove the pit and scoop out about 1 tablespoon of flesh from each half. Season with salt and pepper and nestle the halves cut-side up in a small pile of salt on a baking sheet so they won't wobble. Crack a medium egg into each (a large egg will overflow). Season with salt and bake at 425 degrees F until the white is just set, 16 to 18 minutes; top with pico de gallo and crushed tortilla chips.

Spring Mini Cheesecakes

Ingredients

  • 1 cup HONEY MAID Graham Cracker Crumbs
  • 2 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest

Directions

Prep Time: 20 M
Cook TIme: 3 H 20 M

  1. Heat oven to 325 degrees F.
  2. Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
  3. Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
  4. Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  5. Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Thai Chicken Spring Rolls

Ingredients

  • 1 cup peanut sauce
  • 1 (1 1/2 inch) piece fresh ginger root, minced
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 1 teaspoon peanut oil
  • 6 ounces fresh snow pea pods
  • 12 ounces bean sprouts
  • 4 green onion, chopped
  • 1 pound watercress, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 large carrots, peeled
  • 1 teaspoon peanut oil
  • 1 teaspoon soy sauce
  • 12 spring roll wrappers
  • 1/2 cup peanut sauce

Directions

Prep Time: 40 M
Cook TIme: 5 M

  1. Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
  2. Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
  3. Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
  4. Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

Spring Herb Hummus Vegetable Garden

Ingredients

  • 2 (15 oz) cans chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup tahini
  • 1/2 cup water
  • 1 lemon, zested and juiced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh mint
  • 1 clove garlic, peeled
  • 1/2 teaspoon salt
  • 6 small carrots with greens still attached, or as desired
  • 6 sugar snap peas, or as desired
  • 6 fresh asparagus, or as desired
  • 6 radishes with greens, halved, or as desired
  • 6 small stalks celery hearts with leaves, or as desired

Directions

Prep Time: 20 M

  1. Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.
  2. Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.

 

https://goo.gl/11GD7U

Crispy Golden Smashed Potatoes

Ingredients

Yields: 10

2 1/2 lb. sm. red potatoes (about 2-in. diameter)

Cooking spray

3 tbsp. melted butter

Finely chopped parsley, for garnish

Directions

Prep Time: 0:10

Total Time: 1:25

  1. In large saucepot, combine potatoes, 1 tablespoon salt and enough water to cover by 2 inches. Cover; heat to boiling on high. Reduce heat to medium-low. Uncover; simmer 30 minutes or until tender, adjusting heat to maintain simmer. Drain well.
  2. Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray. Place each potato on cookie sheet and, with stiff, wide spatula, gently press on it until crushed but still intact. Spray tops of potatoes generously with cooking spray. Roast 25 minutes. Spray potatoes once more with cooking spray. Broil on High 2 to 5 minutes or until golden brown and crisp. Sprinkle potatoes with 1/4 teaspoon salt and arrange on serving platter. Drizzle with butter and sprinkle with parsley.

 

https://goo.gl/11GD7U

Crispy Beet and Mozzarella Salad

Ingredients

Yields: 10

1 1/2 lb. medium beets, scrubbed, trimmed and cut into 1⁄4-inch-thick slices

3 tbsp. olive oil

1 English (seedless) cucumber, chopped

10 radishes, thinly sliced

6 c. arugula

3 tbsp. red wine vinegar

8 oz. fresh mozzarella, torn

Directions

Prep Time: 0:15

Total Time: 0:45

  1. Preheat oven to 450°F. In medium bowl, toss beets with 2 tablespoons oil and 1⁄4 teaspoon salt; arrange in single layer on 2 large rimmed baking sheets. Roast 20 to 25 minutes or until golden brown and crisp, switching racks halfway through. Let cool.
  2. In large bowl, toss cooled beets with cucumber, radishes, arugula, vinegar, remaining 1 tablespoon oil and 1⁄2 teaspoon each salt and pepper. Divide among serving plates; top with mozzarella.

 

 

https://goo.gl/HbdQ3n

Baked Ham with Root Beer Glaze

Ingredients

Yields: 16

1 fully cooked bone-in smoked half ham (7 to 9 pounds), not sliced

2 c. root beer

1 c. light brown sugar

3 tbsp. chopped peeled fresh ginger

2 tbsp. whole cloves

2 tbsp. grainy mustard

1 tbsp. lemon juice

Directions

Prep Time: 0:10

Total Time: 3:05

  1. Preheat oven to 325°F. Arrange rack in large roasting pan. With tip of knife, make long cuts from top of ham to bottom, cutting through tough skin. Make second set of cuts perpendicular to first set to form diamond pattern all over ham. Place ham, cut side down, on rack.
  2. In medium bowl, whisk root beer, sugar, ginger and cloves. Pour all over ham. Press 1 clove into center of each diamond on surface of ham. Cover with foil. Bake 11⁄2 hours.
  3. Uncover; bake another 1 to 11⁄2 hours or until ham has reached 140°F, basting every 20 minutes. Pour drippings from pan into medium bowl; whisk in mustard and lemon juice. Before slicing ham, remove and discard cloves. Serve ham with mustard sauce.

 

https://goo.gl/M9MuwU

Deviled Chicks

Ingredients

Yields: 12

12 large eggs

1/2 c. mayonnaise

1/4 c. finely grated Parmesan cheese

2 tsp. Dijon mustard

3 thin slices carrot

24 capers, blotted dry

Dill springs for garnish

8 oz of Cream Cheese

Directions

Prep Time: 0:35

Total Time: 0:50

  1. In 4-quart saucepan, place eggs and enough water to cover. Heat to boiling on high, cover with lid; remove from heat. Let stand 12 minutes. Cool, then peel.
  2. Trim bottoms of eggs so they stand upright. Cut off top third of eggs, reserving egg white tops. Gently remove yolks; place in medium bowl. Mash with mayonnaise, Parmesan, cream cheese and mustard until smooth. Transfer to quart-size resealable plastic bag.
  3. Snip a small hole in corner of plastic bag. Pipe enough yolk mixture into each egg white to fill cavity and come about 1 inch above rim.
  4. Cut carrots into very small triangles. Stud yolks with capers for eyes and carrots for beaks. Top with egg white tops. Refrigerate at least 1 hour or up to 1 day.
  5. To serve, line platter with dill. Arrange chicks carefully on top.

 

 

https://goo.gl/YbCZyp

Top Kitchen and Bath Trends from KIBS 2018: Fixtures, Faucets & Cabinetry

KBIS?  What the heck is KBIS?

KBIS is the Kitchen & Bath Industry Show. It’s the largest show in North America. It is held annually and for the last 7 or so years; It is held in conjunction with IBS, the International Builder Show. Now together under one roof, IBS and KBIS comprise Design and Construction Week with a mix of practical and sexy products in a range from self-cleaning toilets to the newest mouth watering collections from Ann Sacks Tile.  This year the major show was held in Orlando. FL with over 125,000 people were on attendance.


GOLD & BOLD

It really is back! Brass and Gold shine with finesse.

Gold & Bold.png
Vanity Mirror Combo.jpg
Gold Faucet.png
Black Vanity.jpg
Brizo Vanity Gold Faucet.JPG

Ombré isn’t just for hair. Kohler has introduced Rosegold & Titanium combo!

Kohler.png
Ombre.png
KBIS-Kohler-Ombre.jpg

Twist on terrazzo

Tantalizing spots offering a whole new perspective on this gorgeous material.

Terrazzo.png

Best in Design

Kallista 3 dimensional grid

Truly stunning when you consider the water flow engineering. Pause and think about. Right?

Black Kallista Faucet.jpg
IMG_0106.jpg

Shield Spray from delta

Lessons the splash factor and targets those hard to get off spots. 

DF_SST_FAQs.jpg

Thought Vessels were over? 

Well they are more bold and beautiful than ever. #kohlerdutchmaster blooms with envy.

Artist Edition.png

Art comes alive #kohlerartfulliving

Artist Edition 2.png

hip to be square

Wall hung toilets have great appeal.

Square toilet.png

Pick a color! 

Every Finish is in vogue. What’s your favorite? 

Multi color.png

Not your grandma's aprons!

Aprons are HOT. Good for every style. Elkay is now providing options.

Think you may get tired of BLUE?  No problem!  Five minutes and few hundred dollars that can easily be changed to another option.

trend-countertop1.jpg

Wall hung toilets

Simply Stated – not just for commercial use. It’s sizzling hot for residential. Easy to clean, looks great, very modern. 

Savory Walnut Bourbon Balls

Makes 30-40 Balls

Ingredients

  • 6oz crumbled Feta Cheese
  • 8oz cream cheese
  • 4 Tbs. Bourbon
  • 1 Tbs Sun dried tomatoes, chopped
  • 1 tsp dried rosemary
  • Chopped toasted walnuts

Directions

1. Combine all the ingredients, except for the walnuts, in a food processor.  Blend until all ingredients are mixed thoroughly.  Remove mixture from the bowl and refrigerate for 1 hour.

2. Place chopped walnuts on a plate.  Scoop the chilled cheese mixture with a melon baller and roll in the chopped walnuts.  Place rolled walnuts on a cookie sheet and refrigerate. 

3. Serve with crackers or crustini.

 

Stuffed Dates

Ingredients

10 dates of each variety (Pecan Stuffed, Blue Cheese Stuffed, and Pistachio Stuffed)

  • 1-8oz box of pitted dates (Medjool dates)
  • 10 pecan halves
  • 6 slices of bacon or prosciutto; cut into thirds
  • 2 oz bleu cheese
  • 2 oz cream cheese
  • 2 tsp honey
  • 2 Tbs pistachios, toasted, chopped

Blue Cheese Stuffed – Stuff 10 dates with bleu cheese.  Wrap date with bacon and secure with a toothpick.  Heat a skillet and toast dates until cheese is gooey and the bacon is crisp.

Pecan Stuffed – Stuff 10 dates with pecans.  Wrap date with bacon and secure with a toothpick.  Heat a skillet and toast dates until the bacon is crisp.

Pistachio Cream Cheese – Beat together the cream cheese, honey, and pistachios until creamy.  Cut each date in half and pipe the cheese mixture down the middle.  Serve room temperature.

 

Swanky Grilled Cheese

Ingredients

  • 6 slices of good quality country white bread
  • 6 oz gruyere cheese sliced
  • 1 jar cranberry chutney
  • 1 stick butter, softened

Directions

  1. Lay out the bread to assemble the grill cheese.  Put about 2 oz of cheese on one set of bread.  Spread the chutney on a slice of bread and put together with the slice with cheese.  Butter both sides of the sandwiches and put in a heated sauté pan.  Cook until its golden brown and the cheese is melting.  Allow to sit for about a minute and cut into quarters.  If you would like, cut the bread into shapes, then make the grilled cheese.

 

No-Bake Energy Bites

Ingredients

  • 1 cup rolled oats
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup ground flax seed
  • 1/2 cup crunchy peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract

Directions

  1. Combine oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl; form into balls using your hands. Arrange energy bites on a baking sheet and freeze until set, about 1 hour.

Recipe from All Recipes

Baked Dijon Salmon

Ingredients

  • 1/4 cup butter, melted
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 1 lemon, for garnish

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
  3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
  4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Recipe from All Recipes

CUT OUT COOKIES

Ingredients

  • 1 (3 oz) package cream cheese
  • 1 c. sugar
  • 1 c. butter
  • 1 tsp orange juice
  • 3½ cups of flour
  • 1 egg
  • 1 tsp. Cream of Tarter
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ½ tsp salt

Directions

Mix together & chill dough for at least 2 hours.

On a floured surface, roll dough to 1/8” thick.  Dip cutters is flour before each use.

Bake cookies @ 375 for 7 – 10 minutes (I do 8)

Let it cool

GLAZE
Mix some powder sugar & a little milk to proper obtain consistancy….
Add food coloring for desired color.

Maple-Apple Pecan Crunch Pumpkin Pie

Ingredients

  • 1 (15 ounce) can pumpkin
  • ⅓ cup sugar (see Tips)
  • 2 tablespoons honey or pure maple syrup
  • 1½ teaspoons pumpkin pie spice
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ¾ cup evaporated fat-free milk
  • 2 medium Gala or Jonathan apples or 2 ripe pears
  • ¼ cup water
  • ¼ cup coarsely chopped pecans or walnuts, toasted
  • 1 tablespoon pure maple syrup

Directions

Prep Time: 25 m Ready In: 3 h 10 m

  1. Preheat oven to 350°F. Lightly grease a 1- ½-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.
  2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
  3. Meanwhile, core, quarter and thinly slice apples (or pears) and place in a large skillet with the water. Cook, covered, over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid.
  4. To serve the pie, arrange the cooked apple (or pear) slices atop the pumpkin. Sprinkle with pecans (or walnuts) and drizzle with maple syrup. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge; cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

Recipe from eatingwell.com

Healthy Green Bean Casserole

Ingredients

  • 2½ pounds green beans, trimmed and cut into 1- to 2-inch pieces (about 8 cups)
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, thinly sliced
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon white or black pepper
  • 2½ cups low-fat milk
  • 1½ cups fresh whole-wheat breadcrumbs (see Tips) or ½ cup shredded or crumbled cheese

Directions

Prep Time: 50m Ready In: 1 h

  1. Position racks in upper and lower third of oven; preheat to 425°F.
  2. Toss green beans in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips)
  4. When the green beans are done, remove from the oven. Preheat the broiler.
  5. Transfer half the green beans to a 2-quart, broiler-safe baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce.
  6. Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
  7. Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.

Recipe from eatingwell.com