Today’s post features some very cool and contemporary kitchens and baths. Some of these are so unique that we just had to share them with you. Those of you who know me, understand that my taste gravitates to the more transitional however, I absolutely love contemporary design and the innovations that this style allows in both the kitchen and bath arena.
All of the designs featured were created by SnaideroUSA
- Snaidero USA Contemporary Kitchen
Notice the unbelievably unique island which seems to balance on a lark. The arc-shaped base is so modern yet the material lends warmth to this otherwise clean and crisp space. I love the curved edge on the wall hung cabinets as well and how all of the doors are unadorned with hardware.
The kitchen below is also stunning. I love the pendant floating above the island and the linear quality. The backsplash is frosted glass and the light from the wall hung cabinets creates a stunning glow.
Snaidero USA Venus Kitchen
Snaidero USA Symi Bathroom
I love this floating asymmetrically shaped vanity. The way it overlaps and integrates with the storage cabinet is truly original while the black and white combination provides contrast and variety in both form and color.
The vanity below is also unique. See how the mirror is hung asymmetrically behind the long, low vanity. I love the mix of open and closed spaces. Truth be told I would have preferred to see the second sink on the opposite side of the vanity as I feel it is too close to the left hand sink and there is no vanity mirror above. Aesthetically, it is lovely and striking but I fear it will not function well.
Snaidero USA Fly Bathroom
Let us know your thoughts. We would love to hear from you!
Click here to tell us what you think of these contemporary kitchens and baths!
Why stick with chicken or eggplant? Portobello Parmesan is just as tasty—and it doesn’t need any breading. Choose mushrooms that are organic and fresh (you’ll know because they’ll still be curled up around the edges). Older ones are flat and won’t hold the filling as well.
The earthy tone of the portobello can help to activate your wood element. Mushrooms are a wonderful meat substitute and are jam-packed with flavor.
6 servings
- Prep: 35 minutes
- Total: 40 minutes
Recipe adapted from the Bon Appetit Test Kitchen
Grilled Portobello Parmesan
Ingredients
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 large garlic clove, pressed
- 6 large portobello mushrooms, stemmed, gills scraped out
- 1 cup whole-milk ricotta cheese (or you might take ½ a package of firm tofu with a ¼ tspn of oregano and puree in the food processor—you will swear it tastes just like ricotta!)
- 1/2 cup plus 6 tablespoons finely grated Parmesan cheese (or a vegan substitute—rice or soy)
- 3 tablespoons chopped fresh basil, divided
- 6 1/3-inch-thick heirloom organic tomato slices (from 2 very large tomatoes)
- 7 to 8 oz ounces Fontina cheese, thinly sliced (again here you may substitute soy or rice cheese slices)
Preparation
- Prepare barbecue or indoor grill (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper.
- Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat.
- Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper.
- Arrange tomato slices on plate; sprinkle with salt and pepper.
- Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up.
- Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom.
- Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each.
- Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes.
NOTE: You may also wish to return the mushrooms to an oven if you are using an indoor grill so that the cheese can melt correctly and all flavors meld.
- Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.
Let us know what you think of this yummy creation. I love to hear your comments! Most importantly–get cooking and ENJOY!!!
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Hammerton offers many different styles of many different types of lighting. Today we would like to spotlight their Contemporary Collection of Pendants. First we are featuring this armillary-inspired orb. The honey colored interior cylinder creates a warm glow while the aged pewter finish works well in many traditional and transitional interiors.
Contemporary Orb Pendant adds funk to any space!
Below is a more contemporary pendant –similar in style but the more organic shape and vibrant red glass interior cylinder add punch to your space!
Red Contemporary Pendant
The last pendant in our spotlight is this diamond-shaped pendant from the Contemporary Collection. This is a truly unique shape for a pendant and will allow you to showcase your funky flair!
Diamond Shape Contemporary Pendant
Click here to tell us which one of the Hammerton Pendants is your favorite!
I first learned about this dish when at a client’s home for a meeting. The aromas wafting out of the kitchen were intoxicationg and made it up to the third floor office loft. I just had to get the recipe and share it with all of you.
The turmeric makes the rice yellow and has incredible health benefits. Yellow is the color of the heart/center of the Bagua and thus signifies our health.
Black is the color of the beans and in Feng Shui black activates the Career and Life Path Gua of the Bagua.
So when creating and enjoying this dish, set your intentions for your inner health and your career and goal aspirations. The Law of Attraction will do the rest!
yield: Makes 4 main-course servings
This would be nice with warm wheat or gluten free corn tortillas.
Yellow Rice Salad with Roasted Pepper and Spicy Black Beans
Ingredients
- 4 teaspoons ground cumin
- 1/4 cup fresh lime juice
- 2 1/2 tablespoons vegetable oil
- 1/2 teaspoon turmeric
- 2 cups water
- 1 cup brown basmati rice
- 1 teaspoon salt
- 1/2 cup thinly sliced green onions
- 1 15- to 16-ounce can black beans, rinsed, drained
- 1/2 cup chopped roasted red peppers from jar
- 1/2 cup chopped green bell pepper
- 1/3 cup chopped fresh cilantro
- 1 1/2 teaspoons minced chipotle chilies*
Preparation
Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.
Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.
Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.
Mound bean mixture in center of platter. Surround with rice salad.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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Phyllis Harbinger
New York Certified Interior Designer and Feng Shui Practitioner
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