A rosemary shortbread meyer lemon {tart}

styling and photography ©Gina Weathersby/kiwi street studios

One of the many wonderful reasons I love visiting the market are the visual delights. On this day, the marigold color of meyer lemons called my name…loudly.
I admit it may have been subliminal, a I’ve  been spying many a meyer lemon tart recipe for weeks now. Either way, I left the market with baking on my mind.

Meyer Lemon Rosemary Tart
(originally from eat boutiques blog)


  • 2 lemons, scrubbed clean and dried
  • 1 1/4 cups sugar
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 stick unsalted butter, melted and cooled
  • 1 tablespoon Morris Kitchen preserved Meyer lemon syrup
  • powdered sugar, for garnish


  1. Heat the oven to 325.
  2. Place the pre-baked tart crust on a cookie sheet.
  3. Slice the lemons in half and remove the seeds. Place the lemons and sugar into a food processor and chop until the lemons are very fine. You will need to scrape down the sides to combine the sugar and lemon pieces.
  4. Add all of the ingredients except the butter and syrup; pulse until mixed well.
  5. With the food processor running add the butter and then the syrup; blend until creamy, about 2 minutes. Pour into the tart pan.
  6. Bake for 25 minutes, then increase the heat to 350.
  7. Bake for an additional 25 – 35 minutes, just until lightly golden and slightly jiggly in the center. Remove from the oven. Let cool to room temperature.
  8. Dust with a light dusting of powder sugar. Serve. Eat.

Exodus from hunger

written by Ilene Ross
photography ©Gina Weathersby/kiwi street studios

Like most Jewish holidays, Passover in my house is all about the food. Grandma Bev’s matzo balls are a favorite, and the kids always have a contest to see who can consume the most. Her brisket is to die for as well. I’m fortunate that half of our family is of Greek descent, so we have my Auntie Sophie’s lamb to look forward to. These large, traditional Seder meals are what make holidays so special, but with 8 days of Passover, a girl needs a little nosh. We 513{eats} girls love our sweet treats, so we’re always ready for Passover with a sweet treat to keep us going.  Store these tasty little cookies in an airtight container so their moist, chewy interiors don’t dry out.

Passover Ambrosia Macaroons

3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)
1 T Matzo flour
Melted chocolate
Orange zest

Pre-heat the oven to 350 degrees. Line a baking sheet with a Silpat sheet or parchment paper sprayed generously with nonstick spray. In a large bowl, whisk together the egg whites, sugar, and salt until frothy. Whisk in the matzo flour. Using a fork, stir in the coconut until just moistened. Drop batter by small ice cream scoops onto prepared cookie sheets about 2 inches apart. They will not spread. Bake until lightly golden, approximately 25-30 minutes. Remove from oven. When cool, drizzle with melted chocolate and garnish with orange zest.

{food} porn

written by Ilene Ross
photographs ©Gina Weathersby/kiwi street studios

Last week we received an extraordinary award. City Beat bestowed upon us the honor of “Cincinnati’s Best Food Porn.”  It’s one that means a lot to us, because it’s based on a phrase that we are exceptionally fond of. I wasn’t sure where the expression originated, so I thought I would check Wikipedia, as there is no dictionary definition to be found. I was certain there would be an entry-everything’s on Wikipedia these days, right?

Sure enough, there are plenty of entries for food porn, going back to the supposed-if we can count on Wikipedia’s credibility-coining of the term in 1984 by the feminist critic Rosalind Coward in her book, “Female Desire,” in which she writes, “Cooking food and presenting it beautifully is an act of servitude. It is a way of expressing affection through a gift… That we should aspire to produce perfectly finished and presented food is a symbol of a willing and enjoyable participation in servicing others. Food pornography exactly sustains these meanings relating to the preparation of food. The kinds of picture used always repress the process of production of a meal. They are always beautifully lit, often touched up.” One contributor also dishes up British cooking host Nigella Lawson and her overt sensuality while presenting food as a popular reference.

So, where do we 513{eats} girls fall in this discussion? Well, we certainly know that food doesn’t equal love, but there’s nothing we enjoy more than feeding our families thoughtfully planned, beautifully presented meals. Although in our eyes, the preparation of such meals is certainly NOT servitude.  We turn on music, pour wine, light candles, and take delight in the process of nurturing our loved ones. And yes, there is certain sensuality to that. It does take time, and in today’s often hurried society it might not happen often enough, but when it does, it’s worth every effort. If you haven’t seen Ms. Lawson’s show or read her cookbooks, do. To us, she flawlessly represents this ideology.

As the often used, yet somewhat mangled saying by Supreme Court Justice Potter Stewart goes, “I can’t tell you what it is, but I know it when I see it.” Exquisite food photography makes your mouth water. Your brain activates your stomach, telling you that you’re hungry. Your taste buds leap into action, you begin to sense the foods mouth feel, and you either want to prepare it, or have someone prepare it for you. And it’s not always limited to high calorie, off limit dishes. Nature in its simplest state enchants us with some of the finest food porn there is. We’re always astonished at the sheer beauty we find in an unspoiled piece of fruit. Our apologies, Ms. Coward, no artificial lighting necessary is necessary, and typically it’s only the human subjects who ask for touch ups.

We’ve said it many times over the past few months. We are sincerely grateful to have received such a warm welcome from the city that we love so much for doing something so meaningful to us.  We get to work with, and share ideas with passionate, talented, and creative people on a daily basis. We’re making something that makes people happy.  It is an honor.

Lilacs & Raspberries

photography and styling by ©Gina Weathersby/kiwi street studios

We celebrated two birthdays in our home this past week ~ Sophia and Gabriella. This dark chocolate raspberry tart was for Gabriella. She is our resident sweet tooth with a special penchant for chocolate accompanied by rathbeweeths (as i can still hear her say with her 2 year old little lisp.)
The lilacs brought their unmistakeable fragrance to our table and to both celebrations. Happy birthdays and happy spring.

Original recipe courtesy of always with butter blog
I used raspberries instead of cherries for my tart.

Happy first day of Spring {and more soup for you}

written by Gina Weathersby
iphoneography and styling ©Gina Weathersby/kiwi street studios

I have been under the weather for a few days, and all I’ve wanted is soup.
This morning, while my usual perusing of favorite food blogs, I came upon a new one, the traveler’s lunchbox,
which I loved and spent more than just a little time going through the site.
I found this recipe there, an interesting take on lentil soup. I have yet to meet a lentil soup I didn’t like and this looked wonderfully rich.
I happened to have all the ingredients already, so no having to get dressed to go to the market.
Clearly, this soup was meant for me.
It was yummy. Really yummy. Ask ilene, she had two bowls.

Green Lentil Soup with Coconut Milk and Warm Spices
(post is from Melissa’s original)

“Okay, I don’t make this soup exactly as written, but pretty close. My main change involves the ironing out of a few procedural wrinkles. Rather than frying things twice (first onions and garlic, later spices) as called for in the original recipe, I make this according to the Indian technique of cooking the lentils until soft, then frying all the aromatics and stirring them into the soup towards the end. It not only saves time, it allows you to get away with half the butter or oil (which I usually make up for by dumping in the entire can of coconut milk), and it really makes the flavors sing. I also add some fresh greens if I have any on hand, though the soup is plenty fantastic without them too.
Serves: 3-4
Source: adapted from Once Upon a Tart by Frank Mentesana and Jerome Audureau

1 1/2 cups (275g) French green lentils (brown lentils work in a pinch)
6 cups (1.5l) vegetable or chicken stock
1 bushy sprig fresh thyme
1 1/2 teaspoons turmeric
3 tablespoons butter, vegetable or coconut oil
1 large onion, diced
2 cloves garlic, minced or pressed
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
a pinch of freshly-ground nutmeg
1 cup (250ml) coconut milk, or to taste (I normally use a whole 14oz/400ml can which makes a slightly richer soup)
a few handfuls (~7oz/200g) fresh spinach, chard or kale, washed, tough stems discarded and cut into ribbons (optional)
salt and freshly-ground black pepper, to taste

Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme.

While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.” ~ melissa

** the only things i added were chopped pistachios and drizzled some additional coconut oil before serving ~ gina

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