The title of this recipe is a little misleading. When I think of a salad I think of a lot of leafy greens and vegetables, right? Well this salad doesn’t have either of those ingredients but I promise it is the most delicious salad you will ever eat. Seriously. How could it not be with crispy breadcrumbs, fresh fruit and burrata cheese? A panzanella salad is just a fancy word for bread salad. It is a great use of older bread and is delicious when paired with fresh fruits or vegetables, mint and of course some creamy cheese. I like to use fresh summertime fruit in this salad because it is an unexpected pairing. The sweetness from the fruit pairs well with the fresh herbs, the savory shaved red onion, the creamy burrata cheese and the tangy red wine vinegar in the salad dressing. When combined, the bread gets a little soggy and crunchy all at the same time. Heavenly. If you don’t have stale bread laying around cut up a fresh loaf and toast it a couple minutes before combining it with the salad. I use apricots, cherries and peaches in this salad but feel free to use whatever fresh in-season fruit you can find. Enjoy! ~ Amanda Summer Panzanella Salad Ingredients 2 ½ cups toasted bread cut into 2” cubes (I prefer to use a batard loaf) 1 ball burrata cheese, torn into bite size pieces 3 apricots, pit removed and cut into wedges 2 peaches, pit removed and cut into wedges ½ cup cherries, pitted and cut in half ¼ red onion, sliced very thin ½ cup olive oil ¼ cup red wine vinegar large pinch of salt, plus more to taste handful of mint and basil torn Directions 1.) In a large bowl, combine bread cubes, burrata, apricots, peaches, cherries, and red onion. 2.) In a small bowl whisk together olive oil, red wine vinegar and large pinch of salt. 3.) Pour olive oil mixture over bread mixture, toss well and let sit for 10 -15 minutes. 4.) Right before serving sprinkle with torn mint and taste for salt. Serves 4 Recipe & Photos by Amanda Frederickson for Sacramento Street #entertaining #cooking

Happy Sunday! I know it’s a bit late to be popping in but a lot has been going on around here. First and foremost, some of you might have seen on Instagram that we had our first ER visit. As a mom I knew that one day the first accident would happen – this visit was because of a steam burn from our bottle sanitizer. We don’t have a dishwasher . . . really wishing we did now! The emotions that ran through me the moment it happened were something no one could explain. I’m so incredibly proud of Jackson and his wound is almost 100% healed! Second, we’ve slowly started house hunting. It’s a doozy here in the Bay Area. We’ve found some huge fixer uppers, some semi-remodeled houses and some gems. The problem is every home, no matter the state, is going for well above the asking price. It just crushes us but I have faith that we’ll find something. After the open houses this weekend I’m in good spirits with some neighborhoods we found tucked away that we never knew existed . I hope all of you have had a wonderful weekend! Image: One of the house we saw this weekend – an original Eichler….be still my heart! #lifestyle

I lived in New York City right when the cupcake craze began. The time where Magnolia Bakery was the queen of all cupcakes and people stood in lines that wrapped around the block in order to get their hands on a cupcake. Don’t get me wrong, Magnolia cupcakes are delicious (especially that frosting) but I was standing in that loooong line just to get their banana pudding. Layers of creamy vanilla pudding mixed with bananas and Nila wafers  – it is close to being the perfect dessert. Since I live a long way from Magnolia bakery these days and only get to NY a couple times of year, I have developed my own recipe for this nostalgic dessert that (dare I say) might just be better than the real thing. The key to this banana pudding is the Nila wafers. Don’t get imitation vanilla wafers, make sure to get the Nabisco Nila Wafers. I tried it once with the Whole Foods 365 brand of vanilla wafers and it was a little off. There is something in the original Nila wafers that screams banana pudding. The smell, the texture and the taste of those vanilla wafers are what makes this dessert. This is also one of the few desserts that actually get better as it sits. The wafers get all soggy and infused with the banana and pudding flavors. Delicious. I could eat it straight out of the bowl in heaping spoonfuls. The below recipe calls for making your own pudding from scratch. But if that is not your jam, then feel free to buy instant pudding and use that instead. One box should be all you need. Enjoy! ~ Amanda Banana Wafer Pudding Ingredients 5 large egg yolks 1/2 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups whole milk 1 vanilla bean, split in half and seeds removed 2 tablespoons unsalted butter 1 cup cold heavy cream Approximately ½ box Nila Wafers 2 ripe bananas, thinly sliced ½ cup salted caramel (optional) Directions Make pudding: 1.) In a medium saucepan, add the milk. 2.) Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the vanilla bean, then add the seeds and bean halves to the milk. 3.) Bring to a simmer over medium-high heat. 4.) Remove from the heat, cover and let stand for 10 to 15 minutes. 5.) Strain and discard vanilla bean. 6.) In a medium size bowl, whisk the egg yolks, sugar, cornstarch, and salt. Whisk in ½ cup warm milk mixture into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining warm milk. 7.) Pour the mixture back into the saucepan and whisk constantly over medium-low heat until it thickens and becomes a pudding texture, about 3 to 4 minutes. 8.) Transfer the pudding back to the bowl and whisk in butter. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. 9.) Refrigerate for 4 hours or until pudding is cool. Assemble dish: In the bowl of a stand mixer, whip heavy cream until stiff peaks form. Fold in ¾ of whipped cream into pudding. Set aside remaining whipped cream. In a large bowl or trifle dish, assemble the banana pudding by adding a layer of Nila wafers, followed by ¼ of pudding mixture. Top pudding mixture with a layer of banana slices and a drizzle of salted caramel (if using). Repeat layers 3 more times. Top dish with one layer of Nila wafers, remaining whipped cream and garnish with crushed Nila wafers. Recipe & Photos by Amanda Frederickson for Sacramento Street #entertaining #cooking

It’s peonies season- one of my favorite times of year! My instagram has been filled with them and I’m loving it. What some people don’t know is the beauty that evolves as the peony blossom opens up. Natalie and I wanted to document it and share the incredible transformation it makes over a week. Honestly, while doing this I couldn’t decide which stage was my favorite. I love with the Coral Charm peony goes from pink pink to a soft peach. Find out more details about the evolution from Natalie. I can’t believe how much these peonies change color. What makes them do that? I just love flowers with personalities and the Coral Charm certainly has one. They start off with a vivid color as a way to attract pollinators such as bees. As the flower ages, they don’t have a need to be pollinated as much, and stop using their energy to produce the color. Can you time their process? How do you prepare for their color change? Personally, I love the color that they become more than the color they start as, and the waiting process is part of the beauty of the experience. If we have an event where we want to use the softer yellowish color, we buy the flowers almost five days in advance. It’s a very tricky dance and sometimes it works out great and sometimes the color just does not do what we want on the exact day. It’s a lesson in controlling nature. Do you have any tips on getting peonies to open? Sometimes they are in such tight balls when I get them at the store. Some peonies open more quickly than others. If you gently squeeze them, and they feel rock hard, they will take a long time to open. Some that are very small and tight, may not ever open. If they have a little give to them, you know that they will be opening in the next day or so. Peonies will open faster in warm water and if they are in a warm room. In a pinch, we have put them in front of a heater to get them to open. You can even gently peal the surrounding exterior petals off to help release the inner petals. In a single bunch you will have each bloom open at a different pace, as  they are all at different stages of development. Check back next month for another beautiful post by Natalie. She’s constantly inspiring me to bring blooms into my home. Flowers by Natalie Bowen Designs | Photos by Heather Day for Sacramento Street. #lifestyle

Teatime has long been a tradition in my family. When Williams Sonoma told me about the launch of their new custom blended tea collection created by Five Mountains, which is based right here in San Francisco – I jumped at the chance to spread the news. Now to the purpose of our afternoon – spending an afternoon celebrating our motherhood and enjoying some of the best tea I have ever had. I had the opportunity to host tea for an incredible group of Bay Area moms – a reprieve from the busy lives all of us are living today. While many are coffee drinkers these days, I have always been a tea drinker. I love the delicate flavor of tea and the soothing relaxation that pours over me when I sip a good tea. I have great memories of being offered tea in both Istanbul as well as in Marrakech by the owners of stores and markets I was visiting. Let me tell you, the new line of teas that Williams Sonoma has produced is like none other. The Peppermint tea is strong and smooth and the Earl Grey is one of my morning favorites. I think it’s time for us to bring back teatime to our homes. It’s the perfect afternoon pick-me-up that rejuvenates us to finish our day productively. The setting of our tea was in the lovely and historic Palace Hotel. I felt as though I were stepping back in time. And the tea service they provide in the Garden Court since the early 1900’s is beautiful. The old school elegance and charm in the heart of San Francisco just can’t be beat. Between the delicate tea sandwiches, homemade scones and Williams Sonoma’s Organic Tea – it was one of those afternoons that was truly magical. Gathering this group of moms together that have both inspired me and provided support while being a new mom was icing on the cake. The day didn’t go off without a hitch – as I was getting all the last-minute details taken care of, including making small bouquets of spring flowers for each guest to take home, my nanny had to rush to pick up a sick daughter. As a new mother, I was momentarily panicked, but it quickly became apparent that I would need to bring Jackson with me. It was a reminder for me that motherhood isn’t always smooth and there will always be times we need to place our child above our work. Jackson was a sweet boy the entire afternoon – it goes to show you that when you’re a mom you have to roll with the punches. After an incredible afternoon of feeling like we were transported back in time, I’m already wanting to plan another high tea. I’ve gathered all of the essentials you’d need to create and plan your very own high tea at home. The essentials you need for hosting a High Tea: Peppermint Tea Sachets | Williams-Sonoma Open Kitchen Glass Teapot Apilco Gold Rimmed Cups & Saucers | Apilco Gold Rimmed Salad Plates Tonal Edge Napkins | Meyer Lemon Poppyseed Scone Mix Meyer Lemon Curd | Honey Pot with Wooden Dipper Orange Blossom Honey Remember to celebrate being a mom everyday. Pour a cup of tea and enjoy the joys of motherhood! This post is a partnership with Williams Sonoma. A huge thank you to both Williams Sonoma & Palace Hotel for having us. All opinions are my own. Thanks for supporting sponsored posts that keep Sacramento Street doors open. Images by Emily Scott #entertaining

Spring has officially sprung and I can’t help myself from eating all of the vegetables I missed during the colder months, especially fava beans. Fava beans or broad beans are super seasonal vegetables that arrive in April and are usually gone by May. Because favas are a little time intensive to shuck the easiest way to eat them is to roast them in the oven (or on the grill) whole with a little olive oil for about 5 – 7 minutes until soft. But if you have the time, they are delicious and gorgeous in a light and fresh spring salad. The best way to shuck favas is to remove them from the pods, blanch them for a couple seconds in boiling water, plunge in ice water, then pop them out of their skins. They are time intensive but totally worth it, I promise. In this salad I mixed the favas with some quinoa, sugar snap peas, red onion, mint and feta cheese. It is the perfect salad to welcome in the warmer weather and longer days. Plus I am sharing my all time favorite salad dressing with this recipe. The secret is in the honey and a large pinch of salt. If you can’t find favas you can swap in English peas or even de-frosted frozen edamame. Enjoy! ~ Amanda Spring Salad with Fava Beans Ingredients 2 cups, cooked quinoa 1 cup fava beans, blanched and skins removed 1 cup sugar snap peas, sliced 1 cup radish, thinly sliced ½ cup mint ½ cup feta cheese, crumbled ½ cup olive oil ¼ cup white wine or white balsamic vinegar 1 tsp. honey large pinch of salt Directions 1.) In a large bowl, combine the quinoa, fava beans, sugar snap peas, radish, mint and feta cheese. 2.) In a small bowl, mix together the olive oil, vinegar, honey and large pinch of salt. 3.) Gently toss the dressing with the quinoa mixture. Taste for salt and serve Serve 4 Recipe & Photos by Amanda Frederickson for Sacramento Street #entertaining #cooking

I’ve been a long time admirer of Jeanne of Shop Sweet Things play date series and I was honored that she asked Jackson and I to have our very own. Friends, Jeanne is one of the first bloggers here in SF that I truly connected with – I admire her as a mom, business woman and a wonderful friend that you can talk to about anything. She is one of those rock star moms that you are constantly saying to yourself “how does she do it?” What Jackson is wearing: Pants – Von Bon Apparel / Onesie – Gap Baby / Jacket – Gap Baby / Shoes – Zutano Booties / Stuffed Animal – Hazel Village from Noble Carriage What I’m wearing: Jeans – J Brand / Striped Shirt – Everlane / Jacket – James Perse / Shoes – Black Ballet Flats / Necklace – Margaret Elizabeth / Handbag – Celine Thank you Jeanne for featuring both Jackson and I in your play date series. We had such a fun time with you and sleepy Hadley. I love that the play date ended with both of them asleep. Pop over to Shop Sweet Things to hear more about motherhood, running my own business and my mom style. Playdate at Serena & Lily Design Shop 3457 Sacramento Street, San Francisco | Photos by Ashley Batz #lifestyle #style

As my first mother’s day approaches, Eric keeps asking me what I’d like to do for Mother’s Day and my mind goes blank. First of all, I can’t believe that it’s May because I’ll be going through two major milestones: 1) celebrating my first Mother’s Day and 2) turning the big 3-0! So wrapping my head around the fact that I’m a mom and I get to celebrate this special day is a bit overwhelming – in a good way. One thing I know, I don’t want to do anything over the top. The simpler the better in my eyes. So having Eric and Jackson cook me breakfast and going for a walk around our city is how we’ll be spending this weekend. When this package from Simone LeBlanc came to my door, my heart went a flutter. As a new mom herself, Simone knew exactly what any mom would love. Her custom gift boxes are stunning and this one in particular is all about love and pampering. So after our family walk around the city, I’ll be enjoying a little slice of heaven thanks to Simone. Each gift I have received from Simone tells a beautiful story. When I opened the box there was a quote that read, ” The moment a child is born, the mother is also born. She never existed before. The women existed but the mother, never. A mother is something absolutely new.” This rings so true to my heart because when you become a mother you don’t really know what you are doing but with every stage of your child you figure it out, you don’t quite know how, but you just do. I feel incredibly lucky to have such an amazing group of moms that have held my hand along the way. If you are looking for a last minute Mother’s Day gift for your mom, I highly recommend going over to Simone’s shop. It’s not too late to pop one in the mail to your mama. It’s a gift she will cherish forever. Photos by Heather Day for Sacramento Street #lifestyle

One of my first food memories as a kid is picking strawberries. I grew up in South Florida where strawberry and tomato farms flourished (not to mention citrus groves as well). I remember long rows of strawberry plants and racing around picking as many as possible, at the same time shoving an equal amount into my mouth. Although I haven’t been strawberry picking in a long time, I still get excited when I start to see strawberries make their appearance at my local farmer’s market. So in honor of these gorgeous berries I thought I would share one of my favorite ways to eat them, on a tart with mascarpone cheese, honey and pistachios. This seems to be my go-to desert, especially in the spring and summer when fruit is in season and is the perfect thing to eat when it is warm and sunny out. Any seasonal fruit would work but strawberries are always my favorite. Another great part about this recipe is that the crust is a cinch – it is ground up pretzels with a little melted butter and brown sugar. That is all. Totally easy and totally delicious. So the next time you see some gorgeous strawberries at the store or local market (or even pick them yourself) serve them in this easy tart that is perfect for the warmer weather that is headed our way. ~ Amanda Mini Strawberry Tarts Ingredients 1 1/4 sticks of butter 2 tbsp. brown sugar 1 1/2 cups crushed pretzels (crushed in a food processor) 8 oz Mascarpone cheese 1 tsp. lemon zest 1 – 2 Tbs. honey ½ tsp. vanilla extract 1 pint strawberries, stem removed and thinly sliced 2 Tbs. pistachios chopped Garnish with mint and a drizzle of honey Directions 1.) Preheat oven to 325°F. 2.) Lightly spray 6 4” tart shells with non-stick baking spray. Place the tart pan on a baking sheet. (If you don’t have mini tart pans, this recipe will work in a 9” tart pan) 3.) In a medium saucepan over low heat, melt the butter. Whisk in the brown sugar and remove from the heat. Add the pretzel crumbs and stir until combined—the mixture should look like wet sand. Divide the crumb mixture equally among the prepared tart pans. Using your fingers or the bottom of a small metal measuring cup, press the mixture into the bottom and up the sides of the tart pans. 4.) Bake the tarts on a baking sheet for about 10 minutes then set aside to cool completely. 5.) In a medium sized bowl, whisk together mascarpone, lemon zest, honey, vanilla extract and a pinch of salt. Divide mascarpone mixture among tart pans. Top tarts with slices of strawberries, pistachios and mint. Serves 6. Recipe & Photos by Amanda Frederickson for Sacramento Street #entertaining #cooking

Spring has arrived, especially at the flower mart. It burst with tons of favorites – blooming branches, lily of the valley, ranunculus, poppies, and peonies are slowly on the way in. This time of year makes my flower heart sing. This month, Natalie and I wanted to highlight the art of simplicity when it comes to showcasing one flower. I love the mockorange. Tell me more about them. These are one of my favorites during this season! They are delicate and abundant and remind me of my own mother’s garden. They are commonly called mockorange because their bloom mocks the buds of lemons and oranges. Their latin name, Philadelphus, is named after an ancient Greek king of Egypt. Hyacinth are one of my favorites, but I notice they are available in flower shops year-round? This is true, however this is their actual season. Hyacinth are bulb plants that are easy to transport and ship, therefore they are now grown and shipped throughout the year. Tulips are the same. I find that they are so much better this time of year because this is when they are naturally in season and they are such a sign of Spring. In California, you can find locally grown bunches that are not coming from Holland. I love Lily of the Valley but don’t see it very often here in San Francisco. Why is that? Lily of the Valley loves conditions that are much different than what we have here. It grows wonderfully in the mid-west, back east and in the pacific northwest. It can grow here and if it does, it spreads nicely. I noticed you kept the flowers simple and only used one variety per vase. Why is that? In my own home, I keep my floral arrangements simple. I like to use a single variety as a way to keep the arranging simple and also really appreciate each individual bloom. I like seeing one variety in a vase as it helps me enjoy the true grace and individuality of each stem. Keeping the design simple works beautifully next to a bedside or sink basin. Anything too fussy just takes over and loses impact. For readers that live in the Bay Area, I highly suggest going to the Bouquets to Art exhibit at the de Young Museum. Natalie is showcasing an incredible piece! Flowers by Natalie Bowen Designs / Photos by Heather Day for Sacramento Street. #lifestyle