Pantone's Color of the Year: Greenery

Greenery is Panetone's Color of the Year, symbolizing new beginnings and revitalization.

With a divided social and political 2017, Greenery invokes a sense of calm and tranquility that will inspire you in the new year. The color is a versatile shade that adds a bright pop of color to neutrals, metallics, and darker shades. In the new year, I have incorporated it into my cooking and florals! 


Check out how I'm embracing Pantone's Color of the Year in my newest column in House Beautiful. Frozen sweet peas never looked (or tasted) so good with my Sweet Pea Bruschetta. It's delicious with crackers, or it can be used as a base for soups, sandwiches, and more!

Sweet Pea Spread

  • 2 scallions, roughly chopped
  • 1 tablespoon finely grated fresh ginger (use a Microplane)
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic
  • 2 tablespoons yellow miso
  • 1/2 cup mint leaves
  • 1 lemon, zested and juiced
  • 1/4 cup canola oil
  • 1 cup raw cashews
  • 1 pound frozen baby peas
  • Salt and pepper to taste


Put everything but cashews, peas, salt and pepper in a food processor and pulse until blended. Add the cashews and 1 1/2 cups of peas. Pulse until chunky, then pulse in the rest of the peas to your desired consistency. Season to taste. To make this canapé, dollop the spread on crackers of your choice.

How to Use This Sweet Pea Spread

  1. Make sweet pea soup! Just add chicken broth and veggies.
  2. Plate chicken or fish on top of it for a pop of beautiful color.
  3. Mix it into pasta, adding Parmesan and lemon zest.
  4. Smear it on a sandwich as a healthy condiment.
  5. Swirl it with sour cream for a quick dip. Fantastic!

Lulu's Salty Caramel Banana Coconut Flan

Lulu’s Salty Caramel Banana Coconut Flan Serves: 6 to 8

Preparation time: 20 minutes active, 1 ½ hours baking


2 cups milk 3 eggs 1 egg yolk ¾ cup sugar 1/2 cup unsweetened coconut 2 banana’s pureed in the cuisinart or mashed well 1 cinnamon stick, or ¼ tsp of ground cinnamon 1 large piece of lemon zest 1 tablespoon rum 1 tsp vanilla (can be mexican or vanilla bean paste) extract 1/8 tsp ground nutmeg 1 tsp salt


Preheat the oven to 300 degrees.

Put the milk in a medium saucepan with the lemon zest, cinnamon, nutmeg and rum. Slowly bring this to a boil, then reduce the heat and simmer for about 10 minutes. Take off the stove. Pour into a bowl and let cool.

You will need some custard cups or ramekins suitable for the oven. You don’t necessarily need flan cups, but something about 3” wide by about 2” tall. In a small non-stick skillet, spread out ¼ cup of the sugar. This is for the caramel to go in the custard cup or ramekin. Heat the sugar carefully and it will start to melt. Stir until you get a nice golden brown color. Pour about ½ tablespoon into each cup and tilt the cup to spread the caramel to cover the bottom of each cup. Work fast as the caramel will harden quickly!

Now in a small mixing bowl, combine eggs, ½ cup of sugar,1/2 cup unsweetened coconut, banana’s,vanilla and salt. Beat until foamy. Pour the cooled milk through the strainer to remove the extra bits. Mix the milk and egg mixtures together well.

David Chang's Bo Ssam

Here is the Bo Ssam recipe I posted on facebook a few months back. I didn't think it needed the extra step with the brown sugar. It was succulent and scrumptious. You could use this pork for quesadillas, tacos, nachos or just about anything. I sautéed an onion in olive oil, sesame oil and soy with salt and pepper. I served it with the pork over brown rice with lettuce leaves and the ginger-scallion sauce below. I hope you all enjoy it as much as we all did. Momofuku Bo Ssam By SAM SIFTON Serves 6 to 10

Pork Butt 1 whole bone-in pork butt or picnic ham (8 to 10 pounds) 1 cup white sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar

Ginger-Scallion Sauce 2 1/2 cups thinly sliced scallions, both green and white parts 1/2 cup peeled, minced fresh ginger (I grated on a microplane) 1/4 cup neutral oil (like grapeseed) 1 1/2 teaspoons light soy sauce 1 scant teaspoon sherry vinegar 1/2 teaspoon kosher salt, or to taste Just an idea by Lulu: Add a little honey and some sriracha depending on your taste buds. The next time I make it I am going to add lime zest and juice.

Ssam Sauce 2 tablespoons fermented bean-and- chili paste (ssamjang, available in many Asian markets, and online) 1 tablespoon chili paste (kochujang, available in many Asian markets, and online) 1/2 cup sherry vinegar 1/2 cup neutral oil (like grapeseed) Accompaniments

: 2 cups plain white rice, cooked 3 heads bibb lettuce, leaves separated, washed and dried 1 dozen or more fresh oysters (optional) Kimchi (available in many Asian markets, and online).

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight. 2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour. 3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed. 4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well. 5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls. 6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments. Adapted from “Momofuku,” by David Chang and Peter Meehan.

I froze the left over pork in ziploc bags. The following week I was having a dinner party so I defrosted the leftover Bo Ssam and used it to make quesadillas and nachos. They were a big hit.

For the nachos I used avocado, red onions, cilantro, shredded cheddar cheese and Greek yogurt in place of sour cream. And baked in the oven on at 400 degrees for 10 minutes.

My newest obsession. It will change your life as it has mine.

This truffle salt is my newest obsession. I put it on everything from eggs to popcorn. You can literally put it on whatever tickles your fancy. Recently I have been popping a bag of popcorn, drizzling olive oil on it (sometimes truffle oil) and then sprinkling it with truffle salt. I am offering an unbeatable deal on this salt through OpenSky. Follow me to receive this deal as well as other incredible ones.


Check out my new stationery line!!!

I recently joined forces with cocodot, a chic online invitation company, to come up with my own line of stationery. You can use my new line to send out online invitations or order printed stationery!! I had such a blast designing this line! Each collection of cards holds a precious memory from the collection of cards originating from my beloved Dad's pants called Jimmy's Cocktail Slacks to the photos of my family from Nantucket and holiday memories. Please check out the entire collection!!! I hope you enjoy them just as much as I enjoyed making them. Lulu Powers "The Summer Entertaining Collection"

My tips for Sel Magique

Check out my Sale on Open Sky for the amazing Sel Magique! Starts this Friday May 27th at 10:00AM EDT. Follow me at to view the sale. SIGN UP for my OpenSky store to continue receiving great deals!