Rainbow Salad

There is nothing better than a good, delicious, healthy salad for lunch. I especially love to combine fruit and nuts with my regular base for added texture and flavors. I am also a firm believer of eating your colors – mix as much color vegetables as you can at each meal!


1/2 head of radicchio, chopped

1 head of red lettuce, chopped

4 big leaves lacinato kale, stems and center ribs discarded and leaves coarsely chopped

6-8 large strawberries, halved

6-8 cherry tomatoes, halved

1/2 cup mint, chopped

1/2 cup crumbled feta cheese

1/4 cup sliced almonds, toasted

1/3 cup olive oil

2 tbsp balsamic vinegar

Salt and freshly ground black pepper

Place the raddichio, kale, strawberries, tomatoes, mint, feta and almonds in a large bowl. Add the dressing and toss until coated.






Photos by Kate Bolt

Clothing ETC.

The LUST list

I can’t talk about my must-have for Spring without talking about all the items I lust for. Here is my LUST list, where if J couldn’t care less about our bank account I would run and buy for my closet:

lust all

  1. Zimmermann off shoulder bikini
  2. Chloe Marcie medium shoulder bag
  3. OSCAR DE LA RENTA striped feather sweater
  4. Christian Louboutin kashou ruched pump
  5. MSGM printed A-line skirt
  6. Fendi limited-edition colorblock sunglasses
  7. Valentino rockstud ankle-strap sandal
  8. J BRAND + Simone Rocha Jake ruffled boyfriend jeans
Clothing ETC.

The MUST list

It’s March and I can almost see Spring on the horizon! Every magazine and store is filled with lovely Spring clothes, shoes and bags with fun prints and bright colors.

Here in Michigan it’s still very cold and snowing, and my Bump is as big as big can be. As its getting closer to my due date, this WON’T stop me from thinking about my Spring closet post-baby. So, here it is, my wish list for my closet:

must all

  1. Nanette Lepore One Piece Swimsuit
  2. Tibi embroidered silk-faille top
  3. AG 19 Years break me down skinny jeans
  4.  J Crew necklace
  5. Illesteva sunglasses
  6. Valentino Rockstud PVC thong sandal
  7. MARC BY MARC JACOBS Luna studded bucket shoulder bag

Soup for the Soul

Growing up my mom will always make soup during the Winter months. Coming home from school to a comforting bowl of hot soup was just perfect. I’m carrying on this tradition with my own family. This soup is one of the favorites in my house, between the girls and J the pot will be empty and gone in two days.

Split pea and Kale soup

3 Tbsp olive oil

1 medium size onion, chopped

2 medium size carrots, diced

2 red peppers, diced

4-6 big leaves lacinato kale, stems and center ribs discarded and leaves coarsely chopped

2 garlic cloves, minced

1/2 cup parsley, chopped

1 pound bag of dried split pea

1 qt chicken stock

1 1/2 cup of frozen petit green peas

2.5 qt water

Salt and freshly ground black pepper

Heat the olive oil in a large pot over medium heat. Add the onions, carrots, peppers and sautĂŠ for about 10 minutes with the cover on. Add the kale, garlic and parsley, stir well and cook for 5 minutes. Rinse the split pea in cold water and add to the pot. Add the chicken stock, water, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, partly covered, for 30 – 40 minutes until the vegetables are tender and the split pea is starting to disintegrated. Add the frozen green peas, and cook for another 20 minutes.

Soup is best if made one day ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.





Photos by Kate Bolt

Clothing ETC.


February is the shortest longest month of the year. Snow storm after snow storm here and the sun nowhere to be seen. The best way to cheer up, in my opinion, is to think about all the lovely things you will do when the warmer days arrive: go for an outdoor run, buy fresh flowers and wear bright cloths.

Here are 5 things that made me happy this past week.


  1. New Balance Classics 
  2. J Crew Tortoise Wildflower Cuff
  3. Chocolate-Hazelnut Snowballs
  4. Painted Wooden Vases
  5. Suede Zip Pouch

5 Minute Snack

In Israel as a girl, strawberries were a Winter treat. It was simply impossible to get them year round. So, we would make the most of it during the Winter and eat them in every shape and form.

My favorite version is to mix them with sour cream and a bit of sugar. The sour cream creates a light coat over the strawberries without taking over. The texture is creamy and thus more enticing then plain yogurt. Five minute of work and you have a fabulous snack or dessert.

All you need:

Strawberries, blueberries, a few scoops of sour cream and sugar.

Depending on their size cut the Strawberries in half and toss with Blueberries. Sprinkle with one or two teaspoons Sugar and mix in two tablespoons of sour cream. Mix well until the sour cream coats all fruit. For an added bonus: sprinkle a little bit of candied Pecans.





Photos by Kate Bolt


Nesting Mode

I’m at my third trimester now and my nesting mode is on hyper mode. This is my inspiration board with all things baby:


  1. Grid onesie by NUNUNU
  2. Serena and Lily sailing ship kite
  3. Modern crib by Babyletto
  4. Mounted giraffe by Serena and Lily
  5. Vintage illuminated marquee symbols by Restoration Hardware Baby
  6. Leather Moroccan pouf by Jonathan Adler
  7. Arrow romper by Joah Love
  8. Lion needlepoint throw pillow by Jonathan Adler
  9. Storage baskets by Serena and Lily
  10. Blue moccasins by Freshly Picked


Clothing ETC.

New year

I know everybody is busy getting back to regular life after the holiday season and there’s newness and possibility in the air. New resolutions, plans set in motion and a great feeling of creativity. For me, this week was nothing of that sort. I spent the last three days in emergency rooms with my Ella, who had dislocated her elbow Sunday night and ended up being fractured as well. I was in full “mommy mode” running around trying to get the best care for my little girl. She now has a cast and a sling for 10 days. This experience put all my creative juices on the back burner.

I just know that this week will take a turn for the better as I prepare to celebrate my 32nd birthday this weekend. I invited my closest friends to join us for dinner prepared by a local favorite chef. The theme of the dinner is French and the menu consists of onion soup, chicken provencal and almond pear cake with chocolate ganache. That will restart my creative brain and will just make me happy.



Clothing ETC.

Cheers 2015!

I hope you had a great time last night surrounded by your beloved ones. 2014 was an amazing year here at Peonies and Caramel. I learned so much from working on each and every post and I loved seeing your likes and reading your comments.

2015 is going to be an exciting year for me as I’m preparing for the arrival of our new baby boy in March while continuing to work hard on the blog to bring you new and original content. Thank you for being a part of this amazing journey.

Have a fabulous year!


kate shoot 12-17-015


Photo by Kate Bolt



I must write a post about one of my favorite dishes. It is my signature dish for brunch or for a light dinner. This is another traditional dish and I grew up with my dad’s version where he used a lot of diced peppers. My version is more Greek in its style using kalamata olives and feta. Shakshuka is a super easy dish that can serve as the star of any gathering. All it needs is a good white bread to accompany it. For best flavors serve it with Tahini on the side.

2 tbsp olive oil
4 tbsp kalamata olives, pitted and halved
2 cloves garlic, minced
1 large can of rustic cut tomatoes
1 tbsp balsamic vinegar
salt and freshly ground black pepper
4 large eggs
2 tbsp feta cheese, crumbled

Heat the olive oil in a large frying pan over medium heat and add kalamata olives and garlic. Stir and cook for about 5 minutes to allow the olives to soften (this will remove some most of their bitter flavor). Add the tomatoes, balsamic vinegar and season with salt and pepper, bring to a gentle simmer, cover and cook further for about 10 minutes.

Make 4 little dips in the sauce. Gently break the eggs and carefully pure each into its own dip taking care not to break the yolks. Sprinkle the feta over the eggs. Cover the pan and simmer gently for 15 minutes, until the eggs are set. Remove from the heat, and leave for a couple of minutes. Spoon into individual plates and serve with tahini.

Note: This recipe I only used 4 eggs since it was only made for two. This base is good to use with up to 10 eggs.





Photos by Kate Bolt