It’s the first week of the new year and many of you have your resolutions all sorted out. Or the idea of having one is looming over you and you’re wondering whether it’s bad that you don’t have one yet. Or maybe you simply don’t care to have one. Regardless of where you stand, I think during this time of year it’s necessary to assess where you are in your life and take a moment to analyze what you can improve and change—whether it’s going to the gym, eating healthier, sleeping more or just going for that dream you’ve been holding onto but never found the time to turn into a reality! Now’s your chance to set your goals and make them come true. To help inspire you, I’ve called upon my friends in the industry to share with us their New Year’s resolutions and offer up their favorite recipes for the new year.
CECI JOHNSON
Founded in 2004 by Ceci Johnson, Ceci New York is internationally heralded as the leader in couture invitation design and visual styling. As an industry icon and the authority on inviting style, Ceci attracts a global clientele of royalty, A-list celebrities, and design savvy individuals alike. She is also the go-to style expert for high-end discreet celebrity and royal events. Ceci has captivated the wedding industry with groundbreaking ideas, award-winning designs and professional expertise. She is sought after for marrying original art and an haute couture process with unprecedented style, and her influence and trendsetting concepts have become the gold standard for wedding elegance. Her empire extends into exclusive partnerships with the world’s most coveted luxury brands for signature collections. Ceci has earned numerous prestigious awards and media recognition in both the wedding and design industries, including “25 Top Trendsetters” by Modern Bride and “Expert Stationer” by New York Magazine. She also is the WeTV and Wedding Central Invitation Expert for the network.
Resolution:
My New Year’s resolution is to try to create better balance in my life. I’d like to make more time for family and my loved ones. Life is too short to let your family come last. I also want to take a yoga class and write more thank you notes. Oh, and I would love to get a book deal, too!
Crostini with Sun-Dried Tomatoes and Chickpeas
To kick off the recipes, I’ll start with my own. I’m a huge fan of basil and always prefer to eat on the healthier side (especially after all of the recent holiday indulgences). This recipe is easy and perfect for entertaining. My preference: add double the amount of basil than what the recipe calls for. In my humble opinion, you can never have enough basil!
Ingredients:
1 baguette, cut into 24 diagonal slices, 1/4 inch thick
2 Tbsp. olive oil
1 large garlic clove
1 can (15 ½ oz.) can chickpeas (garbanzo beans) drained and rinsed
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup olive oil
1/4 cup oil-packed sun dried tomatoes, drained and coarsely chopped
2 Tbsp. dried basil leaves (or 1/4 cup fresh basil leaves)
2 Tbsp. dried Italian parsley (or 1/4 cup fresh Italian parsley)
Lemon zest for garnish
Directions:
To make the crostini:
- Preheat the oven to 375 degrees F.
- Place the baguette slices in a single layer on a baking sheet, and lightly brush with oil.
- Toast in the oven until golden, about 8 minutes.
To make the dip:
- Mince the garlic in a food processor.
- Add the chickpeas, lemon juice 2 Tbsp. water, salt, and pepper.
- Process until the mixture is almost smooth.
- With the machine still running, gradually blend in the oil.
- Process until the mixture is completely smooth, scraping down the sides of the bowl occasionally.
- Add the sun-dried tomatoes and dried herbs.
- Blend until the tomatoes and herbs are finely chopped.
- To serve, spoon 1 tsp. of the dip on each crostini and garnish with lemon zest and fresh herbs.
