Earth Day Outdoor Dining with Arhaus
Today, we are celebrating Earth Day with outdoor dining and Arhaus. Arhaus is a brand rooted in sustainability and I am proud to partner with them.
I love the Arhaus furniture that we have in our backyard. We used it to create this spectacular outdoor dining table for an Earth Day dinner. If you think Arhaus is just about furniture then think again! Everything I used to set this absolutely gorgeous table is from Arhaus! Ready for all of the details?
This post is sponsored by Arhaus. All words, reviews, and opinions are mine.
Arhaus Furniture
Get ready for an Earth Day celebration like no other! Today, we’re setting the table with Arhaus, a brand that’s all about sustainability.
I have owned the Arhaus Hamptons dining table, side chairs, and armchairs, in weathered fawn, for years. The furniture looks as beautiful today as it did on the day that it was delivered.
I have set this table for many dinner parties over the years. I have moved it all around our backyard, setting it under our covered porch, outside on our back patio, and in the middle of our backyard.
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Setting the Table for Earth Day Dinner
If you are new to Arhaus tabletop, get ready, because you are going to LOVE all of these gorgeous items.
To augment the natural elements of the table setting, I used my water hyacinth placemats and my flax-colored linen napkins which created a neutral palette foundation.
Instead of fresh flowers, I choose to plant tomato and basil plants in these gorgeous vintage-inspired Arhaus Jodphur Vases. Inspired by the classic vignettes and detailing of Indian wood vessels, the Jodphur Vase Collection is handcrafted from cement and features a hand-painted finish. They come in three sizes and mine are the smallest size.
To add another earth element to the table, I filled the Skye serving bowl with vegetables and popped it onto the table between the tomato and basil plants. The Skye bowl features a transparent white glaze over stoneware, accented by white details and darker trim. A reactive finish creates subtle, uniquely varying patterns and markings for a modern, rustic aesthetic. I love using vegetables as a centerpiece. What do you think of this idea?
Lastly, I used the Layla candlestick holders in both large and small. Inspired by antique Moroccan candlesticks, these decorative taper candleholders are made of solid brass with a warm, lightly antiqued finish that gives them the appearance of a well-loved heirloom.
You can find the Arhaus products here:
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Dishes, Glassware and Flatware
I started with the antique-chic Arhaus Bela dinner plates. These plates are made in Portugal by stoneware artisans. The plates are beautifully decorated with an antiqued, creamy, off-white finish and finished with a reactive glaze that adds a subtle sheen and makes any meal look that much more delicious.
Next, I topped each Bela dinner plate with a Canyon salad plate which is a rustic yet beautifully decorated aesthetic. Each stoneware plate is made in Portugal, carefully sculpted, and complemented with enchanting color gradations that radiate from the center of the plate in deep browns and neutrals reminiscent of rare gemstones and the soil in which they are found.
As usual, I mixed and matched the glassware. I used the Camilo Highball Glasses for water glasses. A contemporary take on a classic design, these glasses are crafted from textured glass and feature gold rims. I am obsessed with these glasses.
I fell head over heels in love with a beautiful textured glass in an exquisite color palette named the Tannon Collection wine glasses. From elegant evenings to casual gatherings, the modern silhouette and stunning colors add both charm and eye-catching style to any tablescape.
Since we were celebrating the earth, I set the table with the Ridge flatware in my favorite element, copper. The flatware is hand-forged in India and brings textural warmth to any dining occasion with its juxtaposition of perfectly distressed handles with mirror-polished tops.
Shop the Arhaus items here:
Sustainability in Practice
Arhaus is a furniture and home decor company that was founded in 1986 in Ohio. The company prides itself on offering high-quality, handcrafted furniture made from sustainable materials. Arhaus is committed to sustainability and has implemented several initiatives to reduce its environmental impact.
One of Arhaus’ sustainability initiatives is its use of eco-friendly materials. The company uses materials like reclaimed wood, organic cotton, and recycled metal in its furniture and home decor products. Arhaus also sources its materials from sustainable forests and is committed to reducing its carbon footprint through the use of renewable energy sources.
In addition to its use of eco-friendly materials, Arhaus is committed to reducing waste and promoting recycling. The company has implemented a recycling program in its stores and offices and works with suppliers to reduce packaging waste. Arhaus also donates excess inventory to local charities and non-profit organizations.
Through their partnership with American Forests, the nation’s oldest conservation organization, Arhaus has planted 250,000 trees across the United States, growing toward their pledge to plant one million! Every tree planted benefits the water, wildlife, people, and climate, helping to create a greener future for us all.
The Arhaus team travels the world, salvaging architectural relics and one-of-a-kind antiques throughout their journeys. These treasures find a new home inside every Arhaus showroom, where a unique and ever-changing assortment is waiting to inspire you.
The Menu
I spent a lot of time putting together this menu for our Earth Day dinner. I made Warm Mushroom Toasts as an appetizer, Spring Salad with Spice Rubbed Salmon, and the Best Berry Cobbler.
As you can see, the recipes are all very easy to make.
Spring Salad with Spice-Rubbed Salmon
A colorful and healthy salad with lots of veggies and a delicious salad dressing.
Ingredients
- 4 cups of Spring Greens
- 1 cup Shredded Carrots
- 1 cup of shredded Purple Cabbage
- 20 Cherry Tomatoes, cut in half
- 2 Avocados, sliced
- 1 Cup of Frozen Corn
- 1 Cup of Sliced Mushrooms
- 1 Large Salmon Filet, skin removed and cubed
- Edible Flowers for garnish, Pansies and Marigolds
- Spice Rub for Salmon (if you enjoy spice, you may want to double this)
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Brown Sugar
- Avocado, Cilantro Dressing
- 1 Avocados
- 1 handful Cilantro
- 1/2 cup Olive Oil
- 1 clove of Garlic
- Juice of 1 lime
- Pinch of salt/pepper
Instructions
To make the salad dressing, add one avocado, a handful of fresh cilantro, a clove of garlic, the juice of one lime, and a pinch of salt and pepper to a blender or food processor. Blend until smooth, adding a little more oil if needed to thin out the dressing. Season to taste. Refrigerate until ready to use.
Remove skin from salmon and cut into cubes. Sprinkle spice rub onto salmon and coat thoroughly. Set aside.
1. Start with the cooked items, first corn. Add 1 tablespoon olive oil to a heated pan, add frozen corn, and cook through until corn is browned. Set aside.
2. Using the same pan, heat 1 tablespoon olive oil and add sliced mushrooms, cook until mushrooms are browned and cooked through, but not limp.
3. Using the same pan as the corn and mushrooms, add 1 tablespoon of olive oil to the heated pan and add spice-rubbed Salmon. Cook until the salmon is browned on the outside and the center of the cube is cooked through (not dark pink).
Salad Assembly - I added each salad topping as an individual item on top of the salad instead of scattering or tossing so that each component could be seen and the salad could be dressed and combined individually.
1. Add greens to each of the plates.
2. Add shredded carrots to each of the plates.
3. Add purple cabbage to each of the plates.
4. Add chopped cherry tomatoes to each of the plates.
5. Add sliced avocado to each of the plates.
6. Add the cooked corn to each of the plates.
7. Add the cooked mushrooms to each of the plates.
8. Add the cooked salmon to each of the plates.
9. Serve Avocado Cilantro Dressing on side.
Garnish with edible flowers
Warm Mushroom Toasts
This is an easy an super yummy appetizer that will disappear more quickly than you can make them!
Ingredients
- 1 French Baguette
- 1 Container sliced Crimini Mushrooms
- 2 TBL Olive Oil
- Grated Garlic to taste
- 2 TBL Herbes de Provence
- Boursin Garlic and Herb Cheese
- Parmsean Cheese to garnish
Instructions
- Slice the baguette into rounds about 1/2" thick.
- Set aside the remainder of the baguette for other use.
- In a skillet, heat 1 TBL olive oil, grated garlic, and 1 TBL of Herbes de Provence
- Brown one side of each baguette round, and set aside until assembly. You may need to add more herbed oil to the skillet to brown all of the rounds.
- In the same skillet, add 1 TBL olive oil, grated garlic to taste, 1 TBL Herbes de Provence, and mushrooms. Cook through until mushrooms are wilted, but not mushy.
- Spread Boursin cheese onto the browned side of the baguette.
- Top with cooked mushrooms.
- Garnish with parmesan cheese to taste.
If you are not serving the appetizer right away, you can pop them onto a cookie sheet and heat for about 10 minutes before serving. Enjoy!
The Best Berry Cobbler
In ten minutes, whip up this dish and wow your guests (and yourself!). Easy to make and even easier to eat!
Ingredients
- 5 cups assorted FROZEN berries (blueberries, raspberries, strawberries)
- 1 1/2 cup of sugar
- 1 1/2 sticks softened butter
- 1 1/2 cups rolled oats
- 1/4 cup flour
- 1/2 tsp cinnamon
Instructions
- Sprinkle berries in a shallow baking pan (they should cover 1/2 up the edge of the pan
- Mix all other ingredients together (you can use your hands if that helps with consistency)
- Sprinkle this mixture on top of the berries and cover completely (if you need more topping, make more… many people think this is the yummiest part!)
- Bake at 350 degrees for 35-40 minutes or until top is slightly brown
- Serve with vanilla ice cream
Notes
It's really important to use frozen berries. If you let them thaw then the cobbler will be runny. And fresh berries just aren't as good. I never would have believed that until I tried it.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 273Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 92mgCarbohydrates: 40gFiber: 3gSugar: 29gProtein: 2g
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As always Leslie, classic elegance. Happy Earth Day!
You’re so kind, thank you Eileen- hope it was a great 🌎 day!
Your Earth Day featuring Arhaus pieces was delightful. And so was the table setting and menu! However, I could not find your source for the small wooden boards you used for the appetizers.
Would you please share where you found them? Thanks much,
Monika
Absolutely stunning, my friend.
You’re the best, thanks so much Renae! 🙏
You create the best Tablescapes I love looking at them
Oh I’m so glad you think so Gail! I love making them 🙌🏻
Yes, like Monika, I would love to know your source for the small cutting boards you used in this beautiful tablescape. Well done, Leslie.