Cuisine Apron Dress in Indigo Chambray Linen
SAUTÉED DANDELION GREENS RECIPE
An exquisite work apron wrap dress that easily transitions from kitchen to street. Gorgeous indigo chambray Japanese linen of the flowy kind with extra yardage added to accommodate most-sized bodies. Constructed with attention to the highest quality of materials, precision sewing and dreamy details. Stunningly crafted and meant to be worn and washed and worn and washed and worn...
Fabric: 100% lightweight (5.3 ounce) Japanese Linen in indigo chambray. 3.5 yards of linen are used in the construction of this beautiful apron dress.
Also Available in Black or White.
Size: Free (one size fit's most) Extra yardage and long ties to accommodate a multitude of body types. Model is 5'9" 140lbs.
Fit: Apron dress is a flattering with openings on either side to wrap closed from the side you like. Extra fabric and long ties allows the apron to go over any clothing and fit most sizes.
Pockets: ALWAYS and generously sized.
Care: Linen becomes softer and more absorbent after each wash! Wash on low temperatures in lukewarm or cold water with like colors. Use the gentle machine cycle and a mild detergent to protect the fibers. Feel free to tumble dry on low temperatures. Remove from the dryer when still slightly damp to avoid the linen becoming stiff, and hang or lie flat to finish off the drying process. Iron...only if you can't live with yourself if you don't.
Styling: We've styled this with a simple flax colored linen button-down top and a pair of Zkano socks. For winter and holiday, switch up the lightweight button-down with a colorful flannel shirt and a light vest for warmth. Any look you style can go seamlessly from casserole making to the grocery store with a stop for a lunch date with a friend. Our Culinary Salon Collection of apron dresses are meant to go from kitchen to street and look noteworthy in either setting.
Sautéed Dandelion Greens
What you need:
1 1/2 pounds dandelion greens, tough lower stems discarded and leaves roughly chopped
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
Heavy pinch of red-pepper flakes
Flake sea salt
Marigold leaves, optional
What to do:
In a large sauté pan over medium heat add the oil and cook until it shimmers. Stir in garlic and red pepper flake. Cook until garlic is just beginning to change color (less than a minute). Increase heat to medium-high and add greens. Stir until coated and cooked down and JUST tender (we love a tooth to our greens).
To Serve: Sprinkle with marigold leaves (optional) for a flavor punch and serve warm.