See how Denver-based artist Laura Krudener curates the cool in her contemporary bohemian style blog Among the Colors.
From artists to food to fashion and lifestyle, you’ll find anything that embodies a creative spark on the Among the Colors blog, which is a “lifestyle and community project focused on bringing color and creativity to your life” as described by founder and Denver-based artist Laura Krudener.
Krudener elaborates, “This is where my inspiration to start a blog came from. To have a platform to integrate the different facets of things that inspire me and, in turn, to help inspire others.”
As a reader, it’s easy to get lost in the creative explosion of ideas — a dab of this and that. Get an instant dose of wardrobe inspiration or find a new entrée to cook. In our case, we wanted to feature something a little sweet and savory.
“I really love covering the food aspect of the blog because I had dreamt of starting a food blog for a long time,” Krudener says. “But my favorite part of the food blog is when I meet people who are trying to give up gluten or just found out they had food allergies and don’t know what to eat. I love that it can be such an inspiring resource for people who have food restrictions.”
“[The name] Among the Colors comes from a quote from the 19th-century poet Rainer Marie Rilke. ‘Painting is something that takes place among the colors. One has to leave them alone completely, so that they can settle the matter among themselves.’ I love this quote because it speaks to the creative process as an act of surrender and freedom,” says Krudener.
| Sweet + Savory |
Grilled Peach and Avocado Quinoa Salad
with honey mustard vinaigrette
- 1 peach
- 1 avocado
- 1 cucumber
- 1 heirloom or red tomato
- 1 cup cherry tomatoes
- 1 cup uncooked quinoa
- handful of basil
For honey mustard vinaigrette
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
I like to make the quinoa and let it set out to room temperature first. Then I will turn on the grill to hot and chop all of the veggies. Once the quinoa is room temperature, add in the cucumber, tomatoes and basil first. I put the basil in there as whole leaves because I like the flavor. Mix all the dressing ingredients together with a whisk and then pour over salad. Mix the dressing into the quinoa salad. Last — but not least — I grill the peach face-down for about four minutes. Once the peach is done, slice it and place on top of salad. Garnish with the avocado and add sea salt before serving.
Kale Pesto Risotto
with bacon-braised greens
- 1 cup arborio rice
- 3 cups vegetable broth
- 1/2 cup dry white wine
- 8 slices of bacon
- 4 cups of finely chopped green kale
- 1 cup basil
- 1/2 cup olive oil
- 1 white onion, chopped.
- 1 tablespoon of butter or ghee
- 1 cup of shredded pecorino
- 1/2 cup of pine nuts
In a large frying pan, cook the bacon. Once cooked, set bacon aside to cool. Save the pan with bacon grease for the greens. In a medium pot, heat the butter over medium heat for about a minute. Add onion, and cook for five minutes covered. Add in rice and stir constantly for one minute. Add three cups of broth and 1/2 cup of wine. Bring to a boil. Once risotto boils, reduce to simmer and cook 20–25 minutes uncovered until all the liquid has dissipated. In a food processor, place two cups of the kale with the basil and pulse for about 15 seconds until the kale is fine. Add olive oil and half of the pecorino. Season with salt and pepper and pulse until combined. In a separate pan, toast the pine nuts for just a few minutes over medium heat. Once the risotto in finished cooking, add in the pesto and stir well. Reheat the greased pan and cook the rest of the kale in the bacon grease over medium heat. This should take about five minutes. Now you are all ready to assemble. First place the risotto in the bowl. Garnish in rows the bacon, braised greens, pine nuts and the additional pecorino.