From Pinterest to Picnic

We recently collaborated with design sensation and art director Maia MacDonald Smith to launch our new site The Womens Project, the concept being that we could bring the pinterest boards we create in our work-life into our real-life, with a fabulous theme of fashion, food and fall. Today, Maia is sharing one of her boards turned to reality – a Fall picnic with her daughter Ingrid – and her favorite recipes for a quick and easy wheat berry salad.

Follow Maia McDonald Smith’s board Fall, Food and Fashion on Pinterest.

——–From Pinterest to Picnic——–

From Maia…I’m a new mom, the Art Director at Rue Magazine and freelance designer who occasionally finds the time to write on my blog Design Conundrum .

I find a lot of my inspiration online- from pinterest, instagram and blogs. I also love SF Girl by Bay, Wit & Delight, Sprouted Kitchen, Emmadime, and Honestly Yum. I tend to get a lot of my aha moments while cooking or out in nature hiking. Both activities are meditative for me and my best ideas always come after making a big meal or spending the day outdoors.

When I start a new board like this for a project it usually begins with an idea or vision in my head. As I pin more images to the board the vision starts to take more shape and can even evolve from what I originally had in mind. I try to let it grow organically and once I have a good number of pins to a board look at it as a whole to see what has emerged as the strongest themes. For a photoshoot or design project these types of boards can be invaluable in creating a strong, cohesive look.

To hear more on Maia and many more inspiring women’s stories, head to The Womens Project!

• 1 cup wheat berries
• ⅓ cup kalamata olives
• 2-3 green onions
• 1 medium apple
• ½ cup pistachios
• 1 bunch fresh flat leaf parsley
• ⅓ cup dried cranberries
• 3-4 tablespoons olive oil
• 2-3 tablespoons Balsamic vinegar
• ½ teaspoon Dijon mustard
• Salt & pepper to taste

1. Bring a pot with 3 cups water and wheat berries to a boil, lower heat and simmer for 45 minutes, until they are tender but chewy. Let cool for 5-10 minutes
2. Whisk together Dijon mustard and balsamic vinegar until the mustard dissolves. Slowly add olive oil while whisking to emulsify. Add a dash of salt and pepper and set aside.
3. Finely dice the green onion, apple and kalamata olives. Roughly chop the pistachios. Finely mince the parsley.
4. Add the wheat berries, green onion, apple, olives, pistachios and dried cranberries to a large bowl. Pour the dressing over and mix well. Top with parsley and serve slightly warm.

Apron And Bowls: Marion And Rose | Editor: The Womens Project | Mom: Maia MacDonald | Set Design: Kelli Ryder

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