Beautiful food is my passion. Whether I am cooking for friends and family or styling food for photo shoots, I love creating beautiful dishes that you know you will love before you even take a bite.
In addition to creating clean, modern and beautiful content for restaurants, businesses and ingredient companies, I also have been collecting my favorite recipes to share with you here on Espresso & Lime.
Whether you are here for the recipes or here to create beautiful content for your business, food has brought us together and this makes me happy.
Food Styling
Product Photography
Food Photography
Recipe Development
Welcome
I'm Fallon, and I specialize in food styling, project photography, food photography and recipe development. We lived on the tiny island of Okinawa, Japan for several years and I found myself cooking in a very small kitchen without an oven, but with easy access to incredibly fresh fruits, vegetables and some of the best seafood in the world. As a girl who used her oven almost every day, my cooking style had to adapt and this was an eye opening, educational experience that taught me so much about food and the many ways that you can accomplish beautiful dishes from around the world.
Taco Salad in a Crispy Tortilla Shell
There is something a little extra festive about a taco salad being eaten out of a crispy tortilla shell bowl. One of my favorite Mexican restaurants serves their salads up this way and you can buy pre-made shells at the grocery store, but you can make the whole thing at home in just a few minutes. Plus, if you make it at home, you can shape your tortilla bowls any way you want… from cute little individual bowls to this big sharing sized bowl just perfect for a cook out or shareable appetizer. A great taco salad should have everything you like about taco centric meals. Shredded lettuce, black beans, corn, tomatoes, cilantro, your favorite cheese, some ground beef (or your favorite protein), a flavorful dressing and this crispy tortilla vessel to keep all of that goodness contained. If you happen to have leftover protein on hand or a rotisserie
Banana Nut Granola
There are always bananas in my kitchen. Both my husband and I love bananas and although we eat a lot of them, I can never quite get the scheduling perfect on when to buy a new bunch, so inevitably we have bananas hanging around that are a little passed their prime. Sure, you can make banana bread or banana cookies or banana pancakes or banana chia pudding… but even with all of these options, there are still plenty more delicious ways to use your unemployed bananas like today’s banana nut granola recipe. Let’s get started… Begin by mashing a large extra ripe banana until smooth in a large bowl. Whisk in 1/2 cup of pure maple syrup, agave or honey, 1/3 cup of extra virgin olive oil, a teaspoon of pure vanilla extract, 1/2 teaspoon of sea salt, 2 teaspoons of ground cinnamon and 1/2 teaspoon of nutmeg until everything
Cherry Pecan & Chocolate Oatmeal Cookies
I have been making my favorite oatmeal cookie recipe for over 15 years now. It is the base for my chai toffee oatmeal cookies, chocolate chip oatmeal cookies and these apple oatmeal cookies. This oatmeal cookie dough is chewy, moist and the perfect base for adding all sorts of delicious things into… These cookies are particularly fabulous with dried cherries, pecans, chocolate and sea salt. Need I say more? They are sweet, salty, nutty and decadent with all of the textures a great cookie should have. They come together in one bowl, do not require chilling and stay tender for days at room temperature. If you are looking for a recipe that will turn oatmeal cookie haters into lovers then this one is for you. Let’s get started… Begin by creaming 12 tablespoons of room temperature butter with 3/4 cup of brown sugar and 1/2 cup of granulated sugar until
Grilled Lamb Chops with a Sumac Dill Yogurt Sauce
Lamb is a beautifully tender protein packed with iron, zinc, vitamin B12 and selenium. It is flavorful and pairs great with mediterranean spices. Easter is right around the corner and these grilled lamb chops seasoned with a simple blend of cumin, coriander, garlic and sumac are a wonderful option for Sundays dinner. You can grill them indoors or out and serve them alongside some lemon risotto and my sumac dill yogurt sauce. This beautiful delicious meal will be ready in about 30 minutes. Let’s get started… Begin by adding a clove of finely minced garlic, a tablespoon of finely chopped fresh dill, a teaspoon of sumac and a pinch of sea salt into a heaping cup of plain greek yogurt. Mix well and then let it chill in the refrigerator until the lamb is ready to go. As with all red meat, let your lamb chops come to room temperature before
I absolutely love my Victoria Cookware cast iron skillets. They are durable, easy to clean, maintain wonderfully even heat and are oven safe.
If you make smoothies, sauces, salsa or soup then you should definitely have a great blender in your kitchen and I love my Ninja.
A kitchen scale makes a huge difference in baked goods and weighing your ingredients can ensure delicious results.
