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.
Chia Pudding with Cherries & Chocolate
Cherries and chocolate – a match made in heaven and perfect for when you want your breakfast to feel like dessert. This chia pudding with cherries and chocolate is a healthy protein packed meal with natural sweetness and luxurious flavors. aka a healthy way to treat yourself. Let’s get started… This one is super easy! Start by whisking a cup of Greek yogurt (you can use plain or vanilla here) with a cup of your favorite milk, 1/2 cup of chia seeds, 2 tablespoons of honey, agave or pure maple syrup and a teaspoon of pure vanilla extract. Chill the mixture in an airtight container for a minimum of an hour, but overnight will give you the best texture. You can use fresh of thawed cherries here, but I actually prefer the frozen ones. They are already pitted (less work for us) and they are all tender and juicy once
Italian Beef & Orzo Skillet
As an Italian, I am often overcome with a strong craving for certain Italian flavors. For me, this is the combination of beef, garlic, onions, tomatoes and parm. Spaghetti, meatballs, stuffed shells and lasagna all come to mind, but if these cravings visit on a busy weeknight… I am making this ground beef and orzo skillet… This skillet is filed with ground beef, garlic, onions, tomatoes, peppers, herbs and orzo and it gives all of those comforting, cozy vibes in just around 30 minutes. This recipe creates a big skillet that easily feeds 8 or creates a weeks worth of meal preps for me and my husband. It it super easy to cut in half if you just want to make dinner for tonight, but I always make the full batch to make sure we have delicious leftovers all week long. Let’s get started… Begin by browning 2 pounds of
Carrot Cake Swiss Roll
I feel like carrot cake is one of those desserts that people either love or… not so much. I love it, but totally understand why some people don’t. I was blessed with my grandmothers famous carrot cake recipe that everyone loved and now I can share it with you, but I have also had some other versions of carrot cake that just don’t hit the mark, so I get it… Today, we are making a carrot cake swiss roll. Yes, she is beautiful, but more importantly, she is moist, sweet and has a bold cake to filling ratio that is perfect for those of us that “love” carrot cake just for the frosting. If you love carrot cake or know someone who does and you don’t want to bake them something basic or predictable then you may want to give this swiss roll version of carrot cake a try. Let’s
Ponzu Braised Beef
I am such a fan of the sweet, salty, citrusy umami of Asian flavors and this ponzu braised beef brings them into a cozy main course that I will happily eat all week long. All you need is a quick sear on your beef, sauté some vegetables, add garlic, ginger, gochujang, brown sugar and ponzu and let it braise away to tender perfection while you dream about how good its going to taste over rice, egg noodles or mashed potatoes. Let’s get started… One of the best things about braising beef is that it is a great way to make the tougher, cheaper cuts tender, so feel free to use chuck roast, brisket, shoulder, shanks… whatever you can find for a good price, because braising will bring the best out of it. Plus, we are using ponzu in our braising liquid and this is a wonderful tenderizer for beef too.
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.
