zest has yet to come

zest has yet to come

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recipes from our favorite foodie inspired by our summer 2021 collection

zesty golden spaghetti alla nerano

glazed lemon blossom muffins

grapefruit campari soda

tangerine crostini with crispy prosciutto and honey ricotta

zesty golden spaghetti alla nerano

glazed lemon blossom muffins

grapefruit campari soda

tangerine crostini with crispy prosciutto and honey ricotta

zesty golden spaghetti alla nerano


1/4 cup extra virgin olive

1 clove garlic

1 small bunch fresh basil

1 summer squash (or zucchini) thinly sliced into rounds

5 oz grated provolone del monaco or parmigiano reggiano cheese

Generous kosher salt for pasta water

1/2 lb spaghetti

1 lemon

Freshly ground black pepper



Add the olive oil to a large sauté pan over medium heat. Add the garlic and basil to infuse with flavor. Fry half of the summer squash until golden. When it’s done, add to a food processor or blender with about half of the oil.

Meanwhile, start boiling the pasta in generously-salted water.

While the pasta is cooking, fry the other half the summer squash, then set it aside on a paper-towel lined plate.

When the pasta is almost done cooking, add about 1/2 cup of the pasta water to the squash in the blender and blend until smooth. Reserve another cup of pasta water before draining.

Add the blended squash mixture back in a pan with the cooked pasta. Mix well. Cut the heat and sprinkle over the cheese in increments, mixing well. Add a little bit of reserved pasta water to thin the sauce, if desired.

Top with fresh lemon zest and black pepper.

glazed lemon blossom muffins

Ingredients for the muffins:

2 cups (260 grams) cake flour (All Purpose is fine)

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup (113 grams) unsalted butter at room temperature

1 cup (200 grams) sugar

2 large eggs

Zest of 2 lemons (grated on a microplane)

1 cup (240 ml) plain greek yogurt

¼ teaspoon lemon extract (optional)r

Ingredients for the glaze:

1/2 cup (60 grams) powdered sugar

2 tablespoons fresh lemon juice


Preheat oven to 350° F and line a muffin tin if desired, or spray with non-stick spray,

Cream the butter and sugar for 3-5 minutes, until light and fluffy. Add the eggs one at a time and beat well, scraping down the sides of the bowl as needed. Mix in the yogurt.

Whisk together the flour, baking soda, and salt. Mix in the mixture on low, with the lemon zest and extract (if using).

Scoop the muffins into the mold and bake for 18-20 minutes, until they spring back when lightly touched.

After cooling to room temperature, place the confectioner’s sugar in a small bowl and stir in lemon juice with a fork (until you get a good consistency to drizzle). Use a fork to drizzle over the tops.

grapefruit campari soda


2 oz campari

3 oz seltzer

1 oz fresh grapefruit juice

.5 oz simple syrup

1 sprig rosemary (for garnish)


Pour all the liquids in a cup over ice, stir, and top with a sprig of rosemary.

tangerine crostini with crispy prosciutto and honey ricotta


Toasted baguette slices (slice on an angle for more surface area)

Prosciutto slices (1 slice is enough for 2 crostini)

Ricotta (2-3 tablespoons per slice of baguette)

Honey (1 teaspoon per tablespoon ricotta)

Salt and pepper

Tangerine segments (2-3 per slice)

Sprouts (optional) for garnish )


Cook prosciutto in a non-stick pan over medium heat until crispy, flipping often for even brownness.

Stir together the ricotta with the honey, salt and pepper.

Spread the ricotta mixture on top and top with the remaining ingredients as desired.