My Fave Fall Party Snack

November 1st, 2011

Where I come from, grits might as well be their own food group. My grandpa made grits every morning for breakfast. He kept his pretty simple, a little butter, a sprinkle of salt, a dash of black pepper. Every once in awhile, a spoonful of cheese mixed into the creamy concoction. I loved waking up to a bowl of grits, and still to this day, when I make them, I think of Grandpa standing at the stove, stirring the pot with a wooden spoon.

More than once, when I’ve been professing my love of grits, someone has asked me “What’s the difference between grits and polenta?” I tell them, “About $10.” The comparison to polenta gave me the idea of making grit cakes (I’d had polenta cakes in the past at a restaurant), and I came up with these Wild Mushroom Parmesan Grit Cakes (you can play around with the recipe though…stir anything you like into the grits). The flavors are perfect for this time of year. Last weekend, I made them for a few friends, paired with Clos Du Bois Sauvignon Blanc (I’m working with Clos now and love their wines!). The sauvignon blanc is delicate and very dry, and the notes of citrus struck just the right balance with the Parmesan in the grit cakes.

For a party, make the grit cakes in advance up until the step of cooking them in the frying pan, and cook just before serving. Alternatively, make them completely in advance and reheat in the oven.

I think Grandpa would have loved these, and I’m sure you and your guests will too.

http://www.katieleehome.com/wild-mushroom–parmesan-grits-cakes/

Raw Peanut Butter Brownies

August 30th, 2011

By Kelli Morgan

One of my very favorite desserts is Reese Peanut Butter Cup brownies. Katie and I are pretty sure we came up with the idea in my mom’s kitchen in the 11th grade. We layered the peanut butter cups between two layers of brownie batter and baked them to perfection. I still make them to take to parties. Trust me, you will be a hit when you show up with them! I have been craving them lately, so I decided to come up with a healthier raw version. I basically made a grown up version of my brownie bites (at the bottom of the blog) and made a yummy peanut butter layer to spread on top. Pure perfection – if I do say so myself! Did I mention these babies are vegan and gluten-free, too!

Raw Peanut Butter Brownies

INGREDIENTS:

Brownie Layer:

  • 1/4 C coconut oil
  • 3 tablespoons of agave nectar
  • 3/4 c of cacao powder
  • 1/2 c of almond butter
  • 1.5 cups of raisins
  • 1 tsp vanilla extract

Peanut Butter Layer:

  • 1/2 cup peanut butter
  • 2 tablespoons of agave nectar
  • 2 tablespoons of maple syrup
  • 3 tablespoons of oat flour (you can either buy it, or make you own by putting oats in your blender)

DIRECTIONS:

Brownie Layer:

  1. Mix liquid coconut oil,vanilla, agave and cacao powder together and set aside.
  2. In the food processor, mix raisins and almond butter.
  3. Add the cacao mixture to the raisin mixture and pulse in the food processor.
  4. Spread the mixture in a brownie pan and place in the freezer.

Peanut Butter Layer:

  1. Spread the peanut butter mixture on top of the brownie layer once the brownie layer is firm.
  2. Top with mini chocolate chips to make them pretty!

For the Love of Kale

August 23rd, 2011

By Kelli Morgan

I LOVE kale! Well, that was not always the case. I use to find it a little bitter and strong. After studying up on my greens, I decided to give it another try. I started juicing it and adding it to green smoothies with success. I learned it is all in the preparation. After a year of consuming kale almost daily, I have to admit I too now LOVE kale! Before I get to two yummy recipes, let me tell you why you should love kale, too!

Kale is widely recognized as an incredibly nutritious vegetable for it is low fat, has no cholesterol and has powerful anti-oxidant properties. Kale, like other members of the brassica family, contains health promoting phytochemicals, sulforaphane and indole-3-carbinol, that appear to protect against prostate and colon cancers. Kale has been found to be an effective immune modulator, anti-bacterial, and anti-viral agent . It is very rich source of ß-carotene, lutein and zeaxanthin. These flavonoids exhibit strong anti-oxidant and anti-cancer activities. Beta carotene is converted to vitamin A in the body. Kale offers protection against “age related macular degeneration disease” (ARMD) in the elderly. Kale provides rich nutrition ingredients that offer protection from vitamin A deficiency, osteoporosis, iron deficiency anemia, and is believed to protect against cardiovascular diseases and colon cancer.

Kale Salad

I love True Food’s and Whole Food’s kale salad. It took a couple of tries, but I think mine is now as good as theirs! Even my hubby, who is not a huge kale, fan thinks it’s great!

INGREDIENTS:

Dressing:

  • Juice of 1 lemon, about 3 tablespoons
  • 1/4 cup extra virgin olive oil
  • 1 tbsp. Dijon mustard
  • Salt, pepper and garlic powder to taste

Place ingredients in a large covered container with a lid, and whisk to combine.

Salad:

  • 1 head of kale, chopped into bite size pieces
  • 1/4 cup sunflower seeds, raw
  • 1/4 cup raisins
  • 1 cucumber, diced
  • 1 avocado, diced

DIRECTIONS:

  1. Add above ingredients into the container.
  2. Shake to distribute the dressing over the kale.
  3. Let marinate in the refrigerator for at least four hours.

*I like to make it the night before, because the lemon juice breaks down the kale and makes it even better.

Cheesy Kale Chips

Kale chips are a super easy way to try kale. I’ve made them a few different ways and they are always good. This cheesy recipe is my favorite, but you can also just mix them with olive oil, salt and pepper, and they are great too.

Cheese dip:

  • 1/4 cup raw sunflower seeds
  • 1/4 cup cashews, raw
  • 1/4 cup water
  • 1/2 red bell pepper
  • Juice of 1/2 lemon
  • Salt, pepper, onion powder and chili powder to taste

DIRECTIONS:

  1. Place all ingredients in a blender and process until smooth.
  2. Chop a head of kale into bite size pieces. Pour half the cheese dip over kale and massage it into the kale. Add more cheese dip if necessary.
  3. Dehydrate at 104 degrees for 6-8 hours or until dry. If you do not have a dehydrator, turn your oven on to 300 degrees and bake for 20-30 minutes. Keep an eye on them because kale chips burn easily!

Follow me on Twitter @veggiemomcooks

Healthy Pizza

August 10th, 2011


If I were to pick only one food to eat every day for the rest of my life, it’d probably be pizza. I used to reserve it as a “treat,” until I started making a healthier version using spelt flour instead of white flour. Spelt is an ancient grain, high in fiber, and has all sorts of health benefits (like lowering the risk of heart disease and diabetes, click for more info). Some people with wheat sensitivities have found that they can tolerate spelt much better.

This recipe for spelt dough makes two large pizzas, so sometimes I use half the dough and freeze the other half (thaw in the refrigerator before using). I like topping mine with tomato sauce, veggies, vegetarian meatballs, and I often use Daiya, a non-dairy cheese substitute that melts just like the real stuff.

INGREDIENTS:

  • One 1/4 ounce packet active dry yeast (2 1/4 teaspoons)
  • About 3 cups spelt flour
  • 1 teaspoon sugar or honey
  • 1 cup warm water (105 to 115 F)
  • 2 teaspoons kosher salt
  • 1 tablespoon plus 1 teaspoon olive oil

DIRECTIONS:

  1. Fill a small bowl with hot tap water. Let the bowl sit for 2 minutes.
  2. Dump the water and in the bowl, combine the yeast, 1 tablespoon flour, sugar, and 1/4 cup of warm water. Let stand for about 5 minutes. **The mixture will be creamy and like a paste. If it isn’t, then start over with fresh new yeast.
  3. In a large glass or ceramic bowl, mix the 2 1/2 cups flour and salt.
  4. Make a well and stir in the yeast mixture, 1 tablespoon oil, and remaining 3/4 cupwarm water. Mix until dough starts to come away from the sides of the bowl. It will be sticky.
  5. Turn the dough onto a lightly floured surface and knead with floured hands for about 8 minutes. The dough will be soft and elastic. Form into a ball.
  6. Pour the remaining 1 teaspoon of olive oil into a clean large glass or ceramic bowl.
  7. Place the dough ball in the bowl and roll it around to coat all the sides with the oil.
  8. Tightly seal the bowl with plastic wrap. Set aside in a warm place away from any drafts. Allow the dough to rise until it doubles in size, about 1 to 1 1/2 hours.
  9. After the dough rises, do not punch down. Carefully place the dough onto a floured work surface.
  10. Cut in half. Use your fingers to gently flatten each half into a disc.
  11. Let sit 10 minutes. Use a lightly floured rolling pin and roll each piece into a rectangle.
  12. Transfer to a greased baking sheet (I use a jelly roll pan) and stretch the dough to the edges of the pan.

* Top with sauce and desired toppings and bake at 450 F for about 10-12 minutes.

Fruit Leathers

August 9th, 2011

By Kelli Morgan


I have been having so much fun playing with my dehydrator this summer! My kids’ favorite dehydrated treat has to be fruit leathers. We make different flavors depending what fruit is on sale and looking fresh that week. I have to say my favorite are the peach ones! Here is the easiest recipe ever!

INGREDIENTS:

» 6-8 cups of fresh fruit (peaches, strawberries, plums)

» 1 tablespoon of honey

DIRECTIONS

1. Place honey and fruit in your blender. Process until smooth.

2. Pour onto silicone lined dehydrator trays.

3. Dehydrate at 105 degrees for 12 hours or until dry.

    *These can also be made in the oven. Turn your oven down as low as it will go. Bake for 3-4 hours until they are dry. Let them cool before you cut them. They will soften up a bit after cooling.

    Follow me on Twitter @veggiemomcooks

Taco Tuesday

August 2nd, 2011

herbie_tacos

My friend Steve made me these tacos, named for his father, Herbie, who taught him the recipe. They are, without a doubt, the best tacos I have ever eaten. His secret ingredient is cheap Italian salad dressing. Amazing. Have an extra napkin handy because, as Steve says, “If they’re not dripping down your hands, you didn’t do something right.”

INGREDIENTS:

For the taco meat:

» 2 tablespoons canola oil
» 1∕2 cup minced cilantro
» 1 bunch scallions, thinly sliced (white and green parts)
» One 7-ounce can chopped green chiles (medium heat)
» 2 pounds ground turkey
» 2 tablespoons garlic salt
» 1∕4 cup chili powder
» 1∕4 cup hot taco sauce, plus more for serving
» 1∕4 cup green taco sauce, plus more for serving (recommended brand is La Victoria)

For the salad:

» 1 head of iceberg lettuce, shredded
» 1 bunch scallions, thinly sliced (white and green parts)
» 1∕2 cup minced cilantro
» 2 ripe tomatoes, chopped
» 1 avocado, diced
» 1∕2 cup italian-style vinaigrette dressing (I like Ken’s)

For the shells:

» 1 cup canola oil
» 24 white corn tortillas

For the garnish:

» 2 cups shredded cheddar cheese
» 1∕2 cup sour cream

DIRECTIONS:

For the taco meat:

  1. In a large skillet over medium-high heat, heat the oil, cilantro, and scallions.
  2. Add the chiles and cook 1 minute, stirring constantly.
  3. Stir in the turkey, using a wooden spoon to break up the meat. As the meat is browning, stir in the garlic salt and chili powder.
  4. When turkey has cooked through, about 8 to 10 minutes, stir in the hot sauce and green sauce.
  5. Lower the heat to a simmer. Stir occasionally.

For the salad:

  1. As the meat simmers, in a large bowl, toss all salad ingredients with the dressing. Refrigerate until needed.

For the shells:

  1. Line a baking sheet or large plate with paper towels.
  2. In a medium skillet, heat the oil over medium-high heat.
  3. When the oil is hot, use tongs to place a tortilla gently in the oil one at a time.
  4. After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip, and cook an additional 20 seconds.
  5. Lift out of the oil and drain on the paper towels.
  6. Repeat with the remaining tortillas, one at a time. (The shells should not be too crisp when they come out of the oil. If they become too crisp tacos will be difficult to stuff.)

* Assemble the tacos by spooning the meat into the shells and topping with cheese, salad, and sour cream.

Quinoa Taboulleh Salad

July 27th, 2011

This time of year, I love making salads. This quinoa taboulleh salad is one of my favorites with its fresh flavors and bright lemony dressing. Taboulleh is traditionally made with bulgur wheat, but I use quinoa since it’s high in protein and I always have it in my pantry. This salad is perfect to serve as main course for lunch with some hummus and crudites, or serve it as a side dish at a barbecue. This recipe makes a large amount because I like to have some for leftovers.

INGREDIENTS:

  • 2 cups quinoa
  • 1 cucumber, chopped
  • 1 large tomato or 1 pint cherry tomatoes, chopped
  • 1/2 cup chopped parsley
  • 1/2 cup chopped mint
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly-squeezed lemon juice
  • 1 1/2 teaspoons kosher salt

DIRECTIONS:

  1. In a medium saucepan, combine quinoa with four cups water.
  2. Bring to a boil, cover and reduce heat to low.
  3. Let cook until all the water has absorbed, about 20 minutes.

New Favorite Cooking Blog!

July 26th, 2011

By Kelli Morgan

Late one night last week, I had a craving for caramel. Oh, how I love it so! I searched Google to try to find a raw recipe that could satisfy my ferocious craving. I came across a recipe on loveveggieandyoga.com that not only looked amazing, but easy, too! By the time I realized it, I had spent over an hour trolling over all the recipes on the website. Loveveggiesandyoga is run by a woman whose passion is yoga/running, photography, and eating delicious, healthy plant-based food. In only a week, I have already made five of her recipes and printed many more! Averie gave me permission to share three of my new favorite recipes with you!

Averie’s High Raw Vegan Chocolate Chip Cookie Dough Balls

INGREDIENTS:

  • 2/3 cup raw cashews
  • 1/3 cup oats
  • 2 tbsp Agave
  • 1 tsp Vanilla Extract
  • 1/4 cup Chocolate Chips

DIRECTIONS: Step-by-step guide on her website.

Averie’s Raw Vegan Caramels-Gluten/Soy/Nut Free

INGREDIENTS:

  • 1/2 cup Pine Nuts
  • 1/2 cup Medjool Dates (pitted & loosely packed)
  • 1 Tsp Vanilla Extract

DIRECTIONS: Step by step guide on her website.

Averie’s 2 Minute Peanut Sauce

INGREDIENTS:

  • 1/3 cup Peanut Butter
  • 1/4 cup Maple Syrup or Agave (in whatever ratios you have/prefer)
  • 1/4 cup Sesame Oil (this is the Key Ingredient. Do not skimp on this!)
  • 1/4 cup Apple Cider Vinegar (if you don’t have ACV, use orange juice or regular vinegar)
  • 1 tsp ground Ginger (optional)

DIRECTIONS: Step by step guide on her website.


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True Food Cooking Class

July 12th, 2011

By Kelli Morgan

Last week, I had the awesome experience of taking a cooking class at True Food (my favorite restaurant) by their executive chef, Michael Stebner. He demonstrated how to prepare never-before-featured dishes while sharing tips and techniques for selecting specific foods loaded with antioxidants. Not only did Chef Stebner dazzle us with his knife skills, he showed us how to prepare two beautiful summer salads and a delicious and easy chocolate bread. The recipes were so simple, yet had amazing flavor. My favorite part of the class (besides going with my Dad and sister!) was getting to watch the True Food staff behind the scenes chopping vegetables for two hours before the restaurant opened for lunch. I loved seeing that everything they serve is fresh and “from scratch”!

Within a few days, I had prepared all the dishes for my family. I think my daughter ate more of the summer backyard salad than I did! I served it with a crusty loaf for dinner, and my hubby was one happy man. I turned the chocolate bread into cupcakes, which my daughter adored. My neighbor came over to try one, and she thought they were so great, she could pull one over on her dad who is suspicious of any food that is good for you!

Summer Backyard Vegetable Salad

INGREDIENTS:

  • 3 peppers, assorted colors
  • 4 organic tomatoes, diced
  • 1 shallot, shaved thin
  • 1 head romaine lettuce, torn into bite size pieces
  • 2 ears of fresh corn, cut corn off the cob
  • 1 bunch basil leaves, torn
  • 1 cucumber, diced
  • 2 tbs champagne vinegar
  • 4 tbs olive oil
  • kosher salt and pepper to taste
  • 6 oz goat cheese, optional

DIRECTIONS:

  1. In a large salad bowl, mix together the vinegar, oil, salt and pepper.
  2. Dice the vegetables and add them to the bowl.
  3. Add goat cheese if you wish.

Madilyn helping me mix it all up.

Merrick enjoying his salad too!

Marinated Bean Salad

INGREDIENTS:

  • 2 pounds green beans, cut into 2″ pieces and blanched
  • 1 can garbanzo beans, drained and rinsed
  • 1/2 red onion, diced
  • 1 zucchini, seeded and sliced thin
  • 1/2 cup cherry tomatoes, halved
  • 6 basil leaves, torn
  • 1/2 bunch parsley, chopped
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • salt and pepper to taste

DIRECTIONS:

  1. Combine all ingredients in a large bowl.
  2. Let marinate for 20 minutes, up to 4 hours.

Chocolate Olive Oil Bread

INGREDIENTS:

  • 1 cup water
  • 1/2 cup cocoa powder
  • 1.5 cups all-purpose flout
  • 1 cup evaporated cane sugar
  • 3/4tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup extra virgin olive oil
  • 1 tbs vanilla extract
  • 2 tsp champagne or apple cider vinegar

DIRECTIONS:

  1. Preheat oven to 375.
  2. Combine water and cocoa powder in large bowl and whisk until smooth.
  3. Add oil, vinegar and vanilla.
  4. Add flour, sugar, baking soda and salt. Mix until combined.
  5. Pour the batter into a bread pan and bake for 30 minutes.(I made them into cupcakes and they baked for 15 minutes)
  6. Top with berries for a healthy dessert!

Hamptons Magazine

July 8th, 2011

I’m so honored to be sharing the cover of my hometown magazine “Hamptons” with one of my best friends, the beautiful Beth Ostrosky Stern. We had a great time interviewing each other, and an even better time during our photo shoot with Beth’s husband, Howard. Check out the interviews and our pics!

Katie Lee kicked off a busy summer by adding novelist to her expansive résumé and becoming a year-round Hamptons resident. Moments like these are much easier with a little help from your friends, like best buddy Beth Ostrosky Stern. Read Ostrosky Stern’s interview with her friend below.

I will never forget the evening I met Katie Lee at The American Hotel eight years ago, during a double date with our then boyfriends. Her beauty astounded me, but it was her sweetness, kindness and loveliness that made me an immediate fan. That evening I knew we would be friends for life. I am so proud of all that she has accomplished so far, but it is her spirit and her huge heart that make it an honor to call her one of my best friends.

BETH OSTROSKY STERN: You now live in the Hamptons full time. What is a typical day for you out here?
KATIE LEE: I am so happy to be a full-time Hamptons resident. I love New York, although I am not much of a city girl—I guess that makes sense considering I grew up in such a small town. Here I get the best of both worlds, with such easy access to the city. I am an early riser, and my typical day starts off with coffee—I cannot function without it—and answering e-mails. I like to take a walk on the beach and pick up litter; it amazes me that people do not pick up their trash. If the waves are good, I will go surfing, then work out at SoulCycle or Core Fusion, or do yoga at home with my instructor, Jessica Bellofatto from KamaDeva Yoga. I spend a couple of hours in the afternoon writing, then I will head to The Green Thumb and the grocery to get stuff for dinner. I cook and watch television at night. If I go out to dinner, I hit my favorite spots like Dave’s Grill, Suki Zuki or La Parmigiana. I love having friends over for lunch or dinner on the weekends. I have a really simple life, and I like it that way.

BOS: You love to surf—that’s why your body is so ripped! What do you like most about it?
KL: I don’t know how ripped I am, considering how much I like to eat, but I will take the compliment, thanks! I completely fell in love with surfing. I was always scared of the ocean, never getting in past my knees, and I thought the water was way too cold. When I was getting divorced, I needed to do something to get out of my own head, something completely out of character, so I decided on a whim to buy a wet suit and take a lesson. I have great instructors at Flying Point Surf School; if they can teach me, they can teach anybody. I have never been good at any kind of sport—I am not coordinated or athletic at all, so I am still shocked every time I get a wave. It is the ultimate rush. I need to get you and Howard out there with me this summer!

BOS: Did surfing inspire you to write Groundswell? I had so much fun reading it. Are the characters based on people in your life? I was worried about that blonde best friend; she is a nightmare. Promise me that I was not an inspiration!
KL: Yes, surfing definitely inspired Groundswell. I had been trying to write a novel for years and just could never get the right story. One day I was on the beach in Sagaponack and it hit me; I went home and started writing. Like any writer, I have taken inspiration from my own life and my friends’ lives, but it is fiction. I have been a part of situations, some glitzy and glamorous, that you just cannot make up, so some of that is in there. And the only similarity you have to Lily is your beautiful blonde hair.

BOS: I am so impressed that you do your own hair and makeup for red carpet events, and now you have a new Stila makeup palette. How did you pick those colors?
KL: When I do my own hair and makeup for events, it is not because I am good at it, it is because I am too fidgety to sit in a chair for that long. The makeup travel palette I created with Stila is called “Stunning in Sayulita,” and it is inspired by Groundswell, which is partially set in Sayulita [in Mexico]. The colors are all beachy and fresh, perfect for summer. In fact, all the makeup I wore in this photo shoot is from that small palette.

BOS: Did you like shooting with Howard? He is the cutest.
KL: Truthfully, I thought I would be nervous, since it feels funny to pose for a picture in front of a friend, but it was the most fun I have ever had on a photo shoot. He has become such a good photographer, and I love the way the photos turned out. I cannot wait to frame them. Howard has a way of making people feel comfortable, which is probably why he has the best interviews—I know I certainly revealed more to him when we went on the show than I ever have before. Just like he does every day on the radio, he puts his photograph subjects at ease, and he gets great shots.

BOS: I watch you cook on The Early Show. What is a great, easy Hamptons dinner for last-minute guests?
KL: Take-out! Just kidding. Keep it simple and run out to the farm stand. The veggies are so fresh right now that you do not need to do much to them. I am really into grilling pizza, and you can pick up ready-made dough at the pizza parlor. Just put it on the grill and top with your favorites, and serve it with a big salad and a local rosé.

BOS: I know the answer to this, but people ask me all the time about your love life, so I will let you answer: Are you dating?
KL: Yes, I am dating. There has been some life imitating art, and let’s just say that some stereotypes are true—surfers really are hot.

BOS: Are you happy?
KL: Life is good. I am a happy person in general, and even when times are tough, I try to keep a smile on my face and find some kind of good or meaning in the situation.

BOS: What is your guilty pleasure?
KL: We share it—bad television! Right now I am all wrapped up in The Bachelorette. I remember your wedding vows to Howard, you guys vowed to watch your bad television together. I am adding that to my must-have qualities in my potential mate.

BOS: We have so much in common: We love the Hamptons, our dogs and shopping. What are your favorite stores out here?
KL: I love Calypso [St. Barth], Scoop [Beach], James Perse, London Jewelers for a splurge and my old standby, Gap. I also find myself at Kmart way too often.

BOS: What is something I do not know about you?
KL: That is a toughie, considering when Howard interviewed us on his show we revealed just about everything, including how many times a day we go to the bathroom—that is one that fell under TMI. The only thing I can think of is dorky: I love audio books. I check them out of the library and listen to them in the car on my way in and out of the city. It makes the drive go so much faster.

BOS: That does not count! I already know you are listening to Rob Lowe’s new book.
KL: I cannot be in the vicinity of Cool Ranch Doritos without eating the entire bag. The last time I broke down and bought them, I had to throw them away to stop. And not just throw out the bag, because I might have gone into the trash and gotten the bag out. I had to completely dump the bag out and make sure there was trash on top.

BOS: Where do you see yourself in five years?
KL: I have never been the type to make plans for the future. Life has taken me on such an unexpected path, so I kind of go with the flow. I hope that I am in a loving relationship and I would like to write another novel, but I am sure wherever I am in five years will be exactly where I am supposed to be at that moment.

The Stunning Beth Ostrosky Stern

Beth Ostrosky Stern’s longtime friend and Hamptons neighbor Katie Lee inquires about the tireless philanthropist and best-selling author’s new career, her guilty pleasures and her greatest loves, including Howard Stern, who shot these breathtaking photos exclusively for Hamptons.

It was 2003, and I had just moved to the Hamptons. As someone who felt like an outsider looking in, I can tell you that it is not exactly an easy place to make friends. I was intimidated on a daily basis, to say the least. One afternoon, my then-boyfriend (and now ex-husband) told me we were having dinner that night with Howard Stern and his girlfriend, Beth Ostrosky. I raised my eyebrows and gave him a look expressing my apprehension. He said, “No, Howard is really a nice guy, you will see. And you are going to love Beth.”

Okay, I thought, if you say so. Beth is beautiful with long, gorgeous blonde hair; she is tall with a great body. In short, she is the kind of girl who seems like she would be all too easy to dislike. I was nervous about our double date. What do you talk about with Howard Stern and his supermodel girlfriend? Would he talk about sex? Would I seem like an uncool country bumpkin? I could hear my mom saying, “You had dinner with whom? Oh, Katie.”

Within five minutes of meeting Howard and Beth, I knew the night was not going to end at a topless pool party. These were my kind of people, and Beth was the kind of girl I wanted to be friends with. Lucky for me, Beth wanted to be friends with me, too. Over the past eight years, we have been through it all together—two marriages, one divorce, career ups and downs, new additions to our families (pets; no babies, yet)—and we continue to bond over our shared love of the Hamptons.

KATIE LEE: You and Howard are the most affectionate couple I know. What is the best thing about being married to him?
BETH OSTROSKY STERN: You always say that! Actually, you are not the first person to tell us that. We really do have fun together, day in and day out, and we do well when we are together 24/7. After almost 12 years, I still cannot get enough of him. We love to say that we are so lucky that we get to have a slumber party together every night. What is our secret? We appreciate each other, and he really listens to everything I say. I think he is quite a catch—the perfect husband.

KL: The two of you spend most of your downtime here in the Hamptons. What are your favorite things to do?
BOS: Anything that Howard and I are doing together makes me happy. We love to run or ride our bikes together; take beach walks with Bianca, our nine-and-a-half-year-old bulldog; walk into town and shop at the local stores; dine at the incredible restaurants out here; and just hang with friends. My favorite times are having you over for dinner with us. Remember New Year’s Eve last year here in the Hamptons? How much fun did we have? We spend time here year-round. The winters in the Hamptons are magical.

KL: Describe your typical Hamptons day.
BOS: We always wake up together around 5 AM, feed the cats and Bianca and have our breakfast, then we meditate together. We practice transcendental meditation; Howard has been doing it for more than 20 years, and I started three summers ago, two times a day, every day. Howard and I usually run three to five miles every day or take a beach walk and then plan our dinner. By 9 PM we are in bed. We are such the grandma-grandpa couple, going to bed early and planning our meals.

KL: Since you know the area so well, do you have any secret spots or activities that most people do not know about?
BOS: You and I seem to have discovered Exhale Bridgehampton’s Core Fusion class. I do not know if people will love me or hate me for telling them to try it, [but] it really is such a great workout. I am hosting a class there on August 6 at 6 PM; all the proceeds will go to my favorite organization outhere, the Wildlife Rescue Center of the Hamptons. I signed you up already. It should be fun—exercise then cocktails, my two favorite things.

KL: Howard has become quite the photographer, and lucky for him, he has you as his muse. How does it feel to be in front of his lens? Does it make you nervous or more comfortable?
 BOS: Howard loves his newest hobby, and it is taking over our lives! No one in the house is safe—click, click, click, every second. But, seriously, he is really good and I love being his muse. He has taken pictures of me and our pets that I will cherish forever. I think he captures a look from me in his photos that no one else can achieve. I suppose it is the “look of love.” He is so cute when he is taking pictures; he melts my heart.

KL: I am always so impressed by the work you do for animals—you are a spokesperson for North Shore Animal League America, and you are involved with the Wildlife Rescue Center of the Hamptons.
BOS: I love the work I do for NSALA, spreading the word of its lifesaving mission—almost 1 million animals adopted to date. Also, I cannot say enough about the work NSALA does at the Wildlife Rescue Center, right here in the Hamptons. The magnificent animals in our backyards get hurt all the time, and it is up to us to help them. I beg everyone to call the center if they see an injured or sick animal; put the number in your phone. I love going to the center in Hampton Bays and visiting the animals. Swans, ducks, deer, turtles, foxes, eagles, squirrels, bunnies—Howard actually just spent the day there photographing the animals. I am cochairing the annual summer event on August 20 at the home of Leslie Alexander and Liz Brown. You are coming to that, too, by the way.

KL: Last summer you debuted your book, Oh My Dog: How to Choose, Train, Groom, Nurture, Feed, and Care for Your New Best Friend, which became a New York Times best seller. Summer seems to be the time of year when our pooches get in trouble. What are your top safety tips for our furry friends?
BOS: I was shopping at Rumrunner Home in Wainscott the other day, and in the lot there was a parked car with a Siberian husky, in 90-degree weather and not in the shade. I went ballistic. You already know this, but let us remind people to not leave their pets in the car while shopping—this can be fatal! Ticks are also out in full force here. People should ask their vet what kind of prevention method he or she recommends. Also, cold water should be accessible to pets at all times. I like to put ice cubes in Bianca’s water dishes all summer long.

KL: You and Howard made some additions to your family recently. What does Bianca think about her new brother and sister?
 BOS: Over the past year and a half, Howard and I have adopted two adult cats from North Shore Animal League, Apple and Walter. Cats are such easy, fun pets. Bianca is so kind to them, but she always has to have our undivided attention, of course! They are being photographed by their dad every second as well. They seem bored by the picture-taking already.

KL: You have a beautiful home, and now you are taking your décor expertise to television. Tell me aboutMom Caves and the Hamptonsinspired show you just did.
 BOS: I was so lucky to be able to shop for it at some of my favorite Hamptons stores. Homenature is a great place to go to for Hamptons-esque accessories—baskets, picture frames, trays, pillows and more. And Rumrunner Home is a great store to find fun, beachy artwork and furniture. On Mom Caves [airing at the end of the summer], we create a Hamptons-inspired family room for this special New Jersey schoolteacher. Her favorite place to visit is the Hamptons, so we brought a little of it to New Jersey.

KL: I know a little guilty pleasure you and I both share—and Howard, too. I’ll let you guess…
BOS: Reality television! How many texts do we send each other on a daily basis about The Bachelorette? I am so lucky that my husband is obsessed as well. Sometimes he presses pause when a show is on and I talk over the TV, then he waits for me to finish before he unpauses. Dancing with the Stars, American Idol, America’s Got Talent, Celebrity Rehab—we are obsessed.

KL: You have a storybook love and have created quite a diverse and successful career for yourself. Out of all my friends, I look at you and think you are just about as close to “having it all” as anyone I know. Where do you see life taking you in five years?
 BOS: I will hopefully be as happy and as fulfilled as I am at this very moment, surrounded by the love of my husband and my animals and friends like you. I would love to open a shelter of my own one day. If I can make that happen, all of my dreams will have come true.