Playdates and Japancakes

November 14, 2017 Farrar

By Steph Farrar

Oh so long ago, before weddings and babies, adulting and anxiety, I traveled to Osaka and Tokyo with Sam and his former band (please get back together) Phantom Planet. We ate our way around these massive cities in between their gigs and Harajuku shopping, blindfolded when tasting raw horse meat (to my and Sam's surprise), robata chicken gizzard, liver and heart - and the rest of this damaged animal, Ippudo ramen, crisp beer, and many other weird and wild dishes.

The next afternoon, after jet-lagged Sam and I decided to dye our hair in a fancy Japanese Salon (where they had NO idea how to work with Caucasian hair) we met the rest of the guys at a pancake house, a chain actually. But to us, this spot was wholly progressive.

*Making a batter with a few simple ingredients.*

We used to travel more; correction, I used to travel more. So when a memory from a decade back presents vividly like yesterday's sunset, something about it must've made it stick. It wasn't the egg in the batter, but something else ... it was just THAT GOOD.

I've always been an adventurous eater, even as a chap. I recall the first time I actually enjoyed avocado. I remember loving steamed cabbage, covered in butter and s+p, tossing cubed sweet potato back like popcorn. This doesn't seem that "adventurous" until you have your own 8-year-old who's the pickiest, most bland eater of all time. All the sudden a quesadilla would be a win for this mom.

As my hair slowly recovered from the intense dye, a cabbage pancake sounded like a reprieve. Something crisp and unique for our American palettes. Shit, just something different from sushi, bonito flakes and ramen.

I'm one of those ladies who always grabs last minute food magazines at the check-out stand at Gelson's. Bon Appetit, Food & Wine, Cooking Light, Real Simple... you name it. Last month, Real Simple killed it. I pulled two pages and immediately started testing recipes for a few catering gigs. This gremolata below went so well over sea bass filets soaked in the fennel and farro, served over slow roasted tomatoes. Now, the japancake is a new staple in our house since making it for the first time in years. And the sauce is a forever larder stock.

Just like the Japanese pancake house, adorned with dozens of topping options, the most important ingredient in the recipe is the sauce. Sriracha, mayo, ketchup, tamari (or soy, coconut aminos), Worcestershire. Die. Oh and scallions, which are really just an excuse to add green.

*Mix the cabbage, carrots, eggs, ginger, flour and s+p. Let it sit.*

Between professional days, parent / teacher conferences, holidays and WTF days off for no reason, Vesper has had a LOT of playdates lately. Incidentally, the playdate is sort of a vacation for me. They play with each other, require snacks near constantly, but for the most part, they leave me alone. It's magic. I get to cook and play in the kitchen, shove food in their mouths as they scoot by, and carve out the time I need to be creative.

I've been cooking so much for other people lately, for parties and vacations, small dinner or lunch gatherings. For someone who's always been the social butterfly in almost any setting, I'm reveling in the peace of stepping away from it all and focusing. Intent on feeding those I love and admire, winning their praises, sleeping with compliments. What a joy to provide. A joy beyond.

Feed your loved ones Japancakes. They will keep coming back for more. Just remind them to take beano before bed. Cause you know, toots.

Japancakes (Okonomiyaki)

adapted from Real Simple

Ingredients:

3 scallions
4 cups shredded green cabbage (from ½ small head)
¾ cup all-purpose flour (or almond flour for GF)
½ teaspoon grated fresh ginger
4 large eggs, lightly beaten
2 tablespoons tamari, divided
2 tablespoons canola oil
¼ cup mayonnaise
1 teaspoon sriracha
¼ cup ketchup
1 tablespoon Worcestershire sauce

Directions:

1. Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.

2. Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.

3. Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Add ketchup, Worcestershire, and remaining 1 tablespoon tamari. Drizzle sauce over pancake and sprinkle with sliced green scallion.

Makes one large pancake or about 6 small ones.

*A little smaller so friends can use their hands*

Finish Strong

September 25, 2017 Farrar

*Peaches wrapped in prosciutto, topped with hazelnuts, mint and olive oil.*

By Steph Farrar

Wow them in the end. That's always been my goal. On stage, finish with your best song; on the track, score with your fastest 400 yard dash of the season; on New Year's, compliment your love with the best toast of the year.

And on a cleanse, finish strong. Don't cheat.

Because if you do, you will regret it.

My favorite meal of all 30 days, shrimp with tomatoes and zucchini, topped with fresh parsley. So easy. Preheat oven to 400 and roast cut tomatoes with olive oil, garlic, salt and pepper for 15 minutes. Remove from oven and add shrimp to cookie shee… — My favorite meal of all 30 days, shrimp with tomatoes and zucchini, topped with fresh parsley. So easy. Preheat oven to 400 and roast cut tomatoes with olive oil, garlic, salt and pepper for 15 minutes. Remove from oven and add shrimp to cookie sheet, roast for another 5 minutes. Serve over zoodles and top with fresh parsley.

There's a sick satisfaction with bragging rights. You've worked hard, you need recognition, you crave attention. Maybe that's why you did this whole thing to begin with?

Or perhaps that is what your life has been about... attention? The world is a stage, yes?

Let's get back to food. 30 days of really good food. I hope I made this look easy. Because it is; it was. And it will be the next time I do (we do) another Whole30. I've decided to stick to this food plan, loosely. Yes, I will tear off a bite of that ridiculously good pretzel bread and warm butter before my Alaskan King crab and sautéed spinach, Yes, I will have a gorgeous glass of Cab with it. Yes, a bite of cheesecake every now and then. But moderately...proudly.

This goodness sneaks in with a major surprise. Blend 3 cups of spinach with one egg. Pour onto a parchment lined cookie sheet and bake for 15 minutes on 400. Cook egg whites in a little oil, top with tomatoes and avocado, s+p. A fake breakfast burri… — This goodness sneaks in with a major surprise. Blend 3 cups of spinach with one egg. Pour onto a parchment lined cookie sheet and bake for 15 minutes on 400. Cook egg whites in a little oil, top with tomatoes and avocado, s+p. A fake breakfast burrito! Whole30 would not support this, as any sort of carb "fake" isn't allowed. I said screw it.

Deprivation is one thing. And it's no good. Take something away from yourself and all you will do is obsess over its loss.

But moderate with balance, realize you're not "missing" anything, and know it's only 30 days. It's meditative, restorative.

*One of the only meals I didn't make on my Whole30, from the Lake Arrowhead Resort and Spa, white and green asparagus with salmon topped with tomato compote. Marvelous.*

Ever since I was little, I've always romanticized the notion of 'being a writer.' Actually, I romanticize most aspirations in my life, but tend to focus more on the end result, rather than the journey.

I wanna be a writer, go on a book tour, sign autographs, high five strangers; I wanna be a rock star, sell millions of albums, tour the world, fly my friends to special vacations on yachts; I wanna host a cooking show, spread my love of gathering, drink wine like an Italian, listen to jazz while slow roasting lamb.

Wait, that last one... that's gonna happen. And I'll romanticize it until it's a reality.

Tender meatballs with slow cooked rainbow chard and brussels sprouts.Chop chard and sprouts nicely, cook in a little olive oil and s+p while you make the meatballs. Combine 1 lb. ground sirloin, pork or turkey with chopped zucchini, an egg, any herb… — *Tender meatballs with slow cooked rainbow chard and brussels sprouts.*
Chop chard and sprouts nicely, cook in a little olive oil and s+p while you make the meatballs. Combine 1 lb. ground sirloin, pork or turkey with chopped zucchini, an egg, any herbs you feel like, s+p, grated carrot and red pepper, form into balls. Heat olive oil in pan and sear the meatballs for about a minute on each side. Add sauce to pan (you can either make sauce like *this* *(no cream), or add jarred sauce, my favorite is* *Rao's* *marinara). Let simmer on medium-low for 20 minutes. Add to chard and brussels.*

Seaweed Salad with raw Ahi tuna. I don't care what diet you're on. This will kill you every time.Combine high quality Ahi tuna with a touch of sesame oil, garlic, coconut amino, s+p, red pepper flake and let marinade. I bought this seaweed salad fro… — *Seaweed Salad with raw Ahi tuna. I don't care what diet you're on. This will kill you every time.*
*Combine high quality Ahi tuna with a touch of sesame oil, garlic, coconut amino, s+p, red pepper flake and let marinade. I bought this seaweed salad from Gelson's and it ruled.* *This* *is a great recipe, minus the sugar and replacing the soy with coconut amino.*

I think life is a process of figuring out the joy thing... where do we get it from? Do we just pull it up like an onion from the soil and cross our fingers it makes a great base for life? Do we search for it with intent and purpose, or just let it arrive?

Some people thrive on wellness and exercise, some cleanses and nutrition, some alcohol and drugs, some parenting, some addicited to work. It's taken me this long, after being an athlete, a bartender, a singer, a songwriter, an actor, an assistant, a home cook, an organizer... (shit) to land in a spot that feels just right. Start with the heart of the home. the kitchen. And move out from there.

*Minestrone. One of my favorite make-in-the-morning go-to's. Recipe here. Skip the beans for Whole30 - and the pancetta if sugar is present. Use Pederson Farms bacon.*

This wins every time I make it. Turkey burger patty over spagetti squash, with avocado, salsa and fresh cilantro. First roast your spagetti squash like French does it here. The combine 1 lb. ground turkey with one small diced onion, fresh herbs, and… — This wins every time I make it. Turkey burger patty over spagetti squash, with avocado, salsa and fresh cilantro. First roast your spagetti squash like French does it here. The combine 1 lb. ground turkey with one small diced onion, fresh herbs, and an egg. Make patties, cook over medium-high heat in olive oil for 3-4 minutes per side. Let rest. Plate over squash and top with avocado, salsa, and fresh cilantro. Die.

I'm missing my Whole30, something to obsess over daily, a focus. When I'm not working or writing, cooking or parenting, I feel a void. I had to take a break from organizing to let my body heal. Cause I'm old.

All I wanna do is feed people. Manual labor hurts.

*Simple salmon skewer with onions and red and green peppers. I just grilled this right on a stove-top griddle. And served with an arugula salad with avocado and peach... lemon vinaigrette.*

*Three recipes - one day of your Whole30. Breakfast, Lunch and Dinner. Start with scrambled eggs in coconut or olive oil, Whole30 approved sausage, fresh fruit and an almond milk latte.*

Breakfast above. Lunch below. Dinner follows.

*Chicken apple sausage with mustard, greens, mango salsa, red pepper and cucumber to dip into avocado crema.*

The best chicken chili you've ever had. In fact, I'll probably do an entire post on this recipe. I stole it from the Whole30 instagram recipe page. In a nutshell... get out your slow cooker in the morning. Add one diced red pepper (or two), one dice… — The best chicken chili you've ever had. In fact, I'll probably do an entire post on this recipe. I stole it from the Whole30 instagram recipe page. In a nutshell... get out your slow cooker in the morning. Add one diced red pepper (or two), one diced onion, 5-6 minced garlic cloves, 2 deseeded diced jalapeños to the bottom of your slow cooker. Add 3 tbsp cumin, 2 tbsp chili powder, 2 tbsp dried or fresh oregano, 2 tbsp salt and freshly groud pepper. Add 1 lb. boneless skinless chicken breast and cover with 4-5 cups of chicken or vegetable broth. Cook on low for 5-6 hours. Remove chicken and shred with two forks. Return to pot and add one can of full fat coconut milk. Let cook on high for another half hour. Serve with fresh avocado and cilantro.

And a few more ideas before you decide to join this Whole30 journey...

I hate this picture. But the meal was excellent. Roasted sesame seed crusted pork tenderloin with cabbage, apple and pear slaw, topped with thyme. Combine 5 tbsp olive oil with a lot of minced garlic (like 5-6 cloves) s+p and whisk for a minute. Add… — I hate this picture. But the meal was excellent. Roasted sesame seed crusted pork tenderloin with cabbage, apple and pear slaw, topped with thyme. Combine 5 tbsp olive oil with a lot of minced garlic (like 5-6 cloves) s+p and whisk for a minute. Add the marinade and pork to a plastic bag and let flavors combine for at least a half hour. In a bowl, add half a head of chopped green cabbage, one sliced green apple, and one sliced pear. Top with fresh thyme. For the dressing, combine 3 tbsp olive oil with juice of half a lemon, s+p in a bowl and whisk. Add dressing to the cabbage combo and let sit. Preheat oven to 400. Remove pork from bag, cover all sides in sesame seeds and press into the meat. Sear on high heat on an oven safe griddle for 3-4 minutes per side. Place in oven for 14-16 minutes.

Sauteed, one-pan goodness. Ground turkey with sweet potatoes, spinach and topped with parsley. In a large sauce pan, bring one tbsp olive oil to medium heat and add one small diced onion. Cook for 2-3 minutes. Add ground turkey and brown meat. Add d… — Sauteed, one-pan goodness. Ground turkey with sweet potatoes, spinach and topped with parsley. In a large sauce pan, bring one tbsp olive oil to medium heat and add one small diced onion. Cook for 2-3 minutes. Add ground turkey and brown meat. Add diced sweet potato and cook on medium-low for 15 minutes. Season with salt and pepper. Add 3 cups of spinach to the pan and let wilt. Cook for 3-4 minutes to combine flavors. Season with additional salt and pepper if needed.

Turns out diet can help reduce inflammation. Over the last 30 days, my thyroid levels have gone down, my overall sleep has set records in my life, and my general attitude about food has shifted.

This stuff really works.

It's only 30 days, remember?

2 week Whole30 Shopping List

Proteins:

1 dozen organic brown eggs
1/2 lb. deveined shrimp
2 lbs. ground turkey / beef / chicken (or combination)
1 packet chicken apple sausage
8 oz. turkey sausage
1.5 lbs. boneless skinless chicken
1.5 lbs. wild salmon
1/2 lb. ahi tuna
prosciutto
1 pork tenderloin
8 oz diced pancetta

Vegetables / Fruits:

tomatoes
6-8 zucchini
2 large onions
head garlic
head green cabbage
shredded carrots
white and green asparagus
rainbow chard
brussels sprouts
3 red peppers
scallions
seaweed
2 sweet potatoes
spagetti squash
spinach
romaine lettuce
2 cucumbers
celery
avocado (at least 3)
jalapeno
lemons / limes
strawberries / blueberries
mango
3-4 peaches

Spices / Herbs / Pantry:

basil
cilantro
thyme
parsley
mint
salsa
coconut aminos
almond milk
almonds / hazelnuts
olives

Plum and Ricotta Crostini

September 13, 2017 French

By Sierra French-Myerson

Snacks. Wine. Conversation. Connection. Boom!

Booming* is weird. It’s a new adventure for me. Those of you not exploring the world of app dating might not understand “The Boom”. I barely do, but I’m trying. I’m trying hard. Trying hard to be open. Trying hard to think outside of the optimal “meet cute” in the produce section of a grocery store. Trying hard to date. Trying hard to date through my phone. It’s bizarre so far, to say the least…

I’m also not a tech / computer driven person. So, “virtually” meeting people has been a rapid adjustment for me. But…deep breath, take a pause…I’M BEING OPEN. It’s just especially weird for me because it feels like a perverse video game. You look at a picture. “He’s attractive.” So, you swipe right. BOOM! A connection is made. What does that mean?? He liked your picture too? OH MY GOSH, is it meant to be? IT can’t be that easy. But, ugh, I’m being “open” so, now, I will have a ton of awkward blind date-like app text message conversations with this man. Uh oh…

But, I’m ready for it, and it’s just a beginning. Sure, the beginning can be the hardest part. What do we talk about? I don’t care about rock climbing, but I do like tennis. I see that you are 7.6 miles away. Where do you live? Culver City…cool I say. “Where do you live?”, he asks. “East”, I say. And, then, radio silence. Really, that’s how specific we’ve gotten? In a city that stretches and reaches so far. And, where the biggest (certainly my biggest complaint) about meeting people is that we’re wide-spread. We’re in our cars. We don’t randomly meet. Especially, if we’re not 23 and regularly going to bars. So, 7.6 miles is really a deal breaker?

Therefore, I “app text” pause on this guy, and, keep swiping. I’M BEING OPEN. Because, I want to have wine and snacks and conversation with someone compelling and exciting and attractive…to me. And, ultimately have “that” connection…I want my “the one” BOOM. And, as much as I’d like it to manifest itself in a classic and authentic romantic comedy style scenario, I’m going to commit to giving this app dating a chance.

I want to make the snacks for someone. “Our” little tastes and treats that we eat while we get to know one another. That I make again once we know we like each other. And, then again, once we know that we love each other.

I will say this now…if, I actually end up with someone through this world-wide-webness, I will have fireworks at our wedding…ideally, simply just sparklers…at our own table…as an homage…BOOM!!

*To BOOM is to Bumble

Plum & Ricotta Crostini

What you'll need:

A loaf of Ciabatta, or other good quality fresh bread, sliced to 1/4 inch thick
2 different varietals of plums (I used both Dapple Dandy and Black Beauty, to offset tart and sweet)
Fresh whole milk ricotta cheese
Good olive oil
Salt & Pepper

Directions:

Preheat oven to 350. Arrange bread slices on large rimmed baking sheet. Generously drizzle with olive oil, and season with salt and pepper. Bake until golden, 15 - 20 minutes. Let cool completely.

Meanwhile, slice / quarter plums. There is no right or wrong here.

Once, crostini is cool, heavily spread each slice with ricotta. Drizzle with olive oil. Season with salt and freshly ground pepper. Lay plum slices and segments however your heart desires; casually or with strong intention (just like dating). Drizzle plums with olive oil, and then again, season with salt and pepper.

And, keep your fingers crossed for a BOOM!

Everyday Whole Grains; Part 2

April 25, 2016 Stephanie Farrar

By Sierra French Myerson

As Steph recounted recently, French & Farrar had a wonderful day in the kitchen with Ann Taylor Pittman, executive editor of Cooking Light Magazine a few weeks ago. She joined us at Steph’s house on a Sunday morning to cook a few recipes from her gorgeous and enlightening new cookbook, Everyday Whole Grains. We had a blast. With no pressure to feed a waiting party of people, the three of us were able to just casually cook, swap stories, and enjoy ourselves. The day really resonated with me. Steph and I had never met Ann. We loved her cookbook and aesthetic taste, so we imagined our general sensibilities would act as a common ground and comfort to our afternoon with her. “Hi, so nice to finally meet you. Let’s make salmon.” It could have been awkward and unnatural but, it wasn’t…at all.

Within a few minutes, we were fluidly chatting about everything, reaching way beyond culinary talk. Food may have acted as the ice breaker, but we actually didn’t need it. Before we knew it, we were laughing and gabbing our way through four of Ann’s recipes. We started with her Buckwheat Hot Cereal around which we set up a sweet and savory topping bar. It was so simple, satisfying, and adaptable. Then, we made the Kamut Salad with Roasted Cauliflower and Avocado. It was too delicious to breeze through to the next recipe, so we poured some wine, sat down, and relaxed over our perfect Sunday lunch fare.

Next up, we put together Ann’s Crunchy Zucchini Chips. Inspired by fried zucchini, but way better, way crunchier, and way healthier, they are truly an ultimate snack or bbq side dish, and beyond easy to make. We whipped up a simple aioli, and couldn’t help ourselves from dipping and grazing on them throughout the rest of the afternoon.

Having gone from breakfast to lunch to snack-time, the Crispy Herbed Salmon was a prime “dinner” choice as our fourth recipe from Ann’s book for the day. So flavorful and crispy, it is an ultimate dish to keep in your go-to reservoir. The crispy bulgar that coats the salmon is insanely good. I could probably eat it sprinkled on just about anything. Ann’s recipes are so versatile too. I will definitely be trying out the crispy bulgar on other fish and proteins.

As the three of us stood around the kitchen island nibbling on the salmon and gushing about the lovely day, I was struck by how at ease I felt. Cooking with Steph is always a favorite time for me. We are so seamless together, it makes it even that much more fun. Life can obviously get in the way of days like this, but that Sunday acted as a wonderful reminder to me about the heart of French & Farrar. We love cooking and hanging in a kitchen together, taking inspiration from others, and never taking it too seriously. And, Ann was a fantastic addition.

Crunchy Zucchini Chips

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

1/3 cup whole-wheat panko
1 oz. Parmesan cheese, finely grated (about 1/4 cup)
3 Tbs. uncooked amaranth
1/2 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
12 oz. zucchini, cut into 1/4-inch-thick slices
1 Tb. olive oil
Cooking spray

Directions:

Preheat oven to 425.

Combine first 6 ingredients in a shallow dish. Combine zucchini and oil in a large bowl; toss well to coat. Dredge zucchini in panko mixture, pressing gently to adhere. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan. Bake at 425 for 26 minutes or until browned and crisp. Serve immediately.

Serves 4 (serving size: 8-10 chips).

Crispy Herbed Salmon

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

3/4 cup Crunchy Fried Bulgar (recipe below)
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh chives
3 Tbs. canola mayonnaise
1 tsp. Dijon mustard
Cooking spray
3/8 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Directions:

Preheat oven to 425.

Combine first 3 ingredients in a small bowl, tossing well.

Combine mayonnaise and mustard in a small bowl, stirring well. Arrange fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with salt and pepper; spread mayonnaise mixture evenly over fish. Carefully pat Crunchy Fried Bulgur mixture evenly over fish. Bake at 425 for 10 to 12 minutes or until desired degree of doneness.

Serves 4.

Crunchy Fried Bulgar

Recipe from Ann Taylor Pittman’s Everyday Whole Grains

What you’ll need:

3 cups cooked bulgar
6 cups canola oil or peanut oil

Directions:

Line a jelly-roll pan with several layers of paper towels. Spread cooked grains out into a thin layer on paper towels. Let stand 1 to 2 hours to dry out surface moisture, stirring grains occasionally.

Heat oil in a large Dutch oven until thermometer submerged in oil registers 375. Do not use a smaller pot (moisture in the grains will cause the oil to bubble up vigorously). Add 1/2 cup cooked grains to oil; do not add more than this, or oil may bubble over. Cook 4 to 5 minutes or until grains are browned and crisp; do not allow temperature of oil to drop below 350 degrees. Remove fried grains from pan with a fine wire mesh ladle; drain on paper towels. Repeat procedure with remaining grains, 1/2 cup at a time.

Makes about 3 cups.

Roasted Beets with Burrata and Blood Orange Vinaigrette

February 11, 2016 French

By Sierra French Myerson

You know how hearing a certain song can transport you back in time? Instantly, you’re in the 7th grade, or on a family vacation, or having you’re first kiss all over again. We produce our own life’s soundtracks through our experiences. Food has that same power of time travel for me. A particular taste, smell, or texture can immediately conjure a memory and send me somewhere else. The pop of a warm, freshly picked cherry tomato and I’m 5 years old in the backyard with my mom and our vegetable garden. The smell of freshly caught grilled fish happily delivers me to Spain in the summer I travelled there after 9th grade. The tender chew of octopus summons the first time I had sushi (other than a cucumber roll) with my dad.

Beets play a funny role in my food-memory bank. I grew up in “the healthy house”. There were no pizza-bagels for me at snack-time. A bowl of frozen organic fruit was the after-school treat at my house. We had the best back yard in town, and everyone still wanted to have play-dates at Caroline’s or Ali’s. It didn’t matter that one’s mom was strict or that the other’s brothers would rough-house us, they had epic junk food pantries.

My mom was clearly ahead of her time in the food shopping department (and in other of life’s departments, as well), and it ultimately, thankfully, rubbed off on me. We shopped at the only two health food stores in L.A. back then. Now, there is one on every other block. Organic was a no-brainer to her before it was really accessible. Now, organic shaming seems to be common practice among new parents. If only I could time warp young Caroline and Ali to my house for a play-date in 2016, they would be jealous of my pantry and all of it’s healthy and en vogue snacks. Sesame crackers. Check. Veggie chips. Yep. Almond butter. Second shelf.

So, needless to say, beets were around while I was growing up. And, their earthy flavor instantaneously takes me back to being 4 years old at The Source restaurant on Sunset Boulevard. At the time, The Source was probably the only organic vegetarian restaurant in town. So, naturally, it was pretty much the only restaurant at which we ate out. I can vividly remember sitting in a booster seat eating tofu and sipping on freshly squeezed watermelon juice (my version of candy). My mom would always order an enormous salad and feed me some of her veggies. But, the raw julienned beets really stuck to my taste buds. They tasted like sweet dirt, and I enjoyed it.

Let cool and then the skins will just slip off

It was during one of these dinners at The Source, while I nibbled beets and gulped down my watermelon juice, that my mom went into labor with my sister. The excitement of the actual arrival of my new sibling was beyond thrilling. I can recall it like it was yesterday. Therefore, delightedly, beets always blast me with a quick burst of joy, as I remember getting to finally meet my new forever friend and sister.

*Side note: Thank goodness I wasn’t eating a gross processed soggy bagel-pizza when one of the greatest moments of my life occurred.

Roasted Beets with Burrata and Blood Orange Vinaigrette

What you’ll need:

1 bunch of beets (about 5), well scrubbed (the smaller beets are sweeter)
1 blood orange, juiced
1-2 tbsp
red wine vinegar
6-8 basil leaves, torn
1/4 cup of olive oil
1-2 balls of fresh burrata
Sea salt, to taste
Freshly ground pepper, to taste

Directions:

Preheat oven to 425 degrees. Wrap 2-3 beets, depending on size, in foil. Place on a baking sheet. Roast beets for 45 mins to 1 hours, until they are soft to the touch. Cool beets in foil packets until they are cool to the touch, and peel off the skins.

While the beets are roasting, make the vinaigrette. In a small bowl, whisk together the blood orange juice, red wine vinegar, and olive oil. Season with salt and pepper.

Quarter the beets, or cut in eighths, depending on size. Toss beets in the vinaigrette. Let them marinate until you are ready to plate and serve. They’ll just continue to soak up the dressing, so no rush.

Center the burrata on your platter. Spoon the beets around it. Drizzle olive oil over the burrata. Sprinkle basil over the dish. Finish with a pinch of sea salt.

Chicken Lettuce Cups

January 28, 2016 Farrar

By Steph Farrar

This week, my post was going to be ... a glass of wine. How to open it, pour it, and drink it.

And then I remembered, most people reading this already know how to do that. And do it well. So I decided not to waste your or my time.

I've been to an Urgent Care or doctor's office 6 times in the last two weeks with one or both kids. So I've gotten VERY good at opening and drinking wine. I thought I could share my expertise, but again, unnecessary.

Lately, I've noticed a common theme among friends regarding the kitchen, cooking, hosting, prepping, serving. More often than not, folks are genuinely scared of cooking. I think more appropriately stated, they're scared of failing at cooking. The stakes are high when you make the decision to invite people over and serve them, or whip up dinner for your best friend, or even to spend the afternoon recipe-testing on your own. It can be expensive, it's definitely time consuming, and it will absolutely destroy a clean kitchen. Unless you're Type A or have a live-in housekeeper.

And then I started thinking about this blog and our input and impact. Truthfully, I should make all of my pictures look as terrible as my kitchen looks while cooking up these recipes before, during and after. Clearly these are staged food photos to help you understand the process, break down the ingredients, see how I chopped, minced, or diced etc. But am I giving off the wrong impression? Am I making it too staged, too set up, too perfect? (which is kind of a joke anyway, as I'm no photographer)

It's anything less than perfect. It's a process. And it's really not scary.

So, new mission. Make cooking less scary. For instance, this recipe is literally nothing more than adding a few things to a bowl and combining, cutting up some protein and vegetables, and throwing it all in a hot pan. Then spooning it all into a piece of crunchy lettuce. That's it. Not. So. Scary.

Get it all in a pan. Watch it work for you.

There's so much that fills me with fear.

Bringing up two little ones in a world that's getting hotter and heavier with time? Anxiety inducing. Driving through a canyon in the rain at night, alone? Terrifying.

But cooking? Especially home cooking? Nah. I'm not trying to be Anthony Bourdain, Nigella, Bobby... I won't pretend I belong in a professional kitchen.

But I try every day. And if you can afford the time and groceries, you should try as often as you can as well. Even if it fails, who knows? You might enjoy it!

Chicken Lettuce Cups

stolen from Epicurious

Ingredients:

2 tablespoons light soy sauce
1 tablespoon hoisin sauce
2 tablespoons clear rice vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1/3 cup red onion,minced
1 cup chopped button mushrooms
1/2 cup water chestnuts, minced
1 pound boneless, skinless chicken breasts, minced
8 to 10 inner leaves iceberg or butter lettuce
Handful of fresh cilantro leaves, coarsely chopped

Directions:

Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.

Heat 1 tablespoon of the oil in a wok or deep pan over high heat. Stir-fry the garlic and ginger for 20-30 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2-3 minutes. Remove the contents of the wok.

Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 2 minutes, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.

Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

Skip the Mashed, go with Scalloped

December 3, 2015 Farrar

By Steph Farrar

You might be thinking, well this is a little late. Wasn't Thanksgiving last week? Why didn't I know about this recipe like 10 days ago? That way I could've skipped mashing all those damn potatoes. Don't fret. I'm cooking Christmas dinner for our entire family this year, and this scalloped potato dish will reign. I still have three weeks to plan the menu, but there is no way I'd leave this recipe out.

For as long as I've lived in Los Angeles, my outrageously talented and gorgeous girlfriends have gotten together for an annual potluck Holiday party and gift exchange. Two years ago I brought this dish which was literally destroyed within minutes of counter touch-down. It is not light; it is not vegan; it is not anything other than savory perfection. And I challenge you to either complement your mashed potatoes with this recipe, or completely substitute.

This year, I am hosting the gal party at our new(ish) house for Sunday brunch. It's a first; in lieu of a debaucherous, wine guzzling white elephant evening, we'll be taking down mimosas and lining up at an over-the-top Bloody Mary bar, while indulging in Joan's on Third ham and dauphinoise ficeles. My kids will be at their grandparents house for the afternoon, and I will be toasty by 3 pm. Let's get into the Holiday spirit as a team, guys.

This potato casserole always reminds me of my girlfriends and the comical memory of them stuffing their faces around a glorious Christmas tree at Meghan's then new house. I hope this memory stays with me forever and reminds me of a time when everything felt right in my world. One of those excellent, and thankfully not rare, moments where it's all good.

I'm in denial it's already December. Still trying to backtrack to the distant memory of Thanksgiving, and birthdays, and babies born, and date nights without early mornings to follow. Still trying to hold on to the past and all it brings to the present table. Still looking ahead at things to come and people to meet and grow with, new memories to make. All while staring at my wrinkling, dry hands typing at a vacant coffee shop, getting older with each sip of my cappuccino.

I never announced this year what I'm thankful for around our hectic Thanksgiving table. As you might expect, second to family, I am insanely grateful for my girlfriends. For how they enrich my life, and more importantly, how each of us is making a difference in the world. Making and taking steps to help our daughters and sons (and ourselves) grow up in a time and place where they completely and totally have a voice. A world where we are teaching them to look up (from their phones), pay attention, and speak up. A world that will one day, hopefully, not be quite so scary.

I do what I do for one reason. To gather around a table and share a meal with people I love and respect is truly all I need to feel fulfilled, joyful, and content.

Let's take care of each other. And gather.

Herb Scalloped Potatoes

100% stolen from Epicurious

Ingredients:

1 1/2 pounds medium Yukon Gold potatoes
1 1/2 pounds medium red-skinned sweet potatoes
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter, or just use the whole damn thing
2-3 garlic cloves, minced
1 tbsp minced fresh Italian parsley
1 tbsp minced fresh rosemary
1 tbsp minced fresh sage
1 tbsp minced fresh thyme
1 1/2 tsp fine sea salt
3/4 tsp freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)

Directions:

Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut or mandolin slice into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.

Butter a medium to large baking dish (glass is best). Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Raw Vegetable Salad with Avocado & Pistachio Dressing

October 7, 2015 Farrar

By Steph Farrar

With one hand on the steering wheel and the other double-checking I packed enough snacks in Vesper's Spiderman backpack, I finally reverse out of my Valley driveway, earlier than we are all ever usually awake. What happened to my youth?

I never in a million years thought I would be posting on my own food blog about anything raw (unless an oyster or sushi) or vegan (unless a pair of stilettos). But here we are. It's happening. It's becoming clearer to me every day that my daughter is in real school, life is all about balance. And I've been out of balance for the last few years. Trying to juggle it all, make everyone happy, not rock the boat, forge ahead with content and grace. Well forget that. Just breathe girl.

And take it one day at a time.

And take it easy on myself. Think things through before worrying or jumping the gun, or even before speaking. I feel like I should be back in Kindergarten, learning the simplest yet profound tools in life. "You get what you get, and you don't get upset."

Now there's a rule to live by.

Balance was brought to me in the form of zucchini a few weeks back, when the summer staple was on its way out, sadly. My last chance to use my new spiralizer that's all the rage around this house. "Crunchy, green pasta?" wonders Flynn. Yes. It's crunchy green pasta, forever son.

I never wanna sound like a preacher, but I certainly learn something new every day, and usually either through the meals I cook or the things that come out of a family members' mouth. In Sam's absence, I learned that Vesper is completely boy crazy, knows every member of One Direction, wants to marry Niall, she will be a famous singer before she's 21, and Flynn will be her tour manager. So I'm thinking Sam and I should hang up our hats. Those 1D boys are doing pretty well.

I also learned that an avocado makes an amazing dressing base.

And that Flynn likes to cook, clean, garden, play dress up, and steal my make-up. So were are truly in for it. With my sous chef / housekeeper, along with my own personal Taylor Swift, we made a balanced, early afternoon raw salad in that 102 degree summer heat. The same heat that is rearing its ugly head again this weekend.

Sam is finally home after 5 very long weeks, and still trying to adjust to the extreme chaos. We started school. We met new families. We Facetime-d every single chance we could get. I went to my 20th high school reunion (which was EPIC, for all you Red Raiders out there). We fit it all in, because we have to. Because this is what we do. We balance it all. We make it work. We get what we get and we don't throw a fit.

And we plan for our daughter marrying a 1D member. Go girl.

Raw Veggie Salad with Avocado Pistachio Dressing

Ingredients:

2 zucchini, spiralized or julienned
1 cup shredded carrots
1 large red pepper, thinly sliced or julienned
1/2 cup either chopped cilantro, Italian parsley or a combination
salt and pepper
1/2 large avocado 1
/4 cup shelled pistachios
1 tbsp finely chopped cilantro
juice of 1 lime
olive oil

Directions:

In a bowl, combine zucchini, carrots, and red pepper.

Add cilantro, Italian parsley or both. Sprinkle with a healthy pinch of salt and pepper.

For the dressing, add the avocado, shelled pistachios, lime juice and cilantro to the bowl of a food processor.

Slowly pulse chop the nuts, lime juice, and cilantro with the creamy avocado. While running, add olive oil 1 tbsp at a time until silky and smooth. Add a little water to thin. Add salt and pepper to taste.

Combine the dressing with the raw veggies. Feel free to season with more salt and pepper as needed.

Greek Salad with Tomato-Water Vinaigrette

September 26, 2014 French

By Sierra French Myerson

Here’s the deal… I was spoiled rotten by a tremendous vacation to Greece this summer. It was truly life altering for many reasons. I was blessed enough to get a much needed escape. I thickened some very cherished friendships. I developed some sure-thing life-long new relationships. And, I fell in love with the Grecian way of life. It really is so transforming to get out of your constant.

I experienced the archipelago for a week aboard the epic Sir Winston Churchill, a spectacular sailboat. I told you I was spoiled rotten…truly killed with kindness by the generosity of old friends.

The color of the Aegean Sea is incomparable. The landscape of the islands is stunning. The food is delicious.

Greece is a family style country. They pass and plate and share. They take their time. It’s really a lovely way to appreciate the understated goodness that is Greek food.

In fact, one evening (night really…dinner doesn't happen until at least 10 o’clock), we went to a recommended restaurant on the island where we were docked. My fellow Americans had clearly not taken notice of the family style notion during our previous meals, and preceded to order “entrees” individually. Our confused waiter left the table and within seconds the chef appeared. He was bewildered by the number of duplicate requests of main dishes. Quickly, friends (whom had grown up spending the summers on the island) adjusted the order and set it straight. Then, slowly, large platters of deliciousness started to be shared around the table.

The mid-days while on The Churchill will forever resonate with me. We would anchor ship at a swim spot. Jump in the insanely beautiful water. Dry off in the sun. Pour a glass of wine. And, gradually, gather around the large dining table on deck. Me being me, I would position myself so that I could watch the chef prepare our lunch through the galley’s port hole. And, then, exquisite dishes of seafood or traditional fare would be served. Every day was something different and delightful.

Not a meal went by without some version of a Greek salad, which for anyone that knows me understands that this is a very good thing. It embraces two of my favorite things…peak in season tomatoes and cucumbers. The sweet, salty, tangy, crunchy, briny goodness of this effortless salad just makes me happy. It’s an ideal companion to any summer meal.

(Foodie Nation, keep your eyes open for Chef Kostas Papacharalampous. He’s going to be a big deal.)

Greek Salad with Tomato-Water Vinaigrette

What you’ll need:

2-3 ripe summer tomatoes
2-3 Persian or Japanese cucumbers (or 1/2 an English cucumber)
1/4-1/2 green bell pepper
1/4 red onion Greek olives
Good Greek feta cheese
Oregano (I prefer dried for this recipe, fresh is a little too strong)
Olive Oil
Red wine vinegar Sea salt

Directions:

There aren’t too many rules to this recipe. Really only five suggestions in order to make the salad in the way that the Greeks do it:

Cut the vegetables into big chunks. This is not a diced salad the way that we see it in deli cases in The States.

Top the salad with 1 or 2 big slices of feta, or several slabs if you’re making this for a crowd, generously sprinkled with oregano.

Serve the salad in a shallow bowl or serving dish. This is not a tossed salad so there is no need for a bowl here.

Be sure to have a big hunk of crusty bread to sop of the delicious juices that will accumulate.

Always use the freshest vegetables, obviously.

*Oh…treat yourself to a really good bottle of Greek olive oil! They’re wonderful.

Makes 2 servings. Easily multiplied.

Directions For The Tomato-Water Vinaigrette:

*Inspired by Michael Ruhlman’s Pasta with Tomato-Water

The salad is absolutely satisfying with a splash or two of red wine vinegar, a healthy drizzle of olive oil and a good sprinkle of sea salt. But, I’m such a junkie for the liquid goodness that pools beneath the veggies that I decided to play around with a quick tomato-water dressing to amplify the salad’s nectar.

Cut up the tomatoes first and season them generously with salt. Set them aside in a bowl. Allow them to sit for at least 15 minutes, and up to an hour. By now, a generous amount of tomato-water should have been drawn out of the tomatoes. Pour the tomatoes into a strainer over another small bowl. Add a hefty splash of red wine vinegar to the tomato-water. Whisk in olive oil.

Pour some of the vinaigrette into the base of the serving dish. Arrange the vegetables and olives. Remember, this is a rustic easy dish, don’t over think the presentation. Pour more vinaigrette over the vegetables. Place the oregano topped feta cheese on the vegetables. Generously drizzle with olive oil. Finish with a bit more sea salt, if desired.

Purple Beans and Nectarines

June 4, 2014 Farrar

By Steph Farrar

I recently befriended a lady who apparently performs a front flip out of bed every morning, to get her day started in a positive way. I know. I just barfed too.

This lady, this modern, authentic and charismatic character, is the real deal. She's not the paleo, gluten-free version of an interesting person. She is the most genuinely motivated and curious person I have ever met. She is also an insanely talented singer, especially in that joyful underwater, frozen in a castle, stuck in a tower kind of way.

She's like magic.

Magic like these beans.

Food can be magic.

I thought I did something wrong after steaming these beans before sautéing. I was super obsessed with the color, aubergine purple without the dreadful taste of eggplant (like the ONLY food I don't enjoy).

And then they turned green. Boring green bean green. I would have been bummed if they didn't somehow taste purple (not true). No, they tasted like perfection. Didn't even need sautéing, but I did it anyway, cause I had nectarines that needed a warm friend.

Now back to the front-flip girl. I'm going to attempt to not complain about being a parent of two. While difficult, it's certainly the most rewarding thing I've done in my life. When we wake up in the morning, after what has generally been a mediocre night's sleep, woken up by at least one of the two kids (lately both), it's kinda tough to greet the day with bright eyes when all I wanna do is roll over and snuggle with my handsome husband.

The front-flip girl wants kids. I can only imagine she'll be the most excellent mother... but I'm curious if she'll still practice said-flip once she's popped one out? I wonder. I don't doubt she will.

I say this often, but when you have kids, you need things to be easy. I'm a big fan of easy. This crisp, grilled salad is easy. Front flips are not. Getting out of bed and putting on a happy face isn't always easy, but damn it feels good to greet the day with a good mood.

I'm taking life lessons from this lady, reminding myself no matter how hard the middle of the night is, no matter how many time-outs we have to deal with, no matter how often spit-up soaks my left shoulder, those smiles I wake up to are worth it.

I know, barf.

Grilled Nectarines with Purple Beans

Ingredients:

1/2 to 1 lb. purple beans, ends snipped off
3-4 nectarines, cut from the pit into half-moon pieces
juice of half a lemon
olive oil
balsamic vinegar
Nice goat cheese like my new fave, Bucheron Montchevre
2-3 tbsp chopped toasted walnuts

Directions:

Bring a large pot of water to a boil, and either boil purple beans until tender, 4-5 minutes, or steam in steamer basket until tender, 7 minutes. Watch your purple beans turn green. Plunge beans in an ice bath to stop cooking. Remove from water and let dry. Cut into 2-3 inch pieces once cool enough to handle.

Heat 1 tbsp of oil in a skillet over medium heat. Gently sauté the beans until slightly browed. Add a pinch of salt, the juice of half a lemon and put aside.

Heat a grill pan or outdoor grill to medium high. Combine nectarines with a nice glug of olive oil and sprinkle with salt and pepper. Grill until browned, 5-6 minutes. Alternately, heat 2 tbsp of butter in pan and cook nectarines until browned, 5-6 minutes. Remove and let cool. Drizzle with balsamic vinegar.

Combine the beans and nectarines in a bowl, sprinkle with salt and pepper and another squeeze of lemon, top with crumbled goat cheese and toasted walnuts.

My Kind of Baby Shower

May 13, 2014 Stephanie Farrar

By Steph Farrar

When someone truly special moves to a different city, and when that someone is a glue amongst her lady-friends, we all suffer a little. Enter Mrs. Kelly Mathis Hellenga. Boo hoo.

A few weeks ago, I had the pleasure of lending my in-laws home to a few lovely ladies to host a baby shower for Mrs. Kelly. I literally did nothing to contribute to the party except secure the location (get father-in-law out of the house asap) and fight with my daughter. And of course, during a brief lapse in toddler negotiations, thoroughly enjoy a perfect afternoon party. There has never been a better Bloody Mary and Mimosa bar to date.

Betsy provided the bar with, as you can see, a wild array of Bloody additions, pickled onions, olives, celery, lemon, lime, spices, hot sauces and the deal-sealer, beef jerky straws. On the adjacent table, mini sliders (served cold blew my mind yum), deviled eggs, crudite, peel-and-eat shrimp and an entirely stocked Mimosa and wine bar, fresh juices, and crispy breadsticks. This is just the bar folks. Not the meal.

Meghan's beautiful mason jar arrangements as party favors

Meghan chose the lovely navy tablecloths and beige napkins, arranged these striking mason jar floral favors, one for each party-goer to take home, picked the striped red straws to complement the color scheme, and managed the brawn to set it all up. Sierra, with the help of Meghan's grocery stop, whipped up food for forty all by herself. (I'll let Sierra share her post on the mind-blowing menu).

When someone as significant and special as Kelly bowed out of our L.A. female force, we took it hard. We're taking it hard. Clearly staking her mark on all our hearts, if it weren't for the baby growing in her belly, her man's life settled in Atlanta, and a desire to be closer to family in South Carolina (okay, okay) we would have forced her to stay. But dammit, that baby's being born and raised in the South. I ain't got no problem with that.

It seems as if pregnancy is something in the water lately, as I can claim six friends who are currently with-child. SIX! Three of them at this party! Sweet Kelly in red and purple...

The always lovely Claire in yellow. Jesse and Betsy, already mothers of young boys, I assume are thrilled to not be pregnant.

Sexy Shannon in black with TWIN boys. Insane, right?

Lola and Sarah and I enjoying some champagne, just before Vesper gave me a bloody lip, (kind of) accidentally. The joys of parenthood!

Back to the shower.

Then we have this tall drink of water, Laura, and her stunning daughter Ginger in the most inspired look of the day, carrying a diaper cake. If having children scares you, just channel these two... the kindest, gentlest angels of all.

Celebrating a new life coming into this world is a wonder. First time motherhood, while scary and daunting, is one of those rare jobs where endlessly thankless moments are made valuable in the smallest, tiniest smile. I can't wait for Kelly and Shannon to experience it for the first time, and Claire all over again. As soon as a milestone is met, another challenge awaits.

Saying you want to have children is one thing. Living it, marking your growth (and age) alongside these little people, dating yourself by their developments and breakthroughs is quite another. Then you get to put a Superman hat on a little boy amongst forty emotional, hormonal women. And you win.

What a day! Thanks to Pearly, my rock of a Mum-in-Law, for lending her beautiful home for this special day. Thanks to the Guest of Honor herself for these gorgeous pictures. Thanks to Sam, my husband, for taking my Ded-in-Law to golf so he didn't overhear the hen party and all our cackling.

Most importantly, thanks to Betsy for the Bloody Mary ideas, especially these.

Braised Artichokes

May 3, 2014 French

By Sierra French Myerson

I heart-a-chockes. Yep, nothing like one of my favorite vegetables to bring out my really good “dad jokes”. No shame here. “What did the green bean say to the eggplant?”…ok, no, not really.

But, seriously, artichokes make me happy. Some people don’t get them. “Too much work with not enough payoff.” I suppose I could understand that, what with the teeth scraping and inner beard cleaning. Eww that sounded inappropriately dirty. But, I dare these haters to try artichokes again in the height of their season; and, the braised way.

It was during a conversation with one of these artichoke bigots that it dawned on me…to braise. He kept saying that except for the heart the scoured bits from the leaves tasted like nothing more than the mayonnaise in which they were dipped. I clearly disagreed, but it got me to thinking about how to infuse flavor into the hearty veg pre-creamy sauce dunk.

This last winter, I officially became a braised chicken bitch. At least twice a week, I was browning and drowning my chicken thighs in lemon, wine, and aromatics, and it never got tired. Every last bit had exceptional flavor. Not a bland bite on the bone. Ok, then why not mimic this with my robust friend, the artichoke?

Well, a bright idea it was! (I know I wasn’t the first to think of it, but I’m darn pleased with myself nevertheless.) Every drag and pull on the leaves equalled an especially flavorful morsel. Though, I used the braising liquid to make a simple sauce to accompany the artichokes, I vote to try them first as is. Embrace thy Mediterranean vegetable flavor bomb.

Braised Artichokes

What you’ll need:

2 - 4 good sized artichokes, trimmed and halved lengthwise*
1/4 cup olive oil
1/2 cup dry white wine
2 cloves of garlic, smashed
3 lemons, juiced and halves
Reserved 6 - 8 cups of water
4 - 6 Tb of butter, cold and cubed Salt and pepper, to taste

Directions:

Heat oil in a large 8-10 quart pot over medium-high heat. Add garlic; cook until fragrant. Add artichokes cut side down. Cook for 2-3 minutes until heart is slightly browned.

Flip over artichokes. Add wine, lemon juice, reserved squeezed lemon halves, water to cover, and a good sprinkling of salt. Bring to a boil. Lower heat to a steady simmer.

Cook artichokes until tender, about 45 minutes. Pull off an outside leaf and test for tenderness. Remove artichokes to a platter; cover to keep warm.

Reserve 2 cups of the braising liquid. Discard the rest. Return reserved liquid to pot. Cook at medium heat until reduced, about 15-20 minutes. Remove from heat.

Add butter; whisk until combined. Season with salt and pepper. Spoon sauce over the artichokes, or serve on the side as dipping sauce.

*Be sure to pull off all of the tough outer leaves. They won’t soften up unless you overcook the rest of the artichoke. I also like to remove the artichoke “beard” with a pairing knife before I cook them. It makes for a neater eating experience.

Makes 2-6 servings. I always like to make extras. They are so good as a chilled leftover snack.

Beets and Their Greens

May 3, 2014 Farrar

By Steph Farrar

I eat beets. I order beets. I generally really love beets. But I never buy them. So when they showed up on my doorstep in my Summerland box I got super excited. Especially since they're good for your liver. And my liver needs love.

We have had houseguests for almost two weeks, sadly ending a few days ago when our dear friend Kelly, in town for her baby shower, left Los Angeles for her new home in Atlanta. And before her lovely visit, my folks were here for nearly a week, spoiling us with love, groceries, and a culinary tour of L.A., also helping with an Easter party at my in-laws home in Malibu. We literally ate and drank our way around town; spoiled at Sotto, The Ivy, Tra Di Noi,Girasol, Bloom Cafe, and Paper or Plastik. I now need a girdle, a juice cleanse, and a wine break.

Enter beets.

And their greens.

Much less expensive than said juice cleanse, and in my opinion, just as good-for-you.

In my new kitchen...well new by six months... I'm fascinated by the light that comes in these windows. Even more, I'm shamefully accustomed to our warm, freakishly warm weather, when I'm able to open my side kitchen door, let the light and warmth in, and capture something as beautiful as this crimson earthy veggie; a veggie that tastes like candy.

I've said I love spinach. I love beet greens more.

It's super easy to write about beets. It's really no big deal.

My quest for a cleanse is the bigger deal. The heavier deal.

As I've aged, as I've matured and grown (I think) wiser... I've also settled into some habits I'm somewhat weary of, even scared of. Beets have brought me to my knees, on the heels of seeing many folks at the mercy of addiction, enslaved by the numbness that feels so good. I find myself, after ten months of sobriety due to pregnancy, save a glass of wine here and there, right back to my old ways. Able to drink wine like water.

And I have to wonder, is it in me? Is it a part of my genetics that makes it so easy to be superfluous? Or is it stored up thirst, after months of discipline and abstinence? Can I control it?

I don't mean to claim serious addiction, and don't want anyone to worry about me! I just ask these questions as a girl in her late thirties, getting used to bad habits, growing more and more aware of the hold these rituals have on me. And paying attention to the grip. So relax.

Beets, Greens, Garlic, Goat cheese, salt

I just added a picture to relieve some intensity.

It's truly no laughing matter, and no place for me to make light of such a heavy issue. But beets are beating me up.

If you have a friend or family member who struggles with addiction, or you yourself are struggling, check outAl-Anon or AA, or reach out to a friend, mentor, elder, church member, or anyone you can confide in.

And enjoy roasting some super healthy beets.

Roasted Beets and Greens

Ingredients:

3-4 beets, varying sizes
Beet greens, clipped, leaves torn from stalks
1/4 cup olive oil
2 cloves minced garlic (or 3, I'm heavy-handed with garlic)
1 tbsp sunflower seeds
1 tbsp goat cheese
1/2 tsp Kosher salt
Freshly ground pepper

Directions:

Heat oven to 375.

Remove beet stems, leaving 2 inches of stem in tact, to prevent bleeding. Wash beets thoroughly and toss with 2 tbsp olive oil and a pinch of salt. Cover. Roast beets for 45-60 minutes or until knife-tender.

Just before beets are done, heat 1 tbsp olive oil in a hot pan. Add garlic and cook for about a minute. Tear greens in 2-3 inch pieces and add to pan, sautéing until wilted, a minute or two. Season with salt and pepper.

Once beets are cool enough to handle, peel (your hands will be beautiful bright colors!) and cut into large pieces. Toss beets with a pinch of salt and sunflower seeds. Dollop with goat cheese and serve with wilted greens.

Pure and Simple

April 2, 2014 French

By Sierra French Myerson

Do you ever wake up from a dream that is so good that you try to force yourself back to sleep so you can finish it? That’s how I felt about the cauliflower soup I had at one of my favorite lunch spots recently. Eduard, the chef/owner, prides himself on his vegan (not something I generally gravitate towards) purees. He swears he never uses potato to thicken or enhance his soups. So, when I asked Eduard what made it so flavorful, he coyly smirked at me as only this particular French Moroccan can do.

For days, I had cauliflower on the brain. Not being a veg that I generally crave, I was stumped. So I did what any obsessed soup fan would do, I became totally preoccupied with unearthing Eduard’s secret. I knew it was based on cauliflower. It was vegan, so no dairy or chicken stock, though it was creamy and rich. No potatoes, yet still thick and velvety. And, then, it hit me…duh!

Way to complicate the uncomplicated, Sierra. Frankly, I was slightly disappointed with myself. For someone who prides herself on celebrating fresh produce, I was overlooking the obvious.

Eduard simply honors the purity of his starring vegetable. If it’s extremely fresh and in season, said veggie doesn't need much help at all. Just respect and delight in the pure and simple.

Pure and Simple Cauliflower Soup

Adapted from Paul Bertolli, formerly of Chez Panisse

*As Spring arrives, I’m super excited to try this recipe with other vegetables…peas, asparagus, zucchini, and on and on. Play around too…let me know what worked for you.

What you’ll need:

3 Tbs. olive oil
1 medium yellow onion, sliced thin
1 head fresh cauliflower, broken into small florets
5 1/2 cups water, divided
Good extra virgin oil, to drizzle
Salt and pepper, to taste

Directions:

Heat the olive oil in a heavy bottomed pot. Cook the onion over low heat until just translucent. Don’t let the onions brown.

Add the cauliflower, a good pinch of salt, and 1/2 of a cup of water. Cover the pot tightly. Raise the heat to medium and let cook for 15-18 minutes, until the cauliflower is fork tender.

Then, add 4 1/2 cups of water. Lower heat, and bring to a low simmer. Let cook uncovered for 20 minutes.

Take off the heat. With a hand blender, puree the soup until smooth and creamy. If using a proper blender, puree in batches. Once pureed, let soup stand for 20 minutes. It will thicken up a bit during this time.

Thin the soup with 1/4 -1/2 cup hot water until you reach your ideal consistency. Reheat the soup. Ladle into bowls. Serve drizzled with good olive oil and freshly ground pepper.

Not Really Pesto, Pesto

February 28, 2014 Farrar

By Steph Farrar

So I'm currently car-less at home in a rain storm (not sad about it at all), writing a post, breastfeeding a baby, filing my nails and catching up on True Detective and Sara Bareilles on Jimmy Fallon's Tonight Show. To say the least, moms can seriously multitask.

Since the birth of our little man, my life has been a series of very predictable cycles. Babies do cry, but they cry for only five reasons: hunger, discomfort, gassiness, exhaustion, and a need to burp. That's it. All I've been doing is figuring out which cry is which, following his schedule and making him happy. After 6 weeks on this earth, he's finally speaking clearly to me. I think I've got it.

I managed to get a shot of our kids BOTH smiling! Granted, this only lasted the duration of the six shot photo series.

Anyway, onto food. And not really pesto, pesto.

During any down time carved out during Flynn's naps and while Vesper is at school, I've been trying a few new things, one being this herb-nut topping. I've made pesto several different ways, but never this combination, and I generally use a food processor, not a mortar and pestle.

Almonds, walnuts, cilantro, mint, spicy red onion

This time I found a recipe in Fine Cooking for an herb-nut topping on Arctic Char served with roasted carrots. A no-need-to-clean-an-appliance pesto recipe. Perfect. It immediately caught my eye.

Since I'm living on someone else's feeding schedule, I've found the last thing I consider is what to feed myself. I certainly wish my waistline proved that, but I did just have a baby six weeks ago, so I'm giving myself a little slack. We've had a steady trail of incredible friends visiting with food and extra arms to hold the baby or entertain Vesper, but that tends to slow down by the second month. So chicken, tuna and egg salad have become mainstays in our fridge, prepped food for grabbing on-the-go. This herb-topping / pesto is the perfect addition to pretty much anything. A slice of warm toast, a salmon filet, rotisserie chicken, even mixed in with fresh zucchini noodles.

Instead of using the food processor or blender, just add it all to a mortar and pestle and combine until you reach your desired consistency. I prefer a little chunkier for my warm toast tapenade, but as a pesto, keep on grinding.

In zucchini noodle land, speaking of, I just made the best dinner of all time with said "noodles." That recipe coming next. As soon as I get through this next sleep cycle.

Enjoy!

Herb-Nut Topping

Adapted directly from Fine cooking

Ingredients:

1/4 cup toasted, finely chopped almonds
1/4 cup toasted, finely chopped walnuts
1/4 cup finely chopped fresh cilantro
3 Tbs. finely chopped red onion
2-1/2 Tbs. extra-virgin olive oil
2 Tbs. finely chopped fresh flat-leaf parsley (I didn't use, cause I didn't have)
2 Tbs. finely chopped fresh mint
1/8 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper

Directions:

Literally, put it all in a mortar and pestle and combine until you reach desired consistency.

Simple Green

September 9, 2013 French

By Sierra French Myerson

Fresh leafy lettuce. Red wine vinegar. Good olive oil. These are a few of my favorite things. I mean, if I'm being totally straight, I'm a salad junkie. I know, it's a cliche. L.A. girl likes lettuce. "I'll just have a salad and some water", says the lady to the waitress.

Seriously though, I'm crazy for the green crunchy stuff. Still, let's be clear, unless it's arugula, mache or frisee, I'm talking about real lettuce. The kind that can stand on it's own. Red leaf, green leaf, romaine, red oak, green oak, butter, and gem lettuce. None of these so-called "baby mixed greens". I've noticed that these tend to be people's base for a throw-whatever-you-feel-like-into-it salad. I can appreciate that there is a place for that somewhere, just not my somewhere. But, don't get me wrong, I wholly respect and hold in high regard the chopped Italian salad, a shaved summer vegetable salad, the rustic Greek, the elegant Caprese, and the classic Cobb (among others). Though, these, to me, are in an entree salad/side dish category all of their own. Nonetheless, when it comes to salad greens, I'm totally comfortable being called a purist snob.

I suppose, I could give people the benefit of the doubt, and assume that they've probably only had the run-of-the-mill super market stuff. So, in that case, by all means, load it up with peppers, nuts, berries, cheeses, carrots, meats, and thick creamy dressings. You have to cover up the nothing flavor of your "baby mixed greens". But, I swear to you, fresh farmer's market heads of the delicious leafy veggies are good on their own. Really good.

Outside of simple additions such as radicchio, watercress, endive, radishes, cucumbers, or tomatoes (only when they're good and in season…ok I'm snooty in this department too), honor thy lettuce.

Some sea salt, a simple vinaigrette, and a light tossing. Let it shine, don't bury it.

Simple Green Salad

What you'll need:

A couple of fresh heads of lettuce*
1/2 cup of good olive oil
1/3 cup of good red wine vinegar**
Sea salt

Directions:

Wash and spin or dry the lettuce. Tear into big bite size pieces. Place in serving bowl. Whisk together the olive oil and vinegar. Alternatively, pour olive oil and vinegar into a clean recycled jar, and shake. Add salt to taste. Pour the dressing over the lettuce and gently toss.

*Try different varieties while you're at the market. Discover for yourself which are your faves.

**Play around with the amount of olive oil to vinegar. Commonly, people use a 2:1 ratio. But, I like a particularly tangy vinaigrette. Furthermore, experiment with a white wine or champagne vinegar. Or, cut the vinegar in half and add a Tb. of dijon mustard.

Apple, Manchego & Chives

August 4, 2013 Farrar

By Steph Farrar

My folks moved to Naples, Florida, an income tax-free state, almost a decade ago. They’ve always loved the water no matter where they've lived. I was basically raised on boats, in and out of galleys, heads, staterooms, pretending to learn port from starboard, bow from aft. We’re talking Tennessee River floating, slalom skiing, wave-running next to a nuclear facility. Not quite the California way of things. Not quite the peaceful, warm Gulf coast of Florida either.

It wasn’t a huge surprise when my parents made the move to the West coast of Florida to build their dream home on the water. It was time. They had braved the South long enough; it was time to enjoy all they had worked for. Unfortunately that great idea, building a dream home, took two years to complete and drained most of their stored enthusiasm for the Gulf Coast.

Years later, after completion and a resolving repose with staying put, my folks wear their Naples pride playfully. Naples more recently boasts dozens of amazing restaurants and watering holes, but is still anchored in the quiet, temperate Gulf. For the last few years we’ve visited for Thanksgiving, which is usually right around my birthday. And there is only one place I like to spend my birthday in Naples: Cafe Bar Lurcat.

There are three reasons why: 1. Great wine list 2. Fried rice topped with soft boiled egg 3. Apple, chive, manchego salad. So this week, I’m insisting Cafe Bar Lurcat comes to me. In Cali.

This is one of the easiest things you will ever make. And one of the most delicious. The apples and cheese so closely resemble each other, it’s hard to pick them apart. The only things which divide them are taste and the touch of green at the end of the apple stalk. The apples have that bitter, sweet lemon kick and the cheese is so salty and nutty it could kill anyone with a nut allergy. With the tiny crunch of chive and little kick from the pepper, your taste-buds will be pleased. I like to cut the apples last, since they brown so quickly. If you must cut them earlier, squeeze lemon over them, cover and refrigerate.

If you can believe it this salad can stay in the fridge for about a day or two, with the right amount of lemon to preserve. If you wanna follow this dish with the Pancetta Leek Fried Rice, you’ll have the closest meal to Lurcat since Lurcat. I mean really when are you ever going to Naples, Florida? Sorry Mom and Dad.

Apple, Manchego & Chive Salad

Ingredients:

2 Granny Smith Apples, cored and cut into matchsticks
6 oz manchego cheese, cut into matchsticks
2 tbsp chopped chives
2 tbsp olive oil
Juice on one lemon
salt and pepper to taste

Directions:

Using a mandolin, slice apples and cheese into the same width slices. Then cut each slice into matchsticks. Unless you have a mandolin with a julienne blade, then use that of course.

Combine all ingredients into a bowl and season with salt and pepper to taste.

Store covered in refrigerator for one to two days max.

Leftovers and Chicken Salad

August 1, 2013 Farrar

By Steph Farrar

My husband and I started a side musical project a few years ago called Bubble and Strife. Our anecdote: Husband and Wife. Husband and Strife. Bubble and Squeak. Bubble and Strife.

In short, Leftovers.

Sam was in a band for almost 15 years called Phantom Planet and I was in a band called Agent Sparks. Unfortunately both have disbanded and life has moved on, but the music is still out there... and will be forever. So in a sense the music never dies, even if you want it to.

After a few years of neither Sam nor I grazing a stage, we decided it was time to face that long-winded fear. We, leftovers of years of touring and making music, compiled a handful of original songs and covers and somehow pulled off a thirty-five minute set, opening for Ben Ottewell from Gomez. For our first show, it was pretty damn good... especially for new parents who were operating on little to no sleep at the time. It's now been over a year since our last show... that urge is coming upon us both again.

So on to leftovers. Do you ever buy rotisserie chickens from the market? I buy at least one a week, even if I plan to roast a whole one at some point during said week. It's nice to have around, especially with a picky kid-eater. Fried rice, chicken pasta with broccoli, minced lettuce cups, and definitely chicken salad.

Add whatever you have around, nuts, dried fruit, crunchy fruit

My first favorite way to enjoy leftovers is a schmorgesborg of whatever is in the fridge: chicken, carrots, celery with hummus, jarlsberg and brie cheeses with salami and crackers, a spicy mustard or fig dip, grapes, almonds, and always tons of olives.

My second favorite? Chicken salad. If the diced chicken is accompanied by a crunchy fruit and/or vegetable, dried fruit of some kind like cranberries or raisins, a nut of some sort, some herbs, a tiny dollup of mayo or yogurt, olive oil, salt and pepper... we'll eat the whole bowl in one sitting.

If I'm not daytime drinking wine, I'll always settle for a Pellegrino aranciata. The chicken salad doesn't even need bread, but if you have it and aren't on a starch-free fix, enjoy an italian or French loaf slice, even a cracker.

When you're done with your rotisserie chicken, don't trash it! Stick it in your slow cooker, add water, onion, celery, carrots, herbs, salt and pepper. Let it slow cook overnight, strain solids and bam... you'll have an incredible homemade chicken stock. Full recipe to come.

I'm proud of my leftovers. You should be too.

Chicken Salad with Cranberries, Apple, Toasted Walnuts

Ingredients:

1-2 lbs. diced rotisserie chicken
1/4 cup chopped red onion
1/2 cup toasted walnuts
1/4 cup chopped cilantro
1/4 cup dried cranberries or raisins
1/3 cup diced green apple
1/4 cup diced celery
2-3 tbsp mayo or greek yogurt
1/4 cup olive oil
Juice of one lemon
salt and pepper

*toast french loaf slices, top with olive oil, chicken salad, sliced avocado and arugula & season with salt and pepper

Directions:

Literally put everything in a nice size bowl and gently mix together.

Season with salt and pepper.

Enjoy as a salad, sandwich, or appetizer on a cracker

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