Finish Strong

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 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 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 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 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 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 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 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 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

Whole30 (#2) for Immunity

By Steph Farrar

Recently I was diagnosed with a common autoimmune disorder called Hashimoto's, chronic inflammation of the thyroid. I know, I rolled my eyes too when I got the news of antibodies present in my blood, antibodies whose levels are gradually going up. After a follow up blood draw, and the news that selenium intake and mild diet changes didn't affect my levels, I decided to go full elimination (well not full, that's just too crazy for someone with the lower levels I'm experiencing.)

In lieu of jumping on a medical train, I'm adjusting diet and limiting stress (is that possible?) and retesting my blood levels in a few weeks. I've read and been told that eliminating gluten and dairy is a great first step, so I figured why not get rid of booze and sugar while I'm at it? I'm crossing my fingers diet helps reduce the inflammation and I can avoid taking drugs to aid my issue. 

I love being in control, hence a Whole30, or my version of it. 

Egg white scramble with turkey sausage, tomato and fresh basil ~ Heat a tbsp olive oil over medium heat and brown sausage, remove from pan. Add cut tomatoes to hot pan and cook for a minute, return sausage to pan, cover in beaten egg whites (or whole eggs) and scramble for about 1-2 minutes. Top with freshly torn basil.

I'm sharing my previous two weeks of recipes and a shopping guide to successfully complete the first half of your Whole30. I'm currently on Day 17, over halfway!! I'll share more recipes at the end as well. I finished a Whole30 last year and felt nothing short of amazing and 11 pounds lighter upon completion - read here about my first experience. Yes you're going to feel tired, you'll feel bloated, and you'll feel like you climbed Mt. Shasta once you're done. But it'll be worth it. Just don't celebrate with a whole bottle of champagne. Start with a glass! And make sure you slowly reintroduce foods. I'm serious. 

Zoodles with Turkey Bolognese ~ with a spiralizer, spin four zucchini into zoodles to whatever width you prefer, add a nice layer of salt and let them sweat in a colander over the sink while you make the sauce. For the sauce, heat a tbsp of olive oil over medium/high heat and brown your turkey (or chicken or beef). Remove from pan and drain excess fat, if any. Add another glug of olive oil and one finely chopped onion along with 3 cloves chopped garlic, cook for about 3 minutes. Add meat back to pan, along with a 28 oz can hand crushed tomatoes. Add salt and pepper and chopped herbs like basil, thyme, oregano, and parsley to pot and simmer for 30 minutes. Heat another pan with a tbsp olive oil and add zoodles, cook briefly to heat. Top noodles with sauce, fresh basil and crushed red pepper flake.

I'm a huge fan of zucchini, especially since I now get a weekly box of fruits, vegetables, and eggs from Out of the Box Collective. Can't suggest their produce enough for Southern Californians. If you struggle to make it to the Sunday farmer's markets while chasing your two insane kids around the neighborhood, this service is for you. 

Chicken Stir Fry ~ (Substitute coconut aminos for soy sauce, or Tamari for gluten free) recipe here.

Malibu Salad ~ Enjoy a light salad with crunchy Romaine lettuce, fresh tomatoes, cut cucumber and celery, shredded carrots, rotisserie chicken, peaches and Whole30 approved prosciutto. Add some salt pepper and use mustard for dipping! And always avocado if you have one.

Summer is a very busy time for us, as I'm sure it is for most peeps, whether you have kids or not. Either you're having way too much fun at the beach sipping on Rose' and balancing when to visit your therapist or pilates class (jerk) or you're managing four schedules, two adult's jobs, nannys, a social life, laundry and feeding humans. I'm the latter, clearly. And sometimes a plate of grab-and-go goodies does the trick. We get to spend time here and there in Malibu with Sam's parents, so Pearly always spoils us with the freshest of ingredients. And blue and white everything. 

Pretty and pretty easy ~ soft scrambled farmer's market eggs with fresh strawberries and blueberries along with a Califia Farms unsweetened almond milk cappuccino. Breakfast doesn't have to be hard, but can be hearty. Heat olive oil on medium / low heat and slowly scramble eggs until softly formed, don't overcook. Season with salt and pepper. Add avocado for a yummy fat.

Roasted sweet potatoes with over-easy egg and avocado ~ YES, you can have sweet and regular potatoes!!!! Cut sweet potato into cubes and combine with a few glugs of olive oil, salt, pepper and thyme. Roast for 30-40 minutes at 400 degrees (I like them crispy). Top sweet potatoes with over-easy egg and fresh avocado. Season with salt, pepper and red pepper flake.

This kind of detox really doesn't seem like you're missing much. Once you get into the groove, you forget that grains, gluten, a glass of wine, and cheese (the hardest for me) aren't in your system (kind of). You just feel so damn good, and so full, that it doesn't phase you. I swear. And It isn't forever. It's just 30 days. Don't forget that you're being good to yourself today. Also be reminded you will sleep the way your body is meant to... well, long and heavy. And you won't wake up in the middle of the night. Without sugar... I swear it's the enemy... our bodies are free. 

Whole30 Greek Salad ~ In a bowl, combine Romaine (or leafy greens), cut tomato, red pepper, cucumber, black olives, red onion, cooked chicken, avocado and top with slivered almonds. For your dressing, combine, 3 tbsp olive oil with 1.5 tbsp of balsamic oil, a dollop of mustard, salt and pepper and emulsify until combined. Or you can use a store bought balsamic vinaigrette without sugar added like Tessemea's.

When I have an organizing job (yes, I do that too), I always take my lunch with me so I don't have to stop for a break. The hours fly by when you're helping someone purge, and a quick salad is easy to chomp on while reorganizing a pantry. Grab some almonds and an apple and you're good until dinner. 

Take it easy on the nuts. They are NOT a low calorie food. 

Malibu Salad 2 ~ Another Malibu spread. I'm obsessed with pickles and olives. Don't be afraid to use these as your salt. Crisp romaine lettuce, fresh peaches, cut carrots and pickles, served with smashed avocado with lime, salt and pepper. I make little wraps with the ingredients. A Whole30 taco! And I never forget a La Croix. Why didn't I buy stock?

Baked eggs with leeks, mushrooms and thyme ~ Another oldie but goodie. Don't overcook the egg if you like them runny. Top with fresh thyme, salt and pepper. Recipe here. Make sure your hot sauce is sugar-free.

I forget how much I love mushrooms sometimes. They aren't a go-to for me, like tomatoes or cabbage, carrots or even beets. The earthiness works so well with the fatty, runny egg and one of my favorite onion flavors, leeks. And thyme, all the time (dork). 

Cedar planked salmon with cucumber jalapeño salad ~ Soak your cedar plank for as long as possible, at least 6 hours. Heat your grill. Generously salt and pepper both sides of salmon and place on cedar plank, skin side down. Grill for 13-16 minutes, but don't overcook. Salad recipe here. Make brown rice if you're gluten not grain-free. For tomatoes and asparagus, combine 3 tbsp olive oil with three minced cloves of garlic, salt and pepper. Quickly whisk for about 30 seconds. Combine with both asparagus and tomatoes and place on cooking sheet. Roast for 18 minutes on 400 degrees while salmon cooks on the grill.

It seems like a lot of eggs. It is. They're my favorite. Just take a break when you can. No one ever said you can't have salad for breakfast. 

Spinach frittata with turkey bacon and tomatoes ~ This can last you a few meals, by the way. heat oven to 400 degrees. Bring 1 tbsp olive oil to medium heat and add turkey sausage until cooked through. Remove from pan. Add a little more olive oil, add tomatoes and cook for one minute, add spinach and cook until wilted, another minute. Add sausage back to pan and combine. In a bowl, beat 6-9 eggs (depending on how thick you'd like your frittata) with salt and pepper. Add to pan and coat all ingredients evenly. Cook on medium low until egg sets. Place in oven for 18-25 minutes, until egg is set and cooked through. Remove and let cool slightly. Serve with salsa and / or hot sauce and avocado (of course).

I love any combination of frittata as you can grab it from the fridge, heat it up quickly and run out the door with your robe on, hair wet, and no bra. If you want to know what most mornings look like around here, there you go. 

Turkey Chili (with or without white beans) ~ Skip the shredded cheddar, sour cream and corn chips and you're Whole30 compliant. And then cry. Turkey chili recipe here, but leave out the white beans. And cry again.

Let's not forget soups. You can have soup for almost every meal here if you want. The next few weeks I'm going to play around with some new soup ideas. It's been a stretch to go there, since it's been 110 freaking degrees this week. And without a baguette to dip, my heart breaks a little. But this turkey chili is extremely filling and can last a few meals, like the frittata. 

I hope these recipes inspire you to give the Whole30 a try. Or at least give hope that this kind of detox is possible. In the meantime, while you're deciding whether or not to commit, eat that chili with beans and cheese, sour cream and a beer. Do it for me. 

Below is a shopping list to get you started. Beware of Whole30 snacks like nuts, dried fruit, Larabars, and Power Snacks. These calories will creep up on you and aid in bloating. 

See you in two weeks, with a glass of wine. 

2 week Whole30 Shopping List

Proteins:

• 2 dozen organic brown eggs

• 2 lbs. ground turkey / beef / chicken (or combination)

• 1 cooked rotisserie chicken

• 1 lb. turkey sausage

• 1.5 lbs. boneless skinless chicken

• 1.5 lbs. wild salmon

• prosciutto

• 1 lb. sliced deli chicken (no sugar)

Vegetables / Fruits:

• tomatoes

• 4-6 zucchini

• 2 large onions

• head garlic

• head green cabbage

• shredded carrots

• 3 red peppers

• scallions

• 2 sweet potatoes

• spinach

• mushrooms - large cremini or button

• 2 leeks

• romaine lettuce

• 2 cucumbers

• celery

• avocado (at least 3)

• bunch asparagus

• jalapeno

• lemons / limes

• strawberries / blueberries

• 3-4 peaches

• cantaloupe

Spices / Herbs / Pantry

• basil

• cilantro

• thyme

• cedar planks

• coconut aminos

• almond milk

• almonds / variety of nuts

• olives

EAT UP!!!!

And let me know how it's going please. I LOVE COMMENTS!!!!

Frittata

By Sierra French Myerson

Do yourself a favor...Take time to make brunch at least once this coming weekend.  Let if be uncomplicated.  Let it be fun.  Let it be easy.  Let it be long.  Eat.  Talk.  Laugh.  Eat.  Reflect.  Breathe.  Eat.  Laugh.  Repeat.

In our ever-growing complicated times, I'm finding myself having to remember to just stop and breathe more frequently.  Shut down and breathe.  1,2,3...ok.

Throwing together brunch has become especially important to me for this reason.  It is an almost essential part of my Sunday.  I ritually go to the farmer's market in the morning, and then I keep it simple.  Nothing grand.

A frittata.  Simple salads.  No fuss vegetables and fruit that I’ve gotten at the market.  Sliced, olive oil, salt, pepper, platter.  Whatever is around.  No stress.  Take your time.

Brunch is intended to be informal.  Frankly, it doesn’t even require cooking if that’s not in your “at ease” vision of the day.  Bread, cheese, tomatoes, fruit…brunch!

Brunch can even be a meditation of sorts.  Morning focus and breathing and ease of mind with no pressure to deliver anything other than food for friends and family.  The breathing even comes back naturally. 

Again, I encourage you to grant yourself the time to enjoy an effortless brunch at least once on the weekends…I promise it will help guide you into the poundings that these recents weeks seem to continue to deliver.  And, during the week while waiting in line, or on hold, or in traffic, turn down the news for just a minute and repeat the new mantra…Eat.  Talk.  Laugh.  Eat.  Reflect.  Breathe.  Eat.  Laugh…before you know it, it will be time for brunch again.

Frittata with Caramelized Onions and Boursin Cheese

What you'll need:

• 2 Tbs olive oil, divided

• 1 medium onion (white, yellow, or red), halved and thinly sliced

• 12 large eggs

• 1/2 cup whole milk*

• 2 Tbs. chopped chives

• 2 Tbs. chopped Italian Parsley

• 1/4 cup grated Parmesan cheese

• 1 package Boursin Cheese

• Salt & Pepper

*The key to the perfect frittata is the addition of the dairy.  For every dozen eggs, add 1/2 cup of full-fat dairy…whole milk, creme fraiche, heavy cream, yogurt are all good options.

Directions:

Preheat oven to 350.  Heat 1 Tb olive oil in an ovenproof skillet over medium heat.  Add onions;  stirring often.  Lower heat if onions start to brown too quickly.  Cook until onions take on a nice golden color.

Meanwhile, whisk eggs, milk, Parmesan, chives and parsley.  Season with salt and pepper.

Turn heat up to medium-high and add remaining Tb. of olive oil.  Pour the egg mixture over the onions.  Cook the frittata without stirring for 5 minutes until edges start to set.  

Dollop Boursin over the eggs.  Transfer skillet to oven.  Bake until set, 25-30 minutes.  Definitely don’t want to over cook the frittata, so air on the safe side and take it out 5 minutes early to double check if it’s done.

Transfer to platter, slice.  Can be served warm or at room temperature.

Dutch Baby

By Steph Farrar

I'm always looking for ways to get protein into my kids bodies. My daughter decided to veto eggs from her morning routine recently, so besides turkey sausage and yogurt, it's been a struggle. Enter Dutch Baby. 4 eggs, milk or cream, flour. Done. 

Not long ago, one perfect Saturday morning, Vesper woke up before anyone (which is rare),  came into our room to let us know she would make her own breakfast, get Flynn up and feed him, put on some cartoons and let us stay in bed. Needless to say, this was the best morning of my and Sam's parenting life to date. We stayed in bed until 9 am, with the low hum of a golf tournament on the tube and the sweet sounds of two kids enjoying Paw Patrol and pancakes. This is the dream. 

Of course it didn't last long but it was an epic display of independence and compassion, even love. I think Sam and I are still embracing this kind gesture from Vesper. 

So Sunday morning, I had to make their favorite, a breakfast they crave and love, appreciate and devour. A Dutch baby. A pancake with protein and berries and all that's good in the world. 

Speaking of all that's good in the world...

V and I recently made a video, cooking this Dutch pancake and it went off without a hitch. The popover slid right out of the cast iron pan like never before, V made some adorable comments about adding "love" to the recipe, and we had an afternoon sweet treat together. 

You can enjoy a Dutch Baby for breakfast and dessert. When you add powdered sugar, berries and syrup, anything tastes good. Also, you can make a popover like this in muffin tins, as my Mum-in-law does, cooked for less time, about 15 minutes. We serve the "Yorkshire Pudding" with a Sunday Roast, gravy, cauliflower and cheese, roasted and mashed potatoes, and roasted root veggies. It's like Christmas dinner every time she makes it.

Now I'm hungry. 

Enjoy on a Sunday. Put some bacon in the oven on parchment paper at the same time. Cook for about 20-25 minutes and everything will be ready at the same time!

Dutch Baby

Ingredients:

• 4 eggs

• 2/3 cup flour

• 2/3 cup milk or cream

• 1 tbsp butter

• lemon wedges

• maple syrup

• powder sugar

Directions:

Heat your oven to 425 degrees.

In a blender, pulse eggs, flour and milk or cream for about 10 seconds.

Melt butter in a cast iron skillet and remove from heat. Add your batter to the pan and place in the oven for 25 minutes. Don't open the oven!

Remove from oven and top with a squeeze of lemon, powdered sugar and syrup. I always serve with fresh berries. 

Everyday Whole Grains; Part 1

By Steph Farrar

One half of French and Farrar, me ... Steph ... is 5 days into an elimination diet called the Whole30. Two days ago, day 3, I was feeling strangely hungover and sluggish after wiping all traces of sugar, grains, dairy and alcohol from my system. My first thought upon waking up that day was, "what the hell am I doing?" and "I didn't drink last night, did I?" and "isn't this cleanse supposed to make me feel better?" Then I channeled an incredible Sunday, two weeks ago, where I indulged in delicious, healthy whole grains, drank Rose' and played in the kitchen with friends. Only 25 more days to go, and until then, I'll reminisce.

Sierra and I had the pleasure of hanging in my kitchen with the lovely Ann Taylor Pittman, executive editor of Cooking Light Magazine. She visited to cook a few recipes with us from her excellent, beautifully composed, and informative new cookbook Everyday Whole Grains.

Savory and Sweet Buckwheat Cereal

Ann, Sierra and I immediately jumped into getting to know each other while sharing knives and swapping stories. You can never really tell how well you might or might not get along with someone you've never met, but after mere minutes in the kitchen together, a friendship was born. Born over delicious, clean food. The first recipe is a simple Hot Buckwheat Cereal. In Ann's book she points to the savory option. We decided to throw in a sweet version, which makes for a great brunch bar, when adding fresh berries, honey and/or maple syrup. You could even add brown sugar and a little cream if you wanted to get crazy (that sounds so good to me right now).

He chose sweet - big surprise

Flynn liked it too. He literally ate the entire bowl.

Next we got really excited to stink up my house with the smell of roasted cauliflower. Tip: if you're ever having company, I suggest baking something like brownies or cookies... or even sautéing onions and garlic for that "wow, it smells so good in here" entrance. With the cauliflower, folks will enter to the sweet smell of dirty socks. Or feet. Or simply the smell of cauliflower.

This is almost the exact moment I cracked open a bottle of Rioja Rose'. We didn't even need an icebreaker, but for an afternoon hanging in the kitchen, without the stress of serving anyone, Rose' was the perfect complement.

The cauliflower is roasted, the berries are cooked and pat dry and now covered in a bit of tahini dressing. It all comes together beautifully. This is one of the easiest and tastiest salads I've ever eaten. One I will make often. Once I can eat damn grains again. So May it is!

Serve it up and chill

Thanks to sweet Ann for joining us in the kitchen and teaching us such yummy recipes. And to Zoe and Harry for helping out with photos and chasing Flynn around while we dined, dished and drank!

Savory and Sweet Buckwheat Hot Cereal

Recipes from Ann Taylor Pittman's Everyday Whole Grains

Ingredients:

• 2/3 cup cooked creamy buckwheat hot cereal

• 1 center-but bacon slice, cooked and crumbled

• 2 tbsp. reduced fat shredded cheddar cheese

• 2 tbsp chopped tomato

• slivered jalapeno pepper

• 1/2 cup mixed strawberries, blueberries, and blackberries

• 1 tbsp honey

• 1 tbsp maple syrup

Recipe:

Savory - Top cooked cereal with bacon, tomatoes, cheese, and jalapeños... add a pinch of salt and pepper if needed.

Sweet - Top cooked cereal with berries and honey or syrup.

Each serves 1

Kamut Salad with Roasted Cauliflower and Avocado

Ingredients:

• 3/4 cup uncooked Kamut berries

• 4 cups cauliflower florets

• 2 tbsp evoo, divided

• Cooking spray

• 2 tbsp tahini

• 2 tbsp fresh lemon juice

• 2 tbsp warm water

• 3/4 tsp Kosher salt

• 1/4 tsp black pepper

• 1 garlic clove, grated

• 2 1/2 ounces baby arugula

• 1 ripe, peeled avocado, thinly sliced

Recipe:

Preheat oven to 475 degrees.

Cook Kamut according to package directions. Drain and rinse with cold water. Drain again and spread evenly on paper towels to dry.

While Kamut cooks, combine cauliflower florets and 1 tbsp of oil on a foil-lined jelly-roll pan coated with cooking spray. Toss well to coat. Roast at 475 degrees for 15 minutes or until browned and crisp-tender.

Combine 1 tbsp oil, tahini, lemon juice, the warm water, 1/2 tsp salt, pepper, and garlic in a large bowl, stirring well with a whisk. Toss cauliflower with 1 tbsp of dressing. Add Kamut and arugula to bowl with remaining dressing, toss gently to coat.

Arrange 1 cup of Kamut mixture onto each of 4 plates; divide cauliflower and avocado evenly over servings. Sprinkle avocado with 1/4 tsp salt.

Serves 4

IMG_8681

Baked Eggs with Leeks and Mushrooms

By Steph Farrar

Lately seems like the best time to get real. The "birth of no" has begun. I can only stand so many birthday parties. It's the perfect thing to do on a weekend with kids who need to be entertained, but nonetheless, a bit of a timeworm. Having kids has given me opps to meet some incredible people, so I'm stoked for our time together. It's just... how is it possible to keep track of it all?  Work is one thing... but personally... a limitless to do list is standard at this point, right?

So, baked eggs. With their grounded friends, mushrooms, leeks, & thyme.

From ground to scrubbed

Sam left for tour on Monday afternoon, but it already feels like eons. Vesper and I drove him to the airport with the intension of parking and walking him in. But of course LAX is under massive exterior construction, so we dropped and locked.  If you live in L.A. it should be an absolute must to tag 30 (not 20) minutes to go any place, at any time! This city is just a parking lot. After a few hours in traffic, and the sweet tears Vesper and I shared, we were both hungry. On our way home, we decided on her favorite dinner of scrambled eggs, baked beans and toast. My little English muffin.

I did not cook her fave meal for this post, but per usual, cooked her a separate dinner. Mushrooms and leeks are less than ideal for her palette at this point. One thing at a time!!

We finally got approval for sandwiches, sushi and calamari. Each a miracle.

We can still agree on one thing. Eggs.

Leeks, mostly my favorite

BUT, back to the birthday party issue. Vesper is starting Kindergarten in 5 days;  I'm freaking out. Not only is her dad away, but she's got to get used to waking up super early, meet & greet an entire new friend group, and be awake and aware enough to enjoy the luxury of education. Kids get to study anything. School is a privilege.

But I swear, in one day, I received 6 invitations to upcoming parties. SIX! We are honored, but shit. I need a weekend off and school hasn't even begun!

I guess I'm the nervous one. A whole new crew of families, personalities, kids getting along (or not). It's daunting, and a tiny bit scary.

Caps!

IMG_1752

I can talk to a wall, so I'm not that scared, but just putting it out there is making me feel better.

Just like anything with an egg on it. Just better. I've been meaning to try this recipe out for a few months now, and finally got around to it when I picked up these veggies from our local farmer's market. The leeks were so fresh, it took three times to rinse the dirt off. Which is somehow insanely gratifying. The first time I cooked with leeks ages ago, I had no idea I was supposed to clean them. No wonder that first ever fried rice was so crunchy.

This dish can get me through weeknights alone with the kids, birthday parties every day of the weekend, even after late nights pretending to be in my twenties.

And it couldn't be easier.

Nailed it.

I nailed it. And so can you.

You can make this recipe with pretty much any vegetables of course. Play around and adjust cooking time depending on ingredients.

Baked Eggs with Leeks and Shrooms

adapted from Sheet Pan Suppers

Ingredients:

• 3 tbsp. olive oil plus more for baking sheet (I use cooking spray)

• 8 oz. (about 3 cups) cremini mushrooms

• 2 large leeks, rinsed and drained thoroughly, cut thinly into half moons (about 4 cups)

• 1 tsp each salt and pepper (or just go for taste)

• 2 tsp fresh thyme leaves, minced

• 6 eggs

• 1/4 cup hand-crumbled fresh goat cheese

Directions:

Preheat oven to 400 degrees, rack in center. Line a baking sheet with parchment paper and spray with oil.

In a bowl, toss mushrooms, leeks, a few glugs of olive oil, all the thyme, sprinkle with salt and pepper. Toss to coat. Place mushroom/leek mixture on baking sheet, in an even flat layer. Bake until softened and starting to brown, about 10 minutes.

Remove baking sheet from oven but leave oven on. Make 6 evenly spaced holes within the baked veggies... and gently crack an egg into each. Top with crumbled goat cheese, season with s&p.

Return baking sheet to oven and bake until egg whites are set and shiny, yet yolks still runny, 8-10 minutes.

Remove from oven, let cool briefly. Serve over buttered toast or on its own. Dab with Sriracha or Tapatio for some added flavor and heat.

It's insane either way!

Eggs at best

Try it. You Might Like it.

By Steph Farrar

A few things about my dad: he grew up in Tulsa, Oklahoma, attended Oklahoma State University, and still proudly wears black and orange on game days in support (in the privacy of his own home of course; dreadful color combination any day other than Hallow's Eve). Oh, and he hates asparagus.

Truly, truly hates asparagus.

I have absolutely no intention of persuading him to try it after all these years of evasion and resentment, even though I believe I have mastered roasted asparagus with crunchy garlic. Even though he's probably never tasted something this green and this delicious, I will forego any attempt at conversion. I will, however, make him read this post.

And I'll make him stare at the beauty in this spring vegetable.

I believe the story goes like this: dad was force-fed asparagus quite often as a young boy, to the point of actually making him sick. It makes perfect sense why, as an independent man, really by age 14, he chose to refute the stalks. I would do the same thing. Neither of my parents ever force-fed their kids, which is why I crave things like spinach, sushi, and farro. I'm grateful for my lack of aversion to pretty much everything sans eggplant and blue cheese. But that's my palette's fault, not my parent's.

Oil, garlic, salt, pepper. Easy.

If you too have a distaste for asparagus, I beg you try this easy recipe, just once.

Drizzle the snapped stalks with the oil mixture

Up until about five years ago, I always just cut the stems evenly. I would blame it on my OCD but actually I just didn't know you could snap the end off; the asparagus knows what part of its stalk is tasty, and what part is bitter. Impressive vegetable.

Speaking of impressive things, these eggs.

Eggs from my secret Egg Man (thanks Sarah Jane)

If you have an Egg man, then you are lucky. If you have this Egg man, you are blessed. He already runs out every Sunday morning at our tiny local farmer's market, so until I know he has enough stock, I'll keep his location to myself. I must thank my dear friend Sarah Morris Brower for sending me to the Egg man so many months ago when we moved to Wilshire Vista. I have not been able to enjoy an Egg from anywhere else since. I have, however, joined a weekly subscription delivery from Summerland, and next week I'll receive a dozen of their farm-fresh eggs. We will see how they compare and compete. And by the way, Summerland is changing my life. Check it out.

Slow cooked sunny-side up egg

I could eat this for breakfast, lunch, or dinner nearly every day if I didn't need variety. I wish I could say the same for my dad. With all my heart I can honestly say, he would hate it.

Roasted Garlic Asparagus with Sunny Side Up Egg

Ingredients:

• Large handful of asparagus, stalks snapped at base

• 3 cloves minced garlic

• 1/2 cup olive oil

• 1 tsp salt

• 1/2 tsp freshly ground pepper

• 1 tbsp unsalted butter

• 2 eggs shaved parmesan or pecorino

Directions:

Heat convection roasting oven to 400

In a small bowl, whisk olive oil, garlic, salt and pepper until cloudy.

Place asparagus on roasting pan or cookie sheet and cover with garlic / olive oil mixture. Combine on the sheet so all stalks are covered with as much garlic as you can pinch, resting atop the asparagus.

Roast for 16-18 minutes.

In last five minutes of roasting, heat butter in a cast iron skillet on medium low heat. Crack eggs and fry slowly until the white part of the egg is just cooked, never flipping.

Plate asparagus, top with egg and roasted garlic pieces, sprinkle with cheese.

Might as well bake some bacon too

Banana Bread and a 4-year-old

By Steph Farrar

I despise waste. In all forms. Trash, food, time, energy. I abhor throwing trash in bins, food reaching any expiration date, spending time in traffic, visiting an acquaintance who can't pull away from her own selfishness.  Lately, I  just don't have the space. Every visit to the grocery store with Vesper is its own little trip, its own magical, colorful, exhausting parade around Studio City market folk. And without fail,  we never leave without bananas in our basket. Or watermelon for that matter. Or popsicles. A coloring book. Shells with cheese. Honeycomb. US Weekly.

Ummm, wait I mean, kale, tofu, beans and Living Vegan. You know me!

Mashing up Naners

Needless to say, it's rare we get through all the bananas before they begin to brown. They either end up in the freezer for smoothies or in a homemade banana bread. No waste!

We only have three short weeks left in our house, so I've been trying to cook in our kitchen with Vesper as often as possible. After nearly ten years in our 1100 square foot paradise, it's hard to say goodbye, even though we've been ready to move on for years, busting at the seams for additional room. After moving half our belongings out to stage the house for sale, I know now that a house isn't home without all your stuff. It's just reverb emptiness.

A good egg cracker too!

My Sifter

V is a great sifter. Any recipe which requires flour, baking soda, baking powder... various other dry goods, she's the best sous chef around. I am open to renting her out hourly. You pay me to babysit. Killer.

Cinnamon Bananas

After you or your helper has sifted the dry goods, you've creamed your butter and eggs, mashed the nanners, spices and milk... it's just combine, and bake. Happy kid. Happy mom.

BananaBreadWithV10

With another little one on the way, I'm anxious to set up a new kitchen, a new space, with as little wasted time and effort as possible.  Banana Bread will remain a recurring mainstay in our bread basket. And just think, I'll have two sous chefs before long. I could start a restaurant right in my own home! (Please don't call child services. I am joking people).

Serve warn with butter or cream cheese

Banana Bread

(from FoodNetwork.com)

 Ingredients:

• 1 cup granulated sugar

• 8 tbsp (1 stick) unsalted butter, room temperature

• 2 large eggs

• 3 ripe bananas

• 1 tbsp milk

• 1 tsp ground cinnamon

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

Directions:

Preheat the oven to 325 degrees F.

Butter a loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.

In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined.

Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.

Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey, butter, cream cheese or serve with ice cream