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!!!!

Holy Whole30...

By Steph Farrar

So you're asking yourself, what the hell is a Whole30? Can I actually complete a Whole30? Just lean protein, fish, veggies, fruit, nuts and seeds for a month? No booze, sugar, grains, dairy, or legumes... 30 days?

Yes, you can do it. I swear, you can. If I can do it... anyone can. And it will, in fact, change your life.

The night before...

This is NOT a picture of Kobe's 60 point game on 4.13.16. This is exactly one week prior, when the Lakers were pulverized by the Clippers ... the last night before we started our Whole30.

Yes, we got tipsy, which at the time seemed like a good idea: 30 clean days on the horizon, a court-side Laker Game, no kid-duty until 7 am the following morning (there's the compromise). I do not recommend a big night before you start your elimination 30. It will make it more difficult to cleanse toxins in the those first few days, hence restless sleep, night sweats, even insomnia.

No one likes a hangover anyway.

About three days in, after the charm wore off, I started to question myself on why the hell I was doing this cleanse. I was scared. 30 days began to feel like an eternity ahead of me, after counting the hours of the previous three days, eager for bedtime. I'm one-tenth of the way there? This. Is. Bullshit.

So I visited a dear friend's local community garden a few days into my Whole30, picked veggies and herbs along with one beautiful strawberry, kickstarting my cleanse with fresh air, hot coffee with my favorite almond milk, and the biggest beet I've ever roasted. Along with some Fava Beans I couldn't even eat (no legumes on Whole30... here'swhy).

The ONE strawberry Vesper later savored

Craig, The Magus of Wattles Garden.

Sorry Craig. Had to show the world what this master botanist looks like! I will be visiting Craig more often ... to steal his produce and any free time I can sucker out of him. When you've known someone for over 20 years, there's never enough time to catch up.

A ladybug for good luck

So here it is. My brief rundown of what's to come in the next 30 days. This article is a great resource for what to expect, but it's not always the same for everyone. I'll kick start with a few words of encouragement, along with the ladybug above for good luck on your adventure. I'm 14 days post Whole30, and not only am I insanely proud of myself for finishing, but these last two weeks off the Whole30 has been much more difficult than on it. My body is so clean and tidy, it doesn't want a patch of dirt in it!

There are many good reasons why you should reintroduce foods slowly, nausea being #1. My tummy hasn't warmed to most ingredients not on the program. My palette is responding to less flavor than I've ever previously enjoyed. It's taking time to freely eat again. It's been a while since I've felt as accomplished, light on my feet, and awake as I have in the last four (now 6) weeks. So I'm trying to take it slow.

After friends Jason and Katie finished a Whole30, glowing like a perfect California summer day, nearly 20 pounds lighter between the two, and gushing about the benefits, I picked a day 30 days in my near future, with something to look forward to and celebrate... my best friend's birthday party was in 33 days. Perfect.

I highly encourage you to pick a day to celebrate... but maybe not your best friend's birthday where you could potentially get loose enough that your friends think you may have been roofied. Skip the pre and post drinking nights people. Seriously. I've yet to get back to par.

MY WHOLE30

Days 1-3: Clearly, on day 1, I felt horrible. Terrible hangover, so I didn't mind eating such a clean diet, minus avoiding milk and sugar in my coffee. I had gone to Whole Foods the day before to make sure I had a few staples to get going. Eggs, fruit, avocado, coconut almond milk, etc. I had lunch with my dear pregnant girlfriend and ordered a simple salad... brought my own dressing to avoid dealing with potentially cheating, especially as it's my first day! Dinner... easy, going to bed... easy, as I was exhausted from general life stuff. Day 1, down!

Day 2 was better, as I clearly wasn't hungover, but quite the opposite. Awake with wild energy, still hating the coffee and missing yogurt, but fine. Day 3, I was able to spend with my daughter, at a friend's kid's birthday party followed by a dinner at Au Fudge... my first night out, no booze. Kind of a relief to not have to pay for booze or an Uber! But I really missed the social aspect of it. Nights 2 and 3 were very rough. Patchy sleep at best, night sweats and tossing constantly. I could literally feel all the junk coming out of my body.

Days 4-8: Someone kill me, what have I signed up for? Oh wait, I'm the only one in charge? I can quit this thing right?

No!!! Keep going.

I think my husband would have poisoned me if he didn't know this cleanse had an end-date. So cranky. So mad at myself for putting us through this. Feeling guilty that Sam was attempting to go along for the Whole30 ride. Oh by the way, total exhaustion. Even after the first night of great sleep I've had in years, Night 4.

We had friends over for brunch that first Sunday and serving them up Proseco wasn't as hard as I thought it would be. I didn't even want it. At this point, I'm not only full of pride in my already successful first few days, but also full of what feels like air. SO BLOATED. And the time is passing very slowly. Days 4 and 5 were equally boring... tired and bloated, but sleeping so well that's it's nearly worth it. By day 6, the tyrant in me erupted. I was exhausted and extremely cranky. And stressed for some reason, perhaps giving up things I love, like wine, bread and cheese, was causing some anxiety. Days 7 and 8 lit up a bit... I felt lighter and happier, yet still very gassy and bloated (tmi). I managed to hit up yoga and hike both days, felt enlightened and energized. Starting to think this could be the new me.

Days 9-14: This stretch was particularly difficult. Days 9-11 fell on a weekend where all I did was cook. This was the lovely anchor of time where Sam and I tested some new recipes. We whipped up a veggie frittata for dinner, and for breakie the following morning. We turned Bobby Flay's salmon with brussels and gala apples into a Whole30 dreamboat. We also used my friend Craig's staples from his gorgeous Wattles Garden into a beet, avocado and edible flower salad. By Day 13, after counting the days to what I've heard as "Tiger Blood" day 14, I'm ready for a turnover. I need the bloating to clear, I want my stomach to be flat (like I'd earned), and yoga classes to feel good. None of which became true.

But still, epic sleep. And an overall, undying commitment to finishing.

Days 15-22: By Day 15 I felt great, had found a new normal, and somewhat forgot about this wild new diet. I ended daily journal entries about Whole30 timeline and recipes, and just decided to live. Also at day 15, my face completely broke out... as if I was going through puberty all over again. Luckily it cleared quickly, but herein lies another shining example of toxic elimination. Knowing I had less to go than the time I've already put into my first Whole30, the time began to fly by. And my sleep grew even deeper, my energy level was through the roof, and my overall attitude healthier and happier. One day at a time.

Days 23-29: By this point, I'm bored with food, sick of cooking, and over it. But of course I'm feeling full of energy and addicted to finishing strong. I remember actually stopping by the mirror more frequently to check out my thinning thighs and bootie. Only a few days to go.

Day 30: There's no way I've actually made it. Absolutely no way. What the hell am I going to do now? The evening of this last night took all my willpower to not pop open the special bottle of wine I bought for myself for day 31. I must admit, this in fact, was my hardest challenge... finishing. But I did it.

And the next early afternoon, Sam and I shared this:

SO WORTH IT.

And all the sudden I was quickly tipsy on Dom... and truly satisfied in my ability to enjoy it, without needing it.

I mentioned at the beginning of this post that this experience will change your life. It will empower you, energize you, reveal your will power, and your commitment to the promise you made to yourself. It will change the way you see food. It will change the way you order food, the way you shop, and the habits years of bad choices have led you to. You will read labels and find sugar in nearly everything. You will learn you don't have to drink alcohol to relax. You will be so damn proud of yourself that it will rub off on everyone in your life.

So do it. And let us know how you did!!!!

WHOLE 30 APPROVED RECIPES:

(written recipes in following Farrar post, here)

1. Ground Beef with Roasted Sweet Potato and Sunny-side up Egg, sliced avocado

2. Roasted Macadamia Nut Salmon with Brussel Sprout, Apple, Raisin and Bacon Salad

3. Mango, Avocado and Cabbage Slaw

4. Beet, Arugula, Avocado, Edible Flower Salad

5. Asian Cauliflower Rice with Egg and Bacon

6. Kale Chips

7. Breakfast Frittata Mini muffins

8. Nut and Herb Pesto with raw veggies

Basket of goodies!

One Pot.

By Steph Farrar

One of something. One of anything. One of one thing! Let's keep it simple. That's my motto. A one-pot meal always works. For everyONE.

So here are two pretty pictures of the same thing.

I've been inspired by my girlfriends lately, which is not unusual. Most recently, by their strength and wisdom, and fearlessness. By the way life is treating them, and how they are acting and then reacting to curveballs, which seem to come on all forms and from all directions.  This is a lady clan of rare weaknesses. And said lady clan deserves a break.

Yesterday was International Women's Day and Sierra and I celebrated by working for several hours, then finished off a successful Wednesday over a bottle of chilled Sauvignon Blanc. Because we deserved it. Sipping a crisp white to the soundtrack of three screaming children jumping on a trampoline is my idea of winding down. Maybe not Sierra's, but we both carried our smiles as long as the great joy of jumping lasted.

Here I find myself a day late in celebrating the other women in my life. The moms, the old friends, the new friends, the acquaintances, the school buddies... the pounding wonder of how any of us do this thing called life is beyond me. No one really tells you (or more likely, you don't listen) when you're young to fully embrace it. Wear sunscreen to avoid the brown spots, use moisturizer to avoid those lines, eat well and move to keep trim and healthy... Don't be a jerk, work hard and play harder, but sleep as much as you can. Marriage is tough, kids are really tough, save your money but splurge when you must... on and on and on.

Make your life easier in any way you can. Make dinner and only use one pot. Please listen to this one.

Tomatoes this time of year are not great. See above.

But damn they taste good, mixed down in a creamy onion garlic sauce, peppered with fresh basil and tender al dente spaghetti. Let's eat out of season if we must. And not worry about it too much. Let's not be too perfect. Or precious. This is food. This is basic. This is simple subsistence.

Since the hubby is out of town on tour, I've already made this twice in ten days. This recipe makes enough for four very hungry people, so needless to say, it lasted me and the kids three days.

Seems like there is an International something Day, every day. Women share it with pancakes. I love pancakes, don't get me wrong. But seems like we at least deserve a day of our own. Or a week. Even a month. A long month.

Shout out to all my ladies. My lovely lovely ladies. I'd be lost without you.

One Pot Tomato Pasta

Martha Stewart's vintage recipe

Ingredients:

• 12 ounces linguine, spaghetti or bucatini

• 12 ounces cherry or grape tomatoes, halved or quartered if large

• 1 onion, thinly sliced (about 2 cups)

• 4 cloves garlic, thinly sliced

• 1/2 teaspoon red-pepper flakes

• 2 sprigs basil, plus torn leaves for garnish

• 2 tablespoons extra-virgin olive oil, plus more for serving

• Coarse salt and freshly ground pepper

• 4 1/2 cups water Freshly grated Parmesan cheese, for serving

Directions: 

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9-10 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with shaved Parmesan.

Turkey Burger Salad with Basil Glaze & Vinaigrette

By Steph Farrar

I love what the sun brings out in people. Our bare arms and short shorts, flip flops and personal days off. It brings out the best in our spirits and our goals; a sunny day brings a new chance to produce or encourage change. I was in a terrible mood all day on Wednesday this week, for no reason (other than the obvious mom, family, career stuff). And I almost took that mood to bed with me until my husband miraculously helped me refocus.

Red onion and cast iron

My attitude was pungent like the aroma of an onion as it's being cut. My energy was electrically disappointing and down. Heavy. If you were born in the late 70's, like I was, maybe we're experiencing a similar, regular thing. Getting older... no way around it... sucks. I don't mean actually getting older, because that's something I'm enjoying, hopefully with dignity and grace. But I mean aging, gravity weighing in, pulling down on our skin, our mood, our energy. And there's just so much spandex in L.A. All day spandex. And skinny. And young. And beautiful. And with perfectly thick ponytails and downward dogs.

It's weighing on that 22 year-old version of me, if I'm being honest (which is why I'm here).

Broccoli even my kids eat!

There's no way of knowing what a young, stunning, modelesque little tigress is going through, as I sit there envying and judging her book by its cover. It's similar to a small percentage of my Instagram feed, fueling me with self-doubt and diversion, a little snapshot of a seeming reality which most likely isn't so pretty. It would seem to me, all she eats is steamed broccoli while smoking cigarettes. But she's 22, so she can eat and do whatever the hell she wants.

But wait... so can I. And this is what I want. Almost every day. I've been trying to recreate Los Feliz's Mustard Seed's Turkey Burger Salad for years now. And I think I've perfected it. But don't tell them. We like them. We love their coffee.

I've been making this salad for a while, and until my Mum-in-Law told me she always adds mango chutney (what?) to her turkey burgers, everything changed. The skies opened up like they have this week, sun shining, spandex all too see-through, with an epiphany. No breadcrumbs. Just chutney.

Ground turkey, cilantro, onion, salt and pepper, two eggs, 1/4 cup mango chutney. It's just so easy. And so light. You can totally add breadcrumbs after you mold the patties if you want. Everything magically sticks together while cooking, as long as you don't fuss with them too much. Let them cook. In addition to the previous ingredients, I magically made a balsamic glaze from part of the original dressing, after emulsifying enough to thicken beautifully. So I added the glaze to the patties while cooking. Insane. The salad itself is simple greens with steamed broccoli and carrots, and if you're me, tons of pickles.

Tons and tons of pickles.

I'm not pregnant, thank God. I just love pickles. The only two ingredients Sam and I don't agree on are olives and pickles. He hates. I worship.

I would rock spandex all year long if I only ate those two glorious things. But who wants that? I mean, besides me?

Turkey Burger Salad with Basil Glaze and Vinaigrette

Ingredients:

• 1.5 lbs. lean ground turkey

• 1/4 cup chopped brown onion

• 1/4 cup chopped cilantro

• 1/4 cup mango chutney

• 2 eggs

• 1 large red onion, halved and sliced into half moons

• 1/2 cup either shredded or sliced medium cheddar cheese

• 2 tbsp unsalted butter

• Romaine and spring lettuces

• 1/2 cup broccoli florets

• 1/2 cup chopped carrots

• 10 pounds of pickles (just kidding)

• 6 tbsp canola oil

• 4 tbsp olive oil

• 6 tbsp balsamic vinegar

• 2 tbsp dijon mustard

• 2 tbsp minced basil s
  alt and pepper

Directions:

This salad is easy. It just takes smart timing. This is how I do it.

First, bring a pot of water to boil, and either cook or steam the broccoli and carrots. I add th carrots first, for one minute, then add the broccoli for two more minutes. Remove from heat and strain. Put aside to cool and sprinkle with a hint of salt and olive oil.

Make your glaze and dressing. In a medium bowl, combine vinegar, mustard, basil, salt and pepper. While whisking, first add canola oil slowly, then olive oil, until fully combined but not too cloudy. Set aside half of the dressing. With the second half, continue whisking until emulsified and thick, creating a glaze for the patties.

In a medium saute pan, add butter over medium/low heat. Add red onion and let slowly cook, stirring occasionally to caramelize for 25-30 minutes. Set aside.

In a large bowl, combine ground turkey, brown onion, cilantro, chutney, eggs and salt and pepper. Form into patties. Make a small indention in the middle of each patty with your thumb. Sprinkle with breadcrumbs if desired.

Bring a large saute pan to medium/hight heat. Add patties and cook 4 minutes first side and do not touch them...they are delicate.  With a pastry brush, add glaze to the top of the patties before flipping. Cook another 4 minutes, and add glaze to second side. Flip one more time and cook an additional 1-2 minutes.

Set oven to Broil. Remove patties from pan. Place on baking sheet and top with caramelized onions and shredded or sliced cheddar cheese. Broil at top of the oven until cheese is melted and bubbly.

In a large serving bowl, add lettuces, broccoli and carrots, pickles if desired, and lightly dress with your balsamic vinaigrette. Top with your gorgeous turkey burger patty. Garnish with torn basil if desired. And enjoy!!!

Roasted Beets with Burrata and Blood Orange Vinaigrette

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.

Save the greens to saute later

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.

The supporting players

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.

Perfectly in season

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.

Slice and toss in the vinaigrette

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.

Simple and delicious

Tomato Cream Sauce with Orecchiette

By Steph Farrar

After a few months away from here (embarrassingly enough) I figured no better re-entry than a staple amongst tape. Tomato cream sauce with pasta, for literally everyone and everything. Welcome back to you as well.

After years working at home, while being a full-time mom, I recently landed a new job. I literally have no idea how I fit a blog post into my life, besides the fact that it's a priority.

The only two negatives of new job-ness are time away from this very site...and my family of course. Even at this very moment, while my 8-month old is crying himself to sleep, I'm still grateful for time to myself. Time to focus on progress, being a better mother, having something else to discuss at cocktail parties other than vomit, diaper changes, and milestones. So let's get to the sauce.

Simple ingredients never fail.

It's seasonally the end of summer, with the swift passing of Labor Day and a goodbye to white jeans (never in Cali), yet tomatoes are still delicious. While I used my favorite San Marzanos and a large handful of fresh cherubs, I wish I had a filling of those gorgeous heirlooms. Getting to the market lately is a privilege. However, this sauce never fails, in or out of season.

Grew that basil myself.

I'm not a big fan of sweet tomato sauce, see the Batali added carrot or Nigella added vidalia. I prefer salty, vodka-ish, closer to Ina's favorite sauce than any other. If I have to use a store-bought, I never buy anything other than Roa's Vodka Sauce, so my goal... replicate, minus vodka.

Get it in the pot and wait.

For this late summer dinner, Vesper and I had orecchiette pasta, one of my favorites... where the pasta scoops up the sauce in its little hat-ear, eats the parmesan alive and leaves it all for your buds. I wish I could say when I'm cooking I'm solely focused on the task at hand. In these brief moments of quiet calm, I steal away whatever time I have to catch up on my beloved game.

What was really happening while chopping

Tennis.

I shouldn't mention my extreme jealousy of anyone who attended the U.S. Open this year, especially because I'm married to one such person. My weeknight was so different from his.

Fave new appliance

And now for...without-shame-appliance-plug: The Baby Bullet.

It's not just for baby food, it's just cuter than the Magic Bullet. Same thing, with a smiley face. If only Flynn could have some of this sauce. He's so close to the joys of full-flavored food, yet seemingly so far. Maybe he'll be the first kid in our family to crave sushi, avocado and zucchini? Working on it with the bullet.

Pretty and pretty yummy

But maybe ground-up sushi is a no-no?

You'd think I'd have this down by now.

Tomato Cream Sauce with Orecchiette

Ingredients:

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 onion, diced (not sweet, any but vidalia)

• 1 24 oz can San Marzano whole peeled tomatoes

• large handful fresh cut cherry tomatoes, any variety

• pinch red pepper flakes (optional)

• 1 tsp freshly chopped thyme

• 1 tsp freshly chopped basil

• 2 pats butter (2 tbsp)

• either 1/4 cup cream or fresh / prepared ricotta

• 1 package orecchiette pasta

• salt and pepper to taste

 Directions:

Heat oil at medium high heat in a Dutch / French oven or heavy bottom pan.

Add onions and garlic and cook before browning, 4-5 minutes.

Hand crush San Marzanos over heated pan. Add additional sauce and fresh tomatoes. Add red pepper flake if using.

Simmer over medium low heat for about 30 minutes.

While sauce simmers, bring a large pot of water to boil. Add a large pinch of salt, just as it begins to boil. Add pasta and cook for 8-10 minutes. Drain, set aside.

Add thyme and basil to sauce about halfway through simmering process. Once tomatoes are cooked down, add butter, and either cream or ricotta, cook an additional 5-10 minutes.

Add a healthy pinch of salt and freshly ground pepper.

In a blender, Magic Baby Bullet or any other blending appliance, add sauce in batches until slightly blended... keep some chunks!

Reheat sauce in a shallow saute pan until barley simmering. Add drained pasta to incorporate sauce, making sure every little "hat" is full of that flavor.

Top with freshly grated parmesan and a pinch more of salt. Garnish with freshly torn basil leaves.

A Change of Season

Sneaky

By Steph Farrar

It's November, and I'm talking about tomatoes. Probably because they're still damn good here in California. Maybe even more because I can't officially let go of summer without posting this delicious recipe. Daylight savings ends tomorrow, meaning less daylight (obviously) and (sadly) citrus. Fortunately the change of season is coupled with more knee-high boots and leggings, cozy sweaters and scarves. 

It's strange how effortless time is passing lately. Even though I'm sad to see it pass, I'm also on the heels of a very stressful time in my life: Sam was gone on tour for months and is finally back; I've packed and moved from our home of ten years, while living with in-laws and commuting an hour each way to the city for school and work; I've finished a pitch package for an exciting new project while third trimester pregnant, chasing around a four-year-old; And, finally I've landed in November, where all the haze is defrosting from my strained eyes. November is my favorite month. My birthday month. Home.

Sans-Mizer Rye Flour Dough

We've had a strange sense of home the last two months, one that is slightly reminiscent of touring over 6 years ago… living out of a suitcase. Although I'm not sharing a janky hotel room with three other guys in a band, It's still difficult living unsettled.

Little Hands at Work

Vesper helped me with a crust that sits right on top of the tomato mixture here… rolling it out beautifully on her grandmother's kitchen island like a baker. My trusty Kitchenaid mixer is in storage so I decided to brave hand-kneeding the dough. It was a cinch. The rye crustrecipe was a first for me and I don't regret it. This lovely tarte tatin is the last thing I'll be making in Pearly's kitchen while we've lived here in Malibu. Wanna know why??

Now that's a disk.

It's official… we found a new house!!!! I can't wait to cook, photograph and eat in our new bright kitchen. I can't wait to hang with our friends who live in the area.  I can't wait for you to come over, and join us for a drink (even though I can't really drink, but soon enough). For now, I'll have a Dill Cucumber Spritzer, you have a Moscow Mule.

Use two onions for more flavor

So as we say goodbye to summer, even though it's been officially over for almost two weeks, whip up any remaining tomatoes for this treat either as a hefty side dish or light main dish. I added basil and ricotta, and mixed in a little lemon and balsamic vinegar for more flavor, but you could add more onion and garlic, different herbs, another kind of cheese… even sautéed vegetables if you like.

Variegated and regular basils

My favorite food blog, as it may be for many of you, is 101 cookbooks. I'm inspired not only by her photographs but by her vegetarian recipes, warm tone and curated sense of style and taste. I've bought several staples from her pop-up shop Quitokeeto, attempted to copy nearly all her recipes over the years, and simply indulged in a love affair with all things 101. This tarte tatin and accompanying rye crust are some of my favorites from her recipe box. If you have a well-used cast iron skillet, use it instead of a casserole deep dish or non-stick skillet. 

Put the pie crust right on top!

Make sure you let it cool so when you cut it, so it somewhat stays in tact. Enjoy!

Tomato Tarte Tatin with Rye Crust

adapted directly from 101 cookbooks

Ingredients:

• 2 medium yellow onions, chopped

• 2 tablespoons extra-virgin olive oil or clarified butter

• 1 1/2 pounds / 24 oz small tomatoes (here it's a mix of heirloom, cherry & early girls)

• 1/2 teaspoon fine grain sea salt

• 2 teaspoons balsamic vinegar

• 1 tbsp flour (or more for watery tomatoes)

• zest of one lemon

• 1 pie crust, this rye crust, Heidi recommends

• 1 egg whisked with a tablespoon of water

 Directions:

Preheat the oven to 400 degrees

Heat a large skillet over medium heat to saute the onions and a couple pinches of salt in the oil/clarified butter. Cook, stirring regularly, until the onions are caramelized, 15-20 minutes. Remove from heat.

While the onions are cooking, cut any larger tomatoes in half. Leave the small cherry tomatoes whole. Add to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a 10 or 11-inch cast iron skillet or equivalent deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with lemon zest.

Roll out your pie dough, and use it to cover the tomato mixture - tucking in the sides a bit. Brush the crust with the egg wash, cut a few decorative slits in the crust, and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 - 35 minutes.

Serves 6-8.

Good Food

Heirlooms.

By Sierra French Myerson

I have a standing date with Evan Kleiman on Saturday mornings at 11am.  I imagine, so do most of you?  For the hour that Good Food on KCRW airs, I'm completely in my comfort zone.  Farmer's market profiles, recipes, food historians, the weekly anticipated Jonathan Gold review, I'm always enthralled.

As a native of L.A., Evan Kleiman also means Angeli Caffe, which means childhood comfort food to me.  It opened in 1984 just a few blocks from my elementary school.  The ever-popular modern trattoria on Melrose Avenue was a mainstay of my best friend's family.  I remember many a night, pre sleepover, post long pool days, and definitely after school plays (we may have still been in our 4th grade "Fiddler on the Roof" make-up), devouring the Spaghetti alla Checca , and that bread…oh that bread.

Many years later and still close friends with her and her brother, we all rented a house together just down the street from Angeli.  We regularly went together and with other friends.  And, those many years later, the Checca was just as good.  The elegant simplicity of both the restaurant and the food never failed to deliver.  Though, in January of 2012, Evan Kleiman sadly decided to close Angeli's doors for good.  I may never have that pizza dough bread again, but I'd be damned if I couldn't somehow replicate the Checca.

A rough chop.

The true beauty of a checca is the ease of it.  It's a raw sauce generally consisting of ripe summer tomatoes, garlic and basil.  Chop, let macerate, and pour over perfectly al dente spaghetti.  Still to this day, when I eat this dish, I can feel my 8 year old hot pink post pool/bike riding cheeks slurping up the spaghetti and searching for more of the melty mozzarella.

Fresh mozzarella.

Spaghetti alla Checca

Influenced and adapted from Evan Kleiman's Angeli Caffe

What you'll need:

• Lots of ripe tomatoes, chopped (about 2 pints cherry or 5-6 large)

• 2 garlic cloves, minced

• 1/2 -1 cup of good extra virgin olive oil

• Salt and pepper to taste

• 8 fresh basil leaves, gently torn

• 6-8 oz. fresh mozzarella, chopped and brought to room temperature

• 1 lb dried spaghetti

Directions:

In a large bowl, mix tomatoes, garlic, basil, salt, and pepper.  Add enough olive oil to cover the tomato mixture.  Let the sauce sit at room temperature for 2-3 hours. 

Cook the pasta in a large pot of heavily salted boiling water.  Trust the pasta experts here, take the pasta out 1 minute before the suggested time on the back of the package.  You definitely want that al dente bite with this fresh sauce. 

Pour pasta into a serving bowl.  Top with mozzarella and tomato mixture, and quickly mix well to coat.

Makes 4-6 servings.