Summertime Besttime

This is why I live in LA. (and because I’m married and he lives here along with our two kids and dog. Among other reasons, summer peaches and tomatoes are up there)

~After a long break, my new site launches with this end of 2019 summer virgin post on KitchenLit101.com.
Writing against the grain these days. Thank you for being here! ~ Steph

I read recently that when you have one foot in yesterday and another foot in tomorrow, you’re just pissing on today. That makes sense in every way to me, except in this moment when I’m looking back at all that’s happened in 2019, in nostalgia and gratitude for most of what I recall in these past 8 months. I used to scoff in cynicism and criticism at the silly named “Cafe Gratitude” here in L.A. until I became part of a “gratitude” chain with some fellow ladies over the last few months. We practice gratitude daily, shared through a text chain, connecting our wide range of experiences with a common theme of gratefulness. If you’re here looking for advice, take this first bit and implement it with a few like-minded friends.

One of Pearly’s thrown together lunches.

I’ll be over here in gratitude for summer melon, zucchini and tan lines.

Summer seems to create this much needed distance from schedules and expectations, and by the time it’s over (or nearly over), just like most things, I’m eager to return to stricter routines. We have this brief moment left in this year’s sunny break, and I’ve yet to, in my life, embrace it this closely. Two days left here in paradise, in Malibu where we’re gifted a retreat with family, and I’m soaking up every last peach and tomato I can get onto these blue and white plates.

I haven’t been very good at taking pictures lately, since (you know) living, but an example of summertime Malibu lunches is this weird mix of Hampton’s like beauty mixed with roll and rock boys and girls mixing up fresh air and salads with holed up, den-like creativity.

Fresh tomatoes with raw purple onion and Pearly’s Aussie touch of malt vinegar and salt, prosciutto wrapped peaches drizzled with orange blossom honey, basil and s+p, an egg salad made with a touch of curry, mayo and mustard, served with a warm salted baguette and a charcuterie (if you can call it that) plate of cold cuts, Jarlsberg, brie, a few salami stacks, pickled onions and sweet gherkins. And fresh soldier cut watermelon.

Summertime is truly the best time. Not just for swimming breaks and binge reading sessions, but for me, its produce mostly. Blindly farmer’s market shopping by touch and smell reaps the most reward. Somehow pulling it all together, setting the table, herding the misplaced loungers from the pool and scattered quiet zones around the property can take a minute. In that minute, I’ve become skilled at brewing some form of non-alcoholic drink that rivals any Syrah or Riesling. I finally called it quit on the booze last December after a few years of see-sawing on and off the wagon; my taste buds, dreams, relationships and mental state are thanking me on the regular for this privileged decision to stop something that doesn’t serve me any longer. So enter Seedlip, FreWines, Ariel Cabernet, Vignette, Crodino… and every NA beer I can find that doesn’t suck.

I’m a steadfast endorser of non-alcoholic drinks, so to say Seedlip is a gamechanger in the the “spirit-free” world is an understatement. Not only can that gorgeous bottle rival any on a bar shelf, but the taste and smell are shockingly similar to a clean gin, without the painful bite. Served with a lovely tonic water or soda, a bit of cucumber and lime, it won’t matter that you’ve not got a buzz on. These drinks scream summertime by the pool…when you’re taking a break from the Whispering Angel Rose… Seedlip is “what to drink when you’re not drinking.” I have come to realize that drinking alcohol is like pouring gasoline on my anxiety. So coming up with alternatives has not been a chore, but a delight. I’m sharing versions of my faves on an instagram handle @clubsodala. Just a few…

Crodino with FreWines Champagne. A NA Aperol Spritz.

FreWines Sparkling Rose with Raspberry Spindrift.

Vignette Pinot Noir Soda.

Seedlip Garden with Lemon Fever Tree Tonic.

This year to date, looking back through my personal photos, it’s hard to believe how much has happened, yet how little we have to show for it, publicly, since we’ve been living above documenting. Of course, there’s the trick… how much to share, how much to keep private? In a culture of scarcity (not of product but of heart), what is enough, what is too much? However, also in a culture of abundance and immeasurable gifts, we’re proud of what we do. And perhaps need the acknowledgment to persevere. Most valiantly, we all just do the best we can. By not pissing on today, perhaps I can look back and ahead, and share a bit of what’s been between; a glimpse of a life you probably don’t care about. But it’s mine. And it’s awesome. If the only people who read this are my mother and my therapist, I’m good. Two readers! Self published!

Anyway… summer salads.

Seared Ahi with arugula, crispy onions, mango, avocado, and scallions with pan drippings for dressing

Romaine with rotisserie chicken, avocado, black olives, purple cabbage and crispy chickpeas, with Tessemae’s Green Goddess dressing

I’ve been in a deep dive with salads all year. Nothing new about this, but staying creative in general, let alone with different versions of a plate of lettuce, can be a wormhole. I’ve been a dressing snob for years whipping them up from scratch, but I’ve newly embraced store bought, wholesome ingredient dressings as a way to minimize panic to serve. Strange what surrender feels like, even in the world of salads. Short cuts are okay. No one got hurt. No one is dead. No one cares.

At the end of my 101 day break from booze, Sam drew me several logos for “101” as a reminder we are always learning.

The 2019 short list goes like this: Bye bye alcohol, hello living. We got a dog named Roger. I organized a LOT of clients homes and offices. I fell in love with Brene Brown. One kid turned 5. Another turned 10. Phantom Planet reunited. I enjoyed catering a few events. I fell madly in love with chocolate. My husband played the Super Bowl (casual). Finished two (about to be three) Prolon fast mimicking diets and never kept the weight off (don’t care, but trying once more starting Friday). Went to Cabo with nearly every friend we know. Went to Big Bear where Flynn had his first ski lesson. Went to Florida for Spring Break. Sold our House. MOVED. Read more books this year than in the last five. Was a damn good mom. Fell in love all over again with Sam. Lost a dear family member, while dealing with unresolved family trauma. Saw and loved Billie Eilish. Survived (still surviving) summer break. And did it all sober. I wish I could easily add a strong arm emoji here, but you get the point. Without pride or self righteousness, I’m just stoked.

I’m still working on how to incorporate the “101” logo into the site. I chose the image that looks like a lady showing off her muscles. Seems fitting for the missing emoji.

Wrapping up this first post with my favorite dessert… the banana split from The Ivy by the Shore.

Also fitting is tying up this first post with a banana split bow. Nothing makes my heart beat faster (without anxiety) than family hands reaching into the same bowl of a rainbowed dessert heaven. This right here, above all, is everything to me. Family, a sweet treat, community, abundance.

And above all gratitude.

Peach and Tomato Salad

Ingredients:

• 2 fresh yellow peaches, pitted and sliced

• 3 heirloom tomatoes, varying colors, cut into 1/4 inch slices

• handful torn basil

• s+p

• drizzle olive oil

• drizzle balsamic (if you want!)

Directions:

1. Plate the tomatoes and peaches, sprinkle torn basil over dish

2. drizzle oil (and balsamic if preferred) over fruit

3. season with s+p to taste

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!!!!

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

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.

Pearly's Malibu Salads

By Steph Farrar

I’m not a fan of words and insinuations like “luck” or “blessed” but if there were better choices to describe my new living situation, I would use them.

After a rushed sale and escrow from our beloved home in L.A., we are currently living with my in-laws, and I can’t help but feel a certain tinge of misdirected embarrassment coupled with absolute cozy wonder: something I didn’t quite expect when we made the choice to post up here in Malibu while we shop for a new roof over our heads. I feel snubbed by my own nose, turned up at living the good life in a Nantucket paradise, fed by an angelic woman who prides herself on taking care of family.

Random assortment for the grill

When I’m in Malibu at the Farrar’s home, I feel like I’ve been working the fields all day, sweating from picking strawberries, fingers bleeding from thorny roses. I only feel this way because I’m fed like I deserve it. I”m fed like a farmer whose crop is vibrant and productive, and whose hard manual labor merits a farm-to-table rainbow of flavor and color. Pearly (or Captain), as we call Sam’s mother, is the Masterchef of Sweetwater Mesa. She is den mother, head-of-household, gardener, seamstress, elegant hostess... the glue of the family. And I thank my stars she took to me so many years ago. Not just for the salads, but still...

That fine fine china

I lived my elementary years on Missionary Ridge in Chattanooga, TN, with a rope swing in my front yard hung directly next to a Civil War canon, which permanently rests just next to several sun-drenched blackberry bushes. The vine-canopied lunch spot next to a small (now) koi pond hovered over a concrete table with a matching Southern-style lazy-susan. I can still taste my mom’s award-winning (mainly in size) zucchini, corn and peppers brushed with homemade butter, served with filets from my grill-master father. That old stone house was built over two hundred years ago and is still as strong as any fortress I’ve ever seen. It was haunted too, as you can imagine. Just like the taste of the summer vegetables, I can still feel that friendly ghost in my closet.

Growing up with a sparse yet plentiful garden on a battlefield Ridge, I never thought a California beach town could ever produce such substance, such homely, good ‘ole times-like warmth, until I stumbled upon Pearly’s garden. I love that our little girl is just the right height to pick the hard-to-reach tomatoes, and that as she ruffles the leaves, that tomato scent I wish to bottle fills the air.

The walk

Pearly's Malibu Salads 9

I love the brisk walk to the end of the property where the large, protected grow boxes flaunt peppers, tomatoes, onions, lettuces, dozens of herbs for dinner: lamb chops and mashed potatoes, simple greens. Just beyond the scarecrow, her neighbors are making honey, boasting several large Warre harvest boxes, full of bees. Pearl’s garden is just beneath the hives, so you can imagine how her harvest fares.

Greens with red onion and cranberries, Caprese

After all these years, I discovered the thing I like best about Pearly’s salad: control. The way she plates a salad gives the grazer full control of what she wants and doesn’t want, and how she wants to dress it. I tend to use more lettuce than necessary in my salads. The good stuff always ends up at the bottom of the bowl. But Pearly places all the ingredients on a flat platter, including the lettuce. She lets you decide what you add to your plate and how you dress it. You’re the boss. Just greens and dressing? Great, have at it. Throw in some grilled bacon wrapped bananas, warm bread and cheese, and a gamut of marinated olives and gherkins, you’ve got yourself a Pearly lunch.

Let yourself feel lucky... and keep counting those blessings.

Just do it, don't ask questions

Pearly’s Malibu Salad #1

Ingredients:

• Nice handful arugula

• Small bunch of bitter greens

• Leaves of two mint stalks, chopped

• 6 oz sliced ham

• 6 oz sliced roasted turkey

• 2 plums, sliced

• 1 peach, sliced

• 6 oz sliced mozzarella cheese

• 2 large heirloom ttomatoes, sliced

• 1/2 red onion, chopped l

• eaves of two basil stalks, chopped

• 10 snap peas, chopped

• 1 stalk celery, chopped

• fresh warm crunchy bread

• 10 oz. jarlsberg cheese

• pickled onions

• tomato chutney

• olive oil

• white balsalmic vinegar

• salt and pepper

  Directions:

Layer the arugula, bitter greens and mint on a platter.

Roll ham and turkey, add to platter.

Place cut plums, peach, mozzarella, tomatoes and basil, red onion, peas, celery and carrots around the platter, creating a colorful array.

Serve sliced jarslburg with warm bread, chutney, onions... any salty addition you prefer.

Pile your favorites on a plate. Drizzle with oil and vinegar and season as you like.

Or don't. You're in control!

Pearly's Malibu Salads 1

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.

Sweet Summer "Succotash"

By Sierra French Myerson

Lately, even breathing has been hard work and uncomfortable.  The slightest movement adds to the sticky stress of the heat.  I’m a native Angeleno, and yet, I still complain (and act surprised and overwhelmed) by the inevitable summer heat that strikes us every single year without fail.  And, on top of being one of the weather whiners, I’m a hypocrite.  I beg for all of the booty that the sun gods provide us, and then I carp about the seasonal circumstances that help to create the harvest. See, I’m a total produce whore.  So, when the tomatoes, corn, peaches, and other summer goods start to show up at the farmer’s markets, I go crazy.  They completely get me off.  What?!  I’m perpetually single.  I have to have something to look forward to, and a perfect, sweet, and slightly ugly heirloom tomato is that for me.  Come to think of it, that’s actually my ideal man-type too, just a bit taller than a tomato.  Hmm, I wonder what that means?

Succotash3

Needless to say, when the time is right (and, I’m properly ill-at-ease walking around outside, let alone breathing), a huge bounty of fruit and veggie love accompany me home from the Sunday farmer’s market.  Though they’re just for me, and any friends/family I might end up cooking for that week, I’m never worried my edible purchases will end up unused or buried in the trash.  Before I can even think about all of the rousing things I want to create with my summer market loot, I’ve eaten a quarter of it on it’s own.  A tomato sliced with a little Maldon salt, a cob of corn merely grilled or steamed, a peach...they do themselves justice.  Therefore, their unadulterated beauty is two-fold to me, they are beyond delicious, and they don’t need much finessing, i.e. kitchen heat.

Chop Chop

Turning the oven on in my un-a/c’d cottage-like apartment is a game-changer.  Fan schman.  The added heat makes the already motionless air come to a complete and hot standstill.  The other day, I was longingly looking at my remaining week’s veggies.  I was missing cooking and dying to eat them all at once.  Mission accepted:  use as many vegetables as I am inspired to use while cooking as little as possible.  Corn, summer squash, heirloom tomatoes (duh!), red onion, garlic, basil…a “succotash” of sorts.

To all you food purists out there, I didn’t use lima beans, so I know I can’t officially call it a succotash.  Regardless, it was simple, light, and so tasty.  Good veg don’t lie.

A quick sauté.

Sweet Summer "Succotash"

My only footnote to this recipe would be to use whatever vegetables inspire you. Though,  I do think corn is a perfect cornerstone.  Also, I used it as side dish to breaded chicken but, I think it would make a killer pasta with orrechiette, or incorporated into a more substantial salad with arugula or a grain. Just go with it.

What you’ll need:

• A good glug of extra virgin olive oil (approx. 1 Tb.)

• ½ a red onion, chopped

• 2 cloves of garlic, minced

• 2 ears of corn, shucked and cut of the cob

• 1 medium or 2 small summer squash (whichever kind you fancy), diced

• 1 medium heirloom tomato, large dice

• 2 pats of butter (approx. 2 Tb.)

• A generous handful of cherry tomatoes, halved

• Salt and black pepper, to taste

• ¼ tsp. red pepper chili flake (optional)

• 1 Tb. basil, torn

Directions:

Heat oil in large skillet over medium heat.  Add onion and garlic.  Season with salt and pepper.  Stirring frequently, cook for 8-10 minutes until onions are translucent. 

Add red pepper chili flake, if using. 

Add squash.  Stir to combine.  Cook, stirring occasionally, for 4-5 minutes until squash starts to cook through and soften. 

Add corn.  Cook for 1-2 minutes, stirring occasionally. 

Add chopped heirloom tomato.  Turn down heat to medium-low.  Add a pinch of salt and black pepper. 

Stir to incorporate all of the ingredients. 

Add butter.  Take off of the heat.  Stir until butter is melted and makes a slight sauce. 

Gently mix in cherry tomatoes and basil.  Serve.

Makes 4 servings.