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

Playdates and Japancakes

By Steph Farrar

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

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

Making a batter with a few simple ingredients.

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

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

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

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

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

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

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

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

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

Japancakes  (Okonomiyaki)

adapted from Real Simple

Ingredients:

• 3 scallions

• 4 cups shredded green cabbage (from ½ small head)

• ¾ cup all-purpose flour (or almond flour for GF)

• ½ teaspoon grated fresh ginger

• 4 large eggs, lightly beaten

• 2 tablespoons tamari, divided

• 2 tablespoons canola oil

• ¼ cup mayonnaise

• 1 teaspoon sriracha

• ¼ cup ketchup

• 1 tablespoon Worcestershire sauce

Directions:

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

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

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

Makes one large pancake or about 6 small ones. 

You can make this thing BIG or ...

A little smaller so friends can use their hands

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

Plum and Ricotta Crostini

By Sierra French-Myerson

Snacks.  Wine.  Conversation.  Connection.  Boom!

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

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

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

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

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

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

*To BOOM is to Bumble

Plum & Ricotta Crostini

What you'll need:

• A loaf of Ciabatta, or other good quality fresh bread, sliced to 1/4 inch thick

• 2 different varietals of plums (I used both Dapple Dandy and Black Beauty, to offset tart and sweet)

• Fresh whole milk ricotta cheese

• Good olive oil

• Salt & Pepper

Directions:

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

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

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

And, keep your fingers crossed for a BOOM!

Whole30 (#2) for Immunity

By Steph Farrar

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

2 week Whole30 Shopping List

Proteins:

• 2 dozen organic brown eggs

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

• 1 cooked rotisserie chicken

• 1 lb. turkey sausage

• 1.5 lbs. boneless skinless chicken

• 1.5 lbs. wild salmon

• prosciutto

• 1 lb. sliced deli chicken (no sugar)

Vegetables / Fruits:

• tomatoes

• 4-6 zucchini

• 2 large onions

• head garlic

• head green cabbage

• shredded carrots

• 3 red peppers

• scallions

• 2 sweet potatoes

• spinach

• mushrooms - large cremini or button

• 2 leeks

• romaine lettuce

• 2 cucumbers

• celery

• avocado (at least 3)

• bunch asparagus

• jalapeno

• lemons / limes

• strawberries / blueberries

• 3-4 peaches

• cantaloupe

Spices / Herbs / Pantry

• basil

• cilantro

• thyme

• cedar planks

• coconut aminos

• almond milk

• almonds / variety of nuts

• olives

EAT UP!!!!

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

Frittata

By Sierra French Myerson

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

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

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

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

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

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

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

Frittata with Caramelized Onions and Boursin Cheese

What you'll need:

• 2 Tbs olive oil, divided

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

• 12 large eggs

• 1/2 cup whole milk*

• 2 Tbs. chopped chives

• 2 Tbs. chopped Italian Parsley

• 1/4 cup grated Parmesan cheese

• 1 package Boursin Cheese

• Salt & Pepper

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

Directions:

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

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

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

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

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

Chicken Milanese

By Steph Farrar

If someone held a gun to my head and made me choose one dish to eat for the rest of my life, this is it. Chicken Milanese, breaded chicken, schnitzel, chicken nuggets, whatever you wanna call it. This is it. 

I add lemon zest, parmesan, and usually fresh herbs to my breadcrumbs.

Over the past several months, I've started a part-time organizing business, called Stay Focused Organizing. After an initial email blast to all of my friends and family, I've been able to secure several amazing jobs, helping organize not only their kitchens, closets, offices, and clutter-zones, but also assist in making space in their lives (and mind / soul) for growth in the areas that really matter. Initially, I thought to myself, after years of being a personal assistant, "yeah, I'm really good at getting people's shit together." But I really didn't expect that helping someone else get rid of stuff they don't need, stuff that gets in the way of everything, would help me begin to define my purpose.

Don't get me wrong, this is hard work. I'm pretty sure my back is out, my wrist has developed tendonitis or arthritis, and I know the Goodwill donation guy by first name. He's really sweet. 

But, it's extremely worth it. All kinds of worth it. In fact, it's so worth it, I wanna keep doing it as long as my body can still manage. Still not sure why I didn't start this business three years ago when I was actively looking for work and became employed by Satan incarnate. Ah well... we live, we learn. 

Love those super bright orange yolks. They're like glue for the panko.

During the second day of a week long job for one of my first clients, while organizing her kitchen, fridge and pantry, she asked me about some of my recipes and if she could learn a few from me. So in addition to organizing, I've found the dream... purge, organize, clean, teach, and enjoy the fruits of our labor over a plate of delicious food... that's my kind of day. We surprised my client's lovely husband with a "schnitzel" like his grandmother used to serve as a real treat. We won all the things that day. 

This is one of those recipes that you'll use for the rest of your life, and not just with chicken. "Breading" is a simple process that you can implement with other proteins like pork and veal, soft boiled eggs, and various vegetables. A lightly breaded zucchini bite with an aioli dip might blow your head off. So once you get this simple technique down, you can use it however you want. Just make sure everything is laid out from the beginning so your cook time is perfect for serving a hot plate of food.

Chicken Milanese with arugula parmesan salad

Ingredients:

• 2-3 tbsp or a big glug of olive oil

• 1.5 lbs boneless skinless chicken breasts

• 1 cup all purpose or whole wheat flour (or sprouted whole wheat flour)

• Salt and freshly ground pepper - I combine in one bowl

• 3 eggs, beaten

• 1.5 / 2 cups breadcrumbs, panko, or sprouted grain bread, toasted and pulsed

• 1/4 cup grated parmesan

• Zest of one lemon

• 2 tbsp chopped herbs, like basil, thyme, oregano, parsley

• 2 cups wild arugula

• Shaved parmesan

• Extra virgin olive oil

• Juice of half a lemon

• Salt and pepper, to taste

Directions:

Rinse chicken and pat dry. Place the chicken between two pieces of parchment paper and either beat with a mallet or roll flat with a rolling pin. You can also place the chicken in a plastic bag and beat it with a hammer. Whatever you have on hand! The thinner, the better. If you prefer your chicken thick, skip this step and add three minutes to your cook time. Place chicken on a large platter and season both sides generously with salt and pepper.

Lay out three shallow bowls. Fill one with flour, one with egg wash, one with breadcrumbs. Add the grated parmesan, herbs, and lemon zest to breadcrumbs. 

Heat oil in a saute pan or heavy bottomed pot.

One chicken breast at a time, dredge in flour first on both sides, egg wash, then breadcrumbs on both sides. You can place the breaded chicken on parchment paper at this stage, top with a second piece of parchment and press the breadcrumbs into the chicken by rolling a rolling pin over the covered chicken. But you can also skip this step. 

One to two pieces at a time, add the chicken to the pot. Cook on first side for three minutes. Flip and cook for an additional three minutes. Flip one more time and cook for 30 seconds. 

Place on a cookie sheet and let it rest. Continue with remaining chicken. 

In a bowl, add arugula. In another bowl combine 1/4 cup olive oil, lemon juice, salt and pepper. Whisk until emulsified. Line the bowl of the arugula with a bit of the dressing and gently toss with your hands. Arugula is very delicate. 

Plate chicken, top with arugula salad and shaved parmesan. Maybe give it a little salt and pepper pop for additional flavor. Enjoy!

If you're interested in any organizing work in your home or office, please leave a comment and I'll respond with a list of services and price listing! Or go to stayfocusedorganizing.com! 

Now pig out. 

xo

Dutch Baby

By Steph Farrar

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

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

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

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

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

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

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

Now I'm hungry. 

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

Dutch Baby

Ingredients:

• 4 eggs

• 2/3 cup flour

• 2/3 cup milk or cream

• 1 tbsp butter

• lemon wedges

• maple syrup

• powder sugar

Directions:

Heat your oven to 425 degrees.

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

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

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

Feels Like Summer, Must Be Summer

By Steph Farrar

I moved to Los Angeles exactly four days after I graduated from college. The only reason I didn't start my drive West the day after receiving my diplomas: graduation-party-drunken-barefoot-tennis-broken-foot happened. It was my left foot, and I drove an old-school stick shift Pathfinder at the time, like a good Southern gal. So, like any amazing mother would, mine flew to Dallas on a whim to drive my broken ass to L.A. Thank God, as that drive alone is brutal.

Start simple

Sometimes when I wake up in this magical city, I'm greeted by the sweet sound of birds faintly chirping, as if to wake their friends, but leave us sleepers in peace. It doesn't bother me; I'm awake anyway from the "hello mommy" coming from the monitor in my son's room, who's somewhat patiently waiting at his door for me to swoop in and rescue him from the darkness. It's an equally welcome sound, in fact, it's absolutely adorable. It must be nature's way of making getting up at dawn manageable.

Granted not all days start this way. A few weeks back, I was awoken to what sounded like dead-weighted cats dropping from the sky, massive hail or the apocalypse. It was actually just intense El Nino-like rain, but it was loud. It was massive. And it was so California. Because the day before, it was 83 degrees at 4 pm, clearest skies in weeks, same birds chirping us toward dusk.

Enchilada Sauce, Cilantro and Cheese!

This is why I moved to this great state. I am obsessed with it, as it's newly April yet feels 90% summertime. A perfect opportunity to eat Mexican food, drink a cheap Tecate with fresh lime, and listen to a killer new record or two, currently The 1975and OMG Rhianna.  So good. Nearly as good as enchiladas made at home. Well... maybe better?

I die for L.A.

Granted, I didn't make the sauce. I bought what I think is the best easy-to-find enchilada sauce, Hatch Green Chili enchilada sauce, but will soon attempt a copy. And hopefully not fail. Sometimes we need a shortcut.

Besides great weather, this city boasts an incredible array of Mexican restaurants. Given its proximity to the great border country, we better flaunt some terrific tacos, burritos, enchiladas, the works. It's our duty.

So here's my attempt.......

Chicken Enchiladas

This recipe is all ME!

Ingredients:

• Olive oil 1 medium onion, chopped

• 1.5 lbs boneless, skinless chicken breast

• 2 cans Hatch Green Chili Enchilada Sauce (or make your own from scratch)

• 2 cups shredded Monterrey Jack or cheddar cheese

• 6 flour / corn tortillas

• 1 cup chopped cilantro

• Cooking spray

• 1 avocado, sliced

• 1/2 cup chopped scallions

• Sour cream

• 1 lime, divided T

• apatillo or your fave hot sauce

Recipe:

In a medium or large Dutch or French oven (or a deep sauce pan), bring two tbsp of olive oil to med/high heat. Add chopped onions and let cook until very fragrant, about 5 minutes.

Add chicken to pot and sear first side for 1 minute. Flip, sear another minute. Add both cans of sauce to pot and bring to a low boil. Reduce heat to a gentle simmer and let cook for 25-30 minutes, flipping and coating the chicken every 7-8 minutes.

Heat oven to 400 degrees.

Remove chicken from pot and place in a medium bowl. Add about 1 cup of the sauce to the bowl, keeping the rest for later. With two forks, pull chicken apart, shredding until nicely divided. Add 3/4 cup of cilantro and 1 cup of the cheese and combine well.

Grease a baking pan with oil or cooking spray. Fill the 6 tortillas with the chicken mixture and roll up and place in pan. Spray the top of the enchiladas with cooking spray. Bake for 15 minutes, or until lightly browned on top. Remove from oven.

Add the remaining sauce from the pan to coat the enchiladas. Top with remaining cup of cheese and 1/4 cup of cilantro. Bake for an additional 20-30 minutes, until cheese is bubbling and gorgeous.

Top with scallions, sour cream, sliced avocado, a squeeze of lime and hot sauce.

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

Lemon Yogurt Cake

By Sierra French Myerson

Well, we’ve almost made it through the first month of the new year.  The holidays are over and done with.  Champagne and Auld Lang Syne are a distant memory once steeped with positivity and eager foresight. And now, for most, the resolutions are beginning to teeter.  The work-outs are getting shorter.  The carbs are in full re-entry mode.  Self-doubt is rearing its ugly head.

I say, “Screw that!”.

So many possibilities

At the end of every year, we pressure ourselves to resolve to change things about ourselves in the new year.  The misstep in that, for me, is that we’re saying that something is broken and needs to be fixed.  I mean, sure, we all have things we’d like to adjust in our bodies and lives, but the stress of “the resolution” can’t be good for the cause.  Aren’t we just setting ourselves up for the fall?

Lots of zest

I personally made an adjustment this time around.  After a year of conscious hard work within myself, I wasn’t about to trip it all up with some invisible, yet forced, vow to lose 10 pounds or regularly organize my piles of paperwork or always put my laundry away as soon as I’ve folded it.  All worthy goals to work on if the modification will make me happier.  But, rather than pledging to do something that will inevitably make me feel guilty if I’m unsuccessful at it within the set timeline, I’m working on intentions.  Ideas, notions, hopes, guidelines.  No hard and fast rules or official goal weights, just intentions.  Broad strokes in life.

Simple wet ingredients

The end-game for me has to be happiness and contentment.  Granted, this hasn't always been the easiest category for me to fulfill for myself.  It’s one of my intentions that is a constant work in progress.  Figuring out how to just be ok with it all can be tricky.  What I’ve learned for myself, is that sometimes just sitting with “it” for a while helps me be ok with “it” (whatever “it” is).

Slowly whisk in the dry ingredients

Once I've come to terms with why I’m uncomfortable or unhappy, I’ve noticed that it seems to naturally works itself out.  Take this lemon yogurt cake, for instance.  A lot of you have a wicked sweet tooth, and may have resolved to cut out treats all together in the new year.  Don’t be crazy.  If it’s something you enjoy, just figure out a way to easily manage it for yourself.  This recipe calls for yogurt and a little bit of vegetable oil, instead of the loads of butter in most cakes.  And, truly, there is no trade out in flavor.  In fact, I prefer the added tartness and light texture to this recipe over others, so far.  Obviously, don’t go nuts and eat the whole loaf.  But, have an occasional slice, and let yourself enjoy it.  “It” is ok.

Perhaps, moderation is the best resolution of all.

Pour the lemon syrup over the warm cake and let cool

Lemon Yogurt Cake

Thank you Barefoot Contessa (with slight adjustments for added lemon punch)

What you’ll need:

• 1 1/2 cups all-purpose flour

• 2 tsp. baking powder

• 1/2 teaspoon salt

• 1 cup plain whole-milk yogurt

• 1 1/3 cups sugar, divided

• 3 extra-large eggs

• 2 Tbs. lemon zest (2 - 3 lemons)

• 1/2 tsp. pure vanilla extract

• 1/2 cup vegetable oil

• 1/3 cup freshly squeezed lemon juice

For the glaze:

• 1 cup confectioners’ sugar

• 2 Tbs. freshly squeezed lemon juice

Directions:

Preheat the oven to 350 degrees.  Grease an 8 1/2 to 9-inch loaf pan.

Sift together the flour, baking powder, and salt into one bowl.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.  Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  Pour the batter into the loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the cake comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.  Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes.  Then, carefully remove it from the pan and place it on a baking rack over a sheet pan.  While the cake is still warm, pour the lemon-sugar syrup mixture over the cake and allow it to soak in.  Cool completely.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Sit and enjoy it

Raw Vegetable Salad with Avocado & Pistachio Dressing

By Steph Farrar

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

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

And take it one day at a time.

Juiciest Limes from our new tree

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

Now there's a rule to live by.

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

Crunchy. Green. Pasta.

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

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

Julienned and sliced Veggies

Take your hands off my salad tossers!

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

Cutest little thief.

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

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

Raw Veggie Salad with Avocado Pistachio Dressing

Ingredients:

• 2 zucchini, spiralized or julienned

• 1 cup shredded carrots

• 1 large red pepper, thinly sliced or julienned

• 1/2 cup either chopped cilantro, Italian parsley or a combination

• salt and pepper

• 1/2 large avocado 1

• /4 cup shelled pistachios

• 1 tbsp finely chopped cilantro

• juice of 1 lime

• olive oil

Directions:

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

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

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

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

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

Whatever Makes You Happy

By Steph Farrar

Nothing about this week's ingredient has a thing to do with the current situation I put myself in. Except that cucumbers make me happy. On anything and with everything. After years of regretfully lacking appreciation for my time and my freedom, the previously mentioned job which took me away from those benefits, has unfortunately ended.

Little Persian Ones

Actually, more like fortunately. More like thank God in heaven all around me. More like "high-five" the universe for giving me the courage to move on. For choosing happiness over failure. For choosing family over my tendency to people-please. I look back without regret, but with remorse for its bitter ending. Perhaps our relationship will mirror the cucumber and jalapeño: when the crisp, cold meets the crunch, heat and is brought to life by a pungent lemon.

Only time will tell.

Let's move on.

Quartered and Seeded.

In the mornings after Vesper has gone to school, when I'm scouring my brain for dinner ideas, cedar planked salmon with cucumber jalapeño salad is generally one of the first cravings to tempt my taste-buds. It's easy, inexpensive and super tasty. The plank should soak for at least 6 hours (even though it only calls for 1 hour) so I generally soak it overnight for a proper "smoke." If you decide at noon, day of, to have salmon that night, you'll be sufficiently soaked. Make sure it's submerged. I like to serve it with brown rice and evenly roasted tomatoes. Every plate needs some color.

Speaking of Color

For the tomatoes, easiest thing in the world... add some olive oil, finely chopped garlic and salt and pepper and whole roast on 400 degrees for about 18 minutes.  I usually add to the oven just as the salmon goes on the grill. Maybe even tent with some foil... splattering will occur.

Place on the plank then on a hot Grill

After the plank has soaked, place the salmon on the plank and generously season both sides with salt and pepper, skin side down. That's it. This is the easiest job you will ever have. No verbal abuse. No demeaning squander. Just wood on a hot grill. Close the lid and cook for about 15-18 minutes.

And please, enjoy your freedom, your choices, your boundaries. And make sure you don't overcook the salmon!

Cedar Plank Salmon with Cucumber and Jalapeño Salad

Ingredients:

• 3 Persian cucumbers, sliced and quartered

• 1 1/2 jalapeños, deseeded and small dice

• 3-4 tbsp. olive oil

• juice of half a lemon

• 1 1/2 lbs salmon

• 1 cedar plank salt and pepper

Directions:

Soak Cedar plank in water for at least 6 hours or overnight.

Heat grill to 400 degrees.

Season both sides of salmon with salt and pepper. Place salmon skin side down on soaked plank. Place plank on grill and cook for 15-18 minutes depending on desired doneness.

Combine cucumber, jalapeño, olive oil, lemon and salt and pepper in bowl. Cover and refrigerate while salmon cooks.

Serve salmon with salad, over brown rice and roasted tomatoes.

Beauty!

Greek Salad with Tomato-Water Vinaigrette

By Sierra French Myerson

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

I could eat hundreds.

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

The Majestic Sir Winton Churchill

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

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

Two of my all time favorite things

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

The fruit of the nectar.

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

After a gorgeous meal.

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

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

Greek Salad with Tomato-Water Vinaigrette

What you’ll need:

• 2-3 ripe summer tomatoes

• 2-3 Persian or Japanese cucumbers (or 1/2 an English cucumber)

• 1/4-1/2 green bell pepper

• 1/4 red onion Greek olives

• Good Greek feta cheese

• Oregano (I prefer dried for this recipe, fresh is a little too strong)

• Olive Oil

• Red wine vinegar Sea salt

Directions:

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

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

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

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

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

Always use the freshest vegetables, obviously.

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

Makes 2 servings. Easily multiplied.

Directions For The Tomato-Water Vinaigrette:

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

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

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

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

Greek Salad

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.

Summertime Whiskey Ribs

By Steph Farrar

I try to never make the same mistake twice; a mistake like not preparing enough baby-back ribs during a summertime BBQ. A week ago, I went overboard, making six racks for ten people. Needless to say, we had leftovers, and no one was disappointed.

My recent rib obsession started back on Adina, where we used to live and cook, plan and party, eat and entertain; it was at Adina that I tried to perfect these ribs. In a relatively small kitchen with an oven sans vent, dwindling counter space and a crappy old grill... I managed to get it right. However, in this Malibu kitchen, food just tastes better. It's either the sunset, the crisp open air, or the endless space... I'm still undecided.

A while back, Sierra and I craved summertime dinner with our best friend Ari and my hubs Sam. What better napkin-tied-to-your-neck meal than Whisky Ribs with potato salad and butter leaf, radish, snap pea greens? Prefaced by either (or both) a Lemon Shandy or a Mint Julep?

No better.

Ribs and a Meat Tenderizer to Crush Ice

Simple Syrup

There's nothing quite as satisfying for me as breaking bread with friends and family. Although, there was no bread on the table, we made do. A close second would be listening to the new Haimrecord, but that's beside the point. Except, you should totally go and buy it now. And third would be drinking an entire bottle of '89 Far Niente Cabernet, meaning I would no longer be pregnant, growing steadily larger by the minute.

Back to the ribs.

"French" Potato Salad Ingredients

Summer Radishes

I'm from Tennessee, as you probably know by now. A rack of ribs is not far from my taste-buds' cravings... usually plated next to a rich, mayonnaise-heavy potato salad and cole slaw, slow-cooked bacon baked beans and buttery cornbread. But I now live in California. And after finding guilty pleasures in Almond Milk and Green Juice, I succumbed to the healthier potato salad option Sierra suggested, as well as a gorgeous butter lettuce salad with radishes, snap peas and ricotta salata... a perfect summer meal. Thank god I gave in, because I think I ate a whole rack that night... but who's counting?

Pretty Little Table

I truly wish I had written this recipe. If I were a liar, even a good liar, I would attempt to pass this off as my own. But, of course, it's not true. This recipe is one part of many attempts to find my way around a kitchen, to perfect a quiet evening with dearest friends, to learn from other great cooks like Sierra. Scott Hibb, who is fortunate enough to claim this recipe, has won several awards for them and rightly so. So give him a high-five if you ever meet him.

Ladies.

Gentlemen.

The trick to these ribs is slow-baking them at 300 degrees in the oven for about 2 1/2 hours before grilling them, all while making a spicy-sweet BBQ sauce from scratch. You're cooking the ribs anyway; you might as well make the sauce while you're waiting. Get a grill nice and hot once you take them out of the oven and let them rest for at least ten minutes before grilling.

Gas is fine; Charcoal is best.

Place them directly on the grill, basting them on each side for only about 3-4 minutes, without burning them too much. A little char adds insanely good flavor.

The steady hand

Don't forget to raise your glass and toast to a job well done, a meal well made, and a night well shared.

A toast... to a meal without bread

*all photos courtesy of the lovely Christopher Wray-Mccann

Summertime Whiskey Ribs

*adapted directly from Scott Hibb's Whiskey Ribs

Ingredients:

Recipe makes 4 servings (1/2 rack per person)

• 2 (2 pound) slabs baby back pork ribs

• 1 tbsp ground red chili pepper (cayenne)

• 2 1/4 tbsp vegetable oil

• 1/2 cup minced onion

• 1 1/2 cups water

• 1/2 cup tomato paste

• 1/2 cup white vinegar

• 1/2 cup brown sugar

• 2 1/2 tbsp honey

• 2 tbsp Worcestershire

• 2 tsp salt

• 1/4 tsp coarsely ground black pepper

• 1 1/4 tsp liquid smoke

• 2 tsp whiskey (I use Jack Daniels)

• 2 tsp garlic powder

• 1/4 tsp paprika

• 1/2 tsp onion powder

• 1 tbsp dark molasses

• 1/2 tbsp dark red chili powder (I use way more, cause I like these spicy)

Directions:

Preheat oven to 300 degree F (150 degrees C).

Cut each full rack of ribs in half, so that you have 4 half racks (or have butcher cut for you). Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat (or more for added spice). Wrap each half rack in aluminum foil. I place the ribs on a baking sheet, since the drippings will burn through the foil, causing excess smoke in oven. Bake for 2 1/2 hours.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. I tend to leave the sauce going until about 15 minutes before the ribs are done. Remove from heat, and set sauce aside.

Preheat an outdoor grill for high heat.

Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Seance

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.