Skip the Mashed, go with Scalloped

By Steph Farrar

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

My herbs of choice

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

Cut before thinly sliced

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

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

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

This is how we do

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

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

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

Herb Scalloped Potatoes

100% stolen from Epicurious

Ingredients:

• 1 1/2 pounds medium Yukon Gold potatoes

• 1 1/2 pounds medium red-skinned sweet potatoes

• 2 cups heavy whipping cream

• 1/4 cup (1/2 stick) butter, or just use the whole damn thing

• 2-3 garlic cloves, minced

• 1 tbsp minced fresh Italian parsley

• 1 tbsp minced fresh rosemary

• 1 tbsp minced fresh sage

• 1 tbsp minced fresh thyme

• 1 1/2 tsp fine sea salt

• 3/4 tsp freshly ground black pepper

• 1 1/4 cups (packed) coarsely grated Gruyére cheese (about 5 ounces)

Directions:

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

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

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

Complete!

A Simple Stir Fry

By Steph Farrar

I can't seem to say goodbye to summer. It's certainly having difficulty leaving us, based on the current temperature in late October. But I won't complain. Instead of zucchini, I'll have apples and persimmons. And those will do just fine by me.

I'd like to endlessly agree with my partner, Sierra, on the great anticipation of things to come. There's an urgency present as the year begins to wind down into the Holidays; there's a magic pulse pushing its impatience on me. There's the yoga I should be doing to relax, yet I tend to pour that third cup of coffee instead. And often, in lieu of sitting down to write, I look around our beautiful home and realize I will always want to update, change or buy something to improve it. I'm dying to plant a million new flowers and trees in the backyard, and elevate Sam's studio into a botanist's dreamscape. There will always being something to distract me. Always. So take it easy girl. One day at a time. Rome wasn't... yada yada yada.

Shredding.

A few weeks back, Sierra and I visited a dear friend at her newly renovated home, brought three bottles of wine and some groceries for this simple stir fry. Needless to say, three bottles wasn't enough.

I'm serious. And this was on a Monday. (cut to: the reason I no longer imbibe during the week, unless on vacation, a special occasion or a wrecked day deserves a kick back).

All the ingredients you need!

The early evening quickly took a turn for a late night hang and three girls devouring not only the stir fry, but each other's presence and conversation. This is, literally, besides my family, what I live for. Bringing friends together in a comfortable atmosphere, kicking off our shoes, sipping on something delicious and letting our mouths and minds wander free. To gather, to converse, to share, to let it all out. This is everything to me.

Which is the basis for our collective anticipation of such amazing things to come for French and Farrar. This is what we do... and what we should all do more often. Get together. Cook. Drink. Chat. Repeat.

This is the exact kind of "one grocery bag" meal that makes dinner so much more than just about the food.

Simple Stir Fry

Ingredients:

• 1 lb. chicken, sliced into either thin strips or small cubes, or you can cook the breasts and cut after

• 1 red pepper, thinly sliced

• 3 carrots, peeled and cut 1/4 inch, or shredded (my preference)

• 1/2 head of green cabbage, thinly sliced

• 3 cloves garlic, minced

• 1/4 cup soy sauce

• 1/3 cup teriyaki sauce (optional)

• 1/4 tsp ground or dried ginger

• 1/4 cup chopped scallions

• olive oil (or canola)

Directions:

Combine soy and teriyaki sauces in a bowl, add garlic and ginger. Add the chicken to the bowl and let marinate for at least ten minutes in the fridge. The longer the better.

Heat oil in a pan on medium heat. Add chicken and let cook through, about 3-4 minutes, stirring. Remove chicken from pan and set aside.

Add carrots and red pepper to the pan and let soak up the juices. Cook, stirring for about 5 minutes. Add cabbage, and any remaining sauce unused from the marinade bowl.

If you want more sauce, just add soy and teriyaki in small amounts, testing it along the way. Throw the chicken in and let it all mold together, stirring often. until soft, but still painting a light crunch.

Remove from heat and serve with chopped scallions. Serve over rice if you desire or with a dash of red pepper flakes, but it certainly doesn't need it.

I can eat this five nights a week.

Apple Pie

By Sierra French Myerson

The weirdest thing happened… I missed a season.  Seriously.  It vanished.  First came Spring then came Autumn.  Summer vaporized into a vortex.

Perhaps it was the oppressive heat that started way too early (and still hasn’t gone away) and may have paralyzed a part of my cortex?  I’m sure that played a part in the disappearance.  It’s certainly no secret that I don’t thrive in extreme weather.

Core and Slice

Conceivably, and more likely, the seasonal vanishing is largely in part to great anticipation, both professionally and personally.  In expectation of a monumental and exciting fall and winter, I may have in fact willed the summer to quickly sneak right through my personal time line.

Throw into a Large Bowl

Professionally, French & Farrar has been working its butt off on another project that we cannot wait to share.  It encapsulates all that we love and inspires us.  To say that I’m living on the edge of my seat to get it off the ground and flying is an understatement.  Truly, I can hardly wait.  Evaporated-summer mystery “Part A” solved.

Spices, Sugar and A Little Bit of Flour

I believe mystery “Part B” is due to an excitement I’ve only just begun to understand.  My little sister is having a baby.  I’m going to be an auntie.  The love I have for someone I have yet to meet is overwhelming.  The awe I feel towards my sister as I watch her become a mother is beyond heartening.  My new best friend is set to arrive around Thanksgiving.

The timing of his or her debut is apropos to say the least.  Thanksgiving is my holiday of choice and sentiment.  Friends and family and food together with no other intention than to be together enjoying food and one another.

A Classic Crust

Dot with Butter

My sister is the pie maker of the family.  At our annual “come one, come all” Turkey Day dinner, I do the turkeys and sides, my mom does her famous dressing and sweet potatoes, and my sister satisfies our post-pig out sweet tooth.  In anticipation of her impending and significant nesting period, I thought I should hone my pie making skills.  Thanksgiving needs apple pie, and no better way to capture the attitude of Thanksgiving than to pass on a tradition.  And, on the off chance that the baby is arriving as the turkey is coming out of the oven, my apple pies will be ready.

Classic Apple Pie

My ultimate crust recipe is courtesy of Cooks Illustrated.  It never fails me.

What you'll need:

• 3 lbs. apples, about 6, cored and sliced(I like a mixture of sweet and tart, such as Gala and Granny Smith)
  1/2 cup of sugar

• 2 Tbs. flour

• 1/2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 1/8 tsp. ground cloves

• 2 Tbs. fresh squeezed orange juice

• 4 Tbs. cold butter, diced

• 1 egg yolk, for egg wash

• 3 tsp. water, for egg wash

Directions:

Prepare pie crust recipe according to directions.  Roll out one pie crust disk and fit it into a 9 inch pie plate.  Set in freezer.

Make the filling.  Toss the apples, sugar, flour, spices, and orange juice.  Spread apple mixture in prepared pie plate and dot with butter.  Place back in freezer.

Meanwhile, roll out second pie disk.  Place over apples.  Fold overhang, and crimp edges as desired.  (It’s an apple pie, it can look rustic.  Might even taste better if it’s not perfect.)

Whisk egg yolk with water.  Brush crust with egg wash.  Slice top of crust in several places.

Bake for an hour to an hour and 10 minutes, or until crust is golden and and filling is bubbling.  Let pie cool completely on a wire rack.

Fresh Out of The Oven

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.

Baked Eggs with Leeks and Mushrooms

By Steph Farrar

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

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

From ground to scrubbed

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

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

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

We can still agree on one thing. Eggs.

Leeks, mostly my favorite

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

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

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

Caps!

IMG_1752

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

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

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

And it couldn't be easier.

Nailed it.

I nailed it. And so can you.

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

Baked Eggs with Leeks and Shrooms

adapted from Sheet Pan Suppers

Ingredients:

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

• 8 oz. (about 3 cups) cremini mushrooms

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

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

• 2 tsp fresh thyme leaves, minced

• 6 eggs

• 1/4 cup hand-crumbled fresh goat cheese

Directions:

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

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

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

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

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

It's insane either way!

Eggs at best

Roasted: Chicken not Coachella

By Steph Farrar

It's the first Tuesday after Coachella and I get a sense that everyone is somehow thrilled it's over. Maybe it's my harrowing view of music festivals and grouchy age, but as much as I wish I could escape to the desert for the weekend, embrace complete freedom and walk in circles from one amazing artist stage to another, it just wasn't in my stars. Roasting a bird, however, right up my weekend alley.

I can literally feel myself getting older when I say such things. I grew up in the South, no stranger to live music. It's all I did, what I lived for. When I didn't have an essay due or a soccer game or track meet, I craved a concert. If there was live music by the river on a Sunday, we rugrats managed get a ride to the waterside, sneak cigarettes and maybe a beer and catch Tracy Chapman, Neil Young, Widespread Panic (ugh), Jimmy Buffett. Early mornings turned into super long days, soaking in the humidity, eating funnel cakes and looking for boys we liked, shying away when spotted. That's my kind of music festival.

The basics.

Life was so simple, so basic. Like a one-pot meal, all year long. I like to think, now our goal is to keep it simple. I don't know about you, but life is just hard sometimes. I feel completely resolved knowing that, embracing it, and forging ahead. And I truly believe that making meals like this roasted chicken and veggies assists in keeping me sane and calm, because it's simple.

Ewwww. Raw chicken.

I'm usually vehemently against a picture of raw chicken, but this is a tutorial, and I care about you getting this right. Don't be scared!

If you don't already have a roasting pan, this is a great time to purchase one, as well as the grate that floats the bird above, so juices run off and season the vegetables underneath. You can always roast directly in the pan, but I believe flavor is taken to another level when pan-drippings make their way into your recipe.

Tie his little feet.

You want to make sure you pull out the giblets if still inside the cavity. Discard or keep for making broth or gravy, your call. I discard. After rinsing and patting dry, salt and pepper the inside of the bird generously, stuff with two lemon halves, halved garlic and bunch of thyme. Then tuck the wings and tie the feet with kitchen string. Salt and pepper the exterior as well. Use softened (or melted) butter and spread all over.

Let's call our chicken Larry from now on.

Larry goes in the oven by himself, tented with foil for about 45 minutes at 425 degrees. Then get out your chopping block.

IMG_1648

Cut it all up.

Yep, cut it all. Medium chop.

IMG_1673

You know that feeling when your whole body rests and sort of lifts away? And you feel a light little hover, a peace, a resolve? I get that way when I watch Ina Garten smoothly instruct me how to cook, plate, entertain, enjoy. I get that way when I hear a tennis ball strike while quietly writing. And when Anthony Bourdain says, really, anything at all. Pure mellow.

There are so many roasted chicken recipes out there, but I always stick to Ina's perfect roast chicken.  Cause it's good and so easy. And Sam, like Jeffrey, loves a roasted chicken.

Pure simple. Like 90's jam bands. Like the 90's period.

Dinner for two!

When your vegetables are all chopped, season with salt and pepper, add a couple glugs of olive oil and a bunch of finely chopped thyme. Once Larry has been in the oven for 45 minutes, pull him out and add your vegetables to the bottom of the pan and cook for an additional 45 minutes. Soooooo easy. Soooo good.

The final touch on this amazing recipe is the gravy. Whatever you do, don't forget the gravy.

And try to keep is simple. Real simple.

Roasted Chicken with Veggies

Adapted from Ina Garten's Perfect Roast Chicken

Ingredients:

• 1 5-6 lb. roasting chicken

• 1 large bunch fresh thyme

• 1 lemon halved

• 1 head of garlic, cut in half crosswise

• 2 tbsp melted or softened butter

• 1 large yellow onion, thickly sliced

• 4 carrots. cut into 2-inch chunks

• 1 fennel bulb, cored and cut into wedges

• 6 small red potatoes, halved

• kosher salt

• freshly ground pepper

• 3-4 tbsp olive oil

• 1/4 cup all purpose flour

• 1/2 cup low sodium chicken stock

Directions:

Preheat the oven to 425 degrees, place rack near the bottom of the oven.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Tent with foil to catch the crazy oil popping madness. Roast for 45 minutes.

Remove Larry from the oven and remove rack from pan, carefully. Combine onions, carrots, fennel, and potatoes with olive oil, salt, pepper, 20 sprigs of finely chopped thyme (removing as many leaves from sprigs as possible). Spread vegetables around the bottom of the roasting pan and return the chicken on top.

Roast the chicken for an additional 45 minutes (without foil) or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

In roasting pan, bring remaining juices to medium heat, scraping up any brown bits. Add chicken stock a few tablespoons at a time, constantly whisking the brown bits up and combining with the stock. Slowly add bits of flour, while whisking into a thickish brown gravy. Continue adding stock and flour until you reach your desired thickness.

Slice the chicken onto a platter and serve it with the vegetables, drizzle with gravy.

Dinner for two.

My Kind of Cleanse: French Onion Soup

By Steph Farrar

First of all, Happy New Year!!!! I probably should retire that salutation, but I'm still so happy it's a new year.  I love the Holidays, don't get me wrong, but are you like me? Can you breathe a little easier knowing it's all over? Do we share a profound welcome to the quiet after the storm? Over-served, partied out, indulgent and exhausted?

I'm nearly ready for a cleanse, definitely ready for this new year upon us, but granting myself continued joy the first two weeks of 2015.  I think I'm going to bite the bullet and hit the third Monday of the year with Cafe Gratitude's ( I know, don't judge) three day cleanse. Just in time to buy a house, find a new school for our oldest, host a garage sale and Flynn's first birthday, pack and move to new house, transfer our entire life to the Valley, juggle two kids and feed everyone in the process.

All good. It's life, right?

By the way, amazing cleanse options in L.A. are Earth Bar,Pressed Juicery, and Cafe Gratitude. I have experienced and enjoyed Earth Bar's three day cleanse for the last two years, and while I love the delivery option, I believe both Pressed Juicery and Cafe Gratitude offer better juices, options, and pricing.

So in preparation of a liquid diet, tonight I'm eating hearty. I'm eating French Onion Soup.

The most important ingredient in my life.

I am a middle child; A rule-breaker, outgoing, rebellious loyalist, attention-starved, and very very very talkative. I tend to go against the grain of what's popular. And currently in Los Angeles (and I'm sure, near globally) exercise, diet, and cleansing are like... super, super popular.

The first Monday of this year, January 5th, I gawked at hundreds of Angelenos testing out their new Nike frees, running circles around town, working out as if they would die the 6th. All these eager-beavers trying to change... just because the date did!

And now, I must admit, I just near-maxed-out a-credit-card buying new workout gear. What is it about a New Year that inspires such change?

I must first eat this soup, workout, diet, cleanse, or not.

Prettiest thyme ever

Those onions eventually brown and turn into something I hope heaven smells like. Browning onions will look way better in my new, brighter, brand new kitchen. I'm just now realizing this is probably one of my last posts from Wilshire Vista. Two of the many amazing things about Los Angeles are the pocket neighborhoods varying in size and demographic and a thriving sense of community. We have loved living near so many insanely gifted and giving friends in this area. Now, everyone please move to the Valley.

Browning!

When you see the onions go soft and get nice and brown, pay more attention to them. They need to be stirred frequently and any bits of brown should be scraped up for future flavor.

Twins

If you've ever had a reason to buy oven-safe soup bowls, the time is now. You can ladle the soup into bowls, top with toasted bread followed by the cheese, then broil the whole thing for a few minutes to converge flavor and temperature. It will be so insanely hot that you'll have to sit and stare at your soup for at least five minutes. I've never been able to wait. I literally burn my tongue every. single. time. I've made this soup.

However, if you don't have oven-safe bowls... make the soup, toast bread first for a few minutes, add cheese and brown, then add the whole slice (or 3) to the piping hot ladled soup. Both work perfectly.

Next time, I'll toast the bread for a few minutes first and cut into little breadcrumb cubes, add to soup, top with cheese and broil all together. Cutting bread with a spoon can get agitating.

Dinner for Two.

Happiest, healthiest, most-productive and sensational 2015 to you all. Now pig out!

French Onion Soup

(adapted from Cooking Channel )

Ingredients:

• 1/2 cup (1 stick) unsalted butter

• 2 lbs. yellow onions (5-6 medium), halved and thinly sliced lengthwise

• 10 sprigs fresh thyme

• 1 tbsp kosher salt

• 1 tsp freshly ground pepper

• 1 tbsp flour

• 3/4 cup dry white wine (I actually used a Pinot Gris, amazing)

• 4 cups low sodium beef broth

• 2 cups low sodium chicken stock

• 4 cups grated Gruyere cheese

• toasted French baguette, cut into cubes

Directions:

In a heavy bottomed pot, melt the butter over low heat.

Add sliced onions, thyme, salt and pepper. Cook, stirring occasionally until the onions become deep golden brown and very soft, 30-45 minutes.

Add the flour and cook for 1 to 2 minutes.

Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes.

Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes. Season with salt, and pepper, to taste.

Preheat the oven to broil, or turn on the broiler. Arrange the baguette cubes on a baking sheet and toast until crispy, about 3 to 5 minutes.

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted baguette cubes and a generous amount of grated Gruyere.

Place the crocks or bowls on a cookie sheet, under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

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

Tomato Cream Sauce with Orecchiette

By Steph Farrar

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

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

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

Simple ingredients never fail.

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

Grew that basil myself.

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

Get it in the pot and wait.

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

What was really happening while chopping

Tennis.

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

Fave new appliance

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

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

Pretty and pretty yummy

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

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

Tomato Cream Sauce with Orecchiette

Ingredients:

• 2 tbsp olive oil

• 2 cloves garlic, minced

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

• 1 24 oz can San Marzano whole peeled tomatoes

• large handful fresh cut cherry tomatoes, any variety

• pinch red pepper flakes (optional)

• 1 tsp freshly chopped thyme

• 1 tsp freshly chopped basil

• 2 pats butter (2 tbsp)

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

• 1 package orecchiette pasta

• salt and pepper to taste

 Directions:

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

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

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

Simmer over medium low heat for about 30 minutes.

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

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

Add a healthy pinch of salt and freshly ground pepper.

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

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

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

Purple Beans and Nectarines

By Steph Farrar

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

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

She's like magic.

Magic like these beans.

These beans are Purple!

Food can be magic.

Steam them and they turn Green!

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

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

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

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

Grilled Nectarines

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

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

I know, barf.

Grilled Nectarines with Purple Beans

Ingredients:

• 1/2 to 1 lb. purple beans, ends snipped off

• 3-4 nectarines, cut from the pit into half-moon pieces

• juice of half a lemon

• olive oil

• balsamic vinegar

• Nice goat cheese like my new fave, Bucheron Montchevre

• 2-3 tbsp chopped toasted walnuts

Directions:

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

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

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

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

And scene.

My Kind of Baby Shower

By Steph Farrar

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

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

Beef jerky straws, pickled everything

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

Meghan's beautiful mason jar arrangements as party favors

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

A real ugly location in Malibu

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

Always the rainbow

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

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

steph8

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

Celebrating not being pregnant

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

Back to the shower.

Speaking of twins...

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

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

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

Little Flynn the charmer

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

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

Hotties

Braised Artichokes

Artichokes

By Sierra French Myerson

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

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

Trim and Halve

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

Clean Out the "Beard"

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

Braising Flavor

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

First Face-Down

Braised Artichokes

What you’ll need:

• 2 - 4 good sized artichokes, trimmed and halved lengthwise*

• 1/4 cup olive oil

• 1/2 cup dry white wine

• 2 cloves of garlic, smashed

• 3 lemons, juiced and halves

• Reserved 6 - 8 cups of water

• 4 - 6 Tb of butter, cold and cubed Salt and pepper, to taste

Directions:

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

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

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

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

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

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

Artichoke7

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

Beets and Their Greens

By Steph Farrar

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

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

Enter beets.

Mama beet and baby beets

And their greens.

Greens!

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

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

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

Beets

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

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

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

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

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

Beets, Greens, Garlic, Goat cheese, salt

I just added a picture to relieve some intensity.

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

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

And enjoy roasting some super healthy beets.

Roasted Beets and Greens

Ingredients:

• 3-4 beets, varying sizes

• Beet greens, clipped, leaves torn from stalks

• 1/4 cup olive oil

• 2 cloves minced garlic (or 3, I'm heavy-handed with garlic)

• 1 tbsp sunflower seeds

• 1 tbsp goat cheese

• 1/2 tsp Kosher salt

• Freshly ground pepper

Directions:

Heat oven to 375.

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

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

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

How I Love Pasta

By Steph Farrar

I'm sure I'm not the only one, but if I could eat pasta for every single meal, I would. Even brown rice pasta, millet, farro, barley, couscous, quinoa, whatever. As long as it's a carbohydrate that I can combine with a sauce or fresh ingredients, I want it.

So when I began my hunt for waistline-reducing-carb-free meals, zucchini noodles appeared to be all the rage. And now I know why! I'm even embarrassed to admit I want to buy this spiralizer but instead settled onthis new little gadget. I'm happy with my multi-use mandolin / grater, but I am envious of the lovely zucchini curls created by the spiralizer. Who am I kidding? I'm totally gonna buy one.

Not too much needed here

Sierra's incredible Spaghetti Squash is another mind-blowing carb-free option by the way. I'm going to post a few of my favorite alternatives as well, like rosemary-caper tuna salad in red peppers, paleo lettuce wraps, my favorite meatballs, and a Mustard Seed Cafe rip-off turkey burger salad. All to come.

Little shoestrings

So as you can see, my mandolin makes straight noodles vs. the curly pasta-like ones. They still taste and look great, but it's just not the same. It'll never be the same. Either way, zucchini is a very wet vegetable, so you need to let them sweat. I like to put the cut veggies into a colander over the sink, add a little salt and let them sweat for about 30 minutes. Don't add too much salt though. They really soak it up.

Go ahead and chop your other ingredients

While the sweating is happening, chop everything else. You can make this dish vegetarian, add rotisserie chicken during the stir-fry step, or add a pulled pork like I did. I can't claim the pork though. It was a gift from my friend Sarah. It was so good, I must to attempt to remake it. You truly could add any vegetable or protein to the noodles and sauce. This is a great basic recipe to start from.

If you're skinny, don't give a sh*t, or didn't have a baby this year, eat pasta instead.

Jerk.

The colors of Spring!

Zucchini Noodles with Pulled Pork and Lime

Ingredients:

• 3 zucchinis, sliced on a julienne mandolin, or spiralized into noodles

• 2-3 carrots, sliced in 1/4 inch pieces

• 1 red pepper, medium dice

• 2 garlic cloves, minced

• 1 tbsp thyme, cilantro, and/or parley - I would use all three if if you have them

• 2 tbsp chopped scallions

• 1 tsp fish sauce

• 2 tbsp olive oil

• juice of half a lime, plus wedges for serving

• fresh ground pepper and Kosher salt

optional: 1 heaping cup of pulled pork, chopped rotisserie chicken,  or any cooked protein

Directions:

Heat oil over medium heat in large skillet or wok.

Add garlic and cook briefly without browning.

Add red pepper and sauté for 3-4 minutes.

Add carrot and cook for additional 2 minutes.

Add pulled pork, cooked chicken, or protein and cook for an additional 2-3 minutes.

Add spices and scallions, cook for a minute.

Finally add zucchini noodles, lime, fish sauce and pepper and cook for a few additional minutes.

Salt to taste and serve with lime wedges.

Try it. You Might Like it.

By Steph Farrar

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

Truly, truly hates asparagus.

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

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

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

Oil, garlic, salt, pepper. Easy.

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

Drizzle the snapped stalks with the oil mixture

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

Speaking of impressive things, these eggs.

Eggs from my secret Egg Man (thanks Sarah Jane)

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

Slow cooked sunny-side up egg

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

Roasted Garlic Asparagus with Sunny Side Up Egg

Ingredients:

• Large handful of asparagus, stalks snapped at base

• 3 cloves minced garlic

• 1/2 cup olive oil

• 1 tsp salt

• 1/2 tsp freshly ground pepper

• 1 tbsp unsalted butter

• 2 eggs shaved parmesan or pecorino

Directions:

Heat convection roasting oven to 400

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

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

Roast for 16-18 minutes.

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

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

Might as well bake some bacon too

Pure and Simple

By Sierra French Myerson

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

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

The Ingredients

Thinly slice.

Florets

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

Slowly Saute

Simmer

Puree it! Smooth and Creamy

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

Pure and Simple Cauliflower Soup

Adapted from Paul Bertolli, formerly of Chez Panisse

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

What you’ll need:

• 3 Tbs. olive oil

• 1 medium yellow onion, sliced thin

• 1 head fresh cauliflower, broken into small florets

• 5 1/2 cups water, divided

• Good extra virgin oil, to drizzle

• Salt and pepper, to taste

Directions:

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

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

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

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

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

Pure and Simple

Not Really Pesto, Pesto

By Steph Farrar

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

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

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

They are both HAPPY!!!

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

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

Almonds, walnuts, cilantro, mint, spicy red onion

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

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

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

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

Enjoy!

Herb-Nut Topping

Adapted directly from Fine cooking

Ingredients:

• 1/4 cup toasted, finely chopped almonds

• 1/4 cup toasted, finely chopped walnuts

• 1/4 cup finely chopped fresh cilantro

• 3 Tbs. finely chopped red onion

• 2-1/2 Tbs. extra-virgin olive oil

• 2 Tbs. finely chopped fresh flat-leaf parsley (I didn't use, cause I didn't have)

• 2 Tbs. finely chopped fresh mint

• 1/8 tsp. crushed red pepper flakes

• Kosher salt and freshly ground black pepper

Directions:

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

A Super Bowl of Chili

By Steph Farrar

Well there's a new Farrar in the world. We made a person. Such a weird reality. And he is precious, and perfect, an angel, a real-life doll. We have a son, and nothing could be cooler.

Needless to say, cooking has been a challenge lately, but since my mother happens to be living with us for the first month of Flynn's life, I now know what it feels like to have a wife. If you ever have a child and you have a mother who can't wait to help and hold your baby, let her move in. That's rule #1.

Rule #2, let her cook for you. And if you have to cook, make something easy. Like chili. Like this turkey chili.

A beer while cooking. Freedom.

How great is my timing? It's the Super Bowl on Sunday, and chili just makes sense for the big day. Whip up some cornbread and you're good. You're set.

I've had two babies and each time I have delivered, a major tennis tournament has been televised. It's almost as if Sam and I timed our due dates with the onslaught of one of the slams. Maybe we should have two more kids, one for Wimbledon, one for the French?

Sam would probably kill me. Yeah, I'd be dead.

To say the least, Flynn is an angel. He's even easier than Vesper as a baby. I shouldn't actually publish such statements, for fear of jinxing his debut, but I have to gloat. Even so, we still love having the extra hand from another adult... enter said mom-wife / angel from above. After two weeks of feeding me while Sam was in Europe on tour, I knew it was time to whip up something yum for her.

Throw it all in a pot

Once you add the tortilla chips, avocado, scallions, sour cream, and shredded cheese, you have a complete meal. A bowl of meat and spices doesn't seem that substantial, but you can always top a baked potato with the chili and see how that pans out.

Top it.

I'll post some pics of little toes and fingers soon.

In the meantime, enjoy some chili, the Super Bowl, and eight hours of uninterrupted sleep. Jerk.

A Super Bowl of Chili

Adapted directly from chow.com

Ingredients:

• 2 tablespoons vegetable oil

• 1 medium red bell pepper, medium dice

• 1 medium yellow onion, medium dice

• 2-3 medium garlic cloves, coarsely chopped

• 1-1.5 pounds ground turkey

• 3 tablespoons chili powder

• 2 teaspoons kosher salt, plus more as needed

• 1/2 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon ground cinnamon

• 1 (28-ounce) can whole tomatoes, hand crushed over pot

• 1 cup low-sodium chicken broth or stock

• 1/2-1 cup of beer, preferably Mexican or light beer

• 1 (14-ounce) can cannellini beans, drained and rinsed 1 bay leaf

For serving:

Shredded cheddar cheese Sour cream Avocado Diced scallions Crushed tortilla chips

Directions:

Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the bell pepper, onion, and garlic, season with salt, and cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.

Increase the heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it’s no longer pink and is just cooked through, about 4 to 6 minutes.

Add the chili powder, measured salt, oregano, cumin, cayenne, and cinnamon, stir to coat the turkey and vegetables, and cook until fragrant, about 1 minute.

Add the tomatoes and their juices as well as the broth or stock, and beer, stir to combine, and bring to a simmer. Add the beans and return to a simmer. Reduce the heat to medium low, add the bay leaf, and simmer, stirring occasionally, until the flavors meld, about 30 minutes. Even longer for more flavor. If after 45 minutes, the chili is too thin, I like to add a tablespoon of cornmeal to thicken, then simmer for another 15 minutes.

Remove the bay leaf. Taste and season with additional salt as needed. Serve with the cheese, avocado, scallions, sour cream, and chips, for topping.

The Farrars

Barefoot and Very Pregnant

By Steph Farrar

It's New Year's Eve and instead of prepping for a night out with my husband after playing a sold-out show in Vegas, I'm home talking about soup. 37 weeks pregnant and not allowed to fly, talking about soup.

I am trying my hardest not to complain, but I've already done so in the first sentence of this post. So instead of sulking through this gorgeous day in L.A. I'm going to host a few friends and kids at our new house, pretend to get drunk and eat as much as I can stuff into my already full torso. The main benefit of pregnancy is the absolute lack of calorie-counting (not that I've ever been into calorie-counting) coupled with that whole, "growing a human" thing. But I must admit, at this point in my ten-month commitment of hosting an adorable parasite, it's extremely difficult to get comfortable… with anything.

But I can get down with this:

Warm up that cranky soul

The great thing about soup is ease. I can't stay on my feet too long at this point, so throwing things in a pot and allowing heat to do the work is exactly the kind of cooking I've been into. I've yet to post from my new kitchen and all its perfect light, but that's what 2014 is for! So enjoy this last post from Pearlie's Malibu kitchen.

I recently made this Minestrone for my friend Linda's blog Urban Harvestand can't wait to see the edit of a day we spent together in my kitchen around the new house with the family, barefoot and very pregnant. I couldn't wait to share this recipe with you first though. Since it's so cold in Los Angeles, I know you must be craving soup, to accompany your evening, cuddled up by the fire with a hot-toddy and wool blanket while watching Groundhog Day. This Minestrone will get you through those 75 degree winter days in the grueling West Coast city.

You can easily make this soup vegetarian by eliminating the pancetta and throwing in some additional salt. Or substitute the pancetta for an alternate protein, if somehow you don't like pancetta, or like Linda, you're allergic to pork. The weight of the white beans provides a depth that can handle this massive blend of vegetables and broth. As noted in the recipe, I suggest blending half the white beans to thicken the soup and keep the remaining beans for texture. You can overnight soak dry beans, quick soak them, or use canned beans as well. I prefer the overnight soak, because I like making things more difficult for myself.

Whatever you do, make sure you toast some bread, spread soft butter on said bread, and shave parmesan over this bowl of winter heaven.

And most importantly have a safe, super fun, mind-alterting, hangover-inducing HAPPY NEW YEAR!!!!!

White Bean and Pancetta Minestrone

adapted from Epicurious

Makes about 10 cups, serving 6-8

Ingredients:

• 1/2 lb (1 1/4 cups) dried white beans like Great Northern, picked over, rinsed

• 1/2 tsp salt 1/4 - 1/2 lb pancetta or lean sliced bacon, chopped

• 1/3 - 1/2 cup olive oil 3-4 garlic cloves, finely chopped

• 1 onion, finely diced

• 2 carrots, 1/2 inch dice

• 2 ribs celery, 1/2 inch dice

• 2 medium zucchini, 1/2 inch dice

• 1/4 lb green beans, trimmed and cut into 1/2 inch pieces

• 1/2 lb boiling potatoes

• 4 cups shredded Savoy cabbage

• 6 cups kale, rinsed, drained, stems discarded, leaves chopped

• 1 28 oz. can San Marzano peeled whole tomatoes

• 4 1/2 cups low salt chicken broth

• 1-2 bay leaves

Freshly grated parmesan, lightly toasted baguette or loaf

Directions:

Place white beans in large bowl and cover with water by two inches, let soak overnight, or quick soak, or use two cans beans.

Skip this step with canned beans. Drain and rinse white beans. In a saucepan, cover beans with water by two inches, adding more if necessary and bring to a boil. Reduce to a simmer, uncovered and simmer for 45 minutes to an hour, until soft. Add salt and simmer for another five minutes. Remove from heat and let stand, uncovered.

In a large pot or heavy kettle cook the pancetta in oil over medium heat until crisp and golden. Add the onion, stir, cook until softened. Add the carrots, celery and garlic and cook, stirring for 4-5 minutes. Add the zucchini, green beans and potatoes, peeled and cut into a 3/4 inch dice, cook, stirring for 4-5 minutes. Add cabbage and kale, cook, stirring until cabbage has wilted. Add the broth and hand crush tomatoes over the mixture directly into the kettle. Be careful, they will explode! Do not add additional tomato sauce from can. The crushed tomatoes should be enough acid, flavor and color. Add bay leaves. Simmer the soup, covered, for at least 1 hour.

Drain the beans, but reserve the liquid. In a food processor or blender puree half the beans with 1 cup of the reserved liquid, and add puree to soup, along with remaining white beans. Simmer the soup for another 15-20 minutes uncovered. Add a little renaming liquid or broth if it needs to be thinned out. Season with salt and pepper. Remove bay leaves.

Serve soup with parmesan, toast and cut dried sausages if desired.

Soup can be made 3 days in advanced, covered and chilled. Will also freeze for 3 months.

Cold Weather Cravings