Food

AN ENGLISH PEA + LEMON BASIL RICOTTA CAULIFLOWER FLATBREAD

It is a chilly and grey day in LA. Which simply reminds me that it is not yet summer. So to warm up my soul and celebrate the changing spring season, I decided to put together this little gem that is both savory and light.

AN ENGLISH PEA + LEMON BASIL RICOTTA CAULIFLOWER FLATBREAD

ROASTED BEET + PICKLED RADISH SALAD W/ HORSERADISH YOGURT + DANDELION GREENS

This combination of flavors brings me back to summers spent in the Austrian Alps, helping my sister at her small cafe. Salads there were bitter and light and usually served family style.

ROASTED BEET + PICKLED RADISH SALAD W/ HORSERADISH YOGURT + DANDELION GREENS

GRAPEFRUIT MARMALADE + WHITE BEAN GRAIN SALAD

The very first, twenty-eighteen addition to The Art of the Salad series — crafting creative and nutrient rich bowls of green. I very much have an affinity for fruit in savory dishes, especially mixed into a fresh leafy salad. Maybe it's my - warm climate, Florida roots speaking, but I can truly never get enough citrus in my life. 

 GRAPEFRUIT MARMALADE + WHITE BEAN GRAIN SALAD

AN HERBED HEIRLOOM TOMATO + STONEFRUIT GALETTE W/ HOMEMADE RICOTTA

When I look at this slab of baked heirloom tomatoes and stonefruit the words "Spring is Coming"  quickly rings silently in my mind. Yes, we still may have roughly six weeks til that day, but in Los Angeles the warm days and blooming trees say otherwise.

AN HERBED HEIRLOOM TOMATO + STONEFRUIT GALETTE W/ HOMEMADE RICOTTA

AN ALL HALLOWS EVE DINNER W/ BUTTERNUT SQUASH AND THYME SOUP WITH MASA DUMPLINGS

A little witch once told me that to brew the perfect potion, one must have all the finest ingredients. Advice that truly goes for almost anything in life. To create the perfect meal, the perfect atmosphere.. the perfect moment in time... you must piece it together with simply the best.

AN ALL HALLOWS EVE DINNER W/ BUTTERNUT SQUASH AND THYME SOUP WITH MASA DUMPLINGS