Mint Leaves & Chicken Soup

 Not feeling so great in the morning, so mint leaves in hot water are called for to start the day...

 A little peach jam on my toast.

 My Abundant Harvest Organics basket- delicious!

And a little chicken soup, my mexican recipe with epazote and cilatro topped with avocado and cheese.

A very busy food day!

LUNCH
Mom's very special Salmon Potato Salad (revised because I always seem to misplace her recipe).
Very tasty and fresh for a beautiful summer day
(or should I say- June Gloom wanna be summer)...

DINNER


Carbonara and a fresh tangy salad

 I spent the afternoon researching and then finally making fruit spread / jams with my too many peaches, nectarine and oranges.  This photo is from the beginning of my Marmelade recipe which has only  1 cup of sugar and to which I added some ground ginger.

Cardomon infused Peach and Nectarine Spread with a hint of saffron.

 My gingered marmelade

Best fed chickens in West LA

Thibaud grows up with regular weekend visits to Granpa + his chickens.  We get our fresh organic eggs from our Thompa weekly, the best fed chickens in West LA!

Emergency Lunch: Israeli coucous

 Israeli Coucous to the rescue
Yummy, with grated kale, zuchini, bay leaf, onion and crumbled feta cheese.
Simple, fast and nutricious.














With a special side of artichoke boiled in caper scented water.

Hot Dogs + more

Didn't have much but veggies in the fridge, meats were frozen and was suddenly in the mood for junk.
Made Bratwurst Dogs with delicious Moosewood Spicy Kale ( I used mustard greens instead) + Curried Peppers and Corn...  See for yourself!

I just ordered 2 new Moosewood recipe books, I just love their flavourful + healthy recipes.

Organic Pluot & Cherry Jam

Had many pluots and cherries from my Abundant Harvest organics basket, so I made jam today!

Father's Day Beet Salad For Martha

Opps!  Forgot to take a picture of my beet salad made specially for our family brunch.

1/2 cup unsalted walnuts
1 tsp butter
1 tbsp brown sugar

6-8 small beets
2 cups cleaned green beans
red lettuce
1/2 cup blue cheese

Vinaigrette
1/4 cup olive oil
2 tbsp modena balsamic vinegar
crushed fresh black pepper
1tsp salt
1 tsp brown sugar

Brown walnuts in butter and add brown sugar.  Mix until sugar dissolves.  Remove from heat and cool.

Scrub any dirt from beets, cut ends.  Bring water in a deep pan to a rolling boil.  Add beets and boil until soften (approx 20 minutes for small beets).  Remove from heat, drain water and fill with ice cold water.  Once cooled, peel skin off under cold running water.

Snip ends off green beans and steam 4-5 minutes until bright green.  Cool under cold water.
Quarter the beets.  Place beets, lettuce, green beans and blue cheese in a salad bowl and toss.

Whisk vinaigrette ingredients together in a separate bowl, and pour over salad.

Buon appetito!