Big Sur, New Cookbook, & Long Ass Hikes

December 16, 2015

IMG_2442My Mom and Katie came out to visit a few weeks ago and we were lucky enough to escape up to Big Sur for a few days. I was craving the fall weather, it felt great to get back up in the cold mountain air.

We ate breakfast at my favorite spot, Big Sur Bakery, and picked up one of their cook books. It’s a gorgeously photographed cook book that showcases seasonal ingredients, local vintners, fisherman, foragers and farmers. Along with great recipes this book gives a glimpse into what it is like to live a year up in Big Sur and introduces you to the community who make it possible.

Big Sur Bakery supports what people in their community grow and raise. It’s not always easy to keep a restaurant up in such a remote place, but using what is around them and supporting their community is what makes their food and restaurant so special.

This soup is a recipe from their cook book, its perfect when fall hits and the cold nights roll in.



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Butternut Squash Soup
Serves 4
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
  1. 2 large butternut squash (approx 5 lbs)
  2. 1/4 cup olive oil
  3. 2 medium yellow onions
  4. 3 celery stalks
  5. 2 large carrots
  6. 8 garlic cloves
  7. 10 fingerling potatoes or 2 large russet potatoes
  8. 1 1/2 quarts chicken stock
  9. chives
  10. 3 slices bacon
  1. Cut the squash in half and scoop out the seeds. Place the squash face down on a baking tray in the oven on 400 for 30-40 minutes or until you can piece it easily with a knife.
  2. While the squash is roasting heat a large pot, cast iron if you have it, oven medium-high heat and drizzle some olive oil. Add the onions and sauté unit lightly browned. Add the celery, carrots, and garlic and saute until the veggies become cartelized, about 10-12 minutes.
  3. Now add the potatoes, season with 2 tablespoons of salt and cover with stock. Let the soup simmer over medium heat for 30 minutes. Once the squash is ready scoop it out of the skin and add to the soup. Simmer for another 15 minutes until all the veggies are very soft. Then puree the soup in a blender until smooth.
  4. Return the soup to the pot and check the consistency. The soup should be smooth and thick, but not too thick like baby food. If its too thin let it reduce for a few minutes, too thick add stock till its desired consistency.
  5. Cook the bacon on a baking sheet for 20 minutes in the oven on 400, make sure it gets very crispy. Pour soup into bowls and garnish each portion with some salt, pepper, and crumbled bacon.
Adapted from Big Sur Bakery
Adapted from Big Sur Bakery
Path & provisions

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Variety: Winter Squash

December 2, 2015

final squash (1)

My favorite time of year is here and even though I’m missing out on fall weather here on the west coast I still get to enjoy all the fall food.  Its so easy to get in a habit of eating one variety of food, but look at all the other varieties there are to try! Here are a few different winter squash varities I like and a description of their taste and texture and best ways to use them! 

Sugar Pie– the most popular of the baking pumpkins and great for pies. This pumpkin has a thin skin and the flesh is sweet and a finer grain than most pumpkins. It is also slightly dry which makes it great for baking.

Red Kuri- tear drop shaped baby red hubbard style pumpkin. They have a chestnut-like flavor and are mildly sweet with a dense texture. They hold up well steamed or cubed, but smooth and velvet when purred making them very versatile.

Kabocha- These are my favorites and great for soups and stews. The flesh is smooth, dense and intensely yellow, the texture and sweetness are similar to sweet potatoes. Choose a heavy blemish free squash. It’s ok for them to have a golden patch where they rested on the ground, but you don’t want one with multiple golden patches.

Butternut- have the longest storage potential of all squash varieties and the longer you store it the sweeter they become- three months is a good amount of time. Great for recipes that call for a large amount of squash, like soup because their seed cavity is very small and they are dense.

Delicata- cream colored with a green striped thick outer skin and a golden fine textured inner flesh. They can be kept for 3-4 months and are also known as a potato squash. 

Carnival- flavor is somewhere between a delicata and an acorn. The thin skin makes it easy to cook and really flavorful. It isn’t a good squash for long term storage. Choose brightly colored squash that are heavy for their size.

Acorn- forrest green with orange yellow flesh, flavor is sweet and nutty with a smooth texture. They are quick and easy to prepare, and can be eaten right out of the shell. The rind is not good for eating. spots of orange are ok, but too much orange means it is over ripe and will be dry.

Sweet Dumpling- typically 4-6 inches, these small squash are cream-colored with green streaks, and pale golden on the inside. They have a dry starchy flesh and are known for their rich, honey sweet flavor. Avoid ones with a pale green tint, they are under ripe.

Grain Free Pumpkin Pancakes

November 25, 2015

 IMG_2220Happy Thanksgiving! So many thing to be grateful for today, I am always so grateful for my family and miss them when I don’t get to be home for the holidays. So today I am grateful for friends that feel like family. So lucky to have them in my life!

Today is of course a pumpkin recipe. As much as I love things like pancakes and french toast for breakfast they never leave me feeling ready to start my day. These are a different story… I know grain free sounds scary for pancakes but I swear they’re amazing! And you’ll feel good too, best of both worlds. IMG_2250


Grain free Pumpkin Pancakes
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  1. 4 lrg eggs
  2. 3 heaping Tbl of pumpkin puree
  3. 2 Tbl chia seeds
  4. 2 tsp pumpkin spice
  5. 1 tsp cinnamon
  6. 1tsp vanilla extract
  7. 1/4 cup maple syrup
  8. handful toasted walnuts
  1. Throw all the ingredients in a blender and blend on med-low until smooth. While the batter sits for a few minutes heat up a cast iron pan with a little coconut oil. Pour the batter into the skillet making pancakes the size you desire, cook on one side for approx 2 minutes, until it begins to rise, then slip and cook another 2 minutes. Drizzle with a little maple syrup and enjoy!
  2. Optional: Chop walnuts and let sit in the maple syrup, I used walnuts I had toasted with a little cinnamon.
  1. You don't want to over cook them! the texture will get too dry.
Path & provisions


Adventure Series: Orcas Island

November 18, 2015

IMG_2076Our next stop after Vashon Island was Orcas Island, a little further north with a completely different landscape and even more to fall in love with… 

We were lucky enough to be housed by the beautiful and hilarious Haley. If you are thinking of sending your kids to camp at the Orcas Island YMCA I suggest you do it now while this chick is still the boss, she really gets the job done. 

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Guide to Orcas Island

BREAKFAST– Island Skillet
COFFEE- Brown Bear Baking
DINNERHogStones Wood Oven and sit outside
BRUNCHDoe Bay Cafe– this place is amazing, they have cabins, yurts, campgrounds, tree house, tea gardens and about 20 different activities for you to do if you would like to stay there for a night a two. Don’t forget about their open mic night on Thursdays.

SLEEPDoe Bay yurts 
DRINKSIsland Hoppin’ Brewery for a day time drink & Barnacle for after dinner drinks
TREATS- Kathryn Taylor Chocolates, get the almond marzipan cake you will not regret it. 

VISIT– Orcas Island Pottery

HIKES– Mt. Constitution for a day hike and Turtleback Mountain for sunset, don’t go after you have eaten a huge meal at Hogstone’s, I tried that and it was not fun, just ask Jena about the tantrum I may have thrown going up, but the view was worth it.   


Mt. Constitution

You need to do this hike while your on Orcas, and after you will need to jump in the lake at the beginning of the trail. Its about 7 miles round trip but i’ll warn you it feels more like 40 on the way up.

The conversation went a little like this….

“Ugh thank god were doing this, this feels so good I needed to sweat”
“Oh man this is really hard”
“I fucking hate hiking, is this ever going to end! There better be the most breathtaking view ever when we get up there!

There was…

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Our week was so perfect it made us randomly start laughing out of no where. I felt well rested, well fed, only had one outfit to wash from the trip and my wanderlust was satisfied. Now I just have to deal with the little voice telling me “hmm maybe you would really like living up there”


Roasted Pork Shoulder Hash & Breakfast at Fiddlehead

November 11, 2015

IMG_2197In between the island hoping we met my dear friend for breakfast at fiddle head, below you will find the recipe I recreated from that delicious meal. Seeing friends in foreign places always feels more like home when you catch up over a good meal. IMG_1857IMG_1879

I used this amazing salt for the recipe but you can use any rub you like, or combo of your favorite spices. Omnivore Salt is 100% organic, GMO free, and there are to anti-cacking agents. It is made by a blacksmith, Angelo Garro, up in San Francisco. Buy it, you won’t regret it and it makes great holiday gifts!

Roasted Pork Shoulder Hash
Serves 4
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Prep Time
30 min
Cook Time
4 hr
Prep Time
30 min
Cook Time
4 hr
  1. 1 Pork Shoulder (approx 3-4 lbs)
  2. 2 Sweet Potatos
  3. 4 Cups Brussel Sprouts
  4. 2 Cups Parsnips
  5. 3 Cups Curly Kale
  6. Salt & Pepper
  7. 1 Tbl Omnivore Salt
  1. For the pork shoulder cut it into 1.5 inch cubes. Rub them with the Omnivore Salt and let them sit for 10 minutes. Get a cast iron skillet nice a hot and sear each side of the pork until crispy, then take it off the heat. Fill the skillet with water (or stock if you have some) until the pork is 2/3 submerged.
  2. Braise in the oven on 350' for 3 1/2 hours, turning the pork a few times during cooking. After 3 1/2 hours most of the liquid should be evaporated and the pork falling apart. Take the pork out of the skillet and allow to cool on a platter.
  3. Once the pieces of pork are cool shred them into bite size pieces. If you would like you can take out some of the large pieces of fat, I like to keep it because it allows the pork to get nice a crispy.
  4. Return the pork pieces back to the skillet and cook in the oven on 400', turning occasionally, until the liquid is evaporated and the pork is crispy, crackly dark brown on the outside.
  5. While the pork is cooking you can prep the rest of the vegetable. Cut the sweet potatoes and parsnips into bit size cubes and the brussel sprouts in half. Toss with coconut oil, salt, pepper, and roast in the oven on 400 for 40 minutes. Shred the curly kale into bite size pieces, toss with oil and add to the tray of roasting vegetables for the last 10 minutes of roasting.
  6. Add the roasted vegetables to the pork shoulder and let it cook for ten minutes in the skillet. This is why I like to keep the fat from the shoulder cause it adds so much flavor to the vegetables when you cook everything together. Serve hot with a poached or fried egg on top.
Path & provisions

IMG_1757Here is an easy guide for poaching an egg

Adventure Series: Vashon Island

November 6, 2015

IMG_1506Recently I met my friend Jena up in Seattle for a little adventure. I had never been there and I just want to say that who ever says they have bad weather is a huge liar. It was clear skies, sunny, and perfect temperature the entire time. Felt like the best days of fall.

I had heard a lot about the different islands off the coast, Vashon in particular, so we decided to go there the first night.

 We rented a little cottage on a farm for the night. If you visit Vashon you need to stay here. There was a little porch, grill and out door kitchen with all the cooking necessities. It was perfect, so perfect we decided to stay an extra night so we had more time for hiking and yoga.

On Vashon I will refer to naps as “hiking” and coffee as “yoga”… (once we got to Orcas Island coffee and hiking will go back to its true meaning and we did absolutely no yoga… but we did zip line.) While we were there we mostly “hiked”, did “yoga”, and read. Perfect beginning to our vacation.

IMG_1524 IMG_1523IMG_1526IMG_1535 IMG_1550IMG_1571 IMG_1595 IMG_1587The Farm we stayed on was Cornerstone Farm. The owners, Natalie and Luke, were so welcoming and have the cutest pup Kelly. They raise dairy cows and produce unpasturized raw milk and eggs. They also have a great vegetable garden on the property and a cute little farm stand. I even got to help Natalie in the morning to milk the cows. This might sound like some peoples nightmare for a vacation, but it was exactly the type of vacation I was looking for. 



IMG_1707IMG_1619IMG_1686  IMG_1561  IMG_1649What I loved most about Vashon were the farm stands, and all the beautiful old pick ups. There are about 12 around the island and you could make each meal by just going from farm stand to farm stand, so thats what we did. Well I did that while Jenna “Hiked”. I took a few hours to drive around and go to each stand on the map.



BREAKFAST- head to the Hardware Store, or fry up some fresh farm eggs over the grill. 
COFFEE- for morning, afternoon, and late afternoon coffee go to Vashon Coffee Roasters. You will be spending most of your time a Vashon Coffee Roasters. Its like your stepping back in time. People just hanging on the porch in rocking chairs playing cards drinking coffee. They have some local beer and cider on tap and roast their own beans on site, so if your lucky enough to go while roasting you can sit and have your coffee while smelling the greatest aroma.
GROCERIES- there is a market attached called Minglement where you can get anything you need to fill in for dinner.

DINNER- hit the local farm stands to grab some stuff for the grill. The island is full of local fresh vegetables, cheese, meats, eggs, and everything else you would need. 

DESSERT- Glass Bottle creamery.. the ice cream is amazing and you can get some raw milk from Cornerstone Farm and Cheeses made locally.

DRINKS- after dinner there is a bar across from the Hardware Store with no name on it, just go its fun.

I wasn’t on the Island for one of these dinner but if you are there for a Satuday night you need to check this place out for dinner. 


I have such a big love for places that truly support their community and try to produce and provide for them. Its a lot of work and takes a lot of passion. It really comes through when you are on an island like this.  It’s something that always made me fall in love with Nantucket. 

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We really didn’t plan much but everything seemed to work out so perfectly. I guess you can’t really go wrong spending time with a  good friend who makes you laugh all day on a quiet little island that has everything I love. 

IMG_1510What I learned about myself while on Vashon…
I love living on a farm, I don’t want a rooster when I get chickens, farm stands are more fun than farmers markets and I could live in a miniature house as long as I had a comfy bed, grill, outdoor kitchen, and a small porch. Nothing else needed. Simple living. 

Grilled Vegetable Salad and Home Cooking with Mom

October 14, 2015

IMG_1809Like most people I fell in love with food in my own home. Growing up with a family of 6 kids my mom did an amazing job of teaching us the importance of a home cooked meal. Most of us get called food snobs now, but I always respond with “I’m not sorry that I know what I like and I like good food”. If you grew up eating my moms food you would be a “food snob” too. Ingredients were always important. We were healthy but we ate well.

Now that we are older and not home as much holidays and birthdays revolve around the kitchen.
Mom: “What do you want to do for your birthday…”
Me: “Umm I was thinking something easy like a home cooked meal for about 14 people?”
She never says no. 

Only my mom would understand when I call her while she’s visiting nashville and tell her I NEED her to get me at least 8 bars of Olive & Sinclair Chocolate. No hesitation, she shows up with ten.



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My mothers way of cooking really influenced me- simple but delicious. If you cook with good ingredients you don’t need to add a whole bunch of crap for flavor. A little olive oil, salt and pepper is all you need.

The Gilled Veggie Salad is one we created and cook together, it is a team effort to grill all these veggies to feed the whole family, and always nicer to cook in good company. 

This post is inspired by the women who made me fall in love with food, my mom. 


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Grilled Vegetable Salad
Serves 4
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Prep Time
30 min
Prep Time
30 min
  1. 2 lrg Eggplant
  2. 3 Zucchini
  3. 3 Red Bell Pepper
  4. 3 Orange Bell Pepper
  5. 3 Yellow Bell Pepper
  6. 6 Oz Arugula
  7. 4 garlic cloves
  8. Balsamic Glaze
  9. Olive Oil
  10. Salt and Pepper to taste
  1. Cut the Bell peppers in half and lay them on a tin foil lined baking tray. Roast them in the oven on broil for about 15 minutes or until the skins start to blister. Once they are roasted take them out and place them in either a glass container with a lid or just a regular brown paper bag from the grocery store. Allow them to steam for 5 minutes and while they are still hot peal the skin away and discard. Thinly slice the garlic cloves and put them in a bowl with 1/4 cup olive oil. Once the peppers are pealed place them in the bowl, salt to taste. Allow to marinate for at least an hour.
  2. Slice the Eggplant and Zucchini, brush with olive oil and grill till you get nice markings.
  3. Toss the arugula with a little Olive Oil and plate. Layer the vegetables over the arugula starting with the eggplant then zucchini and roasted peppers. Drizzle with olive Oil and Balsamic Glaze. Salt and Pepper to taste.
  4. I am very picky about my balsamic and the one in the photo above is my absolute favorite! You can always use something different, just make sure it is a thick, sweet glaze instead of a vinegar.
  1. This salad is amazing with fresh Mozzerella too!
Path & provisions

My love for cooking.. I got it from my momma, and so happy I did.


Zucchini Ribbon Salad

October 7, 2015

salad 2

A few weekends ago my friend Ina and I decided to take our dogs up to the lake Gregory. We both have golden retrievers that love water. We try to take them to the beach as much as we can and every time one of them gets pummled by a wave we wish we could take them to a lake to swim.

beach dogs

Ina and I met a few years ago just walking our dogs one day and what a special friends she and Elvis became. Theres is nothing better then good neighbors who become good friends. Cody and Elvis are forced to be good friends, whether they like it or not.

So off we went, as Ina put it “Four blondes on a road trip”

We stayed at a great little house that couldn’t have been more perfect. It had the best porch that looked out over the lake where we spent most of our time.



cody and me

The weekend was full of walks around the the lake, hours swimming and chasing ducks, home cooked meals, morning filled with lots of coffee and nights filled with ice cold rose. The dogs would pass out on the porch and we would have a home cooked meal and watch the sun go down.

lake lake dogs  cody new dogs new ina

Lake Gregory is about 3 miles around, but there’s plenty of little private beachy areas to jump in the water and hang for the day. The east side of the lake is quiet and more seclusive. Pack up a cooler of food and drinks and you could lay there all day with the fresh lake water and smell of pine trees.

No need to leave but if you decide you want a day trip you can always check out Big Bear Lake and Arrowhead which are about a 40 minute drive.
There is a super market and a few little restaurants on the main st. in Crestline, but we brought a ton of food with us and cooked most our meals. Here is a salad made with raw and cooked ingredients, my favorite kind of salads, that was perfect for the warm mountain night.

Zuchinni salad Zuchinni close

Zucchini Ribbon Salad
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  1. 3 Zucchini
  2. 3 Yellow Squash
  3. 1 pint of mixed heirloom cherry tomatoes
  4. 2 Tbl pine nuts
  5. 2 garlic cloves
  6. 4 oz feta
  7. 1/4 cup olive oil
  8. 2 lemons
  9. Large handful of fresh herbs (basil, mint, and cilantro)
  1. Take 1 squash, 1 zucchini and slice raw on a mandolin approx 1/8 in thick. Toss the ribbons with a little olive oil, salt and pepper and set aside.
  2. Take the rest of the squash and begin to slice on a angle apron 1/4-1/2 inch thick. Grill these either in a pan or a grill if you have one available.
  3. While you are grilling the zucchini press the two cloves of garlic and toss with the pine nuts and olive oil and toast in the oven on 350 until everything is a nice light golden color (about 5 minutes) set aside and let cool.
  4. Cut the cherry tomatoes and the cooked Zucchini in half and toss with the ribbon Zucchini. Now you will add the pine nut mixture and feta crumbled on top. Toss with the juice of 1 lemon and drizzle 2 Tbl of olive oil. Salt and pepper to taste.
  5. Last mix the fresh herbs into the salad tossing lightly and your ready to eat!
Path & provisions

So good to get away from everything for a weekend and be outdoors with absolutely nothing we had to do. Nice to feel so free with out all the rules and leashes.

cody lake

Vanilla Cashew Butter

October 1, 2015

Vanilla Cashew Butter-5

Vanilla Cashew Butter

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Vanilla Cashew Butter
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Prep Time
20 min
Prep Time
20 min
  1. 3 Cups Raw Cashews
  2. 2 tsp vanilla powder
  3. 1.5 tsp vanilla seasalt
  1. Place the cashews in a food processor. Pulse a few times then leave it running for about a minute till it turns into a flour.
  2. Let the blade spin for about 5 minutes. Now it will start to look like a thick paste. At this point you will need to scrape the sides of the bowl every few pulses.
  3. After a few more minutes the paste will turn into a crumbly dough and you will feel like you did it wrong and this will never turn into cashew butter. Don't give up I swear it will start to look normal soon! Keep pulsing and scraping the sides. You will need to give your food processor a little brake in between so you don't burn out the motor
  4. Another 5 minutes or so the dough will start to turn creamy and you will see it get smooth, told you it would happen! Now you can add your vanilla powder and sea salt and pulse a few more times.(if you don't have vanilla salt you can just use a regular course sea salt and add a little extra vanilla powder)
  5. Cashew Butter stores great in mason jars in the fridge or unrefriderated for up to 3 weeks. Tastes best at room temperature.
Path & provisions
 Warning: you will want to eat this like it is icing, be careful. This is the vanilla powder I like using when I bake and this vanilla sea salt which is made right here in LA!

The Greatest BLT Ever!

September 16, 2015

best pic

What makes this the greatest BLT ever?… the bread is made from bacon…you are welcome.

Not a lot to say about this post except it’s still summer in my kitchen, I love bacon, and you should make this. 

bacon bread

wrapped overview

BLT wrapped handMackenzie… thank you for being such a fabulous hand model, and lover of my food! 

Greatest BLT Ever
Serves 2
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Prep Time
10 min
Cook Time
24 min
Total Time
32 min
Prep Time
10 min
Cook Time
24 min
Total Time
32 min
  1. 1lb thick cut bacon
  2. 2 heirloom tomatos
  3. 1 avocado
  4. 1 head butter lettuce
  5. salt and pepper
  1. Bacon "Bread"- Preheat the oven to 425'. Cut three of the pieces of bacon in half and weave them like you would a pie crust. Make sure they are woven tight. Repeat this three more times. Place the woven bacon on a cooling rack. Put the cooling rack on top of a tray in order to catch the grease. Place the tray on the oven for 12 minutes, take it out and flip the bacon "bread" with a spatula then place it back in the oven for another 12 minutes, or until the bacon is evenly crispy and cooked through. Let cool for 5 minutes on the rack.
  2. Cut the avocado and tomato into slices. Wash and dry the butterhead lettuce. Put together the BLT layering the tomato, avocado, and lettuce finishing with the two pieces of back "bread" on either side. Enjoy!
Path & provisions
BLT Close



Raw Summer Lasagna

September 8, 2015

far away lasagne

So this blog is a bout my journey through food, but also heath. Along this journey I’ve tried a lot of different things. When you consistanly don’t feel good, have different health issues that come up every time you turn around and then pay different drs who are the “best” to help you… only to be left with absolutely no answers and not feeling any better you want to start taking matters into your own hands. I did this with food. I knew what I put in my body was something I had control over and some days it felt like that was the only thing I had control over.

After finding out I had Celiac, went gluten free, and saw how much it helped me I started to think about other things in my diet that I might not know were hurting me.

Thats how my obsessions with informational books and cook books began. I would want to figure it out how I could help myself. I would start by looking into something like an antiinflamation diet, then finding all these different resources which would lead me to specific diets like vegan, raw, ayervedic, Chinese medicine and so on. Each time I came across something knew I would read up on everything I could get my hands on and give it a try. Most of these diets really did not work for me, but I took something away from each one. I eat very different from what I ate a few years ago and things I thought were the “end all be all” ended up being terrible for me and things I said I would never touch have made it into my daily diet.. in other words its good to keep an open mind.

plank toms

Raw food diet was one I tried and found out was not for my body. For some, they feel cleansed and energized from it, I felt exhausted and my stomach hurt all the time. Later on I learned a lot more about my body and digestion and why I reacted so badly to eating solely raw foods. Now I love to incorporate some of these foods wherever I can. Just because I can’t eat only raw foods all the time doesn’t mean I can’t eat them when I want them… all about balance.

The Raw Food diet provides really great alternatives for dairy, gluten, and even grain free diets. It teaches people how to eat real whole foods and ditch all the processed crap. The creativity is amazing. At a time where I felt restricted and like everything I loved was being taken from me the raw food world provided a place for me to keep being creative and exploring in the kitchen. I was excited again and wanted to keep cooking. Especially the treats! It opened me up to food and techniques I wouldn’t of found anywhere else. I took the things I love and learned from it and still incorporate it into my diet today, one I feel works best for my body.

Here is one of my FAVORITE raw meals, so light and refreshing in the summer and it’s the perfect time of year to use these ingredients. So get un-cooking! 

tom close up

lasagne close upside plank overview


Raw Summer Lasagna
Serves 4
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Prep Time
25 min
Total Time
35 min
Prep Time
25 min
Total Time
35 min
  1. "RICOTTA"
  2. 2 cups raw pine nuts- soaked for 1 hour
  3. 2 tbl lemon juice
  4. 1tsp sea salt
  5. 4-5 tbl water
  6. PESTO
  7. 2 cups packed basil leaves
  8. 1/2 cup pistachios
  9. 1/4 cup of olive oil
  10. 1tsp salt
  11. pinch freshly ground pepper
  13. 4 Heirloom Tomatoes (a mix of different variety looks the best)
  14. 3 medium Zucchini
  15. 2 tbl evoo
  16. pinch of sea salt
  17. pinch freshly ground pepper
  18. while basil leaves
  1. Place the pine nuts, lemon juice, and salt in a food processor until thoroughly combined. Gradually add water and pulse until the texture is fluffy.
  1. Place all ingredients in a food processor and blend until combined but slightly chunky
  1. Use a mandoline to slice the zucchini lengthwise into very thin slices. In a medium bowl toss the zucchini with a little salt, pepper, and olive oil. I usually cut the slices in half depending on the size. Slice the tomatoes.
  2. On a dish start by placing a larger slice of tomato on the bottom, then place a dollop of the "ricotta" then two Zuchinni slices side by side followed by another dollop of pesto. repeat this two more times and finish with a slice of tomato. Drizzle a little olive over, pinch of salt and pepper and some fresh basil leaves.
  3. Once assembled the lasagne can sit at room temperature coved for a few hours, but looks best right after assembly.
Adapted from Real Food and Wine
Adapted from Real Food and Wine
Path & provisions

    side view

Along My Path

September 2, 2015


“Eat well, Live well. It’s that simple.” Rohan Anderson

There are always things I come across that I want to share with people, either a new product I love, a recipe to try or a place I’d like to visit. Now I am going to share that here! Below are a few things along my path this month…



1.Im so excited for Rohan Anderson of Whole Larder Love’s new book, since his first cook book Ive been following what he’s doing and fell in love with his philosophy on food. Would love to spend a day with him, check out this video on his new book, “A Year of Practiculture”

2.Free the Snake: Restoring America’s Greatest Salmon River


Recipes to Try:

1. Snapper Sashimi with Seaweed and Fennel 

2. Asparagus Ribbon Salad



1. Beetlebung Farm Cookbook

2.  Start with Why



1. I’ve been wanting to take a trip to Yosemite for a while now and dream of staying at this place, one fire cooking and cabin living… A Frame Cabin 



1. Grand Apron 


New Favorite Product:

1. Primal Pit Paste– for anyone who has tried to switch to a natural deodorant i’m sure you are skeptical. I really don’t have a desire to put chemicals in my armpits, but I also don’t want to smell. I have tried about 10 different natural brands, made my own, drank some weird tea, all with no luck… I have finally found something that works! its relatively cheap and you can order it here, they even have a trial size

If you think I’m crazy read this article and you might want to make the switch. While it is so important to minimize our toxins from food, it’s also good to consider the toxins we are putting on our body. What you put on your skin is just as important as the food we put in our mouth. 








Adventure Series: Big Sur Camping

August 25, 2015

big sur camping

This week I had to go up north so I decided to make a stop and camp with cody up in Big Sur. I always love the drive up north but never seem to make all the stops I want a long the way because of a time crunch, other people being with me or whatever else is happening. This time it was just me and cody and I was going to do whatever I wanted, the trip went a little something like this…

Started the drive, stopped and a farm stand, met a goat, checked out the farm


farm table farm goat farm sink

Continued up the 1, found my new favorite song, then stopped in SLOW for the best cup of coffee i’ve had in a long time

scout coffee co.

Got to Big Sur, went on a hike

big sur camping

big sur camping

big sur camping

Checked out a stream while Cody cooled off

Thought about that cup of coffee and wished I had another

Got to Tree Bones, set up my tent

Big Sur Camping

Ate Some Sushi, checked out their garden

Treebones Resort

Sat at our picnic table and had some wine

Big Sur camping

Thought about how much my family would like it here… wished my family was here

Watched the sunset with Cody

big sur camping

Got chilly, had a little more wine, hopped in the tent and went to bed…


If your looking to visit Big Sur this is the way to do it. I stayed at a place called TreeBones Resort. There are yurts set up all along the property  and regular campsites to pitch tents. They even have a tree house and something they call the human nest. TreeBones takes camping to a whole new level. They have bathrooms, shower, a sushi bar, and restaurant on the property. I love camping, but it makes it a lot more relaxing when there are bathrooms and showers. The place looks over the ocean and it couldn’t be more peaceful. They have their own organic garden where they grow food for their restaurant. I’ve stayed at a couple camp sites in Big Sur, and this one is by far the best. 

You have to visit Big Sur Bakery while your there. The food and coffee can’t be beat. Colin the barista makes a mean americano, and is also hilarious. There is a little back area with wood tables you can sit and have a cup or three of coffee. Everything is pretty much perfect here. I didn’t even put those flower petals on the table, they seriously fell from the tree above me. 

big sur bakery big sur bakery big sur bakery

Each time I go up I try and do a different hike, here are the ones I like…

Andrew Molera Loop- 8.8 Miles

Salmon Creek- 6.2 miles

Ewoldsen Trail-4.5 miles

Mill Creek Trail- 3.2 miles 

Check this out for other trails in Big Sur

 big sur hiking big sur camping big sur hiking

big sur hikingThere is nothing I’ve done that compares to the feeling I get when I spend time up here. The type of calmness that comes over me is one I’ve only felt in Bug Sur. It’s where my two favorite things meet… the mountains and the sea. 

the mountains are calling and i must go

Roasted Mushrooms with Prosciutto, Pine Nuts, and Goat Cheese from “A Girl and Her Greens”

August 11, 2015

prociuttoApril Bloomfiled is one of my favorite chefs. I found her a few years ago when I saw her first cookbook in a store, the cover is a picture of her with a pig slung over her shoulder. I new I liked her right away. April Bloomfield focuses on the importance of her ingredients creating recipes that highlight the flavor of the ingredient without adding too much. Delicious and simple. I’d love to pull up a chair in her kitchen and just talk food over a glass of wine, while she cooks me something amazing of course.

“A Girl and Her Pig” is still one of my favorites to cook from and I was so excited to get her new book “A Girl and Her Greens”. What I love about her books is that her recipes aren’t intimidating and always delicious. Each meal I make from her books makes me feel like I’m home. Below is a recipe I made from her new book.


Jars Finished

mushroom recipe
book cover

Roasted Mushrooms with Prosciutto, Pine Nuts, and Goat Cheese
Serves 6
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  1. 6 medium portobello mushrooms, stems removed
  2. 1/2 lb oyster mushrooms separated
  3. 12 slices prosciutto
  4. 12 sprigs thyme
  5. 1/2 lbs of mistake mushrooms separated into small clusters
  6. 2 medium garlic cloves
  7. 2 tbl extra virgin olive oil plus more for a drizzle for finishing
  8. 1/4 cup pine nuts
  9. 3 oz Humbolt Fog
  10. Handful of arugula
  1. Preheat oven to 400 and line a baking tray with parchment. Drizzle the mushrooms with olive oil and sea salt. Arrange them on the baking tray so they are in one layer, not on top of each other. place the thyme sprigs and garlic slices in between the mushrooms. Lay the slices of prosciutto on top of the mushrooms. Sprinkle 1/4 tsp of Maldon salt, drizzle 2 tsp of olive oil and 2 tablspoons of water.
  2. Roast in the over till the mushrooms are browned and fully cooked through and the prosciutto is crispy. approx 30-40 minutes. After 15 minutes and a few times thereafter, tip the pan and baste the mushrooms with the juices.
  3. Use a spatula to transfer each portion. Toast pine nuts and sprinkle over each portion. Drizzle with olive oil, Maldon salt, and a squeeze of lemon. then toss with arugula and put pieces of Humbolt Fog here and there. Eat right away.
Adapted from "A Girl and Her Greens"
Adapted from "A Girl and Her Greens"
Path & provisions
shroom basketwhite shroom

thank you pig

Trailblazer: Jimmy Williams- HayGround Organic Nursery

August 5, 2015

 jimmy williams organic nurseryJimmy Williams is someone I met when I started working on a biodynamic ranch. He always had something fun he was growing and was so helpful in getting our gardens looking colorful and eclectic. I always made an excuse of why I had to go to his nursery and not the farmers market to pick something up, but it was mostly because I loved visiting that space. You walk in to what looks like a secret garden, always greeted with smiles. Jimmy would ask if I ever heard of this or tried that and I would leave with some type of squash I had never heard of.

organic nursery

Shortly after I started buying from Jimmys organic nursery I purchased his book From Seed to Skillet  I had gotten so many good tricks on how to get rid of pests, the proper soil mix and so on that I wanted to see what other info he had to share. After reading his book I knew why I liked him so much from day one!

from seed to skillet

Jimmys story comes from one of traditions and roots. His first teacher was his Grandmother Eloise, a South Carolina native. Growing up in Eastern Long Island he learned how to garden from Eloise. He said “Growing food was a necessity. We had to work in the garden if we wanted to eat.” For Jimmy it became much more than work.

After putting aside his first career as a successful sportswear designer, he decided to get back to his roots and began HayGround Organic Gardening in Los Angeles. So many of his grandmothers practices serve him today and while shaping his business.

The first variety of tomato Jimmy grew to sell, the “Goosecreek” tomato, was one he grew up eating. Eloise great grandmother had brought over the seeds on a slave ship in her apron.

Originating from a time when kitchen gardening was necessary Jimmy is showing people today the importance and pleasures of enjoying your own homegrown food. You can’t get anymore local than your own back yard.

organic nursery

Being a firm believer in edible gardening and home grown food, I am inspired by Jimmy and what he does. He is an example of someone getting back to their roots, doing what they love and sharing it with their community.
You can find Jimmy and his son Logan charming the ladies at the farmer market in Santa Monica Wednesday/Saturday and Hollywood on Thursday. Not only do they sell over 1,000 varieties of organic plants from their nursery but they design and plant custom vegetable gardens. They will meet with you so they can tailor your garden to the food you like to cook, must be why he is especially popular with chefs.

Jimmy Williams

organic nursery


Variety: Microgreens!

July 31, 2015

best mirco 2
All right it’s time to add a little variety into our lives. These nutrient packed power houses come in all different colors and types. Here’s a little info about the flavor and care for some of my favorites… 


Radish micros grow quickly and don’t need much attention, they are a great variety to start with since they are so hard to mess up. They have a very potent spicy flavor. The stems will have a strong contrasting color depending on which variety of radish you choose. They will be tender as long as they are picked at the prime, typically between 10-13 days. 


Beet seeds germinate best if you soak them for 24 hours before sprinkling over soil. You should skip the first pressing of the soil and press them once they are casted over the soil. Avoid keeping soil too moist once they germinate. Micro beets have an earthy taste. Bulls blood beets are my favorite variety,  produce a deep red color micro. 


Arugula Micros are easy and fast to grow. They have a sharp spicy flavor and are able to germinate in temperatures lower than most. Be careful when watering, the thin stems make them susceptible to mat. If this happens gently brush them back up after watering.


Basil Micros require steady warmer weather like the full grown plant. They are a short grower so cut close to the soil when harvesting. Try to avoid washing. Basil micros are sensitive and don’t do well once washed, but they have the most potent basil flavor!


Dill Micros have a full dill weed flavor, they are willowy and tender. It requires little attention once planted but it takes longer then most micros to get its true leaves. 




Micro Herb Salad with Lemon Ginger Vinaigrette

July 22, 2015

table salad 2See what you can make once you Grow your own Microgreeens! This is one of my favorite salads to eat on a hot day. It’s filled with handfuls of fresh Micro cilantro, basil and one of my favorite seaweeds, dulse.

Cilantro is extremely medicinal, studies show its antibacterial properties are twice as potent as the pharmaceutical grade antibacterial you would be prescribed in a hospital for something like salmonellas. It is also a powerful Chelator. Chelation is the process by which a substance binds to and pulls out toxins like heavy metals, molds, fungi, and yeast from the body. Since we are exposed to approximately 2,100,000 toxins a day cilantro could be beneficial to add to your diet to help clear some of that out. 

Basil has a unique array of flavonoids that provide protection at the cellular level, these components of basil protect cell structures along with chromosomes from oxygen-based damage. Basil has anti-bacterial properties and has demonstrated the ability to inhibit certain species of pathogenic bacteria that have become resistant to frequently used antibiotics. 

Now onto Dulse! Seaweed is a great source of iodine, which our thyroid and endorchrine system need to work properly. Seaweed is one of natures richest sources of vitamins and minerals, dulse in particular is one of my favorites. It has a salty taste and a light chewy texture. A good handful thrown into your salad provides you with more than 100 percent of the recommended daily intake of B6, iron, and fluoride, and 66 percent of the recommended daily intake of B12. 

If all those fun facts didn’t make you want to run to your kitchen, then consider the most important reason to make it…its delicious

micros close upgingerOverall Salad

Micro Herb Salad with Lemon Ginger Vinaigrette
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  1. 1 cup olive oil
  2. 1/3 cup lemon juice
  3. 2 Tbl ginger (zested)
  4. salt/pepper to taste
  1. 3 cups mixed green
  2. 2 cups curly kale
  3. 1 cup micro basil
  4. 1 cup micro cilantro
  5. large handful Dulse
  6. 1/4 cup hempseeds
  7. 1/2 cupmacadamia nuts
  8. 1 lrg avocado
  1. Dressing: Add all salad ingredients into a blender and blend on low for 1 minute or until creamy and smooth.
  2. Salad: Finely chop curly kale and rough chop mis greens, too with dressing.
  3. Add handfuls of micro greens and dulse, mix into lettuce.
  4. Top salad with hempseeds and chopped raw macadamia nuts, the amount it up to you, I like about 2 Tbl of hempseed on each salad because it gives it good texture.
  5. Add 1/2 an avocado and enjoy!
  1. (You can always use whole herbs if you don't have micros, it will still taste great! feel free to add other herbs you enjoy, mint and tarragon are also great in this salad.)
Path & provisions


DIY: Grow Your Own Microgreens

July 15, 2015

basil (1)

 I am going to start this off by saying I LOVE MICROGREENS! They are so cute, so colorful, full of flavor and… so easy to grow. Microgreens are something you can grow and harvest no matter what kind of space you have. Not all of us have a back yard or area to plant, so this will tide you over until we all have our own beautiful farms with acres of property. Growing your own microgreens involves little time, little money investment and gives you access to fresh nutrient dense greens all year.

Microgreens traditionally started out as garnishes to enhance the visuals of a dish. Now you can use them as a garnish, added to soups, smoothies, or eaten by themselves. They make any dish look brighter and super fancy, people will be impressed. Some times I just don’t feel like eating a big raw salad so I will opt for a microgram salad. They are easier to digest then full grown leaves and recognized as some of the most nutrient dense greens.

Rainbow Chard (2)

Another great thing about growing microgreens is the ability to harvest and eat them within minutes. This gives you access to them at their most nutritionally rich state.

Did you know a plant starts to lose its nutritional value as soon as it is harvested? Spinach looses most of its nutrients 8 days after it is cut! This is why its is so important to buy local when possible. Produce at the farmers market has been harvested 24 hours ago as opposed to a vegetable that took a months to get on the shelves in a super market. You don’t even want to know how old your eggs are by the time they get to the super market, but we will save this for another time.

Its good to think about how far and how long your food had to travel to get to you. The average time it takes to get from the fields into our homes has increased exponentialy in the past decade due to our number of farms decreasing. Growing your own food is one way to eat your greens while they have their highest level or nutrients!

~This is a farm I am dying to visit, microgreen heaven
Microgreen vs Sprouts:
A microgreen is a seed that has established roots and had the opening of its first leaves, called cotyledons, and their next set of leaves called their “true leaves”

A micro green is different from a sprout because it is grown in a medium. They have all the nutrients of a sprout along with trace minerals it brings up from the soil its growing in.

TRAY- with drainage
SOIL- soil press
LID- for germination

tools (1)


Step 1:Fill Trays
Fill the trays with soil, avoid filling to the top so the soil or seeds don’t spill over when they are watered. its good to use a soil press to flatten the soil, but do not compact it too much because that will cause slow growth.( I use a piece of thick cardboard cut to the size of the tray)

Step 2:Sow Seeds 
Take a small pinch and sprinkle it as even as you can across the soil. like you were sprinkling salt on a dish. If you would like to grow them to their “true leaf” size do not sow them so densely. if you are looking to just grow them to cotyledons you can sow them a little more dense. you can play around with it until you have reached an amount you life.

Then you will lightly press your seeds to make sure they get contact with the soil.

STEP 3:Covering Seeds
Some people use sifted soil, towels, uncovered, etc. I think using paper towels is the easiest. Take the papers towels and cover your seeds, you will want the paper towel to stay damp until the seeds have germinated. I also find it easier to water the seeds with the paper towel method, this way they stay on one place while watering.

STEP 4: Watering
I like to use a watering can so the entire tray get get GENTLY soaked. Its easy to disturb these tiny seeds when watering with too much power. You must make sure this first watering is enough to soak the entire tray, without drwning the seeds. You do not want the seed bed to dry out or it will stop the germination process.

Step 5: Covering
 Cover the trays with a lid once they are watered, this holds in heat and moisture to speed up germination, kind of like a mini green house, if you notice the cover getting a bit too steamy due to temperature too high, just move the lid slightly over to allow some ventilation.

Step 6: Watering after Germination
 You want your seeds to remain covered until they are fully germinated. You will see the paper towel start to rise and lift off the soil. This means your seeds are ready for sunlight and you can remove the paper towels. Once germinated continue to use a gentle systems for watering (watering can!)

seeds  pressing  water  covermicorgreen cut (1)

Step 7: Growing
Find a place for your plants to grow. You will need some place where they can get enough light during the day. Lack of light will cause the plants to be leggy and pale…ugly.

Step 8: Maintaining
You can now get rid of your paper towel and the lid of the tray. The greens will need to remain in the light for 7-14 days. You will need to check the soil each day, stick your finger in the side of the tray and make sure the soil is moist. once a day watering is usually enough. Avoid watering in the middle of the day it will burn the plant, go for the cooler part of the morning or evening.

Step 9:Harvesting
 They can be harvested at different stages of growth, the first or second set of leaves. Letting them go much further will cause they to yellow and rot. Make sure to cut your greens in the morning before they have been in the hot sun all day or they will wilt. You want the greens to stay as cool as possible. Grab a hand full with one hand and cut with sharp scissors with the other. Best place to cut the stem is approx 1 inch above the soil. You don’t need to cut the whole tray that day, you can experiment with cutting at different stages and find what you like best.

Step 10:Wash and Storage
 I’ll be honest, I never wash mine, But if you want you can get a bowl with cold water, dunk the greens, strain them and let them air dry. Once they are fully dry put them in a ziplock bag with a paper towel to absorb the moisture and leave a little air in the bag and toss em in the fridge! use within 3-4 days


I asked Cody to guard the microgreens and this is the look he gave me, then he stepped on the tray two days later. 

cody (1)

now as Ron would say, “plant some shit”

Small Space Gardening

July 8, 2015


I fell in love with gardening my first summer working on Nantucket. I worked for a landscape gardening company because I needed the money and I had a friend who could get me a job. Who doesn’t want to wear work out clothes, drink coffee and drive in a beat up old pick up all day? (her name was goldy, she barely started and I loved her). That summer the only songs that played on the radio stations were “Alexandro” and “Need You Now”.. ahh they still bring me back.

I have never been one for flowers, I think they are expensive and a lot of work. After my summer gardening I still feel that way, but I always loved the properties we worked on where we maintained their vegetable gardens. It just made so much more sense. Growing your own food in your back yard…I loved it. I truly respect landscape design, it can transform a space into something magical, but for me growing food is so much more rewarding.

I guess that opened up the world of food to me in a different way. My next gardening venture was working on a ranch in Malibu, California. I had originally started with them to get involved in a food line they were going to launch and ended up in the garden every day. Oh man I ate good lunches and absolutely loved cooking when I worked there. You could be the worste cook in the world and your food would taste great if you used the stuff from that garden.



   farming      farming       local


I miss the farm and having everything I need a few steps out the office. It seems unmotivating when I go from that to a 2×4 patio. Sometimes I have the thought of “well if I can’t have it all I want nothing”, but small space gardening and urban farming has endless options. It forces you to get creative and use what you have.

Here is my ghetto front porch garden, “not much” is an understatement but it makes me happy when I get to use fresh herbs or some delicious lettuce for lunch. Cody’s string bean obsession is getting a little pricey so I grew some of those for him. So check out your home, see where you can grow, and just plant one thing. You will love it so much you’ll plant more. And if you really don’t have the room then stay tuned for my “grow your own” microgreen post coming up, cause those you really can grow anywhere!

small space gardeningsmall space gardeningsmall space gardening beansbasil

There are so many cute urban gardens around my city, I love going for walks with Cody and seeing how creative people get. Even restaurants do what they can to grow a little food.

urban garden urban gardening urban garden urban garden tom  urban garden

Heres a little inspiration to get you going on your garden…

Favorite Small Space Gardening Resource:
Life on the Balcony

Favorite DIY:
Pallet Garden– I love this, I have attempted to make it twice without success, mostly because I like starting too many things and not finishing them, but would love to see anyone’s who does it!

Favorite Rooftop Gardens:
Eagle Street Farm
Brooklyn Grange

Favorite Urban Gardener:
Ron Finley– anyone with the tag line “Plant some shit” I now I will like

Favorite Book on Urban Farming:
Farm City

Favorite Sources to Order Seeds:
Seeds of Change                                                                                                                             
 Seed Savers   
Johnnys seeds


Check out my pinterest board here for some inspo

Official Launch… & Dinner with the Dolls

July 1, 2015

Rainbow Trout

Im back! I took a little time off to learn a couple things about this whole blogging world… computers are not my thing so it was very necessary. Now I am ready and excited to share more food with everyone!

For the official launch of Path & Provisions I decided to share the excitement my way, cooking dinner for people I love. I wish I could have had everyone who is important to me over to share this meal, but it was still a great night with my little California family. So for everyone who wasn’t here, this meal is for you too! For anyone who has eaten and loved my food, encouraged me to cook, or made me realize its what I love, thank you!

“A good cook knows its not what is on the table that matter, its what is in that chairs”~Leigh (Curly Girl Design) 


Heirloom Beans   Rainbow Trout
Chive Dressing

Salad with Chive Dressing

  deboning          deboned fish         eating

Roasted Rainbow Trout with Charred Beans and Chive Salad
Serves 4
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
  1. 2 Whole Rainbow Trout
  2. Tarragon (or herbs of choice)
  3. 2 lemons
  4. Olive Oil
  1. 3 cups mixed greens
  2. handful of edible flower (for color)
  3. 4 Tbsp lemon juice
  4. 2.5 tsp Dijon Mustard
  5. 1.5 tsp Honey
  6. 3/4 cup olive oil
  7. salt and pepper to taste
  8. fresh chopped chives
Heirloom Beans
  1. Approx 3 lbs of mixed beans: pole, haricot vert, french, wax, dragon
  2. olive oil
  3. salt and pepper to taste
  1. Thoroughly rinse the trout and pat fully dry. Once the fish is dry stuff the belly with tarragon, and lemon slices. Tie it with string. drizzle the fish on both sides with EVOO and sprinkle with salt and pepper. Roast in the over on 450' for approx 10 minutes, depending on how large your fish is. It is ready when the skin has gotten a little crispy and pulled away from the meat. It will cook after you take it out so always lean towards less time, you can always put it back in. (The fish should be just barely translucent right near the collar bone when its done, it will continue to cook once its out)
  2. Let it sit for 5 minutes, then its time to debone the fish. Once you have the filets drizzle them with a little olive oil, and fresh lemon juice, sprinkle with malden sea salt. ( Make sure you eat the cheeks of the fish! there is a small amount of meat under the skin right behind the jaw, its so good)
  1. Combine all dressing ingredients except for the chives, into a mason jar. Put the lid on a shake vigorously. (this way you don't have to get your blender dirty because i really hate cleaning them) cut 1/8 in pieces of the chives into the dressing.
  2. Make sure your greens are dry and have no moisture or else the dressing with not stick to them well. Sprinkle with salt and pepper and add dressing.
  3. Toss and serve
Heirloom Beans
  1. Clean and dry your fresh beans. Get a cast iron pan nice and hot with a little olive oil. Add the beans all together and cook for approx 8 minutes. Get the outsides nice and charred. If they are not cooking through then cover for a few minutes. Since you are using so may different varieties they will have different textures once cooked, some will be crisper than others. Once they are done sprinkle with sea salt and pepper.
Path & provisions

Here is a quick video on how to fillet a whole cooked fish

I will be posting regularly from now on so please come check out my blog and share it with anyone you think would enjoy, your support means a lot to me!


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