Fresh Strawberry Popsicles – 2 ways

I’ve been wanting to experiment with making my own popsicles for long time now but never had proper molds, until my birthday a few months ago.  Not only was I gifted 18 popsicle molds but also an amazing book on how to make them using fresh seasonal produce, called People’s Pops. To jump right in I decided to start with 2 different strawberry flavors.  Yes, mainly because I love fresh strawberries, but also because I’ve found... Read More

Whole Wheat Raspberry Rhubarb Scones

Ii started this recipe with an hour left before I had to walk out the door for improv practice, and somehow still pulled it off.  We had just gone berry picking that morning at Underwood Farms so there was a pound plus of fresh raspberries staring me down, with a few ants still crawling on them and juice already leaking from the container.  The farm also had a small market where I spotted fresh rhubarb for the first time, so I grabbed it without... Read More

Spring Veggie Frittata

I used to make a lot of quiches because they are really easy to make ahead of time for lunch leftovers and are a perfect catch-all for any veggies I have in your fridge.  But I realized that a frittata is basically a quiche without the crust – even lighter and easier to whip up! I made this one with a slew of spring veggies, a little of everything that has just popped up at the market in the past few months, but most of which will still... Read More

Roasted Rainbow Heirloom Carrots with Pesto

When these beautiful spring rainbow carrots showed up at the farmers’ market I was unsure how to showcase them.  I eat a lot of carrots but they are rarely the star of the recipe, so I needed to find a special way to highlight these beautiful shades all on their own. I first got the idea for roasting and tossing with pesto from the gastrobus at the Los Feliz farmers’ market.  They serve an organic “tapas-style” brunch... Read More

Lemon Curd with Brooks Cherries

I get nearly all my fruit from Sweet Tree Farms.  They sell next to my booth at the Silver Lake farmers’ market so we often trade veggies for fruits, and they have the most incredible stuff.  It’s all organic and in the summertime their stand it overflowing with all sorts of types of stone fruit: plums, cherries, pluots, apricots, peaches and nectarines! The first cherries of the season were big, plump and very sweet and apparently... Read More

Roasted Zucchini and Fresh Rosemary Soup

When zucchini first appeared at the farmers market again this year (after a long an cold winter filled with seemingly endless root vegetables, oranges and kale) literally squealed with glee.  For some reason I could care less about summer squash all of last year, but as soon as they went out of season I got some serious cravings that lasted all winter. I know zucchinis and all other summer squashes can be pretty neutral in flavor, but i think... Read More

Spring Fruit and Rosemary Oat Cobbler – On The Grill

Happy Memorial Day!  This recipe would be perfect if you’re celebrating today around the barbecue. After the winter, which is the season of lots and lots…and lots of oranges (maybe a few apples or pears) even once the weather warms up it takes a while for the good fruit to start coming back.  But when it does, the cherries and peaches can bring seriously tears to my eyes.  Even the first ones of the season are sweet and juicy and smile-inducing.... Read More

Carrot Top and Green Garlic Pesto

There are way too many misconceptions about vegetables out there that simply must be squashed.  Every week at the farmers’ market I cringe as people rip the tops off of their beets, carrots, turnips or radishes because, “these aren’t edible…right?”  Certain parts of veggies are perhaps more bitter than others, but that just means you need to know how to treat them right. The farmers I work for often sell larger carrots... Read More

Simple Green Garlic Soup

When people see green garlic for the first time they usually seem so perplexed, asking things like, “What do I do with it?”  Well it’s not too much different than regular garlic, in fact if you let it dry it will become the type of garlic you find in the grocery store.  It’s a bit more plump and moist so you can use some layers of the less papery skin, as well as the green stalk and leaves.  As long as it’s not too... Read More

Baby Potato Salad

Every year growing up my family would dye hard boiled eggs a few days before easter, then on sunday my mom would crack open all the leftover eggs to mash them up in a big bowl of potato salad.  These days I take my potato salad eggless and mayo-less, but that doesn’t means it can’t still be delicious! These baby red potatoes were so cute at the farmers’ market that it couldn’t help but take them home.  They are so much... Read More

Curry Baked Broccoli and Cauliflower

When I find a dish that works its way into my routine – popping up on my dinner plate at least once or twice a week – I feel obligated to share it here.  Partly because it’s a recipe I’ve tested multiple times and know works, but also because it is usually pretty simple and always satisfying. While I had previously been pretty bored by broccoli and cauliflower, expecting only to toss them in a puréed soup or stir fry,... Read More

Zucchini and Fresh Parsley Soup

I’ve recently been making soup out of all sorts of things, squash, kale, radish tops, spinach, green garlic, shallots, tomatoes.  You name it and I can make it into a soup.  Last week at the Echo Park farmers’ market I got a ton of zucchini for just that purpose.  It’s soft so it sautés easily and blends into a purée very well. When deciding on which herb would really accent its flavor I had a lot of choices.  Oregano?... Read More

Carrot Garlic Soup

Well it’s still raining off and on here in LA, so I’m constantly in search of foods that will make me feel warm and cozy when the sky is dreary and gray.  I’ve posted a carrot soup before, but realized after the fact how complicated that recipe is.  This one requires no sautéing, just some light chopping, a half an hour on the stove and a little blending.  It might be my simplest soup so far! Carrot Garlic Soup 8 c broth (I... Read More