Cooking with seasonal vegetables is fun and rewarding. In the summertime, we love growing tomatoes and basil in our garden. All year long, we look forward to walking outside and eating sweet juicy tomatoes right off the vine, still warm from the sun. Last summer, we made a burst tomato galette with homegrown sungold tomatoes, and it was so unbelievably sweet, tangy, and delicious that we are still dreaming about it six months later. As temperatures drop in autumn (relatively speaking, this is LA after all!), we begin finding fall fruits like crisp apples and pears at the farmers market, along with cool-weather greens like kale and peppery arugula. In the springtime, southern California is at its most colorful, with plants and trees in full bloom, and we celebrate with fresh, sweet asparagus and artichokes, and ruby-red strawberries for dessert. But here we are, snuggling up in warm blankets, sitting by the fire, in the middle of winter, at the peak of cauliflower season. These cream-colored, delicately-flavored vegetables are at their best in winter, and have always been one of our favorites. In this appetizing soup, fresh seasonal cauliflower is combined with sautéed onions, sweet carrots, and blended with aromatic herbs and spices like coriander, cumin, cilantro, and a few pinches of red pepper flakes, to make a delicious, creamy, and comforting bowl of soup that will keep you warm and cozy until spring arrives.
Although we didn’t get a white Christmas while visiting Portland, we had an unexpected white New Years in Los Angeles. On the first day of January, we traveled above the city where everything is peaceful and quiet and the air is clean and smells like fresh pine. We are so lucky to be just thirty minutes from The Angeles National Forest with gorgeous mountains and countless places to explore, stretching over 1000 square miles of uninhabited land. We found ourselves strolling through icy trails lined with beautiful manzanitas and majestic oaks still dusted with snow from last week’s brief rains. The hike began at 4500 feet, and while we were expecting chilly temperatures, we had no idea that we would be walking in snow! But the sun was out, it was a beautiful day, and we enjoyed peanut butter and honey sandwiches sitting on a boulder on the side of the trail while soaking in the sun’s rays. After a brief drive back into civilization, we came home to put the final touches on an original new recipe, a warm and comforting skillet of tender cauliflower, sautéed leeks, diced tomatoes, bright red chard, and poached eggs nestled between the vegetables, which is topped with deeply toasted pine nuts and a dollop of lime-infused Greek yogurt: say hello to winter shakshuka.
This past weekend we welcomed December with a truly epic winter holiday drink. Kevin Masse posted a recipe on the feedfeed for a double chocolate bourbon milkshake with peppermint bark, and it turned out to be just as amazing as it sounds. We shared a photo of this festive drink on our Instagram page, so be sure to follow us there so you stay up to date with all our posts! In between sipping these wintry milkshakes, we also managed to fit in some recipe testing to mixed results. We tried making a jambalaya which took over three hours, and a kale risotto, but both turned out to be a lot of work with very little payoff. Thankfully, our third contestant was a clear winner: a delicious pasta, with more flavor than the jambalaya and kale risotto combined, that comes together quickly in under 30 minutes. During this holiday season, amidst all the sweet cakes, cookies, and kugels, this simple and light meal is a breath of fresh air.
There is nothing better than enjoying a hot cup of soup on a cold day. Sometimes you just want to stay home in pajamas, cuddle up under soft blankets and watch old episodes of The Twilight Zone. These grey Monday skies are calling for something warm and comforting as the weather here in Los Angeles is finally changing from summer to a cool, crisp fall. This healthy greek spinach and orzo soup is warm, soothing, and makes a delicious dinner that is tangy and bursting with lemon flavor. It is pleasantly and lightly filling, and ideal after this festive holiday with so many rich dishes, indulgent sweets, and bountiful leftovers. After four days of Thanksgiving stuffing, casseroles, and homemade pies, this hearty bowl of soup will gently calm your soul and satisfy your senses.
When we are not cooking, we love to hike when the weather is not too hot. There are many beautiful places to choose from around the Los Angeles area, and you don’t have to travel too far to escape the city. We can drive fifteen minutes outside of town, and find ourselves on private, serene trails lined with ancient oak trees, with sounds of running streams and fresh scents of sweet California sage filling the air. Some of our favorite spots are in Ventura, about an hour north of here, where the temperatures are cooler and long, winding trails overlook the Pacific ocean. Lately, since it has been way too hot for any of these activities, we have been busy at home working on new recipes for the blog. We have narrowed our list, picked the best of the best, and couldn’t be more excited to share this year’s Thanksgiving ideas with you. Allow us to start with number one: wild rice gratin with kale, caramelized onions, and emmentaler.