The (Raw) Julienne Salad


Looking for a salad with texture and crunch? You have come to the right place for inspiration. We wanted to break the mold of salads always consisting of leafy arugula, boring romaine, or those other lettuce variatels. Just take a few of your favorite veggies, combine them with a simple and well-rounded vinaigrette and you will be pleasantly surprised by this daring salad star breakout. 

Here is a look at the process… 

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Combine the following ingredients in julienne form (as best you can) or by shaving each:





Broccoli Stems

Add parsley and a squeeze of lemon.

In addition, feel free to experiment with cabbage shreds or other veggies you see fit.

For the vinaigrette, whisk together the following:

1 Tbs sherry or red wine vinegar

1/2 small shallot minced

1/2 tsp Dijon mustard

3 Tbs olive oil

Pinch of sea salt

Toss together. Enjoy.

Cornish Hens Two Ways


Nothing says it’s the winter season better than cornish hens. Just think of this meal as a warm up to the enormous turkeys and hams that will be gracing dining rooms everywhere. Not only are they easy and quick to cook, they are so beautiful to present when garnished with sage and look resplendent with colorful root vegetables lingering at their side. And did we mention delicious? Oh, that too. Tender, juicy, and as easy as 1,2,3, here is our solution for the tired minds of those stuck in the kitchen this holiday. 

Oh, these little cuties. I discovered them when I accidentally mistook them for roast chickens, but happy that I did! They are the perfect size to enjoy on your own if really in the throngs of hunger, or shared with a dining counterpart if not starved. Somehow they are always perfectly juicy and great to bronze up in a pan before you roast (they fit happily between a pair of tongs).  It gives them the best, crispy exterior. Have I mentioned that I love them? – Jenet

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Serves 4


2 Cornish Hens

4 Tbs unsalted butter, softened the

3 tsp crumbled sage

6 twigs of sage

2 tsp thyme




Assorted vegetables (squash, brussell sprouts, carrots)


In a small bowl blend together well 2 tablespoons of the butter with the sage and the salt. Loosen skin covering the breast meat on each hen by slipping your fingers between the skin and the meat. Place the butter mixture under skin and  smooth the rest by rubbing the outside on outer skin. For the other hen, place 1 Tbs butter underneath skin and sprinkle paprika over top of bird. Season both the hens with salt and pepper.

In a large heavy skillet or small flameproof roasting pan heat the remaining 1 tablespoon butter over moderately high heat until the foam subsides, in it sauté the hens, breast sides up, for 2-4 minutes, or until the underside is golden brown.  Take them from pan and place them breast side up in large roasting pan. In the same skillet, use the last 1 Tbs butter with long sage leaves and cook until crisp, about 4 minutes. Drizzle butter and sage mixture over hens in roasting pan.

Take whole, cleaned vegetables and place in roasting pan. Salt and pepper to liking.

Roast in the middle of a preheated 450°F. oven, basting them with the pan juices every 10 minutes, for 30 to 35 minutes, or until a meat thermometer inserted in the fleshy part of the thigh registers 180°F. Serve and enjoy!

Curried Butternut Squash Soup


On dreary weather days there is nothing better to warm the spirit than with a hot cup of soup. Chicken noodle may sound trite to suggest, so we bring you  this spectacularly delicious, uniquely different, and hands down the most-flavor-you-can-pack-into-a-bowl recipe you have tasted. Ever.  Simply made, it is the perfect addition to your table this holiday.

Here is the process…



4 Tablespoons sweet butter
2 cups finely chopped yellow onions
4 teaspoons curry powder
3 pounds butternut squash
2 green apples peeled, cored, and chopped
3 cups chicken stock
1 cup apple juice
Pepper to taste


Sautee onions in a large pot with butter and curry powder. Cook covered over low heat until onions are tender. About 20 minutes.

When the onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer , partially covered, until squash and apples are very tender. About 20 minutes.

Puree the squash and apples until smooth. You can use an immersion blender in the cooking pot or put the solid pieces into a food processor to puree.

Once the soup is pureed, add the apple juice.

Season to taste with salt and pepper.

Note: You can garnish with an apple peel or sour cream. To make the soup richer, you can add 1/2-1 cup of heavy cream.

Almond Maple Granola


Ever look around your kitchen and realize there is nothing in your pantry worth snacking on?  Too many chips and sweets hiding out in your cupboards. With the holidays just beginning, and the parties speeding ahead full throttle, here is a recipe to keep your hunger at bay and your body looking svelte. You won’t feel guilt filling up on this healthy alternative!

I’ve tried for years to find the perfect granola. Either I found them too sweet or basically tasteless. So I decided to make my own with my favorite ingredients. This particular recipe blends the perfect amount of sweet & savory with the right kind of texture that makes a granola worth eating. – Amy


3 cups old-fashioned rolled oats

1 cups raw almonds chopped

3/4 cup pure maple syrup, preferably Grade A

1/2 cup extra-virgin olive oil

2 tablespoons brown sugar

1/4 teaspoon coarse salt


Preheat oven to 300 degrees.

Combine oats, almonds, syrup, olive oil, sugar, and salt in a large bowl and mix until well combined. Divide mixture between 2 rimmed baking sheets and spread in an even layer. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.

Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

Madeleine’s Magnificent White Pizza

With the holidays continuing on their trajectory towards the New Year, the festivities abound at an endless pace until we grace into 2013.  And if you are one of the lucky ones hosting a lavish fete, you may need a signature bite to keep your guest’s appetites abated.  Look no further!  This may be one of the simplest and most decadent snacks your friends and family will be grateful to indulge in! 

My Mother-in-Law used to visit a place in the suburbs of New York, where the family had previously lived, that made a delicious white pizza. After moving back into Manhattan, it didn’t take long before everyone started craving it.  To settle the hysterics, Madeleine created this version of her own decadent pie. It is single-handedly one of the best things I have eaten in my life.  You can never just have one slice… and I have been known to eat up to 5.  And I am not a person that gives into gluttonous wants, but this I will give up two meals for.  I also love that it really doesn’t have measurements, so you can add more cheese, less cheese, less anchovies or more.  Everything is really to taste.  –  Jenet

This recipe was never given with actual amounts. Everything is done by approximation and still manages to impress every time, even with slight variations.


Rosemary sprigs

one white onion

one head of garlic

Anchovies or anchovy paste

Pizza Dough (enough for two thin layers)


Fresh Mozzarella


Olive Oil


Set oven to 400.

Place the pizza dough over the open side of a rectangular cooking dish and pull the dough over the sides until you can almost see through it.  Cut off excess dough along sides of pan.  Set thin dough on a flat surface and cover in olive oil, then spread anchovy paste (or smashed anchovies) combined with minced garlic all around.  Add parmesan and mozzarella.   Using the same pan you used to create the first thin layer of dough, repeat the process again with a second piece of dough.  Place the second paper thin dough on top of the first.  Add a little olive oil and cover the top with more mozzarella and parmesan. Shred onion thinly and sprinkle both onion & rosemary on top of cheese.  Add pepper. Place in oven and bake for 45 – 60 minutes or until crispy.


Locally Grown: Santa Monica Farmers Market

Oh, the joys of buying local – not only do you support the community around you, but you are able to gain knowledge on where your fruits and vegetables are coming from and have a better insight on what you are consuming.  We recently headed to our local Farmer’s Market in Santa Monica and the beauty and abundance of fresh produce abounded.  We even received tips on how to enjoy the foods we purchased in recipes the growers actually used themselves (more to come on Guava Pie ala the Key Lime variety).  Find out where your local Farmer’s Market is and indulge in the information you can learn about the food you take home! Here are some of our favorite items from our trip…

Thanks to Garcia Organic Farms and Jamie Farms!

Thanksgiving Leftovers: Ham and Truffle Cheese Sandwiches

If you veered away from Turkey this Thanksgiving and ventured into the wonderful world of Ham, we have you covered on what to do with the leftovers. We combined the decadence of oooey gooey melted truffle cheese and paired it with homemade potato bread and warm, tender ham. Yes, please!! We will have three! Here are the easy steps to making a little piece of heaven. 

Combine the following:

Leftover Ham

Homemade Potato Bread or roll

Truffle Cheese

Place in oven at 350° and bake until cheese is melted.

Consume. Smile.

Seasonal in the City with Pumpkin

Seasonal for November in the following States: OR, NV, AZ, NM, OK, LA, MS, IA, IL, AL, PA, MD

 After October comes and goes, what to do with all the pumpkins left over from Halloween? Or maybe the month has passed and you miss those great orange globes. Whatever the reason, we love a good gourd and think you should too!! Here is a wonderful way to get the pumpkin out of your pantry and onto your palette’s preferred list.

Spiced Pumpkin Bread 

The Process…

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Serves 6


3 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 Tbs ground cinnamon

1 Tbs ground nutmeg

2 1/2 cups sugar

4 large eggs

1 cup canola oil

one 15 ounce can pumpkin puree or fresh pumpkin puree

1/2 cup water

1 tsp pure vanilla extract


Preheat oven to 350 degrees.

Grease and lightly flour two 9 by 5 by 3 inch loaf pans.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside.

Whisk together the sugar, eggs, oil in a separate bowl until well blended. Stir in the pumpkin, water, and vanilla and mix well.

Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist and blended. Do not over mix.

Pour the batter into the pans and bake until cooked through.

Let cool and enjoy!

Meal in a Mason Jar: Chili with Cornbread

Who doesn’t love fall weather? The leaves change, the air goes cool, and most importantly, it is the time of year that signals a plethora of reasons for family to get together.  Thus the need for even more inventive recipes to entertain and nourish your burgeoning broad! Take a cue from us, this warm, rich and tantalizing meal is easy to make, fabulous on your taste buds and even served spritely in a jar; neatly compact for a dynamic take on a family favorite. Leftovers welcome.

My sister passed this down to me one Christmas holiday. She is an amazing cook and always likes trying new things. This is the first time I had seen anything like this. My friends ask me to make it all the time now.  Luckily enough, it is super simple to prepare, and once done, they think I have spent hours grueling in the kitchen! – Amy

A look into the process… 

Leftovers? Another idea to snack on… 

Ready to make it yourself? Here’s how…


Serves 8



Ground Turkey or Beef

1 Green Pepper

1 Red Pepper

1 Yellow Pepper

½ Sweet Onion

One can Black Beans

One can Kidney Beans

One can White Beans

One can Corn

One can Diced Tomatoes

1 Tbs Olive Oil



1 Tbs Chili Powder (add more for extra spice)

2 tsp Cumin

1 tsp Garlic Powder

1 tsp Onion

1 tsp Paprika

1 tsp Salt

Pepper to taste



Sour Cream

Bacon pieces

Chives or green onion




Use from any box of cornmeal



Heat oil in a large Dutch oven or large deep sauce pan. Brown meat with 1/2 an onion diced. When the meat starts to brown, add peppers. Cook for about 5 min until the onions and peppers are soft.

Add Chili mix, one can diced tomatoes, and some water (fill the empty can a quarter of the way full with water). Bring to a boil.

Lower the heat and add remaining ingredients. Simmer for 10-15 min.



Place jars in a Pyrex dish filled half way with water.

Fill the jars half way with chilli and 1/3 cup cornbread.

Bake at 350 until cornbread is golden brown and cooked through.

Add toppings such as chives, sour cream, bacon or any other fabulous topping that you prefer.

Mason Jars, available at