Yesterday @ Lime: Saffron Sugar Cookies – Black Bean Dip, Salsa, Smoked Cheddar Quesadillas

Brunch today:

– Baked Feta with Honey, Olive Oil and Fresh Herbs (oregano and thyme) – grilled Tandoori Bread with Ghee & Brown Sugar Roasted Figs
– Soft Scrambled Eggs
– Salad with Balsamic Vinaigrette, Fennel and Chick Peas


Pomegranate Braised Beef Short Ribs with Thyme
Olive Oil Mashed Yukon Gold Potatoes
Portobello Mushroom ‘Farrotto’ with Fresh Herbs, Garlic + Lemon
Arugula Salad with Tomatoes and Cucumber, Zesty Buttermilk Dressing

Berry Hibiscus Granita (strawberry, blueberry + raspberry, lime juice)

What I cooked – 9/24/15

Breakfast –

Bran Muffins (no raisins or fruit, an extra t vanilla extract, and they were mini, about 40 of them) with sour cherry jam and butter

Snack –
Maple Roasted Sweet Potatoes (skins on, with olive oil)
Yogurt Slaw with Thyme & Lemon
Chipotle “Baked” Beans with Bacon
Blue Corn Cornbread with Smoked Gouda
Chocolate Chip Cookies

Saturday Brunch + Dinner

I’m trying to keep track of all the things I cook, but usually after each shift I am anxious to hit the LA Freeways before traffic is to sardine levels. On the weekends I work at a treatment center in Malibu. The kitchen overlooks the Pacific Ocean and the property houses plenty of French Lavender and Wild Rosemary for me to pick. Lucky, right?

I’ll make a family style spread for the clients and staff, with total freedom to make whatever I want–keeping in mind their dietary needs and preferences. Being me, the menus are pretty vegetable heavy and on the healthier side, which is also part of treatment.

A month or so ago I made brunch for the clients as a treat, but of course it was so well liked it’s now a regular weekend thing.

Today we made –

Blueberry Buckwheat French Toast with Maple and Butter
Red Kale + Quinoa Salad with Tahini Dressing
Turkey Bacon, Soy Chorizo (things I don’t usually buy, but we had on hand)
Scrambled Eggs

Dinner –

Smoked Eggplant and Heirloom Tomato Gnocchi
Caramelized Chicken Legs
Romaine Salad with Tomatoes and Goat Cheese
Avocado-Carrot Salad