California Live correspondent Lisa Breckenridge visits Chez Mia, the newest ‘it’ restaurant on West Hollywood’s iconic Melrose Avenue. Marissa Hermer, renowned restauranter behind the French-inspired foodie destination shares the inspiration behind the vacation-like escape in the heart of Los Angeles. Plus, learn how to make their mouth watering caramelized onion tart for your holiday hosting needs.     

Chez Mia’s Pissaladiére (Caramelized Onion Tart) Recipe:

Ingredients-

• 6 yellow onions
• 3 tbsp. Extra Virgin Olive Oil 
• 1 tbsp. Butter 
• 1 package phyllo dough 
• thyme (optional)
• anchovies (optional)
• olives (optional)
• salt & pepper 

Method-

1. Slice Yellow onions super thin.
2. Caramelize onions low and slow until soft. Chez Mia prefers there’s done with olive oil, only adding butter at the end (if butter is added at the beginning it can burn).
3. Buy the phyllo dough and cut it to shape (minis for individual bites) larger for groups
4. Bake dough at 400°F
5. After the dough is baked, add in the caramelized onions. Bake again (timing depends on the size of your dish and tarts)
6. Top with olives, salt, pepper, anchovies… voila!

Sweet Potato Baby Purée (Stage 1)
Ingredients—
1 medium sweet potato
Water or breast milk (optional for thinning)

Instructions—
Prep the Sweet Potato: Peel and chop the sweet potato into small cubes.
Cook: Steam or boil the sweet potato cubes until soft, about 15-20 minutes.
Puree: Transfer the cooked sweet potato to a blender or food processor and blend until smooth. Add a little water or breast milk to reach the desired consistency, if needed.
Cool & Serve: Let the puree cool before serving to your baby.
Storage: Store in an airtight container in the fridge for up to 3 days or freeze in small portions for up to 3 months.

Banana Avocado Purée (Stage 2)
Ingredients—
1 ripe banana
1/2 ripe avocado

Instructions—
Peel & Mash: Peel the banana and avocado, and place them in a bowl.
Blend: Mash them together with a fork or blend in a food processor until smooth and slightly chunky, for a thicker texture.
Serve: Serve immediately or store in the fridge for up to 24 hours.
For JoBeth: Make a green smoothie with the other half of the avocado, another banana, handful of spinach, plant-based milk, frozen berries and ice cubes.

 
Green Pea & Chickpea Hummus (Stage 3 Baby Food)
Ingredients—
1/2 cup cooked or canned chickpeas (rinsed)
1/2 cup green peas (fresh or frozen)
1/2 teaspoon lemon juice
1/2 teaspoon olive oil (optional)
Water or breast milk (as needed)

Instructions—
Cook the Peas: Steam or boil peas until soft, then cool.
Blend: Combine chickpeas, peas, tahini, lemon juice, olive oil, and garlic in a blender. Blend until chunky.
Adjust Consistency: Add water or breast milk if needed.
Serve: Offer as a dip or spoon-feed.
Storage: Refrigerate for up to 3 days. 

Apple & Cheddar Grilled Cheese with Caramelized Onions: 

Ingredients—

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Method—

1. Caramelize the Onions (optional): In a skillet, heat a little butter or olive oil over medium-low heat. Add thinly sliced onions and cook for 20-25 minutes, stirring occasionally, until soft and caramelized. Set aside.

2. Assemble the Sandwiches: Spread a thin layer of butter on one side of each bread slice. On the unbuttered side, spread Dijon mustard (if using), then layer slices of cheddar, apple, and caramelized onions. Top with another slice of cheddar and the other piece of bread, buttered side facing out.

3. Grill the Sandwiches: Heat a skillet over medium heat. Place the sandwiches in the pan and cook for 3-4 minutes on each side, or until the bread is golden and crispy and the cheese has melted. Press down with a spatula to ensure even browning.

4. Serve: Cut the sandwiches in half and serve warm, with a pinch of salt and pepper if needed.

Ingredients—

• 1/2 pound slab bacon,  store-bought or homemade, chopped
• 2 medium yellow onions, chopped
• 4 celery stalks, chopped
• 2 medium fennel bulbs, chopped
• 2 large heads of green cabbage, 1 head thinly sliced and 1 head separated into leaves
• 2 garlic cloves, chopped
• Kosher salt
• 4 cups vegetable or chicken stock, store-bought or homemade

To Plate—

• Flaky sea salt and freshly
• ground black pepper (optional)
• Sour cream (optional)
• Extra-virgin olive oil (optional)
• Chopped fresh dill (optional)
• Pickled shallots (optional)

Method—

1. Preheat the oven to 350°F. Line a plate with paper towels.
2. To make the filling, place the bacon in a large Dutch oven over medium heat and cook for 10 minutes, stirring occasionally, until the bacon has rendered out most of its fat and is golden brown. Remove the bacon using a slotted spoon and transfer to the paper towels to drain. Add the onions, celery, fennel, and sliced cabbage to the Dutch oven. Cook the vegetables in the bacon fat, stirring occasionally, until tender and translucent, about 5 minutes. Add the garlic and toast, stirring, for 1 minute. Stir in the drained bacon and season the mixture with a pinch of salt. Remove from the heat and let cool slightly. Transfer the mixture to a food processor and pulse about 4 times until it’s finely chopped.
3. Prepare an ice-water bath in a large bowl. Bring a large pot of water to a boil over high heat. Submerge the cabbage leaves in the water until translucent and vibrant, about 5 minutes. Use tongs to plunge the leaves into the ice-water bath. Let chill for 2 minutes to stop the cooking.
4. Remove the cabbage leaves from the water and squeeze the excess water out of them. Working one at a time, lay a leaf on a cutting board and slice diagonally on either side of the stem to remove it. Place a heaping tablespoon of filling in the center of the leaf. Fold the sides in and roll the cabbage like a burrito. Line up the stuffed cabbages in a 9 × 13-inch baking dish. Once the dish is filled, pour in the stock.
5. Cover the dish tightly with aluminum foil. Bake for 20 to 30 minutes, until the cabbage and stock are steaming hot. Remove from the oven and uncover.

*To plate: Spoon 2 cabbage rolls with some stock into a shallow bowl. Sprinkle it with flaky salt and pepper. Dollop a small amount of sour cream on top and drizzle with olive oil. Finish with fresh dill and pickled shallots. All these toppings are optional and can be added in any order.

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Baked Stuffed Squash with Pecan Maple Cranberries 

*Serves 2 people 

Ingredients— 

1 whole butternut squash 

1/4 cup of dried cranberries 

1/3 cup of pecans 

1 tablespoon of olive oil 

Pinch of salt 

Method— 

Cut squash in half, clean out seeds and add olive oil and salt. Roast open faced at 350 degrees until golden brown, turn if needed. Add mix of maple cranberries and pecans. Serve warm. 

Ingredients— 

1 cup Organic Peanut Butter

½ cup Water + more if needed

6 tbsp Marukan Unseasoned Rice Vinegar

1 tbsp Maple Syrup

1 ½ tsp Red Boat Fish Sauce

1 tbsp Toasted Sesame Oil

Method— 

Thoroughly whisk peanut butter and water together. Add the rest of the ingredients while stirring. Add more water if needed to get correct consistency. Taste and adjust seasonings to your liking.

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Chef Jamie Gwen joins California Live’s Jessica Vilchis in studio to share her chef-approved game day entertaining spread. Win MVP of your watch party with delicious dips, saucy sandwiches and so much more! 

BACON JALAPEÑO HOT CORN DIP

Bubbly, creamy and bursting with flavor! Serve the dip with corn chips, French bread and veggies, for all your armchair quarterbacks!

Ingredients— 

• 8 strips applewood smoked bacon, cut into 1-inch pieces
• 4 large fresh corn on the cob, kernels cutoff
• 2 garlic cloves, minced
• 8 ounces cream cheese, at room temperature
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 8 ounces shredded Monterey Jack cheese 
• 8 ounces shredded Jalapeño Jack cheese 
• Salt & freshly ground pepper
• Green onions, finely sliced

Method—

1. Preheat the oven to 400°F.
2. In a skillet over medium-low heat, add the bacon and cook, stirring, until crispy and all the fat has rendered. Using a slotted spoon, transfer 2/3 of the bacon to a large bowl. Reserve the remaining 1/3 bacon for topping.
3. Pour all but 2 tablespoons of the bacon fat into a mason jar (for saving!) add the corn kernels to the bacon fat in the pan.  Sauté over high heat for 2 minutes.  Add the garlic and sauté for 1 minute more.  
4. To the bowl with the bacon, add the sauteed corn, cream cheese, sour cream, mayo, shredded cheeses, and salt and pepper. Mix until well combined, then transfer to a 9-inch cast-iron skillet or baking dish.
5. Bake the dip until warm and bubbling, about 15 minutes. Switch the oven to Broil and broil the dip until golden brown, about 2 minutes.
6. Garnish with crispy bacon and green onions.  Serve with chips, bread and veggies.

COWBOY BUTTER STEAK SANDWICHES FOR A CROWD 

This is a serious sandwich!

For the Caramelized Onions— 

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 large sweet yellow onions – peeled, cut in half and sliced thinly
• For the Cowboy Butter
• 1 stick unsalted butter, softened
• 4 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon smoked paprika
• 1 teaspoon prepared horseradish
• Salt and freshly ground pepper
• For the Sandwiches
• 2 tablespoons extra-virgin olive oil
• 2 pounds Rib Eye Steaks
• 1/4 cup good Tequila
• 1 cup ketchup
• 1 teaspoon ground cumin
• 2 tablespoons honey
• Juice of 1 lime
• 1 Ciabatta bread
• 2 cups baby arugula leaves
• Crumbled Blue Cheese

Heat the oil and butter in a sauté pan over medium heat. Add the onions and sauté, stirring often over medium heat for about 10 minutes. Season the onions with salt and pepper and reduce the heat to low. Cook 20 minutes more or until the onions are golden brown and caramelized. 

For the Cowboy Butter—

Melt the butter in a small saucepan then remove from the heat. Add the remaining ingredients and whisk to combine.

For the Sandwich—

Heat the olive oil in a large sauté pan over high heat.  Season the steaks generously with salt and pepper.  Place the steaks in the pan and sear until deep golden brown on one side, about 4 minutes, the turn the steaks over and continue cooking to your desired doneness.  Remove the steaks to a plate and keep warm.  

Return the pan to high heat and deglaze with the Tequila.  Add the ketchup, diced chiles, cumin, honey and lime juice and stir to combine.  Cook the sauce for 1 minute, then remove the pan from the heat.

Slice the steaks.  Brush the cut sides of the ciabatta with the Cowboy Butter and toast cut side down in a pan until golden. Top with arugula leaves, pile on the sliced steak, top with caramelized onions, then ketchup, and finish with blue cheese.

CHOCOLATE PEANUT BUTTER CARAMEL CORN

This football snack is divine~

Ingredients— 

• 12 cups popped popcorn
• 3/4 cup firmly packed dark brown sugar
• 3/4 cup light corn syrup
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chunks or chips
• 1 teaspoon coconut oil

Method— 

1. Preheat the oven to 200°F. Line a large baking sheet with a silicone mat or parchment paper and spray it with non-stick cooking spray.  
2. Place the popcorn in a large mixing bowl.
3. In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter and salt and bring to a boil over medium-high heat. Continue to boil, stirring occasionally, for 3 minutes. Remove the pan from the heat and stir in the peanut butter and the vanilla.
4. Pour half of the caramel over the popcorn, tossing to coat (be careful, the bowl will get hot!). Continue adding the caramel, tossing after each addition, until the popcorn is completely coated. Spread the mixture onto the prepared pan and bake for 30 minutes, stirring after 15 minutes, then again after 30 minutes of baking. Cool completely.
5. Combine the chocolate and coconut oil in a heat-proof bowl.  Microwave in 30-second increments at 50% power until melted.  Stir to combine well.  Drizzle the chocolate over the cooled popcorn and let set. Then dig in! 

Pesto Genovese

4-8 servings

Ingredients 

• 2.5oz fresh basil
• 1 small clove garlic, chopped ½ cup
• Light Olive oil (not extra virgin is preferred)
• 1 cup freshly grated parmesan cheese
• ¼ cup pine nuts
• 1 tbsp unsalted butter
• Pinch of salt

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Method

1. Using a food processor, finely blend the basil leaves and the chopped garlic. When the basil is in small pieces, add the oil, blend briefly, then add the parmesan cheese. Blend for about 30 seconds. Add a pinch of salt to taste. Add the pine nuts and blend for about 30 seconds. Taste the consistency of your sauce, the pine nuts should have a sandy like a sand-like consistency and the flavor should be evident. 
2. The consistency of the sauce should be a runny paste, not too thick, not too thin. Add oil depending on how thin you want your sauce to be. Check for salt and add a pinch more if needed. 
3. Finally, the last secret. Add the butter and briefly blend until it’s all melted, about 15 seconds. The butter is not for flavoring the sauce; the purpose is to preserve the sauce’s bright green color.

*Bonus Tips*

1. If you grow your own basil, religiously snip the germination at the top of a stem that will eventually turn into small white flowers. It improves the growth of secondary leaves and stems below the top of the plant and promotes a shift in the flavor of the leaves, from tender green pure basil flavor to a basil/minty flavor. Also, collect the leaves when they are not too big, the ones that almost shine as the small leaves tend to be more tender. No flowers in the plant and keeping the leaves smaller will raise your pesto several notches.
2. Pesto sauce comes from the region Liguria, a narrow mountainous land that is protected by the rigid weather from the North and is warmed up by the Mediterranean Sea. The result is that the extra virgin olive oil in the region is very delicate and light. Its production is very limited, and almost totally consumed locally; so it would be difficult to find the Extra virgin olive oil from this area outside Italy, so it’s recommended using either a Light Extra Virgin olive oil or just the simple Olive Oil. A strong flavored olive oil may overwhelm the rest of the sauce.

Pink Pancakes

Yields 15

Ingredients

• 2 cups all-purpose flour (or 1 1/4 cups all-purpose flour and ¾ cup einkorn flour)
• 2 tablespoons baking powder
• 2 eggs
• 2 tablespoons of sugar
• ½ teaspoon salt
• 1 cup milk
• ½ cup Icelandic or Greek vanilla yogurt
• 1 small beet (about ¾ cup) boiled and diced
• 1 tablespoon pitaya powder
• 3 tablespoons algae oil, such as Thrive, divided use

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Method

1. Combine the first three ingredients in a large mixing bowl. Place all the remaining ingredients into a blender, except for 1 tablespoon of the algae oil. Blend for about one minute, or until smooth. Pour the wet ingredients into the flour mixture and whisk until combined.
2. Add the remaining tablespoon of algae oil into a large skillet, and warm over medium heat. Pour the pancake batter (about ½ cup per pancake) into the hot skillet. Cook for several minutes on each side, or until the underside of the pancake is golden brown.

Decorate your pancakes with delicious toppings such as maple syrup, mixed berries, bananas, and healthy chocolate spread, and enjoy!

Whipped Burrata Dip

Ingredients:

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• 16 oz ball burrata
• 3 Tbsp EVOO
• 1 Tsp fresh black pepper
• 1 Tsp flakey salt
• ½ cup fresh raspberries
• 3 Tbsp chile paste
• ½ cup blueberry jam

Method:

1. In a mixing bowl combine 2tb olive oil, black pepper, salt, and burrata. Mash and mix with a whisk until fluffy and homogeneous.
2. In a separate small mixing bowl use a fork to mash raspberries, chile paste, and 1tb olive oil to a chunky jam.
3. Place your whipped burrata on your serving bowl. Top and season with flakey salt. Create streaks of blueberry jam and raspberry bomba.
4. Pair with your favorite chips, crostinis, pretzels, etc.

Mozzarella, Veggie, & Tortellini Skewers 

Ingredients: 

• 1 packet of cheese tortellini or tortellini of choice (cooked) 
• 1 cup of diced cucumbers 
• 1 packet of mozzarella balls 
• Optional ingredients: blueberries, cherry tomatoes, red pepper slices, olives

Method:

1. Cook the tortellini according to package instructions. Drain and rinse with cold water. Wash the tomatoes and cut the pepper.

2. Prepare the skewers by putting 1 to 2 cooked tortellini pieces, diced veggies of your child’s preference, and a slice of cheese at the end. Can also add fruits or other ingredients of choice!

No Bake Oat Bars/ Cookies

Ingredients: 

• 3 cups rolled oats gluten-free, if necessary
• 1 cup peanut butter * See notes
• 1/2 cup maple syrup ** See notes
• Optional: Dash of sea salt, vanilla, chopped nuts, chocolate chips, protein powder or any leftover candy of choice!

Method:

1. Line an 8 x 8-inch pan with parchment paper and set aside.
In a microwave safe bowl or stovetop, melt the peanut butter with syrup until combined.

2. Add the oats and mix well, until fully incorporated.
3. Transfer the mixture into the lined pan and press into it firmly. Refrigerate for at least 30 minutes, to firm up, before slicing into bars. 

Plum Compote Recipe

INGREDIENTS:   

• 8-10 ripe fresh red plums; rinsed, cut into chunks, pits removed 
• 1/4 cup sugar (adjust as needed)
• 1 tsp vanilla extract (optional)
• 1/2 orange, juice (optional)
• 1 tsp rose water
• 1 star anise (optional)
• pinch of salt 
• 2 green cardamom pods, cracked (optional)

METHOD:

1. Prep plums, coarsely cut into chunks, pits removed, leaving skin intact.
2. In a medium sized saucepan, add plums along with their juice.
3. Add sugar, vanilla, orange or lemon juice, rosewater, star anise, salt, and cardamom. Stir well.
4. Bring to a boil, stirring often. 
5. Cook on medium high for 30-45 minutes, stirring every few minutes. 
6. Reduce heat, cover and simmer for another 10-15 minutes, stirring often.
7. Allow to cool, then transfer to jars/containers, and refrigerate until ready to serve.  

Ingredients 

• 1 pound flank steak, pounded 1/4-inch thick
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon freshly chopped rosemary
• 1 tablespoon Dijon mustard
• 2 tablespoons Worcestershire sauce
• Kosher salt
• Freshly ground black pepper
• 1/2 pound frozen French fries
• Homemade Steak sauce

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Method

1. Preheat the oven for French Fries. Slice the steak against the grain into thin 2-inch-long strips. 
2. In a mixing bowl, whisk together the olive oil, rosemary, Dijon and Worcestershire. Add the steak and toss to coat. Let marinate for 15 minutes or up to 2 hours. 
3. Meanwhile, bake the fries according to package directions. 
4. Heat a grill pan over medium-high heat. Place five baked French fries on top of a piece of steak and roll up then secure with a toothpick. Repeat with the remaining steak and fries. Grill until charred, about 2 minutes per side for medium-rare. Drizzle with steak sauce and serve.

Enjoy!

THREE SISTERS VEGGIE BOWL RECIPE:

Serves 4 people

• 2 cobs fresh corn
• 2 cups squash
• ½ cup beans
• ¼ cup maple syrup
• ½ cup arugula
• ½ cup blueberries
• Dried sunflower (optional)

*Add all ingredients to a bowl and combine. Chill in the refrigerator for an hour or serve room temp. 

Summer Panzanella Salad Recipe:

Ingredients —

• 4 cups of day-old bread, cut into cubes
• 4 cups of ripe tomatoes, chopped
• 1 cup cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil, torn
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 garlic clove, minced
• Salt and pepper to taste

Method—

1. Toast the bread cubes in a 375°F oven for 10-15 minutes until crispy.
2. In a large bowl, combine tomatoes, cucumber, and red onion.
3. Whisk together olive oil, red wine vinegar, garlic, salt, and pepper.

Watermelon ‘Pizza’:

Ingredients—
1 Small seedless watermelon 
1 cup vanilla or plain yogurt 
2 Tbsp honey 
1 cup berries of choice 
1/4th cup toasted walnuts 
Optional: Toasted coconut, gummy bears, sprinkles, chocolate chips, pomegranate seeds 

Method—
1. Cut watermelon into round slices 
2. Mix yogurt with honey and spread it onto the watermelon base 
3. Top with berries, nuts, and addition ingredients of choice
4. Slice and enjoy!

Watermelon ‘Fries’:

Ingredients—

1/2 Watermelon cut into “fry” shapes

1 cup greek yogurt (plain or flavor or choice” 

Method—

1. Trim the rind from the watermelon and cut the flesh into 5mm-long pieces. Place on a serving platter and serve immediately with yogurt.

Sweet Loren’s Raspberry Jam Bar Recipe

(Servings: 12)

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Ingredients —

• ½ cup seedless strawberry or raspberry jam (use low sugar jam if you’d like)
• 1 cup fresh raspberries
• ½ cup (1 stick) plant-based butter, cold and cut in pieces
• 1 cup gluten free flour blend
• 1 1/3 cup gluten free rolled oats
• 1/3 cup sugar
• ½ cup brown sugar
• ½ tsp baking powder
• ¼ tsp salt

Directions —

1. Preheat oven or toaster oven to 350 F. Line an 8×8” pan with parchment paper so all sides are lined for easy clean up.
2. Stir jam and raspberries together in a small bowl.
3. In a standing mixer, mix butter, flour, oats, sugars, baking powder, and salt in a bowl. Mix on low until crumbly dough forms. If too dry, add 1-2 tablespoons of milk of your choice just until crumbles form.
4. Press 2/3 of the dough into the bottom of the lined pan. Top with jam raspberry mixture. Then sprinkle the remaining dough on top as a crumble.
5. Bake for around 40 minutes until the edges are golden brown. Let cool, then slice into 12 bars. Enjoy!

Magic Shell Recipe —

• 2/3 cup dark chocolate, roughly chopped
• 2 tablespoons Thrive algae oil

In a microwave safe bowl, combine the chocolate chips and algae oil. Heat for about 1 to 2 minutes, stirring every 30 seconds, so that the chocolate doesn’t burn. Once the chips are melted and blended with the oil, cool slightly before serving.

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Yogurt Pops Recipe —

• 1 heaping cup of strawberries
• 1 tablespoon water
• 2 tablespoon agave syrup
• 2/3 cup Icelandic or Greek yogurt, vanilla

Place the berries, water, and agave syrup into a stainless steel pot and cook over medium heat. Stir occasionally to break up the berries. Cook until the mixture is thick and syrupy, about 10 minutes. Allow to cool slightly. This step can be done 1-2 days in advance.

Place the yogurt and strawberries in a blender or food processor, blend until thoroughly combined. Transfer the mixture to a piping bag or pour into popsicle molds.  Give the molds several firm taps on the counter to release any air pockets. This will give them a smooth appearance when they freeze. Place the Popsicle sticks into the center of each Popsicle and transfer the Popsicles to the freezer. Freeze for at least 6 hours, preferably overnight, before unmolding.

Decorate and enjoy!

The family has enjoyed their weeklong summer vacation on Cape Cod for years. Now with adult children and aging parents, Rocky finds herself balancing her family’s needs while going through her own emotional ups & downs. You’ll laugh, you’ll, and find much to enjoy in this tender novel.

2. The Dog of the North by Elizabeth McKenzie

A big-hearted, quirky novel of a family with all its messiness. Pamela Rush has left her husband, quit her job, her mother and stepfather are missing in Australia and her grandmother may, or may not, have a dead body in her house. Despite all this, Pam finds her way to carving a new path in her life.

3. Service by Sarah Gilmartin

On a more serious side, Sarah Gilmartin has given us a thought provoking look at sexual harassment and abuse that occurs at a trendy, headline-grabbing restaurant, in Dublin. We learn early on that someone at the restaurant has been accused of rape, but this is more than a story of sexual abuse. Told in three voices, a young waitress, a celebrity chef, and the chef’s wife, Gilmartin has given us a nuanced look at the fallout of quickly changing social norms.

4. My Murder, by Katie Williams

A murder mystery with a subversive twist, where the “detective” is also the victim…or rather a clone of the victim. A new government program has allowed several newly murdered victims to come back. Lou a wife and mother of a two year old is one of these clones who realized that there’s something amiss with the official story of her murder.

5. Outraged, By Brian Copeland

How could I not include the debut novel by Brian Copeland. When San Francisco Police Officer Mickey Driscoll is gunned down in the driveway of his suburban Bay Area home in broad daylight, the suspects are numerous. Was the murder committed by someone close to him? An arrestee seeking revenge? Or was it one of the many rioters, activists, and militant groups harassing his family since he accidentally shot and killed an unarmed African American honor student?

Recipe by Chef in Residence Eugene Santiago of Baryo

Salad:

• 1 head cauliflower, leaves removed, quartered at the core
• 6 oz cherry tomatoes, halved
• 4 oz cucumbers, sliced thin
• 2 oz shallot, sliced thin
• 2 tbsp fresh dill leaves, stems removed
• 2 tbsp fresh Thai basil leaves, stems removed
• 4 tsp fresh cilantro leaves, stems removed
• 2 oz crispy shallots*
• ¼ c olive oil, for grilling
• Salt and pepper

TAMARIND DRESSING

• ¼ c lime juice
• 2 tbsp vegan fish sauce
• ¾ c olive oil
• 1 ½ tbsp brown sugar
• 2 cloves garlic
• 2 tbsp tamarind paste
• ¼ tsp black pepper
• ¼ tsp salt

CRISPY SHALLOTS

• 2 medium shallots
• 1 tsp cornstarch
• 4 c canola oil for frying
• Salt as needed

-To make the crispy shallots from scratch. Remove the outer skin from the shallot and cut off the root portion.

-Thinly slice the shallots width wise to create rings. Make sure to keep consistent slices to cook evenly.

-In a bowl, toss the sliced shallots with the cornstarch. Try to evenly coat each shallot.

-Add canola oil in a heavy bottom pot and heat up to 325.

-Once oil is up to temperature, test one shallot to make sure oil is not too hot.

-Fry shallots in batches, make sure to not overfill the pot.

-Fry about 6-8 min or until golden brown.

-Drain shallots onto a paper towel lined plate and season with salt.

-Shallots can be kept in an air tight container in room temperature for 5 days.

-Using a gas or charcoal grill, make sure to heat grill at least 10 min before using.

-Coat the quartered cauliflower generously with olive oil and season with salt and pepper.

-Grill cauliflower on all sides until nicely charred. Remove from grill and allow to cool.

-Add all ingredients for the tamarind dressing in a blender. Blend until emulisified, 1-2 min. Set aside.

-Once cauliflower is cooled, cut bite size florets from the core.

-Add cauliflower, cherry tomatoes, cucumber, and shallots in a bowl.

Dress lightly with tamarind dressing. Season to desired taste.

-Transfer salad into serving dish. Garnish with the fresh herbs and fried shallots.

Sour Patch Grapes Recipe

Ingredients—

• 2 cups grapes
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 2 tbsp sugar

Method—

1. Wash grapes, and remove stems.
2. Pour into a large bowl, add lemon juice, and stir to coat the grapes.
3. Stir in sugar so the grapes are evenly coated.
4. Place the fruit on a plate lined with parchment paper.
5. Eat right away, or my favorite way is to freeze the sour patch candy grapes until frozen.

Fruit Pizza Recipe

Ingredients—

• Sugar Cookie Dough of choice 
• 8 ounces reduced-fat cream cheese
• ½ cup low-fat plain Greek yogurt
• 2 tablespoons sifted confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup sliced strawberries
• 1 kiwi, peeled, halved and sliced
• 1/2 cup blueberries

Method—

1. In a preheated oven bake the cookie dough in either individual cookies or one large cookie according to directions and allow it to cool.
2. To prepare topping: Beat cream cheese, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer until smooth.
3. Spread the mixture evenly over the cooled crust.
4. Decoratively top with strawberries, kiwi and blueberries and other fruits.

‘French 75’ Recipe

• 1 oz Martell Cognac
• 0.5 oz fresh lemon juice
• 0.5 oz simple syrup
• 3 oz Champagne

‘Rosé Spritz’ Recipe

• 3 parts sparkling rose
• 2 parts Lillet Rose
• 1 part soda water
• Garnish with fresh berries & flowers

Food & Drink May 29

Impress your guests with this restaurant-worthy brunch spread

Food & Drink May 23

Meet the self-taught baker behind Gusto Bread, Long Beach's first-ever James Beard Award finalist 

health & wellness May 24

Holistic nutritionist Elissa Goodman shares the nutrient-packed juice recipe she swears by 

Food & Drink May 22

This Greek-inspired cauliflower is the delicious & healthy dinner you've been looking for

 Method

1. Preheat your oven to 400°F (205°C) and line your baking sheet with parchment paper.
2. Roll out your thawed puff pastry into a thin layer. Cut the puff pastry into even squares.
3. Drizzle olive oil onto the parchment paper. Layer shallots, cherry tomatoes, and parmesan cheese on the sheet. Season with a few sprigs of thyme and a pinch of salt and pepper.
4. Lay the puff pastry squares on top of the mixture. Crimp the edges with a fork so that it adheres. Brush an egg on top if you want a more golden shell.
5. Bake for 15 minutes or until all ingredients are cooked through.
6. Plate and add additional basil or chives on top. 

1 cucumber

1 stalk of celery

1 lemon juiced

1/2 inch piece of ginger (peeled)

1 handful cilantro

1 handful parsley 

(Optional) 1 handful spinach

Splash of water to blend

Get Elissa’s bonus recipe to detox your life in a single cup, below! 

Detox Tonic 

Serves 4 (8 oz glasses)

Ingredients:

12 ounces Tonix Coconut Kefir

4 ounces Lakewood Organic Pure Aloe Inner Leaf 

4 tsp Braggs’s Organic Apple Cider Vinegar

6 lemons, juiced approximately 4 ounces

5 inches fresh ginger root, juiced approximately 2 tbsp  

16 ounces filtered water 

6 droppers of Mary Ruth’s Certified Organic Liquid Probiotic

6 droppers of Philosophie Organic Chlorophyll  

Directions:

Add all ingredients into a jar, finish with filtered water, and shake well. Best served chilled. 

The unexpected ingredient? Cinnamon!

Kounoupidi Kapama/Greek Braised Cauliflower Recipe (serves 4)

Ingredients:

• One large head cauliflower (about 2 pounds)
• 1/3 cup olive oil
• 1 cup canned tomato sauce
• 2 cups fresh tomatoes (about 2 large tomatoes), diced
• 2/3 cup water
• ¾ teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cinnamon stick
• 1 cup frozen peas

Food & Drink May 21

Meet the creator behind K-Town's viral stuffed garlic bagels

Apr 25

Learn how to make the perfect spring carrot salad from Top Chef Alum Casey Thompson

Directions:

1. Clean the cauliflower and cut into thick pieces.
2. Dry the cauliflower thoroughly with a paper towel or a clean dish cloth.
3. Pour the olive oil into a large pan and heat over medium-high. Once the oil is hot, add the chunks of cauliflower, allow them to cook for several minutes, or until nicely browned.
4. Rotate the cauliflower chunks until they are nicely browned on all sides.
5. Reduce the heat to medium. Add the tomato sauce, fresh tomatoes, and water. Add the ground cinnamon, salt and pepper. Stir until thoroughly combined.
6. Add the cinnamon stick and reduce to medium-low. Cook for 30 minutes, or until fork tender.
7. Once the cauliflower is cooked through, add the peas. Cook for two additional minutes. Remove from heat and allow the dish to sit and cool for 20 minutes before serving.

Serving suggestion:  Marisa suggests serving this dish with plain rice and a wedge of feta cheese. 

The bakery’s delicious Southern-style desserts are inspired by Matt’s family kitchen, where he fell in love with baking through his grandmother.

Matt’s tips for delicious, silky, and creamy banana pudding

1. Make vanilla flavored pudding, not artificial banana flavored pudding. 

2. Make fresh whipped cream by whipping heavy cream to stiff peaks.

3. Gently fold whipped cream into vanilla pudding to create soft, fluffy pudding.

4.  Layer vanilla pudding with fresh bananas and Nilla wafers. Ratio is by preference. We use equal parts banana and wafer to 2 parts pudding.

5.  Chill in the refrigerator, 2 hours to overnight.

Apr 26

Learn how to make sweet Italian zeppole at home

Food & Drink Apr 23

Learn healthier ways to prepare chicken & waffles

Carnie’s Cherry Almond Cookies (dairy & gluten free):

Ingredients—

• 1 cup almond flour
• ½ cup brown rice flour
• 1 cup 1 to 1 gluten free flour
• 1 cup organic sugar (such as Morena)
• ¼  cup flaxseed meal
• ¼  cup arrowroot (corn starch)
• 1 ½  teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ½  teaspoon almond extract
• 2 tablespoons vanilla extract
• ½  cup coconut oil
• ⅓ cup canola oil 
• 6 tablespoons unsweetened applesauce
• 1 cup dried cherries
• Bakers sugar for sprinkling on top

Method— 

1. Preheat oven to 325 degrees
2. Line a large cookie sheet with parchment paper
3. Add dry ingredients together and mix in a large bowl
4. In a medium bowl, whisk wet ingredients together 
5. Add the wet ingredients into the dry and combine with a wooden spoon until all is absorbed. It will be wet and sticky.
6. Using a cookie scooper the size of your choice, scoop out balls of dough and roll quickly in your hands to smooth or simply place on the cookie sheet 1 1/2 “ apart. (Usings a wee little bit of oil on your hands will help with rolling.)
7. Press down very slightly on the center of each cookie, then sprinkle with a little bakers sugar on top of each
8. Bake for 13-15 minutes, rotating ½  way through
9. Remove from the oven when the cookies have firmed up, and are crinkling and light brown on bottom (Note: don’t rush this step! The cookies will fall apart if you try to remove them too soon.)
10. Cool on the cookie sheet for 5 minutes or until they are solid enough to transfer to a cooling rack. (The cookies should be chewy!)

Cabbage Kraut Recipe:

Ingredients

• 2 small heads cabbage
• 8 garlic cloves
• 1 tsp. pink peppercorns 
• Kosher salt

Apr 29

Learn how to make Cioppino using world-famous San Francisco crab, plus how to catch your own!

Food & Drink Apr 25

Learn the do's and don'ts of ordering & eating oysters  

Method

1. Core cabbage and slice into 1/4-inch shreds
2. Add shredded cabbage to large bowl and add salt mix
3. Mix and massage cabbage for 20 minutes, using your hands to bruise and gently crush cabbage with the salt to dry out moisture
4. Once a good pool of brine has formed, mix in the garlic, peppercorns and spices. Mix thoroughly and taste the batch before letting it ferment. If it seems overly salty, add more cabbage, or add more salt if it tastes under seasoned
5. Transfer cabbage mixture into a tightly-packed vessel (jar, etc.). Cover with a clean towel or cheesecloth and secure with rubber band, then let ferment at room temperature in a dark spot of the house for at least a week.
6. When it’s funky enough for you, store it in the fridge indefinitely!

Crabbing has long been a cherished pastime along the shores of San Francisco. Then, she learns how to take her fresh crustacean catch and turn it into a restaurant-worthy seafood stew. 

CIOPPINO RECIPE:

• 1 2 ½ lb. live crab
• 1 large can of Italian plum tomatoes
• 2 quarts Fumet (see below)
• 8 clams
• 1-2 cups dry white wine
• 2 tbsp. chopped parsley
• 2 tbsp. chopped garlic
• 2 bay leaves
• 1 tsp. fresh herbs like thyme or oregano or ¼ teaspoon dried
• 16 mussels, debearded
• 1 lb. rockfish filets
• Salt & pepper
• ¼ cup Rouille (see below)

Apr 26

Learn how to make sweet Italian zeppole at home

Food & Drink Apr 25

Learn the do's and don'ts of ordering & eating oysters  

FUMET (FISH STOCK) RECIPE:

• 2-3 lbs. fish and shellfish heads, bones and trimmings
• ½ cup diced celery
• 2 yellow onions
• 2 bay leaves
• ¼ cup parsley stems
• Thyme, oregano or other dried herbs
• Water and white wine to cover

ROUILLE RECIPE:

• ½ cup fresh bread crumbs
• ¼ cup cold water
• 10 cloves garlic, finely chopped
• 2 tsp. dried red pepper flakes
• ½ tsp. salt
• 6 tbsp. olive oil

Enjoy!

Yield: 36

Ingredients

• 00 or All-Purpose Flour 185g
• Baking Powder 11g
• Salt 1/8 tsp
• Sugar 50g
• Cinnamon 1/2 tsp
• Lemon, Zested 1 lemon
• Eggs, 2
• Heavy Cream 60g
• Buttermilk 15g
• Vanilla Extract 2.5g
• Vegetable Oil (for frying) 2 liters
• Powdered Sugar, as needed

Apr 24

Half Baked Harvest's Tieghan Gerard brings a taste of her viral comfort dishes to Santa Monica

Food & Drink Apr 23

Learn healthier ways to prepare chicken & waffles

Method

1. Combine dry ingredients in a mixing bowl.

2. Whisk wet ingredients until frothy. Fold in dry ingredients, being careful not to overmix, to form a stiff dough.

3. In a heavy-bottomed pan or in a deep fryer, heat oil to 375 F.

4. Roll tablespoons of dough into smooth balls (the shape of a doughnut hole).

5. Drop dough balls into hot oil several at a time and fry for 3 minutes or until golden brown.

6. Drain zeppole on a cooling rack or absorbent cloth or paper towels and dust generously with powdered sugar.

Serves 4

Piquillo Pepper Vinaigrette:

Ingredients—

• 5 piquillo peppers
• 1.5 T sherry vinegar
• 1 cloves garlic
• 1/2 cups olive oil
• Kosher salt
• Pinch of sugar

Method—

• Place all ingredients except for the olive oil in a blender. Turn on the machine and slowly add the olive oil.
• Season with more vinegar, sugar and salt as needed.

For the Carrots:

Ingredients—

• 20 young carrots at the peak of their season, cut in half
• Cumin seed, toasted and ground
• Coriander seed, toasted and crushed
• Olive oil for drizzling
• Kosher salt and black pepper
• Spinach leaves, washed
• Sliced avocado
• Grapefruit, sliced or segmented/supremed
• Cilantro leaves
• Lemon half
• Olive oil
• Roasted, salted almonds, chopped

Method—

• Toss the carrots in enough olive oil to coat. Season generously with cumin and coriander, salt and pepper. Roast in a 400 degree oven until soft, but still with a bit of crunch in the middle. Remove from the oven and hold at room temperature.
• To plate:
  • place the vinaigrette in a circle on the bottom of the plate. Gently toss the carrot and spinach with a squeeze of lemon juice and olive oil. Season with salt.
  • Layer the carrots in a line and alternate the avocado over the top of the carrots and spinach. Alternately place the segments of the grapefruit in other places from the avocado. Sprinkle the almonds, cilantro over the top. Finish with a bit of olive oil.

Ingredients—

• 2 oz rum (Starlite uses Don Q 7) 
• 1 Mommenpop Blood Orange
• .75 lemon
• .75 5 spice syrup

+ Rim: Sugar, gold, Mexican Cinnamon

+ Karl the Fog: fog made from water and Bay Area essence to be added tableside.

Method—

Add all ingredients to a shaker tin. Remove glass from fridge and apply the rim. Add ice to the shaker, shake medium hard and then double strain into the rimmed glass. Zest and discard orange zest. Serve with fresh fog poured tableside.

Ingredients—

• 1 cup mayonnaise

• 1 tsp pickled shallot + liquid

• 1 tsp fish sauce

• 1 tsp pickles, minced  

• Zest of 1 lemon  

• 1 tbsp dill

• 1 tbsp tarragon

• 1 tbsp chive

• Salt, to taste

Method—

1) Finely chop 1 tsp of shallot and cover in lemon juice, set aside for 15-20 minutes. 

2) Finely chop herbs (dill, tarragon, chive) and pickles. Chef MacDonald uses gherkins or cornichons. 

3) Combine all ingredients with the mayonnaise and zest lemon into the mix.

4) Serve on your favorite fish sandwich! Chef MacDonald loves to pair this with a salmon burger.

Apr 15

Here are some delicious recipe ideas using fresh spring produce

Apr 15

Here are some delicious recipe ideas using fresh spring produce

Feb 21

Make the best banana bread with just 10 minutes & a blender

Arab Style Spinach Pies (Fatayer) Recipe:

For the dough

·Using store bought pizza dough, cut the dough into 3-inch pieces, and roll into balls. Place them on an oiled pan and cover with a towel. Let the dough rest for 30 minutes before filling.

Filling Ingredients

·  4 large bunches fresh spinach, washed and chopped 

·  Salt, to taste 

·  3 tablespoons olive oil 

·  Juice of 1 lemon  

·  1 onion, finely grated 

·  1 tablespoon sumac (available at Middle Eastern stores), optional  

·  ¼ cup feta crumbled cheese (optional) 

Method

· Wash and chop the spinach. Sprinkle with salt to cause wilting. Squeeze the water from the spinach with your hands. Add oil, lemon, salt, onion, and sumac if using. You can also add feta cheese if you wish.

· Preheat the oven to 400 degrees.

· Use a rolling pin to roll each ball into a flat circle about 4 inches in diameter. Place 1 tablespoon spinach filling in the center. Pinch ends to meet in the middle to create a triangular shape. Let the pies rest 15 minutes. Coat a baking sheet with oil and bake pies for 15 minutes or until browned. 

Beyonce ‘Cowboy Carter’ Listening Party | Friday 3/29

• Beyonce’s new country album ‘Cowboy Carter’ releases on Friday and this is where you’re going to listen to her album with other fans. It’s at this country music bar in LA called Desert 5 Spot, and you’ll listen to the album all the way through, and there’s going to be line dancing! They’ll have two album playbacks, one at 6pm & another 9pm. 

Comedy Jamwich | Friday 3/29

• If you’re looking for a fun activity to do with friends, I would go to this comedy show called Comedy Jamwich on Friday. The vibes are casual and lowkey, and they’re doing it in a new warehouse location.

FEMMEPOWERED | Saturday 3/30

• To close out Women’s History Month, there will be an entire day-long event called FEMMEPOWERED on Saturday in DTLA. There will be a marketplace of 30+ women-owned businesses, workshops, live music, panel discussions. All celebrating female entrepreneurship! Tickets are $15.

Westside Craft Cult | Saturday 3/30

• People these days love crafts and getting creative. If you are looking for ways to get off their phones and just connect with one another, this event is for you! On Saturday, there’s this Westside Craft Cult where you bring your own crochet or embroidery and meet other friends in Santa Monica.

Ceramics and Floral Arranging Workshop | Sunday 3/31

• Spring has sprung, and with it, a burst of new growth and possibilities. Embrace the spirit of renewal and creativity in an afternoon of hands-on artistry, exploring the tactile nature of hand-building ceramics and the art of arranging wildflowers in stunning vases. The workshop is being put on by Comfort Club in Silver Lake.

Things to do in SAN FRANCISCO:

Skin Contact | Friday 3/29

• There’s this dance party called Skin Contact at Arcana, which is this lush hangout spot surrounded by plants!

Easter Bunny & Egg Hunt | Saturday 3/31

• Marin Country Mart is having an Easter Bunny & Egg Hunt on Saturday! Good for families, it’ll feel like you’re in a Nancy Meyers movie.

Nightcap at True Laurel | Sunday 3/31

• True Laurel is a bar in SF and this weekend they are hosting ‘Nightcap,’ an evening celebrating the invaluable contributions of women in the hospitality industry. They will have 3 local industry leaders make their very own drinks for one-night only.

Broad Street Oyster Company

• Broad Street Oyster Company just opened in SF! I would treat yourself to a lobster roll this weekend.

Things to do in SAN DIEGO:

Pottery Wheel Throwing Date Night | Pinch Pottery | Friday 3/29 

• This is a great idea for date night: in San Diego, there’s this chic pottery studio called Pinch Studios. On Friday, you can surprise your significant other with a little wheel throwing class. And all levels are welcome! 

DIY Custom Candle Pouring | Paddywax Candle Bar | Friday 3/29, Saturday 3/30 & Sunday 3/31

• Paddywax has a candle bar in Carlsbad, and they’re offering custom candle pouring over the weekend. Great gift idea! The experience is $45.

High Fidelity Listening Club | Longplay Studio

• Camber’s Mady Maio is obsessed with this spot in San Diego. It’s a high fidelity listening club called Longplay Studio. Basically, you sit and listen to music on vinyl that they play on their hifi sound system and drink natural wine and eat Mexican food that they prepare for you.

Dino Cortopassi was the owner of Stanislaus, a tomato processor in California, and a longtime friend. Also an Italian-American, we were proud that we were from the same town in Italy, Lucca, and the fact that he was a farmer like my grandfather. His company’s tomato products are some of the finest available to the American foodservice industry, and I have used them in all mv restaurants since I started in 1991. Sadly, he passed away in 2022 at age 84. This pizza is Tony’s tribute to him.

PREFERENCES

• Whole milk mozzarella: Grande
• Ground tomatoes: Stanislaus 7/11 or Cento
• Super heavy pizza sauce: Saporito or Super Dolce (or Contadina tomato paste)
• Whole peeled tomatoes: Valoroso, Alta Cucina or Bianco di Napoli (or another quality brand using whole San Marzano tomatoes)
• Extra-virgin olive oil: Corto
• Salt: fine sea salt

TONY’S PIZZA SAUCE

Makes 150 grams (generous ½ cup)

Ingredients—

• 84 grams ground tomatoes
• 28 grams super heavy pizza sauce
• 2 whole peeled tomatoes sliced in half
• Generous pinch of salt
• Pinch oregano
• Pinch onion powder

Method—

1. Put the ground tomatoes, super heavy tomato sauce, salt, oregano and onion powder in a bowl, and use an immersion blender to blend until smooth. The sauce can be made a day in advance and refrigerated. Bring to room temperature before using.

THE CORTOPASSI PIZZA

Makes one 10-inch pizza

Ingredients—

• One 336 gram ball Base Dough by Tony Gemignani 
• Three 14-gram slices (preferably done to order at the deli counter) whole milk mozzarella
• Extra-virgin olive oil
• 150 grams Tony’s Pizza Sauce 
• 2 whole peeled tomatoes sliced in half
• 4 full basil leaves
• 56 grams fresh basil, chiffonade
• One (114 gram) burrata
• Salt and freshly ground black pepper, to taste
• Grated Pecorino Romano cheese, optional

Method—

1.  Remove the dough from the refrigerator 1 to 1 1⁄2 hours before baking and keep covered or in the container at room temperature (65°F to 68°F). The dough should come to room temperature before stretching and shaping, but should not be too warm. (Avoid setting the dough on any warm surfaces like the stovetop, which could parcook the dough.)
2.  Position oven racks in the upper and lower third of the oven with baking steels or stones on each. Preheat to 550°F (or as hot as possible for your home oven) for at least 30 minutes. Alternatively, you can use one steel or stone, set on an oven rack positioned in the center of the oven.
3.  Dust a smooth work surface with just enough flour to keep the dough from sticking, then dust the dough and a peel. Place the dough on the work surface and bush and stretch it out to a 10-inch round (watch Thiago demonstrate on page 82), and side onto the peel.
4.  Brush the dough with olive oil. Arrange the mozzarella slices all around, leaving a 1½-inch border from the dough’s inner edge. Using a ladle or spoon, add the sauce on top of the cheese.

*Before you start cooking, put your oven on broil or convection bake. Slide the pizza onto the top steel and bake until you get micro-blistering with a mixed golden brown and/or charred crust, 3 to 4 minutes. Lift the pizza with the peel. rotate it 180 degrees and transfer to the bottom steel. Bake until the bottom crust is a rich golden brown and the cheese is bubbling with some browning in spots, 5 to 7 minutes. *Baking time will vary depending on the max temperature of the oven.

*Alternatively, if baking on one steel or stone, bake for 8 to 11 minutes, rotating the pizza 180 degrees once during the baking.

• 5. Transfer the pizza to a cutting board. Place the four tomato halves and 4 basil leaves on the pizza. Add the chiffonade of basil in the middle and place the burrata over it. Drizzle with extra-virgin olive oil, and season with salt and pepper. Sprinkle with Pecorino Romano, if using. 

*For best results, the pizza should be cut with shears. Cutting with a rolling cutter or a rocker knife will crush and decompress the cornicione (the puffy crust edge). Using the tips of the shears, poke a hole and then snip the top of the crust. Make a second cut from the side and then continue to cut to the center of the pizza. Repeat the snipping and cutting to make slices.

Chocolate Carrot Cake

Serves 12

Ingredients

• For the cake
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/3 cup Dutch processed cocoa powder
  • ¾ cup sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • Pinch of cinnamon
  • 1/2 cup buttermilk
  • 2 carrots (about 1 cup), finely grated
  • 1 egg
  • ½ cup of algae or canola oil
  • 1 tablespoon vanilla
• For the Frosting
  • 8 ounces cream cheese
  • 2 ounces butter, softened
  • 1 teaspoon lemon juice
  • 2 1/2 cups powdered sugar
  • ½ teaspoon vanilla

Mar 21

Learn how to use stinging nettles in your cooking with this delicious hazelnut pesto gnocchi

Mar 13

Watch this beloved Bay Area bakery handcraft their most popular donuts

Directions

Preheat the oven to 350. Grease and line a 8×8 square pan with parchment paper. Set aside.

In a large mixing bowl, combine the flour, cocoa, sugar, baking soda, cinnamon and salt. Create a well in the center and pour in the buttermilk, grated carrots, egg, oil and vanilla. Whisk until thoroughly combined. Pour the batter into the cake pan. Bake in the oven for about 20 minutes, or until a knife inserted into the center comes out clean.

To make the frosting, in large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar (sift in if lumpy) until frosting is smooth and creamy. Spread on top of cake. Cut into 3 rows by 4 rows. Cover and refrigerate any remaining cake.

Enjoy!

California Live’s Danielle Nottingham sat down with Phil Rosenthal, host of Netflix’s “Somebody Feed Phil,” and his daughter Lily to dish out details on their new book for picky eaters: “Just Try It!.” We had so much fun chatting and playing a father-daughter version of the ‘newlywed game’ with them, and are excited to bring you the interview in its entirety!

Movies Mar 21

Spotlighting the best female-led & directed films from old-school classics to upcoming blockbusters

Mar 18

Comedian & AGT Finalist Preacher Lawson talks new special

NETTLE-HAZELNUT PESTO

Ingredients

• 5 cups stinging nettle leaf
• 2 1/2 cups parsley leaf and stem
• 1/4 cup whole hazelnuts
• 3 oz fresh squeezed lemon juice
• 1 cup extra virgin olive oil
• 6 garlic clove roughly chopped
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper 

Mar 12

Build the ultimate Mediterranean Mezze platter to impress your guests 

Food & Drink Mar 12

This first-of-its-kind mochi pizza is our new fixation 

Directions

• Set a pot of salted water (6 quarts of water and 1 tablespoon of salt) to boil. Meanwhile, set aside a large bowl of ice water.
• Rinse stinging nettle in cold water to remove any dirt (be sure to use tongs when handling nettle to avoid being stung).
• Reduce boiling water to a simmer and drop nettle into the pot to blanch (about 30 seconds). Blanching the nettle removes the sting.
• Remove blanched nettle to the bowl of ice water to shock (this helps the nettle retain its color).
• In a high speed blender combine nettle and remaining ingredients and blend until smooth.

Skincare

• Annmarie Borlind, Pioneers of non-toxic skincare
  • Average price: $33 – $55
  • Managing Director and Co-owner Alicia Lindner
    • One of the original players in natural skincare (many years before the emergence of non-toxic beauty brands), the Annmarie Borlind brand is revered for their clean formulations and highly effective skincare such as their Skin Boosters and Vegan Collagen line that are reasonably priced. And Alicia Lindner, the granddaughter of the original founder is leading the way.
• Exponent Beauty, Supercharged Serums
  • Average price: $98
  • Founder and CEO Liz Whitman
    • Liz has disrupted the skincare industry with Exponent. After extensive lab testing, she found almost all skincare products, including top selling luxurious brands, degrade by 40% in just six weeks (talk about a waste of money!), so she created a new advanced system delivering the most supercharged skincare you can find today – and it does not degrade. The serums – Retinol, Vitamin C and Coq10 are in powder form and mixed with hyaluronic activated right in the palm of your hand for the freshest, most potent, cost-effective skincare anywhere. 

Mar 14

This is your dermatologist-approved guide to ‘clean beauty' & sensitive skin

health & wellness Mar 15

Learn about float therapy and its science-backed benefits

Makeup

• Girlactik, Innovative makeup
  • Average price: $12 – $38
  • Founder and Creative Director Galit Strugano-Wigdor
    • Over 20 years ago and with less than $2,000 in savings, Galit created her first hit makeup product beloved by editors and makeup artists around the world… the ultra clever two step sparkle eyeliner designed to keep glitter in place. Today Girlactik is a favorite of women of all ages and Galit has gone on to create a full range of of luxurious makeup in stunning shades and formulations that are super wearable and thoughtful including favorites such as her Jello Gloss Lip Balms, Shimmer Face Powders, Shadow Sticks, Face Oil Serum, Rose Lip Oil, Dual Wand Mascara, and Long Wear Gel Eyeliners and more.
• Iris & Romeo, Skincare-infused makeup
  • Average price: $26 – $45
  • Founder and CEO – Michele Gough Baril
    • After working in the cosmetics industry for many years, Michele took a break and focused on slow living and living with more meaning.  She re-emerged with Iris & Romeo – multi-tasking skincare infused makeup that delivers easy breezy, natural looking skin. From featherlight tinted SPF with Vitamin C to their viral all over multi balm sticks and peptide infused lip color, this is low maintenance makeup you can live in. 
• Refy Cosmetics, Brow products & more
  • Average price: $20 – $30
  • Co-founded by Jess Hunt and Jenna Meek (also the CEO)
    • Refy’s motto is “simplifying beauty, encouraging you to embrace you.” Jess Hunt is a model (with brows that wow) and influencer who shares swoon-worthy tips with a community of nearly two million followers and Jenna Meek has massive business moxie and spearheads REFY with an entrepreneurial spirit. The line is dapperly designed and the multifunctional, products including their viral lash and brow sculpts are vegan, fragrance free, and Leaping Bunny certified

Hair

• T3 Hair Tools, Elevated technology
  • Average price: $112
  • Co-founder Julie Chung
    • Julie and her husband Kent Yu are responsible for elevating ho-hum, boring beauty tools with their brand T3 – these are sleek, elegant, design-forward hair dryers, flat irons, curling irons and more, that are powerful, professional quality, healthier for the hair, look beautiful on any bathroom counter, and beloved by the top hair stylists in the world.

Home

• Ourside, Handcrafted Fragrances
  • Average price: $35 – $79
  • Founder and CEO Keta Burke-Williams
    • Keta Burke-Williams started working on the idea for Ourside during the first summer of Covid while on break from earning her MBA at Harvard Business School. She developed scents intended for self-care and connection and is inspired by her mother and a recurring story she told of walking in a garden in Tunisia surrounded by night-blooming jasmine. Ourside’s product lineup has three mesmerizing, unisex fragrances: Moon Dust, Nostalgia (another ode to the jasmine that inspired the brand) and Dusk.

Ingredients—

• 1 Tbsp Olive Oil
• 2 Pounds Lamb Shoulder boneless cut into half in pieces
• ½ Tsp salt
• Black pepper to taste
• 1 large onion diced
• 2 carrots peeled and cut into large chunks
• 1 parsnip cut and peeled into large chunks
• 4 cups water
• 3 large potatoes peeled & quartered
• 1Tbsp fresh rosemary chopped
• 1 Cup leeks chopped
• 1 Tbsp parsley chopped for garnish

Directions—

• Heat oil over medium heat in a large stock pot or Dutch oven.  
• Add lamb pieces and cook, stirring gently, until evenly browned
• Season with salt & pepper
• Add onion, carrots, parsnips, and cook gently aside the meat for a few minutes
• Stir in the water
• Cover and bring to a boil before turning the heat down to low
• Simmer for an hour or longer until tender depending on the cut of meat
• Stir in potatoes and simmer for 15 to 20 minutes before adding the leeks and rosemary
• Continue to simmer uncovered, until potatoes are tender but still hold
• Serve hot in bowls and garnish with parsley

Ingredients:

• 4 cups bread flour
• 1 cup sugar
• 4 teaspoons baking powder
• 4 1/2 teaspoons ground cinnamon
• 4 teaspoons freshly grated nutmeg
• 3 teaspoons ground ginger
• 2 teaspoons ground allspice
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground cloves
• 2 eggs
• 1 1/4 cups sour cream
• 4 tablespoons unsalted butter, melted
• Rice bran oil
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract

Instructions:

• Sift flour, sugar, baking powder, cinnamon (3 teaspoons), ginger, nutmeg (3 teaspoons), salt, allspice (1 1/2 teaspoons), and cloves. Put aside.
• Mix eggs, butter and sour cream with a mixer until smooth.
• Add dry ingredients as mixing, to create sticky dough.
• Heat 3 inches of rice bran oil in 8 qt. saucepan to prepare for deep frying (ideal temperature is 335 degrees F).
• Oil hands before handling dough, then roll 1/4 cup of batter into a sticky, loose ball.
• Poke hole in center of dough using thumb.
• Carefully place dough into oil to fry. Flip when golden brown (3-5 minutes).
• Use a wooden spoon end to remove doughnuts from the fryer, and place on a rack or plate to cool.
• Remainder of dry ingredients used to create vanilla glaze.
• Mix allspice, nutmeg, cinnamon, powdered sugar, vanilla and 1/4 cup water until smooth.
• Dip tops of old fashioned doughnuts in your homemade vanilla glaze and let sit until glaze is beautifully set, and your very own Johnny Doughnut is ready to eat!

Ingredients:

1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
1 large tomato, diced
1/2 red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 tablespoons olive oil
Salt and pepper to taste

Instructions:
1. In a large bowl, combine black beans, corn, tomato, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the bean mixture and toss well.
4. Serve immediately or refrigerate for later. This salad is great on its own or as a side dish.

Cookies & Cream (or Berry) Chia Seed Pudding

Ingredients: 

1/4 cup chia seeds
1 cup plant-based milk (coconut, almond, soy, or oat milk)
2 tablespoons crushed chocolate sandwich cookies (if desired)
1-2 tablespoons maple syrup or agave nectar (adjust to taste)
1/2 teaspoon vanilla extract
Optional toppings: additional crushed cookies, coconut whipped cream, or chocolate shavings

Directions:

1. In a bowl or jar, combine chia seeds, plant-based milk, crushed chocolate sandwich cookies, maple syrup (or agave nectar), and vanilla extract. 2. Stir well to ensure an even distribution of ingredients.
3. Let it Set: Cover the bowl or jar and refrigerate the mixture for at least 3-4 hours or overnight. The chia seeds will absorb the liquid and take on a pudding-like consistency.

High Protein Cucumber Salad 

Ingredients:

1 cup Greek yogurt (or dairy-free yogurt for a vegan version)
2 cups cucumber, diced
1 cup cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed
Fresh dill or mint, chopped (for garnish)
Salt and pepper to taste

Directions:

1. In a large bowl, combine Greek yogurt, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
2. Add the drained and rinsed chickpeas to the mixture.
3. Season the salad with salt and pepper according to your taste.
4. Gently toss all the ingredients until well combined.
5. Garnish with fresh chopped dill or mint for added flavor.
6. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
7. Serve chilled and enjoy a refreshing and fiber-rich yogurt cucumber salad with the nutritious addition of chickpeas.

No Bake Chocolate Bites

Ingredients:
1 cup rolled oats
1/2 cup nut butter (peanut butter, almond butter, or your choice)
1/3 cup honey or maple syrup
1/2 cup ground flaxseeds
1/2 cup raisins or chopped dried fruits
1 teaspoon vanilla extract
A pinch of salt (optional)
Additional add-ins: Chopped nuts, chia seeds, or shredded coconut (optional)

Instructions:
1. In a large bowl, mix rolled oats, ground flaxseeds, and a pinch of salt if desired.

2. Add nut butter, honey or maple syrup, and vanilla extract to the dry ingredients. Mix well until the mixture is evenly combined.
3. If desired, you can add chopped nuts, chia seeds, or shredded coconut for extra texture and flavor.
4. Take small portions of the mixture and roll them between your palms to form bite-sized balls. You can adjust the size based on your preference.
5. Place the oat bites on a parchment-lined tray or plate and refrigerate for at least 30 minutes to help them firm up.
6. Once chilled, transfer the oat bites to an airtight container and store them in the refrigerator. They can be enjoyed chilled or at room temperature.
7. Enjoy: Grab a couple of these fiber-packed oat bites whenever you need a quick and nutritious snack.

Elderberry Cheesecake Bites Recipe

Ingredients

Crust

—1 cup pitted dates
—1 cup raw walnuts

Filling (first layer)

—1 1/2 cups raw, soaked cashews

—1/4 cup lemon juice

—1/3 cup coconut oil (melted)

—2/3 cup full-fat coconut milk or another plant-based milk

—1/2 cup honey (agave nectar or maple syrup to make it vegan)

Filling (second layer)

—Leftover cashew blend from the first layer

—½ cup fresh berries

—3 tablespoons elderberry syrup 

Toppings

—Additional fresh berries, caramel, chocolate drizzle or honey

Directions

Crust

1. Puree 1 cup pitted dates and 1 cup raw walnuts in a food processor until it’s finely chopped and sticky.
2. Press the dates and walnut blend into the bottoms of a muffin-cup lined muffin pan.

Filling (first layer)

1. In a mixer, puree filling ingredients until creamy and then pour on top of the crusts, filling halfway.
2. Place in the freezer for about 30 minutes. You will have filling left over.
3. Filling (second layer)
4. Puree remaining cashew filling with ½ cup fresh berries and 3 Tablespoons Carmel Berry Co. elderberry syrup.
5. Pour over the first layer, filling to the top, then add fresh berries and any other desired toppings. 
6. Freeze until hard (about an hour), peel off the muffin cups and enjoy! You can keep them in the fridge for up to three days or in the freezer for a couple weeks.

Ingredients:

0.5 oz Campari
1oz Appleton Signature
0.5 oz Lime Juice
0.5 oz Raspberry-Mint Syrup
Top with Champagne Lallier Rosè

Method—

1. Combine Campari, Appleton Reserve Blend, Raspberry and Mint Syrup and lime juice in a shaker filled with ice.
2. Strain into a coupe glass
3. Top with Champagne Lallier Rose
4. Garnish with frozen raspberry

•  1 1/2 oz. Código 1530 Rosa tequila

•  1 ounce lime juice, freshly squeezed

•  3/4 ounce agave

•  1/2 ounce red wine

•  Garnish: lime wheel

Mix all ingredients except red wine. Strain into glass. Top with red wine.

Ingredients—

• Oil or pan spray for mini loaf pan

• 4 bananas

• 1/2 cup avocado or algae oil

• 1 egg

• 1 tablespoon vanilla extract

• 1/3 cup Greek yogurt, plain or vanilla

• 1 ¼ cup all-purpose flour, such as Flourish

• 2 tablespoons flax seeds, ground

• ¾ cup sugar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 tablespoons Dutch-processed cocoa powder, optional

Method—

• Preheat the oven to 350°F with a rack in the center position. Oil or spray the mini loaf pans.

• Place the bananas, oil, egg, vanilla, and yogurt in a blender. Blend until smooth.

• In a bowl, whisk the flour, flaxseeds, sugar, baking powder and salt. Pour the banana mixture into the flour mixture and whisk until thoroughly combined. Pour half into the mini loaf pans (about 1/3 cup per loaf). Add the cocoa powder to the remaining batter, whisking until combined. Divide the remaining batter between the rest of the mini loaf pans.

• Bake for about 15 minutes, or until a knife inserted into the center comes out with only a few crumbs on it. Cool before serving. Leftovers can be stored in the freezer, wrapped in plastic, for up to a month. Simply leave out at room temperature the night before.

Ingredients:

Baby Bell cheeses or thick cheeses of choice 

Strawberries washed and dried
Raspberries rinsed and patted dry
Blackberries rinsed and patted dry
Red grapes, separated into small clusters

For Assembly:
Wooden skewers or toothpicks
Decorative paper or cellophane
Ribbon or twine for tying.

Directions: 

1. Wash and dry the berries thoroughly.
2. Keep the stems on the strawberries for a more elegant presentation.
3. Place the berries around the cheese on the platter, filling any gaps.
4. Assemble the Bouquet:
Take a wooden skewer or toothpick and thread a combination of cheese and berries onto it. You can mix and match to create colorful and visually appealing combinations.
Arrange the skewers in a bouquet shape. You can group them together to form a tight bouquet or spread them out for a more relaxed look.

Baked Strawberry Oat Bars 

Ingredients:
2 cups rolled oats.
1/2 cup coconut oil, melted.
1/3 cup maple syrup or agave nectar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 to 1.5 cups fresh strawberries, hulled and chopped, or 1 cup freeze-dried strawberries (if using freeze-dried, rehydrate them with a bit of water)
1/2 cup chopped nuts (optional, such as almonds or walnuts)
Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a baking dish (8×8 inches or similar size) with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats and salt.
3. Add Wet Ingredients: Pour in the melted coconut oil, maple syrup (or agave nectar), and vanilla extract into the dry ingredients. Mix well until the ingredients are evenly combined.
4. Prepare the Base: Take about two-thirds of the oat mixture and press it firmly into the bottom of the prepared baking dish. This forms the base of your bars.
5. Add Fresh or Rehydrated Strawberries: Spread the chopped fresh strawberries or rehydrated freeze-dried strawberries over the oat base.
6. Add Topping: To the remaining oat mixture, you can add chopped nuts if desired for added texture and flavor. Sprinkle this mixture over the strawberries, creating a crumbly topping.
7. Bake: Bake in the preheated oven for about 25-30 minutes or until the edges are golden brown.
8. Cool and Slice: Allow the bars to cool completely in the baking dish. Once cooled, lift the bars out using the parchment paper, and place them on a cutting board. Cut into squares or bars.

Cheesecake Stuffed Strawberries
Ingredients:
1-pound fresh strawberries, washed and hulled
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Graham cracker crumbs for garnish (optional)
Instructions:
1. Wash the strawberries and cut off the tops (hull them). Make a small hollow in each strawberry using a small knife or a melon baller to create a cavity for the cheesecake filling.
2. Make the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well combined.
3. Fill the Strawberries: Using a spoon or a piping bag, fill each strawberry with the cheesecake mixture. Fill them generously, allowing the filling to slightly mound on top.
4. Chill and Serve:
Place the stuffed strawberries in the refrigerator for at least 30 minutes to allow the cheesecake filling to set.

Ingredients: , 1/2 oz Lemon juice, 2 Dashes Simple syrup, 2 oz Rosé Champagne – (optional 1 oz Vodka)

Preparation: Combine syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with Champagne. Stir gently. (Option – for an extra kick add 1 oz of vodka)