Good grief it is soooo wickedly hot all I want is cold food that doesn’t require my oven to be turned on. What is the deal with this heat? 111 degrees today and it’s a struggle to do anything except be underwater in the pool!

For years I’ve been after Molly for this recipe! It goes without saying here that any barbecue or get together at my house goes with an unspoken request for this salad. The flavors are so perfectly balanced, the textures so crisp and fresh, that I’m still surprised by the simplicity of the recipe. It really is a quick, non-lettuce salad to bring anywhere as a respectable contribution to any meal. Now I have the recipe immortalized here and can never lose it again. Whew!

Here’s a bunch of pretty food and beautiful Molly images to get you in the recipe mood. Thanks Molly!!

Grilled corn cob in the husk

Woman's hand cutting grilled corn from the cob

Hands tossing summer Corn Salad with tomatoes and avocado

hands squeezing lemon into summer Corn Salad with tomatoes and avocado

  • 4 Ears of Corn
  • 1/2 red onion
  • 1 container of cherry or grape tomatoes
  • 1 large or 2 small avocados
  • 1 ball of fresh mozzarella
  • Olive oil
  • Balsamic Vinegar
  • 1/2 Lemon
  • Salt/Pepper to taste
~ To grill the corn, heat grill on low and place the corn directly on the grill with the husks on. Turn occasionally.  After about ten minutes, remove husks and char 1-2 minutes each side. Let cool.
*** If you do not grill the corn, slice it off the cob first and sauté in EVOO until cooked through. Let stand to cool. If you sauté the corn, no need to add more olive oil when dressing the whole salad.
~ While the corn is cooling, dice the red onion, halve or quarter the tomatoes depending on size. Chop the avocado and mozzarella into bite size pieces. Season with salt and pepper to taste. Add a squeeze of fresh lemon juice.
~ Once the corn has cooled to the touch break each ear in half to slice off the kernels. Toss the corn with the other ingredients and lightly drizzle EVOO and Balsamic vinegar.
**Variation: Use lime instead of lemon and add some fresh cilantro. Yum!
Summer Corn Salad with tomatoes and avocado

When Molly was up for showing me how she makes homemade lasagna noodles rolled entirely by hand I was pumped. I can’t eat them but, man was I happy to shoot her making these beauties (and housing all the layers between noodles)! This lasagna was a BIG hit in our houses. It’s chock full of flavorful vegetables and the perfect satisfying dish for any meatless Monday (or wednesday, or thursday…). I actually think I like it better than it’s meaty cousin. GASP! Shhhh don’t tell, snitches get stitches!

Molly’s artisanal noodle making was so very beautiful to shoot that I’ve included more images than usual to take ya’ll on the “maker’s” journey with us. Kick back and enjoy because there’s plenty of work to come when you make and roll your own lasagna noodles the old-fashioned way;) You can do it! Let’s see those muscles!

Woman cracking an egg into a pile of flour to make pasta.

Woman cracking an egg into a pile of flour to make pasta.

Woman kneading dough to make pasta.

Woman pulling and flipped fresh rolled pasta dough.

Woman cutting freahly made lasagna noodles.

Sauteed pan of vegetables including squashes, onion and tomatoes.

Woman assembling a vegetable lasagna with homemade noodles.

Woman assembling a vegetable lasagna with homemade noodles.

Woman assembling a vegetable lasagna with homemade noodles.

Woman spooning vegetable sauce.

Woman assembling a vegetable lasagna with homemade noodles.

PASTA
  • 3 c.+ All purpose flour
  • 4 Eggs
  • Pinch of Salt
  • 1 tbsp of warm water
~ Form a volcano shape with the flour and sprinkle with a pinch of salt.
~ Crack eggs into the well of the flour.
~ Using a fork begin to beat the eggs and slowly draw in the flour the combine. As the dough starts to come together, use your hands to knead. Add warm water or more flour to get a tacky, yet firm consistency.
~ Let the dough rest for 1 hour. Divide dough into 4 equal parts. Using a rolling pin roll (or a pasta maker if you have one!) out each ball like your life depends on! Roll the dough to approximately 1/8 of an inch or thinner.
~ Use a paring knife to cut each sheet into 3-4 inch strips. Each sheet will yield 3-4 strips. Lay the strips out flat to dry while make the ragu and herbed cheese fillings.
VEGGIE RAGU
  • 1 28oz can whole peeled tomatoes
  • 1 14 oz can crushed tomatoes
  • 1 Yellow Squash
  • 1 Green Zucchini
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Large Yellow Onion
  • 1/4 c. chopped fresh herbs (we used Basil, Thyme, and Rosemary)
  • 1/4 c. light dry red wine (we used Pinot Noir)
  • 1/4 c. grated parmesan cheese
  • 2 tsp. minced garlic
  • Salt and Pepper to taste
Chop all of the fresh veggies into bite size pieces. For the squash and zucchini quarter then slice.
~ Heat olive oil to a large skillet at medium heat. combine squash, zucchini, peppers, and onion to skillet. Saute for 5-7 minutes until all of the veggies begin to soften.
~ Add garlic and cook for another 2 minutes.
~ Add in tomatoes and red wine. Let the mixture cook down stirring occasionally to break up whole tomatoes. Season with parmesan cheese and salt and pepper to taste. Allow the mixture to simmer for approximately 30 minutes. Turn off the heat and let stand for another 30 minutes.
HERBED CHEESE FILLING
  • 1 container whole milk ricotta cheese
  • 1/4 c. Parmesan cheese
  • 1/4 c. chopped fresh herbs (we used Basil, Thyme, and Rosemary)
  • Fresh ground pepper
Combine all ingredients and stir well add more pepper and herbs to your liking.
Layering and baking: 
~ Preheat oven to 400 degrees.
~ Use an 11X13 baking dish to layer the lasagna in. Coat the bottom of the pan with the veggie mixture and then lay down the first layer of pasta. Add a thicker layer of the veggie mixture on top of the pasta and then dot with tsp. size spoonfuls of the HERBED cheese mixture. Layer again with pasta and repeat. You should have enough pasta and filling for four layers.
~ After the last layer of pasta, add the last of the veggies and cheese plus shredded bits of mozzarella cheese, more herbs, and pepper. Bake for 35-45 minutes until the cheese is bubbly and lightly golden! Let it cool for 10-15 minutes for serving. Voila : )
 Homemade vegetable lasagna with handmade noodles.

I don’t often post about client work, but we had a super fun shoot for a local clean meal delivery business called Fitness Kitchen L.A. and man-oh-man was it fun, gorgeous and delicious AF!!! It’s really fun to get in with smaller local clients on the ground floor and collaborate on the looks and styles that will define their brand. We had way too much fun and ate way too much food on this shoot! Chef Marieno has some real vision for creating delectable, unique and truly nutritious meals. On to the GORGEOUS!!

Nutritious healthy omelet with tomatoes and citrus

Halibut with squash and squash blossoms

Brioche french toast with sausage, natural peanut butter and berry compote

Harvest Kale Salad with chicken, squash, almonds and avocado

Espresso steak with a sunny egg and brussel sprout slaw

Meal plans including deviled eggs, halibut and spinach omelet

Chef Marieno with his dog

There can never be too many ways or variations to make eggs! In our house, they are the ultimate fast food. I poach them in leftover chili and soups and it makes every leftover dish richer and more nutritious. I actually don’t understand why there isn’t a restaurant dedicated to putting eggs on EVERYTHING! Seems like a no-brainer. If you know of such a restaurant please fill me in!

Anyway, on with the show! Eggs in Cocotte are delicately baked eggs in individual portions. Easy to make for a good amount of people (my in-laws will be eating these when they visit over the holidays) and super, fancy pants impressive. It’s a decadent, warming cool-weather breakfast (or lunch, or dinner!).

baked eggs in pots with mushrooms and prosciutto

  • 4 ounces prosciutto, chopped
  • 1 shallot, chopped
  • olive oil to sauté
  • 9 large meaty mushrooms (shitake, portobella etc.), sliced thick
  • pat of butter
  • 1 Tablespoon cream (1 teaspoon per pot)
  • few large sprigs fresh thyme, miced
  • 2 sprigs fresh rosemary, minced
  • 1/2 cup gruyere, grated
  • 8 eggs
  • sea salt and freshly ground pepper
  • toast points for serving

~ Heat oil in a large skillet. Add shallots and sauté for about 3 minutes. Add chopped prosciutto and sauté another few minutes until crispy. Remove from pan and set aside.

~ Melt butter in skillet, then add mushrooms and sauté until tender. In the skillet, toss together the mushrooms, shallots, prosciutto and most of the rosemary and thyme (reserve some for garnishing).

~ Preheat oven to 375 degrees.

~ Butter or oil the small pots or ramekins. Spoon the mushroom mixture evenly into the bottom of each pot. Drizzle a teaspoon of cream into each pot and divide cheese among the dishes. Make 2 depressions in the mixture with the back of the spoon to cradle the eggs. Crack two eggs in each pot, sprinkle a bit of extra  cheese on top of the eggs.

~ Get a pan big enough to fit the 4 pots and fill it with water so that the water goes half way up the sides of the pots. Either bring water to boil in the pan or, if using a glass baking dish you can let the dish heat in the oven and boil water in a hot pot to fill the baking dish.

~ Place the pots in the water bath and carefully place in oven. Bake for 13-16 minutes though I recommend checking on them at 10 minutes due to differences in oven temperatures.

~Once whites are set but yolks are still runny, remove from oven. Sprinkle with salt, pepper, thyme and rosemary. Serve with toast points.

ENJOY!!!

 pan of sautéed prosciutto mushrooms and herbs

MAN, OH, Maaaaaan are these a winner! I had lost my hand-scrawled, barely legible recipe for my flourless banana muffins and tried a few others I’d found online. It was…disappointing to say the least. I dug through every single recipe paper I had until I finally found the damn thing, and it was SO worth it!!! I’ve adapted my original recipe to be even more incredible. I prefer gluten-free recipes that don’t require an alternative flour as they rarely have much, if any, nutritional value (though, I’ll admit, sometimes you just want a damn baked good!). I pretty much keep these in stock at our house and make a double batch (24 mini and 12 regular muffins) whenever we start to run low. We eat these for breakfast more often than not!

Oh and I buried the lead! This recipe is whipped up quicker than quick in a high speed BLENDER!!! You’re welcome;)

Roasting the bananas is totally optional but quite delicious if you have 15 minutes to spare. You can customize this recipe with walnuts or pecans. I usually use my homemade almond butter but have also used the raw store bought variety that is only almonds and it works great too!

Flourless chocolate banana bread muffins

*makes ~ 12 regular or 24 mini muffins

  •  1 1/4 cups old fashioned oats
  • 3 medium ripe bananas (if desired, roast bananas in skin on baking sheet at 350 degrees for 15 minutes)
  • 1/4 cup almond butter
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup chocolate chips or chunks

~ Preheat oven to 350 degrees and grease a muffin tin.

~ Combine all ingredients except chocolate in a high powered blender. Blend until smooth. If the batter is warm, let cool before stirring in the chocolate or it will melt. Stir in chocolate.

~ Pour into muffin tins filling each hole a little over 3/4 of the way full.

~ Bake at 350 degrees. Bake regular muffins for 15-16 minutes and mini muffins for 12-13 minutes. Baking times may vary depending on the amount of natural oil in your particular almond butter so keep an eye and don’t over-bake. They should be fluffy and very moist.

ENJOY!!!

 Flourless chocolate banana bread muffins

Flourless chocolate banana bread muffins

Today I bring you golden turmeric milk, a delicious, healing tonic originating in Indian Ayurvedic medicine. Turmeric is praised for its anti-inflammatory and antioxidant properties. It can reduce swelling and, many say, help coughs and colds. Ginger aids in digestion and settles the stomach, not to mention the bright, spicy flavor of fresh ginger! Both turmeric and ginger are recommended for headache sufferers due to their anti-inflammatory effects.

This turmeric milk is divine hot, so soothing and restorative especially before bedtime. It’s also delicious and invigorating cold. My toddler goes nuts for it! She likes the spice I guess!

The pepper and coconut oil in this recipe are actually quite important as they aid in the absorption of curcumin, which is the compound responsible for turmeric’s incredible medicinal qualities. I use fresh ginger and turmeric both of which you can get at many markets and asian markets. If you cannot find fresh turmeric, you can substitute 1 teaspoon dried ground turmeric to see how that suits your tastes and incrementally add more if you like. Fresh turmeric has a brighter flavor than its dried counterpart so try both and see what you prefer!

I plan to make this with homemade coconut milk too. I’m sure it will be a wonderful vegan alternative!

Golden Turmeric Milk with ginger honey and cinnamon

*servings 2

  • 3 cups whole milk
  • 3 inches fresh turmeric, scrubbed and sliced but not peeled
  • 5 inches fresh ginger, scrubbed and sliced but not peeled
  • 3 cinnamon sticks, ~4 inches each
  • 3/4 teaspoon peppercorns
  • 1 vanilla bean, split and scraped
  • 9 cardamom pods
  • 1 Tablespoon coconut oil
  • 1 Tablespoon honey
  • pinch ground cinnamon

~ Heat milk gently in a saucepan. Stir in all ingredients except honey and ground cinnamon, making sure to scrape the vanilla bean seeds into the milk then tossing the remaining pod in the pan as well.

~Bring the milk to a low simmer and steep at a simmer for 10-15 minutes. Strain mixture and stir in honey. Pour into cups and sprinkle a pinch of cinnamon into each cup (look how pretty the cinnamon is swirling in the cup. ahhhh:).

ENJOY!!!

 Golden Turmeric Milk with ginger honey and cinnamon

Golden Turmeric Milk with ginger honey and cinnamon

I won’t go on and on about gut health yet again or ramble about the benefit of collagen and gelatin on the guts or skin and hair. There are many, many other blogs that can provide that info. Suffice it to say that collagen, in this case in the form of gelatin, is an incredible source of healing protein for your connective tissues, guts, skin, hair, bones, joints and even your hormones! Give it a try but, as with all things, start slow. Introducing gelatin into your diet can really get the wheels moving in your colon if you eat too much too fast! You get the picture;)

These pasture raised beef gelatin gummies have endless flavor possibilities. Once you get teh hang of the basics you can really let your imagination run wild! We really love the additional of homemade coconut milk to gummies. It add a wonderful silky body and rich flavor to any flavor combo! You can use any juice or milk (nut or animal) you like:)

These are some of my favorite recipes as a jumping off point! Have fun with it! I even give my kiddo her probiotic and elderberry syrup in gummy form. She looooves it!

Copyright Crystal Cartier all rights reserved 2016

Horchata Gummies

1 cup coconut milk, divided (I use homemade)
3 Tablespoon gelatin (I use this brand)
2 Tablespoons honey
1 teaspoon ground vanilla
1/2 teaspoon cinnamon
silicone molds

**other flavor ideas
 Orange Creamsicle:  1/2 cup OJ + 1/2 cup coconut milk
 Coffee: steep coconut milk in coarse ground coffee. Strain.
Cocoa: + 1 Tablespoon cocoa powder
Berry: 1/2 cup pureed berries + 1/2 cup coconut milk
Elderberry: 1/2 cup elderberry syrup + 1/2 cup coconut milk
Probiotic: + 3 1/2 Tablespoons probiotic powder added AFTER whisking in hot liquid. A serving is 10 gummies

~ Gently heat 1/2 cup of coconut milk on the stove until it’s hot but not bubbling. Put remaining 1/2 cup room temp coconut milk in a spout bowl. Gradually whisk gelatin completely into unheated milk to temper the gelatin. Whisk hot milk it into gelatin mixture then whisk in honey, vanilla and cinnamon.

~ Quickly pour into silicone molds set on a baking sheet. Refrigerate to set. Pop out of molds and store in airtight container in fridge.

* This same recipe holds for any liquid you use. Temper gelatin in half of the liquid at room temp then blend gelatin with the remaining half of hot liquid. Easy Peasy!

ENJOY!!!

Copyright Crystal Cartier all rights reserved 2016

It’s been HOT HOT HOT! I know this summer has been unusually brutal for most of the country, and here is Los Angeles we are no exception. It seems like the entire area has been burning since May. The smoke and heat blowing in are oppressive.

Now that I’ve made you think about all that sweaty misery, let’s talk about soup! Ha! No but seriously, this is a late summer soup because the corn is best fresh off the cob. It’s super crisp and bursting with flavor. I love chowder hot but this version tastes simply amazing cold. Dollop of sour cream on chilled sweet potato corn chowder is just the nutrient boost your sweaty booty needed! You can customize the degree of thickness by pureeing more or less of the soup. Keep it broth-y and skip blending altogether.

This is a great, flavorful and healthy soup that’s easy for toddlers to eat too because it’s thick and sticks to the spoon a bit;)

Ps: We already went through this pot of soup and I’ll be making another today. Cool, healthy, delicious food doesn’t get better than this!

Vegan sweet potato corn chowder

 

*serves 4 as a main dish

  • olive oil
  • 2 cloves smashed garlic
  • 1 onion, finely chopped
  • 3 teaspoons cumin
  • 2 large sweet potatoes, peeled and diced
  • 1 quart vegetable (or chicken if not vegan/vegetarian) stock
  • 1 red bell pepper, diced
  • 7 ears of corn, kernels cut from cob
  • avocado, diced
  • cilantro, chopped (optional)
  • sour cream (optional but lovely if serving chilled)
  • salt and pepper

~ In a stock pot, heat oil and sauté onion and garlic for 5 minutes until fragrant and onion becomes translucent.
~ Add cumin, salt and pepper and stir to coat.
~ Add sweet potatoes and stir to coat. Sauté for 5 minutes.
~ Add stock, bring to bowl, reduce to and simmer for 20 minutes or so until the sweet potatoes become fork tender.
~ Add corn and bell pepper, cover and simmer for 10 minutes.
~ Turn off heat, let cool a bit then ladle 1/3 of the soup into a blender. Blitz until pureed. Stir puree back into soup. Salt and pepper to taste.
~ Ladle corn chowder into bowls and top with avocado and cilantro. If serving chilled, you can add a dollop of sour cream.

ENJOY!!!

I never intended to blog this recipe. It’s just a quick, healthy muffin I make in my blender for myself and my kiddo for a tasty, healthy snack on the go. One day I posted a photo of it on social media and got so many requests for the recipe that I realized maybe it’s exactly the type of no-frills, not-so-beautiful recipe everyone should have tucked away for a delicious, healthy convenience food!

These green muffins are heavy on the good stuff: almond butter, oats, blueberries, and spinach. No flours so they’re gluten-free to boot! Great way to sneak veggies into picky kiddos too!

Copyright Crystal Cartier all rights reserved 2016

*makes about 9 muffins

  • 1 medium ripe banana
  • 1 egg
  • 1/2 cup creamy almond butter
  • 1/4 cup rolled (quick cook steel) oats
  • Spoonful coconut butter (optional but yummy)
  • 1/8 cup pure maple syrup
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • Couple shakes pumpkin spice
  • Handfuls spinach or kale
  • 1/2+ cup blueberries, fresh or frozen

Preheat oven to 350 degrees. Grease a muffin tin. Blend all but blueberries in a high powered blender until smooth. Fold in blueberries and pour into greased muffin pan. Bake at 350 degrees 12-14 minutes until a toothpick comes out clean.

ENJOY!!!

Copyright Crystal Cartier all rights reserved 2016

There is nothing so delicious on a chicken sandwich than the sweet tang of pickled bell peppers. It takes a lame-o leftover turkey sammie and gives it a gourmet makeover in an instant. I’ve been playing around with this recipe for a bit and I think I’m ready to share it. SO delicious and makes a hearty amount to hold ya over for a while;)

Oh and it’s pretty. Like, really pretty.

Copyright Crystal Cartier all rights reserved 2015

* makes 2 pint jars

3 red bell peppers
3 yellow bell pepper
extra virgin olive oil
1 Tablespoon sea salt plus more to sprinkle on peppers
ground pepper
1 Tablespoon dried oregano
3/4 cup white balsamic vinegar
3/4 cup cider vinegar
3/4 cup water
2 Tablespoons sugar
2 cloves garlic, peeled and smashed
6 peppercorns

~ Preheat oven to 400 degrees.

~ Divide garlic and peppercorns between 2 wide-mouthed pint jars.

~ On a baking pan, rub peppers with olive oil and sprinkle with salt and pepper.

~ Roast 40 minutes, rotating halfway to evenly char. Let cool then slice and pack into jars.

~ Combine vinegars, water, oregano and 1 Tablespoon salt in a saucepan and bring to bowl.

~ Pour brine over peppers leaving room to tap the jars and release air bubbles. The top off with brine and cover tightly with lid.

~ Let cool then refrigerate and ENJOY!!!

 

* these lovely and delicious Persian Pickles are not be missed either!

Copyright Crystal Cartier all rights reserved 2015

 

 

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