Path Valley Apricots, Delicious!

IMG_5572 Eating lots right now– Brief season...  The board they are sitting on was made by the talented Margaret Boozer, it's from Darryl Carter's store on 9th Street, NW in DC.

I will serve them for dessert tonight with frozen coconut and candied almonds.

Frozen Coconut

1 cup young coconut water, 1 cup young coconut meat, 3 cups coconut milk, 1/4 cup plus 2 tablespoons coconut butter, 1/2 cup agave nectar, 1 teaspoon himalyan salt

  1. Combine all the ingredients in a high speed blender.  Adjust sweetness to your liking.
  2. Chill and freeze in an ice cream maker.
Candied Almond
 

1 cup almonds, 2 tablespoons honey, large pinch of sea salt, large pinch of sugar

  1. Preheat oven to 350 degrees.
  2. Combine all  ingredients on a baking sheet and place in oven.  Cook stirring often until golden brown, about 10 minutes.

Summer Power Breakfast Shake

IMG_5565 This is the breakfast shake that Martin Lane is drinking every morning to start her long days during her ballet summer intensive.  Seems to be working–

Shake

3/4 cup of green tea (I have been using sencha), 1/4 avocado, 1/4 cup raw cashew pieces or 2 tablespoons raw almond butter, 1 1/2 teaspoons hemp seeds, 1 1/2 teaspoons ground flax seeds, 2 teaspoons cocoa powder, 1 small banana, ice

Place all ingredients in a blender and process until smooth.  If too thick add a tablespoon or two of cold water.

Kale From Our Garden

IMG_5264 Right now we have big kale- both curly and tuscano in the garden.

A favorite preparation:

Slice kale very thin and dress with olive oil, apple cider vinegar, a tiny drop of honey, sea salt, pepper and cayenne.  Mix thoroughly with you hands to make sure all of the kale is coated with the dressing, taste, adjust the seasoning and eat.

Popcorn Granola

IMG_5250 For a drop off dinner last week we were asked to make a granola with no nuts, seeds, coconut or gluten.   We have been enjoying the left overs ever since!

cooked quinoa 2 cups, air popped pop corn 2 cups, rolled oats 2 cups, raw honey 2 tablespoons, sea salt 1 teaspoon, chopped dried figs 1 cup

Combine the quinoa, popcorn, oats, honey and salt on a sheet tray and place in 105 degree oven.  Stir every couple hours until dry, about 6 hours.  Stir in the figs and store in an airtight container.

Drop Off Dinner June 26, 2013

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Dinner for 8 last night:

Corn, Asparagus and Fava Beans

Green Tomatoes with Herbs

Pickled Cucumber with Fennel and Jicama

Yellow Squash with Fig, Kohlrabi and Basil

White Sweet Potato with Green Onion and Celery

Baby Collard Greens with Balsamic

Grilled Chilled Wild Alaskan Salmon

Corn Meal, Spelt and Rosemary Bread

Rhubarb Banana Tart

Bites: Oatmeal Popcorn Chocolate Chip Drops

Breakfast: Zucchini Bran Muffins

 

 

Last Week Drop Off Dinner Party

IMG_5134 IMG_5156 IMG_5121 IMG_5119 IMG_5105 8 person drop off Dinner Friday June 21, 2013, Eating Restrictions–– No shellfish, Nuts, Seeds or Coconut

Red Lentils with Vietnamese Cilantro and Leeks

Grilled Eggplant and Baby Zucchini

Tomato, Cucumber, Basil and Chive

Shiitake, Crimini, Purple Potato and Shallot

Black Rice with Spring Onion and Celery

Cabbage, Beet, Fennel and Carrot Slaw

Grilled Chilled Wild Rockfish

Buckwheat Bread

Strawberry Black Apricot Slump with Soy Milk Lemon Verbena “Cream”

Dessert Bites: Mini Chocolate Cakes

Breakfast: Quinoa, Oatmeal, Popcorn, Fig Granola

A favorite, Lemon Verbena

IMG_5081 A favorite herb in our garden is lemon verbena.  It is an annual in DC so we re-plant it every year.  Just over the last week the plants have turned the corner and suddenly there is plenty to cut.  We use the fresh leaves most often as a tea–– pour hot water over the fresh leaves, let seep and drink.  Lemon Verbena tea is a common way to end a meal in France and is said to aid in digestion.

Other common uses at 1508–– infused lemon balm vodka cocktail, lemon balm oatmeal cookies, frozen coconut lemon balm "ice cream"...

Color Wheel Bouquet, Washingtonian Bride and Groom Summer 2013 Issue

color theory Pum from Design Army contacted me a few months ago about doing this bouquet– I adore their work so I am always flattered and a bit nervous whenever we collaborate.  What a fun project!  I experimented with a bunch of different combinations before coming up with the final.  The incredible B&G team took the bouquet and made it look so good, thanks!  The summer 2013 Bride and Groom is now available.

The Butcher's Daughter NYC

3b887d9abe9f11e2b78322000a1fac13_7 Just back from a trip to NY... found a new favorite, The Butchers's Daughter– a newish mostly vegan restaurant downtown on the corner of Kenmare and Elizabeth Streets. We only had a pre theater snack– wrap, coconut yogurt based mango lassi and green juice. I look forward to returning for dinner which looks fantastic and does not use  processed foods which are often prevalent on vegan and vegetarian menus, it is vegetable heavy with nuts, whole grains, beans and seeds.

Private Home Restaurant Wednesday June 12

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Full house last night. This is what we served––

PASSING

Grilled Softshell Crab with Sorrel and Avocado, Rockfish on Sweet Potato with Chives, Flat Iron Steak with Baby Kale, Kohlrabi and Mustard,  Stuffed Squash Blossoms,  Porcini with Oregano

Lemon Balm Cocktail, (Chateau de Roquefort) VdP de Mediterranee Rose 'Grele' 2012

SEATED

Morel, Asparagus, Spring Onion, French Breakfast Radish and Arugula- Poppy Seed Bread

(Edmond Cornu) Ladoix V.V. 2008

Peas, Artichoke, Green Tomato and Small Tomato, Basil, Baby Zucchini and Pea Shoots- Corn and Herb Bread

(Vincent Dampt) Chablis AOC 2011

Grilled Chicken Thigh with Black Truffle, Black Rice, Leeks and French Beans- Spelt Olive Oil Bread

(Monsecco) Gattinara 2006

Moses Sleeper Cheese and Walnut Cracker

Strawberry Frangipane Tart with Frozen Rhubarb

(Thevenet) Blanc de Blancs de Chardonnay Brut NV

Bites: Chocolate Cake with Mint, Cashew Coconut Macaroon, Chocolate Sesame Drop

Take Home: Sesame Coconut Cookies