I love wintertime in California. While the rest of the US is in the midst of one of the coldest winters in years, we are blessed with beautiful, cloudless days and 70-80 degree weather. That said, I’m sure with a little bit of persuading, you can “Tom Sawyer” me into flying out and shoveling your driveway. A little while ago, during one of these 80 degree weekends, my friend Jen and I made our way over to the Hollywood Farmers’ Market. If you ever have the chance, you must check this place out. Not only will you find a huge assortment of local and seasonal produce, but also poets, candle makers, dog trainers and even a whole alley dedicated to spices aptly named “Spice Alley.”
As it’s the season, we decided to grab some citrus on the way out, and that’s where I first came across the most beautiful Meyer lemons I’ve ever seen. Void of any blemishes and deep yellow-orange in color, I’ll admit, at first I thought they must be fake. After touching more than a few, I decided I must have them.
With all the amazing citrus fruits in season, we couldn’t limit this dessert to just limes. I hope you enjoy our twist on Key Lime Pie.
I have a semi-obsessive relationship when it comes to brussels sprouts. Let me explain. A little over a year ago, one of my coworkers brought in some oven-roasted brussels sprouts for lunch and offered me a taste. One measly bite and I was hooked. I remember driving directly from work to the nearest grocery store, buying a couple pounds of brussels sprouts and pan-searing them whole. The stove was barely turned off before I started popping one seared sprout at a time into my mouth, not caring that all my taste buds would be completely fried. Doesn’t sound too bad yet, does it? It gets worse. I swear, I ate brussels sprouts for every breakfast (yes, even breakfast), lunch and dinner for at least a week as well as a couple lunches a week for about three more months.
Though my love of brussels sprouts has since cooled, I’m still extremely fond of this recipe.
They may seem complicated, but homemade croutons are one of the easiest additions to a meal you kind find, and your guests will still be impressed by your flare. Once you see how simple they really are, I guarantee that you will never purchase store-bought croutons again. Store-bought croutons have lists and lists of unnecessary ingredients, in addition to unnecessary packaging.
We started off with a freshly baked baguette from Homeboy Bakery, which we picked up at the Brentwood Farmer’s Market.
There’s something special about waking up early on a Sunday morning and making the short trek to the local farmers’ market. I love discovering what’s in season, the smells from local food vendors and, let’s not forget, the free samples.
As Hailey mentioned, this year we’ve made it our goal to eat seasonal, locally-sourced foods. What better way to take advantage of this goal then with a red cabbage salad? I like to think of red cabbage as the super model of food. Not only is it good for you — low in calories and packed with a dose of vitamin C and essential minerals — it’s visually stunning. With its gorgeous purple leaves and white veins, it’s almost too pretty to eat. (Not that that stopped us. One thing you will soon learn is that Hailey and I love our food).