A MOTHER’S DAY DINNER

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Even though I didn’t spend Mother’s Day with my momma (don’t worry, she got treats last week), I was lucky enough to cook dinner for a beautiful family. That is one of the best parts of my job. Cooking for people on special holidays, where they come together and enjoy some time relaxing and catching up. The weather was perfect. They set a table outside in the garden and helped themselves to big platters of seasonal and organic food. The produce at the farmers market and Atwater Village Farm has just been getting better and better, so the meal was full of apricots, cherries, market greens, kale and much more. To finish it all off, Proof Bakery made me a batch of their heavenly Creme Fraiche Tarts topped with Blueberries and Candied Kumquats. I made some Organic Toffee with Milk Chocolate and Slivered Almonds for the chocolate lovers and the meal was complete.

feast

toasted baguette with ricotta, mint, and apricots

market greens with cherries and yogurt poppyseed dressing

kale salad with mint, serrano, toasted breadcrumbs and lemon parmesan vinaigrette

lentils with radicchio and honey turmeric walnuts

potatoes with thyme and fleur de sel

oven roasted organic chicken with rosemary

cumin scented carrots

sweets

creme fraiche tarts with blueberries and candied kumquats

organic toffee with milk chocolate and slivered almonds

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