Carrot Puree with Browned Butter Sage

Carrot Puree. Something I never thought I would like. I was temped to make it one day and I was pretty shocked with the results. I used coconut oil instead of butter so it was much fluffier and quite delicious! A sweet and savory mix all in one. And what could be better than browned butter sage on top??

Ingredients:
1 lb organic carrots
1/2 tsp ground ginger
1/2 tsp cinnamon
1 tbsp lemon juice
2 tbsp coconut oil
2 tbsp butter
4-6 fresh sage leaves


Steps:

1. Chop carrots into 2 inch pieces.
2. Place in large pot and fill with water until just covering carrots
3. Boil for 20 minutes, or until soft.
4. Add carrots to blender with ginger, cinnamon, lemon juice, coconut oil.
5. Blend until smooth.
6. Place in baking safe dish and bake for about 20 minutes on 400F
7. In a small pot, add butter.
8. Once melted, add the sage and constantly move until the color is golden brown. (It can burn very    easily so be quick!)
9.  Immediately take off heat and drizzle over the carrot puree.
10. Place crispy sage leaves on top to garnish and sprinkle with sea salt.

Note: For another variety, add toasted walnuts for some crunch!

Pan Seared Salmon with Blueberry Sauce

To start, let me apologize for the image quality. You see, I was in such a foodie mode, thinking only of eating this delicious crispy on the outside flaky and tender on the inside salmon that i forgot to bring my camera to this feast-ival. With that being said,  This is a perfect dinner to make for all occasions. It is so simple, quick and it always turns out looking faaaaaabulous.

Ingredients: 
Serves 2

2 medium salmon fillets (Wild caught preferred)
2 tbsp olive oil
2 tbsp minced shallots
1/2 cup blueberries
2 tbsp water
1 tbsp balsamic vinegar
2 fresh sprigs of dill to garnish 
   salt and pepper to taste

Steps:

1. In medium pan add 1 tbsp olive oil
2. Lightly rub salmon fillets with sea salt on top sides of flesh.
3. Place fillets in pan on high heat. 3-4 minutes on eat side, or until it flakes easily.
4. While salmon is cooking,  place small pot on medium heat with one tbsp olive oil and add shallots.
5. Once translucent, add balsamic vinegar  and blueberries.
6. Coat and mix until blueberries dissolve in a sauce. Add water and lower heat.
7. Once salmon is done, place on plate and drizzle the blueberry sauce generously.
8. Gently lay the fresh sprig of dill on top and enjoy!


xo

Marisa

Hello Friends and Fellow Bloggers!

I pitched my freshly roasted coconut cream pumpkin pie to a few restaurants last week and 15 pies got bought out for tomorrow along with another restaurant that will be having a tasting to see if they'd like to sell it! I am so so happy!  A big thanks goes out to Chef Carlos at Los Angeles Brewing Company. He is always encouraging me and it's an honor coming from such a fabulous chef!


Love,

LA foodie face

I got to do a LA foodie face shoot in my dream kitchen! 

You can totally have your cake..err.. pie and eat it too.

Just hanging out with my friends milk and cookie.

The Not So Cobb Salad

A new simple take on the classic Cobb salad. The crunch from the freshly toasted sunflower seeds and the tangy-ness of the dressing only add to this salad I now call 'my usual'.  I hope you enjoy it as much as I do.

Ingredients:

Dressing:

 1/2 tbsp Dijon mustard

1 tbsp olive oil

1 tbsp lemon juice

1/4 tsp salt

Salad: 

1 Hard boiled egg

1/2 portobello mushroom cap

2 tbsp raw sunflower seeds

3-4 cups chopped romaine or baby spinach

1/4 cup feta cheese

1 tbsp olive oil

Steps: 

1. Dice portobello mushroom cap and saute until softened

2. set on plate to cool and using same pan add sunflower seeds and toast until golden brown. 

3. Add the lettuce to a large bowl and mix with dressing

4. slice hard boiled egg and place on top.

5. Place mushrooms, feta cheese, and sunflower seeds on top.

6. Enjoy :)