the wes man is back!

after just shy of three weeks working at the big tennis tournament in indian wells, my partner in crime has returned. and i couldn't be happier. but with his return also comes the end of this little work break i have been on. i didn't take any catering jobs while wes was gone and i only had a few cakes. things have been mellow, and it has been AMAZING. 

but this weekend, that streak ends. back to engagement cakes, dessert bar tastings and lots of spin and yoga. and in many ways, i'm feeling refreshed and ready to get back out there. but a little part of me is bummed, because i have no clue when the next break will come. but bring on all the business. i'm ready! 

while we was gone, many nights i found myself quickly cooking up this tasty mushroom dish for myself. i only eat meat a couple of times a week, but it never feels like it when i'm eating this mushroom side dish. between the crimini mushrooms, the parmesan cheese and the pistachios, this simple side dish feels comforting and a bit decadent. this is a great option if you have a vegetarian friend coming over and if the dreaded vegan comes your way, just serve the parmesan cheese on the side. 

lemon + parsley mushrooms

serves: 2 (side dish sized portions)

prep time: 5 minutes

active time: 10 minutes

total time: 15 minutes

ingredients: 3 tbs olive oil. 8 oz crimini mushrooms, stems removed and thinly sliced. 3 garlic cloves, minced. 1 tsp lemon zest. 1 tbs lemon juice. .25 cup finely grated parmesan cheese. 2 tbs chopped pistachios. 2 tbs chopped fresh parsley plus a few extra leaves for garnish. 1 tsp kosher salt. .5 tsp freshly ground pepper. lemon slices for garnish. 

start by heating your olive oil in a medium non-stick pan over medium heat until hot and shiny. if it starts to smoke, it is too hot, remove it from the heat and let the oil cool.

once your oil is nice and hot, add in your mushrooms. stir the mushroom so they are equally coated with oil and season with half the salt and pepper. cook the mushrooms, stirring every couple minutes until the mushrooms are nice and browned and have shrunken to about half their size. about 7 minutes.

add in the garlic, the rest of the salt and pepper and stir. cook till the garlic is fragrant, about 1 minute.

turn off the heat and toss in the parmesan, parsley and pistachios.

add in the lemon zest and lemon juice and toss well till everything is combined.

transfer the mushrooms to a serving platter and top with parsley leaves and lemon slices. 

xo, a

lemon + parsley mushrooms

serves: 2 (side dish sized portions)

prep time: 5 minutes

active time: 10 minutes

total time: 15 minutes

ingredients: 3 tbs olive oil. 8 oz crimini mushrooms, stems removed and thinly sliced. 3 garlic cloves, minced. 1 tsp lemon zest. 1 tbs lemon juice. .25 cup finely grated parmesan cheese. 2 tbs chopped pistachios. 2 tbs chopped fresh parsley plus a few extra leaves for garnish. 1 tsp kosher salt. .5 tsp freshly ground pepper. lemon slices for garnish. 

start by heating your olive oil in a medium non-stick pan over medium heat until hot and shiny. if it starts to smoke, it is too hot, remove it from the heat and let the oil cool. once your oil is nice and hot, add in your mushrooms. stir the mushroom so they are equally coated with oil and season with half the salt and pepper. cook the mushrooms, stirring every couple minutes until the mushrooms are nice and browned and have shrunken to about half their size. about 7 minutes. add in the garlic, the rest of the salt and pepper and stir. cook till the garlic is fragrant, about 1 minute. turn off the heat and toss in the parmesan, parsley and pistachios. add in the lemon zest and lemon juice and toss well till everything is combined. transfer the mushrooms to a serving platter and top with parsley leaves and lemon slices. 

i escaped. 

last night after my seven-thirty pm yoga class, i hopped in the car and drove straight to the desert. i have been dying for a few days to recharge, and what better place is there to do that than by a pool with a pina colada in your hand? or a mai tai if that is more your thing. 

even though i only drove two hours out of town, i'm enjoying the sunshine instead of the rain. 

but for those stuck in the gloom, or anyone who loves a tasty soup, this recipe is for you. 

roasted carrot + ginger soup

prep time: 10 minutes

active time: 10 minutes

inactive time: 40 minutes

total time: 1 hour

ingredients: 1 lb carrots, peeled, halved and roughly chopped. 1 medium sized brown onion, diced. 2 tbs olive oil. 5 garlic cloves, smashed and roughly chopped. 1 tbs grated ginger. 5 thyme sprigs, leaves removed. 4 cups chicken stock. .5 cup heavy cream. 2 tsp salt. 1 tsp freshly ground pepper. baking sheet. parchment paper. immersion blender (food processor or blender will work). seasoned croutons and cilantro leaves for serving. 

start by preheating your oven to 425 degrees f. lay out a layer of parchment paper on a baking sheet. combine the carrots, onions and olive oil together. season with half the salt and half the pepper. toss well to combine and then pour the carrots and onions onto the baking sheet in a nice even layer.

roast the veggies for 30-40 minutes. checking them about halfway through to stir.  you just want the edges of the carrots start to brown. once you've gotten some good color on your carrots, remove them from the heat.

add them to a large pot over medium heat. add in the garlic, ginger and thyme leaves and cook until the garlic is fragrant. about 1 to 2 minutes.

pour in the chicken stock, the rest of the salt and pepper and stir well to scrape up any browned bits on the bottom of the pan. bring the liquid to a boil and then reduce the heat to a simmer. simmer for 5 minutes and then turn off the heat.

using your hand immersion blender, or working with a food processor or blender, puree the soup till all the chunks are out.

pour in the cream and continue to blend the soup till the cream is completely combined.

serve with some seasoned croutons and some cilantro leaves and enjoy. 

xo, a

roasted carrot + ginger soup

prep time: 10 minutes

active time: 10 minutes

inactive time: 40 minutes

total time: 1 hour

ingredients: 1 lb carrots, peeled, halved and roughly chopped. 1 medium sized brown onion, diced. 2 tbs olive oil. 5 garlic cloves, smashed and roughly chopped. 1 tbs grated ginger. 5 thyme sprigs, leaves removed. 4 cups chicken stock. .5 cup heavy cream. 2 tsp salt. 1 tsp freshly ground pepper. baking sheet. parchment paper. immersion blender (food processor or blender will work). seasoned croutons and cilantro leaves for serving. 

start by preheating your oven to 425 degrees f. lay out a layer of parchment paper on a baking sheet. combine the carrots, onions and olive oil together. season with half the salt and half the pepper. toss well to combine and then pour the carrots and onions onto the baking sheet in a nice even layer. roast the veggies for 30-40 minutes. checking them about halfway through to stir.  you just want the edges of the carrots start to brown. once you've gotten some good color on your carrots, remove them from the heat. add them to a large pot over medium heat. add in the garlic, ginger and thyme leaves and cook until the garlic is fragrant. about 1 to 2 minutes. pour in the chicken stock, the rest of the salt and pepper and stir well to scrape up any browned bits on the bottom of the pan. bring the liquid to a boil and then reduce the heat to a simmer. simmer for 5 minutes and then turn off the heat. using your hand immersion blender, or working with a food processor or blender, puree the soup till all the chunks are out. pour in the cream and continue to blend the soup till the cream is completely combined. serve with some seasoned croutons and some cilantro leaves and enjoy.