Breakfast and Brunch — Blog

This dish was inspired by a recent farmers' market find: a bag of zucchini and stunning color-blocked summer squash. I was so mesmerized by the duo-tone veggies that I bought a bag without thinking of what I would make, knowing I wanted something to show off the beautiful colors. Sometimes the only inspiration you need is the subject itself.

Our garden is still a little way out; I suspect the combination of a shaded area in August heat causes the veggies stress. Yet, the blushing cherry tomatoes and first dry pole beans reassure me of our persistent little plants. I've been slowly harvesting the first cranberry beans, leaving them inside to collect until I have enough to store. Striped scarlet and off-white shells turned to light brown husks in a matter of weeks, but I snuck a peek at the beans inside. Like little quail eggs, the beans are mostly white, dappled with the most vibrant cranberry-colored speckles!

Main Dish, Breakfast and Brunch, Side DishIsabellaAugust 3, 2020summer squash, summer, goat cheese, basil, frittata, eggs, vegetarian, zucchiniComment

Rhubarb Vanilla Bean Clafoutis

When I started thinking about spring dishes back in February, I had a few things in mind. I wanted to focus more on seasonal produce and spontaneity in cooking. Finding the sweet spot between going in with no ideas and planning every last detail of a dish.

A small idea or just some inspiration can flourish into a way of cooking that is more natural and realistic in my life and in yours. Perhaps I would go to the market looking for artichokes and come back with asparagus because that's what is available. I wanted to keep seasonal ingredients at the forefront of my mind. Alongside this mindset, I had a rough outline. Paninis, fresh pasta, tomato confit, jam, pickles, and rhubarb, the last of which broke my local produce mindset just a smidge.

Breakfast and Brunch, DessertsIsabellaMay 11, 2020rhubarb, clafoutis, custardComment

Homemade Cherry Thyme Scones

I hope you all are safe and healthy. I've been spending a lot of time in the garden, going out each morning to check on our newly planted seedlings and any signs of new sprouts. These unusually rainy days have made me want to stay in even more, but I can't help but slip on a coat and boots to see my plants soaking up all the rain. It's such a rarity here, which makes everything feel even more strange. But, I'm grateful for our garden and the little bit of life I get to nurture.

Breakfast and Brunch, Desserts, Baked GoodsIsabellaMarch 21, 2020scones, baking Comments

Radish, Chèvre, + Balsamic Microgreen Tartines

In celebration of the little seedlings and longer days ahead, I came up with this spring tartine. It features two types of spring produce: baby radishes and microgreens. When first making this tartine, I loved the combination of sweet, salty, peppery and fresh - subtle but bright. Chèvre is melted over sweet honey sunflower bread, toasted in butter for a salty-sweet base. A little bed of microgreens tossed in balsamic vinegar lays on top of the goat cheese, then layered with bright and crunchy radishes, garnished with salt.

Breakfast and BrunchIsabellaMarch 8, 2020tartine, microgreen, radish, spring, writing, garden Comments

Sautéed Pear, Arugula and Ricotta Salad (+ finding inspiration in the seasons)

In California, February is the in-between. Days just barely begin to lengthen, telling me we're almost out of winter. Seasonal produce slightly shifts, hinting at spring approaching. Arugula, artichokes, tender little greens like sprouts and watercress - all sorts of green veggies come to fruition. Our citrus trees are fully covered in lemons and limes, while we savor the dwindling pears of winter. And, as we plan our garden for March, the first of the plum blossoms begin to bloom: the first sign of spring.

I first picked up a bag of beautifully colored pears, with a few days left to ripen, thinking I would plan out one last wintry dessert or preserve. Something along the lines of baked pears soaked in mulling spices, yet the season had passed me by and it felt out of place. Searching for inspiration, I looked up a list of in-season produce and felt excited by the prospect of a salad that merged the seasons.

Breakfast and Brunch, Side DishIsabellaFebruary 21, 2020winter, spring, salad, pear, pear salad, ricottaComment

Honey Apricot Hazelnut Granola

Today I wanted to share with you another of my pantry essentials - homemade granola! Nutty, toasty, and lightly sweetened, my Honey Apricot Hazelnut Granola brings a bit of homemade comfort to your morning meal. It's a simple recipe that keeps on the shelf and wonderfully compliments these winter mornings.

As seasons change and weather shifts, I find that my flavorings and methods begin to shift. Autumn calls for pumpkin seeds, pecans, and cinnamon, while summer suggests lighter flavors like coconut and sunflower seeds. This particular iteration of homemade granola embraces roasted hazelnuts and dried apricot, with the soft sweetness of honey. A little less heavy than early winter flavors, yet still full of coziness and warmth.

Breakfast and Brunch, PantryIsabellaFebruary 5, 2020granola, breakfast, pantry, winter, homemadeComment

Pear and Brie Panini with Caramelized Shallots and Walnuts

Happy December everyone! Just popping in to wish you all a very happy start of the month and share with you a quick and tasty lunch recipe. Maybe you're are out of leftovers and searching for something easy and satisfying. Or just looking for a yummy meal to quell your winter cravings. A little melty cheese, sweet pear, and crunchy bread should do the trick!

Breakfast and BrunchIsabellaDecember 3, 2019pear and brie panini, panini, quick meals, december, winter, autumnComment

Honey Ricotta, Fig, and Hazelnut Toast

This one started out as just a spontaneous lunch, inspired by a fresh package of California black figs, a long-forgotten container of ricotta, and a few slices of bread from a local bakery. I'd gone to the market the day before, searching for some fresh figs so I could finally use the ricotta for this recipe. No luck, no figs, and the blazing California sun was another reminder that autumn is still a little ways away.

Breakfast and Brunch, Side DishIsabellaSeptember 5, 2019brunch, honey, quick meals, ricotta, toastComment

Candied Pecan, Bacon, and Goat Cheese Salad

Here's a little indulgent one for you today: Candied Pecan, Bacon, and Goat Cheese Salad! Inspired by all things decadent, on the sweet and savory side, this salad features crispy bacon, homemade candied pecans, creamy chevre, and spring greens, all mixed together with a sweet and tangy balsamic dressing.

This salad combines a few mini recipes that are great to learn and make on their own as well. Candied pecans and bacon, both done in the oven, and a simple balsamic dressing!

Cherry Cornbread Muffins

As cherry season reaches its end, and we enter this last month of summer, I wanted to share my recipe for Cherry Cornbread Muffins. It's an idea that's been bouncing around inside my head for a few months now; some remnant of a memory of a baked good. A lot of the time, cornbread is flavored with more savory flavors, such as jalapeño or cheddar. For some reason, the idea of cherries stuck with me. The cornbread is a little lighter and sweeter than usual, almost like a fluffy cake. These muffins are packed full of deep red cherries, and topped off with Orange Honey Butter!

Breakfast and Brunch, Desserts, Baked GoodsIsabellaAugust 8, 2019cherries, cornbread, desserts, summer Comment