16 Dec


The Northfield Kitchen


gah, food. why are you always so good to me?
Another trip to a Los Angeles farmers’ market.
salmon, cured and grilled
puree on california chestnuts, lavender
green beans, beet greens, sauteed forest mushrooms
radishes: mustard, honey, meyer lemon

rosemary red bliss potatoes, twice roasted





inspired by a mushroom toast at Gjelina in L.A. Truly delicious brunch.



Spinach and mushroom omelette

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