We’re Back!!

And I want to take a minute to connect with all of you 💜

For those of us in LA, this year has kicked off with a whirlwind of emotions. We've experienced some truly heartbreaking moments that have tested our resilience, but amidst the challenges, we’ve also witnessed incredible displays of unity and support. It's awe-inspiring to see our city come together, showcasing the beautiful spirit of community that makes Los Angeles so special.

As we step into this vibrant month, I'm thrilled to reconnect with you. After taking a little sabbatical at the start of the year, I’ve been diving deep into what I want to create for this brand and for all of you wonderful people. Now, I’m back—somewhat refreshed, inspired, and ready to bring some new ideas into 2025!

I just have to take a moment to give a huge shout-out to the incredible team at the Retreat center, where I have the privilege of serving as the executive chef. This past weekend, they orchestrated a truly inspiring event called "Luminescence," gathering exceptional women from across the nation who are trailblazing in the field of female health.

I was fortunate enough to attend, and I can honestly say it left me feeling invigorated and empowered. There was something magical about sitting in a room filled with nearly 2000 passionate women, all coming together to learn, grow, and invest in our health and well-being.

As I listened to one powerful woman after another take the stage, sharing their insights on topics that resonate deeply with women today, I couldn’t help but feel an overwhelming sense of pride to be connected to the visionaries behind this event. A massive thank you to Jeff and Schuyler at One Commune for making this happen!

If you want to dive deeper into the wisdom shared during this remarkable event, be sure to check out the digital content available. Trust me, you won’t want to miss it!

Learn more about Commune

Find Commune on Instagram

Find Commune on Facebook

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This week, we’re reviving our beloved recipe newsletters, but I wanted to take a moment to hear from you. What do you want to see more of this year? I’m cooking up some fresh concepts, and I’d absolutely love your feedback. Let me know what resonates with you!

Here are a few ideas I’m pondering, and I can’t wait to see what you think:

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**First up: Weekly or Biweekly Live Streams!**  

Back in 2020 (Doesn’t it feel like almost 100 years ago?!?), my husband and I transformed our kitchen into a live cooking show. We reached out to you for ingredient inspiration, and then we’d cook up a storm together, and stream it live! If I brought those streams back, would you be interested? What day and time works best for you?

**Next: In-Person and Online Cooking Classes!**  

I’ve been teaching private cooking lessons for years, and I would love to create a fun group class atmosphere. Imagine 6 to 10 people learning hands-on skills in the kitchen, with options for local participants and live streaming for those afar! Would you like to join in-person if you’re near LA, or would virtual classes be more your speed?

**Last but not least: A Comprehensive Digital Cooking Course!**  

I’m thinking of putting together an 8 to 10 part video series designed to give you all the foundational tools to shine in the kitchen. We’ll cover everything from cooking without a recipe to mastering seasonal veggies and effective meal prep. Is this something you’d find valuable? Let me know your thoughts!

Thank you so much for your feedback—I'm genuinely excited to embark on this journey of getting healthier, sexier, and stronger with all of you in 2025! 

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I wasn’t planning on including a recipe in this newsletter, but I couldn’t resist sharing a little something special as a thank you for taking a moment to provide your feedback! Today, I want to shine a spotlight on one of my favorite winter vegetables. I originally thought about dedicating an entire newsletter to an ode to cabbage (which I might still do), but instead, I’m excited to share a staple recipe that I find myself making at least once a week throughout the winter, often in various delicious forms. I like to serve this with a creamy yogurt-tahini sauce alongside a simple roasted chicken or a beautiful grass-fed steak.

So, here’s to February and to celebrating one of the most underrated winter veggies. I hope you enjoy this recipe as much as I do!

Braised Winter Cabbage

Makes 6-8 Servings

Ingredients

1 head purple or green cabbage

2 Tbsp olive or avocado oil

2 Tbsp red wine vinegar

1 Tbsp balsamic vinegar

1 Tbsp Maple syrup or honey

1 C chicken or veggie broth

4 cloves garlic, smashed

2 tsp chili flakes

¾ C Parmesan or any other sharp and fragrant hard cheese

handful of chives, chopped into 1” pieces

Salt

Pepper 

Equipment Needed

A 10-12” inch cast-iron skillet, or 9 × 11“ baking pan

Method

Preheat oven to 400.

Chop cabbage in half, remove core. Chop each half into four equal-ish wedges. 

Mix oil, vinegars, maple or honey, smashed garlic cloves, chili flakes, salt, and pepper in a bowl, whisk to combine

Coat the bottom of your cast-iron or baking dish with a high heat oil like avocado or coconut oil. Place cabbage wedges evenly in cast-iron or baking dish. Drizzle with oil and vinegar mixture.

Roast in the oven at for 20-30 minutes, or until cabbage is tender, and easily falls apart with a fork. if the top of the cabbage starts to get two chard, cover loosely with aluminum foil.

Drizzle with additional oil and balsamic and top with chives and extra chili flakes to serve.

Lemon-Tahini Yogurt

Makes approx 16oz

Ingredients

1 C thick unsweetened Greek yogurt or labneh

1 ea lemon, zest and juice

1 ea whole preserved lemon +1 Tbsp of brine**

1 ea clove garlic

1 ea sprig fresh oregano, or 1 tsp dried oregano

1 Tbsp tahini

½ C Extra Virgin Olive Oil

Salt

**Preserved lemons, also known as lemon pickles, are a condiment of pickled lemons originating in the Middle East and North Africa. They're made by covering fresh lemons in salt and lemon juice, sometimes with spices, and fermenting them at room temperature for weeks. The brining process softens the rind and pith, making them edible and prone to falling apart with pressure or heat. if you can’t find or don’t have preserved, lemons, you can add the juice of an additional lemon +1 Tbsp of white wine vinegar.

Method

Add all ingredients into a bullet or blender, blend until just combined. 

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