• On the Menu: Beach House Brunch


    This week we took a trip to sunny Venice, CA, for a weekend escape with LA creative Chantal Chadwick. In between beach hangs and neighborhood walks, one of the best parts of having a laid-back weekend with all your friends is cooking together — for the ideal beach brunch, we spent the morning at the Venice farmers' market, picked up whatever caught our eye, unloaded everything onto the kitchen table, and built a menu from there. It's the best way to use what's in season and local, and encourages experimentation and unexpected pairings. These recipes are great for a beach trip because they are deceptively easy to prepare and, other than the salmon toasts, can be left to sit at room temperature for an extended period of time. Fresh, easy, and perfect for sharing; we're on our way over.
    Photos by Holland Brown


    Grapefruit, Fennel, Blood Orange, and Kumquat Salad with Nasturtium
    Ingredients
    1 grapefruit, peeled and thinly sliced
    2 blood oranges, peeled and thinly sliced
    1-1.5 cup kumquats, chopped 
    1 bulb fennel, thinly sliced
    Fennel fronds
    A handful of nasturtium
    Maldon sea salt + unfiltered olive oil

    Directions
    Layer grapefruit, fennel, and blood oranges on a large plate or serving tray. Scatter chopped kumquats, fennel fronds, and nasturtium leaves over. Drizzle with olive oil and sprinkle salt. Garnish with whole nasturtium and serve. 


    Freekeh with Strawberry, Avocado, Basil, and Sheep's Milk Feta
    Ingredients:
    1cup freekeh (cracked green wheat), cooked according to package and brought to room temperature 
    1 avocado, chopped 
    1 cup strawberries, chopped
    Large handful of basil, sliced into ribbons
    1/2 cup sheep's milk feta
    Drizzle of unfiltered olive oil 
    Sea salt and freshly ground black pepper

    Directions:
    Toss freekeh, avocado, strawberries, basil, and feta in a bowl. Drizzle with olive oil just until moist. Season with salt and black pepper to taste. 


    Rye Toasts with Smoked Salmon, Poached Eggs, and Tangerine Creme Fraîche
    Ingredients
    4 eggs, poached
    4 slices rye, toasted
    1/4 pound smoked salmon
    1/2 cup creme fraîche
    Juice of 1 tangerine
    Microgreens
    Salt + pepper to taste

    Directions
    Put creme fraîche in a small bowl and whisk in tangerine juice. Refrigerate until ready to use. Spread tangerine creme fraîche on toast. Top with salmon and a poached egg (click here for a step-by-step on how to perfectly poach an egg). Garnish with microgreens, and drizzle remaining creme fraîche on top. Sprinkle with salt and pepper and serve! 


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