MOTHERS DAY BOX – MAY 9, 2012 Happy Mothers Day! And welcome new box recipients! The important news is that starting next week, all deliveries to customers from Beverly Hills, Silver Lake, Los Feliz, Hollywood, and addresses along the 101, or between the 405 and the 101, will be scheduled for THURSDAY instead of Wednesday. The Westside will continue to be on Wednesdays, but the timing might shift a bit, and we will keep you posted on that. Hoping these changes don’t inconvenience anyone, but we are really trying to streamline what we’re doing so we can offer you a better service all round. The Friday 12 noon order deadline remains the same for both delivery days. In addition to Sara Edwards recipes, several extra Mothers Day recipes for brunch taken from Suzanne Goin’s Mothers Day Brunch recipes posted on Williams & Sonoma. Interestingly Sara was working with Suzanne Goin until recently, so everything in this mealplan should marry together well! Please note that the chocolate covered strawberries were included as a “surprise” for the kids to make for Mom! We wish you a fabulous week filled with family, friends and delicious food, made with Love. Enjoy the recipes,,enjoy the food love, Jennifer Piette (Founder)

BOX CONTENTS | MAY 21, 2011

Roots Vegetables Fruit • White Potatoes (Mike Dixon) • Spring Red/Yellow Onions (Fairview

Gardens)* • Shallots (Earthtrine) • Garlic (Earthtrine) • Chioggia/Candy Stripe Beets (Givens)

• Heirloom Tomatoes (Sanchez Bros)

• Asparagus (Life’s A Choke)

• Sugar Snap Peas (Rancho Cortez)

• Favas (Earthtrine)

• Cherry Tomatoes* (Chris Miliken)

• Baby Broccoli (Earthtrine)

• Meyer Lemons (Whitney Ranch)

• Strawberries (Lane Farms)

• Avocado (Hilltop and Canyon)

• Tangelos (Somers Ranch)

• Blueberries (Whitney Ranch)

Leafy Greens Extra Fruit ** Meat & Eggs

• Hearts Salad Mix (Fairview Gardens)

• Radicchio(Earthtrine)

• Escarole* (Earthtrine)

• Extra Strawberries

• Raspberries (Cortez)

• Mulberries (Earthtrine)

• Cherries- Avila

• Chicken Leg/Thighs (Watkins)

• New York or Rib Steak (Dey Deys)*

• Ground Beef (Watkins)

Herbs Dairy Regional Specialty

• Cilantro (Earthtrine)

• Thyme, Mint* (Earthtrine)

• Parsley (Earthtrine)

• Pastured Butter (Organic Valley)

• ricotta

• Wildflower Honey (San Marcos Farm)

Fruit Juice Grain/ Pulse Nuts, Seeds or Dried Fruit

• Orange Juice (Friends) • Sprouted Chick peas (Ojai Valley Sprouts)

• Candied Meyer Lemon (Bona Dea)

Fair Trade Catch of the Week ** New Customer/ Referral Gift

• Chocolate CHips (Maya) • Salmon (Janae’s Filets) • Sunflowers (The Garden Of…) * Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested in it!

RECIPES TO HELP YOU EAT YOUR WAY THROUGH THE BOX!

Braised Chicken with Fava Bean Pesto, Green Salad with Shaved Asparagus and Tangerines

Mom’s Best Meatloaf

Steak salad with escarole and radicchio, Salsa Verde

Frittata with Baby Broccoli and Cheddar

Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Puree, and Flatbread

Lemon-Ricotta Pancakes with Blueberry Compote

Poached Wild Salmon with Asparagus Hollandaise

Chocolate Covered Strawberries

Mimosa & Agua Fresca

BRAISED CHICKEN WITH FAVA PESTO

GREEN SALAD WITH SHAVED ASPARAGUS AND TANGERINES

(from Sara Woodward)

Here is a general method for braising that you can apply to any sort of meat – searing the meat, caramelizing the vegetables, adding the liquid and slowly cooking the meat within that liquid… you can experiment with different vegetables and aromatics (herbs, spices) to flavor your base and different liquids (wine, stock, juices) to make your braises into endless variations. Ingredients: For the braise: · Chicken leg/thighs · 2 onions, sliced · olive or vegetable oil · garlic cloves, crushed · salt and pepper · chicken or vegetable stock · white wine (optional) · butter (optional

For the Pesto · fava beans (blanched and peeled) · garlic, pounded to a paste · parsley, finely chopped · salt and pepper · olive oil · lemon (optional)

· To Braise the Chicken: Season the chicken on all sides with salt and pepper and allow to sit for an hour before cooking. Lightly pat the skin side of the chicken with a towel to remove excess moisture (this will help to crisp the skin) In a sauté pan or large dutch oven sear the chicken on medium-high heat, skin side first. Take your time in getting the skin of the chicken to render and caramelize (but not blacken). When the skin has become a rich golden brown, turn the legs over and lightly sear on the other side. Remove the legs from the pan and add your sliced onions. Caramelize them in the pan, using a wooden spoon to turn and stir the onions and release the little bits of fond from the bottom. Once the onions have softened, add your cloves of crushed garlic and continue cooking until the onions have browned… At this point, you may add a cup or two of white wine (if you have it) to deglaze the pan and add some complexity to your braise. If you do this step, allow the wine to simmer and reduce until below the level of the onions. This removes the alcohol and is safe for children to eat Add your seared chicken back into the pan and add enough stock or water until the level covers the meat by about three quarters. Cover the pan and turn the heat down to just below a simmer – the chicken should take approximately one hour to cook – but check after 45 minutes. It is ready when you can feel the meat has relaxed when pressed between the leg and thigh joint. If it still feels springy to the touch and the joint does not bend easily, continue cooking a while longer. Once ready, it is always ideal to allow the meat to cool slightly in the cooking liquid – to remove it at the height of cooking is akin to slicing meat that has not rested. It will retain more of its own juices if allowed to rest a bit, so just remove pan from the heat and set aside while you set the table and…. Relax. Maybe take a moment to peek outside at the beautiful full moon in the sky. To serve, place chicken on a serving dish and keep in a warm spot. Spoon some of the soft onions and garlic over and reduce the liquid to a saucy consistency (taste as you go to check for seasoning – knowing that as you reduce the liquid, it will taste a bit saltier the further you go.) When you’re happy with the consistency, swirl in a knob or two of butter and spoon over the chicken. Garnish with your beautiful fava bean pesto and enjoy with some crusty bread, steamed rice or simply with a salad… To Make the Pesto: Remember our friend the fava? Yes, they do take a bit of work to prepare but think of them as an opportunity to let your mind wander while keeping your hands busy or to include your children in the cooking process. It’s really such fun to open the fuzzy green pods and discover the pearly green beans inside. Once they’re shucked, they’ll need to be blanched in salted boiling water for a minute or so, then plunged into ice water to stop the cooking. Now, the last part is slipping them out of their little green wetsuits and revealing the tender bright green beans inside. Careful, they are slippery and love to shoot across the room if you squeeze them too hard! Once you have collected your bowl of little green gems, the pesto is as good as made. In a mixing bowl, combine the favas, finely chopped with the chopped parsley, garlic, salt and pepper. Fold in just enough olive oil to bind together and fall gently from a spoon. Add a squeeze of lemon (and some grated zest, if the mood strikes you) just before serving. Green Salad with Shaved Asparagus and Tangerines: You can put the kids in charge of this one, as long as they’re old enough to use a vegetable peeler. To make, first place your greens in a mixing bowl. Then, using a vegetable peeler, make long strips of the raw asparagus. Toss the strips with a little lemon juice. Peel the tangelos and pull apart the individual segments. When ready toserve, toss all the ingredients together, adding more dressing to the greens and season to taste.

MOM’S BEST MEAT LOAF (from the Surfin Chef)

There is not a whole lot that’s more comforting and homey than meat loaf and mashed potatoes. I have eaten so many different versions, in so many different homes, it is amazing. The basic blueprint to construct a meat loaf: meat, ground beef in this case; bread crumbs, to create volume and absorb juices; and eggs, to hold it all together.

Ingredients:

• Ground Beef

• 1.5 cups Bread Crumbs

• 2 Eggs

• Onion (grated or chopped)

• Carrots (grated or chopped)

• Garlic

• Ketchup

• Ginger (opt)

• Soy Sauce (opt)

• Worchester Sauce (opt)

• Herbs (your choice)

For one pound of ground beef use 1.5 cups of bread-crumbs and 2 eggs. This will give you the right ratio to build on and create your own flavors. I like to add chopped or grated onions, garlic, ginger, carrots, soy sauce, worchester sauce, dry or fresh herbs, salt and pepper.

Mix all this in a bowl and push into a pyrex dish, or any high-walled baking dish. Cover with a lid or aluminum foil and cook for 45 minutes at 375'. Take meat loaf from the oven and remove lid. Pour and spread ketchup on top of the meat loaf and cook for another 10 to 15 minutes or until the ketchup is bubbling. I always think mashed potatoes with meat loaf, but rice is also really amazing. Remember a Green Salad too

STEAK SALAD

WITH ESCAROLE AND RADICCHIO SALSA VERDE

(from Sara Woodward) There’s something really pleasing about a steak salad – there’s the indulgence of having your steak but at the same time, you can feel proud of yourself for eating your veggies too. This version with the warm vinaigrette will make a very satisfying meal, indeed on one of these cool spring evenings… Ingredients: · Your Prime Steak · Salt and pepper · Escarole – leaves washed and separated, but into ½” thick ribbons · Radicchio – quartered, core removed and sliced into ribbons · Red wine vinegar · Garlic · Olive oil ·

Salsa Verde: · 1 clove garlic, crushed · handful parsley, chopped fine · one quarter the amount mint, chopped fine · olive oil · lemon juice · *rough chop olives, if you have some left from last week · shavings raw goat cheddar, crumbles feta or other tangy cheese (opt) ·

For the Steak Salad: TWO OPTIONS. Either season your steak and grill to medium rare or medium. OR Peheat your oven to 375° Season your steak and sear on all sides in a roasting pan. Roast in the oven to finish cooking to medium rare/medium (125-130 degrees).. Meanwhile, make a simple vinaigrette with a little crushed garlic, minced shallots, red wine vinegar and olive oil. When your steak has finished cooking, set aside to rest but save the juices and bits in the pan. Have your greens ready in a large mixing bowl and your vinaigrette made. Slice the meat across the grain and keep warm on a plate. Place the roasting pan back on the heat and, giving your vinaigrette a good stir, pour into the hot pan. Allow to sizzle and pour the hot dressing over your greens. Toss together and let them wilt a little with the heat. Taste for seasoning and divide between serving plates. (If the end result is too bitter for your taste, you may mix in some salad greens. ) Tuck slices of sirloin into the salad. Garnish with salsa verde and a bit of cheese. Salsa Verde: This can be luxuriously made by hand in a mortar and pestle by pounding and rolling the herbs and garlic into a paste, then removing contents into a bowl and binding with olive oil. –or- quickly, by doing the same process in a food processor. Either way you choose to do it, incorporate enough oil to bind it all together and drizzle from a spoon. Fold in chopped olives and drizzle over your salad. If you are adding the olives, season accordingly, knowing that the olives will add some saltiness.

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE,

CHICKPEA PUREE, AND FLATBREAD

Recipe by Suzanne Goin

Ingredients

• a bunch of medium beets, cleaned, trimmed • 2 1/2 tablespoons plus 1/4 cup extra-virgin oil, divided • 1/2 teaspoon salt • 1/3 cup water • • 3 medium carrots with green tops • 1 teaspoons fresh thyme leaves • 3/4 teaspoons cumin seeds • 1 1/2 tablespoons red wine vinegar • • 1/4 cup fresh Italian parsley leaves • 1/8 cup thinly sliced shallots (about 1 medium) • 2 teaspoons fresh lemon juice, divided • • Chickpea Puree • 6 flatbreads (or Suzanne Goin's Coriander and Cumin Flatbread recipe)

Preparation

Preheat oven to 400°F. Place beets in roasting pan; drizzle 1 tablespoon olive oil over. Sprinkle with 1/2 teaspoon salt; toss. Add 1/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.

Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 1 1/2 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.

Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place beets in medium bowl.

Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 1/2 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/4 cup oil. Season vinaigrette with salt and pepper. DO AHEAD:Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.

Add parsley, shallots, 1 teaspoon lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 1 teaspoon lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.

Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside.

• • Chickpea Puree (October 2006 Epicurious Suzanne Goin) • 1/2 teaspoon cumin seeds • 1/3 cup extra-virgin olive oil, divided • 1 1/2 large garlic cloves, minced • sprouted chickpeas (either lightly steamed or raw) • 1 teaspoon coarse kosher salt • 1/2 teaspoon paprika • 1/8 teaspoon cayenne pepper

Preparation

Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.

Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/4 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

Read More http://www.epicurious.com:80/recipes/food/views/Chickpea-Puree-236165#ixzz1tf8KV900

Coriander  and  Cumin  Flatbread  (IF  YOU’RE  FEELING  AMBITIOUS!)  

by Suzanne Goin

Ingredients -

• 1 3/4 cups (or more) all purpose flour • 1 1/2 teaspoons coarse kosher salt • 3/4 cup lukewarm water (95°F to 100°F) • 1 1/2 teaspoons sugar • 1 1/2 teaspoons active dry yeast • 3 tablespoons (about) extra-virgin olive oil, divided • 1 teaspoon cumin seeds • 1 teaspoon coriander seeds • 1 tablespoon chopped fresh Italian parsley

Preparation - Whisk 1 3/4 cups flour and salt in medium bowl to blend. Combine 3/4 cup lukewarm water and sugar in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over. Let stand until mixture is foamy, about 15 minutes.

Add 1 tablespoon olive oil to yeast mixture; beat until blended. Add flour mixture and beat until soft, very sticky dough forms.

Using rubber spatula, scrape dough out onto generously floured work surface and knead until dough is smooth, adding more flour by tablespoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Gather dough together and place in oiled bowl; brush dough lightly with olive oil. Cover bowl with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Combine cumin seeds and coriander seeds in small dry skillet. Stir over medium heat until aromatic and lightly toasted, about 2 minutes. Transfer to mortar or spice mill and crush seeds coarsely.

Line 2 baking sheets with parchment paper. Turn dough out onto floured surface. Divide dough into 10 equal pieces. Roll each piece into ball. Cover with plastic wrap and let rest on floured work surface 15 minutes. Using fingers, dimple each ball, then press and stretch each into 3 1/2- to 4-inch round. Place dough rounds on prepared baking sheets, spacing apart. Brush each round lightly with olive oil. Sprinkle cumin-coriander mixture and parsley over each; press lightly to adhere. Cover with plastic wrap and let rise 30 minutes.

Prepare barbecue (medium heat) or heat heavy large skillet (preferably cast-iron) over medium heat. Using metal spatula, transfer flatbreads, plain side down, to grill or skillet (work in batches if using skillet) and cook until lightly browned in spots and cooked through, about 4 minutes per side. Transfer to platter.

Do ahead: Can be made 1 day ahead. Cool completely. Enclose in foil and store at room temperature. Rewarm in foil packet in 350°F oven until heated through, about 8 minutes.

Serve warm.

FRITTATA WITH BABY BROCCOLI AND CHEDDAR

Suzanne Goin, award-winning chef/owner of four Southern California restaurants, created this frittata recipe, which makes a wonderful centerpiece for a brunch. Combining tender baby broccoli and sharp cheddar cheese, it’s finished with a crispy bread-crumb topping.

Ingredients:

• 2/3 cup fresh bread crumbs • 1/4 cup plus 1 tsp. extra-virgin olive oil • 1/2 lb. baby broccoli, roughly chopped • 12 eggs, lightly beaten • 1 cup grated sharp cheddar cheese (if you have some leftover from last week) • 3/4 tsp. kosher salt, plus more, to taste • Freshly ground black pepper, to taste • 1 fresh rosemary sprig, about 1 inch long • 1 shallot, thinly sliced • 1 garlic clove, minced • 1/8 tsp. red pepper flakes

Directions:

Preheat an oven to 350°F. In a small bowl, stir together the bread crumbs and 2 Tbs. of the olive oil. Spread the crumbs out on a small baking sheet. Bake, stirring once halfway through, until the crumbs are golden brown, 8 to 10 minutes. Transfer the pan to a wire rack and let cool. Position a rack in the upper third of the oven and increase the temperature to 500°F. Bring a small saucepan of water to a boil over high heat. Add the baby broccoli and cook until just tender, about 2 minutes. Drain and rinse with cold water. Transfer to a paper towel-lined plate. In a large bowl, stir together the eggs, 1/2 cup of the cheese, the 3/4 tsp. salt and black pepper, to taste. Set aside.

In the deep half of a frittata pan over medium heat, warm 2 Tbs. of the olive oil. Add the rosemary and shallot and cook, stirring constantly, until the shallot is translucent, about 2 minutes. Add the baby broccoli, garlic and red pepper flakes, and season with salt and black pepper. Cook, stirring occasionally, for 2 minutes. Remove the rosemary and discard. Reduce the heat to medium-low and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, about 8 minutes. In the shallow pan over medium-low heat, warm the remaining 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 7 to 8 minutes. Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese and the bread crumbs. Transfer the pan to the oven and cook until the cheese is melted, about 1 minute. Slide the frittata onto a plate and let rest for 5 minutes before serving. Serves 8.

CATCH OF THE WEEK: POACHED WILD SALMON

WITH ASPARAGUS HOLLANDAISE (Sara Woodward)

If You’ve opted for the catch of the week, you are in for a treat. Poached salmon is delicious warm or cold and makes an exquisite lunch, brunch or dinner. Here, we’ll have a go at doing asparagus hollandaise – which – if you’re opting for this, save your asparagus for this dish and add poached eggs to your beet salad as a main course the other night! If you’re not feeling so ambitious as to attempt the hollandaise, serve the asparagus with a vinaigrette of your choice. Ingredients: • fillets salmon • asparagus (cooked as per previous recipe) • poaching liquid (half water, half white wine or lemon juice, soft herbs and a few slices onion) • simple hollandaise: as follows…

• ½ pound butter,( room temp) • 3 egg yolks • splash white wine vinegar • salt and pepper, pinch cayenne, splash water

For the Hollandaise:

In a heat-proof bowl, whisk the egg yolks until frothy and add your vinegar. Set a pot with an inch or so of water to a simmer and place the bowl over the steam. Turn down the heat quite low. Whisking constantly, allow the eggs to “cook” making sure they stay light and airy and don’t become scrambled eggs. You can take the bowl on and off the heat to adjust for this. When they begin to look dry and not watery anymore, begin to whisk in the butter, little by little so it all emusifies into the egg. Adjust consistency with a splash of water if too thick for your liking, season to taste and keep in a warm spot.

For the salmon: Of course, you may sauté the filets if you like but to poach them gives them a softer texture and added flavor. Make your poaching liquid by combining the water and wine or juice in a shallow pan – bring to a simmer and add any parsley stems you may have, fennel seeds or spices you like from your pantry (really, its your choice) Add a few slices onion and a pinch of salt. Gently slip your salmon into the liquid and cook at a very low simmer for 6-8 minutes or until the flesh becomes opaque. When ready, remove and drain form the liquid. Serve with asparagus vinaigrette or warm with hollandaise

LEMON-RICOTTA PANCAKES WITH BLUEBERRY COMPOTE

Vibrant lemon and creamy ricotta cheese are a classic spring combination, and these ingredients shine in this pancake recipe from Chef Suzanne Goin. A luscious blueberry compote adds the finishing touch.

Ingredients:

For the blueberry compote:

• 1 Tbs. plus 1/3 cup water • 2 tsp. cornstarch • 1/2 cup sugar • 1/2 vanilla bean • 2 cups fresh blueberries • 2 Tbs. fresh orange juice • 1/4 cup dried blueberries

For the pancakes:

• 1 1/2 cups all-purpose flour • 1 Tbs. baking powder • 1/4 tsp. kosher salt • Zest and juice of 2 Meyer or regular lemons • 2 eggs • 1 cup milk • 1 cup ricotta cheese • 1/2 cup sugar • 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking • 1/2 tsp. vanilla extract

• Unsalted butter for serving

Directions:

To make the blueberry compote, in a small bowl, stir together the 1 Tbs. water and the cornstarch to make a slurry. Set aside. Put the sugar in a heavy saucepan. Using a paring knife, split the vanilla bean in half lengthwise and scrape the seeds and pulp into the pan. Add the 1/3 cup water. Set the pan over medium heat and bring to a boil, without stirring. Continue cooking and when the sugar is dissolved, swirl the pan occasionally until the mixture is an amber-caramel color, about 10 minutes. Carefully add 1 cup of the fresh blueberries and the orange juice; the sugar will harden. Reduce the heat to low and cook, stirring gently, until the berries release their juices and the sugar dissolves, 1 to 2 minutes. Strain the mixture over a bowl. Return the liquid to the pan and whisk in the cornstarch slurry. Increase the heat to medium-high and cook, stirring, until the liquid comes to a boil, 1 to 2 minutes. Return the cooked berries to the pan and stir in the remaining 1 cup fresh blueberries and the dried blueberries. Stir to combine and keep warm until ready to serve. To make the pancakes, in a large bowl, whisk together the flour, baking powder and salt, then form a well in the center. In another bowl, whisk together the lemon zest, lemon juice, eggs, milk, ricotta, sugar, the 4 Tbs. butter and the vanilla. Pour the lemon mixture into the well in the flour mixture and, using a rubber spatula or a large spoon, stir until just combined. You will see plenty of small lumps, which is a sign that the batter has not been overworked. Let the batter rest for about 5 minutes before cooking.

Preheat a griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Lightly brush the griddle with butter. Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, 2 to 3 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other sides, 2 to 3 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, brushing the griddle with more butter as needed. Serve the pancakes with butter and the blueberry compote. Serves 4. Recipe by Chef Suzanne Goin.

CHOCOLATE COVERED STRAWBERRIES

(from Bonnie Stoilkovich)

• 2 cups chocolate chips

• 1 basket fresh strawberries

Melt chocolate in a double boiler (simmering water with a glass bowl fitted on top) and melt

chocolate slowly.

Dip the strawberries into the chocolate and transfer them to a parchment paper lined

cookie sheet.

Let cool.

MIMOSA Equal parts Orange Juice and Champagne. Berries of choice floating on top.

AGUA FRESCA Equal parts Club Soda/Sparkling Water, Orange Juice, Crushed Berries. Cheers!