Za'atar Sweet Potatoes and Garlicky Kale + The OPP Cookbook

I love listening to podcasts while driving and Jessica Murnane's is one of my favorites. In fact, one of my favorite interviews I've ever done was by her on her One Part Podcast– she asks great questions! So I was super excited to meet her in person last year when I was in Charleston. We met for a drink while she was in the middle of working on her first cookbook. I remember her telling me she was looking for a photographer and considering Nicole Franzen, who I thought would be a dream to work with (who I love to follow on Instagram and who she ended up choosing!). 

Her book, One Part Plant: A Simple Guide to Eating Real, One Meal at a Time, was just released and I was so excited to get a copy in the mail recently to see just how beautifully it turned out. The book is full of recipes that are vegan and gluten-free, although that's not really in the tag line. Instead it's about choosing to eat at least one plant-based meal a day, which can be very healing and make you feel great. After being diagnosed with endometriosis, she began eating a plant-based diet which basically healed her, and that prompted the OPP movement. He recipes are delicious, clever and colorful...and of course beautifully shot. Plus she is always wearing super cute outfits in the book (and in real life) and has a fabulous design sense. 

Here's her recipe for Za'atar Sweet Potatoes and Garlicky Kale from the One Part Plant cookbook. YUM!

Check out Jessica's website, follow her on Instagram @jessicamurnane, and buy her book here.

Congrats, Jess!

Warm Potato & Arugula Salad with truffle oil and avocado

Baby Max has arrived! He's already been to his first protest, to the snow in Tahoe, and wine tasting. He's 6 weeks old today and so sweet. 

I've taken the past few weeks off from the blog, but am starting to come out of the fog and felt inspired to photograph my lunch today. It was this simple but filling bowl of arugula topped with warm potatoes and avocado chunks, dressed with truffle oil and red wine vinegar. It's what happened to be in the fridge, but it was delicious enough to share. It's simple and quick to make (I made, ate and shot the whole thing while Max slept!). Would make a lovely lunch or dinner. Enjoy!

Thanksgiving Appetizers: Butternut Hummus & Deviled Eggs

I spend most of Thanksgiving day cooking, and love to have some tasty appetizers on hand to keep everyone going (but not too full) before the big feast. Here are a couple fun ideas that are easy to prep ahead.

My local paper, The Palo Alto Weekly, did a really lovely article and video all about Thanksgiving Appetizers adapted from my new cookbook. We shot a 15-minute recipe video on the deck where I made some fun recipes like this Butternut Hummus (below) and an adaptation on my deviled eggs, turning them into Butternut Hummus Deviled Eggs with Pomegranate Seeds. Read the article by Anna Medina and get the recipes HERE.

Happy Thanksgiving!

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The video above is by The Palo Alto Weekly, shot by Veronica Weber. Host: Anna Medina. The video accompanies the article published 11/17/16.

Persimmon Inspired Thanksgiving Sides

Those who know me well know I am a *little* obsessed with persimmons. There's a short window of time in California each Fall when Fuyu persimmons (pictured above; the only type I care about) are abundant and that window is NOW! I love working them into the Thanksgiving meal.  If you have access to them as well, here are some of my favorite ways to use them. Click each picture below for more recipe info.

Persimmon Salad

I make this every Thanksgiving and often add avocado, too!

I make this every Thanksgiving and often add avocado, too!

also: 

Persimmon Brie Appetizer + A Simple Green Salad with Persimmon

We are hosting Thanksgiving this year for the first time ever! I'll be back soon with my menu ideas...Cheers!