It’s no secret that we love succulents and one of the quirky things we love about them are their often hypnotizing fractal patterns. Last Sunday while shopping for lunch ingredients we spied some similar patterns at the Hollywood Farmers Market – crates of Romanesco!!! Also known as Roman cauliflower, it’s basically what you get if broccoli and cauliflower…
Eat
Jungalow Eats – Citrus-y Salad 2 Ways
Change is in the air!!! We added to our plant family here at the studio (50 and counting!), christened the new outdoor seating area for a recent monthly team meeting, and made a new commitment to cook more for our work lunches instead of always ordering in — added bonus? The delicious recipes that we…
Jungalow Eats – Sweet, Sweet Bagel breakfast
Today we had a our first all-hands-on-deck creative meeting of the year: catching up with everyone post-holiday, introducing a new Jungalista to the team and brainstorming ideas for 2017. Now a Jungalow meeting isn’t a meeting unless there is colorful tasty food to follow, and today was no exception… When Justina was a little girl, her…
Pomegranate Party: Roasted Carrots and Porridge with Pomegranate Molasses
Try these two deliciously festive recipes featuring yummy pomegranate molasses. Roasted Carrots (side dish for 2-3, anytime of day) 3 small bunches of assorted carrots (McGrath Farms) Maldon Salt, to taste Pomegranate Molasses 1 cup glazed red walnuts ½ cup pomegranate arils Preheat oven Wash and trim carrots (we like to leave a bit of…
Two holiday recipes to make with your leftovers
Several years back, out of a desire to make use of the flowers and leaves from a shoot in some fun and and jungalicious way, #FaceTheFoliage was born (example pictured above, left)–we used the leftovers to make ephemeral portraits from leaves and flowers. Well, after cleaning up from a recent photoshoot (pictured above right), a…
Danae’s Stone Fruit & Burrata Salad
Stone fruit season might be my favorite time of the year for produce. Nectarines especially are my weakness- I love their versatility. Last week we had tuna cakes with arugula and nectarines- it was so good I think I’m going to make it again this week. Nectarines on ricotta toast or waffles for breakfast, in ice…