Olivia Cooks For You

Best Bouillabaisse I've ever made. Of course, the access to fantastic ingredients is the key ❤️.

Peach Puffed Pastry Tart.

After the farmers market - Salade de Courgette Carpaccio et Tomate avec Vinaigrette

Côté de Boeuf cooked over wood

Vegetable Tian Provençal

More Provence. Digging out the old cooking school classics...

Provence, je t'aime -

When in Provence-

It’s here! Every Summer I eagerly await the arrival of Local Organic Small Heirloom Mixed Tomatoes. They never disappoint. And so damned pretty!

Summa summa TIME! Organic Garden Gem Tomatoes (such rich flavor!), Altobelli Bicolor Corn, Basil, Cucumber Salad with Chicken Cutlet

All the pretty colors. Summer lunch…

Red Curry Coconut Broth- Tofu, Local Green Beans, Garnet Sweet Potato, Scallions, Peppers, Thai Basil (super local- my porch! 😜)

It’s the season for fresh Wild Salmon from Alaska! With Organic Pea and Mint Purée, Organic Sautéed Carrots with Lemon

Perfect on a steamy hot summer day- Gold Bar Squash, Local Zucchini, Zephyr Squash Ribbons, Organic Chicken Breast, Campari Tomatoes, Goat Cheese, Fresh Basil and Balsamic Vinaigrette

Made a Froze with Red Dragonfruit. You know- cuz, healthy 😜.

Vieques says goodbye in style. See you next year ❤️

We’ve made some lovely friends here on Vieques. This is our now annual get together meal-

I think I’ve found it, Mr Iyer…

Comfort food- but make it healthy. Organic Turkey Meatloaf, Steamed Organic Green Beans and Cremini Mushroom Gravy

I remembered to take a photo today! This is so delicious- I was riffing on a recipe in a recent Cooking -Miso Coconut Curry Salmon. The sauce is really deep with flavor. Paired here with quickly sautéed baby bok choy and in the curry- peppers and onion.

Bibimbap Bowl- Organic Kale, Kimchi, Oyster Mushrooms, Garnet Sweet Potato, Pasture Raised Chicken Egg, Gojuchang

It’s Fall!! Fairytale Eggplant(my favorite ) , Coriander Yogurt and Pomegranate Arils. Cumin and Coriander Crusted Lamb Riblets (or Ram Niblets, as I accidentally called them ) with Honeynut Squash and Five Spice Purée

I couldn’t resist a little extra pretty on the Local Zucchini, Basil, Tomato, Goat Cheese Frittata Topped with a Zucchini Flower

Protein Power- but nice 😊. Seared Grass Fed NY Strip Steak with Wild Arugula Salad and Basil, Parmesan, Pine Nut Dressing