the journal

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Perry Walker Collective

August 9, 2020

On our very first newsletter, we are featuring Perry Walker Collective! As a new small business owner wanting to support others, I love these two and their new endeavor. They are a mother daughter duo, who doesn’t love that, that design and create this effortless bohemian collection. The collection is crafted in India with the […]

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Hands down this is my favorite salad. It’s fresh and easy and tastes like summer. Heres what I did: I cut up 7 peaches, added blueberries and blackberries to a bowl, drizzled a bit of agave (or honey) and tossed all fruit together. Then I added 2 mozzarella balls, pulled apart and shredded. Next, cube […]

Summer Panzanella

Salmon Cakes: Salmon in a can isn’t always easy, but I had 2 and frankly a little time on my hands. Picking through them can be daunting, but worth it for these crispy little, warm fish cakes. They are full of flavor and easy with just a few ingredients. 2 large cans of salmon, picked […]

Salmon Cakes

A slightly over ripe pink grapefruit changed my life. I always think I’m going to eat them and never do. This recipe was born out of my mission not to waste anything. So here’s what I made with what I had:

For the marinade, in a large bowl add 3 good turns of olive oil, the juice of a grapefruit, an orange, a lime and 1/2 a lemon.

Five crushed garlic cloves, one sliced onion into rings, 2 sliced shallots, a scant drizzle of agave, a small palm of cumin, several pinches of dried oregano, salt and pepper. I added 4 chicken thighs bone in, skin on. Turn the chicken in the bowl several times to coat and soak in all the citrus and garlic. Add all the skins of the citrus fruit and then marinated for about 3 hours.

When marinated, preheat oven to 400. While it’s coming up to temperature, sear the chicken in a hot, oiled cast iron pan, skin side down till it has great caramelized color and a little crispy. Once browned, add the remainder of the marinade around the chicken, including the citrus. Put it in the oven and roast till the chicken is done. Once out, I add a few sprigs of fresh oregano and a drizzle of balsamic glaze.

It’s orange and sweet and summery with purple shallot, crunchy and caramelized onions, garlicky sweet grapefruit and cumin spice. I’m in love with this chicken and will do it again and again. The idea of chicken, garlic, and fruit, is something I want to play with. I’m thinking of tangerines, apricots, bursting hot blackberries and herbs…the combinations are endless. For now, It was delicious and a great use of a few leftover citruses lingering in the fruit bowl.

Citrus Chicken