There’s no place like Hollywood for star-gazing …
And to catch a star grazing, there are few places better than the venerable Ivy on West Hollywood’s trendy Robertson Boulevard.
Since this famed eatery opened its doors almost 30 years ago, one of its most consistent stars has never appeared on the guest list… but is, instead, found on the menu.
Mixed greens, topped with delicately charred peppers, zucchini, asparagus, corn and mesquite grilled chicken and/or shrimp, The Ivy’s Grilled Vegetable Salad is one of the most well known and well loved dishes in town.
But with its 28 dollar price, it’s not a salad many can order every day. Now, you can make this skinny version of that signature salad at home….saving money and calories!
Who’s the star now?
Growing up "salad" meant a plate with iceberg lettuce, cucumber, carrot, and tomato slices, and bottled Catalina dressing.
According to In Style, shades of gray, scarlet, and yellow are hot this spring. I, however, prefer green and purple, as in fresh English pea green and baby artichoke purple. Apparently, so do San Diego's farmers; our farmers' markets have some of the most stylish looking artichokes around – ranging from petite purple baby artichokes to hefty, celery green Big Heart artichokes.
To the uninitiated, the boysenberry may look like a big, blowzy, underripe blackberry, but it is in fact a noble fruit, as distinct from a common blackberry as a thoroughbred is from a mule.
A pile of freshly cut rhubarb stalks appeared at our back door last week, courtesy of our neighbor Ralph. This is one of the strange and wonderful things about living on the Vineyard: People are in the habit of sharing…without much fuss or fanfare. Stuff just shows up, unbidden but much appreciated. In the short time we’ve been living in the farmhouse, we’ve been the grateful recipients of beach plum jelly, wild cherry jam, honey, eggs, lobsters, codfish, sweet potatoes, pickles, warm bread and kale soup, to name a few things.