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to make  - Botanica's Stone Fruit Tartine

to make - Botanica's Stone Fruit Tartine

botanica- los angeles - stone fruit tartine-01

Makes 4 hearty servings
recipe by
Botanica in Los Angeles
recipe type: to breakfast, to lunch
cuisine: plant based, vegan, dairy free

2 firm but flavorful peaches (or nectarines), quartered
Olive oil
Sea salt & freshly ground black pepper
3 ripe apricots, sliced
2 cups tiny tomatoes (sungolds, sweet 100s or the like), halved
2 cups basil oil-marinated beans (recipe below), with plenty of basil oil
Delicious olive oil
2 teaspoons sherry vinegar
1/4 cup thinly sliced scallion greens
1/2 cup thinly sliced opal basil leaves
1/2 cup torn Italian basil leaves
4 thick slices of the most delicious levain bread you can find
2 big garlic cloves, halved
Hunks of manouri or fresh mozzarella cheese (optional)



  1. Brush the cut side of the peaches with olive oil and grill (or sear in a hot cast-iron pan), cut side down, for 30 seconds or so on each side, until caramelized. 

  2. Slice each quarter in half, and season with a sprinkle of sea salt and black pepper.

  3. In a bowl, combine the seared peaches, sliced apricots, tomatoes, marinated beans and basil oil, and a splash of some delicious olive oil (though the bean-marinating oil is the main event here). 

  4. Add the sherry vinegar, and season with salt and pepper. 

  5. Stir gently, and taste for seasoning. 

  6. Reserve some of the scallion greens and basil leaves for garnish, and stir the rest into the peach-tomato-bean mixture.

  7. Brush the the bread with olive oil and grill (or broil) on both sides until nicely toasted. Starting with the crust (because it roughs up the garlic and gets the juices flowing), rub the cut side of a garlic clove all over every inch of the bread. (Be sure to do this while the bread is still warm!) Really get the garlic in there; if the scent of garlic isn’t wafting, you’re not pressing hard enough!

  8. Once thoroughly garlicked, arrange the toast on a serving platter. Drizzle with delicious olive oil and give it a good sprinkle of sea salt. Spoon the tomato-peach-bean salad over the bread and stud with hunks of cheese, if using. Garnish with a shower of the remaining scallion greens and basil, plus another sprinkle of sea salt and black pepper. Serve with steak knives


Makes about 2 cups marinated beans

Gigante Beans
2/3 cup dried gigante beans
2 bay leaves
4 garlic cloves, lightly crushed and peeled
1 tablespoon toasted coriander seeds`
1/2 tablespoon toasted cumin seeds
Lots of sea salt

Basil Oil
1 1/2 cups tightly packed basil leaves
2 cups delicious olive oil
A good pinch of sea salt

2 cups cooked gigante beans
2 cups basil oil
3 tablespoons toasted coriander seeds, lightly crushed
1 1/2 tablespoon toasted cumin seeds, lightly crushed
4 cloves garlic, lightly crushed and peeled
3 large shallots, peeled and thinly sliced or shaved (1/8-inch thick)
1/3 cup lemon juice, plus more to taste
Sea salt


  1. To cook the beans: Place beans in a large pot, cover with water, and leave to soak overnight. The next day, drain the beans, refresh the water, and add the rest of the ingredients, along with a small handful of salt. Stir well and taste—you want the water to be salty! Bring the pot to a simmer and leave the beans to cook, gently stirring every 20 minutes or so (to ensure even cooking), until they’re cooked through but not falling apart. Strain the beans (but save that delicious bean-cooking liquid! So savory and delicious). Remove the bay leaves, leaving the rest of the aromatics intact.

  2. To make the basil oil: Bring a pot of heavily salted water to a boil. Toss in the basil leaves, and stir to submerge for 10 seconds; then immediately remove, drain, and shock the leaves in ice water for 10 seconds (the blanching ensures the leaves stay bright green). Squeeze the water entirely from the leaves, put the basil in a blender, add the oil and sea salt, and puree until smooth. Taste and add salt as needed (the salt helps the flavor really pop).

  3. To make the marinated beans: Add everything to a large bowl, add a healthy sprinkle of sea salt, and stir well. Give it a taste and tweak as needed; the beans should be brightly flavored, with a nice hint of salt and lemon.

If you make it I would love to see on @lespetitespestes


to snack - vegan rocky road

to snack - vegan rocky road

to shop - palmgrens

to shop - palmgrens