I’m super excited to be heading out the Los Angeles Times Festival of Books today. I’ve visited this yearly event a handful of times in the past, and am always impressed with the sheer volume of publications that end up on vendors’ tables. With so many bookstores disappearing, I’m starting to forget what it’s like to flip though books on a whim and purely out of curiosity.
Another reason that I’m stopping by is because my very talented friend, Danielle Davis of This Picture Book Life is coming out with a book this year! Zinnia and the Bees is a delightful read that follows a yarn-bombing 7th grader as she navigates through the challenges of family life, friendships and loss–all with a swarm of bees on her head! This is a book with heart, imaginative and clever.
A few weeks ago, I met up with Danielle at Palette, a new eatery in the Atwater Village area of LA. The food was organic, delicious and beautiful–my only complaint is that the restaurant didn’t serve any tea. So, I returned home to make a tea-inspired version of the same salads we enjoyed, this time garnished with none other than fresh spring zinnias from my garden. Yes, zinnias are actually edible!
These Palette Salad Bowls are made with the most colorful and wholesome of ingredients. Created from 6 separately prepped components, my favorites are the Tea Scented Chicken (chicken poached in aromatic Jasmine tea!), the Massaged Kale, and an Avocado Dill Ranch Dressing that does not disappoint! 
If you want to learn more about Zinnia and the Bees, try stopping by the LA Book Festival today! I’ll be out and about looking for tea books and supporting my awesome friend Danielle on her upcoming book debut. Happy Sunday…and, if you’re in LA, come out to the book festival!
Zinnia and the Bees will be released on August 1, 2017!
Palette Salad Bowls with Jasmine Scented Chicken
Makes 2 large bowls.
Ingredients:
1. {Jasmine Tea Scented Chicken}
2 boneless chicken breasts
1 Tbsp loose-leaf Jasmine tea, in a filter bag
3 green onions, cut into 1″ pieces
3 slices of ginger
2 Tbsp salt
2 tsp black peppercorns
Place chicken breasts in a pot, then add 4 cups of cold water to cover. Add the green onions, ginger, salt and pepper. Add the tea leaves in. Set the heat on medium. Let the water come to a simmer (not a boil). Continue to let simmer for 5 minutes, then remove the tea. Let simmer another 15 minutes for a total simmer time of 20 minutes, or until the internal temperature of the chicken breasts is 165 degrees F. Remove the chicken breasts from the heat and let cool to room temperature before shredding.
2. {Massaged Kale}
1 bunch kale, cut into 2″ pieces
2 Tbsp olive oil
2 Tbsp lemon juice
1/4 salt
pepper to taste
With your hands, massage everything together in a bowl until the kale is slightly wilted.
3. {Roasted Root Vegetables}
1 bunch carrots, cut into 1/2″ dice
1 small sweet potato, peeled & cut into 1/2″ dice
2 Tbsp olive oil
salt and pepper to taste
Preheat the oven to 400 degrees. Place all the ingredients onto a large greased baking sheet, tossing together lightly. Bake for 20-25 minutes until the root vegetables are tender and slightly golden.
4. {Avocado Dill Ranch Dressing}
1 avocado, seeded & peeled
1/2 cup buttermilk
1/3 cup olive oil
2 Tbsp lemon juice
1/4 cup fresh dill
2 Tbsp lemon juice
1/2 tsp salt
Mix everything together in a blender until you get a homogenous dressing.
5. {Beet Sauerkraut}– Store-bought will do!
6. {Edible Flowers}– Fresh from your garden or store-bought will do! I like to use the entire flower head as a garnish, but you can also pull the petals off and scatter those atop the salad.
Directions:
1. Place the kale into large bowls, then top with the rest of the ingredients and garnish with flowers. Enjoy!
