astellar zucchini california latkes + maple apple compote


astellar zucchini california latkes
feeds 2 – 4

in a medium bowl:

2 zucchinis finely grated ( I used a box grater)
1/4 yellow onion finely diced
2 stalks of green onion diced
1 egg
1/2 cup half and half or milk
1/4 cup flour
pinch of s + p
fresh herbs – dill . thyme .
cover and let rest for 20 min to let zuc’s absorb huevo mixture.

while you wait you can make your:

maple apple compote

in a small bowl:
peel and dice 2 granny smith apples
(i like this variety because they are tart!)
1/4 finely diced yellow onion
2 tbsp maple syrup
1 tsp brown sugar

2 pats of unsalted butter in a hot pan

add apple mixture
cook till sugar dissolves
3 min

now back to your zucchini cakes…

I cook these on my all clad nonstick pan.
medium heat.

spoon zucchini mixture onto hot pan (like potato pancakes)
2 min
cook 2 more minutes

(finish in warm oven if need be)

serve with maple apple compote

if you like:
and a dollop of sour cream or creme fraiche.
garnish with fresh dill in cream.

bon appetit.


astellar food and floral stylist – ayesha curry

I had the pleasure of food and floral styling for a passion project for Glad for No Kid Hungry featuring Ayesha Curry. The footage looks beautiful as does Ayesha! Fun to see my kitchen tools, knives, and food in action.

“Ayesha Curry shares why she believes it’s important to give back and discusses her work with No Kid Hungry. See how you can do little things each day to help others in your community.”

One act of giving inspires another.

Share your act of giving in the comments.




astellar potato leek soup



3 tbsp olive oil

8 medium potatoes, peeled + chopped into 1″ cubes

2 large leeks, sliced into rounds (immerse in bowl of cold water to wash + remove sand, drain and pat dry)

2 carrots, peeled + sliced

3 celery stalks, washed + chopped

6 cups veggie stock or 6 cups water + 1 veggie bouillon cube

1 tsp chopped fresh dill (optional) || at the end

1-2 tsp kosher salt

½ tsp cracked black pepper + more to taste


Heat olive oil in a large pot over medium heat. Add leeks and potatoes, and sauté for about 5 mins, stirring constantly. Add in carrots, celery, salt, and pepper. Saute for another 5-10 minutes. Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and simmer for about 45 minutes. At the end of simmering, use an immersion blender to puree the soup in the pot. (If you don’t have an immersion  blender, you can use your blender, just make sure to cool your soup first!)  Give your soup a taste and add s + p per your liking. Garnish with fresh dill or parsley.

**To make this a creamy soup, add 3/4 cup of cream or half and half.

if you make this soup, i would love it if you take a picture and tag me on INSTAGRAM : @stellarmich

check out more pictures of my food on instagram: #astellar