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 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

Astellar brunch.

Astellar yucca hash + smoked pork loin + truffles + farm fresh egg + avocado + berries for my husband.
I can not eat nightshades therefore, I can’t eat potatoes. So sad for me. I LOVE potatoes. Alas, I discovered I can eat yucca and sweet potatoes so I am currently making recipes containing these substitutes.



Astellar muffin tin pan eggsperiment.

The great #astellar muffin tin pan poached eggsperiment.
one egg + kale + spinach + 1/2 slice turkey + shaved parmesan.
Put 1.5 teaspoons of water in the bottom of your muffin pan.
Crack an egg on top of water.
Add ingredients.
Bake @ 400 F for 8-10 minutes.
Pop out with a spatula.
Drain any excess water.
*I have gold touch muffin pans that are nonstick. This recipe with that kind of pan uses no oil! Amazing.


Egg is runny. Just the way I like it. I put my little egg bundle on a toasted double fiber English muffin.



Astellar artichoke & lemon aioli.



Astellar stuffed portabella mushrooms

I marinated the portabellas in olive oil + balsamic + soy sauce.
Put them on a sheet pan in the oven for 350 for 10 minutes.
In a separate pan I sautéed onions + bacon + zucchini + panko breadcrumbs + thyme + goat cheese + a nob of butter + s+ p. Got it browned and set it aside to stuff the mushrooms.
Stuffed the mushrooms and baked for another 10 minutes.

I served them over a simple mixed green and arugula salad with olive oil + red wine vin + s + p.