Posts made in July, 2016

Winding Down

Posted by on Jul 28, 2016 in New | 3 comments

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MP and I have loosely completed our Whole30 month; I say that with a tongue-in-cheek--
sort of eye-roll bit.
There was cheating involved. MP dislikes rules while praising propriety.
He eats oats, Coaches Oats and little seeds and berries;
and for breakfast only that will do; how about you?
Additional photos of our compliant summertime suppertime embraces are tagged here.
Seared Ahi Tuna with Arugula, Grilled Squash, Roasted Asparagus,
Cherry Tomatoes, Plums, and Cherries
Many concepts stuck.
Chicken Meatballs and  Garden Haricots Vert, Golden Zucchini Zoodles with Homemade Marinara
I thoroughly relished the expedition; eyeing lively foodstuffs for platter canvasses like a tapestry of performance art.
 Avocado Sweet Potato 'Toasts'
 Herbed Ghee Pan-seared Wild  Pacific Red Snapper with Grilled Nectarines.
 Oven Roasted Chicken Thighs with Garden Bells Stuffed with Roasted Eggplant and Olives
Some rules are easy to live by...
Roasted Fingerlings, Cherry Tomatoes, Reed Avocado, Cantalope, and Wild Red Snapper Filets
Then just last night...
Spicy Walnut-crusted Port Tenderloin, Avocado Caprese, Grilled Stonefruit on Purslane
How about you?

Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

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In My Dreams

Posted by on Jul 26, 2016 in Vegetables | 0 comments


In my dreams, there are tomatoes;




the glorious giving vines of summertime stored for winter.


I drizzle olive oil, salt, and pepper over the tomatoes and roast for 2-3 hours at 275 degrees F.  I prefer the tomatoes to remain somewhat juicy for sauces and toppings.  Of course, for a dryer more dense preservation, tomatoes can remain in a very slow oven (200 degrees) for many more hours.

After MP vacuums these jewels down, I freeze them and bring them back to life when it seems right--just like the folks from Wayward Pines!

--photo source:

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Guest Blogger!

Posted by on Jul 21, 2016 in Breakfast and Brunch | 5 comments


I’m back!!!!!  It’s me, Izzy, coco’s favored grandchild, for obvious reasons.


Well, enough of that, let’s get on to the good stuff.


Today coco had the pleasure of having me and my older sister, Jules, over because my mom, dad, and oldest sister, Maddy, were at work.


As you all know, I love breakfast.  So, coco baked up Dutch Babies; my all-time favorite, and as always they were…AMAZING!


This time, coco used a smaller pan than usual to bake, which made the Dutch Babies rise to great heights while baking, and for some time out of the oven, before falling into the crust position.

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In conclusion, the Dutch Babies were creamy and lemony to a perfect point, which made the smell dreamy in a way that no one could ever pass up, even if it were dinner time!

♥  ♥  ♥


Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise

Dutch Babies


  • 1/4 cup butter
  • 3 large eggs
  • 2 Tablespoons sugar
  • 3/4 cup milk
  • 3/4 cup flour
  • Pinch salt
  • Lemon zest
  • fresh berries


  1. Preheat oven to 425 degrees F.
  2. Melt butter in a 2-3 quart skillet or shallow baking dish. Combine eggs with salt and sugar in a blender or food processor gradually adding flour and milk. Add lemon zest. Pour batter into hot buttered pan and bake for 15-20 minutes or until puffed and lightly browned. Serve immediately with powdered sugar and berries.
  3. --Donna Metzger

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Posted by on Jul 19, 2016 in New | 1 comment

The Whole30 strategy is sinking in for me; hearing from several of you who are tagging along is inspiring too. I have met the challenge by remaining genuine to a seasonal canvas of colorful vegetables and fruits-- swaying away from grains, beans, legumes, and dairy.  Often, I pull something together and ask how this can be ‘compliant’ (code word for Whole30-heads).


For example, we pound down homemade Gazpacho in the summertime. Therefore, my recipe becomes compliant by omitting the bread which thickens the luscious cold refreshing soup; I merely made it chunkier and used more cucumber.

A look at other dinners…


Grilled Rib-Eye, Roasted Brussels Sprouts, and Cauliflower 'Rice'


Pan-seared Baquetta Grouper with Pico de Gallo, Steamed Haricots Vert, Roasted Potato Wedges, and Grilled Peaches


Oven Roasted Chicken with Fennel Pollen and Fresh Herbed Ghee

(we're lovin' that 'rice')


Wild-harvested Grilled Boar and Eggplant Sliders with Grilled Shishito Peppers


A little messy, but o'so delicious!

 Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

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Debunking 101

Posted by on Jul 14, 2016 in New | 4 comments


California Seabass with Pico de Gallo

With so much tragedy penetrating our lives, it hardly seems upbeat to write a post about summer food—but, food does matter. Not only is food sustenance and medicine; it soothes the soul, impacting us psychologically.


Breakfast Bowl

MP and I embarked on a new summer eating plan which challenged my 35 years plus of fat phobia.  A body of research indicates the health benefits of a diet higher in fat, rich in eggs, nuts, avocados, meat, and healthy oils.


Turkey Meatballs in Sunburst Tomato and Golden Zucchini Soup

In an attempt to clarify this current notion, we embraced one program called Whole30 in which we have reached the half-way point.  Except for shunning dairy, beans, legumes, and all seeds and grains, our platter meals remain true to copious colorful vegetables from the farmers’ market MP’s prolific midsummer patio garden, and  clean fresh fish selections; adding further proteins like grass-fed meats and globe-trotting chickens.


Grilled Ribeye Steak with Zoodles and Grilled Shishito Peppers

These are a few marvelous colorful and succulent dinners we’ve been sharing.


Garden Platter Salad with Seabass


Zucchini Pancakes with Scallops20160711_191144

 Sauteed Mexican Halibut Fillet with Roasted Poblano Tomatillo Sauce and Zucchini


Walnut-Crusted Pork Tenderloin Picnic Salad


Spicy Turkey Burgers with Portobello Mushroom 'Buns', Shishito and Potatoes


Killer Skillet Supper

What's on your dinner table?

Dinner photos appear nearly every evening over at cococooks on Instagram.

Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

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