We can’t get over all of the intriguing new restaurants popping up on the east side of L.A. Not the least of which is Honey Hi, a flexitarian hotspot in Echo Park run by two friends on a wellness mission, Kacie Carter and Caitlin Sullivan.

We invited the pair to show off their kitchen skills at our annual Mother’s Day cooking class at the home of designer Jenni Kayne, and they blew our minds with a slew of simple, but drool-worthy recipes that we’re sharing just in time for Mother’s Day gatherings of all kinds. Tomorrow, we’ll be sharing the savory, gluten-free waffle recipe they whipped up for our class. Apparently, it appears on the menu from time to time as well, and we’re still dreaming about them – a recipe not to be missed.

The spring florals for our lunch were arranged by the one and only Valleybrink Road and sweet DIY gifts were supplied by Simone LeBlanc, which included leather-look washi tape we’re using everywhere now.

Check out all the DIY details on Jenni’s blog here, learn more about the Honey Hi babes from our story on the opening last year, and whip up these recipes to experience all the culinary wonder for yourself…

Shaved Spring Salad With Pistachios +Blood Orange Vinaigrette


4 cups butter lettuce and arugula mix
6 finely shaved french radish
½ bulb finely shaved fennel
6 kumquats, sliced thin
¼ cup toasted pistachios
handful of mint, torn
small handful fennel fronds

For the citrus vinaigrette:
4 Tbsp blood orange juice
2 Tbsp Champagne vinegar
4 Tbsp EVOO
1/4 tsp salt
pinch of pepper
2 tsp chopped parsley
2 tsp chopped shallot
1/2 tsp honey


Whisk all vinaigrette ingredients well in a bowl, adding oil slowly last to emulsify.

Toss with salad ingredients and serve. Garnish with fresh avocado slices, fennel fronds and mint.



For the crust:
1 cup almond flour
1/2 cup hazelnut flour
2 Tbsp arrowroot flour
pinch of salt
3 Tbsp maple syrup
3 Tbsp grass-fed butter, softened
2 tsp vanilla extract

For the curd:
1/2 cup lemon juice
1/2 cup maple syrup
3 egg yolks
2 eggs
6 Tbsp butter
pinch of salt

For the rhubarb & raspberry compote:
2 pints fresh raspberries
8 oz diced rhubarb
1/2 cup honey
1/2 tsp vanilla extract
2 Tbsp blood orange juice
1/8 tsp kosher salt


For the crust:

Whisk all dry ingredients together in a large bowl. Add the maple syrup, butter and vanilla extract and mix with a hand blender until a uniform dough begins to form. Wrap dough in plastic and place in fridge for 15 minutes to firm before rolling.

Roll dough between two sheets of parchment paper into a 1/8-inch thick round. Chill dough in the freezer for 5 minutes before shaping into the pan.

Shape into your tart pan and press into shape, trimming off the excess. Bake for 22-25 minutes until golden and firm.

For the curd:

Bring about 2 inches of water to a simmer in a saucepan over the stove. Have a medium metal bowl and fine mesh sieve ready. In a large heatproof bowl, whisk together lemon juice, maple syrup, egg yolks, eggs, and salt. Tablespoon by tablespoon, slowly whisk in the softened butter. Place the bowl over simmering water and whisk continuously until butter has melted. Keep whisking! Slowly heat mixture until the curd begins to form and thicken. This should take around 10-12 minutes. Pour the curd through the sieve and into the parbaked pie crust. Swirl in rhubarb raspberry compote with a spoon or skewer. Place tart in a 325 degree oven for about 5 minutes until it sets. Let cool and enjoy!

For the rhubarb & raspberry compote:

Dice rhubarb and simmer all ingredients on a stovetop for about 15 minutes until thickened. Blend.

*Adapted from Jenni Hulet’s tart recipe.



6 oz Kevita lemon ginger water kefir
4 oz cucumber juice
juice of 1 lemon
4 mint springs, smashed


Combine ingredients in a glass. Serve cold!

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