Summer, eat out of doors.

In my cookbook, I talk about an amazing party my parents threw every July 4th. It was the “best ever” every year. We celebrated exactly on the day, and it was a consistently well orchestrated potluck for over one hundred and fifty guests. I reminisce about that party every summer and when the opportunity arises to share a meal outside, I am all over it.

In this beautiful al fresco wedding, the bride, also a gardener, used handmade seed packets as escort cards. Cute! And outdoorsy! This event was held exclusively outside until it was time for dancing.

Just last week,  we made an amazing plant based celebration for Muir Ranch.  About one hundred and forty guests enjoyed a six course meal in the farm field behind Muir High School in Pasadena.

 It was a glorious event.

Kids were running around, food was shared, elixir was mixed and everyone had a personal best night of the summer.  There was a delightful musician, Eric Kufs, and it all came together  to make a magical experience. Right here in our city, outside.

The menu was prepared with  offerings from the ranch.  I was thrilled to feature several recipes from “Who Wants Seconds?” including my recipe for ratatouille which is truly a best ever, and  my Classic Catalan Gazpacho, also ridiculously delicious. They loved them both! My crazy great zucchini butter featured years ago on food 52 was a huge rave, and my friend Davey made a delicious whole wheat batard.      F A N T A S T I C.

Want more recipes??  Try these beauties all from the “Who Wants Seconds?” – (plus another 70 or so from the book which are time-bank tested and super easy) Like these corn fritters! 

We ended with some peach crunch (also in the book!!) with peaches from Top Notch Farm.  It was the kind of party that had little bits of perfect in every moment, in so many ways.  Mostly though, I think being outside was the best part, enlivening our spirits with an unseasonal cool breeze and feeling the earth give way with every step.

Good times were had by all and everyone ate well!  That is a spectacular night in my world!

Read the reviews on Amazon. Buy the book on Indie bound.


Sociable Supper in the Field at Muir Ranch 7.19.14

This is going to be fun. These suppers help support the summer intern program in the garden.

Have you been? Wait till you see it! And have dinner outstanding in the field!


It’ll be a celebration of summertime with one ton of  S Q U A S H.

Get your tickets on Event Brite  There will be a few words from Exec Direct Megan Hanson from the one and only RootDownLA.

You gotta come to this.

 muir ranch logo

“Sociable Supper”

Farm-to-Table Dinner

Saturday, July 19, 2014    5-8pm 

Come eat a locally grown and harvested, sustainable,

plant-based supper, while supporting 

Muir Ranch’s summer internships!

Enjoy Plant-Based Cuisine byJennie Cook – Jennie Cooks Catering

 Featuring recipes from Jennie’s Cookbook “Who Wants Seconds?


Aperitifs (A choice of 3)

Citrus Elixir with Camille’s Elderflower Potion

Iced Minted Elixir

Strawberry Lemonade


catalan gazpacho shooters and chubby croutons

potato tacos with muir ranch chard curtido and cilantro crema


sliced tutti frutti tomatoes with muir ranch basil and onions

green salad with grilled summer fruits

quick pickle cucumbers

baguettes and chèvre with fennel flowers and cilantro blossoms


summer slaw with muir ranch chard and…

ratatouille with Mud’s favorite white squash and ranch leeks

delicious bread and zucchini marmalade and roasted elephant squash

stuffed delicata squash with a classic cornbread stuffing


stone fruit crunch and cream

Featured Speaker: Megan Hanson – Executive Director of RootDown LA 

Rootdown logo

RootDown LA’s mission is to convince high school kids to eat their veggies and to engage them in educational experiences that empower these kids to build healthier food communities as they cook, grow, and sit down to eat healthy food with their friends, families and neighbors.

PARKING: Behind John Muir High School at 1905 N Lincoln.   Park in rear Student Lot, enter at Canada Ave.


Your tax deductible dinner ticket purchase helps to support our summer internship program at Muir Ranch.

Our goal is to offer fully paid internships to 30 students this Summer.

Each student will earn $600 for 8 weeks of work.

We hope to raise $18,000 to cover the cost of these internships.

Get your tickets now, you don’t want to miss it!

Signing Books and Community Loving

WOW MOM what a night!

Thank you everyone for all the love, support and purchasing of “Who Wants Seconds?” last night. So many familiar faces cheering me on and laughing at my jokes… cuz, ya know, I’m a joker.

everyoneMy girls came down from up north, and their brothers from another mother came in from Mission Hills with their beautiful girlfriends and fiance!! ( WEDDING!!)

danika jeewa girlsI’m feeling the love, and wearing the invisible crown for at least another week.

books kidsHere are 2 more reviews – The Kitchn and Hometown Pasadena.

Could this get any better?  I don’t think so.

The first review of “Who Wants Seconds?”

And it’s wonderful! Thank you Publisher’s Weekly, I’m blushing.

Here it is, and a recipe to celebrate!

Publisher’s Weekly Review:

“This engaging and colorful book covers a lot of food and fun. The author is a long-time caterer in California and an advocate of healthy dining and fills her volume with recipes that are unfailingly delicious. She is also an artist, which is clear from the book’s spectacular presentation—each page tinted with a mix of amazing fonts, headings, notes, and photos. Jennie Cook is also a family woman, regaling the reader with anecdotes including the culinary exploits of her “Chef Ma” and tales of a family vacation discovering delicacies in Spain. Among the innovative yet approachable recipes are burgundy beef stew, lacquered chicken, and a reputedly never-fail fruit crumble that can be made in several ways. There’s a simple recipe for pickled cranberries and a “Boozy Blackberry Balsamic Reduction” that adds “pow” to everything it touches. Every dish has a story; Cook welcomes reader into her kitchen with recipes dedicated to excellent cuisine. (Oct.)”

 Recipe of the day – Waldorf Salad!

Get out there and get the last of the Arkansas Black apples, my favorites of all time.


A Waldorf is kind of like cole slaw for apples. It’s an old fashioned recipe that really needs to make a comeback. I eat this for dinner on a bed of greens, topped with a drizzle of balsamic. Delish.

Waldorf Salad

Prep time: 10 minutes
Makes 1 quart, or about 6 servings
6 apples, unpeeled, chopped in 1/2-inch pieces
2 celery stalks, sliced thin
1/2 cup toasted walnuts
1/2 cup dried cranberries
1 cup nonfat plain Greek yogurt
2 tablespoons sugar, honey, or agave
Mix everything together, chill, and enjoy!