If you’ve been to Los Angeles recently, chances are, you’ve found yourself at Echo Park’s Honey Hi for a daytime meal. We spent a sunny afternoon with co-owners and friends, Kacie Carter and Caitlin Sullivan, at the end of the Californian summer, as they prepared us an ode-to-summer salad full of bright market-fresh produce.
The pair met in college and have been best friends since. “Through our respective health journeys, we became incredibly passionate about food and how it makes you feel. We really wanted to share that with our community. Honey Hi has given us the platform to express everything that we love; from food and nutrition to connecting with the community and local farmers, to design and art – Honey Hi really reflects what’s most important to us.”
Honey Hi strikes the perfect balance of nourishing and desirable dishes. It’s the place you can share a meal with your super health conscious friend or your dad who has zero interest in that of a “turmeric poached egg”, leaving both parties utterly satisfied. Kacie mentions, “It’s really important to us that the food we serve isn’t just “healthy”- it should be nourishing, familiar, and celebratory. We love food and know firsthand that eating this way brings a lot of joy to life.”
Honey Hi strikes the perfect balance of nourishing and desirable dishes. It’s the place you can share a meal with your super health conscious friend or your dad who has zero interest in that of a “turmeric poached egg”
Kacie’s airy and bright kitchen perfectly reflects their philosophy of “sustainable comfort food”. From the herbal adaptogen collection to playful details, à la Tupac portrait, the Honey Hi philosophy is apparent: playful, inspiring, and wholesome, leaving you to feel like your best version of self.
While Californian produce is unusually stunning year round, the summer season is exceptional. The duo sources Honey Hi’s seasonal vegetables from the Hollywood Farmers Market where you’ll find your classic staples to other unusual favourites like “bolting cilantro” – coriander once it’s begun to go to seed. It has delicate, tender little leaves right before it flowers. A lot of people don’t recognise it, or think that it’s going bad- it’s actually so much more tender, flavourful, and has hints of coriander seed that add beautiful complexity to whatever you’re cooking.”
“This is the perfect way to celebrate the end of summer in California, before the subtle seasons make a turn towards fall to be replaced with kabocha squash, broccoli and cauliflower at the market. The peaches are at their most ripe and heirloom tomatoes are abundant. Consider it a middle eastern leaning, sweet twist on a caprese salad.”
Heirloom tomato, Watermelon, Peach and Feta salad
1 ripe peach, pitted and sliced into wedges
1 ripe heirloom tomato, de-stemmed and sliced into wedges
1 small-medium watermelon, removed from rind and sliced into wedges
125gm feta cheese, sliced into triangles
Pit peach and slice into even sized wedges. Repeat with tomato and watermelon so the sizes and shapes are similar. Cut block of feta into slices the same width as your fruit, and then cut in a diagonal into a triangle.
Layer tomatoes, watermelon, peaches, and feta on a plate. Tuck mint and basil leaves in between the layers. Drizzle with olive oil, balsamic vinegar, and sprinkle with sumac, salt, and black pepper. Enjoy!