Camilla Marcus’s Regenerative Cooking: A Backyard Lunch Experience

At first glance, Camilla Marcus presents a fascinating blend of contrasts. She approaches her work with utmost seriousness, yet infuses a playful spirit into all her endeavors. Whether hosting a dinner for 100 guests or planning her menu at the last minute based on farmers market finds, she embodies a sense of spontaneity. Her vegetable-rich cooking is both nourishing and vibrant—and she never shies away from enjoying a midday glass of wine.

However, every aspect of Camilla harmonizes perfectly with her true essence. Grounded in her identity, she leads a beautifully cohesive life that mirrors her passionate philosophy as a regenerative chef, the founder of west~bourne, and a mother of four in Los Angeles.

To celebrate the release of her cookbook, My Regenerative Kitchen, Camilla and I enjoyed a backyard lunch surrounded by friends. We prepared colorful, plant-based dishes straight from her book—delicious tartines, a refreshing crunchy fennel salad, and exquisite rose chocolate bark. As we savored natural wine, Camilla shared her insights on cooking in a manner that nurtures both the body and the planet.

In her own words, her guiding philosophy is: “What’s good for our soil is always better for our health.”

What captivates me most about Camilla’s approach to food is the sense of freedom it embodies. She discusses improvisational cooking with the enthusiasm of a jazz musician, reveling in the unexpected turns that each note can take. Guided by the farmers market, she embraces the idea that “not being in control” is both inspiring and liberating, rather than stressful. Leaving our lunch, I found myself reconsidering the balance between spontaneity and nourishment.

Her cookbook compellingly argues that our everyday choices—what ingredients we select, how we prepare them, and how we use leftovers—serve as accessible avenues for climate action. Not through strict limitations or drastic changes, but through gradual, natural shifts that become easier over time.

Camilla Marcus’s Tips for a Zero-Waste Kitchen

Break up with paper towels. Maintain a supply of washable kitchen towels nearby—you’ll be surprised how quickly you’ll stop reaching for paper.

Reimagine your pantry. Replace plastic wrap with beeswax alternatives. Use glass jars and metal tins for everything from baking goods to preserves.

Go reusable with storage. Switch to Stasher silicone bags instead of Ziploc. Camilla also freezes stocks, sauces, and leftover wine in silicone molds for future meals.

Use the whole vegetable. No stalk should be wasted. Fennel fronds can be used as garnish, stalks added to stock, and most vegetables don’t require peeling.

Rethink “scraps.” Before discarding, consider: Can this enhance a broth or sauce? Onion peels, herb stems, cheese rinds—all fair game. Compost what you genuinely can’t cook.

Clean green. Opt for nontoxic brands such as Koala Eco, Branch Basics, and Grove Collaborative.

Start composting. A countertop bin (Camilla swears by the Bamboozle) offers an easy introduction. Composting produces 20 times fewer greenhouse gases than sending food waste to landfills.

Adapted from My Regenerative Kitchen

All these swaps, scraps, and compost bins may sound like a lot of discipline. Yet, sitting in the backyard that afternoon, it all felt completely natural. It was an authentic reflection of how Camilla lives: being mindful, avoiding waste, and finding joy in the process. The menu we began with is detailed below. How you choose to proceed from here is entirely up to you.

The Whole Stalk or Bulb Salad

A salad that lives up to its name, featuring every part of fennel—fronds, stalks, and bulb—resulting in a delightful crunch and brightness.

Tartines with Heirloom Tomato, Blue Cheese, and Golden Beets

These tartines come together much like Camilla’s entire philosophy of cooking—intuitively, with whatever fresh ingredients catch her eye at the market. They demonstrate that simple, quality ingredients shine without the need for excess.

Spring Pea Gazpacho

Cold, vibrant, and incredibly fresh—this soup invites you to truly enjoy your vegetables, without any of that V8 feeling.

Dark Chocolate Bark with Bee Pollen, Rose Petals, and Pink Salt

This bark concluded our lunch on a delightful high. It’s as visually stunning as it is delicious and can be whipped up surprisingly quickly.