Melissa Joy Manning’s California studio is where her jewelry magic happens. Alchemy and chemistry take place, combining sustainable materials, recycled gold, and one-of-a-kind precious stones to produce the sought-after pieces she’s become known for.

In a time of social distancing, the kitchen has been a go-to place for Manning to be inspired, find joy, and spend time with her family. Here’s what the CFDA member has been concocting in her kitchen.

 Talk about anything you’re working on, something/someone you want to spotlight, or share a message you’d like to send.
I am in the process of organizing an Instagram auction to benefit No Kid Hungry and local Food Banks.  I have over 50 brands attached including CFDA members Mara Hoffman, Loeffler Randall, Albertus Swanepoel, Pamela Love and so many others. I’ve been feeling helpless and hopeless lately so galvanizing my community to help has brought light and hope back into my day. It’s little, but it’s what I can do!

What does this recipe mean to you?
For me, taking the time to make something over a week is symbolic of the care and love I have for my family. Really slowing down and being present also helps my anxiety and gives me a place in time and something to look forward to!

What are some special memories of how your recipe has been typically prepared or enjoyed?
My four-year-old son has been working alongside me while I cook. He makes “stew” in the sink with all my vegetable trimmings (not the jalapenos!). Having this extra time with him is a blessing and I know we will remember our extended cooking routines for the rest of our lives.

If you could prepare this recipe for anyone to enjoy with you, who would it be and why?
Michelle Obama. I’d try to ply with her food while begging her to run for office.

INGREDIENTS

2 lbs. carrots
2-3 jalapenos
2 bay leaves
2 white or yellow onions
6 cloves of garlic, peeled
2-3 large cabbage leaves
2-3 teaspoon Pink Himalayan sea salt
Fermented spicy carrots
A handful of cumin seeds
Fermenting pot or large jar(s)

PREPARATION

Step 1
Dissolve salt in warm water. For a large batch, 2 teaspoons in 4 cups water is perfect. While salt dissolves and water cools, wash carrots well but leave skin intact (it imparts more final flavor).

Step 2
Cut carrots into uniform sticks. Cut onions into rings or slices, similar size to carrots. Cut jalapenos into strips, leave membrane and seeds intact if you like spice. If not, remove or leave out peppers entirely.

Step 3
Mix all ingredients in a large bowl. Add peeled garlic, bay leaf and coriander.

Step 4
If using a fermenting pot (Sarah Kersten Ceramics is my favorite), add all ingredients and push down. Pour in the brine water. Cover with cabbage leaves and press down so no veggies float above cabbage. Weight down with included weights. Cover and water seal for 7-10 days.

If you do not have a fermentation pot, you can use 2 large very clean jars. Distribute ingredients evenly and use 1 cabbage leaf per jar. Weigh down with a clean river rock or crystal and seal the jar. You will want to “burp” your jars every 2 or so days by opening the lid to let any accumulated gases escape. Store in a cool, dry place (closets are perfect) for 7-10 days, burping as needed. After 7-10 days, jar and refrigerate.

They last for several weeks and are great with anything, especially with lettuce wraps and as a snack.

INGREDIENTS

2 jiggers ice cold vodka
2-3 jiggers carrot brine

PREPARATION

Combine ingredients in a cocktail shaker with ice. Shake like you hate Corona as much as the rest of us. Pour into glass and spicy garnish with a carrot and jalapeno. Best imbibed while dancing or cooking. Double the recipe if dancing with a partner…we all need 2 shots for ourselves these days!

Editor’s Note: Cooking with Members is a new editorial series featuring recipes that celebrates the rich culture and heritage of the American design community via the foods and drinks we love.