Look Inside Ryan Seacrest and Shayna Taylor’s Home Kitchen—and Get Shayna's Go To Summer Recipe

Welcome to the organic food heaven.
Shayna Taylor gave PEOPLE an exclusive tour of her kitchen and explained how she thinks she has a healthy lifestyle in store. The beautiful room in the house in Venice, California, which she shares with her friend Ryan Seacrest, looks light and airy thanks to a mixture of dark blue and white cabinets, white marble worktops, and wood and bamboo accents.
"I'll start with the fridge first because that's good, not my favorite, but one of my favorites because it contains all my fruits and vegetables," says the chef and founder of Shayna's Kitchen and Bottle & Stone.
The fridge is filled with gluten-free bread, homemade almond and pecan milk, vegetables stored in Vejibags to keep them fresh, and the secret ingredient in many of their staple foods: herbs.
"Herbs are the trick for everything as a cook," she says. "I love putting herbs in all of my salads, obviously in fish and chicken marinades, and what do you have?"
Her pantry houses a variety of gluten-free flours, baking ingredients, matcha and various CBD tinctures from her Bottle & Stone wellness line. "It's super easy to fill with latte or food," she says of the dropper bottles.
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In the house she moved to just over a year ago, the cook also develops recipes for her Shayna's Kitchen website. Her grapefruit radicchio salad recipe, which is featured below and in this week's issue of PEOPLE, is "easy to throw together, but perfectly tasty," she says.
"On beautiful, sunny days when I prefer to be outside than in the kitchen, this simple summer salad is my first choice," she adds. "The sour grapefruit and crispy, chopped fennel mixture will be a guaranteed hit."
Shayna Taylor's grapefruit, radicchio and fennel salad
1 navel orange
1 pink grapefruit
3 TBSP. Extra virgin olive oil
1 tablespoon. Apple Cider Vinegar
1 tablespoon. honey
4 cups of thinly sliced ​​fennel bulbs
4 cups of thinly sliced ​​radicchio
½ cup thinly sliced ​​red onion
½ tsp. sea-salt
Chopped fresh dill
1. Cut off the peel and the white pulp with a sharp knife with a thin blade of orange and grapefruit. Cut between the membranes over a medium bowl to add the segments to the bowl. Squeeze juice from the membranes in the bowl; Throw away membranes and seeds.
2. Mix 3 tablespoons of orange grapefruit juice, oil, vinegar and honey in a large bowl. Add fennel, radicchio and onion; throw to coat. Cover and chill for 30 minutes or up to 1 hour.
3. Top fennel mix with orange and grapefruit slices; Sprinkle with salt and garnish with dill. Let stand 30 minutes before serving at room temperature.
Served: 6
Active time: 25 minutes
Total time: 1 hour, 25 minutes

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