Here you’ll find everything I’m preparing in my kitchen - from veggies, to leftovers and pasta. I eat simply, and I cook for one, but love cooking for others. And no matter what, I always pause to plate pretty.
Most of my meals are often times the result of freestyle recipe free ingredient riffing and a trip to the vegetable market. Produce is my passion, and I hope that you won’t simply come here for a recipe - but that you’ll read, cook and create a new story of your own.
I believe there’s power in a stocked pantry and freezer. From traditional Italian dishes to alternative sweets, vegan and vegetarian swaps - there’s something for everyone.
Let this serve as inspiration and let’s eat!
Pizza Rustica translates to rustic pie. It’s a southern Italian savory Easter pie comprised of mixed cured meats and cheeses that are lovingly encased in buttery pie shell. If there’s anything that takes me back to the Easter Sunday’s of my past, it’s Pizza Rustica.
Read MorePastiera di Grano is a traditional Neapolitan Italian pie that is served during Easter for dessert. It is creamy, light and bursting with citrus flavor — made with ricotta, soaked wheat berries, sugar, orange blossom water, orange zest, lemon zest and citron. Pastiera di Grano is encased in a buttery and flaky pastry shell, topped with a lattice crust and powdered sugar.
Read MoreEaster calls preparing lamb and this simple marinade recipe will make your holiday roast sing of spring. Adapted from Ina Garten’s marinade for rack of lamb, this version has the addition of extra virgin olive oil. Rack of lamb typically has much more fat on the meat itself, so the extra addition of oil isn’t necessary. Leg of lamb is a leaner cut and could use a little more fat for cooking and flavor.
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