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!
If you’re looking for a way to add a little more green to your dinner table, look no further than the asparagus! And I’m not talking about steamed asparagus (although, I personally LOVE steamed asparagus with lots of salt, lemon and oil), but oven roasted asparagus takes about 10 minutes to prepare and really enhances the flavor profile of this lean green veggie — especially once you add a pop of lemon, garlic and pecorino romano to them.
Read MoreGrowing up my grandmother, Aunt Jo and my own mother made a very special sauce. This sauce I write of was not just any sauce, you know, it was a cascade of vegetables perfectly cooked - never mushy - made with expert sauteing and an abundance of care. The classic family recipe has asparagus, mushrooms, tomato and zucchini and it is required that each vegetable is
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