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!
Easter 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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