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!
The freezer section of my local grocer was tapped out of my favorite veggie burgers which was a bummer. Until I discovered I could make an equally if not more delectable veggie burger by tapping into my vegetable meal prep and pantry. If you roast veggies, have a can of beans on hand, some greens and breadcrumbs you can make this too.
Read MoreRoasted sweet potatoes have to be my ultimate Sunday staple. If I have time to do no cooking whatsoever, I will never ever skip roasting sweet potatoes. No need to fuss and peel or cube and dice, no and no. Simply slice in half and rub with olive oil, placing face down on a baking sheet and roasting on 425 for 20-25 minutes.
Read MoreI didn’t quarantine shop being as my pantry is always stocked for isolation and my refrigerator is a treasure trove of wrapped veggies, greens and more. Cooking in quarantine doesn’t have to be about frozen pre-made meals or bagged snacks, it can still be about smart cooking, using ingredients a few ways and making meals last.
Read MoreTo my knowledge tourlou tourlou translates in Greek to all mixed up. I love saying tourlou tourlou. Roll your r’s and repeat tourlou tourlou as though conjuring up a most intoxicating spell. And, I suppose this rustic all vegetable stew could be likened to an intoxicating spell all its own. Vegan friendly and the perfect hearty crowd pleaser […]
Read MoreI’ve been eating a lot of beans. Shocking. I must begin these blog posts with that line at least 3x a week. And, being as my life goal is to make a bean cookbook before I die or head to some sort of after life where I pray (as much as I love beans) that I can eat more cannoli’s than beans without feeling the wrath of sugar ills and where I can drink more Negroni’s
Read MoreAs a woman who loves a bargain, I’ve translated the process I have with clothes - often times bragging to my friends that my whole outfit was purchased for $27.76 on a high fashion Old Navy day - into grocery shopping. The thrill of turning the pages of a circular and glancing at signs that read FRESH LONG ISLAND CAULIFLOWER $2.49
Read MoreWith summer officially gone, so with it goes seasonal eggplants and many of my other farm fresh favorite vegetables. The eggplant will likely be prepared in my kitchen in the coming months, clearly not locally sourced (don’t produce shame me), so I scooped up three purple beauties at a farmers market last week.
Read MoreWant a quick holiday side that you can make ahead? 2 words rainbow carrots.
Rainbow carrots will fill your holiday table or family salad with color. Simple to prepare and a gift that keeps on giving they're deliciously sweet when roasted. Plain roasting has always been my thing, that way I can make a veggie sing afterwards.
Read MoreAren't vegetables pretty? Part of learning to eat well is making the time to get curious and grocery shop, from farmers markets to your local store. Notice I wrote making the time to get curious. Feeling well, learning to shop and cook 1 or 2 things (as I always recommend having a beginners mindset - start by roasting a tray of vegetables on a Sunday) can change your eating in no time. Sure, it takes some effort, it takes committing and it's not always easy - but we make time for what we want. Sit with that thought for a moment. Do you want to feel good about the food you put in your body?
Read MoreI enjoy fashions and accessories, even if I can't afford much of either these days. And having worked in design for 10 years certainly helped shape how I view a plate. Your food doesn't have to look like this, but it sure is fun to try. Plating food and taking photos of it is my own little art project after the cooking is done...
Read MoreThe one thing I've done most weekends or one weeknight a week for the last 16 years (aside from wake up every morning and have a glass of water and go for a walk) is roast a tray of vegetables, cut up and/or steam - so I'm set for mindful mindless meal prep during the week. And I sort of hate myself for typing that because I sound like the biggest fucking bore - but I love myself - all at once. That's why I do it. The cooking, that is.
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