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!
I’m not guaranteeing this veggie loaded turkey chili will change your life, but it will probably change your life!
One pot, no slow cooker needed, this was a flavor, veggie and texture experiment as next week I plan to amp up the veggies and make this chili wholly vegan. I can’t wait for more kitchen experiments. Clearly.
My love for turkey meat has grown over the years. I’ve found ways to jazz it up, from adding vegetables and herbs to the mix, to topping it with onion jam or caramelized cabbage. Turkey meat on its own still reminds me of diet food and that time my parents bought me these pills called “Fit America” where one eats an Atkins style diet
Read MoreCooking on weeknights can be frustrating, tiring, blah, blah, blah. I know, I get it. I work too. But a burger salad could be the solution to all of your weeknight cooking woes. Yes, it's true. 8 minutes to season and saute meat, and while that's happening you can chop your romaine, cucumbers, onions, cube feta and grab some olives.
Read MoreGrowing up Tuesday’s and Wednesday night meals were often Sunday reheats or leftovers. I always say that eating like a peasant never tasted so rich. Often times for dinner we ate stale bread with tomatoes, pasta with potatoes, canned tuna with olives and sauce, fagioli and leftover Sunday dinner bits and pieces. Our meals were home cooked every night of the week and rooted in preparation, leftovers and simplicity. This is how I developed my cooking style once I was able to understand how I was using food to support me emotionally. Now this process supports me emotionally, creatively and in an entirely new way.
Read MoreA few tweaks to this Sunday bolognese make it not so traditional, but lighter and quick to make. Sure we're losing the pork and beef, substituting for turkey, but we've still got a healthy pour of red wine and finish with a splash of half and half to cut some of the acid and cream up this sauce - all without the ritual of cooking for 2-3 hours.
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