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!
All I could muster up for dinner tonight was zucchini noodles with garlic, parsley and olive oil. I’ve nothing inspirational to write or say. Quite honestly, I opened my fridge, braless, half of my belly hanging out in my too short hand-cut sleeper sweatshirt and stared into the refrigerator light.
Read MoreIn an effort to use remaining roasted cauliflower, broccoli, kale and some tomatoes that were on their way out - I threw them into a pan along with zoodles I had sitting in refrigerator storage for over a week. Yes, over a week. It was about 10 days of sitting which usually never happens in my world but ... never say never.
So, zoodles, also known in my world as Faux-Pas-Ta and zoodles DO NOT replace pasta in my book. I still eat pasta, my body was built on spaghetti (and Sophia Loren said it best and said it first "Everything you see, I owe to spaghetti.") but I do love being able to sneak more fiber into my maw and very much enjoy how all of the bright colors make me feel. I also love the spirals, the twirling, the shape and how these hold up alongside other veggies.
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