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.
One of my favorite meals, when prepared correctly, is a salad. Yes, read that again. Salad is one of my favorite meals. Notice I didn’t write appetizer or lunch. No. I make salads into meals. In my single woman world of eating, salads continue to be an accessible DINNER that can be fully loaded with flavor and creativity, and I am truly sorry if you don’t see them that way. Please keep in mind that I’m not talking romaine or iceberg lettuce, though they do have their place in my heart and stomach, but I’m talking about various types of kale, arugula, chard, escarole - all of the different and unique greens you can imagine - tossed into a salad.
I’d like to start with a disclaimer: If you want the cookie, eat the damn cookie. I think all is fair in love, food and balance. My sweet treat ideas are meant to be nourishing as well, providing alternatives to cookies, cakes and pastries. The below sweet treats are loaded with fiber, magnesium, potassium, high in Vitamin B, antioxidants, protein and healthy fats - all perfect for PMS balance, perimenopausal monster mode and more. I like simple solutions for a sweet tooth and ones that will pack a punch against how I’m feeling. Comparison is the death of joy, and these are not cookies, nor can they replace cookies. But they can, however, replace nutrients your body may be missing or craving during the month.
The thread that has always woven our family story together was, and probably always will be, food. From the planning of meals, to grocery shopping, scoring a sale on escarole or broccoli rabe - this is where my mom and I meet. Growing up, food was our shared love language. Mealtime was common ground in a home where broken English was spoken and where my grandmother threw shoes at my grandfather in fiery frustration and anger when he was being stubborn or mean. But, mostly, we gathered in love. Even if food was something that made me feel shameful and embarrassed, it was the method of joy, source and maybe even our connection to God.
If you know me, you know that I love my vegetables. Vegetables can be transformative to our daily health from a nutrition standpoint, but what about from a creativity standpoint? There is nothing I love more than to look at a veggie and imagine a new way to enjoy it. Veggies provide a colorful baseline for food art, plain and simple. There are so many shows on tv, and online, making food art out of giant sandwiches and 99 ingredient recipes - all of which usually contain cream or a can of something.
I normally chat with my mom every other night. Chats we have while I make my dinner, or after I've already assumed the position on my couch. Talking to my mom is like comfort food, and as I was lying across my chaise lounge, outfitted in my classic Valentine's Day pajama bottoms and a wife beater, I asked my mom, “What were you doing when you were 32?” At the age of 32, Evelyn Grace Corrado had already had 3 children and, in full disclosure, I go numb from the waist down every time I think about this.
Roasting a sweet potato brings out its deep coloring and its candy like, caramel like syrup. The residue left on the foil after its bake is tacky to the touch; a sweet syrup that is only revealed when it is properly loved. Yesterday’s roasted sweet potatoes became tonights veggie taco dinner with an egg on top. The sweet potato, much like me, is simply awaiting proper love and care.
You see, last week a friend came to visit and I thought I’d whip up a batch of cookies because what guest wouldn’t love to walk into an apartment filled with the aroma of freshly baked cookies. But, the truth is, I didn’t do an ingredient check. I simply assumed because I’m me, I’d be prepared. Wrong. The chocolate was a mistake in this recipe or, rather, it was a cover for a missing ingredient.
For years I have been singing the praises of the spaghetti squash. Ok, not because I really think it tastes and substitutes as actual spaghetti because, let’s be honest, nothing compares to soft, glutenous, fork twirls of real spaghetti and the satisfied fullness it gives the mouth and belly in one swoop of a bite. BUT, the spaghetti squash has its own value and lusciousness that might be missed when you look at it IF you’re not familiar with it. It truly is a beautiful
I arrived home from yoga class at 10pm to a grumbling belly. I usually don't work myself to the point of hunger pangs, as I can often be found snacking - an almond here, a cherry there, a dark chocolate square in the purse, a sip of green juice - I'm rarely cornered without provisions. Admittedly, I don’t have many groceries left because it’s the end of the week, and I’ll need to make a trip to the store, but not until the weekend.
Sometimes I let my squashes sit. That’s right, I buy a lot of squashes and roots because they hold up for a long time without rotting so long as they’re stored correctly in a cool, dry place. They start off on my window sill and then usually migrate to a large stainless steel bowl, where they are gently laid to rest with a cozy towel on top. From here they are placed in a cabinet and they wait.
My mother and Aunt Deb are Christmas cookie baking queens, estimated to have made somewhere between 15-22 varieties of cookies in the height of their holiday baking sprees. These days they are mastering about 10-15 varieties and holding on to the tradition of preparing and sharing, but I regret to inform you that I am no chip off of this Christmas cookie baking queen block.
The last time I attempted to write was on May 3rd. On May 3rd I started to log all of my fire escape meals and then stopped, it was sudden. The onset likely spurred from an online dating burn, I can tend to get lost in my thoughts and in my mind. I’ll cook, create and eat - there’s always eating -
Dear Fettuccine with Mushroom Ragout, Every time I pick up my fork your long twirls make my heart skip a beat. Covered in thick heaps of mushrooms, flecked with various shades of brown, I can only imagine that if you were a woman - you’d be that long legged, wild, brunette
Are you home in the quarantine and hankering for pasta? Don’t want to socially distance from carbs? I don’t, and I’ve been watching a lot of old Nigella Bites episodes on YouTube - a suggestion from my friend Channon who introduced me to the domestic goddess many moons ago.
For years I’ve been experimenting with making the perfectly fudgy black bean brownie and I’ve finally gotten to a place where I’m ready to reveal the recipe. I’m also turning 40 and after the word fudgy has been highlighted in red all throughout my word documents, I finally went to the internet only to find out that fudgy is not a real word.
When my mother took out her old brown crockpot, a classic I wish still worked or that she’d have passed down to me, I knew there was only one meal to be made - her classic beef stew. Filled with vegetables, beef (clearly), a heavy pour of red wine, I loved watching her assemble all ingredients in the crockpot and plug it in before she left for work at the bakery.
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.
At the end of the week I had a few spoonfuls of kale stem hummus and guacamole left, so you must know what I did?! Yup, I mixed the two together to make the creamiest topping to my lunchtime salad. Learn how to make a veggie filled hummus and a classic guac that will last in your fridge for days. Get your snack on!
