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!
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!
Read MorePeeling fava beans was a favorite childhood summertime cooking chore. Way better than mom asking me to get a new roll of paper towels or sending me to the corner store for bread. Splitting open a fava pod and peeling off the beans thick skin is a labor of mealtime love - it takes time, patience and must be done gingerly so as not to break apart your beans.
Read MoreToday it was 65 degrees and gloomy all day in NYC. A slight chill was in the air, a slight chill only soup could solve. I’ve been on somewhat of a grind to find work, so I’m a little slow in body and mind these days, but still feel happy and pretty hopeful overall. It’s when I step into my kitchen to cook that the most hope fills me up.
Read MoreThis morning I left my home in snow boots and a winter coat, but by the time I got out of school at 3pm I was greeted with melted snow and a sense of calm. Although I hear there is supposed to be a blast of snow yet, again, tomorrow and Sunday. Tonight’s dinner was inspired by the sunny NYC sky and my walk home. It’s been a minute since I made myself a dinner because I was down and out with the ills. Without a chance to do any shopping, but relying on my staples and produce from last week. So, what’s in this bright bowl of orange noodles?
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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