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!
With so many nights of dinner to prepare a week, I’m always trying to think of new sides and pairings to balance our plates. Most of the meals I’ve been making have been very veggie forward, with protein and some sort of starch. To be honest, I got a wee bit reliant on the good old potato in its golden and sweet form — which really isn’t a problem — but we were all growing tired of them even if we’d eaten them roasted, boiled and as an air fried french fry.
Read MoreLast week, as I contemplated what to prepare for dinner, I stared down bell peppers, tomatoes and a package of meat that was in the refrigerator. The weather was cool, alarmingly cold, really, for April, and called for a warming meal. I recalled Susana’s meal, Stamatis stuffed peppers and tomatoes and swiftly got to work on recalling the flavors. I moved slowly, stopping to think about the taste, gathering all of the ingredients, and got to work. This recipe and process is not for the impatient or faint of heart in the kitchen.
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