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!
When the going gets tough and you’re in quarantine, grocery items and leaving the house can be limited. You can push cooking aside, you know, like peas on a kids dinner plate. In adulting, cooking has become our universal pea - but I want to help end that struggle by reframing cooking. Especially now and especially during this time.
Read MoreWhen I was kid I spent a lot of time sleeping at friends homes. Between my moms schedule; one that required taking my brother to the hospital a few days a week, and dads late nights truck driving - memories of food that I built outside of my family home have stayed in my heart and still give me comfort today. I loved sleeping over Antoinette’s and it wasn’t just because she had two older brothers that were handsome
Read MoreI’ve been eating a lot of beans. Shocking. I must begin these blog posts with that line at least 3x a week. And, being as my life goal is to make a bean cookbook before I die or head to some sort of after life where I pray (as much as I love beans) that I can eat more cannoli’s than beans without feeling the wrath of sugar ills and where I can drink more Negroni’s
Read MoreI’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.
Tired of hummus? Same old, same old dip? Don’t just spice it up, triple spice it up!
Fresh out of chickpeas after last weeks bean filled bonanaza, I had a can of cannellini to spare. Instead of using them in their standard Italian preparation, I took them on a new flavor journey.
I'll be going out to lunch today so I wanted a breakfast that would sustain my energy and give me a boost for the long walk I plan on taking. I know my body and I know it'll be feeding time at the zoo well before 1pm, so I've got my snack bag packed so I'm not skipping and then dipping into whatever looks good to feast on at 1pm.
Having breakfast at 7:30am and waiting 5.5 hours to eat lunch is a NO GO in my book and kinda in everyone else's. Checking in on hunger can be tricky, but building a habit out of it is how you recognize it. Here's how.
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