Yellow. This salad has golden beets, preserved lemon, Dijon mustard and turmeric. Green. Its got parsley, capers, lime zest and extra virgin olive oil. I guess unless you are…
Having spent a month in Vietnam, sometimes you just get cravings for the stuff that you ate everyday and that your body has become trained to. Almost each day…
Your soul needs this. Thick and creamy, the soup is so decadent tasting that you wouldn’t think it’s actually plant based, and by swapping the broths, even made vegan.…
Holy…… I used to have the whole bamboo rolling mat until I gave that up in lieu of eating nori rolled up in my hand with whatever I had…
Originating from the Tuscan area of Italy, panzanella is a favorite method of mine to use up left over bread. Since I spend so much money on food….por ejemplo……
The most complicated part of this succulent tomato tart is the puff pastry dough. To make your life a bit easier, though I know it’s a borderline a punishable…
Trottole pasta is worth going out of your way for. It’s curly like a pigs tail and hollow on the inside which in my opinion is the perfect vessel…
Ready in about 15 minutes, this is any easy go-to weekend lunch. Since you’ll be toasting the bread, go for the day or two old pieces to use it…
It was the last bit of kale at the farmers market this past weekend. Honestly, kale isn’t one of my favorite greens, and mostly because I realized I was…