Contrast. I love it. In my clothes, in my workouts, with my paintings, in my food, even in my conversations. There is always two or three sides to every…
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…
Who doesn’t love a multitasker? I attempt to use every part of the items I buy, especially fresh vegetables. So that means citrus is always going to be zested,…
You know fennel fronds? Those long giant hairy looking things that grow randomly from the bulbs and seem to want to leave their mark all over your home and…
Another take on a classic base recipe here at toasty, something involving zucchini, tomato and a protein. While this is not a Keto based recipe, a lot of the…
If your GI tract has been sluggish, eat this at night and you’ll be thankful in the morning. One of my amazing girlfriends from Miami, who knows all about…
This pesto combines two of my favorite things, parsley, lemon zest and juice. I know it sounds like a gremolata but with the addition of Omega packed walnuts…
Sometimes a nice roasted or charred fennel is nice, but I find that it a big chunk of the appeal is gone when you start transforming the molecular structure…
The thing about winter that I miss most is the bright fresh herbs that I can eat by the pound. Given my recent investment in a high tech herb…
Parsley might be a strong contender for my affection of lemons. It had a lot of soul to it, it can elevate you with its bright crisp leaves, ground…