This tomato sauce can accompany steaks, other veggies, salads, or for bread dipping; however you like!
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Good food doesn’t have to be complicated ;)
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Let me know when you’re sick of fava beans because I don’t think I ever will be 😭 a really easy, and quick side to jazz up your meal…also GREAT for meal-prep.
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Low-key make this Herbaceous Carrot Puree at least twice a week. It’s such a simple addition to veggies, fish, or dare I say…meat; that help take your recipes to the next level.
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Although tedious to clean, you will see with this simple recipe that they are worth it!
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If you don’t personally know me, I’m delighted to share my erbazzone obsession with you. “Lulu-Style” not only means endo-friendly, but just healthier in general. I started making this at home because I eat a slice of it every day (1,50€), and it starts to add up after a while. To make this entire pie cost me around 2,40€.
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It’s so tangy, delicious, simple, and incredibly nutritious. Best served with veggies or fish, but you might want to bath in it. That’s ok, too.
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These little mounds of joy are as easy to make as they are to eat.
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Not going to lie, this was always a summer favorite. It’s a perfect example of how easily confused we are by seasonality because in most parts of America, everything is available all the time. Living in Italy has taught me so much about eating seasonally, and I’m so happy to be able to share that with you. I’ll never look at oranges in the summer the same! This salad is either way, my absolute favorite and takes less than 5 minutes to make.
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So simple, and oh, so delicious.
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FLU SEASON IS UPON US >.< Don’t let your body fall victim to seasonal sickness. Fill it with nutritious foods that will help you get through this infectious time of year. These ginger turmeric roasted carrots are perfect for preventing the sniffles, and taste DELICIOUS.
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Don’t stress over apps! Sometimes, we try to over-complicate appetizers so much that we forget about the delicious, and simple ways to do an apperitivo.
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Maybe ‘garbage broth’ doesn’t sound entirely appetising, but I promise it’s delicious!! Inspired by my mom’s ‘garbage soup’: the soup made from whatever was leftover in the fridge. It’s still one of my favourites!
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I started roasting the seeds from any type of squash I make because I hate wasting food. I remembered when I was younger and my mom would roast the seeds from the pumpkins we would carve around Halloween, and I thought to myself, “…why not all squash seed varieties??!” These Moroccan-inspired spice additions have become my absolute favorite! I’m already craving them again just looking at the photo…
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This salad is a non-traditional introduction to fall. It’s got the bright and delicate notes of summer, but the spicy and hardy bite of celery root let’s us know…oh, heck yes it’s fall!
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I’ve noticed throughout my travels, that every country I’ve been to has a different definition of the word ‘salad’, and it is never what we imagine a salad to be in the US. I love it! I learned how to make this when visiting family in Morocco. It’s PACKED with flavor, and is only 5 ingredients!!
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Not only is this a quick and easy dish, it’s also scrumptious!
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I love to take my time with meals, even if I’m in a rush. I don’t like to scarf something down for the sake of saving time. This dish is something really quick that doesn’t sacrifice quality.
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With the surplus of tomatoes in the garden, I’ve been trying to think of ways to use them as much as possible, since I don’t have a lot of time for jarring! I remembered my first trip to Barcelona, where I was much less adventurous when trying new foods than I am now. My host mother made me some gazpacho, and I couldn’t get into the idea of cold soup. Not wanting to offend her, I ate it, but the end I loved it! This recipe was inspired by those memories, but made with the ingredients available to me here in Italy.
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