Homemade Pizza

but when I asked the fisherman for some orate (sea bream) to put on my pizza…he looked at me with the same judge-y eyes. Wait until he finds out I also made it whole wheat and without mozzarella…

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Creamy Fava Risotto

*FUN SIDE NOTE: every Italian will disagree with me, but all of my risottos are vegan until I add the cheese. This naturally light and creamy puree especially disguises the fact that I don’t use butter in my risotto. But I have served many italians without telling them, and they have given me nothing but compliments and are always licking the fork clean.

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Pan-Seared Rombo (Turbo Fish)

Mediterranean living = fresh af fish 😍 I eat fish local to the Mediterranean, not local to the American Northeast or otherwise. I always ask the fish mongers if it were previously frozen, and how it was caught. When you go to a fish market or restaurant for example to New York and see mediterranean fish on the menu…consider it twice. Why spend twice the $$ for something that’s been frozen and imported from almost 7,000 km away? Ask for what is local, and fresh from that day in that area. The list of health benefits from fish is endless, so make sure you get it fresh, local, and sustainably sourced 😉

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Creamy Vegan Oven-Baked Eggplant & Spinach Pesto

No fake cheeses. No packaged “healthy” vegan goods. Just you, me, and nature.

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Banana Leaf Baked Farro and Veggies

For my veggie lovers, there are endless ways to use banana leaves. I found these purple green beans at the farmer’s market this past weekend and I was so taken-aback by their beauty. I had to give them a try! Although their flavor seems the same as regular green beans, their rich colors still leave me in a trance. Even cooler: they turn green when cooked!

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Banana Leaf Baked Scorfano (Scorpionfish)

The recipe was inspired by interesting finds at this weekend’s farmer’s market. I have always seen fish grilled of baked in banana leaves in traditional Spanish or West-Indian recipes. So I decided to give it a try myself!

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Lulu's Italian Wedding Soup

Despite once being a picky eater, Italian Wedding Soup was one of my absolute favorites growing up. The soup “minestra maritata” got it’s name because of the “matrimonio” or marriage of flavors. In Italian-American homes, it’s the cure-all.

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