Veggies don’t have to be boring. Anytime I have a veggie that’s about to go bad, I roast it with fresh herbs, or pure it! It gives it an entirely new taste and texture that makes it so versatile.
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This is a simple recipe to give you the illusion that you're eating pasta ;) even though it's not at all the same, it's still really delicious and perfect for last-minute weeknight meals.
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I love cooking with lentils because they are so filling, versatile, anti-inflammatory and good luck ;)
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I made this two nights in a row. It’s that good.
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This has got to be one of my new favorites to make! I made it more difficult for myself because I don’t have a food processor, but if you do have one, this recipe is easy peasy! I made three different rolls (only two of which I could eat, but Davide doesn’t have endometriosis lol so I can’t just cook only for me. I always make something extra for him, too!)
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Radicchio, the wonderful vitamin-packed chicory with 5 gorgeous varieties from Northern Italy. Bitter, yet used in so many ways that make us fall in love with it all over again. These Radicchio boats are made with the Treviso Precoce variety. They are blanched by the farmers, and tied without light for 2-3 weeks post-harvest. To me, they are the perfect compromise of bitter & sweet, and unlike many ‘leafy greens’, my endo is totally compliant with eating them raw! (hint: they’re actually not a green at all! They’re chicory!)
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I feel very fortunate to have easy access to affordable, fresh fish. I know in the US, it can get pretty expensive, but treat yourself if you can! Branzino is not native to the US areas. Choose a fish that is! Always as what came in fresh that day. It’s restaurant-worthy flavor right in your home.
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Warm, messy, & delicious.
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Simplicity doesn't have to mean boring.
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There’s nothing like the turn of the seasons to bring out some recipe experimentation! This recipe was born out of that curiosity, and has become something I crave.
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Grains can sometimes feel like a tricky thing to pair things with. My quick go-to is to mix in my favorite sauce whenever I have extra, or simply olive oil and herbs!
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Ohhhh falafel, how I adore you so.
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I think what draws me to tagine so much and so often is their versatility. Of course there is a very traditional way to make them, but I noticed throughout my travels in Morocco that they are always made with whatever is available, which a few key ingredients that are usually consistent. For example, if you’re making meat in the tagine, there’s almost always preserved lemon.
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A filling and delicious meal for when you’re in a pinch!
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A cold winter night calls for a risotto that warms the belly & soul.
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The combination of ingredients came to me through my visits to the weekly markets, based on what was available. They are a well-balanced, easy, anti-inflammatory addition to your weeknight meal!
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They had the most unexpected, buttery, and delicate taste I've ever tasted in a chickpea.
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These filling and nutritious treats are the perfect weeknight meal, especially after a long day after the office.
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There’s only a few soups I don’t dip some stale bread into. Am I alone on this?! I love when yesterday’s bread gets soft from soaking up the delicious juices from the fresh, hot veggies! I can’t get enough. We don’t want to let anything go to waste, but it’s also DELICIOUS! (Serves 4)
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This was my first attempt at making French onion soup. I didn’t research any recipe, I just used my instincts so I’m sorry in advanced if it’s incorrect and offends, but it was DAMN DELICIOUS and didn’t give me any endo pains. So I call that a win.
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