I know you’re not supposed to be going to the grocery store often or even at all during this pandemic, but I can’t help it. It’s my one simple pleasure during the lockdown and I need it for my mental health. I don’t like grocery delivery apps and I just find it challenging to buy groceries for 2 weeks. How do you know what you want to eat for 2 weeks? Plus, fresh produce doesn’t last that long and you can’t find everything at one store.
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Tomato Confit has been my recent obsession. I’ve made it at least 4 times in the last month. It’s such an easy and versatile recipe. You can mix it with pasta, spread it on top of a crostini or in a sandwich, use as a dip, or drizzle over meat or fish. I made it for my family over the holidays with spaghetti and a side of garlic shrimp. This week, I mixed it with zucchini noodles for a lighter, carb-free meal and it was still so yummy! Try it!
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I love bolognese. It’s my go-to Italian dish in LA. I used to like it super chunky but after having so many different variations, I discovered that bolognese is actually really good when it’s a little creamy. Not too creamy though. I’ve made many versions of bolognese, never keeping track of measurements until now. I have always just tasted as I cooked and added whatever was needed in the moment.
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Like most people, I love pasta! But sometimes it can be too heavy on my body. When I need a break from carbs but still crave noodles, I sometimes make faux noodles (or zoodles) with zucchini.
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