September 16, 2016
Cleaning up the fridge today. I chopped up all the vegetables to similar size chunks, tossed with olive oil, salt and pepper and piled them into parchment baking bags together with a few stems of thyme. Seal the bag and bake at 400F for 30 minutes. If you want to dry them out a bit you can cut the bag open and continue cooking for another 10 minutes or so, or just place the bags... View Article
October 29, 2015
Brussels sprouts begin to appear in the market at the end of the season, still clinging to their long thick stalks. It’s a thing of beauty and although I know not everyone likes them, I can’t resist them, they are so delicious. they are also pretty versatile and can be used raw in salads thinly sliced or with their leaves peeled pulled apart. They can be sautéed in butter or oil and served with lemon... View Article
May 3, 2014
There is an art to travelling as a vegetarian. You would think that with the abundance of gorgeous produce in the markets, especially around the Mediterranean, it would be easy to find vegetarian dishes on restaurants menus but somehow it is not. Now, I am interested in food and culture and certainly will try other things even if they are not vegetarian, especially the local and traditional. I am certainly not going to travel without experiencing... View Article
