Vegetables

My cooking is built on good, simple, seasonal ingredients. Ingredients that taste of themselves. When you start with great ingredients, you don’t have to do much to them. Its uncomplicated, approachable, homestyle cooking; after all, this is the food I find myself craving. I don’t set out to cook with a lot of ingredients, techniques, or equipment. I don’t like to follow trends. Cooking should always be without pretension. Taste. Season well. Consider balance and texture in a dish. And taste again. I want to cook food that is inherently delicious and doesn’t take itself too seriously.
Spring vegetables and a silky, lemon butter pasta
Spring vegetables and a silky, lemon butter pasta
This creamy, lemony butter pasta sauce is a beautiful base to celebrate the bounty of spring. You can use any spring vegetables you like. Play around with what you love... Read more...
One pot, brothy green rice with olive oil, lemon and feta
One pot, brothy green rice with olive oil, lemon and feta
This oozy, relaxed one-pot rice sits somewhere between a brothy rice bowl, a risotto, and spanakorizo (excuse my pronunciation). It’s simple, comforting, and just a touch virtuous (green food has... Read more...
Happy soup (sweet potato and carrot)
Happy soup (sweet potato and carrot)
Having kids, I’ve had to use my marketing hat for dinner time. “Hulk-smash pasta” “Monster soup” and in this case “happy soup”. Because sometimes it’s all about how you position... Read more...