I believe some of the best food is also the simplest. Flour. Water. Salt. Vegetables. Herbs. Time.
I love walking through local farmers markets and seeing what’s growing, the deep red of a beet, a bunch of bright green herbs, a beautiful tomato, and using those colors and flavors as inspiration for handmade pasta.
I make bread the same way; simply flour, water and salt, naturally fermented and given the time it needs to become something delicious.
I want to bring food back to what it can be, wholesome, beautiful and made from ingredients we recognize. Food that feels good to eat and even better to put in the middle of the table and share with people we love.
Whenever possible, I want the vegetables and herbs I use to come from local farmers and growers, supporting the people who work hard to grow our food and keeping us connected to where it comes from.
My background in culinary arts, clinical nutrition and health coaching has taught me a lot about food. But perhaps the most important thing I've learned is that eating well doesn't have to mean giving up the foods we love.
So I'm starting with two of my favorites:
Beautiful pasta inspired by plants.
Naturally fermented bread made simply.
Real ingredients. Beautiful colors. Really good food. Made to be eaten, shared and enjoyed.