Friday, August 26, 2016

What a charcuterie board

I discovered this in Calgary, Canada at the beautiful River Cafe. 



Monday, August 22, 2016

Jacques Pepin ❤️

So what is the use of a recipe? A recipe is a teaching tool, a guide, a point of departure. Follow it exactly the first time you make the dish. As you make it again and again, you will change it, massage it to fit your own taste and aesthetic. Eventually, it will become your own personal recipe. -JP

Sunday, August 14, 2016

Summer Avocado Salad

It's as simple as it gets, yet so utterly delicious. Chunks of buttery avocado, torn bits of Romaine lettuce, and squares of Parmesan cheese. Add lemon juice, Extra Virgin Olive Oil, and salt and pepper. One of my all time favorites. Enjoy! 

Sunday, July 17, 2016

Raw Tomatoes with Fresh Mint and Basil Spaghetti



The key to this summery dish is to get the freshest ingredients you can get your hands on, toss them all together and let them sit for at least 15 minutes to let them do their magic. Place a half pound of the pasta is boiling in salted water, slice and salt your cherry tomatoes, add a 1/4 cup of olive oil, tear up a nice fistful of whatever herbs you have on hand. I used some beautiful mint I found at the farmers market and some purple basil, yum- incredibly aromatic. Shred a bunch of Parmesan and gently toss everything together in a bowl. Make sure the pasta is al dented and coat it with the sauce. Serve with a nice light to medium bodied red wine and extra shredded Parmesan. Buon appetito!