Simple yet elegant striped Zucchini squash. Drizzle with extra virgin olive oil, sea salt or pink Himalayan salt, pepper and dust with chopped herbs. (I used thyme). Toss, spread out on sheet pan and place in 400 degree oven for about 10 minutes. Flip and roast for another 5 minutes. So freaking good! Eat as…
Is it just me, or do you also believe that left over food remixes are the bomb! Dinner always seem to taste better the next day, especially when you use fresh ingredients. Anyone can transform a simple meal using left over rice into Chinese take out in under ten minutes. Throw everything in a heated skillet,…
Close your eyes. Breathe in. Breathe out. Imagine yourself sitting in front of this divine plate of lusciousness. A stainless steel fork has magically landed betwixt your fingers. You twirl your fork gently around the pesto zucchini and yellow squash zoodles as they dance lightly around the roasted heirloom tomatoes and onions, while ever so gently brushing…
As I reminisce on Sunday mornings with my Grandma in Jamaica, I can still smell the aroma wafting through the house. Beef kidneys with fried dumplings was one of our favorites. Sometimes she made liver and light, but the kidneys always won my heart. Nowadays, it’s winning my children’s hearts. My American born children. I…
I’m about to share something very personal with you. I’ve never discussed or embellished on my pet peeves but I’m about to share one right now. “I am so tired of the steamed, shredded cabbage served as a salad in most Jamaican restaurants.” Unless it was cole slaw, my grandmother never served that as a salad…