What do you do when you have an excess supply of homegrown eggplant and basil? Why you make eggplant parmigiana of course! Perfect as a side dish at your next dinner party or BBQ.
Read MoreI love making preserves, mostly because of what they stand for. Basically you take food that is no longer fresh enough to eat and you reinvent it so that it is not only edible, but has a really long shelf life! This is the ultimate in low impact, sustainable living.
Read MoreThis soup is so comforting and filling, it's perfect for a cold winter's night.
Read MoreI came up with this recipe when I was preparing for a cyclone (I'm not even kidding!). I needed to come up with something that would use up all my vegetables in case the power went out.
Read MoreOne of my good friends is Italian, and his lovely Mama, like any good Italian mother, always gifts him with food and plants when he visits or when she comes to town. It's become a bit of a thing lately that she is now also including me in the tradition, and most recently I scored some gorgeous potted succulents, and 2 weeks ago, half a pumpkin from Uncle Silvini's farm!
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