
This vegetarian side dish is made with roasted yellow potatoes and broccoli served over a garlic parmesan cream sauce, then tip with toasted pine nuts, fresh parsley and parmesan.
These tostadas are made with shrimp that have been marinated in mexican spices and lime, then served on a crispy tostada shell with spicy refried beans, pickled red cabbage, corn salsa and cotija cheese.
I love spring and all the vegetables it brings, so I sauteed asparagus with garlic, shallots, and peas, served with gnocchi in a creamy lemon sauce topped with fresh chives and crispy panko breadcrumbs.
These lemony chicken quinoa bowls are made with herb roasted italian yellow squash, pickled red onion, cucumber, feta and fresh herbs. Such a great healthy weeknight dinner.
I was born and raised in Los Angeles in an Italian family that centered every gathering around cooking and food. My dad taught me how to cook when I was little and we would spend a lot of time together in the kitchen. He passed away when I was 21 and I took over as the cook of the family. Right before the pandemic, I retired from an 18 year career as a hairstylist in the entertainment industry to follow my dreams of teaching people how to cook and appreciate food.
I would love to hear from you!
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