Kale Crusted Salmon w/ Turnip Mash & Roasted Daikon

Fall is my new favorite thing ever — not because of flannels, walking through piles of crunchy leaves and chai tea, but because vegetables. Yes, Fall vegetables have my heart singing and my mouth watering. I just can’t seem to get enough of the fresh colors of this lovely Kansas City Autumn.

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Long Bean Bun

Wow, this post is wayyy over due! This past week has been crazy — but totally in a good way! Like : I did my first commercial food styling and photography shoot AND I installed my Still Life Project gallery show. Woop Woop. So much hustle! I feel bad for neglecting the blog in all the chaos, but I’m catching up on my posts now and I’ve got another one cookin’ ( < — see what I did there? ) so don’t go away. Stay tuned because it’s offially Fall which means lots for comfy cosy recipes and not to mention Nico’s birthday ( !!! )

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holy zucchini !

The zucchini at the farmers market these past few weeks has been taunting me and I finally gave in. It’s like one of those summer vegetables that everyone and their mother grows. They might be having a bad year for tomatoes or peppers or whatever, but the zucchini is ALWAYS doing well. Everyone’s got it, a lot of it, too much of it! So I picked up a few embarrassingly oversized zucchini’s, admitted defeat and made zucchini bread. It’s kind of like a summer ritual. I mean — there’s really only so many times you can sauté up some zucchini with dinner before enough is really just e.n.o.u.g.h. Don’t get me wrong I love me some green squash, but really — what else are you supposed to do with it??

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