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Being a military kid mean't that my early years were spent moving around to different places. When my family moved to Rome, Italy from 2005-2007, our experience there definitely changed the way we eat and enjoy food as a family today. My Dad's Pasta Primavera is a dish that he would throw together when we had a few zucchini in the fridge and some parmesan cheese left over. It is a dish I also make for myself all the time due to it's simplicity and nostalgia which helps me in my busy college life right now. I hope those who make this dish think of good times cooking with their family like I do when making this.
My Nana always makes a delicious broccoli casserole for holiday dinners and she keeps the same old piece of paper with the recipe on it, so I decided to give it an upgrade! I kept her authentic script for the ingredients and steps but I illustrated everything else and hand lettered the title. Do you like broccoli? It is definitely one of my favorite vegetables! So yummy!
I drew this terrine a while back and wasn’t quite happy with the result.....outside of the lovely tie dye that can only come from the saturated colour of beets bleeding into something light. Here it’s beets and goat cheese compressed into a terrine....just a sultry deep amethyst and golden amber veining into delicate, lily white goat cheese. I added a sprinkle of edible pansies full and lush on either side and some cute critters that might frequent such a succulent scene. Now, I feel it’s more complete.
Similar to my last entry, this one is central to one of my absolute favourite things: the appetizer. A little nosh, a small nibble, a tiny palate tease before things really get started at a meal.....however, appetizers are often my go to and the stand out. Why? Because you can have small bites of a bunch of different things! Just like tapas, variety is the spice of life ;) And edible pansies? Well, they just add to the fun. Xx
Goodness. Truly, I mean actual goodness is what I think of when I look at these pure, white as snow goat cheese pats. Simple, clean recipe too: soft, tangtastic goat cheese; chopped arugula; lots of fresh cracked pepper; drip, drop of clover honey; sprinkle of chili flake. Mix, mix. Form into palm-sized orbs and then scatter with beautiful edible flowers...whichever make you happiest. Serve with some nice toasties or crackers. Oh, and crisp white wine. Make for springtime parties always...or just to celebrate the first robin redbreast sighting, whiff of lilacs, or feeling of warm sunlight. Xx
This is a fun recipe I have shared and made with friends for parties and get togethers. Perfect a for a group session of Dungeons and Dragons, or even for single consumption! I don't judge! The illustration was a lot of fun to make, I hope you enjoy!
This is one of my childhood favorites. It takes me back to Christmas time at Grandma's house, and the wonderful smell of perogies cooking in the air. My grandma always made sure I got to have a taste before anyone else, and that's a memory I keep close to my heart. I hope you all will try it! I promise, it won't disappoint.
Pasta e Fagioli is a traditional italian soup and consists of inexpensive ingredients. There are a lot of variations of this dish, due to the availability of the ingredients in the different regions of Italy. Dean Martin popularized this dish with his song „That’s Amore“ which includes the lyrics "When the stars make you drool, just like pasta fazool, that's amore".
This is one of my favourite beany recipes. Suitable for vegetarians also, this recipe is a great family meal. You can really use whatever beans you like, I've just illustrated a few of my favourites. (you could even use baked beans!)