So after last Friday’s major haul from the Farmer’s Market, I spent the better part of the week cooking and canning and freezing things for the summer. When the weather gets hot, I start to lose my appetite, so it’s nice to be able to have something ready on hand when I don’t feel much like eating or cooking.

I also plan to give away jars of food to some of my friends who are moms because (1) mother’s day is coming up, and (2) being a mom really IS the hardest job in the world! Oh my gosh, you guys—one of my best friends came over for lunch yesterday with her gorgeous (and I mean GORGEOUS) one-and-a-half year old son. He is the most well-tempered, well-mannered kid, and we had the best time (two words: dance party). But it really made me realize how full-on being a mom is. Little kids just demand your constant attention, and after they left, I was totally pooped! And this was after only two hours. And I wasn’t even doing the hard parts. So I have to say, kudos to all you moms out there, you are AMAZING.  


So in some ways, this is a recipe for you, you lovely ladies with little time for yourselves. It’s a delicious Italian pepper stew that can be frozen and enjoyed for weeks after it’s made. I like to eat mine over polenta or quinoa, but mashed potato and rice works well too. I love making it when peppers are in season (i.e. NOW) and storing it for those days when you need a quick-fix meal that’s still healthy and delicious.


Peperonata {Italian Pepper Stew}

Quantities don’t really matter here, so feel free to adapt according to the occasion. Use what you have available and it’ll come out just fine; it’s a foolproof recipe that’s difficult to get wrong.

Serves 4

  • 4 red peppers
  • 4 orange peppers
  • 4 yellow peppers
  • ¼ cup olive oil
  • 1 large brown onion, finely sliced
  • 3 cloves garlic, peeled
  • 2 large tomatoes, chopped into 1” cubes
  • 2 tsp. salt flakes, such as Maldon, plus more to taste
  • pepper, to taste

Slice all the peppers in half. Remove the stalks, cores, and seeds and finely slice.

Place the olive oil, onion, and garlic in a large shallow saucepan and cook until the onions become soft and translucent (but not brown).

Add the peppers and stir until the peppers begin to soften. Once they’ve softened, add the tomatoes and cook on low heat for 20 minutes.

Season with 2 tsp salt. Cook down until the liquid is almost fully absorbed, and you only have about 1/3 left, a further 30-40 minutes.

Season to taste with salt and pepper, and garnish with freshly torn basil.

Serve hot or freeze for later. 





Today I went to the last farmer’s market of the season. It’s getting too hot, so it’ll be on hiatus until October, when the weather cools down.

I was sad to say goodbye to what’s become my Friday morning ritual, but for one last time this Spring, I bought some stunning produce which I’m excited to be cooking with this week.

I didn’t take my camera with me today because I really wanted to enjoy shopping and talking to the farmers and not worry about getting shots, but I’ve put together a little collage of photos from previous visits to the market this season to give you an idea of what it’s like. 

I bought carrots, leeks, celery, kohlrabi, peppers (different varieties), tomatoes, baby potatoes, limes, …Read More

farmer's market


Ok, so that title’s kind of a mouthful. But this mash is actually really simple, and you’ll want to eat mouthful after mouthful. We eat sweet potatoes a lot; mostly because I don’t think I’ve ever met a potato I didn’t like (seriously!) and also because they’re supposed to be healthier than regular old potatoes –which might be true if they weren’t eaten in the quantities I eat them.

This bright orange mash is citrus-kissed and thyme-flecked, and it’s incredibly fluffy without even a hint of oil or butter (if you care about that sort of thing), and it’s addictively delicious. It can accompany pretty much anything; I use it as a side to bulk up lighter meals (read: salads) as it’s quite filling.

On a separate note: tomorrow …Read More

thyme & citrus-scented sweet potato mash


It’s Wednesday, which means the day before Thursday, which kind of means it’s sort of getting nearer to the weekend but not quite. I’ve been meaning to share these links with you guys in some shape or form, and since it’s mid-week, I figure there’s no better time than now to give you something to procrastinate occupy your time with.  So go get your coffee/chai/afternoon snack, sit back, and enjoy!


Yep, the list is out! Some familiar names on there, and Rene Redzepi’s Noma snagged the top spot.


A wonderful TED talk by Chef Dan Barber about truly sustainable fish farming and what one amazing fish farm in Spain is doing.

3. TIPS ON HOW …Read More

5 foodie things


I hope you don’t feel like I’ve neglected you this past week. My computer sort of broke down –it started to run really slooooooooowwwwwwwlllllyyyyyy—and I had to take it in to have it looked at. It’s better now, and hopefully it’ll stay that way—fingers crossed!

Now, I don’t know about you but I ate way (and I mean WAY) too many little gold bunnies in the lead-up to Easter. I just couldn’t resist—every time I walked into the grocery store I put a little gold bunny (or two…or three) in my shopping basket. And let me tell you, that added up to a lot of chocolate. 

So to compensate I’m being extra healthy with my meals. I’ve been cooking lots of veggies and some fish, and this is a …Read More

miso-ginger oven baked salmon-3
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