Panino Italiano

September 27, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , , , , ,

For a second Jennie – O Turkey Recipe I have a recipe for Panino Italiano. This Sandwich is made using; JENNIE-O® sliced All Natural* Oven Browned Turkey Breast, Olive Oil, Onion, Garlic, Crusty Bread, Black Pepper, Salami, Basil Leaves, and Mozzarella Cheese. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. So Enjoy and Make the Switch in 2019! https://www.jennieo.com/

Panino Italiano
Hot, melt-y and chock full of savory Italian flavor, this sandwich recipe is the answer to your easy weeknight dinner cravings. Sautéed onion, fresh basil and lean turkey breast. Ready in under 30 minutes!

INGREDIENTS
1 ½ tablespoons olive oil, divided
1 cup sliced onion
4 cloves garlic, minced
8 slices crusty bread
2 teaspoons freshly ground black pepper
4 slices salami
8 slices JENNIE-O® sliced All Natural* Oven Browned Turkey Breast, from the service deli
1 cup basil leaves
4 slices fresh mozzarella cheese

DIRECTIONS
1) In medium skillet, heat 1 tablespoon oil over medium heat. Add onion and garlic. Cook 10 minutes or until softened and golden, stirring occasionally.
2) Brush each bread slice with remaining oil. Sprinkle with pepper. Turn slices over. Top 4 slices with salami, turkey, basil, cheese and onion mixture. Top with remaining bread slices, peppered side up.
3) Place sandwiches in heated Panini press or sandwich maker. Cook 5 minutes or until golden and cheese is melted. Cut in half to serve.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 32g
Carbohydrates 29g
Fiber 6g
Sugars 4g
Fat 19g
Cholesterol 65mg
Sodium 930mg
Saturated Fat 7g
https://www.jennieo.com/recipes/753-panino-italiano

Subway Sliders and Reduced Fat Potato Chips

September 16, 2019 at 6:44 PM | Posted in Subway | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Subway Sliders and Reduced Fat Potato Chips

 

 

For Breakfast this morning I just had a cup of Bigelow Decaf Green Tea. Did some light house cleaning around the house. 91 degrees, partly cloudy, and more humid out today. After Lunch I got the cart out of the shed along with the rake and leaf blower. Cleaned off the deck and driveway. Then raked the backyard and side yards. Amazing the leaves for this time of year! That was about it for the day. Something new for Dinner tonight, Subway Sliders.

 

 

 

I wanted something light for Dinner and I had been wanting to try the New Subway Sliders. So the Kitchen is closed and having Subway tonight. I’m trying 2 of the Subway Sliders, the Ham and Jack Slider and the Italian Spice Slider.

 

 

 

 

 

The Ham and Jack Slider is made using a Telera Slider Roll along with Black Forest Ham Pepper Jack Cheese. Topped the Meat with Subway Vinaigrette. The Italian Spice Slider is also served on a Telera Slider Roll with Pepperoni, Salami and American Cheese. Also topped with the Subway Vinaigrette. The Ham and Jack is 150 calories and 16 net carbs per sandwich. The Italian Spice Slider is 230 calories and 17 net carbs.

 

 

 

I also had a few Mike Sell’s reduced Fat Potato Chips to go with the Sliders. For Dessert later a bowl of Sliced South Carolina Peaches. These are so good!

 

 

 

 

 

 

 

 

SUBWAY® SLIDERS
Ham and Jack Slider
Product Details
The Ham and Jack delivers the flavors you crave in a smaller size. We start with a delicious telera slider roll then combine savory Black Forest Ham with pepper jack cheese for the ultimate flavor experience.
https://www.subway.com/en-US/MenuNutrition/Menu/Product?ProductId=7223&MenuCategoryId=725

Italian Spice Slider
Product Details
The Italian Spice delivers huge flavor in a smaller size. Crafted on a telera slider roll, we add pepperoni, salami and American cheese for the perfect flavor experience. It’s not complete without our classic Subway® vinaigrette.
https://www.subway.com/en-US/MenuNutrition/Menu/Product?ProductId=7222&MenuCategoryId=725

One of America’s Favorites – Stromboli

August 7, 2017 at 5:36 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , ,

Homemade Stromboli

Stromboli is a type of turnover filled with various cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough.

Stromboli was invented in the United States in the 1950s. It was named after the Italian film Stromboli.

A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli is usually made by rolling up dough that has been topped with pizza ingredients and then baking it. A calzone is crescent-shaped, and a stromboli is usually shaped like a long cylinder. The distinction between the two is complicated by the fact that there is some variation in what constitutes a stromboli.

 

Many American pizza shops serve a stromboli using pizza dough that is folded in half with fillings, similar to a half-moon-shaped calzone. At other establishments, a stromboli is made with a square-shaped pizza dough that can be topped with any pizza toppings and is then rolled into a cylindrical jelly roll shape and baked. Other variations include adding pizza sauce or deep-frying, similar to panzerotti.

One of America’s Favorites – Cacciatore

May 1, 2017 at 5:14 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , ,

Chicken cacciatore

 

 

Cacciatore (pronounced [kattʃaˈtoːre]) means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine.

Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora). The salamino cacciatore is a small salami that is seasoned with only garlic and pepper.

 

 

 
A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Chicken

Rabbit cacciatore

parts, dusted with salt and pepper, are seared in the oil for three to four minutes on each side. The chicken is removed from the pan, and most of the fat poured off. The remaining fat is used to fry the onions, peppers or other vegetables for several minutes. A small can of peeled tomatoes (drained of liquid and chopped coarsely) is typically added to the pan along with rosemary and a half cup of dry red wine. Bay leaf may be used, along with chopped carrot to give extra sweetness. The seared chicken parts are returned to the pan which is then covered. The dish is done after about an hour at a very low simmer. Cacciatore is often served with a rustic bread or pasta on the side.

 
Chicken cacciatore typically, but not always, includes base ingredients of onion, garlic, and tomato.

 

 

U.S.-style chicken cacciatore

There are many different variations of this entree based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while northern Italian chefs might use white wine. Some versions of the dish may use mushrooms.
In the United States, cacciatore dishes may be prepared with marinara sauce, though in Italy the dish does not always include tomatoes.

 

One of America’s Favorites – Italian Sandwich

February 20, 2017 at 6:26 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , ,
A close-up view of an Italian sandwich

A close-up view of an Italian sandwich

The Italian sandwich, sometimes referred to as the Maine Italian sandwich, is an American submarine sandwich in Italian-American cuisine prepared on a long bread roll or bun with meats, cheese and various vegetables. The ingredients serve to counterbalance one-another, creating an equilibrium of flavors and texture. The Italian sandwich was invented in Portland, Maine, in 1903 by Giovanni Amato, a baker. It is known as a submarine sandwich or a sub in Boston, Massachusetts, and as a spuckie in East Boston.

 
The Italian sandwich is prepared using a long bread roll or bun with meats such as salami, mortadella, capicolla and ham along with provolone or American cheese, tomato, onion, sour pickle, green bell pepper, black olives, olive oil or salad oil, salt and black pepper. Additional ingredients, such as pepperoni, banana pepper, lettuce and mustard, may be added, and the sandwich is often cut in half to make it easier to handle. The flavors and texture of the sandwich are counterbalanced by the ingredients used, creating an equilibrium of flavors, and the fats and acids in the ingredients also serve to counterbalance one another.

 

 

An Italian sandwich

An Italian sandwich

The Italian sandwich was invented in Portland, Maine, by baker Giovanni Amato in 1903. While selling his bread on his street cart, Amato received requests from dockworkers to slice his long bread rolls and add sliced meat, cheese and vegetables to them. Amato later opened a sandwich shop named Amato’s, and today the sandwich continues to be prepared by Amato’s sandwich shops in Portland. The Amato’s version is traditionally prepared using fresh-baked bread, ham, American cheese, slices of tomato, green pepper and sour pickle, black olives and salad oil.

The Italian sandwich is known as a submarine sandwich or a sub in Boston, Massachusetts, and in east Boston it is referred to as a spuckie, which may be named after the spuccadella, an Italian bread roll with a pointed shape. In Philadelphia and South Jersey it is known as a “hoagie” or a “grinder”. It is the first name that has given the designation to “Subway Sandwich Shops” around the world.

 

Wild Idea Buffalo Recipe of the Week – Salami, Onion, and Jalapeno Sandwich

November 30, 2016 at 5:54 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is Salami, Onion, & Jalapeno Sandwich. This one uses Wild Idea Buffalo Salami. This recipe and product, Wild Idea Buffalo Salami, can all be found on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 
Salami, Onion, & Jalapeno Sandwich
By: Jill O’Brien
This sandwich received national attention on NPR, during Dan O’Brien’s book review for Stolen Horses. In the book the sandwich is constructed with great attention to detail and is a laugh out loud scene. The sandwich is as delicious as the novel! Serve with milk, to balance the jalapeño heat, or use pickled jalapeños to avoid the heat.

 

Ingredients: (per sandwich)Salami, Onion, & Jalapeno Sandwich
2 – slices sourdough bread, cut on the bias
4 to 6 – slices Wild Idea Buffalo Salami, cut on the bias
1 or 2 slices – Vidalia onion, cut on the bias
1 – fresh jalapeño, sliced very thin
Dijon Mustard

 

Preparation:
1) Prepare all ingredients as suggested above.
2) Generously spread the Dijon mustard on both slices of sourdough.
3) Nestle the salami slices into the mustard, as many as you like, on top of one of the mustard covered bread slices.
4) Top with one or two slices of the Vidalia onion, and desired amount of thinly sliced jalapeno.
5) Cover with the other mustard covered bread slice and cut in half.

Excellent, sublime, divine, and bueno!
http://wildideabuffalo.com/2015/salami-onion-jalapeno-sandwich/

 

 

Buffalo Salami
Wild Idea Buffalo Salami

12 oz. Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without Buffalo Salamicompromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 12 oz. chub.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Cracked Black Pepper, Mustard Seed, Sugar, White Pepper], & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, Water. Encased in A REMOVABLE artificial casing.

http://buy.wildideabuffalo.com/products/12-oz-buffalo-salami

One of America’s Favorites – Pepperoni

January 25, 2016 at 6:20 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , ,
Packaged pepperoni

Packaged pepperoni

Pepperoni, also known as pepperoni sausage, is an American variety of salami, usually made from cured pork and beef mixed together.

Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll. It is also used to make some varieties of submarine sandwiches.

 
Pepperoni is a cured dry sausage similar to the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples, or the soppressata from Calabria. The main differences are that pepperoni has a finer grain (akin to salami of Milan, a spiceless regional variant of salami), is usually softer, and is produced with the use of an artificial casing (instead Italian salami are produced using natural gut for casing). Pepperoni is mass-produced to meet the demand for the sausage.

 
Pepperoni is usually made from a mixture of pork and beef. Turkey is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. In the Caribbean Islands and other parts of the world, donkey and horse meat are common ingredients. Sodium nitrite (or sometimes saltpeter), usually a part of modern curing agents, protects against botulism and other forms of microbiological decay. Sodium nitrite is white, but reacts with the heme in the myoglobin of the lean to give pepperoni its reddish colour. The use of paprika and cayenne also contribute to its reddish color.

Pepperoni sausages are commonly sold in two sizes: an inch or so in diameter for pizza and two to three inches in diameter for sandwiches. Pepperoni is sold whole, chopped, or in slices, and is commonly found in American deli counters.

 

 

Pepperoni atop a pizza

Pepperoni atop a pizza

Ingredients such as peppers, garlic, fennel, or mustard seeds can be included in the production of pepperoni to provide different flavors and levels of spiciness. Likewise, the type of meat used to produce pepperoni can vary. Pepperoni may be substituted by similar cured meats like Genoa salami, soppressata, or chorizo.

Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl intentionally.

 
According to Convenience Store Decisions, Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced nationally.

Pepperoni can also be found accompanying different types of cheeses, such as Cheddar or Monterey jack, as a cheap snack food in Canadian and some American convenience stores or gas stations. The portions of pepperoni and cheese are typically at equal lengths for ease of consumption, although it is not unusual to find packages containing small, bite sized pieces of pepperoni and cheese in many super markets across either country. They may be served with a honey mustard sauce for dipping.

 

One of America’s Favorites – Pepperoni

June 1, 2015 at 5:16 AM | Posted in One of America's Favorites, pizza | Leave a comment
Tags: , , , , , , , ,

 

Packaged pepperoni

Packaged pepperoni

Pepperoni, also known as pepperoni sausage, is an American variety of salami, usually made from cured pork and beef mashed together. Pepperoni is characteristically soft, slightly smoky, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias and is used as filling in the West Virginia pepperoni roll. It is also used to make some varieties of submarine sandwiches.

 

 

The term pepperoni is a corruption of peperoni, the plural of peperone, the Italian word for bell pepper. The first reference using pepperoni to refer to a sausage dates to 1919.

Even if in Italian the word is plural (like the Italian word “salami”, plural of “salame”), the English word pepperoni is used as a singular uncountable noun.

In Italian, the word “peperoncino” (diminutive of peperone) only refers to hot and spicy peppers, or sometimes to small, sweet kinds, while “peperoni” refers only to sweet peppers, such as bell peppers.

 

 

Pepperoni is a cured sausage similar to the spicy salamis of southern Italy, such as salsiccia Napoletana piccante, a spicy dry sausage from Naples, or the soppressata from Calabria. The main differences are that pepperoni has a finer grain (akin to salami of Milan, a spiceless regional variant of salami), is usually softer, and is produced with the use of an artificial casing (instead Italian salami are produced using natural gut for casing). Pepperoni is mass-produced to meet the demand for the sausage.

 

 

Pepperoni is usually made from a mixture of pork and beef. Turkey is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. In the Caribbean Islands and other parts of the world, donkey and horse meat is a common ingredient. Sodium nitrite (or sometimes saltpeter), usually a part of modern curing agents, protects against botulism and other forms of microbiological decay. Sodium nitrite itself is white, but reacts to give pepperoni its reddish color. The use of paprika and cayenne also contribute to its reddish color.

Pepperoni sausages are commonly sold in two sizes: an inch in diameter for pizza and two to three inches in diameter for sandwiches. Pepperoni is sold whole, chopped, or in slices, and is commonly found in American deli counters.

 

Slices of New York-style pizza to-go topped with pepperoni

Slices of New York-style pizza to-go topped with pepperoni

Ingredients like peppers, garlic, fennel, or mustard seeds can be included in the production of pepperoni to provide different flavors and levels of spiciness. Likewise, the type of meat used to produce pepperoni can vary. Pepperoni may be substituted by similar cured meats like Genoa salami, soppressata, or chorizo.

Pepperoni has a tendency to curl up from the edges in the heat of a pizza oven. Some pepperoni is produced in thicker slices, so that the edges curl intentionally.

According to Convenience Store Decisions, Americans annually consume 251.7 million pounds of pepperoni on 36% of all pizzas produced nationally.

 

Wild Idea Buffalo Recipe of the Week – Salami, Onion, & Jalapeno Sandwich

April 22, 2015 at 5:36 AM | Posted in Wild Idea Buffalo | 1 Comment
Tags: , , , , , , , ,

Two words come to mind when seeing this recipe, “I’m Hungry!” This week’s Wild Idea Buffalo Recipe of the Week is Salami, Onion, & Jalapeno Sandwich. This one uses Wild Idea Buffalo Salami. This recipe and product can all be found on the Wild Idea Buffalo Website. http://wildideabuffalo.com/

 
Salami, Onion, & Jalapeno Sandwich
By: Jill O’Brien

 

This sandwich received national attention on NPR, during Dan O’Brien’s book review for Stolen Horses. In the book the sandwich is constructed with great attention to detail and is a laugh out loud scene. The sandwich is as delicious as the novel! Serve with milk, to balance the jalapeño heat, or use pickled jalapeños to avoid the heat.

 

Ingredients: (per sandwich)Salami, Onion, & Jalapeno Sandwich
2 – slices sourdough bread, cut on the bias
4 to 6 – slices Wild Idea Buffalo Salami, cut on the bias
1 or 2 slices – Vidalia onion, cut on the bias
1 – fresh jalapeño, sliced very thin
Dijon Mustard

 

Preparation:
1) Prepare all ingredients as suggested above.
2) Generously spread the Dijon mustard on both slices of sourdough.
3) Nestle the salami slices into the mustard, as many as you like, on top of one of the mustard covered bread slices.
4) Top with one or two slices of the Vidalia onion, and desired amount of thinly sliced jalapeno.
5) Cover with the other mustard covered bread slice and cut in half.

Excellent, sublime, divine, and bueno!

 

http://wildideabuffalo.com/2015/salami-onion-jalapeno-sandwich/

 
Wild Idea Buffalo Salami

12 oz. Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without Buffalo Salamicompromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 12 oz. chub.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Cracked Black Pepper, Mustard Seed, Sugar, White Pepper], & Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, Water. Encased in A REMOVABLE artificial casing.

 

http://buy.wildideabuffalo.com/products/12-oz-buffalo-salami

Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup

September 6, 2014 at 4:56 PM | Posted in Amy's Organic | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup

 

Baked Salami Pepperoni Ham 007

 
It’s been a long day! Dealing with my Sinuses all day, as has everyone in the area I hear. Mom had some errands and the went to see Dad at the rehab center and I stayed home and caught up on all the house work and laundry. It’s a real pain trying to put sheets on the bed with one leg, Ugh! But I managed to get everything done. For dinner tonight I prepared a Baked Cold Cut Trio Mini Sub w/ Creamy Tomato Soup.

 

 

 
I used a Trio of Cold Cuts for my Baked Mini Sub; Kroger Private Selection Old World Hard Salami, Kroger Private Selection Off – the Bone Smokehouse Ham, and Kroger Private Selection Old World Pepperoni. For toppings Sargento’s Ultra Thin Provolone Cheese and Kraft Reduced fat Mayo w/ Olive Oil. For the Bun I used Perfection Deli Mini Wheat Sub Buns, I buy these at Meijer. To prepare it I spread the Mayo on the bottom bun and layered my Cold Cuts on top of that. Topped that with Cheese and spread more Mayo on the bottom of the top bun. To help the bun brown a bit I brushed the top with Extra Virgin Olive Oil. I had already preheated the oven to 400 degrees, I then laid the Sub on a small baking sheet and baked it for about 12 minutes. Took it out and the Sub was a light golden brown and the Cheese was nice and melted. Now tis is a Baked Sub! The trio of Cold Cuts, Provolone Cheese, and the Mayo all work perfectly!

Amy's Tomato Soup

 

 

Then I also heated up some Amy’s Organic Creamy Tomato Soup. My favorite Tomato Soup by far. I’ve been using this a couple of years now. Creamy with a fantastic flavor and it’s 110 calories and 19 carbs. I also had a Diet Dr. Pepper to drink. For dessert/snack later some slices of fresh Mozzarella Cheese and Ritz Whole Grain Crackers.

 

 

 

 

 

 

Amys
Amy’s Organic Light in Sodium – Cream of Tomato Soup

Responding to customer requests, our chefs have created a line of Light in Sodium soups with all the flavor and goodness of our regular soups, but containing 50% less sodium. Contains 340 mg of sodium compared to 690 mg in Amy’s regular cream of tomato soup. No GMOs – No bioengineered ingredients. All dairy ingredients are made with pasteurized, rBST hormone free milk. USDA organic. Certified organic by QAI. Ready serve. Gluten free. This Cream of Tomato Soup is made from organic sun-ripened tomatoes slowly simmered to bring out their natural sweetness. Amy’s dad says it’s the best reduced sodium tomato soup he’s ever eaten. We’re sure that you’ll agree.

 

Contains 340mg of sodium compared to 690mg in Amy’s regular Cream of Tomato soup.

Ingredients : 0g Trans Fat/No Added MSG/No Preservatives Organic tomato puree, filtered water, organic cream, organic evaporated cane juice, organic onions, sea salt, organic black pepper. Contains milk.

 

Nutritional Facts
Serving Size: 1 cup
Servings Per Container: ~ 2
Serving Weight: 1 cup
Product UPC: 0-42272-00581-9
Calories: 110 Calories from Fat: 25
Total Fat: 2.5g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 10mg
Sodium: 340mg
Carbohydrates: 19g
Fiber: 3g
Sugars: 13g
Protein: 3g
Organic: 10%
Vitamin A: 20% • Vitamin C: 15%
Calcium: 4% • Iron: 10%

 

http://www.amys.com/

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Shayna's Kitchen

Shayna Taylor - Food and Wellness, Healthy GF Recipes

Traffic Light Cook

Find the link between health and food

Michelle Can Cook!

I do many things, but when I'm doing what I love - it is cooking! Welcome to my happy place filled with all things delicious!

Anchored Female

Life and Health Coach for Moms, Teens, and Young Women

All About the Kids

You thought giving birth was hard, try raising them!

Leite's Culinaria

Recipes, Food, and Cooking Blog

The Gourmet RD

Simple. Wholesome. Delicious.

Britney Breaks Bread

Let's break bread together!

Nature's Flavors Blog

Specializing in All-Natural and Organic Flavorings and Extracts for over 40 Years!

Moved By Design

Food, decor and more!

Sip and Feast

A food and drink blog with delicious recipes

Our Happy Mess

Fast. Fresh. Family-friendly.

Easy Chicken Recipes

Family-Friendly Meals

and everything nice

the story of us

My Pocket Kitchen

Easy and elegant recipes from a pro in her tiny kitchen

Authentically Vegan

Serving up authenticity with a side of veganism