Fennel and Spinach with Tofu

Not a recipe from an empty fridge, rather from a fridge packed full with veggies from a freshly delivered organic veggie box! Fennel isn't something I usually buy, but it often comes in the pre=packed veggie boxes I order.  Its sharp, aromatic flavor makes it great as a raw food in salads,  or just by... Continue Reading →

Festival Food: Scrambled Eggy Bread with Mushrooms

Just spent the weekend at the Meadowlands Festival, volunteering with the Radio Reverb team.  I did a couple of stage managing shifts and helped out in the crew kitchen.  We cooked up some delicious dishes working with minimal supplies and cooking facilities. The most surprising dish I prepared was on Monday morning. While the crew finished... Continue Reading →

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