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I find cooking therapeutic. Plus, I like to eat well, very well, with big bold flavors that lean heavily to the savory side. I love to share my recipes, but I have an annoying habit of revising them as I go.

roasted kale, broccoli, brussel sprouts w/ balsamic dressing

baked eggs with spinach and mushrooms | smittenkitchen

Quinoa Salad With Roasted Carrots and Frizzled Leeks - Recipes - The New York Times

Perfect Cinnamon Toast: Did you know there's a right way and a wrong way to make it? It's true! Don't make it the wrong way...

Dutch Babies with Blood Oranges | Garum Factory

I Believe I Can Fry: Reconditioning & Re-Seasoning Cast Iron Cookware

Crispy Chicken Breast w/ Chermoula and Escarole #paleo / Bon Appetit

TOASTED KALE AND PAN FRIED CHICKPEA SALAD - a house in the hills - interiors, style, food, and dogs

crustless quiche, loaded with kale

Roasted Parsnips with Chili-Maple Butter

Roxanne's Chicken | Garum Factory

Feasting at Home: Charred Green Beans and Scallions with Bagna Cauda

dijon and cognac beef stew | smittenkitchen

Roxanne's Balsamic Chicken with Green Olives