Roasted Asparagus and Poached Egg Socca

The perfect brunch meal! Filling, delicious and nutritious. Roasted Asparagus: recipe from New York Times: Ingredients: 2 pounds thick asparagus, woody ends snapped off 2 teaspoons extra virgin olive oil salt, freshly ground pepper 1 teaspoon fresh thyme leaves (optional) fresh lemon juice (optional) Instructions: Preheat oven to 400 degrees. Oil a baking sheet large…

How to make black beans from scratch

Black beans are an amazing addition to any latin recipe, and are one of my favorite vegan/vegetarian protein sources. Cooking a homemade version makes you appreciate how much time goes into this staple food in latin cuisine. Plus, it’s healthier when it is made it home because your black beans will have less sodium and…

Butternut Squash Noodle Nests

It’s Art Basel week in Miami, and so I decided to make this work of art to celebrate! I used this recipe for Butternut Squash Noodle Nest from TheCuttingVeg featured on feedfeed and absolutely loved it! These nests were not only beautiful, but also delicious! A few recommendations based on my experience. I’d add 1 1/2 cup…