Vegetables are the main event here

I cook plant-based food for everyday kitchens, built on beans, grains, and vegetables. The recipes are meant to be followed on a weeknight.

I didn't set out to cook only plants. Over time I noticed that the most satisfying meals I made were built around vegetables, beans, and grains, and that they rarely needed anything more than good technique to shine.

Seasonal produce is where I start. I shop for what looks best, then let the ingredients lead, so each recipe reflects what is fresh and available rather than a rigid list of rules.