Press

Many thanks to St. Louis Magazine for publishing my Plant-based Paella! Here you'll not only find the step-by-step instructions, but also some really great tips including why a dry (oil-free) saute enhances flavor and how the "hack and hold" method of cutting some vegetables actually boosts cancer fighting compounds!

A perfect addition to your Cinco de Mayyo Sunday brunch - Mexican Hash!

Tickets go on sale April 9, get them while they last!

We made Spinach Artichoke Dip on Show Me St. Louis