• Professional Chef & Food Blogger
• Alum, La Reve Bakery
• Studied cooking in Sienna, Italy
• Arkansas born, with a passion for Southern Comfort Food
Delicious roasted vegetables, tangy feta, basil and lemon tossed with petite pasta. This colorful, bright dish is a delight to the senses. Served with a bright, simple arugula salad.
orzo, eggplant, onion, bell pepper, feta, arugula, carrots, garlic, green onion, basil, olive oil, lemon juice, vinegar, dijon mustard