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appetizer, snack, vegan Jodi Moreno 4/14/16 appetizer, snack, vegan Jodi Moreno 4/14/16

swiss chard stem + ramp spring rolls with miso green goddess dipping sauce

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@jodimmoreno

the anatomy of a perfect BLT 🍞🥓🍅🫶🏻:
extra crunchy bacon
shredded crisp cold romaine lettuce
a perfectly ripe tomato (but not too ripe)
the most basic white sandwich bread, very lightly toasted
homemade mayo with a sprinkle of chives for a ranch

My 5 year (!) anniversary of landing in Mexico was a few days ago, so it’s also felt like the perfect opportunity to share the details of that wild journey, because it also happens to be how my new cookbook, SIMPLE PLEASURES was inspired and ca

ENDIVE… the other winter bitter green I cannot get enough of. Still obsessively using the same dressing I shared recently that’s kind of like a Caesar but more like a pourable aioli…. this version of the salad with endive also had

TORTELLINI in BRODO / not sure there is a greater simple pleasure than stuffed pasta swimming in a flavorful broth that is laced with Parmesan… but for me it’s the ritual + the process + romance that goes into making something so simple

I found some Japanese sweet potatoes (not easy to find here, btw), so I was extra excited to make one of my favorite meals- crispy smashed sweet potato with a scallion, herby green sauce, usually served with a tangy yogurt and or a poached egg &helli

3 months ago (and almost 5 years shy of my move to Mexico) we made a bold move to pick up and move, this time a couple of hours outside the city - in favor of more nature, more space (physically, mentally), more sunrises + sunsets, more me time, and

pairing two of my favorite post-meal indulgences TIRAMISU + a CARAJILLO, and making them one delicious dessert. If you don’t already know and love carajillos, a must coffee drink served after a long lunch in Mexico, then let me introduce you an

Romancing winter with this nighttime, fireside, cozy indoor Prosciutto di Carpegna PDO picnic: Savoring Seasonal Delights at home. Featuring, The EU Gem Ham: Prosciutto di Carpegna @consorzio_carpegna …. by wrapping it snuggly with dates + g

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