About a week ago I was asked by my editors at Small Kitchen College to start us off on the Food Matters Project. Even though my week was a bit busy, I decided I had time to squeeze this in and cordially accepted. I am so glad I did.
I have learned a major life lesson. Pesto is delicious. And cheap. And incredibly easy.I love the idea behind this project: Mark Bittman’s food philosophy, all about emphasizing real food, fruits, and veggies while and minimizing processed ingredients, yields truly tasty results. For the next few months a group of talented bloggers will take on one recipe from Bittman’s cookbook a week, bringing their own ideas and expertise to the task. The end result is a varied bevy of recipes sure to please any and every palette.