healthy wholefood recipes
A chunky, rustic pasta sauce of roasted baby capsicums, garlic + olives. Sweet with a hint of burnt-caramelly goodness. Simple, one-handed weeknight cooking, with minimal knife work. The roasted capsicums make a killer accompaniment to sourdough, in salads or as an antipasto.
Strawberries and thyme, muddled and simmered for five minutes into a rough jam. Ever-so-slightly savoury meets minimalist sweet. Serve warm on buttery sourdough toast.
Earthy portobello mushrooms in a barley risotto with melted feta and parmesan shavings. Wholesome winter food in a bowl.
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Hi, I'm Sam.
One Small Kitchen is a collection of simple, real food recipes. It's the stuff I cook from my small city kitchen. I try to live consciously and cook the same way. Using whole foods. Mostly plants. Learning from traditional wisdom. And trusting my intuition. Enjoy! x
