Easy Creamy Cauliflower Soup

Easy Cauliflower Soup by Natalie Paramore1 - Copy

Some days I need a little, ok maybe a big, reminder to eat more veggies! Cheese and wine, welp somehow I don’t need any reminders there haha. I love this soup because it is so simple and full of cauliflower so creamy you won’t even know it’s mostly veggies. The combo of coconut milk + parmesan is also quite lovely. Annnnnd I have some exciting news to share with you! I am now writing on a semi-regular basis for Austin Woman! I couldn’t be more excited to see my recipes in print and forever grateful for all of you for sticking by me this whole time! You can find my first piece in the February 2016 issue here. Now, go make some soup and let me know how you like it!

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Garden Basil Bucatini with Parmigiano Reggiano

Garden Basil Bucatini with Parmesan_By Natalie ParamoreWhat better simple pleasure is there than a fine cheese? Well if you’re me, not much! Truly, I can make an entire meal out of cheese and it’s practically a major food group in my diet. BMW doesn’t consider it a meal unless there’s meat involved and I sorta feel the same way about cheese. Ok maybe not every meal but you know what I’m sayin! I usually find just about any excuse to add a sprinkle here or there to juuuuuust about anything haha.

This recipe came about after a few things happened. First, I attended this amazing cheese event with Parmigiano Reggiano. Yes! There is actually a whole entire consorzio over in Italy dedicated to Parmesan! Not to be confused with the green bottle of ’90’s childhoods but actual real, delicious parmesan. The event was hosted by Parmigiano Reggiano at Antonelli’s Cheese Shop with local chef extrodianire Drew Curren of Italic, Easy Tiger, 24 Diner, arro and soon to be Irene’s. At the event we tasted three different types of parmesan and they walked us through the differences in each. It can’t be called Parmigiano Reggiano unless it’s been aged for at least 12 months and has the official dotted rind, so look for that when you’re shopping. We got to taste the milder 14 month cheese which is hard to find in the US simply because after it ages for hard to get here in time to be sold as a 14 month. The 24 month is the most common and middle of the road perfect for everything cheese and the 36 month is a bolder, stinker cheese that can add that distinct flavor to any dish! 

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Bucatini with Arugula and Parmesan

Bucatini with Arugula Parmesan and Lemon by Natalie Paramore

My go-to weeknight meals usually involve something with one pot and carbs. Oh and cheese too. Every now and then I throw in something green to make myself feel better  it healthier. My old favorite was cilantro pesto pasta with a poached egg. All the yums! Super spicy and comforting. Because spicy food is comforting to me. I just love it. If my eyes are watering, my nose is running and my mouth is on fire, then the spice level is juuuuust right. Yeah, that kind of spice. Recently, I’ve been taking it down just a notch. A little bit of spice, ok ok maybe a little bit more than a little, but not crazy like I used to.

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