Foraging for your own ingredients, like field greens, is a rewarding experience. Not only does your food taste more close to nature and is chuck-full of nutrients, foraging opens pockets of time to be with Mother Nature herself. It is also time for quiet self-reflection, a healthy helping of fresh air, and a much-needed unplugging from this digital century.
“This summer has me preparing all things Mediterranean. With this heatwave, I am sharing how to prepare one of my favorite in-season vegetables and recipes over the stove – the classic Eggplant Parmigiana the Sicilian way.”
The first, and my first ever, blog post! Introduction to The Bell Kitchen: