The secret to recreating that rich, savory depth without the sausage? Caramelizing those onions!

Taking the time to let them turn golden and develop that deep, sweet, savory flavor is what makes all the difference.

And to give this dish an extra protein boost, we’re using my Flower Chef Foods protein-packed pasta!

Because plant-based doesn’t mean sacrificing flavor OR protein.

Stay tuned for the full vegan recipe!

A little throwback to my Los Olivos Cafe days 🍅🍝

The original dish featured orecchiette and chicken sausage, but it was the roasted garlic oil and oven-sweetened tomatoes that stayed with me all these years.

Some flavors just stick with you!

Stay tuned for Part 2 to see how I make this pasta nowadays ✨

Right now, as a founder, I’m learning that you don’t have to have everything figured out to keep moving forward.

I’ve spent five years building something I believe in with my whole heart, and there have been plenty of moments when I had absolutely no idea how we’d get to the next step. But I kept going.

I’m learning to trust my instincts, embrace the uncertainty, and remember why I started.

Some days I’m the CEO making big decisions, some days I’m the chef in my kitchen tasting pasta, and some days I’m just figuring it all out as I go.

The vision keeps getting bigger, and so does my belief in what’s possible.

I don’t have all the answers, but I know exactly why I’m doing this.

And that’s enough to take the next step.

Stay tuned for more details about my newest cookbook!

Working on this cookbook for the last 2+ years has been an interesting journey and I can’t wait to share with you all what I’ve been working on.

Stay tuned for part 2 of this journey ✨