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April 27, 2017

April 22, 2016

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February 9, 2016

 My good friend James made this for me for me once and I have been hooked ever since. Shakshuka originated in Tunisia and is now a beloved staple across Northern Africa and Israel. Eggs are my go-to for a lazy dinner, but by making them in this beautiful way, it does not feel lazy at all. Just easy, and delicious. Try it! 


  • 3 cloves garlic, minced

  • 1 tbsp harissa powder or 2 tbsp paste

  • 1 tsp cumin

  • 1 28-oz can of Diced Tomatoes (I use San Marzanos which I love)

  • 3 Red Bell Peppers, diced

  • 3 cloves garlic

  • 5 cage free, organic eggs

  • sea salt 

  • optional: I prefer this with a good baguette, but it is also delicious without if you are trying to minimize your bread! 

  • optional: high quality feta cheese


Over medium heat, in a either a medium frying pan with higher sides or a large frying pan, add 2 tbsp olive oil and garlic and sautee for a minute or two. Add the spices and stir well, then add the red bell peppers. Continue to stir well so that...

October 15, 2015

  • 4 cups Brussels Sprouts, trimmed

  • 3 tbsp Coconut Oil

  • Sea Salt

  • 1/2 Lemon

  • 2 tsp Sriracha

  • 1/2 tsp Fish Sauce


Steam the brussels sprouts for 8 minutes. Once they are cool enough to handle, thinly slice them about 1/8 inch thick. (If you have a new food processor, you can use the slicing disk if yours came with one! Saves a LOT of time.)

Heat the oil in a large frying pan over high heat. Add the brussels sprouts and a pinch of salt and cook, stirring now and then, until their edges have started to brown. Remove the sprouts to a serving bowl, and squeeze the half lemon over them and add the sriracha and fish sauce. Stir well to coat and serve immediately! 


** For a truly mind-blowing brussels sprout experience, top with a runny-yolked-fried egg. You're welcome.

June 17, 2015

  • 1 head cauliflower

  • 2 tbsp Olive Oil

  • Sea Salt & Pepper

  • 2-3 tbsp Capers

  • Crushed Red Pepper

  • 1-2 tbsp Garlic, minced


Thinly slice cauliflower (it won't be perfect and will crumble but it doesn't matter!). Toss with olive oil, salt, and pepper, and place in oven at 425 for 30 minutes, flipping halfway through. During the last 5 minutes, in a small skillet heat an additional tablespoon of olive oil, and add the garlic, crushed red pepper, and capers. I like to smash the capers up a bit to release their juice. Sautee together for 2 minutes. 


Remove cauliflower from the oven, toss with caper-garlic sauce, and top each serving with a soft fried egg and some minced parsley for the most epic flavor explosion of a meal. 

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