Cookbook shoot

Cookbook Shoot

root-veggies

Between back to school, fall sports, work, play, end of summer blues, and now Halloween just around the corner — it’s been a busy, busy fall – and a happy fall. I am excited to say that I recently did a cookbook shoot for a Philadelphia based company that published their own cookbook of healthy recipes. I will post the recipe that I contributed soon. In the meantime, here are some shots from the book and one of my favorite recipes from the book. You can see more photos on my Behance site.

brussels-sprouts

Roasted brussels sprouts
adapted from the Vynamic cookbook, I am: hungry — Recipes for happiness

2 tbsp. extra virgin olive oil
3-4 cups russels sprouts
2 cloves minced garlic
salt and pepper to taste

Preheat oven to 400
Rinse and trim ends off of the brussels sprouts
In a bowl, toss brussels sprouts in the olive oil
Place the coated brussels sprouts in a roasting pan
Roast for 30 minutes
Add the sliced garlic to the brussels sprouts after 20 minutes
serve immediately

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