Alison Trent – The Future is Creative Collaboration

For people cooking at home simplicity is just absolutely right. When we're talking about pasta in summer which is obviously sort of a heavier carb driven scenario, it's really about keeping it simple. Go to the farmer's market and try and eat meat less. So get these amazing tomatoes and some garlic. The biggest thing if you're gonna do pasta in summer is to pair it with a salad. But you're not doing some big heavy oxtail ragu. You're doing something light. A bit of a white wine base so you have that nice acidity and even though it's sort of carb driven it's still acidic and balanced. And I think that's the biggest thing for people cooking at home is to not overthinking it. You know you have friends coming over you do a nice Bucatini with a really simple beurre blanc and black pepper and then paired it with a really lightly dressed mixed green salad. Is sort of enough you know.

And definitely all the herbs. I mean I'm fortunate enough to have a garden so whenever I cook I will do something really simple like a maybe penne with a butter and lemon sauce and then just go out into the yard and grab some fresh oregano, some fresh parsley, some interesting different basils, some pineapple basil,  fine French herbs aspect where you really get this whole basis right and then finish it all with a ton of lemon juice so you don't feel like you're eating this heavy meal.