About Parsley & Parm

I believe wholeheartedly that life is meant to be enjoyed, and if you're a food person like me, you'll understand when I say you can tear the bread, the cheese, and the wine out of my cold, dead fingers. I am endlessly inspired by food, food people, food shopping, food images, food books, and food writing. Cooking and eating are two of my great passions, aside from family. But as I've gotten older, my body has taught me that I can't have all the yummy things and always feel good later on.

I spent much of my 30s and early 40s chasing health through diets-some mildly restrictive, others extremely so. What I eventually learned is that the key to eating well isn't deprivation, it's flavor. With good recipes, a few new skills, and a willingness to expand your palate, healthy meals can stop feeling like a compromise and become the food you look forward to. Learning to prepare ingredients like fish, vegetables, and grains well can transform them into foods you eat because you want to, not because you should.

Parsley & Parm reflects that approach. My recipes are inspired by the Mediterranean diet: whole food-based, vegetable-forward, and often built around beans, fish, or poultry. I use whole grains whenever possible, dairy in moderation, and herbs and spices with abandon. Global flavors add variety, herbs and spices are used in abundance, and nuts and seeds appear frequently. Thoughtful indulgence is encouraged and celebrated (and yes, you'll see the occasional recipe for lamb or beef).

I write my recipes with an eye toward helping you succeed in the kitchen. That means explaining how to cook a juicy chicken breast, crisp-tender vegetables, fluffy grains, or a fresh, crunchy salad. Over time, I hope these techniques become second nature-and that healthy, flavorful cooking feels effortless.

Parsley & Parm is also about adventure-growing herbs and vegetables, browsing farmers markets, exploring international shops, and trying new flavors in restaurants and in my own kitchen. I'm here to make the Mediterranean diet delicious and approachable, and I'd love for you to join me on the journey.

About Lisa

I was raised in the Pacific Northwest--the land of fresh-caught salmon, shiitake mushrooms, and the best apples in the world. I live with my husband, two teenage daughters, and a spoiled Jack Russell Terrier (appropriately named Olive) in the heart of Washington wine country, about 30 minutes outside of Seattle. I'm a self-taught cook, and my favorite dish to make and eat is paella.

I am a graduate/super-fan of the University of Washington (GO Dawgs!) with a degree in Communications. I have worked in public relations, entertainment media, and as a freelance copywriter. My favorite things to do (besides cooking and eating, of course) are traveling with my family, fishing, and growing flowers, vegetables, and herbs.

Food allergies and sensitivities

As someone who is (sadly) very sensitive to citrus, I understand how challenging food sensitivities and allergies can be. I do my best to respect those needs and am always happy to suggest modifications-just leave a comment on any recipe if you'd like help finding substitutions. Please keep in mind that I'm not a medical professional, so if you have questions about whether an ingredient is safe for you, I encourage you to consult your doctor first.