Plot twist: I used to be a terrible cook. Like, burn-water-level terrible. Growing up, my family lived on frozen dinners and takeout. The closest thing to a "home-cooked meal" was microwaving a Hot Pocket. So when I got to college and had to feed myself? Let's just say ramen got VERY old, very fast.
Then came grad school. I was broke, tired, and honestly? Kind of sick all the time. One day, my roommate—who was studying nutrition—sat me down and said, "Dude, you know you're basically poisoning yourself, right?" Harsh but fair.
He taught me the basics: how to roast vegetables, how to cook rice without burning it, how to make a simple stir-fry. And something clicked. I realized cooking wasn't this impossible, time-consuming thing. It was actually... kind of fun?
The art is in the details: treating every ingredient with care
Meeting Sarah & The Vegetable Revolution 🥗
Fast forward a year. I meet Sarah at a campus event. She's studying nutrition but confesses she actually hates vegetables. I'm like, "Wait, WHAT?" Turns out, she'd only ever had them boiled or steamed to death. No wonder she hated them—I would too!
On our second date, I made her roasted vegetables. Brussels sprouts with balsamic glaze, carrots with honey and thyme, bell peppers with garlic and olive oil. She took one bite and just stared at me. "This is... vegetables?" Yes, Sarah. These are vegetables when someone actually cares about them.
The dream team: when love meets vegetables in the kitchen
That became our thing. Every Sunday, we'd cook together—experimenting with different vegetables, trying new techniques, figuring out what worked. Sarah brought the nutrition knowledge; I brought the "make it taste amazing" skills. Together, we were unstoppable.
This is what cooking should feel like: pure happiness
The Casserole Discovery 🥘
After we got married, Sarah had this brilliant idea: what if we put all our favorite vegetables into one dish? Like, everything we'd been making separately... but together? Mind. Blown.
That's how our first vegetable casserole was born. Zucchini, tomatoes, bell peppers, onions—all layered with herbs, a little cheese, some whole grain goodness. Baked until golden and bubbly. It was PERFECT. Nutritious, delicious, and you could make it ahead for the whole week.
The result of love and patience: vegetables transformed
Joining Easy Casserole 👨🍳
When Sarah joined Easy Casserole, she told Hervé about me. He called and said, "We need someone who understands vegetables. Really UNDERSTANDS them. Want in?" Did I want in? Are you kidding?
Now I work alongside some incredible people: Jessica (who taught me that butter makes everything better—even vegetables), Alexandra (dessert casseroles are valid, fight me), and Imène (who introduced me to vegetable-spice combinations I never knew existed). Together with Sarah and Hervé, we're proving that healthy food doesn't have to be boring.
The Philosophy 🌱
Here's what I believe: Every vegetable deserves respect. Don't just throw them in boiling water and call it a day. Treat them right—season them, roast them, give them a chance to shine. They'll reward you with flavor you didn't know was possible.
And casseroles? They're the perfect way to do it. Everything cooks together. Flavors meld. Vegetables become tender and caramelized. It's not just healthy—it's genuinely delicious.
So whether you're a vegetable hater, a veggie skeptic, or just someone who wants to eat better without sacrificing flavor—I've got you. Let's make vegetables exciting again. 🥒