About

My name is Angela Roberts. I left California for Nashville because that’s where Doug Roberts lived.

I take care of the food and Doug takes care of coffee beans and the wine, which he grew to love on our trip to Italy. His other dream is to be Italian so he married me.

Food is an important dynamic to our story, and is part of our love language.

We love good food and every recipe you see here is tested in my kitchen, sometimes two or more times.

We love to dine out, and in the past year have started sharing our restaurant experiences, many in the Nashville area, featuring locally owned restaurants and Nashville food events.

Angela Roberts

I was a faux artist, I love cooking so much, I even designed a wall finish named “Wasabi”. Until recently, I would go back and forth between my paint studio and my kitchen, designing and developing something beautiful to look at, or something delicious to eat. It is such a pleasure to develop original recipes, style the food and photograph it in such a way so that you not only want to eat it, but you want to know more about the story behind the dish.

I learned to cook from “tasting” not from books. Cookbooks are guidelines, but your own taste buds, if properly developed, are your best eyes in the kitchen.

My food memories of childhood evolved around weekly trips to the farmer’s market and a stop at the Italian store with my fussy grandmother. She was quite modern , and very ahead of her time as a proponent of healthful and “slow food” before the slow food movement was born. Her choices showed in her beauty and energy, as she continued to work, into her 70’s. Good food should do that! She would be just as proud of my green smoothie as my red tomato sauce. Interestingly enough, those are in my top three posts of all time!

Our shopping would lead to sitting at the table to enjoy a long, delicious dinner with three insane guests, named drama, comedy and adventure, and a multitude of other drop-ins who came to see the show.

Examples of Drama, Comedy and Adventure:

Drama: I remember my mother turning a table of food over ala “Housewives of New Jersey” Style.
Comedy: My grandmother wanted to prove how great her body was and in her 60’s stood up at the table and showed her girls, while my 17 year old boyfriend turned beet red. No one else stopped eating.
Adventure: You never knew who was coming to dinner. It could be a priest or a madame of a brothel. Really.

Everyone, even the men, cooked delicious, yet very different food, not limited to Italian, but influenced by the surrounding diverse, European heritage. I moved to California and developed my own food style, veering away from Italian traditional, always searching to create a new way to cook an old dish, with a more modern approach seeking brighter, healthier, super delicious food.

Many of my Spinach Tiger original dishes are designed for a man to want more of and for a woman to delight in without deprivation or excess. There is a very specific “spinach tiger” culinary viewpoint.

I never use artificial sweeteners, food substitutes, aerosol sprays, high fructose corn syrup products, or MSG. Most recipes are designed for real people with busy lives, with small kitchens who love good food.

Why Spinach Tiger?
I was nicknamed Spinach Tiger for stating my views during a rather lively discussion. It stuck, and here we are. It fits my approach to his and her cooking and my increasing flexitarian approach to food. I also do a lot of produce, and grain free dishes.

I aim for serious nutrition, while avoiding the scary “health nut” persona.

Who is Retro Rose?
My mom, Retro Rose is a great home cook, whose culinary fare belongs in the best diner in any town. Cooking BIG comfort food, paying absolutely no attention to anything that has happened in the last fifty years, such as sugar substitutes, fat-free, or anything in a box (Hooray). She makes her food from scratch and, while it’s not exactly Spinach Tiger style, it’s still good, slow food, and deserves a feature.

Why I decided to food blog:
I almost never cook the same dish twice. I have this compulsion to change everything, even the traditional family “food rules.” Then, I can’t remember what I did, because it was developed in that insane, creative, improvisational cooking zone and there is no recipe.

My hope is to share, learn, connect, and inspire a healthy, hearty, happy, slow food, spinach tiger life style.

Credits

Podcast Interview on Nashville Restaurant Scene.
Published at Taste Trekkers Top Five Places to Eat Shrimp & Grits in Nashville.
Published in Huffington Post for Savory Cheesecake for food made with potato chips.
Pubished in Huffington Post for Hunger Games Lamb Stew with Dried Plums for favorite food in children’s books.
Published in Huffington Post for this biscuit.
Published in Huffington Post for Sweet Potato Grits.
Published in Huffington Post for this kale recipe.
Judges Choice Winner for Hunger Games Lamb Stew, Contest by Spencer-Stapleton.
#Rated in Top Five of Urban Spoon for Nashville Restaurant Reviews.
Second Place winner in cupcake contest for homebakers at Cupcake Palooza 2012.
Published in 55 Knives On-Line Cookbook.
Featured in Saveur.com  for this recipe.
Regular contributor to Williamson Source, an on-line newspaper.
Featured as local food blogger in the Tennessean.
Best of Blogs in Food Journal.
Published in Blogger’s Aid Cookbook 09.
Food Buzz Finalist nominee as blogger you would most like to see with her own cooking show.
First Place winner in Whole Foods recipe contest for this recipe 2011.
First Place winner in Royal Foodie Jaust with this recipe.

The Photography

I take all the pictures, and it’s been an evolving process. I started with a Canon Point & Shoot G11. I now use a Canon T3i  and my primary lens is 1.4  fixed 50mm lens. I do very little picture editing,  and I use a tripod some of the time.

The Videos

I recently started making videos. Please  CLICK HERE to Subscribe to my cooking channel. You will see me cooking, baking, and often including kids in the kitchen.

Note: This blog is dedicated to two of the most influential and beloved people in my life, who left this world too soon. Classy, courageous and both incredible cooks, James, my brother, and Sam, my cousin, are painfully missed at the dinner table and every day of my life. This is true, will always be true.

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