Allie Strong | Sip and Spice Creative

Allie Strong Photography - Ratatouille Ragu Image

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I’m Allie, a food photographer, videographer and recipe developer. 

I love creating clean, bright, story-based content that showcases your brand vision to your target audience.

With my background in brand marketing and my passion for bright, natural, inviting photography, videography and recipes, I can help you translate your brand and marketing goals into real-life content that will make your audience connect emotionally with your brand and help you reach your goals.

Together, we can go from intangible marketing and content goals to a fleshed out content package that could include any combination of:

  • Delicious recipes featuring your brand

  • Inviting images to showcase your product and the recipes

  • Upbeat recipe videos to help your audience envision your product in their daily life

  • Fresh written content to support your brand message

Whatever you need to support your brand and marketing goals, we can create a content package that would serve you and your audience in a heartfelt, fun, gorgeous way!

Imagine your brand injected In A content package LIKE THIS:




Roasted Ratatouille Ragu Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6


16 oz. whole wheat or chickpea pasta
24 oz. tomato sauce
1 medium tomato
1 medium eggplant
1 medium zucchini
1 medium yellow squash
1 medium onion
3 tablespoon olive oil
2 cloves garlic, crushed
1 tablespoon red pepper flakes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
Fresh basil, for serving


  1. Preheat oven to 425° F.

  2. Dice the eggplant into ½-inch cubes and place them in a colander in the sink. Sprinkle it with about 2 teaspoons of salt and toss. Let it sit for 15-20 minutes to allow the eggplant to sweat a bit—this will help remove some of the bitterness. Then, rinse the eggplant and let it dry thoroughly.

  3. Meanwhile, dice the tomato, zucchini, yellow squash and onion into ½-inch cubes as well. Place them on a baking sheet.

  4. Once the eggplant is drained and dry, add it to the baking sheet and drizzle all the vegetables with 1 tablespoon of olive oil. Roast in oven for 30 minutes.

  5. Meanwhile, bring a medium pot of water to a boil. Add a pinch of salt. Cook pasta for 8-9 minutes, drain and set aside. Drizzle with a little olive oil to keep it from sticking together.

  6. When the veggies have about 5 minutes left in the oven, heat a large saute pan over medium and add the remaining 2 tablespoons of olive oil. Once hot, add in the crushed garlic cloves and red pepper flakes. Let cook for 2 minutes until garlic starts to brown.

  7. Pour in the tomato sauce, salt, pepper, Italian seasoning and thyme. Stir in the roasted vegetables and let cook for 5 minutes. Note: If you’re not adding a whole pound of pasta to the sauce now for serving, now’s the time to remove some sauce from the pan for use later on. I recommend using mason jars for storage.

  8. Add the cooked pasta to the remaining sauce and toss to coat. Cook for another 5 minutes to let flavors meld, then serve with a garnish of fresh basil.




Roasted Ratatouille Ragu

Need a filling meal that uses up a ton of late summer produce? This Roasted Ratatouille Ragu is your answer!

It’s made with a mix of tomatoes, onions, summer squash and eggplant, so perfect for using up your farmer’s market or CSA produce. Pair it with some chickpea-based pasta or whole wheat noodles for a hearty meatless meal.

Roasted Ratatouille Ragu combines the flavors of a classic Italian ragu sauce with the vegetables associated with ratatouille, the French provincial dish. You’ll start by draining the eggplant to remove the bitterness, then roasting it up with all the vegetables. Then start building the tomato sauce, add in the veggies and cooked pasta and dinner is served!

This recipe makes enough sauce for about a pound of pasta. If you don’t need to make that much, you can always pull off half the sauce before adding in the pasta and storing it in the freezer for a future weeknight dinner! The sauce keeps in the fridge for up to 5 days and in the freezer for up to 1 month.


Now, let’s make something delicious together!
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I’m Allie, a Boston based food content creator, specializing in food photography, videography and recipe development.

I love capturing the stories that express the beauty and community of food through bright, natural inviting photography and videography. In fact, I picked up a camera as a way to share my love for food and to explore the parts of the food industry that I’m really passionate about--including farm-to-table dining, slow food and fighting the death of home cooking in America.

I would be honored to help you expand your brand through gorgeous photos and videos and tasty recipes. Get more info by filling out the form above or emailing me at allie[at]

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