A Seat at My Table 

   Pull up a chair, there's always room for one more!

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Watermelon Blueberry Salsa

Holy cannoli... watermelon blueberry salsa?!? Is that even a thing?? Yes, my friends. Watermelon Blueberry Salsa is a thing... and a refreshingly DELICIOUS thing too! I've never ventured this far off the salsa path before, but I've been wanting to try watermelon in salsa for a while now, and we have so many wild blueberries this year... and just yesterday I finally found my heart-shaped cutters... so it had to happen. I admit, I was a total skeptic... I mean who eats blueberries with jalapeno and purple basil. If I had made a bet I'd be eating my hat right now instead of this delicious dish. You'll have to make it and taste for yourself. Watermelon and cucumbers are especially hydrating, and

Golden Beet Hummus

Three things inspired this creation: I love hummus. I love beets. As a chef, I loathe anything that looks like food for My Little Pony... pink hummus automatically initiates my gag reflex. However, as a mom, I must concede using fruits and vegetables creatively to make rainbow-colored foods is a great way to entice children to enjoy more fruits and vegetables. If you'd like to make pink hummus instead of gold, use a red beet. I cannot take full credit for this recipe. Heidi Swanson inspired me to get off my duff and do something to counter this unicorn craze in pastel food presentations with her version of Golden Beet Hummus. For my first go at it, I used a similar version to Heidi Swanson's

Vegan Naan Bread

Yep, you read that right. A vegan naan bread that is every bit as chewy, soft, and delicious as dairy-based naan bread! Not sure what naan bread is? Here's a great description. I use a portion of Einkorn flour in my dough too. If you're not familiar with Einkhorn, it is considered by many to be the first variety of wheat grown by farmers more than 5,000 years ago. It contains more protein and less gluten than today's hybrydized wheat and offers a deeper, nuttier flavor. As such, some people with gluten sensitivities are able to digest it without difficulty, especially if the dough is allowed to ferment as in sourdough applications. If you can't find it in your local market, you can purchase

What's the Deal with Activated Charcoal?

Until recently, images associated with activated charcoal bring to mind photos of a person brushing their teeth with black ooze reminiscent of the 1958 horror flick, The Blob (that was black, right?), or the lumpy bits that kept the fish tank from turning green. However, my curiosity was piqued when I started seeing it used more frequently in the kitchen. This ice cream is the creation of Brendi Milloy @popsugarfood and the French macarons the handy work of @FancyFactory.it. Photo credit: Brendi Milloy Photo credit: FancyFactory.it Is activated charcoal (AC) just a unique way to color food jet black, or are there other benefits or risks? After digging a little through scientific journals, th

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Hi there, I'm Catherine! 

I'm so happy you stopped by my little corner of the internet. So, are you hungry? Me too! What to eat, is the question. As an organic produce grower, classically trained personal chef who eats mostly plants, and a dietetics student, I'm always thinking about food.... how it looks, smells, tastes, makes us feel and affects our environment. I regularly geek out on the science behind what makes plants scrumptious and why we should eat more of them. I love to share my experiments with YOU! So grab an apron, sharpen your knife and let's go!

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CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579