A Seat at My Table 

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

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon

Grilled Peach & Volcano Rice Pilaf

Two things I'm super stoked about. Local organic peaches are now available, and I found the bottle of Espresso Balsamic Vinegar from Salt & Olive I was gifted over the holidays. Our peach trees still have a couple of years to go before we can expect to begin harvesting, so I'm always happy when I can find local peaches from other growers. This has been my summer for expanding my repertoire of seasonal applications of fruit, and I have been eagerly anticipating peach season to showcase this amazing balsamic vinegar. I have tasted nothing even close to this vinegar... ever. My early childhood was spent in Ft. Worth, TX. In deference to my earliest food memories, I paired these local NH peaches

Fresh Blueberry Coconut Pudding

What an abundance of wild blueberries we harvested this year! When it's hot outside and I want a quick, creamy pairing for these juicy berries, I love this coconut pudding. I adapted this recipe from Texanerin Baking but lightened it up just a bit. It's still creamy and decadent! Total Time: 20 minutes PRINT HERE. Prep time: 10 Minutes Cook time: 10 minutes For four servings, you will need: 1 1/2 cups full-fat canned coconut milk (shake the can well before opening, and include any lumps of coconut fat when measuring) 1 cup cashew or almond milk 7 tablespoons (1/4 cup + 3 Tbsps) raw sugar 1/4 tsp of salt 7 tablespoons cornstarch 1 teaspoon vanilla

Chickpea-stuffed Sweet Potatoes

I love these seasoned chickpeas. I also love baked sweet potatoes. Put the two together... holy moley; winner, winner, chicken dinner (except this is 100% plant-based)! Until becoming a whole foods plant-based chef, stuffed potatoes always included lots of cheese, pork (ham or bacon), sour cream and lots of sodium. I am stoked to present this healthier alternative! Here's what I used: Total Time: 60 minutes Prep Time: 15 minutes Bake Time: 45-55 minutes PRINT HERE Here's what I used for four servings: 1 - 15 oz can garbanzo beans 4 medium sweet potatoes 1 lemon, zested and juiced 2 tsp Ras el Hanout seasoning mix 2 tsp Madras

Wild Blueberry Sauce

Our wild blueberry bushes are rewarding us this year! We gave them considerable TLC last fall and early this spring. The area where they grow was littered with fallen debris, encroaching plants, and not as much sunlight as blueberries prefer. Hard work is often rewarded in the most delicious ways! Wild blueberries are such tiny powerhouses, loaded with phytochemicals that act as antioxidants once consumed. We've all read how antioxidants are highly effective at preventing cell damage by neutralizing highly reactive, unstable molecules often called "free radicals". For years, scientists have been analyzing a plethora of phytochemicals in an attempt to isolate the active compounds with limited

Featured Posts
Archive
  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon
Follow me here too!

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!

 Views from my lens.

Categories

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