A Seat at My Table 

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

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Sweet Potatoes with Steamed Broccoli Salad

Lately I've been craving nutrient-dense vegetables that taste more than... well, just vegetables. Roasted slabs of sweet potatoes and citrus-dressed steamed broccoli were just the ticket. Whether used as a side dish or a light supper, this dish comes together quickly and you'll have extra sauce to use throughout the week - how perfect is that? Before the first frost hit my herb gardens, I schnagged the last of my potted Purple Opal basil and arugula to mix with baby spinach for a simple base; added discs of seasoned roasted sweet potatoes and steamed broccoli tossed in a citrus tahini sauce...ba da boom! Total Time: 35-40 minutes Prep Time: 10 minutes Bake/Steam Time: 20-25 minutes

Crispy Potatoes with Pumpkin Hummus

Can I just say how EXCITING it is to have this recipe featured on ABC's The Chew (R.I.P.) as part of the Thanksgiving Appetizers special!! Michael Symon (total hottie!), Carla Hall and Clinton Kelly gave it TWO THUMBS UP! Endless GRATITUDE! Check out my 5 minutes of fame HERE! Looking for something NEW, DELICIOUS and EASY to make for your autumn gathering? Look no further. This is the dish to make! This November my family and I will celebrate our second plant-based Thanksgiving together. This year I don't intend to just transform traditional favorites. Instead, I'm creating some new dishes that incorporate our most adored autumn flavors using as many of the vegetables and herbs we've been gr

Kale Salad with Grilled Figs, Roasted Butternut Squash and Walnuts

This salad is an autumn harvest festival in your mouth! Several varieties of young kale, roasted walnuts, cubes of butternut squash, caramelized red onions, grilled Mission figs, smoky tempeh, and espresso balsamic vinegar all come together in this delicious salad that can either be served as an appetizer or main course. I'm growing Lacinato, Siberian and Redbor kale so I used all three in this salad. I harvested young leaves, 6-8" long, but you could also use baby kale, mature kale or your favorite salad mix. I especially enjoy the use of kale here because it is at its prime when the seasons change and the nights get cold. Kale will actually become a bit sweeter after the first couple of fr

Mediterranean Burgundy Rice Pudding with Fresh Figs

Fresh figs are here! These jewels only last for about a week after harvest, so when I see them at my local market, I'm overjoyed. Not eating them before I make it back home is the tricky part. Deep purple Mission figs are sweet, thin-skinned and not too juicy to eat while on the go. Figs are a good source of dietary fiber and several essential minerals, including calcium, copper, potassium, manganese and magnesium. Late June through early fall is when you can start watching for Black Mission figs, and Green Kadota figs have an even shorter season of July through September. In my house, fresh figs are reserved for special occasions. This dessert gives them the spotlight they deserve and it co

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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