A Seat at My Table 

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

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Shaved Fennel and Citrus Salad with Orange Ginger Dressing

I LOVE winter citrus salads! Bright colors, bold flavors, crisp and highly craveable! I'm always ready for lighter fare after plenty of extra treats over the holidays, and this salad satisfies on every level. Plus, you'll be getting a healthy dose of vitamins C and K ~ and plenty of other vitamins, minerals and fiber! Let's do this... Raw fennel tastes strongly of anise. Some people love this flavor, others do not. You can manipulate the strength of this flavor two ways. Roast your sliced fennel, which mellows and sweetens the taste considerably, or shave the bulb thinly and dress it at least half an hour before serving. I love it both ways, but wanted to highlight the sharp, crisp flavors f

Shaved Brussels Sprout, Pear and Pomegranate Salad with Orange Ginger Dressing

If the thought of Brussels sprouts automatically engages your gag reflex or makes you want to run and hide in the nearest vacant room and stuff a towel under the door... I can relate. I have spent years (decades even) HATING Brussels sprouts because of how my mother and grandmothers prepared them. Fear not. Properly roasted, sauteed or steamed, they are surprisingly delicious! ~ or thinly sliced and not cooked at all, they are equally appetizing! Here, fresh raw Brussels sprouts, pears, shallots, pomegranate arils, pecans and mint are dressed with a creamy Orange Ginger Cashew sauce for a beautiful winter slaw. This salad can be made in advance and adds bright flavors and colors to your tabl

Orange Risotto with New England Cranberry Sauce

I am a huge fan of rice puddings! I love the creaminess and simplicity. It's not too sweet. It can be dressed up or down. It can be flavored any number of ways, and the plant-based version is just as delicious as the dairy version - and better for you. I wanted to play with these ingredients a bit more though - and I still had cranberry sauce to use up... Why not a dessert risotto? Well-excucuted risotto is always such a romantic, endearing dish, and not at all as complicated as it sounds. The added benefit? Cold left-overs become a completely different and equally scrumptious treat! Decision made. Let's get crackin'! My New England Cranberry Sauce already has some orange juice and zest in i

Roasted Vegetable Stock

Homemade vegetable stock is one of the easiest staples to make and should be readily available in every kitchen. Stock is a great way to amp up the flavor of just about ANY savory dish - whole grains, steamed vegetables, sauces or gravies, and give soups a head start. Want to know the secret to rich, full-bodied stock? Roast all the veggies first (leaving the skins on), deglaze the pan, scrape up all the lovely bits of fond, and add it all to the stockpot. Don't know what fond is? Keep reading! Making stock is one of those I-never-follow-a-recipe-to-make kind of things because there are so many ways to do it. It uses up a lot of ends and bits that might otherwise end up in the compost bucket

New England Cranberry Apple Muffin Cake

This is my ALL-TIME FAVORITE coffee cake, hands down! I snipped the recipe from the back of a box of butter years ago and have been making it each year as soon as cranberries are available. It makes a lovely and easy-to-make treat for Christmas morning too! This year I converted the recipe to a plant-based version and upgraded it with local ingredients. It's just as moist and delicious ~ and perhaps even better than the original. I have many fond memories of this cake [like the early mornings I packed some of these still warm from the oven, along with thermoses of hot cocoa and headed to a marshy area on Cape Cod to watch the deer with my young daughters]. I'm excited to share this vegan ver

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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