A Seat at My Table 

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

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Lacto-Fermented Spicy Carrots

Move over plain carrot sticks. Meet the new kid on the block! Garlicky, a little salty, crisp and just spicy enough, these carrots are the bomb diggity! Lacto-fermentation has been around for a long time. If you've been curious about making some lacto-fermented foods yourself, but not sure where to start, this is the PERFECT recipe to get you started. It is super EASY and requires no special equipment. First though, you may be wondering what is lacto-fermentation, and does it involve dairy? Lacto-fermentation is an anaerobic preservation and fermentation method for fruits and vegetables. It relies on naturally occurring lactic acid bacteria to ferment the sugars in the plants to lactic acid.

Rockin' Guacamole with Baked Tortilla Chips

Who doesn't love a big scoop of guacamole? [Disclosure: when I was growing up in San Jose, CA we had a huge avocado tree in our front yard, but I wouldn't touch the ripe avocadoes... too green, too slimy, too weird. Glad those days are over!] Avocados are loaded with heart-healthy monounsaturated fatty acids, fiber, B vitamins, potassium, Vitamin C and plenty of minerals. There may not be quite as many variations of guacamole as there are salsa, but I've determined the combination that I like.... no--- LOVE! Each ingredient can be adapted or eliminated according to your tastes. You will LOVE this one too if you: ~ love cilantro ~ prefer red onion to yellow or white ~ like some heat, but stil

Black Rice & Purple Brussels Sprout Salad

Guys - check out these gorgeous PURPLE Brussels sprouts! Seriously, are these not stunning?? Yes. They are. This is partly because we aren't accustomed to seeing Brussels sprouts in this color and anytime we see food in a color that is unusual, we are immediately drawn to it, and partly because... you know, PURPLE! No explanation required. As a nutritionist, I immediately catalogue these under, "High in anthocyanins. Eat this!" As a chef, I'm already envisioning pairings and techniques that will best showcase that beautiful color. As an organic grower, I'm making a mental note to find the seeds so I can grow them. [Not sure what anthocyanins are? Click here for the short answer or here for t

Ratatouille with Creamy Polenta

No matter what the temperature outside, ratatouille is a comforting classic. Delicious hot or cold, dressed up or down, you can't beat its simplistic flavor. In the colder months, I like to serve it over creamy polenta with plenty of red wine. In this version, I've added mild Great Northern beans for extra protein, fiber, minerals, thiamin and folate. I've also kept it rustic (no need to fuss about perfectly cut veggies!) and easy ~ a deliciously satisfying meal you can throw together any night of the week. [Camera shy: green olives] Traditionally, ratatouille is made with onions, zucchini, tomatoes, eggplant and peppers, often fried and then stewed. I prefer to skip the frying and copious a

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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