A Seat at My Table 

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

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Potato Satay with Almond Butter Lime Sauce

Satay is a dish originating in Indonesia of well-seasoned meat grilled on skewers and served with a spicy peanut sauce. It is a dish I have always loved. Now, as a plant-based chef, I am always experimenting with ways to re-create fond foods that are just as satisfying as the original versions (or even more so)! This potato satay is just the ticket! I can't take credit for thinking of using potatoes to make satay. This inspiration came from Laura Wright, blogger of the First Mess and cookbook author by the same name. If you've never checked out her blog, take a peak. She's an amazing plant-based chef in tune with seasonal cooking. You can check out her first cookbook here. Not everyone likes

Lacto-Fermented Red Onions

Recently, someone asked me to describe the difference in flavor between lacto-fermented onions and the quick-pickled onions often used as a condiment. I took a bite of my most recent batch of fermented onions and thought about how to describe the distinction. A quick pickle is accomplished by pouring a hot vinegar (often enhanced with spices) over prepared vegetables and letting it hang out for a bit to absorb the flavors. The acidity of the vinegar also preserves the vegetables, giving them a long shelf life in your refrigerator. Fermented vegetables require more time and rely on healthy bacteria (often Lactobacillales) to feed on the carbohydrates and sugars present, converting them into a

Mediterranean Whole Wheat Orzo Salad

Right there in the aisle of the supermarket I let out a spontaneous, "Yessss!" snatched up a container and broke into my happy dance. Fortunately, my teenage son wasn't with me to be mortified. Whole wheat orzo, guys… can you believe it?? Let me repeat that. WHOLE wheat orzo!! - not the stripped down processed version. Not familiar with orzo? Orzo is a rice-shaped wheat pasta that is fabulous in soups and salads. My first experience cooking with orzo was nearly twenty years ago when I was working my way through Diana Shaw’s, The Essential Vegetarian. Shaw included a superb spinach orzo salad that was emerald green from the fresh spinach puree, and thanks to the inclusion of a hefty dose of l

Orange Ginger Dressing

This dressing reminds me of an orange creamsicle. It's slightly sweet, fragrant, and highly flavored of orange and ginger! Try it dolloped on baked potatoes, drizzled over grilled asparagus, streamed over steamed broccolini, tossed with a salad, to dress a sharp, crunchy slaw... or any way you choose! [Try not to eat it by the spoonful... challenging, I know!] TOTAL TIME: 30 minutes (plus soaking time) PREP TIME: 30 minutes COOKING TIME: None SOAKING TIME: 2 hrs PRINT HERE. Here's what you'll need to make ~1.5 cups of Orange Ginger Dressing 1/2 cup cashews soaked in hot water for 2 hours 2 navel oranges, zested, peeled and cut into chunks 2" piece of fresh ginger root, peeled 1/3 c

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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