A Seat at My Table 

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

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Grilled Tofu Tacos with Roasted Jalapeno Lime Sauce

Is there ANYTHING better in the summer than smoky charcoal grilled food and an icy cold beer? [This is the part where you vigorously shake your head in agreement!] Extra points if that grilled food: > has components that can be prepped ahead > is still EASY if you didn't prep ahead > can be eaten in many delicious ways > contains mostly plants > is so FLAVORFUL and SATISFYING you won't miss meat > makes you forget that it's 90+ degrees outside > won't make your kitchen 90 degrees > can be enjoyed with friends Well, my friends, this is that meal! This is also what I call a "flex" meal, meaning it can be made in lots of different ways. The one thing I've kept consistent is how I prepare the to

Asparagus, Black Rice & Red Walnut Salad

Don't you just love it when you can combine some of your favorite home-made condiments into one spectacularly DELICIOUS dish that ends up LOOKING as fantastic as it tastes? Awesome! Me too... and now I get to share this one with you! The genesis for this dish began when I started considering ways to include a greater variety of deeply colored whole foods, seasonal produce, heart-healthy omega-3 fatty acids, and use up some of the condiments in my fridge, including Lacto-Fermented Red Onions and Lemony Garlic Dressing. The players... Local asparagus. A great starting point! To learn more about what makes asparagus unique (and be inspired by another GREAT salad) read HERE. My favorite way to

Sauerkraut

For those who love to cook, bake, grill, tinker or otherwise experiment in the kitchen, do you recall the dish you prepared that made you feel like a culinary goddess - or at least that you possessed a knack for following a great recipe? In all the years I've been cooking, I've experienced some spectacular successes as well as epic failures (mashed potato glue, anyone?) It's funny though - when I think about one dish I make that tastes SO good I feel like the gods and goddesses of the culinary spirit world are surely smiling down on me is... Drum roll... Sauerkraut! What the hell, right?? The stuff we all hated as kids? The stuff that ruined a perfectly delicious sausage? Yep! Perhaps it's b

Spring Forest Salad

In mid-spring on Lake Umbagog (which straddles Maine in the northern tip of New Hampshire) I can count on three things: 1) Copious black flies, mosquitoes and now ticks (thanks to climate change!) 2) Weather fluctuations at the drop of a hat (winter parka, full-length rain slicker, windbreaker and flip-flops within easy reach) 3) and some of the best wild edibles for this gorgeous salad! This post is not intended to be a wild foraging guide. I've spent several years learning about Northeastern edible wild plants and take a highly conservative approach. Anything I can't identify with 100% confidence, I leave alone. For this salad, I've included some of the most common and easily identified wi

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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