A Seat at My Table 

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

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Crispy Cauliflower & Chickpea Tacos

I think I could eat tacos every day and be happy! I mean seriously, so MANY possibilities! How could you limit yourself to just Taco Tuesdays?? I've been meaning to make a crispy cauliflower version for a while, but it wasn't until I saw these Harissa Cauliflower "Wings" from my pal, Kara Lydon, RD at The Foodie Dietitian, that my attention was redirected with laser focus. We all LOVE cauliflower around here... perhaps a bit too much (is that even possible... nah!), but it does become problematic when you're dyin' to make somethin' new and the head of cauliflower has already been hacked into... multiple times in a row! So it's taken sooo long to finally get this one together (I did have to

Vegan Tapioca with Grilled Fruit and Toasted Coconut

When it comes to comfort desserts, old-fashioned tapioca pudding tops the list! When my son was diagnosed with severe food allergies as a toddler, this was one of the first desserts I started playing with to make allergen free and still creamy and DELICIOUS. This version gets a fancy topping of grilled fruit, toasted coconut and crunchy pecans for a tropical flair, because... you know, peach season... and this mama can grill! With converting traditional tapioca pudding recipes that use whole milk and eggs to vegan recipes, there are generally two ways to proceed. Use a nut milk and cornstarch (less fat and expense) or use a combination of nut milk and coconut milk (more fat, more expensive,

Bulgur Wheat with Cherries, Almonds & Green Beans - A Formula Meal

Are you familiar with formula meals yet? The basic concept is to work with a few whole ingredients - seasonal produce, proteins, healthy fats, herbs and spices that can be mixed and matched in any number of ways. I've found planning meals this way to be ingenious because it: ~ saves time ~ allows flexibility ~ requires no recipe ~ boosts kitchen confidence ~ fosters creativity ~ reduces food waste ~ packs in plenty of quality nutrients This meal is both the result of this process, and my desire to experiment with combining sweet with savory. If that's not your jam, no worries! That's the beauty of the formula. You choose: ~ what you enjoy eating ~ what's in season ~ what's available ~ what f

Steamed Broccolini with Orange Ginger Dressing

When it comes to a green vegetable that is as elegant as it is delicious, broccolini tops the list! It's low in fat but packed with flavor and essential nutrients. Whenever I see it at the farmer's market or supermarket, I always swoop some up. I tried to grow it one year, but not in an ideal location. It bolted before we got to harvest any. The plants are sweet though and made excellent juicing material... no waste! Broccolini is a relatively new member of the cruciferous family of vegetables, entering the market in the early 1990's as the result of crossbreeding broccoli with Kai-lan (Chinese broccoli or Chinese kale). The florets are not as tight as broccoli, and sometimes the buds will b

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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