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Stuffed Delicata Squash with Quinoa, Pomegranate and Pistachios

Did you know delicata squash make delicious edible bowls? Their skin is thin, just like small pie pumpkins, making it perfectly edible, so no need for peeling. If you're looking for an elegant, easy to make side dish for your holiday table (or any night of the week!) Stuffed Delicata Squash with Quinoa, Pomegranate and Pistachios is the way to go! It also holds up well to baking which makes it an excellent choice for both quick preparations and a vehicle for flavorful stuffing. The flesh of delicata squash is creamy, fine-textured and slightly sweet - similar to sweet potatoes but with about half the carbohydrates. Delicata squash is also an excellent source of vitamins A and C and fiber an

Broad Beans with Sautéed Greens and Pumpkin Naan Bread

I'm not sure I can recall another time when we needed to shovel a foot and a half of snow already by mid-November! Ya think if we get a heap of snow on the front end of the season we'll have an early spring? I've given up trying to predict New England weather, but I do know all this cold weather makes me crave carbs. And guess what my friends, that's not always a bad thing! Carbs, just like fat in previous years, have unfairly fallen out of favor. A quick Google search makes it easy to see why - plenty of confusing headlines about which foods contain carbs, the various types of carbs contained in foods and what carbs do once we eat them. I want you to get on with making this awesome bowl of

Roasted Delicata Squash, Apples and Black Rice - Two ways!

I've got some delicata squash LOVE comin' at ya! If you've yet to dive into the delectable world of winter squash, delicata is an excellent place to start! A truly brilliant winter squash that I think you're gonna LOVE adding to your menu this season. Stuffed or sliced, they're offset beautifully with black rice stuffing, roasted apples and toasted red walnuts. A few reasons to grab some delicata squash today: ~ they have creamy, golden flesh, that sweetens with roasting ~ they have thin skins that are soft enough to eat, no peeling! ~ their smaller shape makes breaking them down a snap ~ they're the perfect size for stuffing ~ they're an excellent source of vitamins A, C and fiber ~ they're

Roasted Pumpkin and Black Bean Tacos with Garlic Lime Crema

Tacos are king... and limiting taco goodness to Tuesdays is NOT gonna cut it when there are SO many drool-worthy ways to indulge... like my latest autumn version here ~ Roasted Pumpkin and Black Bean Tacos! These are seriously addictive... and outrageously delicious... I'm talkin' why-the-hell-did-I-not-know-about-these-sooner kind of DELICIOUS! Plus, I'm using a secret ingredient you probably have in your pantry right now. Who the heck knew roasted pie pumpkins could be sliced and diced and coaxed over to the savory side of the house so effortlessly?! The texture of sugar or pie pumpkins is smooth and creamy with a mild flavor that can easily be taken in any direction. Pairing roasted pumpk

Pumpkin Naan Bread [Vegan]

Soft, warm, chewy, flavorful... what's not to love about homemade naan bread?! I've taken it a step further by adding pureed pumpkin, caramelized onions, crushed fennel seeds, peppercorns and dried sage leaves to create this version that truly celebrates fall! Completely plant-based too! Gorgeous color, evocative flavor, tender texture... this Pumpkin Naan Bread is the perfect accompaniment to soups, stews, curries, salads or snacks. And did you know naan bread is one of the EASIEST yeasted breads you can make? Truly. The dough is not fussy and quite forgiving, making it fun to get the whole family involved! The addition of pumpkin, onions and whole wheat flour bump up the nutrition and fibe

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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