A Seat at My Table 

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

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Somewhere on that unwritten list of things everyone should know how to do is making a pot of brothy beans from scratch. Legumes are one of the most economical plant-based sources of protein, especially when purchased dried instead of in cans. I'm all for keeping a stash of assorted canned beans in the pantry for those times when you need a quick meal or snack. However,  I also stock plenty of dried legumes to use when I have...

November 23, 2018

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...

March 8, 2018

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...

January 18, 2018

I finally ended my bad relationship with tempeh. It was time. No more buying a package, half-heartedly following a recipe (or not), only to be disappointed... the left-overs being pushed to the back of the fridge until I finally threw them out in disgust.

I learned two things: 1) stop treating tempeh like tofu, and  2) how to treat tempeh like tempeh. This is the method that FINALLY made me happy to be eating tempeh!

So w...

December 8, 2017

Homemade vegetable stock is one of the easiest staples to make and should be readily available in every kitchen. Stock is a great way to amp up the flavor of just about ANY savory dish - whole grains, steamed vegetables, sauces or gravies, and give soups a head start. 

Want to know the secret to rich, full-bodied stock? Roast all the veggies first (leaving the skins on), deglaze the pan, scrape up all the lovely bits...

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Pumpkin, Sage & Barley Risotto

February 8, 2019

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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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