A Seat at My Table 

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Once you start making your own vanilla extract you'll never go back to expensive grocery store options again! You might even be so thrilled you venture into making other extracts as well... orange spice, lemon drop, cool spearmint, the possibilities are near endless.

In this post, I'm going to show you how to make the easiest and most widely used extract, true vanilla extract. I've been making this extract for years. The type...

Barley is one of the most ancient grains still in existence, yet many have never tasted its toothsome goodness - except perhaps a handful of grains in a bowl of soup. Barley is quite versatile with a nutty flavor and chewy texture. It's similar to whole wheat in shape but lighter in color. This Pumpkin, Sage and Barley Risotto is dairy-free and easier to make than traditional risottos made with Arborio rice. This risotto's go...

I've been in love with using fresh lemons in my kitchen for a long time. I often use the zest, juice and slices to add freshness, acidity and that distinct perfumed sourness lemons provide.  Meyer lemons took my love affair to a whole new level of pleasure... and the first time I tasted preserved Meyer lemons, I knew I wanted to make my own. Preserved Meyer lemons are soft and salty with a bright lemon flavor and none of the...

January 25, 2019

Hands-down, this brilliant purply-pink sauerkraut is my all-time FAVORITE! Just look at that GORGEOUS color... and yes, after the lacto-fermentation process it really does turn this beautiful shade of magenta. It never would have occurred to me to ferment red cabbage if I had not tasted some at the farmer's market in Kennebunk, ME last fall.

As with grocery stores, one should never go to the farmer's market HUNGRY! I swear, I...

We're officially entering the deep part of winter when cold winds can literally take your breath away. I start to gravitate towards warming, rich, flavorful dishes that keep me well-nourished but not feeling weighted down or sluggish. The creative combination of ingredients in this Cauliflower, Mushroom and Walnut Meatless 'Bolognese' truly hits the spot!

I struggled a bit with what to name this dish. Traditional Bolognese ori...

January 11, 2019

Fresh ginger + fresh lime + yellow and white carrot spirals + salt + time = LOVE! If you've been gifted a zoodle maker over the holidays and are curious about makin' your own lacto-fermented vegetables, I'm thrilled you stopped by! I've got the perfect combination to get you started. 

Ginger added to any citrus is spectacular in my book. It seems to lend itself particular well to fermented foods and beverages. After some diggi...

Three things I love about growing food, being a personal plant-based chef, AND a nutrition sleuth:

• determining which plants contain the biggest nutrient bang for your buck

• creating simple ways for YOU to learn how to make these plants tasty too

• growing these varieties so I can perpetuate this cycle

I get a little giddy when one of my all-stars makes the 2019 Superfoods list. I'll admit I usually cringe a bit or at least rol...

I may be in the minority here, but I'll be glad when the fixation on bacon-wrapped EVERYTHING begins to wane [woven bacon taco shells that use 1.5 lbs of bacon for two shells... bacon-wrapped sushi... bacon-wrapped mac 'n cheese... bacon-wrapped pickles... you get the picture]. I'm not holding my breath though. Instead, I've created some alternatives that I love... I'm betting you will too!

When I'm looking for a delicious bac...

December 21, 2018

Oh, hey there!  I've got another perfect holiday side dish for you -Roasted Brussels Sprouts with Pears, Shallots and a creamy Lemon Basil Dressing. The pears and shallots lend the perfect amount of sweetness and the creamy Lemon Basil Dressing adds a zing of freshness. For those who love bacon with your Brussels sprouts, I've made a batch of Smoky Crispy Coconut Bacon for a slightly sweet and salty crunch that'll keep you co...

If your last experience with acorn squash included lots of butter and brown sugar (the only way my mother ever prepared them), I encourage you to take a walk on the savory side with these Stuffed Acorn Squash with Rice, Pears and Cranberry Sauce! These make a lovely side or can be a complete meal - with lots of mix 'n match options.

I remember the first time my parents grew acorn squash. I was 9 or 10 years old. We grew a doze...

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