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Today's lunch
This morning I cooked for a client who had a "no salt" dietary restriction. One of the entrees I made was a chickpea and quinoa pilaf with sauteed baby bok choy and shiitake mushroom. It was tough restraining myself from adding tamari to (read full article)
Pretty produce
I stopped by my local independent grocery store, The Whitneyville Market, this morning to hang a flyer and caught a glimpse of these pretty little tomatoes and weird looking pepper on the produce shelf. I couldn't resist, so I brought a couple (read full article)
This week's menu
I'm really enjoying the cooler weather lately; nonetheless, cold salads are still making an appearance on my weekly menu. One of this week's entrees was introduced to me by a friend who claims not to be skilled in the kitchen, but I beg to diff (read full article)
Red Lentil Soup with Green Beans
I picked my first handful of stringbeans from my garden today, and that is what inspired tonight's dinner. I was looking for something quick, easy, and of course made with ingredients I had on hand. It was a day for relaxing, after all.I (read full article)
Fresh from the Farm
Last night was the final session of my 4-week "Fresh from the Farm" West Hartford Adult Ed class. It's been a hot and sticky summer, so it seemed only fitting that we should end with a cool note and raw foods. I chose to do an Italian the (read full article)
Tofu Crumble
Tofu has got to be one of my favorite ingredients ever. It comes in different textures – silken, soft, firm, extra firm. It is so versatile and super nutritious too. There’s so many ways to prepare it. You can marinate it and then grill i (read full article)
This week's menu
When the weather gets hot and sticky, it becomes a challenge cooking. This week's menu reflects the theme of "Stay Cool in the Kitchen," with entrees that are just as delicious eaten cold as they are warm.I don't know about you, but to me, left (read full article)
Tomato Avocado
I just couldn't wait to pick this tomato. I had a perfectly ripe avocado that wanted to be eaten in a sandwich with it, so I had to do it. Along with some fresh basil from the garden and romaine lettuce, it made for a rich and creamy lunch.&nbs (read full article)
Vegan cornbread muffins
I decided to make a batch of cornbread the other week. I had a bag of Indian Head old fashion stone ground yellow cornmeal in my pantry. The recipe for cornbread was conveniently posted on the back of the packaging. I looked through the ingredients: (read full article)
Lunch in the Raw on CT Style
Had fun today on my 2nd appearance on "CT Style," this time with host Stephen Parker. I demonstrated a cool and refreshing Green Gazpacho Soup with Basil Pistou in honor of Spain winning the World Cup and oh, yeah, because it's sooooooooo hot a (read full article)
Fresh from the Farm
I've got my eye on Zucchini #2 in my garden. I think he will be a perfect addition to the Green Gazpacho I will be making for a cooking segment on WTNH this Tuesday. I did a preview of it for the first course of the "Fresh from the Farm" (read full article)
Vegan savory crepes with sauteed peppers
I have always been a huge fan of crêpes. It’s one of my favorite things to eat in street fairs. Crêperies and crêpe trucks are fun too! Usually I order sweet crêpes – banana and nutella – but savory crêpes can be delicious too. (read full article)
Learning About Raw Foods Cooking
Before we can delve into raw foods cooking let us first establish what exactly is this, relatively new trend, referred to as ‘raw foodism’. Raw foodism (or rawism) is a lifestyle promoting the consumption of uncooked, un (read full article)
Meatless Monday!!
As you know I have several Wonderful Vegan and Vegetarian friends. In their honor and for the planet every Monday will be Meatless Monday. I am going to put up a vegan recipe and a vegetarian recipe. We have cut way back on our meat. We eat at (read full article)
Vegan Resolution 2010
It's the New Year, and as we all know, the time for resolutions. In a recent guest column for the Milford-Orange Bulletin, University of New Haven philosophy professor, Dr. Joel Marks, celebrated his one-year anniversary as a vegan. He writes about (read full article)
"Vegetarians Who Eat Meat," or, "the Law of Mutual Exclusion."
There is something that I find to be extremely relevant and really important: the difference between vegetarianism, veganism, and just plain being normal, which seems to be something that few people want to cop to these days. I get asked a lot to cla (read full article)
The Evolution of Motherhood Has Arrived
It's time to bring together the Leaders in our community and inspire women as the heartbeat of their homes, to be the change we NEED to see in the world. It's time that we tell the world that the Evolution of Motherhood has arrived!~Tera Warner, foun (read full article)
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