October 20 Bounty

Bulgur Pilaf with Parsley, Lemon, & Currants

bulgur, parsley, lemon, currants, olive oil, bay leaf, sea salt, dijon mustard, garlic, apple mint

Cauliflower & Fennel Saute with Walnuts

cauliflower, fennel, walnuts, umeboshi vinegar, sea salt, olive oil

Mustard Greens, Tomato, & Ricotta Bake

mustard greens (Delvin Farms), tomato (Hidden Valley Farms), ricotta, cottage cheese, farm eggs, sea salt, olive oil

Lebanese Lentil Soup with Orzo 

french lentils, red onion, yellow onion, sea salt, olive oil, white pepper, orzo, lemon, green onion garnish

Rustic Pear Tart

country pears (Bells Bend Neighborhood Farm), maple syrup, whole wheat pastry flour, cream cheese, butter, sea salt

Eating with the Seasons Gets Us in Tune

Each season creates unique changes around us and within us. We are connected to all life around us despite the disconnection our lives sometimes create. One way I've discovered to refresh this connection is through nourishing myself with seasonal foods--vegetables that grow locally & naturally within the season.

I learned the beauty of this awareness while studying Macrobiotic philosophy. I've learned that my body thrives on seasonal food. Even the colors of the produce of the season, orange and green for this Fall season, inspire my appetite. I feel more connected to Nature, to my environment, more grounded, centered, and calm when I pay attention to eating what's growing around me.

Right now, greens are abundant, crisp, and beautiful. I've loved turnip greens, tender green mustard, arugula. I just baked a big beautiful squash I picked up from my CSA today, just with a little salt and olive oil. Gorgeous!

Go to the farmers' market, join a CSA, grow your own...that's how you know you're eating fresh and seasonal.

My menus are created with seasonality as an important factor. Look forward to sustaining, satisfying root vegetable dishes, a variety of beans and bean soups, as well as some international themes to keep it interesting during the cold weather with interesting spices and combinations.

Winter is a challenging season for eating locally, but I will do my best to find locally grown winter veggies. The Winter CSA I've been a member of for years, Bountiful Blessings Farm, grows through the winter in hoop houses. They grow beautiful organic raspberries, strawberries, greens, root vegetables, and herbs. I highly recommend this CSA. They have top quality produce like I've never seen before. Look them up on localharvest.org or bountifulblessingsfarm.com. They might have a couple of shares left. They start soon...November through next spring.

October 6 Bounty

Gingered Acorn Squash

acorn squash, ginger, sea salt, peach lemonade

Barley with Cashew Herb Sauce

pearled barley, onion, dill, sea salt, cashews, arrowroot powder, spring water, shoyu

Sauteed Miso Mustard Greens
mustard Greens (Delvin Farms), barley miso, olive oil, shoyu, umeboshi vinegar

Split Pea Soup with Sunflower Sprouts

carrot, celery, onion, garlic, kombu, green split peas, spring water, sunflower sprouts, sea salt, umeboshi vinegar

Lemon Vanilla Sweet Rice Pudding

sweet brown rice, coconut milk, cane sugar, sea salt, spring water, lemon juice & zest, vanilla, arrowroot powder

October 6 Menu

Gingered Buttercup Squash
Barley with Cashew Herb Sauce

Sauteed Miso Mustard Greens

Split Pea Soup with Watercress

Mango Sweet Rice Pudding

September 29th Bounty

Black Eyed Peas with Arame & Cilantro

black eyed peas, arame, kombu, cilantro, lemon, ginger, shoyu

Brown Rice with Butternut Squash & Pumpkin Seeds

brown rice, butternut squash (Hidden Valley Farm KY), sea salt, pumpkin seeds

Turnip & Greens Slaw

turnip, turnip greens (Delvin Farms), bok choy, umeboshi vinegar, sea salt

Purple Cabbage & Carrot Soup with Yogurt

purple cabbage, carrot, celery, spring water, sea salt, umeboshi vinegar, whole milk yogurt, dill, green onion

Apple Crisp

Jonathan apples (Windy Ridge Farms NC), whole wheat flour, sea salt, rolled oats, walnuts*, maple syrup

all ingredients organic except for *items

September 22 Bounty

Tangy Red Kale with Goat Cheese
red kale (Delvin Farms), lacinato kale, umeboshi vinegar, sea salt, goat cheese


French Lentil & Israeli Couscous with Carrots & Celery
french lentils, kombu, israeli couscous, carrots, celery, italian parsley, olive oil, sea salt

Herbed Cauliflower, Green Bean, & Toasted Almond Salad 

cauliflower, green beans (Eco Gardens Farm), toasted almonds, lemon, basil (Green Market Farm), sea salt

Rainbow Cherry Tomatoes (Green Market Farm)

Arugula Soup with Quinoa 

arugula (Eco Gardens Farm), spinach, potato (Eco Gardens Farm), leek, cauliflower leaves, quinoa, white pepper, sea salt, spring water

Vanilla Tapioca Pudding with Fig Compote 

(i apologize to those of you who ordered this pudding. it didn't firm up, but the "dessert soup" was wonderful...think I'll make a rice pudding with it today!)

almond, rice, and coconut milk; tapioca pearls, tapioca starch, kuzu, silken tofu, maple syrup, vanilla, sea salt, figs (my garden), ginger, agave, cinnamon

September 15 Bounty

Citrus Glazed Tofu with Braised Greens

tofu, lime, shoyu, nappa cabbage, umeboshi vinegar, sea salt

Moroccan Roasted Vegetables

sweet potato, potato (Eco Gardens farm), carrot, leek, garlic, tomato, chickpeas, coriander, cayenne, turmeric, white pepper, lemon, sea salt

Brown Rice & Wheat Berry Pilaf with Lemon, Feta, & Parsley

brown rice, wheat berries, lemon, sheep's milk feta, parsley, sea salt, sunflower seeds

Mediterranean Bean Soup with Squash

celery, onion, carrot, pinto beans, tomato, butternut squash (my sister Anna's garden), olive oil, dill, fresh oregano (my garden), black pepper

My kitchen is a mystical place, a kind of temple for me. It is a place where the surfaces seem to have significance, where the sounds and odors carry meaning that transfers from the past and bridges to the future.- Pearl Bailey

The basics about how I cook

• I focus on really fresh, healthy, tasty and interesting food.
• I like to cook fun international dishes as well as simple comforting favorites.
• I plan meals as balanced wholes composed of several dishes with variety in color, texture, and nutritional benefits.
• I like requests and creative feedback.
• I cook from scratch. I don't take shortcuts to save time or money.
• I use good quality salt, air dried, non-iodized.
• I use good quality filtered spring water.
• 90-95% of my ingredients are organic and fresh, local when possible (not canned, not frozen, minimally processed, no additives or preservatives).
• I regularly cook tasty whole grain dishes for nutrients, vitamins, and fiber. All whole grains are soaked to make them digestible and more nourishing.
• I use facets of Vegan, Macrobiotic, Ayurvedic, and other styles of healing cooking that I incorporate when planning menus.
• My food is made to be eaten within a few days.
• I recommend not using a microwave for reheating to avoid removing the nutritious and vibrant energy I use when preparing them.

Simple & Beautiful Food

September 8 Bounty


Lemon Herb White Bean Hummus
navy beans, garlic, lemon, sunflower seeds, olive oil, fresh oregano, dill, umeboshi vinegar, sea salt
garnish: pearl tomatoes, black olives, garlic chive flowerGood as a dip or spread with tortilla chips, flatbread, toasted sprouted tortillas (my favorite), or veggies.

Roasted Sweet Potatoes with Avocado & Cilantro
sweet potato, avocado, lime, cilantro, sea salt

Colorful Cabbage Slaw with Pumpkin Seeds
red cabbage, green cabbage, tri-color carrots, lacinato kale, cilantro, sea salt, umeboshi vinegar, pumpkins seeds

Hearty Vegetable Shiitake Miso Soup
shiitakes, wakame, bonito, hatcho miso, baby bok choy, tri-color carrots, green onion, summer squash, sea salt
To reheat miso soup: gently heat on low burner for 5-10 minutes. miso will lose its benefits if allowed to boil.

The most indispensible ingredient of all good home cooking: love for those you are cooking for. - Sophia Loren