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