Skip directly to content

Teaching Healthy Cooking

on Thu, 07/02/2015 - 14:13

The Perfect Winter Salad -- Beet, Carrot and Quinoa Salad

on Sat, 02/28/2015 - 16:33

Shredded Beet, Quinoa, and Carrot Salad 

This recipe was inspired by Bryant Terry’s book Vegan Soul Kitchen. The orange of the carrot plays off the ruby color of the beet.  Add some crumbled feta cheese if you have it or a handful of watercress or arugula.


Makes 6 to 8 servings

2 medium or 1 large beet (about 1 pound), peeled and grated

1 large, firm, tart apple, with peel, grated

2 large carrots, peeled and grated 

4 scallions, green and white parts, chopped

½ cup chopped cilantro (leaves and stems)

3 tablespoons cider vinegar 

3 tablespoons good-quality extra-virgin olive oil 

Catering Escapades

on Fri, 01/16/2015 - 18:36

In the past few months I've catered a handful of funeral receptions and memorials.  Surprisingly they have been the most uplifting events gigs I've had.  I think death is so mysterious and foreboding that if pushes people closer together with increased appreciation.  The one job that stands out in my mind is the Hastings memorial.

Three siblings were spread across the country.  They had a brilliant idea, to rent a mansion via AirBnB in Chestnut Hill inviting 15 of their extended family to stay for the weekend to celebrate the life of their father.

Kale Avocado Smoothie

on Tue, 03/13/2012 - 04:00

Not in the mood to cook?  Whip up a kale avocado smoothie for lunch, or maybe even dinner because sometimes the idea of cooking is just not in the cards.  I sometimes drink two of these at a sitting.  This smoothie first came into my mind when I catered a good friend's "shrinkage" party and wanted to take part in the party's festive theme.  The party celebrated my friend's shrinking tumor (after a good dose of chemotherapy) but was also a way to thank all her friends who had been cooking and delivering meals to her family.

Fennel Sugar - Preserving Bronze Fennel Seeds

on Mon, 01/16/2012 - 20:10

I thawed a bag of herbs that was floating around in my freezer.  It was double wrapped so I couldn't tell what herb was in there.  Once thawed it was apparent -  4 million bronze fennel seeds!  Well, there are few things I adore more than bronze fennel seeds.  We aren't talking regular fennel seeds.  These were picked fresh and plump, a few months back, from Eva's garden - and we are talking Bronze Fennel - much sweeter than the conventional fennel - with its auburn fronds as sweet as candy (well, maybe a medieval candy).  Come summertime we add the fronds to any kind of salad (even fruit