Danielle’s Herb Potato Salad

Here’s one of the dishes we made at the cooking class last night. It was perfect a perfect side to the Rosemary Garlic Roast Beef! The Recipe –  1 1/2 lbs new potatoes, cut into small pieces 1/2 cup fresh herbs (we used parsley, tarragon & chives) 2 scallions, sliced 2 T olive oil 1…

Color Your Food GREEN

Following is Sara Tower’s Color Your Food GREEN handout. Download a copy HERE. Green is color of life! When it comes to the nutrient density of foods, green vegetables win out every time. The green color of vegetables, fruits, nuts, and seeds comes from a pigment called chlorophyll. Chlorophyll is the most abundant plant pigment…

Color Your Food RED

You can download a copy of the Color Your Food RED handout HERE The Color Your Food Class on RED was held at Amazing Heart Farm on July 12th, 2012. The class was lead by Sara Tower and she has offered to share her notes: Phytochemicals are produced by plants to protect them from damage…

A Feast with Mike Mahr

At our cooking class last night, we feasted on a cold carrot ginger soup. several kinds of Kimchi, bean spouts marinated in a soy, sesame, & herb marinade (pictured above), edamame salad with carrots & scallions along with kalamata olives, and several kinds of cheese. Yum! Mike started off the class with a demo on making…

Beet Burgers & Homemade Ketchup

At our first Thursday evening Color Your Food! gathering, Sara introduced everyone to a delicious RED (our color of the week) recipe: beet burgers with homemade ketchup. Here’s the recipe: Beet Burgers, from Color Me Vegan by Colleen Patrick-Goudreau Ingredients: 2 cups grated beets 1 & 1/2 cups cooked quinoa  1 cup toasted sunflower seeds…

Carrot Rice with Calendula Flowers

One of the recipes we learned during the second class of our Seasonal Cooking Adventure was a tasty Carrot Rice with Calendula Blossoms. The dish went perfectly with our main dish – grilled pork chops with lavender flowers & the fresh salad with roasted beets & honey-dill vinaigrette. Here’s the recipe for Carrot Rice with…

A Delicious Raspberry Mousse

While not vegan myself, having Sara, our 2012 intern, who is vegan (and deliciously so!) sharing our kitchen these past few weeks has whet my appetite to many new & creative ways to explore the produce just in from the garden. While the vegan diet might present as limiting to the uninitiated (such as myself),…