Fall Flavors – Fall’s Healthy Cooking Classes


Fall Flavors – Fall’s Healthy Cooking Classes Fall Flavors – Bozeman Healthy Cooking Classes, 2014
Saturday, October 4, November 8 and December 6

Lots of happy local farmers and home gardeners this year. We’ve had the perfect weather for high-producing plots, fields and containers. With moderate temperatures still in the forecast, we have more days and hopefully weeks to enjoy summer’s abundant fruits and vegetables. Our September markets with both late summer and early fall produce vying for space, are now at their most generous. Fall Flavors Continue reading

Sweet Potato Leek Soup with Fresh Spinach

Sweet Potato Leek Soup with Fresh SpinachSweet Potato Leek Soup – Creamy & Chunky

Three gorgeous long, white leeks and a five-pound bag of organic yams gave me an idea. I’d make my favorite Country-Style Leek & Potato Soup with sweet potatoes and yams instead of russets and Yukon golds. Until I looked online, I was sure this was an original idea. Continue reading

Parsley Farro Salad w/ Red Pepper, Cashews & Feta

Parsley Farro Salad with Red Pepper, Cashews & FetaParsley Farro Salad – Variation on a Theme of Tabouli

With an abundance of vibrant green and nutrient-rich flat leaf and curly parsley still growing in our garden, I wanted to try something new. Leafing through Ottolenghi and Tamimi’s Jerusalem, I found my answer. Their Parsley & Barley Salad, a fall variation on tabouli, called for lots of parsley. Continue reading

Fresh Mint Tea – Herbal Infusion – Tisane

Fresh Mint Tea - Herbal Infusion - TisaneFresh Mint Tea – Easy Once You Know How

A white teapot filled with sprigs of fresh mint steeping in hot water. That’s all there was to the pot of fresh mint tea served after dinner at the original West Hollywood Spago. Fresh, vibrant and perfuming the air with its invigorating fragrance. You’d think it would be oh so easy to duplicate. You’d think. Continue reading

Winter Squash Spread – Savory-Sweet & Tasty, Too

Winter Squash Spread – Savory-Sweet & Tasty, TooWinter Squash Spread – What’s in a Name?

Hummus is having an identity crisis.

Hummus means chickpeas
I didn’t realize what a stickler for “tradition” I’d become. The last straw, so to speak, came after making a recipe called “Squash Hummus.” It sounded interesting so I tried it. Only to be completely surprised. Hummus it was not. Continue reading

Meet Me at the Health Fair

Meet Me at the Health FairMeet Me at the Bozeman Hot Springs Health Fair
This Sunday, October 12th 10 am – 2 pm

I’ll be Giving Cooking Demonstrations & Offering Samples
Plus, Enter to Win a Free Culinary Coaching Session with Me

$5 includes the Health Fair, Pools and Gym

♥ ♥ ♥ Looking Forward to Meeting You at the Fair ♥ ♥ ♥

Curtido – Tangy, Sweet, Naturally-Fermented Kraut

Curtido – Tangy, Sweet & Naturally-Fermented KrautCurtido – Homemade Sauerkraut Even Better

More than three years ago I began a search to learn how to make real sauerkraut—naturally-fermented sauerkraut. Many months later I discovered and signed up for a one night class (in Brooklyn, New York of all places). I found another class a month later in Bozeman that taught me a number of other ferments. For the last two years I’ve been making giardiniera and white kimchi, fig jam, mustard, kanji and more. Continue reading

Roasted Butternut Squash Soup w/ Coconut Milk, Ginger, Lime

Roasted Butternut Squash Soup w/ Coconut Milk, Ginger, LimeRoasted Butternut Squash Soup – The Soup of the Moment

Whether orange, green, cream or gold, smooth, bumpy, ribbed or striped, winter squash epitomize the perfect vegetable for fall and winter. Winter squash are one of the richest sources of the plant-based nutrients important for a strong immune system. As a result, eating a bowl of Roasted Butternut Squash Soup helps protect against colds and flu. Continue reading