Keeping it Chill with Avocado- Cucumber Soup

avocado soup

Contributed and photographed by Katy Morris

While I always enjoyed integrating avocado into dishes at home in the U. S.  (one of my faves is the Granola Bar’s Devilled Avocado Eggs!), there’s something pretty cool about knowing they grow directly on the trees where I am working and living right now.  And as great as farmers’ markets are back home, you won’t see these avocados among the locally grown produce. But you can surely get them at your local grocery– and I have seen firsthand where they come from.** Continue reading

Arik Bensimon’s Do-Ahead Savory Summer Salad

Roasted Carrots, beets, fermented black beans

There’s always a lot of buzz around Le FarmBill Taibe‘s farm to table restaurant in Westport, CT. Taibe is admirably and firmly committed to sourcing from many of my favorite farms within a short distance from his charming and very popular restaurant.

Truth is though, I’ve struggled to find enough vegetarian friendly fare to keep me going back as a regular. So imagine my surprise when Executive Chef, Arik Bensimon Continue reading

White Bean and Garlic Scapes Spread

White Bean Spread with Garlic scopes

I like to throw a couple of cloves of raw garlic into my homemade hummus but when I spotted these curly green beauties I figured garlic scapes might be even better. They are milder and more nuanced than garlic . And their bright grassy color and flavor tinges this twist white bean spread (aka hummus) just enough that your friends will wonder what’s going on. Continue reading

Frozen Mojito Pie

photo courtesy of Hannah Kaminsky, Easy As Vegan Pie, Skyhorse Publishing, Inc.

photo courtesy of Hannah Kaminsky, Easy As Vegan Pie, Skyhorse Publishing, Inc.

I’ve started dreaming about summer pies bursting with bright roasted strawberries and sunny cherry tomatoes. Wait, maybe I should head into savory territory and re-think dinner on the patio with a taco pie layered with black beans, mushrooms and tempeh and topped by shredded Romaine and red bell peppers. Easy As Vegan Pie has me spinning in all different directions and that’s a great thing. Continue reading

NadaMoo! Frozen Treats Minus the Dairy

courtesy of NadaMoo

Katy Morris

What could be better than a bowl of creamy, rich ice cream to cool you down as the temperatures rise?  With NadaMoo! products you can have your ice cream and avoid dairy too. For a whole lotta folks, THAT’S what’s better!

Not only is this non-dairy ice cream gluten-free, sugar-free, soy-free, and certified organic, it is also kosher. Continue reading

Healthy, Easy, Satisfying Lentil Soup

lentil_soup recipe and photo Marcia Selden

Recipe and Photo courtesy of Marcia Selden Catering

While the calendar says SPRING tomorrow (!!) there’s still a nip in the air. If you’re in need of a warm-up, make a pot of hearty lentil soup.  We love this soup because you can basically dump everything into a soup pot, cover and cook and in about an hour and presto! Delicious soup!  Continue reading

Local Chocolate In My Own Backyard

Chocholistic dark chocolate and goji berries

Chocholistic dark chocolate and goji berries

contributed by Katy Morris

We are always on the look out for local culinary talent to share with our readers, and with this one, we struck gold….er, uh, chocolate. We’ve found four unique women who have taken Fairfield County, CT by storm with their diverse and delectable chocolate.

Organic, kosher, fair-trade, vegan, raw, GMO and soy free? We’ve got you covered.  And they all sell online so if you don’t live in CT, you can be just as chocolate satisfied as we are. Here’s to local talent! Continue reading

Transforming Leftover Risotto Into Arancini di Riso

photo courtesy of Dinner in Venice blog

photo courtesy of Dinner in Venice blog

I wonder if you’re feeling latke’ed out yet?  With the holiday combo of Thanksgiving and Chanukah converging, I definitely had my fill of potatoes and latkes of all sorts. But that’s not to say that we’re finished celebrating yet, right? Continue reading