edible flowers | chef-catherine-brown

A Seat at My Table

Pull up a chair, there's always room for one more!

Spring Forest Salad

In mid-spring on Lake Umbagog (which straddles Maine in the northern tip of New Hampshire) I can count on three things: 1) Copious black...

Chocolate Coconut Chia Pudding

Chocolate pudding so good for you, you can eat it for breakfast! Chia seeds come from a flowering annual in the mint family and have been...

Cucumber and Tomato Salad ~ Four Ingredients, Five Minutes

This is one of the simplest and most flavorful salads to throw together. At the end of August, when cucumbers and tomatoes are growing...

Golden Beet Hummus

Three things inspired this creation: I love hummus. I love beets. As a chef, I loathe anything that looks like food for My Little Pony......

Pumpkin, Sage & Barley Risotto

Winter Beetroot & Greens Citrus Salad

Broad Beans with Sautéed Greens and Pumpkin Naan Bread

Roasted Delicata Squash, Apples and Black Rice - Two ways!

Roasted Pumpkin and Black Bean Tacos with Garlic Lime Crema

Pumpkin Naan Bread [Vegan]

Roasted Pumpkin Harvest Salad

Pumpkin Tarragon Vinaigrette

Shaved Brussels Sprout, Pear and Pomegranate Salad with Orange Ginger Dressing

Roasted Vegetable Stock

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Hi there, I'm Catherine!

I'm so happy you stopped by my little corner of the internet. So, are you hungry? Me too! What to eat, is the question. As an organic produce grower, classically trained personal chef who eats mostly plants, and a dietetics student, I'm always thinking about food.... how it looks, smells, tastes, makes us feel and affects our environment. I regularly geek out on the science behind what makes plants scrumptious and why we should eat more of them. I love to share my experiments with YOU! So grab an apron, sharpen your knife and let's go!