high in vitamin C | chef-catherine-brown

A Seat at My Table

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

How to Make Preserved Meyer Lemons, Moroccan-style

I've been in love with using fresh lemons in my kitchen for a long time. I often use the zest, juice and slices to add freshness, acidity...

Lacto-Fermented Spicy Red Cabbage

Hands-down, this brilliant purply-pink sauerkraut is my all-time FAVORITE! Just look at that GORGEOUS color... and yes, after the...

Roasted Brussels Sprouts, Pears and Shallots with Lemon Basil Dressing

Oh, hey there! I've got another perfect holiday side dish for you -Roasted Brussels Sprouts with Pears, Shallots and a creamy Lemon...

Shaved Fennel and Citrus Salad with Orange Ginger Dressing

I LOVE winter citrus salads! Bright colors, bold flavors, crisp and highly craveable! I'm always ready for lighter fare after plenty of...

Tofu Scramble

I'm beginning to lose the urge to reach out and slap the person who emphatically says they don't like kale, or chase them down in the...

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!