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The Perfect Winter Salad -- Beet, Carrot and Quinoa Salad

on Sat, 02/28/2015 - 16:33

Shredded Beet, Quinoa, and Carrot Salad 

This recipe was inspired by Bryant Terry’s book Vegan Soul Kitchen. The orange of the carrot plays off the ruby color of the beet.  Add some crumbled feta cheese if you have it or a handful of watercress or arugula.

 

Makes 6 to 8 servings

2 medium or 1 large beet (about 1 pound), peeled and grated

1 large, firm, tart apple, with peel, grated

2 large carrots, peeled and grated 

4 scallions, green and white parts, chopped

½ cup chopped cilantro (leaves and stems)

3 tablespoons cider vinegar 

3 tablespoons good-quality extra-virgin olive oil 

Catering Escapades

on Fri, 01/16/2015 - 18:36

In the past few months I've catered a handful of funeral receptions and memorials.  Surprisingly they have been the most uplifting events gigs I've had.  I think death is so mysterious and foreboding that if pushes people closer together with increased appreciation.  The one job that stands out in my mind is the Hastings memorial.

Three siblings were spread across the country.  They had a brilliant idea, to rent a mansion via AirBnB in Chestnut Hill inviting 15 of their extended family to stay for the weekend to celebrate the life of their father.

Wine Dinner, continued

on Fri, 05/17/2013 - 19:28
great little restaurant!!

Dine with Odessa!

on Mon, 02/11/2013 - 01:55

Enjoy an in-depth once in a lifetime dining experience, and for only $40 including high end wines that have been graciously donated.  Chef Odessa Piper (with some help from Didi Emmons) will prepare a three-course meal as a fundraiser that supports the CSA Connect Classes held at Haley House through NOFA (Northeastern Organic Farming Assoc).  Wines have been donated by Odessa's husband (a wine-importer).
Odessa is a James Beard award winning chef.  She owned and ran L'Etoile restaurant in Madison Wisconsin for over 30 years.

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