by Cathy Vogt | Oct 25, 2023 | Main Event, Recipes, Soups & Stews
Lentil soup is one of the client and family go to’s I’ve been making for decades. It cooks up pretty quickly, (since lentils don’t require soaking) and it can be changed around to suit a variety of tastes. Add in leftover cooked vegetables that...
by Cathy Vogt | Mar 21, 2020 | Main Event, Recipes
Fish steamed in parchment paper , “en papillote” is a simple and elegant way to prepare fish. Use a variety of vegetables. Replace zucchini withtender asparagus, thinly sliced carrots, baby spinach leaves, arugula, delicate foraged dandelion greens or...
by Cathy Vogt | Feb 11, 2020 | Main Event, Recipes
Red lentils are a favorite in my kitchen. These pretty little lentils are mild in flavor and cook up quickly, so if you forget to presoak there are no worries. They also cook fairly quickly. Flavor these with all of the chili seasonings and serve with your favorite...
by Cathy Vogt | Dec 12, 2019 | Main Event, Recipes, Soups & Stews
This Rich, creamy and a little bit spicy (you decide how much) soup is always a favorite when I prepare it for my clients. All of the warming spices add a great pop of flavor to this wintery soup. If you are lucky enough to resource yams or sweet potato from your...
by Cathy Vogt | Oct 9, 2019 | Main Event, Recipes, Salads & Sides, Small Dishes
If you are a winter squash lover, you will love this salad full of warm spices, pears and one of mynew favorite winter squashes, honeynut squash. Honeynut squash is smaller ,sweeter and more flavorful than butternut squash. Of course if honeynut squash is not...
by Cathy Vogt | Aug 25, 2019 | Main Event, Recipes, Salads & Sides, Small Dishes, Uncategorized
Beautiful golden beets were my inspiration for this delicious salad. Roasting beets concentrates their natural sweetness While roasting beets may take a little longer, their is very little to do once they are in the oven. Make plenty and save extra beets for salad...
