Yikes, it’s been a few weeks since my last post! I have been busy catering and planning catering, including two coming up very soon in mid-October. I am also scheduling private coaching sessions that I donated to a few silent auctions held for very worthy local organizations. These include Children’s Heartlink, Rein In Sarcoma and Milkweed Press.
These coaching sessions are based on clients’ nutrition goals. Most people want a more heart-healthy diet, which means eating more whole grains and legumes.
Autumn is a wonderful time to start cooking this way, with the abundance of both summer and fall vegetables at the farmers markets. And, since it does provoke urges to eat meat (me, too), it’s a good time to practise cooking meals & dishes that rely less on meat and more on whole grains, beans and veggies.
To me, autumn is the time to get out the crockpot. Recently I made a Provencal-type savory cassoulet (a less soupy stew) of white beans, kale, leeks, herbs and green olives; and a satisfying soup made with every vegetable in the kitchen. If you wish, add sliced smoked sausages to the cassoulet. Oh boy….
And, right now is the time to freeze large batches of those delectable tomatoes and peppers, and make pesto. Zucchini is fast disappearing, but you can find a few still at market, so this week’s task is to cook up huge batches of Ratatouille for freezing. Eating this in the dead of winter, is like summer on your tongue…. For complete protein, I throw in navy beans, garbanzos or kidney beans, and serve with a whole grain pilaf, such as barley, quinoa or red/brown rice.
In fact, Ratatouille with Beans and Barley Pilaf are on the menu for a Locavore Dinner I’m catering in two weeks, as part of a screening of “Fresh”, a terrific documentary. This event is being held at First Universalist Church in Uptown on Friday Oct 16th. Dinner is at 6pm, film at 7pm. Free will donations are encouraged to offset the cost of the film and dinner.
All are welcome. If you would like to attend, please RSVP to Lauren Culbert at email@example.com. (Please do RSVP, as I need to know how much food to make!)