Author Archive

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Summer Corn Soup (or chowder or topping)

It’s the perfect time for fresh corn and here’s a recipe you can eat raw or cooked.

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Black Bean Tofu Patties

Black Bean Tofu Patties for dinner, served with rice (spiced to a golden yellow color) and a selection of colorful, fresh, seasonal fruits and vegetables, will look good enough to eat!

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Coco-Choco Balls

This makes about 8 candies. I like to freeze them though it’s not necessary and they don’t freeze entirely but do firm up some.

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Marinated Portobella Sandwich

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.

  • RSS Susan’s Kitchen Blog

    • Vegan Chou Farci (Cabbage Stuffed with Barley and Lentils)
      For the first time, my garden managed to produce not one but four heads of cabbage. I’ve had a lot of trouble in the past with heading vegetables; sometimes they never form heads or, if they do, hungry hungry caterpillars get to eat them before I do. But last fall, I planted tiny cabbage plants […]



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    • Elegy for the Blackberry Bramble
      One summer morning a few months before I began writing this blog in the fall of 2012, I went out to water my garden on Asbury Street. When I came to the vegetables across from my berry patch, I looked up to see the August sun hitting this dew-speckled spider web in such a way […]