Beet Latkes

I made these for a party at our house and they were eaten before I could photograph them!

Made traditionally like a potato latke, based off of this recipe at all

4 Large Beets, shredded

1 Yellow Onion, shredded

2 Eggs, scrambled

1 Tsp Salt (or more)

4 Tbsp Chick Pea Flour

Ground Black Pepper to taste

Butter (or Oil) for cooking


Combine all ingredients in a bowl and mix until well combined.

Heat Butter or Oil over medium to medium high heat in a large frying pan.  Once heated use a tablespoon to spoon 2-3 spoon sized Latkes into your pan.  Flatten with a spatula or fork and cook until seared on one side (3-5 minutes).  Flip and allow to cook through thoroughly (about 10 minutes).

Serve with Apple sauce, Sour cream, and a sprinkling of Chives!  Yum.  You won’t even know that you’re eating healthy.


Hearty CSA Veggie Soup


Inspired by this recipe from

1 large head Broccoli, cut into small florettes

1 Large Potato, diced

10-12 leaves Chinese Cabbage, chopped well

1 bunch Rainbow Chard, chopped well

1 Delicata Squash, diced

3-5 small bell peppers, red and orange, diced

1 Large Onion, diced

1/2 Cup Carrots, diced

1 Celeriac, diced

1 Tomato, diced

1 Bay Leaf

2 or so sprigs of fresh Thyme

1/2 Cup Fresh Basil, shiffoned

2-3 Tbsp Grapeseed Oil

2 cloves Garlic, minced/pressed

Sea Salt and fresh ground Pepper to taste

6 -8 cups Veggie Broth


Step 1:  Heat Oil in a large soup pot over low-medium heat.  Add Onions and cook for 3-5 minutes.  Then add Garlic and cook for another 3-5 minutes, stirring.

Step 2:  Add Carrots, Celeriac, Potatoes, Squash, Broccoli and Peppers and cook for 10-15 minutes.  Then add Tomatoes and season with pepper and salt and cook for 3-5 more minutes.  Then add broth, Thyme, and Bay leaf and bring to a boil.

Step 3:  Once boiling add Chard and Cabbage and reduce heat to medium.  Simmer covered for 30 minutes.

Step 4:  Add Basil and simmer on low for another 30 minutes-2 hours covered.  The longer your soup simmers the deeper the flavors develop.


Sprinkle with Parmesan Cheese and Basil to serve.  Yummy!





Creamed Spinach & Leeks



Adapted from

1 Lb Spinach

1 Leek, chopped well

1/2 Shallot, chopped well

1/2 Cup 1/2 and 1/2

1/4 stick (2.5 Tbs) butter

1/8 Cup Chick Pea Flour

a few dashes Nutmeg

Sea Salt and Fresh Ground Pepper to taste


Step 1: Cook Spinach

Boil Spinach until wilted, drain and rinse under cold water.  Squeeze tightly to remove all water and then chop coarsely.

Step 2:

Part A) Heat Half and Half in a small saucepan over medium heat, stirring, until warm.

Part B) Cook Shallots and Leeks in Butter over moderately low heat, stirring occasionally until aromatics soften (about 4 minutes).  Whisk in Chick Pea Flour and cook Roux, whisking, for 3 minutes.

Step 3:

Combine heated half and half with Roux (Leeks, Shallots and Flour) whisking constantly to prevent lumps.  Simmer and continue whisking until mixture thickens, 3-4 minutes.  Stir in Spinach, Nutmeg, Salt and Pepper and cook, stirring, until heated through.  Remove from heat.

Serve and enjoy!


Creamy Herbed Spaghetti Squash

Inspired by this recipe from Martha Stewart.

Sorry I don’t have a picture!


1 Spaghetti Squash

1 Cup Leeks and Shallots, diced (any Onion will do)

1 Clove Garlic (minced)

4 Tbsp Butter

1/2 Cup Whipped Cream Cheese

1/4 Cup Parmesan (to top)

1 dash dried Thyme, dried Parsley and  dried Rosemary

Sea Salt and fresh Ground Pepper


So, this is totally something I improvised with, as I have never made Spaghetti Squash before.

First steam the squash, which I did in the microwave.  There are apparently lots of methods of cooking a squash that are of different degrees of complication.  As is my usual I went with simple.  Cut squash in half and remove all seed and pulp (if you can).  Place half of squash in a microwaveable dish or pan-  something with an edge will help support that the squash stay upright and in a good position- and fill with a 1/4 cup of water.  Place other half of squash on top of its partner (with the water in between them) and place in the microwave.  Cook for about 10 minutes, or until outside shell of squash starts to feel squishy to the touch.  Remove from microwave and allow to cool.  Once cooled scrape squash strands out with a large fork and place in a bowl.

Second Heat 3 Tbsp of Butter in a large saute pan over medium heat.  Add Shallots, Leeks and then pressed Garlic and cook until aromatic and softened 3-5 minutes.

Third Add Squash to pan with aromatics and mix well.  Cook for about 5 minutes and add extra Tbsp of Butter as well as Parsley, Rosemary and Thyme (if you desire).  Mix well and let cook for another 5-10 minutes.  Then Add Cream Cheese and stir well until all ingredients are evenly mixed and heated.  Season to taste with Sea Salt and fresh ground Pepper.

Fourth Sprinkle with Parmesan Cheese and Serve!  Enjoy!



Brown Sugar and Butter Acorn Squash


1 Acorn Squash, halved and cleaned

1 Tbsp Butter (Salted)

1 Tbsp Brown Sugar


Step 1: Halve and Clean Acorn Squash.  Preheat oven to 375 degrees.

Step 2: Place squash skin side down in baking pan.  Cut butter in half and place each half in the center of each acorn half.  Then take half of the brown sugar and sprinkle over one acorn squash  half.  Take the second half of the brown sugar and sprinkle over the second acorn squash half and then place in the oven.

Step 3: Cook for 45 minutes and then serve!  Enjoy.

More Domestic Violence Resources

The following Organizations and Agencies that work in various ways to support women, individuals of color, survivors and victims of sexual violence, LBGTQIAA populations AND MORE!  If you need help please know that you are NOT ALONE and that there IS ALWAYS HELP AVAILABLE.  Click below to learn more about and  connect with resources.  If I have missed anyone please feel free to share!




Me Too

Trans Care at The Mazzoni Center

Project Safe

The Attic Youth Center


Find Your Voice


Permanent Wave Philly

The Wooden Shoe

March Against Rape Culture!



The March Against Rape Culture is a way for people to speak up and fight back against sexual violence and our culture that teaches women to avoid rape instead of teaching men NOT TO RAPE.  I believe in an individual’s right to consent no matter their outfit, attitude, sexuality, gender or state of being.  No means no.

For more information about this march, and its origins read in the Philly Declaration, and here,

and in the South Philly Review too!


Resources are on their own page here







CSA Week 18


I wasn’t able to get my share last week, so by the time I got home it was already unpacked and the veggies were in storage.  I could’ve taken them out and photographed them, but I didn’t.  So I am image less again this week, sorry readers! I was eating this giant Matzoh Ball instead….

What I got:

Spaghetti Squash


Varied Peppers


Asian Eggplant

What I made:

Red Curry

Creamy Herbed Spaghetti Squash

Red Coconut Curry Veggies



I used this recipe, but have tweaked it slightly.  I used two cans of Coconut Milk, because it makes a creamier curry, and because I always use too many veggies.  I also added two tablespoons of fish sauce to the Tamari mixture and used Red Curry instead of Green (duh) which is hotter to me, so I used three Tbs instead of four.  Depending on your spice preference you can always add more!  Veggies I used in this were Eggplant, Cauliflower, Carrot, Yellow Tomato, and Onion and I allowed them to simmer at low heat for at least 30 minutes at the end of cooking to create a thicker texture and deeper flavors.  YUM.  Around my house I am starting to be called the Curry Queen…