Recipes

One of the important requirements for learning how to cook is that you also learn how to eat.”
— Julia Child

Tune in to Cooking with Grey Bears each month in-person or via Zoom. Typically the 3rd Saturday of each month, Chef Poppy DeGarmo creates savory and easy-to-prepare recipes in about 45 minutes. Check our calendar for updates. Buon Appetito!

These simple and delicious recipes from our classes use seasonal produce and feature informative food facts.

Latest Recipes

Roasted Romanesco

Romanesco cauliflower (also known as romanesco broccoli or just romanesco) is a cruciferous veggie and member of the brassica family. This means it’s a cousin of broccoli, cauliflower, kale and cabbag…

Parsley and Bulgur Salad (tabbouleh)

Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil. Ingredients 1 large bunc…

California Succotash (with Tarragon)

Chef Poppy calls this dish California Succotash because you can add more than the traditional lima beans and corn. Replace lima beans with edamame if you want extra protein and fiber. Squash and corn …

Vegetarian Red Borscht (Beet Soup)

Your weekly grocery bags often include beets, so we offer this simple and delicious recipe for classic Borscht, or beet soup. Packed with essential nutrients, beets are one of the healthiest root vege…

Veggie Stock, Butternut Squash Soup and Mushroom Onion Galette

Chef Poppy’s Roasted Vegetable Stock Yield: about 6 cups Time: 1 hour 30 m If you don’t have all the ingredients listed below, it’s fine to substitute keeping in mind that the stock …

Chef Poppy’s Plum Cobbler

The plums on the trees in my neighborhood are ready and ripe. My neighbor gave me these gorgeous and delicious plums yesterday and I’m wondering if I should just eat them whole or make a plum co…

Red Curry Lentils with Sweet Potatoes and Spinach & more

Feels like spring is here, the blossoms are blooming. However, the spring vegetables have not yet arrived. So today we used mostly winter greens (spinach and chard) in our Indian and Thai inspired rec…

Warming Winter Recipe

Try these winter warming recipes from Chef Poppy’s last cooking class. “In our last class we combined these flavorful victuals and the result was wonderful. Combining rosemary and fennel h…

Chef Poppy’s Kitchari and Kale recipes

Kitchari is of Indian origin and associated with Ayurvedic Cooking, a holistic cooking method based on the belief that health and wellness depend on a delicate balance between the mind, body, and spir…

Oh Pears!

You’ll find pears in your brown bag this month. Pears are rich in important antioxidants, flavonoids and dietary fiber, and pack all of these nutrients in a fat-free, cholesterol-free, 100-calor…

Fall Sautés from Chef Poppy

Now that our beautiful summer is waning into fall, it’s important to eat all of the healthy vegetables available at this time of year. We still have tomatoes and squash, as well as local corn. W…

The Star was Pasta

Chef Poppy writes:  “After my eventful expedition to Italy, it was no secret that pasta would be our spotlight for July’s class. Pasta is everywhere in Italy, mostly as a first course, wit…

Irish Soda Bread and Kitcharie

Chef Poppy’s Irish Soda Bread This bread is a wonderful staple in my home. It is quick because there is no yeast, therefore no rising time. I have estimated the amount of buttermilk. Start with less a…

Pesto Pasta and Summer Squash

Chef Poppy’s Pesto You’ll need a Cuisinart for this, although it can be made in a mortar and pestle. Ingredients – 3 bunches of basil (or 3 containers from Trader Joes. It is organic…

Mixed Pepper Ricotta Toast

Chef Poppy began last month’s cooking class feast by modifying a New York Times recipe for Mixed Pepper Ricotta Toast. This is a wonderful starter or addition to a light summer meal. Ingredients…

Lemons Galore!..7-Layer Dip, Moroccan Chicken and dessert

Chef Poppy shares some special recipes in her own words using the generous harvest of lemons this year. I brought in my glass jar of Preserved Lemons. Gorgeous as they are to look at, they add an alte…

Quinoa Pudding

Try this wonderful dessert or breakfast choice. Ingredients 1 cup quinoa ( try red quinoa for a nuttier flavor) 4 cups unsweetened low fat coconut milk 1/3 cup maple syrup 1-1/2 teaspoon pure vanilla …

Chef Poppy’s Quinoa and Hunter’s Stew

We started out the year learning about Ayurvedic cooking, starting with a chicken stew served with a multi-colored (mostly dark) quinoa. The Ayurvedic cooking concept is historically from the Indian s…

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