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I love vegetables! I love cooking with what’s in season and what my pantry offers up on any given day. This is why I created the Seasonal Recipe Collection. Get creative and comfortable cooking on the fly with 750+ recipes, tips and ideas in this one-stop “recipe” shop!

I don’t know what I would do without access to your recipes and inspiration. Thank you for continuing to encourage and inspire. I am starting work as a new RN at a local hospital, and without your organizational tips this family would dissolve into an unhealthy chaos. My husband is a cancer survivor and a solid organ transplant recipient, so we really can’t risk slipping into unhealthy eating habits. Plus, we have a newly-vegetarian teenage daughter who is thriving on your salad combinations.”

Sharon D., Recipe Collection Subscriber since 2015, Wisconsin

Are you a CSA farmer who would like to give your members access to this deep recipe resource?

Cook With What You Have is a Portland (OR)-based business working with farmers and eaters, teaching cooking classes, developing recipes and partnering with CSA farms, markets, non-profits and businesses to make cooking delicious meals an accessible, daily joy.

Photo by Shawn Linehan

 

0 Commments

  1. Hi. Just saw your web address in an “Inspiration and Information” in Martha Stewart Living’s March edition (p.123).
    Yesterday, I was thinking I need help with meal preparation using what I already have. Seeing your website today was an answered prayer, but…I am in Virginia. Do you offer online assistance? Is it possible to obtain a list of your pantry items? Please advise.
    Sincerely, Gina

  2. Thrilled with this innovative site embracing a concept I love. Today for a BD lunch I started by making a Waldorf Salad but what about protein? Found some frozen cooked chicken in freezer so made enough chicken salad for two and served it on toasted Sara Lee Deli-Rolls (also in the freezer). And just in case…I made deviled eggs with dill relish stuffing and calantro garnish. Chocolate ice cream and raspberries left over from my Valentine’s special dinner was dessert. No trip to the store!

  3. Hi, Katherine–

    For some unknown reason, I seem to have misplaced your address for tiday’s 11:00 meeting.

    Could you resend to cfaris@pdx.edu?

    Looking forward to it!

    Best,

    Catherine

  4. Katherine! I’ve been meaning to email you all spring because your beautiful website has been so important to me. We have been on sabbatical since January in Spain and the UK, and so I’ve been depending on your site exclusively when I want to figure out something new to make (and read your inspiring writing)–trying out the veggie hash (wow), chickpeas & cauliflower, adapting the crisp for the crate of apples we were left with…on and on. So, a big thank you! Kaia

    1. Hi Kaia! Thanks for your note and I’m so glad the site/recipes have been useful abroad. I look forward to hearing about your adventures sometime. It was great to have your mom in class again recently. All the best! Katherine

  5. Hi, I’m a member of Sun Gold Farm CSA. The recipe you included for baked oats with blueberries is incomplete and gives only partial information. It shows “2 cups” on two occasions without telling what the cups contain. I assume one of those is the blueberries but what is the other? I’ll be trying the soba noodle/pea pod/broccoli recipe for a party and will let you know how it turns out. I’m a recipe developer (mostly for contests) and typically create my own, but wanted to try something that would incorporate the pea pods – not one of my usual ingredients.

  6. hi…i understand you are hanna’s cousin? i am starting cooking classes here in ithaca ny to a group of foster kids that are about to enter the “real” world. would love to chat with you. i cooked for hanna at the sorority at Cornell ten years ago.

  7. I made the the Japanese Cabbage Pancakes (Okonomiyaki) on Sunday – great success. I also made the same recipe with carrots (steamed a bit before processing) – greater success. I made the sauce. I fried the pancakes. My son ate them without complaint. There was even extra batter for lunch and dinner. And would you believe it: my wife cooked and ate some for breakfast. Who would do that? Only Katherine herself probably.

  8. Hi Katherine!
    I was in the Lunch and Learn Class at PSU today and I wanted to let you know that I feel so inspired! I love your website, and I so look forward to trying some of your delicious looking recipes.
    Thanks so much!
    Te’ana Conley

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    Whenever I look at your site in Safari, it looks fine however, if opening
    in Internet Explorer, it’s got some overlapping issues. I simply wanted to give you a quick heads up! Aside from that, great blog!

  10. Greetings! I’ve been reading your site for a long time now and finally got the courage to go ahead and give you a shout out from Houston Tx! Just wanted to say keep up the excellent job!

  11. Just made your “Tomato-braised collards with beans” recipe in the Whitman Magazine. I made it with kale. Delicious and will be a favorite of ours and so healthy.

    Thank you.

    Pat & Terry (Class of ’63)

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