Issue 28 Summer 2023 ..read more

Join Terry for January’s “On The Menu” segment with Scott and Nicole! Updated: Jan. 3, 2024 at 9:15 AM UTC CLICK HERE TO VIEW ..read more

Join Terry with Scott and Nicole as they create this delicious recipe of Wild Rice with Brussels Sprouts, Pomegranate, and Hazelnuts. Yum! Updated: Dec. 20, 2023 at 9:00 AM UTC CLICK HERE TO VIEW ..read more

Watch Terry on Great Day CT! prepare this delicious side appropriate for your holiday or any-day table! Updated: Nov. 8, 2023 at 9:00 AM UTC CLICK HERE TO VIEW Terry Walters prepares a squash side dish to help plan this year’s Thanksgiving meal ..read more

By Robyn Doyon-Aitken ,  Chef Plum, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Tagan Engel, Megan Fitzgerald Published May 16, 2023 at 5:38 PM EDT CLICK HERE TO LISTEN. Cookbook author Terry Walters discusses her new book, Nourish, as well as the benefits of fermented foods in a gutsy conversation with Chef Plum. Then, Terry turns from guest to contributor and helps us get to know her very good friend, the beloved local baker, Kevin Masse. Small State Provisions, one of our favorite bakeries, is ab ..read more

MAY 9, 2023 BY TERRY WALTERS  Jump to Recipe  Print Recipe A gentle and sweet congee with added kombu for minerals and umami, shiitakes and leeks for heart health and immune support, and a little crunchy heat for this savory and delicious one-dish meal. Read an excerpt on congee from Terry Walter’s book Nourish: Plant-based Recipes to Feed Body Mind and Soul  Print  Pin Jasmine Congee with Leeks, Shiitakes, and Crunchy Chile A gentle and sweet congee that tastes good but is also good for your health  Servings 4  Author Terry Wal ..read more

By Natalie K. Pollock Staff Writer Chef Walters has been teaching about clean and seasonal cooking for 22 years. Here she is stuffing squash with vegetables in her home kitchen where she offers classes. It has been 14 years since Terry Walters of Avon wrote her first healthy food cookbook “Clean Food,” a collection of original recipes and an explanation of the health benefits derived from eating fresh, seasonally available foods. She was recently voted Best Chef in the Best of Hartford Readers’ Poll. Walters is also the author of “Clean Start,” a James Beard Foundation Award finalist, and rec ..read more

June 1, 2023 | By Terry Walters  Jump to Recipe  Print Recipe I love the combination of sweet and spicy flavors in this roll. For a heartier texture, make the tofu a few hours in advance and it will firm up nicely. Even if you don’t have all the ingredients, you can make a no-recipe summer roll with leftover salad and a dollop of pesto that’s perfect for a picnic, light lunch, or last-minute appetizer. Sriracha Lime Tofu Summer Rolls (Vegan) I love the combination of sweet and spicy flavors in this roll. ROLLS 2 tbsp sriracha sauce 2 tbsp maple syrup 1 tbsp lime juice 15 ounce ..read more

March 2023 Click HERE to watch. Za’atar Roasted Vegetable Minestrone BEANS 1  1⁄2 cup dried gigante beans 2 teaspoons sea salt 1 stick kombu VEGETABLES 1 large bulb fennel, halved| and cored 1 medium head broccoli, florets and stems chopped 3 carrots, sliced into rounds 3 parsnips, sliced into rounds 6 Brussels sprouts, trimmed and halved Extra virgin olive oil 2 tablespoons za’atar seasoning blend (or herbes de Provence) SOUP 2 tablespoons extra virgin olive oil 1 yellow onion, chopped 3 cloves garlic, minced 2 tablespoons mirin 1  1⁄2 cups diced tomatoes 1 tablespoon dr ..read more

PLANT-BASED COOKING, FERMENTATION, AND A PLATE FULL OF NOURISHMENT…with Terry Walters. To listen, click HERE. Tune into this episode to learn about: How and why Terry became a self-taught plant-based chef Terry’s “clean food approach” and how her focus has shifted to “nourish” Fermented foods, brine ferments, and how you can make them at home What “superfood” means to Terry Tips for incorporating more plant-based foods in the diet How cooking classes can open the conversation about health and wellness The recipes Melissa made from the book and how they turned out Why Terry felt it was so im ..read more