“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” every Monday at 1:00pm via Zoom. Click this link to attend live classes: Led by our own chefs and Chef Poppy DeGarmo, we’ll feature savory and easy-to-prepare recipes that include items in that week’s Healthy Food program grocery bag deliveries. Buon Appetito!

What we eat and how we care for our bodies has a very powerful effect on our health and quality of life. Grey Bears strives to include a balanced assortment of primarily vegetables and fruits, and healthy grains, legumes and other healthy staples in the weekly brown bags we deliver. That’s because we recognize fresh produce contains important nutrients, phytochemicals and other elements that keep us healthy.

These simple and delicious recipes feature informative food facts, recent research and seasonal foods.

  • Parsley and Bulgur Salad (tabbouleh)

    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 bunch, or 2 ...

  • California Succotash (with Tarragon)

    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 ...

  • Vegetarian Red Borscht (Beet Soup)

    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 vegetables ...

  • Veggie Stock, Butternut Squash Soup and Mushroom Onion Galette

    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 will taste like ...

  • Chef Poppy’s Plum Cobbler

    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 ...

  • Red Curry Lentils with Sweet Potatoes and Spinach & more

    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 ...

  • Warming Winter Recipe

    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 helped the magic." Cannellini Beans ...

  • Chef Poppy’s Kitchari and Kale recipes

    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 spirit. ...

  • Oh Pears!

    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-calorie package. Consuming pears ...

  • Fall Sautés from Chef Poppy

    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 ...

  • The Star was Pasta

    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, with ...

  • Irish Soda Bread and Kitcharie

    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 ...

  • Pesto Pasta and Summer Squash

    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, although grown ...

  • Mixed Pepper Ricotta Toast

    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 2 medium onions 1/4 ...

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

    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, ...

  • Quinoa Pudding

    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 extract 1 teaspoon cinnamon pinch of ...