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

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 – including some by Chef Poppy who offers monthly cooking classes at Grey Bears – feature informative food facts, recent research and seasonal foods. Bon appetit!

  • 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 ...

  • Chef Poppy’s Quinoa and Hunter’s Stew

    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 subcontinent and teaches ...

  • Key Foods and Cooking Tips for Seniors

    Key Foods and Cooking Tips for Seniors

    A healthy diet is important at any stage of life, but can be particularly vital for aging adults. Learning about the dietary needs of aging adults can help you ensure that you get ...

  • Chef Poppy’s Thanksgiving Stuffing

    Chef Poppy's Thanksgiving Stuffing

    Chef Poppy shares her famous Bread and Butter Stuffing (adapted from The Dean and Deluca Cookbook). Poppy says, "I make this stuffing every year and it's a sensation. I cook it outside the ...

  • ‘Tis the season to recharge & refocus

    'Tis the season to recharge & refocus

    Tis’ the season when our inner gluttons may come out. We all have one inside, and it is OK to honor that part of ourselves as long as we maintain balance. To help ...

  • Polenta with Roasted Vegetables and Parmesan

    Polenta with Roasted Vegetables and Parmesan

    A warm bowl of creamy polenta is about as comforting as it gets, which makes it a great foundation for a perfect fall meal. Ingredients 1 cup (5 oz./155 g) polenta 3/4 lb. (375 g) butternut ...

  • Eating for the fall season

    Eating for the fall season

    Why do we crave light, fresh salads in spring, refreshing fruits and high-energy carbs in summer, and heartier, fattier fare in the fall and winter? There are greater things at work than the ...

  • Chef Poppy’s Potato Salad

    Chef Poppy's Potato Salad

    Potato Salad 2 pounds of yukon gold potatoes 3 stalks of celery, sliced thinly, on the angle 1 medium sized red onion, thinly sliced 1 bunch of chopped Italian parsley 1 bunch of chopped dill Equal amounts of plain ...

  • Health tip: warm lemon water

    Health tip: warm lemon water

    Chef Poppy's health tip: Before drinking or eating anything else in the morning, have a glass of warm water with fresh squeezed lemon. This flushes your digestive system and adds to hydration. Try it!