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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Dijon Lentil Beet Salad

This recipe for Dijon Lentil Beet Salad might be one of my all-time favorites. Firm French lentils and delicate roasted…

Pasta with Broccoli Cashew Cream Sauce and Butternut Squash

A weeknight home run, this recipe for Pasta with Broccoli Cashew Cream Sauce and Butternut Squash is easy to prepare…

Spicy Chickpea Salad

If breakfast is the most important meal of the day, then lunch is definitely a close second. Lunch should be…

Smoky Chipotle Rosemary Nuts

I used walnuts, almonds and cashews for a variety of texture and taste, but use your favorites. And as if…

Ask the Chef: What’s the story with local milk and eggs?

Are there best practices for buying local milk and eggs? Dear Chef Linda, "I am a baker. I like to…

Noodle Bowl with Miso-Tahini Sauce

Buddha bowl. Super bowl. Grain bowl. Power bowl. Noodle bowl. Call it what you want, but the concept is essentially…

Cauliflower Noodle Kugel

Kugel, a Jewish baked noodle pudding or casserole, can be savory or sweet.Ingredients1 lb farfalle or bow-tie pasta½ head cauliflower,…

Seitan Brisket and Vegetables

While brisket is a cut of meat, for some, it's a bit of nostalgia. Around the holidays, people think back…

Sweet Potato Scallion Latkes

Latkes are pancakes, typically made with grated potatoes and onions, fried in oil. Latkes are eaten during the Hanukkah festival,…

Sweet Potato Black Bean Wraps

Sweet potatoes and black beans were made for each other. Yes, the vibrant orange and the deep, dark purple create…

Compassionate Cuisine