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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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Fig Compote Crostini

Imagine it's Sunday, about four o'clock on a dark and blustery winter afternoon. Too raw to venture out. You've got…

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Restaurant Review: peacefood café

Restaurant Review: peacefood café On a recent trip to New York City (why don't I do that more often?), I…

Quinoa and Kale Pilaf

Pilaf is nothing more than cooking grains with aromatics like onions, garlic and spices in broth.Ingredients1 ½ cups multi-colored quinoa2…

White Bean Artichoke Dip

Easy, delicious, and bound to get rave reviews, this dip is perfect for slathering on slices of toasted baguette or…

Black Bean and Butternut Squash Soup

We eat with our eyes first. Colors, shapes, and textures can have a profound impact on how excited we get…

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies were inspired by a recipe from “babycakes", a fabulous vegan bakery in New York City.IngredientsFor the…

Buffalo Cauliflower

We've all heard of buffalo wings. Superbowl fans alone are responsible for the consumption of over one billion wings during…

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What’s in Season Now: Root Vegetables

Around the world, there are more than 50 root vegetables. Familiar in our neck of the woods are ones like;…

Shiitake Gravy

Shiitake Gravy is perfect for special occasions and holidaysIngredients2 tablespoons olive oil3 medium shallots, thinly sliced1 tablespoon minced fresh rosemary½…

Pumpkin Cheesecake with Chocolate Ganache

I wish it were Thanksgiving every week. If it were, I would have a good excuse to make this Pumpkin…