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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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.
View Recipes
Outstanding! what a quick yummy satisfying dish, sure to please all…Thank you!
Delicious! If you like tangy, vinegary things then this is for you! (and me!) I used a 1.5# bag of baby gold, red and purple potatoes and adjusted the dressing amount accordingly. I also smashed about 3 or 4 of the potatoes after boiling because I like things messy. I had it warm and look forward to having it chilled tomorrow. Thank you for the recipe!
Delicious and easy! I didn’t have capers so I substituted sliced green olives with pimentos.