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Karista Bennett

Chef & Food Writer

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Karista Bennett

Chef, Food Writer & Author | Girl Mama and Cattle Dog Wrangler | Creating fresh ingredient recipes with a side of comfort Read More…

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A View to Delicious // Karista's Kitchen and VRAI Magazine premiere food issue Fall 2016

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Instagram @karista_bennett

🎉 It’s a GIVEAWAY! 🎉 I’m so excited to

🎉 It’s a GIVEAWAY! 🎉

I’m so excited to share this new cookbook written by my sis, @kristin_t_bryan @the_chefsisters 🥂

This is a fun and delicious cookbook filled with plant-based comfort food recipes like Ground Beef Stroganoff, Tater Tot Nachos, Harissa Street Tacos and Lasagna Bolognese! All created with plant-based beef substitutes.

So whether you’re looking to eat less meat, no meat or you’re feeding a family with varied diets, Kristin Bryan’s new book, Better Than Beef, will help you bring all your traditional favorites back to the table for everyone to enjoy.

🎉🎉🎉🎉🎉🎉

Here’s what is in the giveaway:
1 Better than Beef Cookbook
1 Bamboo Spatula
1 Bamboo Spoon
2 different sized Tongs
1 Whisk
1 flour sack Kitchen Towel

To enter:
Follow @karista_bennett
Follow @the_chefsisters
Like this post
Tag someone who would love this book!
That’s it 😀

The GIVEAWAY starts today 5/14/21 and ends at midnight PST on 5/18/21. A winner will be announced on 5/19/21. So be sure to enter as many times as you like and share this post. Every comment/tag is entered to win!

*per Instagram rules, this promotion is in no way sponsored, administered, or associated with Instagram. By entering, entrants confirm that they are 13+ years of age, release Instagram of responsibility and agree to terms of use.

*U.S. residents only

#giveaway #plantbased #cooking #plantbasedcooking #plantbaseddiet #plantbasedcookbook #betterthanbeefcookbook #stmartinspress

I love fresh and simple. Especially when it comes

They fill my world with joy and make my life brigh

They fill my world with joy and make my life bright and beautiful. 💕

Happy Mother’s Day to all the women who are moms, stepmoms, foster moms, aunties, godmamas, adopted mamas, fur baby mamas and anyone who has ever been there for a child. It takes a village and we celebrate you all! 🙏🏻💕😘
#mothersday #alltypesofmoms #everymom #everymomentcounts #momsday #celebratemom

Happy Cinco de Mayo! This is my absolute favorite

HAPPY PUB DAY to my Sister, Kristin Bryan, on her

HAPPY PUB DAY to my Sister, Kristin Bryan, on her new book, Better Than Beef! Whether you’re looking to eat less meat, no meat, or like my sister, you’re feeding a family with varied diets, Kristin’s book will help you bring all your traditional favorites back to the table for everyone to enjoy.

Find this delicious book wherever books are sold! #betterthanbeef #plantbased #plantbasedcomfortfood #comfortfood #newcookbook #stmartinspress

This Curried Chicken Salad is the recipe I make at

This Curried Chicken Salad is the recipe I make at home and includes the lovely flavors of Medjool dates and toasted walnuts. I serve this on white or buttermilk bread but it’s also quite tasty in a pita pocket.

I’ve posted the recipe below! 😘

Ingredients
4 cups diced cooked chicken (about one pound of chicken breasts)
½-3/4 cup mayonnaise (or more to taste)
2 ribs celery, small diced
½ cup thinly sliced green onion
1/3 cup seeded and diced Medjool dates
1-2 tablespoons yellow curry powder (I like about 1 ½ tablespoons)
½ cup toasted walnuts, chopped
1 tablespoon apple cider vinegar
Salt and pepper to taste
Sliced Bread or pita pockets
Fresh butter lettuce leaves
Directions
In a medium bowl mix together the chicken, mayonnaise, celery, green onion, dates, curry
powder, walnuts and apple cider vinegar. Season to taste with salt and pepper.
Spread on thick sliced fresh bread or serve in pita pockets with butter lettuce leaves. As well, you can serve this over a garden salad. #chickensalad #curriedchickensalad #lunch #picnicfood

Happy Earth Day! Supporting our local farmers, f

Happy Earth Day!

Supporting our local farmers, fisheries and food producers are a few simple ways to celebrate, restore and protect Mother Earth. I’ve posted some photos of local farms from around my beautiful state of Oregon. Where are you from and do you have a favorite local farm?
#earthday #knowyourfarmer #supportlocal #localfood #slowfood

A few of my favorite spring recipes from THE OREGO

A few of my favorite spring recipes from THE OREGON FARM TABLE COOKBOOK. 💕

Find the book at most local bookstores or wherever books are sold! To purchase a signed copy please DM me. Happy Monday! #oregonfarmtablecookbook #springrecipes #cooking #recipes #oregonfood

For me, there is something dreamy about braised or

For me, there is something dreamy about braised or roasted spring leeks. I think it might be how the roasting and braising process creates such a soft, tender and slightly buttery texture with a lovely caramelized flavor. When prepared with one of these methods, leeks become the star ingredient in most any recipe.

I admit, I often roast or braise leeks as a side dish. But they also make the most delicious main ingredient in this Rustic Leek Tart. I also use them on flatbread, in pastas, in a roasted vegetable salad or as a base for grilled fish or chicken and then topped with a lovely sauce. 😉 I’ll post that recipe soon.

Until then, I’ve listed a recipe below for roasted leeks and you’ll find that delicious Rustic Leek Tart in my book, THE OREGON FARM TABLE COOKBOOK, available wherever books are sold but also at many local bookshops!

Roasted Spring Leeks
Serves 4
Ingredients
12 spring leeks or baby leeks (small thin leeks), about 2-3 per person
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon thyme leaves
Sea salt and freshly cracked black pepper
1/3 cup vegetable broth or water
Directions
Pre-heat the oven to 400F.
Trim up the root ends - but don’t cut the root completely off or your leeks will fall apart. Trim the tops just an inch or two above where the white part ends, leaving about an inch or two of dark green tops.
Place the leeks in a large baking dish. Toss with the olive oil and then arrange them in a single layer.
Sprinkle with salt, pepper and fresh lemon thyme leaves.
Place the baking pan in the oven and let the leeks roast for about 10 minutes. Then add the vegetable broth or water to the baking dish and let the leeks cook another 10-15 minutes or until
they are tender and somewhat golden brown. The broth/water will keep the leeks moist while roasting.
Serve as a side dish or dice the roasted leeks and add to a spring soup, stew, frittata, quiche or Wild rice pilaf. #springrecipes #leeks

A little thought nugget for the day. 🙏🏻💙

A little thought nugget for the day. 🙏🏻💙
#thoughtnuggets
#thoughtoftheday #quotestoliveby

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