Self Magazine - September 1998

A Simple Supper

Luscious and colorful, and your guests won’t wonder where the meat went.

Stefanie Byrn Sacks is a grassroots cook. A recent graduate of the Natural Gourmet Cookery School in New York City, she plans to start a catering company specializing in seasonal, locally grown, unrefined whole foods. It’s a philosophy of eating – and cooking- that many experts believe is very healthful.

Natural Gourmet director Jenny Matthau admits that using whole ingredients can be intimidating, particularly for those who were raised on highly processed convenience foods, but, she says, it’s easy to grasp the proper training. These recipes, developed by Sacks, take some time to assemble, especially if you follow her lead and don’t take shortcuts. But you’ll be rewarded with delicious – dare we say, inspiring – vegetarian dishes. – SARAH HALL.