This dish is named after Where We Live producer Catie Talarski who's trying to learn, in 2010, to make single-portion meals for herself. During the holidays, the Connecticut winter markets shut down, which means I don't have, in my pantry, the kind of locally grown ingredients I usually use. On Sunday night, I sauteed some ground pork, broccoli, celery root, garlic, turnip, black beans and scallion and then added chopped tomatoes and spices, especially gomasio. I simmered it all together until the celery root and turnip were al dente. I cooked a batch of quinoa. I divided the stew into small portions served over the quinoa. I had one batch for dinner, and the rest have been coming to work with me in glass bowls with plastic lids.


Prep Time30 minutes


  • celery root, peeled and diced (whole foods has vermont-grown)
  • turnip, peeled and diced (see celenry root)
  • 1 cn chopped tomatoes
  • 1 cn black beans
  • 1 garlic, minced
  • 4 scallions, minced, green tops included
  • 1 t gomasio
  • 1 c broccoli, cut into bite-sized pieces
  • 3 c cooked quinoa
  • pn chili powder or other hot spice, to taste


Gently saute first the pork, adding the garlic and scallion and then the other raw vegetables.

Last, add the tomatoes and beans and spices. Simmer uncovered for 20 minutes or until the root vegetables are al dente. Spice it up the way you like it. Try some gomasio!

Cook up a batch of quinoa and serve the Talarskilakia over the grain.

A tasty option: a dollop of sour cream plopped on top.