The Natural Cook with Anna Gershenson

The Natural Cook is a Cooking Show all about how to make delicious, nutritious food at home. Anna’s Cooking Show is being hosted out of a demonstration kitchen that has been provided through a partnership between Berkshire Health System’s Operation a Better Start and Pittsfield Community Television.

Anna Gershenson is originally from Latvia a Country in Europe on the Baltic Sea between Lithuania and Estonia. I met Anna at our local Pittsfield Farmers Market where she was hosting a Chef Demo at her booth we decided to make a connection and link up for a collaboration. On this day I got to see a live taping and behind the scenes of The Natural Cook with Anna Gershenson (I had to be really quiet) A Cooking Show that helps us switch what we put in our bodies with meals that can be made in under 1 hour.

As a Community Activist in our city of Pittsfield Anna was inspired to start a cooking show when she learned there was a kitchen studio at Pittsfield PCTV.

Anna Gershenson on Facebook

The Menu: Baked Cod Fish & Fall-Spiced Pesto




Fall-Spiced Pesto Recipe: Serves 4-6

The recipe is from Jessica Merchant’s cookbook The Pretty Dish, with my minor changes. Anna finds recipes in cookbooks just like any other Chef.

2/3 cup raw, unsalted pumpkin seeds
3 cups arugula
1/4 cup pumpkin purée
1/2 cup finely grated Parmesan cheese
2 cloves garlic, peeled
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated nutmeg
1/4–1/3 cup extra virgin olive oil
1-2 tablespoons cold water (optional)

Makes about 1 1/2 cups

Heat a large skillet over medium heat. Add the pumpkin seeds and toast until slightly golden and fragrant, stirring often and shaking the pan so they don’t burn. Move to a plate to cool.

In the food processor, combine the cooled pumpkin seeds, arugula, pumpkin purée, Parmesan, lemon juice, garlic salt, black pepper, red pepper flakes, and nutmeg.
Pulse until joined and blended. With the processor on, stream in the olive oil, starting with 1/4 cup. You can add more olive oil if it is too chunky. If you want it thinner, blend in cold water.



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