Letty's Kitchen

Letty is always musing about food, particularly vegetarian and healthy desserts. She shares recipes at lettyskitchen.com, the vegetarian food blog where she is chief writer, photographer, and social media maven.

The 6th of 8 children, Letty grew up in Southern California. When she was 13 years old, her mother put her in charge of family dinners, the beginning of a life in food. She waited tables, catered, decorated wedding cakes and became a pastry chef. She’s been a vegetarian since college.

 She discovered skiing at age 20, which directed her life from then on. She moved to Utah to play in the “greatest snow on earth”. She graduated from the University of Utah in Salt Lake City. She met her husband, Robbie, at Alta Ski Area.

At Deer Valley Resort in Park City, she ski patrolled, crafted pastries and managed a team of bakers. She was Executive Pastry Chef when she retired from Deer Valley, in 2013, after 32 years. 

Letty played an integral part of Deer Valley’s growth into a world-class resort renowned for its cuisine and guest service, not to mention fabulous skiing. Letty is the author of Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery.

Letty wants to speak Spanish even more fluently than she does now. As a vegetarian, she loves chard, as a dessert maestro, chocolate, and as lover of Mexico, chiles.

Red Lentil Hummus

Tiny lens-shaped red-orange jewels, simmered ‘til soft, pureed with garlic, fresh lemon juice, toasted sesame tahini and salt—this red lentil hummus. Transfer the sauce to a bowl, give it a rivulet of fruity olive oil and eye-catching flecks of green and black—you’ve got buttery creamy dip, super simple, made from scratch in just twenty minutes—an addicting appetizer. You know...more

Chicory Soup with Barley and Lemon

We begin with a simple aromatic barley broth. On top go ruby radicchio ribbons and a magic relish–of salty preserved lemon, dried ancho chile and garlic. Next, dollop tangy cream, and a final sprinkle of chopped cilantro ....more

Roasted Garlic Mashed Potatoes

Hold on, you’re about to discover an incredibly delicious easy Thanksgiving side dish, roasted garlic mashed potatoes. Just roast...more

Portuguese Kale and Potato Soup

How many of us rely on a little ditty to remember which way to turn the clocks? Spring forward, fall back– every spring we lose an hour, every fall we gain it back. Did we really gain an hour last week? ...more

Savory Cottage Cheese Dill Muffins

Aiming for muffin excellence, we’ve gobbled down a few batches this week. Very recent experience suggests serving fresh dill and green onion muffins warm, for breakfast, slathered with butter or cream cheese; at lunch alongside a carrot salad; and for dinner, paired with potato leek soup. That’s been the deal–muffins at every meal ....more

Tequila Carrots with Curry Tahini Sauce

If you’ve got carrots in the fridge crisper drawer, and a shot of tequila ready for a toast—you’ve got dinner already started. Tequila carrots with curry tahini sauce are a welcome side dish—consider them for your holiday menus. Everyone says these are the best carrots they’ve ever tasted ....more

Roasted Fall Vegetables and Tamari Tempeh

Colorful winter squash, aromatic onions, whole garlic cloves and earthy potatoes with tamari-seasoned tempeh. Got it. Drizzle with olive oil, sprinkle with musky herbs, and kosher salt ....more

Pumpkin Muffins

Just when you think you’re safe and not going there, the bug hits. You try to ignore them and then they smash right into you, everywhere you look. Pumpkin recipes–they’re rampant, and as you can see, I got caught ....more

Homemade Pumpkin Pie Spice Mix

Cinnamon spice and everything nice. Sift together these 6 fragrant seasonings and you’ll be set to whip up a list of healthy recipes reminiscent of pumpkin pie. Think copycat lattes,...more

How to make Homemade Vegetable Broth

Raise your hand if you make your own vegetable soup broth. It’s so dang easy to open a carton—right? It’s hard to beat the convenience of dissolving a cube of concentrated vegetables in hot water–in just seconds you’ve got the beginnings of a delicious soup ....more