Split Pea and Cauliflower Soup

A little lighter than the original, but packed with flavor and nutrition. In a pressure cooker, this is easily a weeknight dinner. This is my 100th post! Pea soup made from dried legumes is a classic Northern dish with French Canadian roots. On rainy spring nights, this soup warms the bones and adds home comfort…

Maple Baked Egg Cups

There’s a little sweet, a little savory, and a lot to love in this brunch or breakfast indulgence. We got this year’s batch of dark amber maple syrup this week! Thank you to our friend Greg and his little sugarhouse for the sweet that lasts us all year. With the arrival of the new syrup,…

Our Favorite Carrot Cake

An old family recipe, traditional at Spring, topped with less-sugar cream cheese frosting, and made with a twist or two! As we think ahead to planning Easter and Spring gatherings, carrot cake comes to mind as a perfect dessert. The flavors and textures of this cake appeal to many, so it is often requested at…

Sweet or Savory Buckwheat Crêpes

Naturally gluten-free, these lacy traditional crêpes are perfect for either sweet or savory dishes. Buckwheat crêpes are one of my favorites from the family recipe box. My own family loves them as well. I might make them for a Sunday breakfast, brunch with guests, dessert, or as a well-loved after-school snack for my grandchildren.  Everything…

Pan Fried Trout

Native trout brings flavor to the spring plate Nothing says spring to me more than the beginning of trout fishing season in Vermont, and we’re almost there, April 13 to be exact. Once the ice melts, and everything loosens up, it’s time to get your license, clean the poles, and plot your next expedition, even…

Sylvia’s Maple Oatmeal Bread

 There are some recipes that take you home, and some that create home for your own family. This one is both. Maple and oat are both products of the north. Maple, of course, is the sweet spring essence of our forests and a much welcomed ingredient used by early settlers. It’s our first crop of…

3-Bean Vegetarian Chili

Sometimes, you just have to have chili! Even if someone’s drawn a line in the sand Now, I know the world of chili has definite camps of connoisseurs – there are those who think it can’t possibly be chili if it contains beans, or even tomato, and there are others who can’t imagine the dish…

Sautéed Watercress & Asparagus with Miso

Watercress is far more than just a garnish on the side of the plate, it’s a superfood! We crave fresh, new greens in the spring, just-picked treasures that name their own season and make us feel good. Asparagus season is one of our favorites, right along with fiddlehead and ramp seasons. But although it grows…

Crunchy Oven-Baked Haddock with Herbs

From April to November, New England Haddock is at its most plentiful. Of all the Atlantic whitefish, haddock’s flavor profile is unique and sought after. I know it is a favorite of my family. My mother cooked haddock, cod, and other whitefish simply. On a Friday night when she had more time, she cut up haddock…

Spring Arugula & Lemon Soup

It’s been a long winter and we’re craving greens! With a sunshine hit of lemon, some peppery arugula, this quick soup will wake you out of hibernation! I needed spring this week so I made this soup. We want to be done with snow, and sleet, and mud, and with roasted root vegetables too, no matter…

Dressed Up Green Beans & Tomatoes

One secret ingredient, and a light adornment of Parmesan, transform the humble green bean into the star of the plate. Green beans are handy to have in the refrigerator. They keep for days, and can be cooked in a matter of minutes. There is nothing like fresh green beans from the garden, steamed, bathed with…

Fennel & Leek Soup with Parmesan Pepper Dumplings

We’ve neglected dumplings! But these little gems are at home on many soups, not just chicken stew. AND, you can make them gluten-free, deliciously! We really have neglected dumplings. No, not the yummy Asian dipping dumplings that we all love, but the little biscuit-like creations simmered on top of a soup or stew. New England…

Chèvre & Cranberry Stuffed Shiitake Mushrooms

Little Peruvian “Beak Peppers,” also known as Sweetie Drops, are making their way to our dinner plates adding a little punch of acid and mild heat. While roaming through the market this week, I came across two unusual ingredients and knew I had to create a dish that would use them both. The first was…

Crispy Saffron Jasmine Rice

A humble cup of white rice can be transformed into an addictively crunchy accent to a weeknight meal! I love rice. I often make a big pot of rice on the weekend and doll it out in various incarnations throughout the week. While my usual house rice is a nutty, brown, jasmine rice, I love…

Yankee Gumbo…

Not exactly “traditional” but this Northern version of the Southern classic is full of flavor! It is Vermont. It is winter. It is also Mardi Gras, the day of feasting and celebration before the beginning of Lent. I planned to make a gumbo for dinner tonight, and, as usual, had a difficult time finding some…

Loaded Macaroni & Cheese

Kid approved: A little healthier, and loaded with both vegetables and flavor! Every kid in my life has loved macaroni and cheese. Really, any combination of carb and cheese and they are happy, be it grilled cheese or cheese pizza! In our Vermont home that means macaroni and cheese from scratch using extra-sharp cheddar and…