Sugar Snap Peas with Orzo and Lemon Dill Vinaigrette

This is not your mother’s macaroni salad! Sugar snap peas are in! I was delighted to find them on the shelf of my local farm stand this week. These spring treasurers are as delicious as they are fleeting, so we eat them as frequently as I can at this time of year. They are at…

Spicy Gazpacho

In just a few minutes, you can have a stash of chilled summer soup waiting for you on these hot summer days!  it got hot and humid, in the 90s just when we all wanted to work in the garden! This is when I look for a cold lunch or dinner, salads or chilled soups…

Herbed Fingerling Potatoes with Mustard and Lemon

I have met very few potatoes I didn’t like. There was a casserole my mother made when we were camping that used canned potatoes. I’ll spare you the details. There was also the gummy blender mashed potatoes I made in high school; I’d been practicing the new Oster with just about everything.  Any way you…

Strawberry Orange Crêpes with Nutella Sauce

Strawberries, chocolate, hazelnut, and a hint of orange make this a memorable breakfast. My guests at the inn always loved crêpes, any kind of crêpe, sweet or savory. When it is strawberry season, and they are starting their annual bounty so nothing else will do, of course. It’s a show-off kind of breakfast that is remarkably…

Rhubarb and Jalapeño Marmalade

 Nothing says Spring like the arrival of rhubarb!  My granddaughter brought be an abundant bouquet of freshly pulled rhubarb this week. It was magnificent! The beautiful, ruby stalks are frequently paired with strawberries, also in season at the same time, and usually in a sweet application –– strawberry rhubarb pie or crisp, muffins, coffee cake,…

Sweet and Spicy Broccoli and Pea Salad

Not quite Mom’s Broccoli Salad, this one’s a little sweet, a little sour, a little spicy, and a lot flavorful! My mom used to make a broccoli salad in the summer that included a mayonnaise dressing, lots of bacon, apple, walnuts, and purple onions. Everyone loved it, but I thought it might be nice to…

Ramp, Morel Mushroom, and Potato Chowder

This is the taste of the season, welcome on the chilly nights of spring. But if you have a heat wave, you can also eat this soup chilled. As a New Englander, I love a chowder. But at this time of year, I’m not thinking clams or corn, but the beautiful greens of spring. Greens,…

Spring Pea and Asparagus Salad with Radish Top Dressing

If you love peas, you’ll love this salad! Spring means the return of fresh, local green things! Fiddleheads, ramps, spring lettuces, radishes, pea shoots, and the much-anticipated asparagus. How we love those first spears, pulled fresh from the earth! There will be grilled and steamed asparagus, asparagus soup, asparagus in stir fries and salads, served…

Cod with Roasted Vegetables, Olives, and Marinara Sauce

This is a quick and simple recipe that is weeknight easy or Sunday dinner delicious, in fact, we had it this weekend! Everyone in the family loves this. When you start with potatoes and onions, add some zucchini, some lovely herbs, then offer up the marinara and fresh cod, how could you not have a…

Tempting Trio of Spring Treasures

Could there be anything more perfect than finding wild fiddlehead ferns, ramps, and asparagus all in the same day? The blossoms on the trees are just popping out in lacy, pale green wonder. The grass in the fields is beyond green as well, and the odd freshly tilled field scents the air with earth and…

Lemon “Half a Pound” Cake with White Chocolate Frosting

          Our family loves anything lemon! The more lemon the better. So, a birthday cake for my granddaughter this week featured lemon in several ways! I have often turned my mother’s pound cake recipe into a lemon pound cake, so delicious, but it does make a lot. For smaller gatherings, a half a recipe makes a…

Stuffed Swiss Chard

It’s the end of our Winter CSA, but we still have lots of veggies to use! It is the end of our winter CSA, so I stocked up on a few favorites to tide us over until the farm stands open and the season begins anew with radishes and lettuces from our fields, plus a…

Shrimp and Arugula over Jasmine Rice

A spicy scampi-type dish that you can also make vegetarian. The base of this dish is a flavorful rice, topped with either shrimp or tofu which have marinated in a lemony, garlic, and paprika bath. It has a lot of the flavor of shrimp scampi, with the rice holding its own here. It is easiest…

Haddock Quenelles in Saffron Fish Broth

Light, fluffy dumplings swimming in a flavorful pool of delight, inspired by a character from the past. Dec. 31, 1985, was memorable on several counts. First of all, I made a lavish New Year’s Eve feast inspired by the vintage cookbook “Francatelli’s Modern Cook” 1887, a revision of earlier editions. I had picked this up for…

Spring Parsnip and Leeks Au Gratin

It is a happy day the first time we see local spring-dug parsnips for sale! Sometimes you find them at the co-ops, a neighbor might bring you a few, but more often you’ll see a pick-up truck at a parking area on the side of the road. Usually, the same person year after year, and he…

Oatmeal Rum Raisin Bread

Mostly savory with a touch of sweetness from the raisins, this humble little loaf began its life in 1939. Thumbing through an old cookbook from 1939 “The New England Yankee Cookbook” I came across an oatmeal bread recipe, simple in ingredients, and it made four loaves! Although I love my usual oatmeal bread (recipe here)…

Broiled Pink Grapefruit with Brandied Cherries

 This recipe is simple to put together, and was one of the most popular starters at the inn in citrus season. We don’t often think of eating grapefruit cooked, but the quick visit under the broiler both softens and sweetens the fruit. The cherry flavor is a great companion. For my birthday recently, my niece…

Mushroom and Miso Ramen Bowl of Delights!

Fresh and dried mushrooms make this soup flavorful and packed with nutrients. Mushroom soup is earthy and satisfying. Miso soup is also filled with great flavor and comfort. Combined, I think they are delightful together, really complex in flavor, and satisfying to the bone!  Bunapi shimeji mushrooms are also called beech mushrooms because they live…

Irish Cream Cheesecake, dairy free

Happy St. Patrick’s Day! Although the March Winds are blowing and the temperatures below freezing, we had several glorious days last week where it felt like spring and we could enjoy being outside in our shirtsleeves. So fleeting these delights! Once I heard the forecast of possible 60 degrees, it took me about one minute…

Roasted Carrots and Blood Oranges

The secret ingredient? Kombucha! When I head to the market, especially these days, I try to have a list or at least a pretty good idea of what meals I am shopping for, a plan! However, sometimes we find something beautiful and need a little course correction.             I was looking for some fresh broccoli, and…

Cherry Tomatoes and Grilled Artichokes over Couscous

A quick meal that is filled with flavor and nutrition!  I love sauces made from cherry tomatoes. They are easy to make, sweet and delicious, and taste quite a bit different than their larger cousins. When shopping this week, I found some beautiful yellow and red cherry tomatoes, stems and all, and they just begged…

A Celebration of Maple Sugar Season

It’s our state tree, our state flavor, and this time of year is it also our first crop. The sap is running! We love hearing those words. Our first crop of the year in Vermont is maple! It is also our first real evidence of spring in this cold climate.              When I hear that the…

Jacob’s Cattle Beans with Pasta and Greens

I love a bowl of beans! We grew up with Mom’s baked beans, a staple side at every family gathering, and often a weeknight supper. We also loved her creamy stewed yellow-eyed beans, cooked with salt-pork and served with milk to add an even creamier finish.       I’ve cooked just about every bean I could find…

Baked Nantucket Bay Scallops

A quick and easy recipe that lets the flavor of these beautiful scallops shine through. I have been scallop greedy this winter. Some years, New England bay scallops, especially Nantuckets, are hard to find or really expensive because they truly are rigidly protected and the absolute best in the world. They were still expensive this…