I didn’t intend for it to happen, but when I went to make the roasted vegetables for Sunday dinner, they were all purple! So I threw in a bunch of grapes for good measure. I sent my husband to the market to get sweet potatoes, and he came back with a purple variety. They were…
Month: October 2019
Brussels Sprouts with Fennel in Sherry Shallot Cream Sauce
Fennel is used three ways in this dish, but Brussels sprouts are still the star. As the holidays approach, I’m already thinking about side dishes for those feature meals and family gatherings. Often, people look forward to the sides as much as they do the turkey. I’ve made Brussels sprouts lots of different ways, and…
Share this:
Autumn Turnip and Carrot Cakes
Stay with me please, I know the word turnip does not inspire a lot of sexy vegetable glamor, but they are good! Turnips and root vegetables are the star of this little fritter, and we’re using the lovely tops as well. We have definitely moved into root vegetable world! The markets are filled with carrots and…
Share this:
Watermelon Radish Salad with Honey Lime Dressing
One thing the farm stands boast right now is color, and lots of it, from vibrant orange squashes and sweet potatoes, to hardy vibrant pink radishes! I love color on the plate, and this time of year we can easily serve up that daily rainbow of vegetables. One of my favorite colors is the deep…
Share this:
Vermont Cheddar, Beer, and Mushroom Soup
Follow the trails for Cheddar cheese and craft beer, and you’ll be treated to some of the best flavors of Vermont (yes, we have maps!). In this soup, we throw in a few wild mushrooms for good measure. Any where you land in Vermont, there are several things you will never be far from – maple…
Share this:
Kale and Brussels Sprouts Salad
Sweet fall kale and Brussels sprouts are delightful in a salad surrounded by colorful autumn vegetables, and topped with a Creamy Lemon Parmesan Dressing. I got a big bunch of kale from the CSA this week, so this salad was born. I don’t usually go out of my way to obtain kale, but here it…
Share this:
My Sunday Pasta Sauce
My house all-purpose pasta sauce that’s great on everything from spaghetti to after-school English muffin pizzas. And nothing is wasted in this slow-simmered sauce. Mom would approve! It’s Sunday. We have plenty of time to cook and we want to make the home smell wonderful. We also want to have plenty of leftovers for other…
Share this:
Autumn Pot Pie with Roasted Vegetables
Comfort food, but in this version no one will miss the meat (especially if you don’t bother to tell them it’s not there…) There is one dish everyone in my family agrees on – a pot pie. Chicken pot pie, turkey pot pie, and seafood pot pie are the favorites, but I think they’d eat…
Share this:
321 Quote Me: Food for Thought
Hello All! I have been tagged by Ribana at Popsicle Society for this amazing: 321 Quote Me with the topic Food For Thought! 321 Quote Me was created by Rory at A Guy Called Bloke Once a week, Rory will pick a random topic, post two quotes on that topic and tag 3 bloggers, who in…
Share this:
Roasted Sweet Potatoes with Basil and Lemon Sauce
Add a few pomegranate seeds and lots of black pepper, and you have a tasty side dish with balance and texture. Sweet potatoes. They are nutritious, lovely to look at and, well, sweet. In a savory side dish, the sweetness can be a problem to some. I’m not a huge fan of really sweet vegetable…
Share this:
Crystalized Ginger
This is a “three-for-one recipe” using only two ingredients – ginger and sugar! You can always have crystalized or candied ginger in the pantry if you make it yourself! If you have a local source for ginger, even better! Our Vermont farmers have started growing fresh ginger during our long daylight hours of summer. They grow…
Share this:
French Apple Cake
The apple is the star of this dish, or rather, the “apples” of different varieties! I’ve made apple cakes for years, and they are always a hit. When we head out to the orchard to pick, I know there will be a special dessert sometime in the near future, most likely served after Sunday dinner….
Share this:
Autumn Salad with Maple Poppyseed Dressing
Add some rosemary, lemon, and garlic marinated mushrooms, and you have a flavorful fall lunch using seasonal beets three ways. It is the season of color. The leaves are turning quickly, and the hillsides are vibrant yellow and orange and red, with evergreen thrown in for contrast. The same colors are in abundance in our…
Share this:
Mulled Apple Cider
Cider mulling in the kitchen is the aroma of Vermont in Autumn. Add a crackling fire in the hearth, and you’ve no reason to venture out. I’m not sure if the wood smoke of the fireplace makes the cider taste better, or if the cider makes the fire dance more slowly. Either way, it’s a perfect…
Share this:
Vermont Shepherdess Pie
A vegetarian version of the layered casserole we all grew up on! Hearty enough for everyone. We are no longer under the illusion that summer will last forever. The temperatures have dropped, and so have lots of leaves! But right now, there seems to be just about every vegetable out there one could want, along…
Share this:
Chicken with Mushrooms, Dijon, and Tarragon Sauce
A quick weeknight dinner, that is also home at a dinner party. Don’t eat chicken? You can also make this with tempeh or tofu! This is one of those dishes that is quick to cook on a week night and well received by the family. It also reheats beautifully, so it’s great for lunch the…
Share this:
Grandmother Alice’s Gingerbread
This is a traditional gingerbread, baked in a traditional square pan, but with a few little flavor twists along the way to move it into this century. I lived across the road from my Aunt Mary, my father’s sister, most of my growing up years. She was a cook who fussed little and rarely used recipes. She…
Share this:
Quinoa & Apple Stuffed Sweet Dumpling Squash
Farm stands are filled with colorful squash and apples, just begging to be put together. I love the sweet little winter squashes we find at this time of year. Delicata and Sweet Dumpling are my favorites. They just beg to be scooped out and filled with something delectable! And, if you can’t find these, you…
