We all love apple crisp, but this creamy and crispy savory version uses potatoes, carrots, an apple, onions, garlic, and rosemary. There’s a vegan option too! Apple crisp is a delicious Autumn dessert that causes many a heart to flutter. If I had an event to cater at that time of year, apple crisp was…
Month: January 2020
Black Bean and Corn Salad
Corn and beans are a delicious combination, and when accompanied by lots of other flavorful and colorful vegetables, they shine. This is a vibrant salad with warm spices and lots of crunch! This little collection of beans, corn, vegetables, and spices can play many roles, so make a big batch and serve it differently at…
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Quick Miso Soup
When you are craving miso soup, nothing else will do! The closest Japanese restaurant to us is a half hour away, so we usually plan ahead of time to make the trek, cravings for sushi or miso soup aside. But miso soup is really simple to make, and in less time than it takes to…
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Green Curry with Scallops and Peas
A flavorful curry will always wake up dinner. This one is almost as quick as opening a can of curry paste, and much fresher in taste! Swap in tempeh, and you have a delicious vegan version. One of the downfalls of living in Vermont in the winter is that we don’t always have every ingredient…
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Fusilli with Dairy-Free Vodka Sauce & Seasoned Breadcrumbs
With the wide range of gluten-free pastas available today, this dairy-free version of the classic can easily feed all those family dietary requirements in one quick dish! My teenage grandson loves creamy pastas with a vodka tomato sauce. At lunch recently, he ordered just that at one of our favorite restaurants, but the dish was…
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Maple Oat 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 staples 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…
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Haddock (or Tofu) Poached with Blood Oranges
Blood oranges are in season, and they lend a tangy burst of flavor to a simple piece of fish, or a brick of tofu! I’m always delighted to find the beautiful blood oranges when they are in season. Their vibrancy is stunning, and their flavor is a zesty pop of freshness in the winter kitchen….
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Winter Vegetable Refrigerator Pickles
Winter root vegetables are beautiful to look at, all the colors of the rainbow. Right now, I’m still excited to cook with them, but I know that by March I’ll be tired of rutabagas and beets! The holidays are over and we’re settling in to that long stretch of winter that holds both magnificent beauty…
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Smoked Lemon Lavender Tofu
Santa brought me a new toy for Christmas, a hand-held smoking gun. I’ve been playing a lot in the kitchen… My new toy in the kitchen has been put to good use, and it’s been fun practicing. I think you can smoke just about anything, in fact, there are few things I’ve eyed recently that […]
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Smoky Yellow-Eyed Beans and Greens
In the South, black-eyed peas and greens are the New Years good-luck staple dish. In the New England, we lean toward stocking yellow-eyed beans and hardy greens in our kitchens. In the instant multi-cooker, this is a snap! They look a lot alike –– black-eyed peas and yellow-eyed beans, but they have a much different…
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Mushroom cakes with Roasted Red Pepper Sauce
This vegan version of a traditional crab cake ticks all the boxes! Full of flavor from herbs and dry sherry, they are crispy on the outside and creamy on the inside. Crab cakes have always been popular with family and guests, often served at New Year’s brunch. But this year, I wanted to change things up…
