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A Vermont innkeeper's collection of seasonal vintage recipes, reimagined for today's cooks.

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3. Starter 4 hours

Posted by Dorothy's New Vintage Kitchen on 17 March 201817 March 2018

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From my kitchen…

Charred Pak Choy Salad with Apple Cider and Miso Dressing
Corn and Red Pepper Fritters with Poached Eggs and Salsa
Twice Baked Delicata Squash with Swiss Chard
Three Sisters Succotash
Polenta with Shrimp and Cherry Tomatoes

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