Chill-Out Summer Supper with Tomato Water Granita Starter

Dinner parties are arranged a little differently –– they are much smaller, but just as much fun as we enjoy friends and good food!From tomato water granita (with seafood or vegetarian) to chilled seafood stew, everything was made early in the day, so it was all pretty effortless when it came time to eat. More […]

Polenta with Shrimp and Cherry Tomatoes

Yes, the cherry tomatoes are still coming strong, and this dish is a perfect accompaniment to shrimp atop a lovey batch of polenta, otherwise known almost affectionately as cornmeal mush in New England! First, the cornmeal The cornmeal is definitely half the main act here. Creamy and full of corn flavor, polenta makes a wonderful…

Totally Tomatoes!

Red, yellow, orange, purple, green. They’re here! “What’s for dinner?” “Tomatoes.” “Didn’t we have tomatoes for lunch?” “Yep. Guess what we’re having for breakfast?” We wait all year for that blush of red in the garden, and the first few are precious. Nothing beats the flavor of fresh tomato, unadorned except for a sprinkle of…

Salmon with Three Tomatoes

In the time it will take a pot of rice to cook, this dish is done and waiting. Although quick, it is so delicious and beautiful, it will be welcome on any table for company.

Socca with Toasted Garlic and Cherry Tomatoes

A simple flatbread made with simple ingredients but with a toasted garlic twist. One of our family’s favorite quick sides is socca, a simple chickpea (garbanzo bean) flour flatbread (or is it a pancake?) that can be as simple as just the flour, water, and salt. Cooked in a hot oven or griddle in a…

Haricot Verts with Cherry Tomatoes and Hazelnuts

With a few little twists, these thin French green beans are company’s-coming delicious on a week night. (subtopic, am I the only one having trouble with this new editor?????) It’s a good day when I find the beautiful little French green beans, called haricot verts, at the market. Straight and thin, tender and quite flavorful,…

Kamut with Cherry Tomatoes and Green Beans

The cherry tomatoes were falling out of every nook in my kitchen, I had to come up with something! This is certainly a good year for cherry tomatoes. We’ve had lots of really hot weather here in Vermont, and I can almost see the plants grow! The cherry tomatoes have been producing a bounty all…

Seared Scallops, Artichokes, and Tomatoes over Polenta

When I was growing up, my mom would make corn meal mush. This was the New Englander’s version of “polenta,” but since we hold not a single Italian gene, it was just mush to us. We had it for breakfast as cereal, sweetened with maple syrup, as a starch at dinner, and the leftovers were…

Smashed Potatoes with Tomato Sauce and Olives

I’ve rarely met a potato I didn’t like! This time around, the potato is the center of the dish and not just a lonely little side. The star Have you had enough dinners lately with pasta the center of the plate? I love it when potatoes can be the star of a meal. A stuffed…

Fire Roasted Tomato and Artichoke Soup

We can make this comfort soup entirely with items in our pantry, or dress it up with leftovers from the refrigerator. Whether living under a Stay Home order by the state, or just looking for an easy dinner on a day when there was no time to shop, this is a handy recipe to have…

Heirloom Tomato and Mozzarella Pie with Herbed Crust

The crust makes memorable this simple pie of tomatoes and cheese. The surplus of cherry tomatoes has finally dwindled at our home to the last few treasures ripening inside. Thursday, we had a 65-degree day, and I let myself think perhaps my struggling cherry tomato plants might offer up something new. This morning? A frost,…

VT. Cranberry Beans with Blistered Tomatoes and Clams

Let’s feast on the end of summer! I spotted an orange tree in Vermont the other day, and that signals some remarkable bargains at the farmers markets! We’ve had a few days of dry, crisp air and I noticed out of the corner of my eye that a few trees have started to color. While I always…

“Galumpkis” stuffed with Mushrooms and Tomato Sauce

These funny sounding rolls of cabbage have a long tradition in New England, and are usually filled with ground meat and a grain such as rice and topped with tomato sauce, but this slow-cooked classic can also be made a little lighter, and quicker. This is a “Slow Food Sunday Recipe” a dish that you…

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…

Roasted Tomato Sauce & Quick Roasted Pasta Sauce

When you roast vegetables, the flavor is always enhanced. This tomato sauce has an intensity that is hard to achieve if you cook your tomatoes in a pot. It also needs less babysitting. If you have a lot of tomatoes to process, this is the quickest and easiest way. Look for bargains at the farm…

Aunt Mary’s Salt Cod Cakes

The fish that fed the world, traveled from my Aunt’s kitchen to mine, with a few changes along the way. My Aunt Mary made cod cakes frequently, with a flavor that still tickles the memory after all these years. An old New England standby, these were extremely economical, although usually a bit on the bland…

Salad Niçoise with Sesame Ginger Dressing

A little French, a little Asian, and a lot delicious! I love a composed salad! It is like creating a miniature salad bar on a platter, everyone gets to pick out what they like best, take a little of this or that, and make their own creation. These salads are also quite beautiful! The classic,…

Roasted Rainbow Potato Salad with Melted Chèvre Dressing

This salad comes together quickly, and the warmth of the roasted vegetables melts the cheese to create the dressing! So many wonderful vegetables at the farm stand right now! This is the time of year when the vegetables dictate what supper is going to be, and that’s all right with me!             A rainbow in my…

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…

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…

Refrigerator Vegetable Stew

      With just a little hint of the warmth of Provence, this simple vegetarian stew is quick to put together and will make your house warm and inviting while it simmers. This has been a winter of cold and grey, with frequent snows and rains or sleets. Lots of time to stay in the house, light…

Polenta Pizza with Sautéed Fennel and Leeks

If somehow you accidentally end up with a five-pound bag of cornmeal, dust off an old recipe or two! A few years ago, I clipped Mark Bittman’s recipe for polenta pizza from the New York Times. His version used pancetta and spinach and involved making the polenta, letting it set in the refrigerator until firm….

Filled Holiday Mincemeat Cookies

Mom’s recipe started in October when we stripped the garden of its green tomatoes and made our own micemeat. I still make this (now and then) when I want the house to smell like my childhood home.

Lentil and Mushroom Balls

They are hearty and delicious, perfect for supper by the fire. And this recipe makes enough to tuck some in the freezer for another day. I’ve made a million meat-free meatballs, and usually I’m disappointed. Often they get mushy. Sometimes the flavor is way off, and other times they are just hard little balls sitting…

Artichoke Bottoms with Scallops and Mushrooms

Artichoke bottoms are perfect little vessels to hold countless fillings. One of my favorite culinary gifts from my late Mother-in-Law Pat, was the discovery of canned artichoke bottoms. Pat was not just a great cook, but a chef in her two high-end restaurants in the Manchester and Londonderry Vermont area, the heart of ski country….