Orange and Paprika Shrimp Stir-Fry

It’s a treat for the eyes as well as the palate, and you everyone can make it their own! At least once a week, and often two, we have a stir-fry of some sort for supper/dinner. A stir-fry is my go-to fast food because it doesn’t require a recipe or even a lot of thought….

Yankee Cranberry Bean Soup

It was an old standby, a large pot of flavorful and filling soup that fed an army using pantry staples and leftover scraps. My mother made yankee bean soup when she had a leftover ham bone and bits of ham and wasn’t planning to make her split pea soup. She didn’t have an actual recipe…

Moroccan Spiced Carrots and Potatoes with Rosemary Crème Fraîche

Carrots and potatoes love to be together, whether mashed, steamed, grilled, or roasted. Add a sauce made with rosemary, garlic, and lemon, and you have a winning side dish. I find myself thinking about side dishes this week. Our first snow flurries and plummeting temperatures this week, left no denying the fact we are well…

Green Mountain Onion Soup

This variation on French onion soup gets a little twist with the additions of apple cider and maple syrup – just a touch. I love onions, and I really love French onion soup. However, what I want the most is to taste the vegetable first and foremost, so I thought I’d experiment with a vegetarian…

Filling the empty bowls…

With many people living with food insecurity, it is good to pause and think about the ways we can all contribute to the solutions to these difficult problems. Our community participates in the “Empty Bowl” project the first Sunday of November every year to support our local drop-in center and food pantry. It is not…

Autumn Raspberry, Pear, and Ginger Tart

Lovely flavors of the season combine to make a memorable tart. Autumn raspberries are sweeter than those in summer, or at least it seems that way. Perhaps I just think that because they are a treasure at that time of year, a summer throwback, a tease because it could snow any day! This year’s autumn…

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,…

Rosemary and Lemon Pastry Crust

The addition of fresh herbs to a basic pastry dough makes a remarkable transformation for a simple pie. You will think twice about making a plain shell in the future! In all the cooking classes I’ve held, the one technique that sparks absolute fear in many a heart is the idea of making pastry dough…

A Study in Purple…

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…

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…

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…

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…

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…

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 raided the kale from my garden today and had lots of it to use. In the fall and winter, the kale is much sweeter than in the summer, and right…

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…

Autumn Pot Pie with Roasted Vegetables

The ultimate 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…