In New England, we measure the seasons by the crops, and this is one of the best! When Corn Season is upon us, we can’t wait to taste that wonderful sweet first bite. Often, the best flavor is usually not found at the beginning of the season, but a few weeks in. But this year,…
Category: Gluten-free
Swiss Chard with Black Beans and Local Corn
Greens and beans and lots of local corn to keep it interesting! Summer is definitely winding down! I spotted some pumpkins and fall radishes at the farm stand today, and even though it was a humid 84 degrees, those signs reminded me that the change of season is on its way. After the heat and…
Share this:
One last zucchini recipe for the season, no apologies…
We’ve enjoyed them every which way we can, and still they grow with glee. This recipe is just for fun. Ever since my own children were little, we made zucchini boats at this time of year. They enjoyed making them as much as eating them, and we’d stuff all kinds of extras in the little…
Share this:
A little fire, a little smoke, and a few pretty vegetables
Campfire Chioggia Beets with Summer Vegetables, Garlic, and Lemon features a classic technique with a little lively added! Our camping trips with my parents always centered on playing in the water and enjoying the food. When we weren’t boating or eating, it seems like we were talking about what we were going to eat next….
Share this:
Baked Grouper with Herbs over Polenta
A half hour dish that tastes like a lot of fussing! I love making a little fuss on Friday nights, a celebration of the beginning of the weekend! My sister usually comes over, sometimes we invite a couple of friends too. While it is great to begin with a feast, sometimes we’re a little tired…
Share this:
New Potatoes and Green Beans with Ginger and Mint
Potatoes with ginger? Green beans with mint? Both combined, along with garlic and sesame oil? Why not? July was always rob-the-potato-hills time in our garden growing up. Dad was the vegetable gardener and potatoes were his favorite to grow. He loved the whole process from planting the seed potatoes, hilling them up, and harvesting. About…
Share this:
Parsley and Parmesan Broth with Crabmeat Salad
Full of flavor, and we didn’t waste a thing! One of the joys of having an accomplished chef and restauranteur for a mother-in-law was the abundance of knowledge of little techniques along the way from her, often just by eating what she served. It was always incredible, always memorable, and never skimped on calories, carbs,…
Share this:
Tomato and Fennel Summer Salad
Here come the tomatoes, and my first fennel! I picked my first cherry tomatoes from my plants this week, and this is what really marks summer’s beginning to me. Of course, the farm stands are full of beautiful heirloom fruits of many colors, tempting me into making Salad Caprese with local fresh mozzarella, Bruschetta with…
Share this:
Sea Scallops and Baby Potatoes in Purgatory
Any time of day, this flavorful dish is a crowd pleaser! We love eggs in purgatory, the Italian version of shakshuka, a spicy tomato sauce in which eggs are simmered. It is a delicious breakfast, brunch, or supper dish, that is popular around the world. Let’s make a swap! But for a different take on…
Share this:
Celebrate the Season with a Luscious Lighter Strawberries Romanoff
This is a much lighter version of the old standby, with all the flavor and beauty. Strawberries are our first fruit of the season, and we wait all year for these beautiful little gems. Sweet, sometimes with a tart edge, red through and through, there is something magical about the aroma of macerated strawberries when…
Share this:
Leek, Asparagus, and Fennel Soup
Served hot or chilled, this soup is the flavor of Asparagus Season! Asparagus season is fleeting here in the Northeast, but we celebrate it with great flair. There are even asparagus festivals to celebrate this vegetable with every possible cooking method! Raw, baked, roasted, boiled, braised, sautéed, steamed, stir-fried, and grilled, any way you cook…
Share this:
A Spring Fling! Roasted Cod and Sugar Snaps with Rhubarb Sauce
Spring treasurers unite for a memorable meal! Spring in Vermont means lots of delicious happenings, including vibrant red rhubarb, and delectable sugar snap peas bursting with freshness. Combine these wonderful ingredients with locally grown shiitake mushrooms and sweet Atlantic cod, and you’ve got a winning dish. Not for everyone Rhubarb is one of my favorites,…
Share this:
New England Steamer Clam Chowder with Fennel
We call it chowdah, a regional staple with the flavor of the sea. A friend of mine asked me for a clam chowder recipe recently, and I told her to check my blog. However, there wasn’t one there! I checked my family cookbook, and I didn’t include one there either, lots of other chowdahs, but…
Share this:
Chickpea Flatbread with Asparagus & Chives
Chives and asparagus are among our earliest sprouts here in New England, dancing together nicely at this time of year! This is the season of lilacs in our village, and what a year it is! There isn’t a street where one does not inhale this incredible scent of spring, and their luscious color as well….
Share this:
Ramp and Spring Radish-Top Pesto of Possibilities
Spring is here with great flourish, and we’re celebrating every minute. It’s been a cold spring, so we’ve had to wait a little longer than we’d like for our early seasonal delights. Wild ramps and fiddleheads are now here in abundance, spring-dug parsnips of course, and the first of the seed-planted radishes and their beautiful…
Share this:
A Yankee’s Shrimp and Grits with Asparagus
It may not be a traditional Southern Shrimp and Grits, but this dish is packed with flavor and freshness! Grits were not a part of my childhood cuisine. In fact, I never tasted them until I was an adult and actually lived in the South. I must confess, my first encounter with them was as…
Share this:
Warm Frisée and Radicchio Salad with Charred Lemon Vinaigrette
Slightly bitter, slightly sweet, a treat for the eyes and palate. My husband came back from the market with a head of radicchio rather than the head of purple cabbage on my list. It was a delightful mistake since I really love that colorful and slightly bitter green (is it still a green if it…
Share this:
Spring Sorrel and Parsnip Soup
It’s time to make a spring tonic soup since the ice is out at Joe’s Pond! Ah, April. Just when we thought it was safe to ditch the boots and winter coats, just as the daffodils delight with their beautiful spring show, we had a spring snow storm that left thousands without power. The ice…
Share this:
Pineapple Stuffed Portobello Mushrooms
My mother always made a ham at Easter. She cut crisscross marks all over, slathered it in mustard and brown sugar, sometimes varying the topping. One of my first jobs was putting the little whole cloves in each intersection of the cuts. Toward the end of baking, she adorned the entire ham with pineapple rings…
