Baked Nantucket Bay Scallops

A quick and easy recipe that lets the flavor of these beautiful scallops shine through. I have been scallop greedy this winter. Some years, New England bay scallops, especially Nantuckets, are hard to find or really expensive because they truly are rigidly protected and the absolute best in the world. They were still expensive this…

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…

Seared Sesame Tuna and Swiss Chard

A warm salad, starter, or light lunch, this dish is filled with flavor and texture. This dish is really simple and quick, taking just a few minutes in the kitchen from start to finish. It is delicious warm or at room temperature. The dressing makes the dish, and you can use it on any fish…

Winter Radish Fritters

These little winter radish fritters can be an appetizer, party food, a side dish, or lunch! We’re trying to be good and eat as much from the local winter CSA as possible. In mid-February, we still have roots of every kind, lots of roots, our continuing supply of baby greens, lots of eggs and cheese….

Beyond Shepherd’s Pie (shh..no meat)

I strived for a little lighter shepherd’s pie with less fat and carbs. This was still quite hearty, and Saturday night satisfying even for the meat eaters in the family! When I was a kid, if we were having shepherd’s pie for dinner, it was a good night indeed! It was one of my favorites,…

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….

Wheat Berry Salad with Oranges, Sprouted Garbanzos, and Baby Artichokes

A hearty salad filled with flavor, texture, and nutrition. When I as at the market recently, I came across two ingredients I’d not seen before. The first, fresh sprouted garbanzo beans, and the second, jarred baby artichokes, really tiny they were! I’ve sprouted many types of seeds and beans, but it never occurred to me…

Almost Mom’s Salmon Loaf

A twist from 100 years ago, and my Mom’s salmon loaf was transformed! When I was growing up, included in our family’s weeknight supper rotation was the humble salmon loaf, often served on Friday fish nights. A simple recipe that used bread crumbs to stretch an inexpensive can of salmon to make eight servings. I…

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…

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.

Mushroom Croquettes with Saffron Lemon Sauce

We need to please a wide range of dietary needs in our family and friends circle, so I thought a special redux of the traditional croquettes recipe was in order. I swapped out lightly cooked shiitake mushrooms for the cooked turkey in this recipe, and bumped up some of the seasoning.

Butternut Squash and Purple Cabbage Stir-Fry

Two of the prettiest Autumn vegetables taste and look great together!             This is definitely the season for both squash and cabbage, and the combination of beautiful orange butternut squash and vibrant purple cabbage are a match made in heaven.  Weekly routine             We have a stir-fry at least once a week at our house, often twice!…

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….