Rigatoni with Butternut Squash and Roasted Garlic

Autumn flavors combine with pasta for comfort food delight! The weather finally turned this weekend to crisp and cooler, and then rainy and dank. Lulled by a long, warm early Autumn, we’re all scrambling now to finish those yard chores before snow. Although the thermometer dipped and hovered close to freezing, and the chilly rains…

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,…

Fennel and Leek “Vichyssoise” with Seared Scallops

A lighter version of one of our family’s favorites. Guilt-free, but just as delicious! It’s not a traditional Vichyssoise, but it is just as delicious (and there’s a vegan alternative too). My mother-in-law Pat Read was one of the best chefs I’ve ever known, and I learned lots from her. She ran two splendid restaurants…

Charred Pak Choy Salad with Apple Cider and Miso Dressing

Flavors of the season unite for a delicious and healthful dish! When I was growing up, my dad was the gardener in the family and my mom the cook. He loved puttering with his tomatoes and potatoes, and I think it was probably the only time in his life, besides fishing. when he was alone,…

Corn and Red Pepper Fritters with Poached Eggs and Salsa

Hurry! Corn season is fast winding down. This dish will serve as breakfast, brunch, or a quick summer supper, and there’s simple vegan and gluten-free options as well. We are approaching the Equinox, and with it the final days of our corn season. This is the time to squeeze in as many fresh corn dishes…

Twice Baked Delicata Squash with Swiss Chard

Whether served as a main course or side dish, these little stuffed squashes are always a hit. One of my favorite winter squashes is the sweet little Delicata. Their compact size, and quick cook, makes them a perfect weeknight dinner side, or even main course if stuffed! They have a sweet orange flesh, store well…

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…

Cedar Plank Tofu with Grilled Veggies

 A super summer supper that celebrates the season! Quick too! The hot, humid weather broke this past Sunday, so I took advantage of the cooler air to head out to the grill. One of my least favorite summer food activities is standing over hot coals when it is 95 degrees and thick humidity! Even if…

Cod (or tofu) Baked with Fresh Tomatoes, Swiss Chard, and Summer Herbs

This is a quick summer supper with little hands-on time. There are lots of tomatoes about in New England (and everywhere else) right now. A perfect time to sample beautiful heirloom tomato varieties when they are at their peak of freshness, flavor, and a good price as well.             Cod is a favorite in this region,…

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…

Heirloom Tomato & Corn Cobbler

Heirloom tomatoes. Fresh corn on the cob. A nutty whole-grain biscuit with scallions and black pepper. These create for a sensational seasonal summer supper! We wait all year for our local tomatoes to ripen. The season of too much is happening a little slow for many this year because of our extremely rainy July, but…

Chilled Fresh Corn Soup

The sweet corn has hit the farm stands, and summer is showing off some of its best! We wait with great anticipation the beginning of corn season. The first week or two, the corn is not often at its sweetest, but this year, my first ears were sweet and tender. Some for tonight, some for…

Stuffed Napa Cabbage Leaves with Peanut Sauce

We love the ease of feeding ourselves a rainbow of nutrition in high summer in Vermont! You never know what you will find at the farm stands and farmers markets in July in Vermont, but it’s a sure bet there will be lots from which to choose and enjoy.             This week, I found everything I…

Quite a Hodge Podge

Notice: Still having major problems with WordPress again today, some folks can post comments, likes, etc., and others cannot. Another northern dish with a funny name, this quick stew of midsummer veggies has long been a favorite when we need to sample the new produce, but don’t want to stand over the stove too long!…

Garlic Scape Mashed Potatoes with Poached Eggs

These quirky little serpent-like garlic scapes at the end of spring just ask to be used in any number of dishes, raw or cooked. It was a beautiful Vermont Summer solstice weekend morning and my husband, sister, and I decided to hit the farmers market in Norwich, a lovely little village just a half hour…

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…

Spicy Gazpacho

In just a few minutes, you can have a stash of chilled summer soup waiting for you on these hot summer days!  it got hot and humid, in the 90s just when we all wanted to work in the garden! This is when I look for a cold lunch or dinner, salads or chilled soups…

Ramp, Morel Mushroom, and Potato Chowder

This is the taste of the season, welcome on the chilly nights of spring. But if you have a heat wave, you can also eat this soup chilled. As a New Englander, I love a chowder. But at this time of year, I’m not thinking clams or corn, but the beautiful greens of spring. Greens,…

Cod with Roasted Vegetables, Olives, and Marinara Sauce

This is a quick and simple recipe that is weeknight easy or Sunday dinner delicious, in fact, we had it this weekend! Everyone in the family loves this. When you start with potatoes and onions, add some zucchini, some lovely herbs, then offer up the marinara and fresh cod, how could you not have a…

Tempting Trio of Spring Treasures

Could there be anything more perfect than finding wild fiddlehead ferns, ramps, and asparagus all in the same day? The blossoms on the trees are just popping out in lacy, pale green wonder. The grass in the fields is beyond green as well, and the odd freshly tilled field scents the air with earth and…

Shrimp and Arugula over Jasmine Rice

A spicy scampi-type dish that you can also make vegetarian. The base of this dish is a flavorful rice, topped with either shrimp or tofu which have marinated in a lemony, garlic, and paprika bath. It has a lot of the flavor of shrimp scampi, with the rice holding its own here. It is easiest…

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…

Mushroom and Miso Ramen Bowl of Delights!

Fresh and dried mushrooms make this soup flavorful and packed with nutrients. Mushroom soup is earthy and satisfying. Miso soup is also filled with great flavor and comfort. Combined, I think they are delightful together, really complex in flavor, and satisfying to the bone!  Bunapi shimeji mushrooms are also called beech mushrooms because they live…

Cherry Tomatoes and Grilled Artichokes over Couscous

A quick meal that is filled with flavor and nutrition!  I love sauces made from cherry tomatoes. They are easy to make, sweet and delicious, and taste quite a bit different than their larger cousins. When shopping this week, I found some beautiful yellow and red cherry tomatoes, stems and all, and they just begged…