Grilled Red Pepper Soup – Three Ways

The farm stands right now are filled with bargains. You’ll find sweet red peppers, pricey most of the year, offered by the basketful! They are so pretty! Beautiful, deep red and delicious in so many dishes. Stuff them, chop them up for the freezer, sauté them with onions and serve atop a bed of rice….

Poblano Peppers Stuffed with Fregola and Summer Vegetables

We have an abundance of beautiful peppers of all sorts at the farm stands and farmers markets right now, all types and all sizes, hot and sweet, large and small. One of our family’s favorite peppers is the poblano. It carries just a little heat (although you never know, sometimes you can get one that…

Iced Lemon and Wild Rice Soup

It’s still summer, it’s still nice and warm, and I’m hanging on to the season as long as possible. The calendar says September, and the humidity has broken here in the Green Mountain state. But it’s still summer in my book and that means chilled soups and anything lemon! Pat’s Iced Lemon Soup I had…

Tofu Salad with Tarragon, Toasted Pecans, and Dried Apricots

Sometimes a new gadget makes cooking more fun! I have a new toy –– a tofu press. So many of my recipes for tofu call for pressing it first and then baking or cooking in some other way. It involves placing the tofu between two towel-lined plates, placing a balanced heavy can or pan on…

Thai Coconut Mussels

Packed with flavor, this dish is quick to put together and fun to eat! I’ve wanted to make mussels for a while but never hit it right at the fish market. This week I got lucky and found some beautiful ones, and my fish monger told me how she likes to cook them the best. Not…

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…

Mushroom Stuffed Patty Pan Squash

Summer squash are abundant right now, and there are hundreds of sweet and savory ways to use these seasonal fruits. No matter the shape, they beg to be stuffed. I love stuffing squashes, whether summer or winter. You can add just about anything to the stuffing from fresh local mushrooms to leftovers from last night’s…

Buttons and Bows

Button mushrooms and bow-tie pasta combine with fresh from the garden vegetables for a delightful summer salad.  I remember my Mom fussing about in our kitchen and singing a silly little song about Buttons and Bows and telling me that although she liked the song it was stuck in her head and she was singing it…

Sunburst Summer Squash with Saffron and Lemon

This side dish tastes as refreshing as it looks, and can easily move from lunch to dinner. We’ve been experiencing a heat wave here in Vermont, and we’ve seen lots of sun! The gardens are growing like crazy with our long hours of daylight, and everyone is eating a lot of veggies!  Sunshine Veggies! Local…

Fresh Pea and Coconut Soup

This chilled soup is light and refreshing, just the thing to enjoy on a hot summer’s evening. The first full day of summer is upon us, and we are in the middle of a little heat wave. Highs in the 90s, tons of humidity, lots of sun and pop-up thunder showers. I don’t want long…

Sweet Pea and Leek Risotto

It’s pea season! Make something fresh and lively, but don’t throw away those pea pods, turn them into stock for your risotto! I love that old-fashioned term “mess of peas.” It reminds me of grandmothers on porches with children at their feet shelling peas (or shucking, depending on region) while talking about everything wild and…

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…