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…

Jacob’s Cattle Beans with Pasta and Greens

I love a bowl of beans! We grew up with Mom’s baked beans, a staple side at every family gathering, and often a weeknight supper. We also loved her creamy stewed yellow-eyed beans, cooked with salt-pork and served with milk to add an even creamier finish.       I’ve cooked just about every bean I could find…

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….

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….

Moroccan Spiced Vegetable and Wild Rice Soup

What’s more warming at this time of year than a big pot of flavorful soup? The weather definitely turned this week from last week’s balmy 70 degrees to snow predicted for tomorrow! That’s New England! There’s nothing I like better than to make a big pot of soup and let it gently simmer to perfection…