Spring Arugula & Lemon Soup

It’s been a long winter and we’re craving greens! With a sunshine hit of lemon, some peppery arugula, this quick soup will wake you out of hibernation! I needed spring this week so I made this soup. We want to be done with snow, and sleet, and mud, and with roasted root vegetables too, no matter…

Fennel & Leek Soup with Parmesan Pepper Dumplings

We’ve neglected dumplings! But these little gems are at home on many soups, not just chicken stew. AND, you can make them gluten-free, deliciously! We really have neglected dumplings. No, not the yummy Asian dipping dumplings that we all love, but the little biscuit-like creations simmered on top of a soup or stew. New England…

Crispy Saffron Jasmine Rice

A humble cup of white rice can be transformed into an addictively crunchy accent to a weeknight meal! I love rice. I often make a big pot of rice on the weekend and doll it out in various incarnations throughout the week. While my usual house rice is a nutty, brown, jasmine rice, I love…

Yankee Gumbo…

Not exactly “traditional” but this Northern version of the Southern classic is full of flavor! It is Vermont. It is winter. It is also Mardi Gras, the day of feasting and celebration before the beginning of Lent. I planned to make a gumbo for dinner tonight, and, as usual, had a difficult time finding some…

Loaded Macaroni & Cheese

Kid approved: A little healthier, and loaded with both vegetables and flavor! Every kid in my life has loved macaroni and cheese. Really, any combination of carb and cheese and they are happy, be it grilled cheese or cheese pizza! In our Vermont home that means macaroni and cheese from scratch using extra-sharp cheddar and…

Smelts with Lemon & Capers

Yes, these little New England natives have a funny name, and they don’t look like much more than a mouthful, but these mid-winter natives remain popular. Rainbow smelts are a saltwater fish that, like salmon, spawn in fresh water tributaries, particularly on the Maine coast. These little gems are an extremely popular target of ice…

A “New” New England Boiled Dinner

New England Boiled Dinner is a classic winter dish, although the protein used is a point of disagreement among many. This version avoids the argument completely. Ask a New Englander what is in a New England boiled dinner, and you will get a wide range of replies, and every one is considered to the THE…

Eggs in Purgatory

A spicy tomato base with its potato cousin studded throughout. A favorite of family and inn guests as well! You’ll find this dish throughout the mediterranean and mideast, referred to by many names, including “shakshouka” which is lots of fun to pronounce and seems to be on menus everywhere these days.  The dishes feature variations…

A Winter Vegetable Curry

              What produce do we have locally in Vermont right now? Roots, fresh greens, more roots, and frozen vegetables. But that’s a lot! The snow is piling up, and we need something to warm us up! The gardens are buried, most of the farm stands are closed, but we…

Party Wings & Other Things

     Use this Maple, Ginger, and Garlic Marinade on wings, or cauliflower florets, and everyone is pleased! Most of my family loves wings, some love them spicy, some love them mild, and some don’t eat meat at all but love the spicy flavors! Since everyone does not eat meat, there is no one-shop recipe….

Black Bean & Rice Stuffed Red Peppers

A little salsa, a little heat, a simple makeover of Mom’s “Stuffed Peppers” Back in the day, not really so long ago, if you followed a vegetarian diet, you were instructed at every turn to combine your foods so that you had “complete protein” in every meal, and that often meant rice and beans. Since…

A New Take on Classic New England Stewed Beans

            This New England classic can be slow cooked all day on the stove, in the oven, or in a slow cooker. Or, you can make them in a fraction of the time in a pressure cooker, or one of the more modern multi-cookers that everyone seems to be using these days. My mother was…