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,…

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…

Sweet & Sour Brussels Sprouts

You don’t have to be a fan of Brussels sprouts to like this dish! When I was a child, Brussels sprouts were not my favorite, and I could tell we were having them for dinner the second I walked in the house. The aroma that permeated the house, cooking them to death, and serving them…

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…

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!…

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…

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…

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…

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….

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!…

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…

Vermont Cranberry Shell Beans with Shiitake Mushrooms

This is the time of year when you’ll find fresh shelling beans at the farm stands. A quicker cook than dried beans, makes comfort food fast! New Englanders love their beans! Baked beans were the traditional Saturday night supper for decades, still are in many households, and most cooks had their own special recipe. I…

Hakurei Turnips with Ginger, Mint, and Brown Butter

Sweet Hakurei turnips, tops and all, are an early Autumn favorite. A few years ago, we started getting these lovely little Hakurei turnips at our local farm stands. Sweet, crunchy, with only a mild turnip flavor, I almost hesitate to refer to them as a turnip at all! They are a vegetable unto themselves. The…

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…

Squash Flowers Stuffed with Swiss Chard and Beans

These pretty baked summer squash blossoms are dairy- and gluten- free, and stuffed with a flavorful chickpea and rainbow chard filling. There is something simple and beautiful about an edible flower on a plate. Used sparingly, they can add interesting flavor and color to many dishes. But a flower big enough to stuff? The granddaddy…

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…

Fiddleheads, Vidalia Onions, and Baby Potatoes

They are only here for a short while, so seek them out now! Our farm stand opened with lots of glorious spring flowers and a nice bounty of fiddlehead ferns! After prepping them, I decided to use the little fiddleheads with baby potatoes and Vidalia onions, which are also in season, although not grown here…

Three Mushroom Cassoulet

A traditional cassoulet is an experience in beans and meats, and more meats, and can be quite heavy. This lightened up version uses no meat at all, just meaty mushrooms and lots of other flavor. The traditional slow-cooked cassoulet was created in France, the original Languedoc region towns of Toulouse, Carcassonne, and Castelnaudary. It was…