Autumn Salad with Maple Poppyseed Dressing

Add some rosemary, lemon, and garlic marinated mushrooms, and you have a flavorful fall lunch using seasonal beets three ways. It is the season of color. The leaves are turning quickly, and the hillsides are vibrant yellow and orange and red, with evergreen thrown in for contrast. The same colors are in abundance in our…

End-of-Summer Salad with Marinated Delicata Squash

Summer is hanging on by a mere thread as Autumn breathes gently in the wings. But for a brief window of time, we enjoy all the best produce from both seasons, and that means dishes packed with color, texture, and flavor.  I love a composed salad! Groups of vegetables arranged on a large platter create…

Rainbow Chard with Goat Cheese & Orange

With a little spark of orange, and a tang of goat cheese, this humble green will please a crowd. Swiss Chard has long been a cold-hardy queen of the garden in the northeast. From spring through to the first snows (and sometimes beyond), this green is a reliable cut-and-come again staple in the garden, and…

Coleslaw with Buttermilk Dressing

A delightful Depression-era coleslaw moves into the 21st Century with just a few slight modifications! I got sidetracked this summer with a project from 85 years ago, and boy was it fun. WPA project on today’s table My husband and I are members of the Vermont Historical Society and we attended a dinner this spring…

Crab and Corn Salad on Corn Fritters

Make this salad and fritters, any number of ways, the star is always the corn. It’s corn season! That means corn on the cobb, corn chowder, cornbread, succotash, corn pudding, and corn fritters. At this time of year, it is not unknown in our house to have a supper that consists solely of corn on the…

Not quite your mother’s Succotash

It’s so much fun to cook this time of year! The farm stand dictates supper, and it’s always good! It’s not surprising that many traditional New England dishes use corn, beans, potatoes, squash, peppers, and tomatoes. These were all gifts of the New World, foods that the First Americans cultivated and enjoyed for thousands of…

Broccolini Salad with Toasted Garlic

Inspired by local produce treasures, this remake of broccoli salad will please (almost) everyone! You never know what you are going to find at the farmers market or the farm stand this time of year. This week, I found some lovely, just-picked broccolini in flower and I knew I would use every part of it…

Three Cabbage Carnival Salad

It is kind of a slaw, kind of a cabbage salad, it’s full of color, and it feeds a crowd! It is summer cookout time, and we gather together, bringing food and conversation to the table. If I’m asked to bring a salad, I like to stray from the old standby recipes of potato salad,…

Mushroom, Leek & Garlic Scape Pasta

Fresh and bright, these early summer flavors combine for a satisfying bowl of pasta that pleases the whole family. You never know what you are going to find at the farmers market this time of year, but whatever you find, you can spin some magic and come up with something delicious for supper, often using…

Shrimp Stuffed Avocados

Serving this salad in little avocado boats adds a little bit of festive to a summer dinner. When I was growing up, I doubt I ever saw an avocado. Now, there’s hardly a day when I don’t find one on my plate in some form from breakfast to party appetizer. They are everywhere! My mother-in-law…

Cauliflower & Potato Salad

Less carbs and calories than the classic, but with the traditional summer flavor. I loved my mother’s potato salad. There was nothing out of the ordinary about it, and she made it slightly different each time, but she always included potatoes, eggs, onion, mayonnaise, and chives. Sometimes she added peas, fresh parsley, scallions, but usually…

Thai Baked Tofu with Peanut & Sesame

Flavorful and satisfying, even the meat-lovers will enjoy this! This is one of my favorite lunches or snacks. It is a little spicy, a little sweet, a little sour, and a whole lot savory. I find it addictive as well! Our local food co-op offered a baked thai tofu in its “Grab and Go” section…

Spicy Guacamole Salad

A refreshing guacamole is not just a dip for corn chips. With just a few additions, you have a lovely spring salad or first course. Add a little shrimp, and you have a light lunch. I love avocados and eat them in some form most days. They are great simply sliced and drizzled with citrus…

Spring Foragers Supper

Celebrate early spring with the New England’s signature delicacies of fiddleheads, dandelions, ramps, and mushrooms, in two mid-week meals. The season of foraging has begun. Fiddleheads are everywhere, dandelion greens are decorating the lawn, wild onions are poking their heads up, and any day now, the reclusive morel mushrooms will arrive. In the garden, large…

Chèvre & Cranberry Stuffed Shiitake Mushrooms

Little Peruvian “Beak Peppers,” also known as Sweetie Drops, are making their way to our dinner plates adding a little punch of acid and mild heat. While roaming through the market this week, I came across two unusual ingredients and knew I had to create a dish that would use them both. The first was…

Homemade Hummus with Roasted Chickpeas

If you make it from scratch with dried chickpeas, this dip not only tastes better than what you find in the market, but it is quite economical as well. I love hummus. I always have some in my refrigerator and I use it for dips and as a spread on sandwiches or crackers. As delicious…