After the Beach Salad with Low Fat Herbed Ranch Dressing

We’ve indulged, and now we want goodness that still tastes good. This ranch dressing recipe has no saturated animal fat, but tons of garden-fresh flavor and tang. There are many days when all I crave is a beautiful green salad, especially if we’ve been out of town and eating less healthful than we should. Last…

Grilled Napa Cabbage with Spicy Avocado Dill Dressing

A simple salad with the delightful high summer flavors of dill and smoke! When I was growing up, my Aunt Jeanette had a marvelous stand of self-sown dill plants by the edge of her garden. Her dill was happily shared with those in the family making pickles or dilly beans this time of year. I…

A Spring Fling! Roasted Cod and Sugar Snaps with Rhubarb Sauce

Spring treasurers unite for a memorable meal! Spring in Vermont means lots of delicious happenings, including vibrant red rhubarb, and delectable sugar snap peas bursting with freshness. Combine these wonderful ingredients with locally grown shiitake mushrooms and sweet Atlantic cod, and you’ve got a winning dish. Not for everyone Rhubarb is one of my favorites,…

Potato Crusted Sesame Tuna with Spicy Lime Dressing

Lightly seared tuna is a once in a while indulgence, and sesame is always a great partner. My mother-in-law Pat was an accomplished chef and she taught me quite a few little tricks of the trade. One of her favorite ingredients to sneak into a high-end meal was potato flakes! This humble ingredient makes pretty…

Seven Roasted Autumn Vegetables and One Exquisite Sauce

Pick a rainbow of autumn vegetables, top a bed of wilted greens, and enhance with a simple Maple, Miso, and Mustard Sauce. It is the perfect time of year to think about a big platter of roasted vegetables, especially the delicious roots of the season. I feel truly blessed to live in a beautiful and…

Rigatoni with Butternut Squash and Roasted Garlic

Autumn flavors combine with pasta for comfort food delight! The weather finally turned this weekend to crisp and cooler, and then rainy and dank. Lulled by a long, warm early Autumn, we’re all scrambling now to finish those yard chores before snow. Although the thermometer dipped and hovered close to freezing, and the chilly rains…

Aunt Mary’s Salt Cod Cakes

The fish that fed the world, traveled from my Aunt’s kitchen to mine, with a few changes along the way. My Aunt Mary made cod cakes frequently, with a flavor that still tickles the memory after all these years. An old New England standby, these were extremely economical, although usually a bit on the bland…

Sushi Salad with Shrimp, Pickled Ginger, & Wasabi Dressing

A salad using some common components of a sushi roll fits the bill as a light offering, and it’s also quick and easy to make. Now, one might not immediately associate Vermont with the growing of ginger, and yet, in the past few years these exotic tropical nuggets, along with their cousin turmeric, are making…

Salad Niçoise with Sesame Ginger Dressing

A little French, a little Asian, and a lot delicious! I love a composed salad! It is like creating a miniature salad bar on a platter, everyone gets to pick out what they like best, take a little of this or that, and make their own creation. These salads are also quite beautiful! The classic,…

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…

Grilled Peaches with Ginger Rum Sauce

It’s Peach Season and we simply can’t get enough! This is the week when it seems we have every wonderful local fruit possible. Muskmelons, blueberries and raspberries, tasty apples, plums, and the show-off of the season – fresh, juicy peaches. I stopped at the farm stand and smelled the peaches the second I walked through…

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…

Strawberry Orange Crêpes with Nutella Sauce

Strawberries, chocolate, hazelnut, and a hint of orange make this a memorable breakfast. My guests at the inn always loved crêpes, any kind of crêpe, sweet or savory. When it is strawberry season, and they are starting their annual bounty so nothing else will do, of course. It’s a show-off kind of breakfast that is remarkably…

Sweet and Spicy Broccoli and Pea Salad

Not quite Mom’s Broccoli Salad, this one’s a little sweet, a little sour, a little spicy, and a lot flavorful! My mom used to make a broccoli salad in the summer that included a mayonnaise dressing, lots of bacon, apple, walnuts, and purple onions. Everyone loved it, but I thought it might be nice to…

Roasted Carrots and Blood Oranges

The secret ingredient? Kombucha! When I head to the market, especially these days, I try to have a list or at least a pretty good idea of what meals I am shopping for, a plan! However, sometimes we find something beautiful and need a little course correction.             I was looking for some fresh broccoli, and…

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…

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.

Blackberry Syrup, or would you rather a slice of pie?

Berries are plentiful right now, and the squirrel in me is transforming and tucking away these treasures for the rest of the year. I went to the berry farm today and what a selection! I was looking for blackberries, but went away with more blueberries, raspberries, and strawberries! They also offered currants and black raspberries, but…

Black Bean, Poblano, and Red Pepper Enchiladas

A comforting enchilada recipe to make when you have lots of time to putter around in the kitchen (like now?). So, this is not a recipe you make on a hurried weeknight. It’s a recipe you make when you will be home all day and can make the components as your will or energy dictates during […]

A Dressed Up Bowl of Sesame Noodles

A simple bowl of sesame noodles will hit the carb appeal spot most of the time, but with just a few extras, you have a  meal that is as inviting as it is tasty. One of my all-time favorite comfort foods is a simple bowl of sesame noodles. They have flavor and carb appeal, a…

Roasted Asparagus and Potatoes with Maple Dijon Sauce

Although we were teased with daffodil sprouts earlier this week and the calendar said it was the first day of Spring, this is what we woke up to. No, it didn’t last long, but that is hardly the point. What I needed was asparagus I decided I needed asparagus. I knew I had two bags…

Baked Falafels with Lemon Tahini Sauce

You don’t need a deep fryer to make these crispy little balls of chickpeas and spices. They can be prepared in the oven and still have that traditional flavor and texture. I’ll never forget the first time I had falafel, decades ago. My girlfriend and I went to Boston to attend a writers conference, a…

Sweet and Sour Stuffed Portabella Mushrooms

A versatile recipe that is not overly sweet or sour, just right in the middle of delicious. I love stuffing vegetables –– peppers, tomatoes, onions, zucchini. But my favorite is portabella mushrooms. They just ask to be stuffed with something. Whenever I use them in a recipe where they are sliced up I think it…

Green Curry with Scallops and Peas

A flavorful curry will always wake up dinner. This one is almost as quick as opening a can of curry paste, and much fresher in taste! Swap in tempeh, and you have a delicious vegan version. One of the downfalls of living in Vermont in the winter is that we don’t always have every ingredient…