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…

Cranberry Orange Relish with Horseradish and Sage

Thanksgiving update. While we had both this relish and beautifully prepared from scratch cranberry sauce, neither made it to the table! Just as we were clearing the dishes, someone remarked, “Where’s the cranberry sauce!” Just five ingredients, buzzed in a food processor, and you have a tangy relish for your holiday table. And no cooking!…

Sour Cream Blueberry Pancakes

Shh, don’t tell the kids they are good for them… Of all the dishes I served up at the inn for 18 years, the most frequently requested meal from repeat guests was blueberry pancakes. People remember them, think about them, desire them, and will eat them with gusto when served. Not only a favorite of…

My Sunday Pasta Sauce

My house all-purpose pasta sauce that’s great on everything from spaghetti to after-school English muffin pizzas. And nothing is wasted in this slow-simmered sauce. Mom would approve! It’s Sunday. We have plenty of time to cook and we want to make the home smell wonderful. We also want to have plenty of leftovers for other…

Spiced Currants

Slightly tart, slightly sweet, this vintage recipe needed little to enhance its flavor. My luck was with me when I found some beautiful currants at the farmers market this week. In our area, they arrive with the blueberries and are gone in a blink, a favorite of the birds as well as the humans, so…

Rumtum Diddy

It’s a funny name, but this inexpensive Depression-era dish will feed a family quickly and deliciously. While researching Depression-era recipes for a different project, I came across several versions of an old New England supper staple during these hard times –– “Rinktum Diddy” or Rum Tum Diddy or Rum Tim Ditty. No one seemed to…

Chicken Thighs with Chive Pesto

The freshness of spring and the beauty of flowers combine to make this topping memorable I planted a small clump of chives in my garden many years ago. I now have four large clumps, and have given away many more starts to friends and relatives. They are hardy in a New England garden, and they…

Slow Roasted Duck with Cherry & Fennel Sauce

Roast it slow, and the oven does all the work! Serve with either a long-summered or quick sauce. We don’t cook duck very often. We think of it as a holiday or special occasion dish. But we keep one or two in the freezer that we buy from a local farmer, and once in a…

Crunchy Oven-Baked Haddock with Herbs

From April to November, New England Haddock is at its most plentiful. Of all the Atlantic whitefish, haddock’s flavor profile is unique and sought after. I know it is a favorite of my family. My mother cooked haddock, cod, and other whitefish simply. On a Friday night when she had more time, she cut up haddock…

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…

Party Wings and 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 not a one-shop…

Potato Crusted Dijon Chicken

A quick and flavorful weeknight meal that uses only three ingredients, plus the sauce, which uses only three more! Although this budget-friendly dish is extremely quick to make and uses few ingredients, it can stand up to the scrutiny of company as well. I cook mine in a cast iron frying pan, my trusty kitchen…