Grilled Summer Vegetables with Charred Scallion Garlic Dressing

I love grilling when the weather finally turns and Autumn whispers “hurry up, I’m almost here, get your grilling in!” I’m not a fan of standing over a grill filled with red-hot coals while it is 95 degrees out and extremely humid. But as soon as September creeps in, I’m out there grilling whatever I…

Corn and Black Bean Salad with Malt Vinegar Dressing

During corn season in Vermont, we often have left-over corn we’ve cut from the cobs, perfect in salads, especially with a little accent of craft beer! Actually, sometimes it’s a big container leftover! I’ll usually buy a full dozen ears of corn, and what we don’t eat gets cut off the cob and either frozen…

Haricot Verts with Cherry Tomatoes and Hazelnuts

With a few little twists, these thin French green beans are company’s-coming delicious on a week night. (subtopic, am I the only one having trouble with this new editor?????) It’s a good day when I find the beautiful little French green beans, called haricot verts, at the market. Straight and thin, tender and quite flavorful,…

Savory Rice Pudding with Corn and Coconut

It’s savory, but also sweet, and bursting with corn flavor. For a while, I’ve been thinking about making a savory rice pudding, something that could serve as a side dish or base for a stir fry or other veggies. Since it is Corn Season in Vermont, the idea of combining rice pudding with corn pudding…

Summer Squash and Broccoli Rabe Sauté

Fresh from the farm Broccoli Rabe and Summer Squash combine with Toasted Garlic and the unexpected pop of Preserved Lemon for a bright and pleasing summer dish At this  time of year, we can easily make a quick ands simple meal out of what is available at the farmers market and farm stands, which is an awful lot!…

Green Beans, Potatoes, and Mushrooms on the Side

It is the time of plenty, so many vegetables, so little time! I always feel incredibly lucky in the summer when there is so much fresh produce available. The farm stands and farmers markets have so many options, it is easy to get carried away and buy too much! Luckily, because it is so fresh,…

First Corn Salad with Orecchiette Pasta and Wasabi Dressing

New Englanders wait for Sweet Corn Season all year, and for two months we delight in using it as much as possible, from breakfast to dinner, and the occasional midnight snack! Of course, the absolute best way to eat that first ear is quickly cooked (steamed, grilled, roasted, boiled, your choice) and served with lots…

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…

Mushroom Stuffed Patty Pan Squash

Summer squash are abundant right now, and there are hundreds of sweet and savory ways to use these seasonal fruits. No matter the shape, they beg to be stuffed. I love stuffing squashes, whether summer or winter. You can add just about anything to the stuffing from fresh local mushrooms to leftovers from last night’s…

Buttons and Bows

Button mushrooms and bow-tie pasta combine with fresh from the garden vegetables for a delightful summer salad.  I remember my Mom fussing about in our kitchen and singing a silly little song about Buttons and Bows and telling me that although she liked the song it was stuck in her head and she was singing it…

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…

Sweet Corn and Potato Salad

The corn’s the star here, but we’ve added some horseradish to wake up the potatoes! I love salads that get better as they sit in the refrigerator! This combination of corn, potatoes, horseradish, and chives, invites seconds! The corn’s the star, but everything else, lightly dressed, is happy to lend flavor Pantry meal This was…