Sweet or Savory Buckwheat Crêpes

Naturally gluten-free, these lacy traditional crêpes are perfect for either sweet or savory dishes. Buckwheat crêpes are one of my favorites from the family recipe box. My own family loves them as well. I might make them for a Sunday breakfast, brunch with guests, dessert, or as a well-loved after-school snack for my grandchildren.  Everything…

3-Bean Vegetarian Chili

Sometimes, you just have to have chili! Even if someone’s drawn a line in the sand Now, I know the world of chili has definite camps of connoisseurs – there are those who think it can’t possibly be chili if it contains beans, or even tomato, and there are others who can’t imagine the dish…

Sautéed Watercress & Asparagus with Miso

Watercress is far more than just a garnish on the side of the plate, it’s a superfood! We crave fresh, new greens in the spring, just-picked treasures that name their own season and make us feel good. Asparagus season is one of our favorites, right along with fiddlehead and ramp seasons. But although it grows…

Dressed Up Green Beans & Tomatoes

One secret ingredient, and a light adornment of Parmesan, transform the humble green bean into the star of the plate. Green beans are handy to have in the refrigerator. They keep for days, and can be cooked in a matter of minutes. There is nothing like fresh green beans from the garden, steamed, bathed with…

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…

Crispy Saffron Jasmine Rice

A humble cup of white rice can be transformed into an addictively crunchy accent to a weeknight meal! I love rice. I often make a big pot of rice on the weekend and doll it out in various incarnations throughout the week. While my usual house rice is a nutty, brown, jasmine rice, I love…

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…

Cabbage and Carrots With Caraway

Under pressure, this nutritional side dish is made quickly (and without the aroma penetrating the entire house all day) Cabbage is a cheap New England staple vegetable. In the autumn, you can find heads larger than your own at the farm stands for little money, and the winter co-ops and CSAs offer these local treasures…

Roasted Vegetables Make the Meal

Roasting vegetables enhances the flavor––who doesn’t love those caramelized edges? I love roasted vegetables, and I love the process of prepping and roasting them. From potatoes to Brussels sprouts, it is hard to think of any vegetable that doesn’t benefit from the added flavor and texture when roasting. I grew up in a time when…

A Winter Vegetable Curry

              What produce do we have locally in Vermont right now? Roots, fresh greens, more roots, and frozen vegetables. But that’s a lot! The snow is piling up, and we need something to warm us up! The gardens are buried, most of the farm stands are closed, but we…

Purple Reigns Salad

A Flavorful Nutritional Boost for the Hectic Season (and it’s pretty…) I love this salad! Purple reigns, and all that color means it’s loaded with lots of healthful nutrients, a nice boost at low energy days! You can swap out what you like for many of the ingredients; instead of the balsamic, use sherry or…

Spicy Greens with Blue Cheese, Pears & Pecans

This Trio of Flavors Moves Easily from Summer Salad to Autumn Side Growing up, there was always Swiss chard in the garden, one of my mom’s favorite greens. From spring through nearly winter, this cut-and-come-again green is a backbone of the New England kitchen garden, a workhorse for its durability, and also for its beauty…

Conjuring Clarified Consommé

It’s Kitchen Magic at its Best! It really seems like magic when you take a pan of murky stock and in just minutes transform it into crystal clear broth! There is no nutritional reason to clarify stock, it is all about the appearance and nothing more. But if you have never done this, it is…

Gilfeather Turnip Soufflé

The Humble “Vermont State Vegetable” Gets Dressed Up in a Soufflé, and Dressed Down in a Humble Soup or Sauté! Turnip soufflé? I know. Turnips are a common vegetable, peasant food, abundant in heartiness, and modest in appearance. Some would even say ugly. Soufflé brings to mind images of French restaurants and fancy brunch with…

Apple Cake with Whiskey Custard (or Whiskey Cream)

An Upside-Down Cake with Autumn Personality                         I used to make this in our cabin in the woods when I cooked a meal on the wood stove. Once the main dish was about to be served, I’d have this ready and would stick in the oven to bake with the left-over heat…

Sweet & Sour Brussels Sprouts

You don’t have to be a fan of Brussels sprouts to like this dish! It has everything going for it: caramelized bits of sprouts, a little sweet from the apple and maple syrup and a little tang from the vinegar. It is also a great dish because everything in it except the olive oil and…