Potato and Corn Stuffed Poblano Peppers

Stuffed with potatoes, more peppers, and topped with tomatoes, this dish could be a study in nightshades! When I visited the farmers market last week, I found the most beautiful poblano peppers I think I’ve ever seen. Deep green, smooth, and large, I knew they would be the center of a meal, more than likely…

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…

New England jonnycakes: traditional, yet ready for the party!

In New England, these little flatbreads have a long history from the indigenous population to today’s dressed-up tables. In New England, these little cornmeal pancakes are called jonnycakes (no “h”), sometimes jonny cakes, two words; in the south, they may be referred to as journey cakes or hoe cakes. They are also known as ashcake,…

English Peas with Brown Butter & Honey

We wait for them all year, and happily, our patience is rewarded with these quick-cooking emeralds of the garden! When our peas come in, we eat them as often as possible because we blink, and they are gone. The rest of the year, we satisfy the craving with the frozen peas available to us all,…

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…

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…

Sugar Snap Peas with Baby Carrots

It’s peas and carrots updated for 2019! There is no excuse for grabbing a bag of frozen peas and carrots at this time of year. The first spring plantings of both are hitting the farm stands and farmers markets, and are they ever tasty. With a little updating, peas and carrots move from an invisible…

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…

Heavenly Baked Blooming Onions

The smell of baking onions drives the hungry wild! One of my favorite commentators on Vermont Public Radio for many years was the late Janet Green, whose homespun reflections were often memorable in some way. In one of her programs, she talked about what to do when dinner is going to be a bit late,…

Quick Braised Spring Vegetables with Mint

Rhubarb adds the tart, spring radishes and turnips the savory, and a touch of honey balances it all out. Spring is finally here and we are now getting a steady supply of lettuces and tons of other greens, radishes, asparagus, and little turnips. Ruby red stalks of rhubarb have also made their debut, and together…

Pasta with Asparagus and Spring Peas

Asparagus. Spring Peas. Vidalia Onions. In the time it takes to cook the pasta, you have a dish ready to serve. The asparagus has been stubborn this year. We’ve had a cold, wet spring, even snow this week in higher elevations! We live in a river valley, so we escaped the white, but it was…

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…

Marinated Spring Vegetables

You can use either fiddleheads or asparagus, ramps or scallions. These spring treasures will add a pleasant freshness to any meal! When local wild spring vegetables are bountiful, we look for every way possible to use them. Fiddleheads make only the briefest of appearances in our Northern woods, but when they start poking their little…

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…