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…

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…