Sweet & Sour Autumn Slaw

Who doesn’t love a nice crunchy slaw? This one is packed with flavor that only gets better with time. Sometimes I find the weirdest things at the farmers market. This week, my eyes spied a cone-shaped cabbage. Yes. Connie Conehead would have snapped it up in a minute. I already had a head of radicchio…

Scallion and Patty Pancakes

Right about now, you’ve probably got a lot of summer squash to use! Did you plant too many summer squash? Did your neighbor? At this time of year, summer squashes are bountiful so we’re digging out our recipes for ratatouille, roasted vegetables, zucchini bread and cakes, and any number of other dishes to use up…

Sea Scallops and Baby Potatoes in Purgatory

Any time of day, this flavorful dish is a crowd pleaser! We love eggs in purgatory, the Italian version of shakshuka, a spicy tomato sauce in which eggs are simmered. It is a delicious breakfast, brunch, or supper dish, that is popular around the world.  Let’s make a swap! But for a different take on…

Celebrate the Season with a Luscious Lighter Strawberries Romanoff

This is a much lighter version of the old standby, with all the flavor and beauty. Strawberries are our first fruit of the season, and we wait all year for these beautiful little gems. Sweet, sometimes with a tart edge, red through and through, there is something magical about the aroma of macerated strawberries when…

Pineapple Stuffed Portobello Mushrooms

My mother always made a ham at Easter. She cut crisscross marks all over, slathered it in mustard and brown sugar, sometimes varying the topping. One of my first jobs was putting the little whole cloves in each intersection of the cuts. Toward the end of baking, she adorned the entire ham with pineapple rings…

Baked Tofu with Mustard Cream Succotash and Fregula

Heavenly. Creamy. This dish made with veggies tucked in your freezer is good for you too! The garden is offering up a few chives right now, and this weekend I’ll tuck some lettuce in the cold-frame to at least give the illusion of gardening season starting. The squill is blooming, the daffodils are budding, and…

(Today’s)Yankee Bean and Macaroni Soup

A New England classic that stands the test of time – inexpensive, quick, and really tasty. When I was growing up, Mom often put together a “Yankee Bean Soup” using leftover beans from another meal and a ham bone for flavor. It was a quick meal, tasty, filling, and usually served up with biscuits. There…

Colcannon Cabbage Wraps with French-Fried Potato Peels

Rustic, tasty, filling, inexpensive, but also worthy of company. Who could ask for anything more? The Irish in me looks forward to St. Patrick’s Day cooking because there is usually a potato involved! One of my favorite country dishes is colcannon, a humble bowl of mashed potatoes mixed with kale or cabbage a few scallions…

Roasted Baby Carrots with Pickled Ginger and Fresh Mint

Everyone in our family likes carrots, and I’ve made them a hundred ways! Here’s 101! This recipe of roasted carrots with a ginger mint topping is one of my favorites. Quick, easy, inexpensive, and you make use of the tops as well as the root, every inch of the healthful vegetable! This recipe was actually…

If you don’t like the weather…

In New England, we’re told if you don’t like the weather, wait a minute and it will change. This is quite often true! So let’s just cook. In the past week, we’ve gone from temperatures below zero to shirt-sleeve weather. We’ve had snow, rain, sunshine, sleet, mud, and a howling wind storm. Yesterday morning I…

Noodles with Tuna and Peas

Tastier and easier than that retro Tuna Noodle Casserole you may have grown up with (or not!). We have a vegan version too! I did not grow up with Tuna Noodle Casserole in our home. I guess my mother did not like it, or my dad! She loved egg noodles though, and usually served them…

Potato and Carrot Soup garnished with a few memories

It’s still cold and icy, so it’s time for comfort soup. In this house, that probably means potatoes and usually soup. There’s both a shrimp and a vegan version! It’s been cold and icy, and February arrived this week reminding us that even though the sunlight is slowing returning, we are still sitting firmly in…

A Celebration of Citrus: Fennel, Grapefruit, and Blood Orange Salad

Light and refreshing, this dish shows off citrus at its best!  In the dead of winter, when our fresh local produce is limited to root vegetables and greens, the seasonal citrus from the south are vibrant rays of sunshine. I look forward to all the varieties of oranges available, especially the sweet and colorful blood…

Tomato Rice with Broccoli Rabe and Roasted Garlic

It’s tasty and economical, and with a few additions this humble dish can star at a dinner party! From Mexico to Malaysia, and just about everywhere else, there are recipes for simple rice and tomato dishes that offer a wide variety of flavors and options. A base for the simple or the complicated, they create…

French Lentils with Hakurei Turnips and Sweet Potatoes

This recipe is delicious on a cold autumn night. Lentils are hearty and satisfying, and the addition of the turnips and sweet potatoes round out the flavors, textures, and nutrition in this dish. You can serve it straight up, or dress it up for company with a piece of fish or tofu.  The base of…

Sushi Salad with Shrimp, Pickled Ginger, & Wasabi Dressing

A salad using some common components of a sushi roll fits the bill as a light offering, and it’s also quick and easy to make. Now, one might not immediately associate Vermont with the growing of ginger, and yet, in the past few years these exotic tropical nuggets, along with their cousin turmeric, are making…

Right Now, the World Needs Apple Crisp

And this one’s a blushing delight! You know it’s Autumn when you catch that first whiff of apples cooking, especially apple crisp, and right now, the whole world needs a nice big portion.       Irresistible! Who can resist the site, the smell, the texture of the crispy top, and spicy softened apples? In this version, I’ve…

Fondant Potatoes with Rosemary and Black Truffle Oil

A vintage potato dish with a couple of twists!  Years ago, I was served beautiful little Pommes de terre fondant at a fancy, albeit a bit old fashioned, restaurant in New York City. These classic little cylinders of potato were beautifully browned and then baked in the oven in thyme, chicken stock, and butter until they were…

Fennel and Leek “Vichyssoise” with Seared Scallops

A lighter version of one of our family’s favorites. Guilt-free, but just as delicious! It’s not a traditional Vichyssoise, but it is just as delicious (and there’s a vegan alternative too). My mother-in-law Pat Read was one of the best chefs I’ve ever known, and I learned lots from her. She ran two splendid restaurants…

Corn and Red Pepper Fritters with Poached Eggs and Salsa

Hurry! Corn season is fast winding down. This dish will serve as breakfast, brunch, or a quick summer supper, and there’s simple vegan and gluten-free options as well. We are approaching the Equinox, and with it the final days of our corn season. This is the time to squeeze in as many fresh corn dishes…

Grilled Peaches with Ginger Rum Sauce

It’s Peach Season and we simply can’t get enough! This is the week when it seems we have every wonderful local fruit possible. Muskmelons, blueberries and raspberries, tasty apples, plums, and the show-off of the season – fresh, juicy peaches. I stopped at the farm stand and smelled the peaches the second I walked through…

Roasted Rainbow Potato Salad with Melted Chèvre Dressing

This salad comes together quickly, and the warmth of the roasted vegetables melts the cheese to create the dressing! So many wonderful vegetables at the farm stand right now! This is the time of year when the vegetables dictate what supper is going to be, and that’s all right with me!             A rainbow in my…