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…
Category: Vegan options
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…
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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…
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Let’s Have a Party! We’ll Have Crab and Mashed Potato Stuffed Artichoke Bottoms!
A special starter for a dinner party, fun hors d’oeuvre, or a comfort food supper. (And there is a delicious vegan option as well!) First of all, any dish that has mashed potatoes as a prime ingredient is going to be on my favorites list. This has both mashed potatoes and local crab meat, which…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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Peach and Cheddar Tartine on Sourdough Rye Bread
Pick a fruit, pick a cheese (yes, vegan cheese, too) any combination will be good, and you will have a perfect topping for a tartine. My friend Carolyn and I treat each other throughout the year. I get eggs from her lovely flock of hens, and delivery day usually means the handing off of a…
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Chilled Fresh Corn Soup
The sweet corn has hit the farm stands, and summer is showing off some of its best! We wait with great anticipation the beginning of corn season. The first week or two, the corn is not often at its sweetest, but this year, my first ears were sweet and tender. Some for tonight, some for…
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Garlic Scape Mashed Potatoes with Poached Eggs
These quirky little serpent-like garlic scapes at the end of spring just ask to be used in any number of dishes, raw or cooked. It was a beautiful Vermont Summer solstice weekend morning and my husband, sister, and I decided to hit the farmers market in Norwich, a lovely little village just a half hour…
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Sugar Snap Peas with Orzo and Lemon Dill Vinaigrette
This is not your mother’s macaroni salad! Sugar snap peas are in! I was delighted to find them on the shelf of my local farm stand this week. These spring treasurers are as delicious as they are fleeting, so we eat them as frequently as I can at this time of year. They are at…
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Tempting Trio of Spring Treasures
Could there be anything more perfect than finding wild fiddlehead ferns, ramps, and asparagus all in the same day? The blossoms on the trees are just popping out in lacy, pale green wonder. The grass in the fields is beyond green as well, and the odd freshly tilled field scents the air with earth and…
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Stuffed Swiss Chard
It’s the end of our Winter CSA, but we still have lots of veggies to use! It is the end of our winter CSA, so I stocked up on a few favorites to tide us over until the farm stands open and the season begins anew with radishes and lettuces from our fields, plus a…
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Spring Parsnip and Leeks Au Gratin
It is a happy day the first time we see local spring-dug parsnips for sale! Sometimes you find them at the co-ops, a neighbor might bring you a few, but more often you’ll see a pick-up truck at a parking area on the side of the road. Usually, the same person year after year, and he…
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Apple, Onion, and Cheese Party Sandwich
A little sweet, a little savory, and full of flavor, this sandwich can please a crowd and yes, you can make it vegan quite easily. After this long entertainment drought, I’m certainly looking forward to having family and friends over, and it’s never too early to plan for a party. While a big gathering is…
