Ramp and Spring Radish-Top Pesto of Possibilities

Spring is here with great flourish, and we’re celebrating every minute.  It’s been a cold spring, so we’ve had to wait a little longer than we’d like for our early seasonal delights. Wild ramps and fiddleheads are now here in abundance, spring-dug parsnips of course, and the first of the seed-planted radishes and their beautiful…

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…

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…

Swiss Chard with Potatoes and Yellow-Eyed Beans

These New England staples combine for a memorable winter supper that is packed with flavor and nutrition. Our family’s favorite green in the garden when we were growing up was Swiss chard, and it remains one of my personal favorites to this day. In addition to being tasty, it is easy to grow, you can…

Potatoes with Pesto, Peas, and Wild Rice

How could any dish with potatoes and peas not be delicious? This is my new favorite side dish. First, the centerpiece is potatoes, my desert island food, so no dish could start off better. I’ve used colorful baby potatoes here, but you can use any potato you love, just cut them into bite-sized pieces.  This…

Weeknight Mushroom Tetrazzini

If you like a Tetrazzini, you will love this vegetarian version that is filled with mushroom flavor. There’s a baked version with crispy top as well! Like much of the east coast, we had a beautiful snowfall this week. I love a snow day of cooking or baking, making a big mess in the kitchen…

Winter Veggie Stew: A study in orange

This soup is flavorful and warming, and on a cold winter’s night, a welcome supper. It has been grey here in Vermont. Tuesday, we had a bit of sun for a while, but for the most part, the last two weeks have been black and white with a bit of holiday red tossed in. The…

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…

Seven Roasted Autumn Vegetables and One Exquisite Sauce

Pick a rainbow of autumn vegetables, top a bed of wilted greens, and enhance with a simple Maple, Miso, and Mustard Sauce. It is the perfect time of year to think about a big platter of roasted vegetables, especially the delicious roots of the season. I feel truly blessed to live in a beautiful and…

Salad Niçoise with Sesame Ginger Dressing

A little French, a little Asian, and a lot delicious! I love a composed salad! It is like creating a miniature salad bar on a platter, everyone gets to pick out what they like best, take a little of this or that, and make their own creation. These salads are also quite beautiful! The classic,…

Charred Pak Choy Salad with Apple Cider and Miso Dressing

Flavors of the season unite for a delicious and healthful dish! When I was growing up, my dad was the gardener in the family and my mom the cook. He loved puttering with his tomatoes and potatoes, and I think it was probably the only time in his life, besides fishing. when he was alone,…

Three Sisters Succotash

Corn, Beans, and Squash are a timeless combination, and especially delicious in this classic New England dish. We just about live on vegetables this time of year. There are so many wonderful delights just asking to be taken home from the farm stand. Red swaths of tomatoes are everywhere, squashes are turning up in their…

Sweet & Sour Brussels Sprouts

You don’t have to be a fan of Brussels sprouts to like this dish! When I was a child, Brussels sprouts were not my favorite, and I could tell we were having them for dinner the second I walked in the house. The aroma that permeated the house, cooking them to death, and serving them…

Totally Tomatoes!

Red, yellow, orange, purple, green. They’re here! “What’s for dinner?” “Tomatoes.” “Didn’t we have tomatoes for lunch?” “Yep. Guess what we’re having for breakfast?” We wait all year for that blush of red in the garden, and the first few are precious. Nothing beats the flavor of fresh tomato, unadorned except for a sprinkle of…

Stuffed Napa Cabbage Leaves with Peanut Sauce

We love the ease of feeding ourselves a rainbow of nutrition in high summer in Vermont! You never know what you will find at the farm stands and farmers markets in July in Vermont, but it’s a sure bet there will be lots from which to choose and enjoy.             This week, I found everything I…

Herbed Fingerling Potatoes with Mustard and Lemon

I have met very few potatoes I didn’t like. There was a casserole my mother made when we were camping that used canned potatoes. I’ll spare you the details. There was also the gummy blender mashed potatoes I made in high school; I’d been practicing the new Oster with just about everything.  Any way you…

Ramp, Morel Mushroom, and Potato Chowder

This is the taste of the season, welcome on the chilly nights of spring. But if you have a heat wave, you can also eat this soup chilled. As a New Englander, I love a chowder. But at this time of year, I’m not thinking clams or corn, but the beautiful greens of spring. Greens,…

Spring Pea and Asparagus Salad with Radish Top Dressing

If you love peas, you’ll love this salad! Spring means the return of fresh, local green things! Fiddleheads, ramps, spring lettuces, radishes, pea shoots, and the much-anticipated asparagus. How we love those first spears, pulled fresh from the earth! There will be grilled and steamed asparagus, asparagus soup, asparagus in stir fries and salads, served…

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…

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…

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…

Roasted Carrots and Blood Oranges

The secret ingredient? Kombucha! When I head to the market, especially these days, I try to have a list or at least a pretty good idea of what meals I am shopping for, a plan! However, sometimes we find something beautiful and need a little course correction.             I was looking for some fresh broccoli, and…