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…

Cherry Tomatoes and Grilled Artichokes over Couscous

A quick meal that is filled with flavor and nutrition!  I love sauces made from cherry tomatoes. They are easy to make, sweet and delicious, and taste quite a bit different than their larger cousins. When shopping this week, I found some beautiful yellow and red cherry tomatoes, stems and all, and they just begged…

Refrigerator Vegetable Stew

      With just a little hint of the warmth of Provence, this simple vegetarian stew is quick to put together and will make your house warm and inviting while it simmers. This has been a winter of cold and grey, with frequent snows and rains or sleets. Lots of time to stay in the house, light…

Zucchini with Garlic, Lemon, and Hazelnuts

The humble zucchini moves from quiet weeknight sidekick, to dinner party pretty, and it’s quick and easy too! My grill has reappeared from the snow, and while I seldom hesitate to fire it up in the middle of winter, it was just been a little too cold this week to stand there for any length…

Grilled Endive Salad with Carrot Dressing

Endive is usually chopped into a salad or filled with a dip of some sort creamy filling as an appetizer. But grilling brings out the best of this vegetable, and topped with a carrot dressing, it is a memorable meal.

Spaghetti Squash with Fennel, Chard, and Potatoes

Fall vegetables combine to add flavor and texture to the lovely little winter squash that disguises itself as pasta. It’s a funny vegetable. A squash that thinks it’s pasta, offering up spaghetti-like strands when scraped with a fork, or, a plastic pumpkin scraper. As winter squashes go, this one has a mild flavor, almost bland…

Silly Dilly Piccalilli

Green tomatoes carry the promise of ripened fruit if one is patient, but with a lot of them to use up, a few traditional recipes are called into action. Piccalilli is a sweet relish we make in the fall when frosts force us to strip the tomato plants and there are lots of green fruits…

Vermont Cranberry Shell Beans with Shiitake Mushrooms

This is the time of year when you’ll find fresh shelling beans at the farm stands. A quicker cook than dried beans, makes comfort food fast! New Englanders love their beans! Baked beans were the traditional Saturday night supper for decades, still are in many households, and most cooks had their own special recipe. I…

Fall Farm Market Finds

So many wonderful vegetables! I tried three new (to me) winter squashes this season, two modern and one really ancient. You never know what you’ll find at the farmers market these days. Our farmers are stretching the limits of what one would expect to find in a cold northern climate. But we now have reliable…

Autumn Stuffed Delicata Squash

The farm stands are full of every imaginable squash right now, and they beg to be stuffed! Sweet Delicata winter squash are among my favorites. These little gems have a mildly delightful squash flavor and are loaded with nutrition. Every inch of these fruits is edible from the seeds to the peelings, so one little…

Creamy Cauliflower, Leek, and Sage Soup

When the fall vegetables arrive, we suddenly find ourselves with colorful new possibilities.  Cauliflower is a favorite in our family, and leeks a staple that will remain available through the winter. I’m glad of that since I have many recipes that use these sweet, tender members of the onion family. This is a simple soup,…

Roasted Brussels Sprouts and Hen o’ the Woods

            This is a quick and easy recipe, with divine results! A little sweet, a little tart, and deeply flavorful.             They are here, and they’ll be around for duration of cold weather – Brussels sprouts! Sweet little cabbage-like nuggets of flavor and nutrition. They are delicious steamed, sautéed, roasted, and grilled, cooked pretty much any way…

Hakurei Turnips with Ginger, Mint, and Brown Butter

Sweet Hakurei turnips, tops and all, are an early Autumn favorite. A few years ago, we started getting these lovely little Hakurei turnips at our local farm stands. Sweet, crunchy, with only a mild turnip flavor, I almost hesitate to refer to them as a turnip at all! They are a vegetable unto themselves. The…