Roasted Carrots with Carrot Top Pesto

Save these gems from the compost bin, add some maple syrup and ginger, and you have a delicious pesto! I have to admit, most of the time I have used carrot greens, or tops, as an addition to the stock pot so as not to waste them, or occasionally added a few leaves to salads….

Almost Spring Salad

This is one of those simple salads that tastes better the next day after everything has a chance to get acquainted – but it’s pretty good the first day too! It feels like spring. Most of my snow has melted (for now), the frost is leaving the ground, and mud is everywhere. The neighbor’s chickens…

Sweet and Sour Stuffed Portabella Mushrooms

A versatile recipe that is not overly sweet or sour, just right in the middle of delicious. I love stuffing vegetables –– peppers, tomatoes, onions, zucchini. But my favorite is portabella mushrooms. They just ask to be stuffed with something. Whenever I use them in a recipe where they are sliced up I think it…

Black Bean and Corn Salad

Corn and beans are a delicious combination, and when accompanied by lots of other flavorful and colorful vegetables, they shine. This is a vibrant salad with warm spices and lots of crunch! This little collection of beans, corn, vegetables, and spices can play many roles, so make a big batch and serve it differently at…

A Side Dish of Gratitude

The Brussels sprouts, cranberries, leek, and spinach that never made it to the Thanksgiving table got their time to shine as a tasty weeknight side. We have lots of local Brussels sprouts available to us through the winter months in the North, so it’s fun to play around with different ways to cook and combine…

Mom’s Best Mashed Potatoes with a Potato Peeling Twist

What’s better than mashed potatoes? How about a crispy potato peeling topping? If we forgot mashed potatoes at the Thanksgiving table, there would be a revolt. But since we need to please all eaters with this important dish, making it vegan friendly is as simple as it is important! I think I would definitely rate […]

Orange and Paprika Shrimp Stir-Fry

It’s a treat for the eyes as well as the palate, and you everyone can make it their own! At least once a week, and often two, we have a stir-fry of some sort for supper/dinner. A stir-fry is my go-to fast food because it doesn’t require a recipe or even a lot of thought….

Yankee Cranberry Bean Soup

It was an old standby, a large pot of flavorful and filling soup that fed an army using pantry staples and leftover scraps. My mother made yankee bean soup when she had a leftover ham bone and bits of ham and wasn’t planning to make her split pea soup. She didn’t have an actual recipe…

Moroccan Spiced Carrots and Potatoes with Rosemary Crème Fraîche

Carrots and potatoes love to be together, whether mashed, steamed, grilled, or roasted. Add a sauce (traditional or vegan) made with rosemary, garlic, and lemon, and you have a winning side dish. I find myself thinking about side dishes this week. Our first snow flurries and plummeting temperatures this week, left no denying the fact…

A Study in Purple…

I didn’t intend for it to happen, but when I went to make the roasted vegetables for Sunday dinner, they were all purple! So I threw in a bunch of grapes for good measure. I sent my husband to the market to get sweet potatoes, and he came back with a purple variety. They were…

Brussels Sprouts with Fennel in Sherry Shallot Cream Sauce

Fennel is used three ways in this dish, but Brussels sprouts are still the star. As the holidays approach, I’m already thinking about side dishes for those feature meals and family gatherings. Often, people look forward to the sides as much as they do the turkey. I’ve made Brussels sprouts lots of different ways, and…

Autumn Turnip and Carrot Cakes

Stay with me please, I know the word turnip does not inspire a lot of sexy vegetable glamor, but they are good! Turnips and root vegetables are the star of this little fritter, and we’re using the lovely tops as well. We have definitely moved into root vegetable world! The markets are filled with carrots and…

Watermelon Radish Salad with Honey Lime Dressing

One thing the farm stands boast right now is color, and lots of it, from vibrant orange squashes and sweet potatoes, to hardy vibrant pink radishes! I love color on the plate, and this time of year we can easily serve up that daily rainbow of vegetables. One of my favorite colors is the deep…

Kale and Brussels Sprouts Salad

Sweet fall kale and Brussels sprouts are delightful in a salad surrounded by colorful autumn vegetables, and topped with a Creamy Lemon Parmesan Dressing. I raided the kale from my garden today and had lots of it to use. In the fall and winter, the kale is much sweeter than in the summer, and right…

Autumn Pot Pie with Roasted Vegetables

The ultimate comfort food, but in this version no one will miss the meat (especially if you don’t bother to tell them it’s not there…) There is one dish everyone in my family agrees on – a pot pie. Chicken pot pie, turkey pot pie, and seafood pot pie are the favorites, but I think…

Roasted Sweet Potatoes with Basil and Lemon Sauce

Add a few pomegranate seeds and lots of black pepper, and you have a tasty side dish with balance and texture. Sweet potatoes. They are nutritious, lovely to look at and, well, sweet. In a savory side dish, the sweetness can be a problem to some. I’m not a huge fan of really sweet vegetable…