Haricot Verts with Cherry Tomatoes and Hazelnuts

With a few little twists, these thin French green beans are company’s-coming delicious on a week night. (subtopic, am I the only one having trouble with this new editor?????) It’s a good day when I find the beautiful little French green beans, called haricot verts, at the market. Straight and thin, tender and quite flavorful,…

Summer Squash and Broccoli Rabe Sauté

Fresh from the farm Broccoli Rabe and Summer Squash combine with Toasted Garlic and the unexpected pop of Preserved Lemon for a bright and pleasing summer dish At this  time of year, we can easily make a quick ands simple meal out of what is available at the farmers market and farm stands, which is an awful lot!…

Green Beans, Potatoes, and Mushrooms on the Side

It is the time of plenty, so many vegetables, so little time! I always feel incredibly lucky in the summer when there is so much fresh produce available. The farm stands and farmers markets have so many options, it is easy to get carried away and buy too much! Luckily, because it is so fresh,…

First Corn Salad with Orecchiette Pasta and Wasabi Dressing

New Englanders wait for Sweet Corn Season all year, and for two months we delight in using it as much as possible, from breakfast to dinner, and the occasional midnight snack! Of course, the absolute best way to eat that first ear is quickly cooked (steamed, grilled, roasted, boiled, your choice) and served with lots…

Marinated Artichoke Hearts and Sun-Dried Tomatoes

Put this together with simple pantry ingredients in just a few moments! We love little nibbles before a dinner party. Little bites of delicious treats while we catch up a bit, pour a glass of wine, or while we prep the meal. It can be something as simple as a bowl of spiced nuts, a…

Sweet Corn and Potato Salad

The corn’s the star here, but we’ve added some horseradish to wake up the potatoes! I love salads that get better as they sit in the refrigerator! This combination of corn, potatoes, horseradish, and chives, invites seconds! The corn’s the star, but everything else, lightly dressed, is happy to lend flavor Pantry meal This was…

Forbidden Rice with Wild Spring Vegetables

 Ramps and fiddleheads join with the first asparagus to create a delicious dish using black forbidden rice. Wild ramps and fiddleheads have made their spring debut in Southern Vermont and at least one of them finds its way to our dinner plates most nights. Whether a simple sauté or soup, or a component in a…

Fiddleheads, Vidalia Onions, and Baby Potatoes

They are only here for a short while, so seek them out now! Our farm stand opened with lots of glorious spring flowers and a nice bounty of fiddlehead ferns! After prepping them, I decided to use the little fiddleheads with baby potatoes and Vidalia onions, which are also in season, although not grown here…

May Day and Fiddlehead Ferns

Welcome May! It poured most of the day, so no May Pole or Morris Dancers this year, although we often celebrate the day even in the rain if its a gentle one! Sometimes we get lucky and May Day is a beautiful sunny day –– not always! May still happens. The rain this week is…

Sugar Snaps with Garlic and Coconut

Garlic and Coconut are a great flavor combination, and make a delicious and quick spring side dish. I’ve planted my sugar snap peas in the garden, but it will be a while before I see any rewards for my efforts. While peas love cool weather, this spring has been a little cooler than most, so…

Fregola Salad with Asparagus and Artichokes

The flavorful dressing in this fregola pasta salad lends itself to the vibrant spring asparagus. Once asparagus season starts, I’m happy! It’s not quite here yet locally, but I couldn’t wait, and used the last of the frozen asparagus in one of my favorite salads to console myself after the appearance of more snow flurries…

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…