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…
Category: Vegetables
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…
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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…
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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.
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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…
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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…
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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…
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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…
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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…
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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,…
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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…
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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…
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Grilled Summer Vegetables with Charred Scallion Garlic Dressing
I love grilling when the weather finally turns and Autumn whispers “hurry up, I’m almost here, get your grilling in!” I’m not a fan of standing over a grill filled with red-hot coals while it is 95 degrees out and extremely humid. But as soon as September creeps in, I’m out there grilling whatever I…
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Napa Cabbage Salad with Ginger and Lime Dressing
Crunchy, a little savory, a little sour, and a little sweet! I love a salad with lots of interest! A salad that serves as a meal needs to have a lot going for it in my book – color, texture, a variety of flavors, and a good balance of sweet, salty, sour, and savory, with…
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Grilled Red Pepper Soup – Three Ways
The farm stands right now are filled with bargains. You’ll find sweet red peppers, pricey most of the year, offered by the basketful! They are so pretty! Beautiful, deep red and delicious in so many dishes. Stuff them, chop them up for the freezer, sauté them with onions and serve atop a bed of rice….
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Poblano Peppers Stuffed with Fregola and Summer Vegetables
We have an abundance of beautiful peppers of all sorts at the farm stands and farmers markets right now, all types and all sizes, hot and sweet, large and small. One of our family’s favorite peppers is the poblano. It carries just a little heat (although you never know, sometimes you can get one that…
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Corn and Black Bean Salad with Malt Vinegar Dressing
During corn season in Vermont, we often have left-over corn we’ve cut from the cobs, perfect in salads, especially with a little accent of craft beer! Actually, sometimes it’s a big container leftover! I’ll usually buy a full dozen ears of corn, and what we don’t eat gets cut off the cob and either frozen…
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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,…
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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!…
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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,…
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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…
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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…
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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…
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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…
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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…
