Black Bean & Rice Stuffed Red Peppers

A little salsa, a little heat, a simple makeover of Mom’s “Stuffed Peppers” Back in the day, not really so long ago, if you followed a vegetarian diet, you were instructed at every turn to combine your foods so that you had “complete protein” in every meal, and that often meant rice and beans. Since…

A New Take on Classic New England Stewed Beans

            This New England classic can be slow cooked all day on the stove, in the oven, or in a slow cooker. Or, you can make them in a fraction of the time in a pressure cooker, or one of the more modern multi-cookers that everyone seems to be using these days. My mother was…

Mushroom Soup Four Ways!

From Vegan to Full Fat, this Savory Soup Can be Made Exactly How You Like It! On a chilly winter night, hot soup is always welcome, and after the indulgences of the holidays, something healthy is a welcome delight. Whether a hearty stew or light broth, soups warm both the body and soul, often bringing…

New Year’s Shrimp Egg Rolls with Homemade Duck Sauce

A family tradition that is fun for all ages. The kids and I make Homemade Egg Rolls, Fried Rice, and Crab Rangoons every New Years. It is a change from other foods we’ve been feasting on the last couple of weeks, and it is always a lot of fun. It takes only moments for the…

Autumn Salad of Beets and Goat Cheese

Root Vegetables are Lovely as a Side Dish, but Even Better as a Salad It is snowing outside and it is late Autumn in Vermont. We just finished Thanksgiving, and we’ve eaten a lot of rich and wonderful foods. But we need a break! Something a little more healthful please! It’s time for salads, but…

Spicy Greens with Blue Cheese, Pears & Pecans

This Trio of Flavors Moves Easily from Summer Salad to Autumn Side Growing up, there was always Swiss chard in the garden, one of my mom’s favorite greens. From spring through nearly winter, this cut-and-come-again green is a backbone of the New England kitchen garden, a workhorse for its durability, and also for its beauty…

Gilfeather Turnip Soufflé

The Humble “Vermont State Vegetable” Gets Dressed Up in a Soufflé, and Dressed Down in a Humble Soup or Sauté! Turnip soufflé? I know. Turnips are a common vegetable, peasant food, abundant in heartiness, and modest in appearance. Some would even say ugly. Soufflé brings to mind images of French restaurants and fancy brunch with…

Sweet & Sour Brussels Sprouts

You don’t have to be a fan of Brussels sprouts to like this dish! It has everything going for it: caramelized bits of sprouts, a little sweet from the apple and maple syrup and a little tang from the vinegar. It is also a great dish because everything in it except the olive oil and…

Roasted Tomato Sauce & Quick Roasted Pasta Sauce

When you roast vegetables, the flavor is always enhanced. This tomato sauce has an intensity that is hard to achieve if you cook your tomatoes in a pot. It also needs less babysitting. If you have a lot of tomatoes to process, this is the quickest and easiest way. Look for bargains at the farm…

“Three Sisters” Baked Frittata

Corn, Beans, and Squash Revered by the Native Population, Combine for Delicious Meals  When Indigenous Peoples’ Day arrives, I make a meal to honor the Native American population, and if I’m lucky I can even get the last of the local sweet corn to use. If not, I always have some in the freezer tucked…

Wild Mushrooms Galore!

Now’s the time to find wild treasures at farmers markets and farm stands. From soup to pate, mushrooms are the star! Hen of the woods. Chicken of the Woods. Lobsters. Winecaps. Combstooth and Lion’s Main. Ah, Yellowfoot Chanterelles and Black Trumpets! Some of our favorite mushrooms appear in the fall. Once we finally got some…

Corn Stuffed Baked Tomatoes

Delicious Surplus!             This is a great dish to make when there is surplus of everything, even the basil to garnish. You can add other other seasonal vegetables to this stuffing, just keep the dice small, and vegetables mild in flavor. I added a small zucchini when I last made this dish, and I’ve also…