Blue Cheese Soufflé

On a recent trip to the farmers market, I came upon the most lovely wheel of blue cheese. It was so pretty I got distracted photographing it and missed my chance at a basket of chanterelle mushrooms! When you combine cheese, eggs, and a lot of air, the result is far greater than the sum…

“Galumpkis” stuffed with Mushrooms and Tomato Sauce

These funny sounding rolls of cabbage have a long tradition in New England, and are usually filled with ground meat and a grain such as rice and topped with tomato sauce, but this slow-cooked classic can also be made a little lighter, and quicker. This is a “Slow Food Sunday Recipe” a dish that you…

Grilled Tomato Soup

This flavorful soup is made with tomatoes, onions, and garlic, grilled over charcoal to add a deep, smoky background. The air cooled over the weekend to perfect weather and I used every possible excuse to be outside. Firing up the grill was at the top of the list. When I’m looking for a new spin…

Corn and Cheddar Chowder

It’s August and the corn is abundant and sweet. What could be better than a traditional New England chowder, with the addition of a little Cheddar. When Corn Season is upon us, I hunter-gather at all the farm stands near home and buy a couple of ears from each. Then I cook them and taste….

Potato and Corn Stuffed Poblano Peppers

Stuffed with potatoes, more peppers, and topped with tomatoes, this dish could be a study in nightshades! When I visited the farmers market last week, I found the most beautiful poblano peppers I think I’ve ever seen. Deep green, smooth, and large, I knew they would be the center of a meal, more than likely…

Farmers Market Stir-fry over Buckwheat Spaghetti!

The weekly market is about more than just stocking up on produce. It’s a social gathering place, a music event, educational arena, and a place to discover things you never knew you wanted or needed. Most markets in our area are once a week, unless the “city” here in Vermont is on the larger side,…

Grilled Fish Tacos with Cherry & Radish Salsa

The cherries are in season, so why not use them rather than an imported fruit? Cherry salsa? Why not? We often serve fish tacos with the popular mango salsa, and when I was thinking about making fish tacos recently, I knew I needed to come up with an alternate fruit because of an allergy ––…

Mushroom, Leek & Garlic Scape Pasta

Fresh and bright, these early summer flavors combine for a satisfying bowl of pasta that pleases the whole family. You never know what you are going to find at the farmers market this time of year, but whatever you find, you can spin some magic and come up with something delicious for supper, often using…

Pasta with Asparagus and Spring Peas

Asparagus. Spring Peas. Vidalia Onions. In the time it takes to cook the pasta, you have a dish ready to serve. The asparagus has been stubborn this year. We’ve had a cold, wet spring, even snow this week in higher elevations! We live in a river valley, so we escaped the white, but it was…

Thai Baked Tofu with Peanut & Sesame

Flavorful and satisfying, even the meat-lovers will enjoy this! This is one of my favorite lunches or snacks. It is a little spicy, a little sweet, a little sour, and a whole lot savory. I find it addictive as well! Our local food co-op offered a baked thai tofu in its “Grab and Go” section…

Spring Foragers Supper

Celebrate early spring with the New England’s signature delicacies of fiddleheads, dandelions, ramps, and mushrooms, in two mid-week meals. The season of foraging has begun. Fiddleheads are everywhere, dandelion greens are decorating the lawn, wild onions are poking their heads up, and any day now, the reclusive morel mushrooms will arrive. In the garden, large…

Split Pea and Cauliflower Soup

A little lighter than the original, but packed with flavor and nutrition. In a pressure cooker, this is easily a weeknight dinner. This is my 100th post! Pea soup made from dried legumes is a classic Northern dish with French Canadian roots. On rainy spring nights, this soup warms the bones and adds home comfort…

3-Bean Vegetarian Chili

Sometimes, you just have to have chili! Even if someone’s drawn a line in the sand Now, I know the world of chili has definite camps of connoisseurs – there are those who think it can’t possibly be chili if it contains beans, or even tomato, and there are others who can’t imagine the dish…

Spring Arugula & Lemon Soup

It’s been a long winter and we’re craving greens! With a sunshine hit of lemon, some peppery arugula, this quick soup will wake you out of hibernation! I needed spring this week so I made this soup. We want to be done with snow, and sleet, and mud, and with roasted root vegetables too, no matter…

Fennel & Leek Soup with Parmesan Pepper Dumplings

We’ve neglected dumplings! But these little gems are at home on many soups, not just chicken stew. AND, you can make them gluten-free, deliciously! We really have neglected dumplings. No, not the yummy Asian dipping dumplings that we all love, but the little biscuit-like creations simmered on top of a soup or stew. New England…

Chèvre & Cranberry Stuffed Shiitake Mushrooms

Little Peruvian “Beak Peppers,” also known as Sweetie Drops, are making their way to our dinner plates adding a little punch of acid and mild heat. While roaming through the market this week, I came across two unusual ingredients and knew I had to create a dish that would use them both. The first was…