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…
Category: Vegetarian options
Mixed Berry Clafoutis
It’s a baked pancake, but more custardy, not quite a flan but kind of, and in a class of its own. Although traditionally the French dessert clafoutis is made with cherries, you can use any fruit you like. It is also delicious using a mix of berries, and since we are at the peak of…
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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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Kamut with Cherry Tomatoes and Green Beans
The cherry tomatoes were falling out of every nook in my kitchen, I had to come up with something! This is certainly a good year for cherry tomatoes. We’ve had lots of really hot weather here in Vermont, and I can almost see the plants grow! The cherry tomatoes have been producing a bounty all…
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Squash Flowers Stuffed with Swiss Chard and Beans
These pretty baked summer squash blossoms are dairy- and gluten- free, and stuffed with a flavorful chickpea and rainbow chard filling. There is something simple and beautiful about an edible flower on a plate. Used sparingly, they can add interesting flavor and color to many dishes. But a flower big enough to stuff? The granddaddy…
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Strawberry and Rose Crêpe Tower
A festive take on a strawberry Crêpe. My garden roses are blooming like crazy, and I’m always inspired by their fragrance to create something special in the kitchen. This year, I decided that since the strawberries are so wonderful, I would start there, with roses, their late spring friend, providing the accent. People love crêpes,…
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Seared Scallops, Artichokes, and Tomatoes over Polenta
When I was growing up, my mom would make corn meal mush. This was the New Englander’s version of “polenta,” but since we hold not a single Italian gene, it was just mush to us. We had it for breakfast as cereal, sweetened with maple syrup, as a starch at dinner, and the leftovers were…
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Rhubarb and Berry Upside-Down Cake
I had a small bag of rhubarb in the freezer, as well as some cherries and raspberries, so this upside-down cake was made with frozen leftovers from last year. It did not taste left-over at all! My ornamental “Snow Fountain” cherry tree is in flower, and that means my fruit cherry tree is not too…
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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…
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Ginger Shrimp Fried Rice
We stocked up the freezer, now it’s time to use those treasures! What could be better than a savory bowl of fried rice? I try to avoid going to the store for at least 7 to 10 days between trips. Last week, I managed to find much of what I was looking for, timed it…
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Chickpea Flour and Chive Wraps
Chickpeas are everywhere! We love them stewed, added to soups and casseroles, curried, turned into hummus, tossed in a salad, and toasted for a crispy snack. But the flour also makes a delicious and economical wrap! These delicious wraps use chickpea (also garbanzo bean, basin, gram) flour and little else, a thinned out version of…
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A Dressed Up Bowl of Sesame Noodles
A simple bowl of sesame noodles will hit the carb appeal spot most of the time, but with just a few extras, you have a meal that is as inviting as it is tasty. One of my all-time favorite comfort foods is a simple bowl of sesame noodles. They have flavor and carb appeal, a…
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Roasted Asparagus and Potatoes with Maple Dijon Sauce
Although we were teased with daffodil sprouts earlier this week and the calendar said it was the first day of Spring, this is what we woke up to. No, it didn’t last long, but that is hardly the point. What I needed was asparagus I decided I needed asparagus. I knew I had two bags…
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Favorite Pantry Pasta
Coronavirus aside, it’s always a good idea to have a few easy, delicious recipes that use all or mostly pantry ingredients. This is one of my favorite pasta recipes. It is easy, fast, did I say easy? And it’s absolutely satisfying. Vermont is closed. The schools are closed. The restaurants and bars, library, town offices,…
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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…
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Savory Vegetable Crisp
We all love apple crisp, but this creamy and crispy savory version uses potatoes, carrots, an apple, onions, garlic, and rosemary. There’s a vegan option too! Apple crisp is a delicious Autumn dessert that causes many a heart to flutter. If I had an event to cater at that time of year, apple crisp was…
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Green Curry with Scallops and Peas
A flavorful curry will always wake up dinner. This one is almost as quick as opening a can of curry paste, and much fresher in taste! Swap in tempeh, and you have a delicious vegan version. One of the downfalls of living in Vermont in the winter is that we don’t always have every ingredient…
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Haddock (or Tofu) Poached with Blood Oranges
Blood oranges are in season, and they lend a tangy burst of flavor to a simple piece of fish, or a brick of tofu! I’m always delighted to find the beautiful blood oranges when they are in season. Their vibrancy is stunning, and their flavor is a zesty pop of freshness in the winter kitchen….
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Smoked Lemon Lavender Tofu
Santa brought me a new toy for Christmas, a hand-held smoking gun. I’ve been playing a lot in the kitchen… My new toy in the kitchen has been put to good use, and it’s been fun practicing. I think you can smoke just about anything, in fact, there are few things I’ve eyed recently that […]
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Mushroom cakes with Roasted Red Pepper Sauce
This vegan version of a traditional crab cake ticks all the boxes! Full of flavor from herbs and dry sherry, they are crispy on the outside and creamy on the inside. Crab cakes have always been popular with family and guests, often served at New Year’s brunch. But this year, I wanted to change things up…
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“Have a Ball” Root Vegetable Salad
Who says melons are the only produce to go to the ball? Carrots, beets, turnips, potatoes, and radishes want to have fun too! I’ve always loved fruit salads made with little balls of melon and other fruits. They are so pretty to look at! I had the melon baller in my hand recently and a…
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Amie’s Artichoke Stuffed Baked Shrimp (or Mushrooms…)
A dish of flavorful Gulf shrimp stuffed with artichokes, shallots, cream cheese, garlic, and seasonings, is perfect for the New Year. There’s a vegan option too! My daughter Amie requests this dish for birthdays and holidays. She absolutely loves it, as does the rest of the family. With a side of Caesar salad, she is…
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Cranberry Orange Relish with Horseradish and Sage
Thanksgiving update. While we had both this relish and beautifully prepared from scratch cranberry sauce, neither made it to the table! Just as we were clearing the dishes, someone remarked, “Where’s the cranberry sauce!” Just five ingredients, buzzed in a food processor, and you have a tangy relish for your holiday table. And no cooking!…
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Reimagine Family Favorites, quietly
Creamed Onions * Stuffing * Cranberry Sauce Let’s do this a little differently With the weather so warm this autumn, little have our thoughts drifted to the upcoming holidays. But alas, they are upon us! and we turn our attention to the busy times ahead, especially to the gatherings and meals to be planned, and I…
