In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Local Food

Playing with our local fruits and vegetables. Seasonal recipes inspired by our CSA and local farmers markets.

From Scratch

Everything is from scratch, even the ketchup, tahini and - yep - the microgreens...

Nothing is Impossible

Well, almost nothing. You can't make your own homemade MSG.

Banana Espresso Muffins

Lately I’ve been keeping frozen bananas on hand nonstop. They’re perfect in smoothies, and for baking. Just let them thaw and BAM extra flavor. Also, we cat sat for our neighbor recently, and she gifted us some gorgeous chocolate covered espresso beans. Why should plain chocolate chips get all the…

Sundried Tomato and Herb Stuffed Pork

This couldn’t be easier to make. Scratch that. If someone cuts the meat in half for you, it could be a little easier. But other than that? Easy peasy. Just roughly chop gorgeous aromatics together with sundried tomatoes, and boom! Tie that baby together, and get it in a pan….

Celery and Potato Soup with Crispy Leeks

This soup couldn’t be easier or more delicious. It’s rich and creamy (with no cream), and loaded with herbs. Bonus: The crispy leeks are simple to make too! So, when you’re in the mood for a super quick lunch or dinner, give this soup a shot. It’s perfect for chilly…

15 Minute Dinner: Cheddar Ale Soup

Sometimes you feel like cooking. Sometimes you just need to eat. This recipe gives you the best of both worlds, because it tastes like you’ve been slaving over the stove for hours – but it comes together in about fifteen minutes. The only “special equipment,” you might need is a…

Maple Whiskey Cocktail

Fall is almost here. I saw a little yellow leaf fall on the grass the other day, but that wasn’t the big indicator of the changing season. The big tipoff is the air. It’s feeling a little crisp, a little cleaner. Even when it’s hot enough to run the air…