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

“Philly” Chicken Cheese Sandwiches

I’m not an expert on Philly cheese steaks. In fact, I’ve never even been to Philadelphia. But, I have been drunk and had the munchies. And there was a great place that used to be open late (post bar hours) where I’d go and get Philly chicken cheese sandwiches after…

Stuffed Poblano Peppers with Smoky Salsa

Stuffed Poblano Peppers with Smoky Salsa

Traditionally peppers are stuffed with hamburger, rice and tomato sauce. But, when working with spicy little poblanos, why not mirror their taste with a fresh smoky salsa along with bright yellow peppers? The answer is: Yes. Yes, you should do that. And you should throw some sharp cheddar in the…

Barbecued Pork with Blackened Red Peppers

Barbecued Pork with Blackened Red Peppers

For the last week our living room window has been a derivation on this theme. Whether it’s been snow or frost, we’ve been lucky if our view has been translucent at best. And when it’s this cold outside I like to get something on the stove to warm us up…

Fresh Orange Vinaigrette and Red Pepper Salad

Fresh Orange Vinaigrette

It’s amazing how with just a few ingredients you can make a fantastic salad. Usually I load salads up “Jedd Style,” with tons of vegetables and some quickly sauteed seeds. But looking around the kitchen for a quick lunch today, I spotted an orange and a red pepper in the…

Ancho and Chipotle Lime Chicken with a Kiwi Salsa

Ancho and Chipotle Lime Chicken with a Kiwi Salsa

Grilled chicken in a chipotle and ancho chili marinade only takes about 3 minutes of hands-on time. Then it’s off to the fridge for a half an hour. And then it just takes a few minutes on the grill for the chili marinade to caramelize the chicken.