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.

Basil mint ginger water

Basil, Lime, Mint and Ginger Water

This recipe is a little slice of heaven on a 92° afternoon. It’s as cold as a popsicle, and tastes like pure freshness. And the best part is, that it’s simple – which makes it perfect when you can barely tear yourself away from the fan.

Chorizo and lentil salad final

Chorizo and Lentil Salad with a Chive Vinaigrette

‘Tis the season for summer parties. And this is a fun dish to bring to any gathering of friends and family. Smoky chorizo flavor is played up with a warm smoked paprika vinaigrette and fresh chives.

Raspberry Rhubarb Mojito sized

Raspberry Rhubarb Mojito

I love raspberry rhubarb pies as much as the next person. And I also love mojitos. So, with the weather too warm to turn the oven on – only one option seemed viable. Hello, raspberry rhubarb mojitos!

Turkey and kale dumplings

Turkey, Kale and Lemongrass Fried Dumplings

This is an inadvertently healthy (adjacent) dish. Sure it’s fried, but it’s shallow fried for about a minute. And it has as many vegetables as it does meat.

Green chili quesadilla final

Cheddar and Green Chili Quesadillas

This is my go-to lunch when I’m so hungry I can’t think straight. It’s easy, delicious, spicy, and there’s not much dangerous prep work. You know, because I’m so spacey that I shouldn’t be handling sharp objects for long.