In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
Mint pasta1

Summer Pasta with Asparagus and Mint

Mint is one of those things that you have, and kind of wonder what to do with. Sure, we all make mint juleps and maybe throw some fresh mint in brownies – but then what?

Plum salad 1

Ginger’s Grilled Sugar Plum Salad

(Note: In no way was this salad endorsed by Jedd’s Aunt Ginger. However, since she gave me the sugar plums, I felt like she deserved a shout out. That said, I think she’d like it.)

Plated

Potato, Turnip Greens, Cheddar and Thyme Tart

My newest green obsession is turnip greens. I want them in everything. They’re peppery and bright, and right now is the time when I can have as many as I want. Because it’s CSA season. Also, Jedd’s indoor garden is thriving, which means that I have more herbs than I…

sized panzanella

Chicken Panzanella Salad with Flax Seed Croutons

Flax seed croutons in a panzanella salad? Yes please. For years I wished I liked wheat bread. I know how good it is compared to white bread, but the taste just turned me off. Jedd loves wheat bread, my parents love it, even my grandmother, who’s in an assisted living…

Homemade Soft Pretzel Rods

Homemade Soft Pretzel Rods with Spicy Cheddar Onion Dip

I love homemade pretzels. Whether they’re rods, bites or twists, they’re the perfect warm and savory snack. Or a meal, in the case of this recipe. Hello, fifty pretzels! Hello, spicy cheddar dip! Serve these with some crudités to feel like a good adult who eats their vegetables, and you’ll…