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

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.

Gochujang turkey final

Gochujang Turkey and Bok Choy

Are you in the mood for the simplest dinner ever? Seriously, ever? Then you’re going to love this. I kept meaning to try Gochujang (a hot Korean paste made from red chilies and soybeans) and had been making notes to myself to look for some. It sounded delicious.

Horseradish kale chips

Double Horseradish and Tamari Kale Chips

Recently Jedd brought me home a bunch of kale that was larger than my head. So, we’ve been indulging in a lot of kale goodness.

Orange scones final

Orange and Star Anise Scones with Grapefruit Glaze

I’ve been a nut for citrus lately. A nut! But, I overbought oranges and found myself desperately looking for ways to use them before they went bad. We also had the world’s smallest and weirdest amount of grapefruit juice in the fridge. Seriously, like 2 tablespoons.