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

Tabouli with a Parsley Lemon Puree

With the addition of our new mini food processor,“Baby Blue” to our kitchen, I’ve been having a ball making super small batches of things. From pesto to salsa, it’s actually really fun to make half cup batches of sauces for an impromptu lunch or breakfast addition. And the other day…

Lemon Pepper Steak with Red Wine Shallot Sauce

Lemon Pepper Steak with Red Wine Shallot Sauce

Going through the freezer a couple of nights ago looking for an elusive bag of green beans, I stumbled on a grass-fed piece of steak that Jedd bought at the farmers market this fall. Hot diggity! I marinated it in lemon juice and pepper and threw together an insanely simple…

Self-Soothing Chicken Noodle Soup

Self-Soothing Chicken Noodle Soup

I think that most people have a favorite version of chicken noodle soup. Whether it’s their grandmother’s recipe – or they add a cup o’ water to some condensed soup in a can – there’s usually a sentimental favorite. My favorite chicken noodle soup recipe is the opposite of a…

Herbed Lasagna with Oregano Puree

Herbed Lasagna with Oregano Puree

There are two ways you can make this dish: The easy way or the fun way. Of course to me, “fun” sometimes means taking a couple hours to make it from start to finish. But – in defense of my insanity – I received a pasta roller for my birthday…

Turmeric and Lemon Artichoke Chicken

Turmeric and Lemon Artichoke Chicken

Hello January, you old so-and-so of a dark and dreary month! We have a couple of tricks to minimize your 4:30 darkness, and barely breaking 15 degree days. First, we keep our twinkly lights up so it’s still pretty and cheerful at night. The second trick is to throw a…