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

Baby Potato, Corn, and Zucchini Chowder

The summer is racing by! But that’s okay – this is when we get to the really good part. Veg, veg, veg, and more veg. We received our first zucchini in the CSA this week, and some very teeny baby potatoes too. With those two ingredients in hand, I started…

Phyllo BLT Tart

The thing about phyllo is, well, it takes a little time to prepare. A little TLC, as it were. Which makes it the perfect ingredient in case you’re feeling anti-social. If the phone rings? You literally shouldn’t take a break to answer it. You’re preparing phyllo.

Grilled Chicken, Blueberry and Blue Cheese Salad

This isn’t as much a recipe as it is a love letter to August. In January, you can only dream of the abundance of fresh fruit and vegetables that we have right now. For instance, sitting happy and proud in the fridge are two – count them two – pints…

Sesame Gochujang Salad

This salad has heat. And by heat, I mean some lovely, lingering spice. Which means it would be perfect to bring to a picnic, or even to the batting cages on a super hot afternoon. “But, if the salad is spicy, why would you want to eat it when it’s…

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.