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

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…

Barley and Endive Salad with Parsley Pesto

Barley and Endive Salad with Parsley Pesto

My father-in-law is vegan, and he eats a decent amount of tofu. In fact, I never really enjoyed tofu until he made me his signature dish. He mixes together a mean stir-fry of tofu, broccoli, onions, chili oil, and he uses garlic so judiciously that I don’t even know it’s…

Pomegranate and Pear Salad with Parmesan Crisps

Pomegranate and Pear Salad with Parmesan Crisps

I love to cook, my mother loves to cook, so Thanksgiving is our day to play. However, it’s only going to be four of us for dinner this year, and Mom and I were talking about how to adjust the menu accordingly. Then I threw out the idea that we…

Steak with a Herbed Cutting Board Sauce

Steak with a Herbed Cutting Board Sauce

In summer there’s nothing more decadent than having a plethora of herbs to play with. In the winter, a bunch of oregano costs $2.00 for an anemic bunch of straggly little greens. In the summer, you can purchase a bunch of oregano the size of your head for $1.50. What’s…