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

Tatsoi and Basil Scrambled Eggs

This is one of those recipes we can only make when the farmers market is in season. There’s a couple who grows tatsoi, and it’s one of the booths we hit first. Also, Jedd’s dad had a banner crop of basil – so we can use it with abandon. Actual….

Super Herby (Soft or Crunchy) Breadsticks

Jedd likes crunchy breadsticks. I love them nice and soft. Tomato/tahmato. And, this afternoon I thought I’d whip up a batch to serve with pasta tonight. Originally, I thought I’d use fresh oregano in the breadsticks, but our little plant is just starting to really get its footing – so…

Crispy Oven-Fried Lemon Pepper Chicken

This chicken recipe has quickly become out favorite weeknight meal. It’s simple. It’s pretty. It’s oven- fried. It’s crunchy. It’s peppery. This chicken recipe is full of savory goodness. Oh, and it takes 2 seconds to pull together. You want this in your belly. Crispy Oven Fried Black Pepper Chicken…

Roasted Blueberry and Radicchio Salad

I love, love, love, love this salad. It’s so simple. It’s so delicious. You want this on your plate immediately. Roasted sweet blueberries combined with tart radicchio in a bright lemon vinaigrette, is exactly what should be your first (or last) dinner course tonight. (Bonus: It’s pretty as a painting…

Sweet and Spicy Whiskey Maple Carrots

Normally when you cook with whiskey, you use good bourbon. However, because Jedd likes whiskey and ginger as his “adult beverage” – we don’t always spring for the good stuff. So, considering the fact that this was made with whiskey that’s so inexpensive I’m embarrassed to name the brand –…