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

Green Tomato and Cheddar Galette

This recipe couldn’t be simpler or more flavorful. I was literally sniffing the air while photographing it. Jedd said he drooled a bit when he walked in on me cutting it. He’s decanting wine while I’m writing this, and then we’re going to split the remaining two pieces of this…

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….

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…

Insanely Delicious Green Bean Toast

Jedd and I call this “Improbable Bread.” As in, there’s absolutely no reason why this should be as insanely good as it is. The ingredients are basic. We’ve tried it with both hearty artisanal breads and bland store bought baguette. And every single time it blows our collective minds. Give…

Banana Espresso Muffins

Lately I’ve been keeping frozen bananas on hand nonstop. They’re perfect in smoothies, and for baking. Just let them thaw and BAM extra flavor. Also, we cat sat for our neighbor recently, and she gifted us some gorgeous chocolate covered espresso beans. Why should plain chocolate chips get all the…