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…

Blueberry and Radicchio Mason Jar Salad

We just got off a 5-day road trip to visit family, and we ate so, so, so, much road food while traveling it made me antsy. But this time around we just didn’t feel like lugging a cooler up and down the Eastern seaboard. So, it was hot pretzels at…

Roasted Asparagus and Tomato Salad with Peppercorn Croutons

I love this salad. It’s simple, it’s elegant, it’s pretty, it’s buttery, and it’s peppery. What’s not to love?

Star Anise and Ginger Poached Pears

These pears will make you fall in love with yourself. They will make you fall in love with ginger, they will make you fall in love with star anise. And it just makes sense, because these were made with love for family Our nephew’s 1st birthday is coming right up,…

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.