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

Beet Green Stem Gratin

I threw my back out a couple of weeks ago. I haven’t been incapacitated, but man-oh-man, I’ve been walking like a guilty convict in ankle shackles. *shuffle, shuffle, shuffle* So, let’s just say Jedd has been doing the “metaphorical heavy lifting.” He’s had to grab the pots and pans on…

Orange Ancho Melon Salad with Maple Candied Pecans

A friend of ours went on a spur-of-the-moment trip to Maine and asked if we could check in on her little cats while she was gone. We said we’d be happy to. Who doesn’t like checking in on adorable kittens? And as a thank you, she gave us a fresh…

Retox Redux

I’m normally a fan of the highball and its many variations when it comes to cocktails. In particular, the whiskey and ginger is my go-to beverage. But I’ve been trying to branch out a little bit lately, playing around with different mixers and recipes. So, when I stumbled on this recipe…

Orange Blossom Rhubarb Sauce

Every year when we get rhubarb from the farmers market, I try to put a savory spin on it. But this year, I decided to go a more traditional route, and make a sweet sauce with it. Jedd had given me orange blossom water for my birthday and I’d wanted…

Lime and New Mexican Chile Powder Crisped Chickpeas

This fall Jedd and I were watching a cooking show and they used “New Mexican Chile Powder.” I’d never heard of it. Jedd had never heard of it. And I made a note to self to check it out. Then low and behold on my birthday two of my presents…