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

A Many-Monikered Bean: Cranberry Beans Stewed with Sage

Launie and I are real suckers for a pretty ingredient. Especially if it’s one that we’ve never cooked with before. Launie’s been known to squeal a little when she finds one.

Roasted Vegetable and Lentil Salad

Trying to Fight Off a Cold With Roasted Vegetable and Lentil Salad

As I chopped the vegetables it dawned on me that they would be great with lentils, and that together they could create a ridiculously healthy salad.

Candied Almonds with Sea Salt in an Apple, Bacon and Blue Cheese Salad

Candied Almonds with Sea Salt: A sweet surprise in an Apple, Bacon and Blue Cheese Salad

I’m not a big fan of sweets other than fruit, and I’m also not a huge blue cheese fan. But, the combination of sugar-coated almonds and blue cheese in this salad elevates both ingredients. It’s ridiculously good. Ridiculously. Good. I’ve been trying to really get into blue cheese for over…

Squash

Stuffed Delicata Squash with Ginger Lemon Tea Couscous

In our last CSA basket for the season (sad sniffle) we had some beautiful delicata squash. And I wanted to celebrate them with a hearty stuffing that was as pretty as they were. I decided that couscous would be a natural with the squash, but instead of cooking it in…