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

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 –…

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…

Spicy Sesame Asian Cabbage Noodle Salad

Holy, macaroni. It’s been hot in Vermont for the last few days. The cats won’t get off the floor, and just looking at the stove makes me wince. This is not the week juicy roast chicken, or au gratin potatoes. It is however, the week for cool and hearty salads…

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…