In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
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Baby Potato, Corn, and Zucchini Chowder
Blueberry and Radicchio Mason Jar Salad
Roasted Asparagus and Tomato Salad with Peppercorn Croutons
Star Anise and Ginger Poached Pears
Phyllo BLT Tart
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