Bacon Caprese Farfalle Salad
I finally got smart (ish) today. With the CSA kicking into full swing, it’s easy to let things languish or get buried in the fridge. So, I poured myself a
In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
I finally got smart (ish) today. With the CSA kicking into full swing, it’s easy to let things languish or get buried in the fridge. So, I poured myself a
We received a ton of gorgeous basil in our CSA this week, and I have cherries on hand because – well – I’ve been craving everything cherry recently. Chicken and
I’m a big fan of chicken. Specifically, I’m a big fan of making fun things with leftover chicken. I’m also a huge fan of cheese, dill, and broccoli. See where
Do you ever have an idea that you think will totally fail, but then you try it and it works and you have a huge grin for half an
What can you do with a bulb of kohlrabi, a few eggs, a dozen strands of chives and a handful of peanuts? No, this isn’t the season finale of Chopped.
This time of year, all I want are homemade roasted nuts. (Correction, I’m actually a raging peanut addict all year long. But during the holidays, all I want are roasted
I’m a little bit of a heathen, because I like pesto more as a snack than on pasta. Just give me a bowl of pesto, some vegetables and bread –
Do you love apples? Do you love sharp cheddar cheese? Do you love a hint of spice? Then you’re going to love this apple pie! It’s savory, it’s slightly sweet,
Last weekend when it was really – actually – hot in Vermont in late October, Jedd and I went apple picking in the islands of Lake Champlain. And we over
Do you like to have your tongue tingle? If so, you’re going to really, really, love this recipe. Sichuan peppercorns literally make your tongue dance, and when that’s combined with
This recipe couldn’t be simpler or more flavorful. I was literally sniffing the air while photographing it. Jedd said he drooled a bit when he walked in on me cutting
This is one of those recipes we can only make when the farmers market is in season. There’s a couple who grows tatsoi, and it’s one of the booths we
Jedd likes crunchy breadsticks. I love them nice and soft. Tomato/tahmato. And, this afternoon I thought I’d whip up a batch to serve with pasta tonight. Originally, I thought I’d
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