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Spicy Greens, or: What to do with that mystery veg in my CSA box

Hot chili oil can make any bland vegetable more interesting and fun. When you’re overrun with fresh greens this summer, or not sure how to use up the other half of that huge cabbage you bought, try this dish. Ingredients 1 pound of green leafy vegetable of your choice:...

Glazed Zucchini: A quick and tasty side dish for summer

I remember years ago, when we had a garden overflowing with vegetables, that I was stopping the neighborhood children on the sidewalk and telling them they had to take some before they could pass by. Whether in your own garden or in a mystery box of CSA vegetables, zucchini...

Cream Scones: A quick savory or sweet treat

Whether I’m having a friend over for coffee or trying to figure out a last-minute addition to a potluck supper, these scones are a quick and delicious treat on their own, or with a meal. If you do not eat gluten there are many gluten-free mixes on the market...

Chicken Curry: classic flavors combine for a delicious, quick supper

As I’ve mentioned before, we’re often looking for new recipes to make at home, to mix up our menus when we find ourselves stuck in a rut. While I’m not new to cooking curry dishes, many recipes I’ve tried in the past have involved more ingredients, steps, and time...

Summer cocktails: refreshing drinks for hot days

When it’s this hot out I like to cool off with summer cocktails with fruity flavors that bring to mind afternoons relaxing on a tropical beach. These summer cocktail recipes are easy and delicious, with our without alcohol. Blood Orange Spritz Blood orange soda Lime wedge Gin or vodka...

Black bean salad: a southwest staple for potluck perfection

It’s July here in Vermont, and that means it’s BBQ and potluck season. With so many pasta and potato salads out there, I like to mix it up and bring something less traditional to these events. One of my go-to recipes has been this southwest-inspired black bean salad. It’s...

20: Wild Roots – Local ingredients, inspired flavors

Owner Josh Walker, and Chef Robert Mahoney share a mission to buy, preserve, and inspire with local, seasonal ingredients raised and gathered as close to their restaurant as possible. While the constraints of seasonal cooking may be seen by some as a limitation, for Robert they provide inspiration and...

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