Wednesday, December 27, 2017

Smoked Trout, Caper Crème Fraiche, and Pickled Onion Toast

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Have you given any thought to New Year’s breakfast? This smoked trout toast will cure any hangover, can be prepped the day before, and be...
Thursday, December 14, 2017

Frisee Lardon

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Tis the season for something a little special, and this French classic is just that. The first thing to do is remove your eggs from the f...
Thursday, December 7, 2017

Beet and Tomato Soup

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The more local the beets the better for this super easy, healthy, and flavorful winter soup. Sauté a chopped onion and a couple minced ga...
Tuesday, November 28, 2017

Sautéed Escarole

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As a kid our Italian neighbor served this sautéed escarole at room temperature, but whether at room temperature or hot out of the pot, it ...
Monday, November 20, 2017

Braised Leeks with Lemon

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Here’s a good one for Thanksgiving, or any day of the week…they’re super tasty, easy to make, and can be prepped the day before. Start by...
Thursday, November 9, 2017

Burnt Onion and Applesauce

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My mother was ahead of her time, now burning food is all the rage. The caramelized flavor of the apples and onions gives this sauce the p...
Monday, November 6, 2017

Honey Sriracha Delicata and Red Onions

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The flavors and textures in this very simple dish make it a real winner, and you can balance the hot and sweet to your own liking. Prehea...
Wednesday, October 25, 2017

Puntarella and Tomato Salad

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This late season mild weather has been great for hiking, stacking wood, outdoor dinners, and vegetables which were on full display at the ...
Wednesday, October 18, 2017

Asian Chicken Wings

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It’s the fresh ginger and garlic that make these chicken wings so good, and no frying necessary. In a large bowl combine a one inch piece...
Tuesday, October 3, 2017

Tomato Tart

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I’m not a baker, but thanks to locally based, Kiss Tart, I don’t have to be. Their uber flakey and buttery ready-made dough made this late...
Thursday, September 28, 2017

Golden Beets with Tahini and Pistachios

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Peel and steam some golden beets until fork tender, let cool then cut into half inch pieces. For the tahini, whisk together or food proce...
Tuesday, September 26, 2017

Mussels with Chorizo

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Lucky for us local food lovers, Vermont Salumi is just one of several local charcuterie makers utilizing the curing facility at the Mad Ri...