Posts tagged vegetarian
Vermont Skiing Fondue

The 18th century Swiss fondue using aged cheese and wine to make stale bread palatable, is as much a social eating tradition as it is a culinary one. Remind family and friends that they must not drop meat, bread, fruit, or veggies into the pot. Folklore suggests that anyone who loses their food in the cheese must kiss the person sitting next to them--a peck on the cheek is all that is required.

Read More
Roasted Carrots & Carrot Top Pesto

 It is gratifying to to cook root-to-leaf and it showcases unimagined flavor possibilities. Roasting root vegetables such as carrots at high heat and serving them topped with their own gorgeous greens, these roasted carrots, inspired by Diva Bakes, a café in Kinsale, Ireland, are good for the earth, beautiful to look at, and good for you.

Read More
Autumn Muffins

A tribute to leaf peeping season, these fall pumpkin spice muffins are a gorgeous burnt orange color and fill the house with the spicy warm scent of autumn baking. Perfect for the Thanksgiving table, perfect as a snack, and perfect even when craved in February, this is an easy quick (under 5 minutes to mix up) bread recipe to be shared for generations among friends and family.

Read More
Basil Pesto (Nut Free)

Who would ever guess that basil is a member of the mint family? Mostly eaten as as a tomato and mozzarella enhancing herb, its medicinal qualities abound. Purported to be an anti-inflammatory, anti-aging, and antibacterial culinary supplement, it certainly sounds like something truly good for you. Serve slathered on grilled bread, drizzled over roasted vegetables, stirred into pasta, or baked with eggs. This dish is summer at its peak. 

Read More
Strawberry Jalapeño Champagne Soup

During the dog days of summer,  nothing beats a chilled, light, bright seasonal fruit soup. Local strawberries have a fleeting, short season, but are one of the most soul satisfying when eating at their sun kissed peak straight from the farmer's field or backyard garden, and onto the spoon.

Read More
Zucchini Lattice Tart

A vegetable gardener's favorite, the prolific zucchini plant produces two edibles,  flowers and fruit. Picked when young and still relatively small, courgette is at its sweetest peak and flavorful best. Long, narrow ribbons of zucchini are easy to work with and make for a stunning lattice presentation for a savory tart with a combination of mild cheeses coaxing out the summer squash's sweet flavor.

Read More
Lentils Du Puy with Haricot Vert & Couscous

When the sun is shining and the party is outdoors, this salad can be served with little fear of wilting or becoming a soggy mess. Best served family style and when just before forks and spoons are ready to dive in, the host ceremoniously slices into the poached egg and quickly tosses the salad to insure everyone gets a mouth watering yellow sunshine bite.

Read More
Brussels Sprouts with Caesar Dressing & Pecans

Like the moon, the popularity of certain vegetables waxes and wains. With restaurant chefs focused more and more on sustainability, eating seasonally, and doing their best to showcase farm or garden to table offerings, it was only a matter of time before miniature cabbages showed up on fine dining menus coast to coast.

Read More
Baby Arugula, Parmesan & Cranberry Salad

Simple yet elegant, spicy and sweet, harvested young arugula with petite tender leaves is more mild tasting than its full grown peppery self.  Baby arugula is delicate without being boring. . This is most satisfying when greens are picked locally and seasonally, backyard best, and farm (or garden) to fork is taken to heart.

Read More
Sweet Potato Soufflé

Don't worry about this soufflé falling. It is quite sturdy and wonderful regardless of the height. For Thanksgiving this soufflé is a festive riff on traditional sweet potato side dishes that is all the more impressive when served in individual soufflé ramekins, or the STAUB MINI ROUND BLACK MATTE COCOTTE .25 QT. Any bewitching dark Caribbean rum with a combination of clove, espresso, butterscotch, spiced and/or orange enhances the depth of flavor of the sweet potatoes.  Beware--the smell is so divine that holes may appear where spoons have dug in before the pot even makes it to the table.

Read More
Bourbon Maple Syrup & Sea Salt Popcorn

The history of popcorn dates back to the America's more than 5000 years ago. Native Americans ate these airy kernels and in no time colonists adopted the puffy snack and began tweaking the toppings. This recipe is the homemade, finger licking, New England version of Cracker Jack. Sweet and salty and buttery all at once, BOURBON MAPLE SYRUP is the secret weapon for over the top flavor nuance.  The goodness of syrup tapped from Vermont sugar maple trees and then aged for 14 weeks in Kentucky bourbon barrels seeks to provide a euphoric snacking adventure. The popcorn will still be movie worthy if made with syrup straight from the tree--but do consider spiking the syrup with a bit of bourbon whiskey while making the topping--it will burn off during the two minutes on the stove, but a subtle smoky bourbon taste will linger. 


Read More