Ricotta Gnocchi with Braised Radishes

Light and delicate Ricotta Gnocchi, tossed with Braised Radishes are a quick and perfect June dinner.

Green Onion Focaccia

This focaccia is perfection! Light, tender, and flavored with the first green onions of the season.

Here's how to make it.

Vermont Super Bowl: Black Bean, Sausage and Kale Soup

Take this soup along on Super Sunday and be a hero!  Chunks of homemade sausage, black beans and kale in a rich broth with a Portuguese touch.

The Ultimate Gratin

 

With a central layer of Gruyère, this gratin is the creamiest and best ever.

Hoppin' St. Johnsbury - Warm Salad of Black-Eyed Peas

Happy New Year!

Here is a New Vermont twist on the Southern tradition of Black-Eyed Peas on News Years Day.   Just-tender peas are finished as a warm salad with bacon, onion, maple syrup and piquant spices.

Choucroute Garni Two Ways

The joys of making your own sauerkraut, and a couple of variations on choucroute garni. This is great Winter food, whether paired with traditional pork garnishes, or smoked turkey (above).

A Fall Breakfast Cake

For a crisp Fall morning, here is a breakfast cake featuring ingredients that might be left over from the feast!  Squash, pecans and currants enrich this brown-sugar praline-topped cake.  Nibble this while tidying up.

Acorn Squash Bisque and Flan

When you have roasted enough acorn squash with maple syrup, and are ready for a couple of new ideas, try these: acorn bisque and flan.

Grange Favorites: Pattypan Pie

How an overgrown pattypan found happiness.

Autumn Vegetable Cobbler with Cheddar Biscuit Crust

Welcome Autumn with a savory cobbler combining roasted Summer and Fall vegetables, under a Cheddar biscuit crust.

Harvest, part 1

First, Tomatoes.

Ultimate Chocolate Zucchini Cake

Intensely chocolate, moist and richly delicious, you'd never know that this is a zucchini cake.

Corn and Crab Chowder

This chowder makes a quick and delicious summer dinner.  It's full of fresh summer vegetables, crab, herbs from the garden and a bit of Pernod to round out the flavor.

A Summer Terrine

Here is a light, cool terrine for a Summer lunch.  Chicken surrounds a central layer of vegetables and asparagus mousse.

Risotto with Snap Peas, Vidalia Onions and Salume

 

Here's a July risotto filled with delicate peas and onions, aged salume, cheeses and of course white wine.  Tastes like Summer.

Parchment Grilled Potatoes with Chanterelles and Smoked Paprika

Idaho potatoes grilled in parchment, with chanterelles, fresh thyme and Spanish smoked paprika.  This is a subtle, smoky, delicious dish you can quickly produce on the grill.

Spring Pea Flan

This savory flan is packed with the flavor of spring peas, fresh from the garden.  Quick and easy to make, it's perfect as a first course, or paired with a salad as a light lunch.

Tarte Flambée with Reblochon, Spring Peas and Ham

This is a Springtime flatbread, featuring the first new peas and fresh herbs from the garden, an aged Reblochon cheese, and wonderful Vermont ham.  On a crisp, quick sourdough pizza crust, this is a memorable combination of flavors.

Leek Scapes

Leek scapes, the flower stalks produced by leek plants in June, are a once-a-year treat.  Resembling asparagus in flavor, they are versatile and delicious.  Here are three ideas for cooking with scapes, plus a recipe for braised veal.

Braised Radishes

Rosy radishes, braised with chicken stock and butter, are a favorite at this time of year.