Saturday, December 20, 2014

Crispy Butternut Squash Chips, Two Ways

Over the past few weeks, my CSA share has left me with an abundance of various winter squashes.  And by abundance, I mean they've been occupying half of our kitchen table.  I didn't grow up eating winter squash, so I'll admit it's a bit of a culinary blind spot.  Plus, it seems like no matter how it's prepared it has a vaguely baby-food-like consistency.

Monday, December 1, 2014

Cauliflower-Cheddar Soup

Guys, I can't believe it's already December!  My full-time job has seemed to overflow these past few months with project after project... after project... after freakin' project.  It's been insane, but I love my job and I'd much rather be crazy busy than crazy bored.  But the blog's been backlogging, so I wanted to share this delicious soup.

Wednesday, October 1, 2014

Chicken Roulades with Kale, Mushrooms, and Gruyere

It's hard to believe October is upon us!  The foliage in northern Vermont this time of year is AMAZING, and the crispness in the air beckons heartier recipes and winter greens.  Truth be told, I actually made this recipe last year during my blog draught (seriously, 2013 had a ton of amazing recipes that never made it to the internet).  But I wanted to wait until autumn to post it, because it's just too perfect for the season.

Sunday, August 3, 2014

Creamy Chowder with Halibut & Corn

For some reason, I love soups in the summer.  Whether it's the refreshing chilled gazpacho I posted last week or eating pho at a neighborhood Vietnamese place, there's just something I find comforting about making a light soup the center of a meal.  So when I found a packet of halibut in the back of our freezer from our Alaska vacation last summer, I knew a chowder was in order.

Saturday, July 26, 2014

Summer Garden Gazpacho

I love my CSA share this time of year.  Granted, the growing season in northern Vermont is pretty short, and we don't always see those summertime classics (zucchini, basil) until after most of the country has been enjoying them for a month or two.  But right now, we're getting tons of tomatoes, cucumbers, and lettuces, and I couldn't be happier.  This produce is so fresh and delicious, it almost seems like a crime to cook it.

Monday, July 14, 2014

Roasted Pork Tenderloin with Citrus, Rosemary and Bay

Have you ever been thinking about a recipe all day, and when you finally get home and review your recipe notes, you discover that the recipe requires a lengthy marinading time?  Yeah, that just happened.  I knew I was craving the herby-citrusy-slightly-sweet pork tenderloin, so what's a girl to do?

Sunday, July 6, 2014

Raspberry Infusions (Vodka & Tequila)

Fresh raspberries added to jars of vodka and tequila
I bought some raspberry flavored vodka the other day, thinking it might be nice to make a fruity beverage or two.  I'll spare the specific brand name, but let's just say I was woefully disappointed.  I can't recall if my younger self actually thought this plonk was drinkable, or if perhaps they've altered the flavor (perhaps to keep costs down)?  In any case, I was reminded why it's so much better to flavor things myself.

Friday, June 20, 2014

Simple Soy and Scallion Soup

It started with a tickle in the back of my throat on Monday.  Then a cough.  Then a cough that sounded like my lungs were trying to escape my body.  And then this morning, I awoke feeling as though I'd been hit by a Mack truck full of sinus infection.  But its summer!  This isn't supposed to happen in nice weather; it goes hand-in-hand with the slushier months of the year.

Tuesday, June 10, 2014

Chinese Take-Out via Homemade: Egg Rolls and Sesame Noodles

I love Chinese food, but always feel a minor sense of shame when I see the number of fortune cookies they include with my meal - five as of our last order.  FIVE fortune cookies?  Do you think we ordered enough food for FIVE whole people? (It's just the husband and I.)  Well, to be fair... you might have a point.

30 grease-filled minutes later, I'm stuffed full and yet know that I'll be eating cold lo mein noodles in front of the fridge a few hours down the road.  It's habit forming.  So, in an effort to make our indulgence a little lighter - and truthfully, to use up a lot of cabbage and carrots from our CSA - I set out to make a few different recipes.

Saturday, May 17, 2014

Halibut Tacos

Last summer, my husband and I got the chance to visit his dad in Alaska for the better part of two weeks.  We spent much of our time there traversing the state, including an adventure on the old Denali highway (note:  if you brave it, bring spare tires and a can of fix-a-flat!) and driving down to Seward to go on a private fishing charter.  We had a beautiful day out on the water; and although the salmon wasn't running yet, we were able to reel in a decent halibut catch.  When it was all said and don we walked away with about 30 pounds of cleaned halibut fillets, which were promptly vacuum-sealed and frozen dockside.

Sunday, April 27, 2014

Turkey Breakfast Sausage Patties

I rarely crave sweet things for breakfast; give me a breakfast burrito over a cinnamon roll any day.  But I also like to make sure my first meal of the day isn't a calorie bomb or a pre-made frozen concoction of questionable ingredients.

Monday, April 7, 2014

Carrot Cake (Cupcakes)

I have a LOT of carrots in my fridge.  With the long winter this year, the CSA just keeps including them.  Nearly every week.  Seriously, I probably have 15 lbs., and that's after making egg rolls, coleslaw, ranch dip and carrots, hummus and carrots, carrot salad, and just plain carrots out of a zip-top bag.  Oh, and these little gems:

Sunday, March 30, 2014

Scape Pesto (Waiting on Spring)

After what seems like an endless winter, we seem to have FINALLY entered a warming trend in northern Vermont.  It's still dreary, but at least the rain continues to melt away the snow.  Last summer my husband and I joined a CSA (through the wonderful farm Pete's Greens in Craftsbury) and since they're a four-season farm, they offer three different CSA seasons: Fall/Winter, Spring, and Summer.  We've been in the spring share for a month now, but it still feels like winter - cabbage, root vegetables like rutabagas, carrots, and potatoes, and shoots mixtures containing the babiest of greens have been on rotation for the past few weeks.