Nobu’s Miso-Marinated Black Cod

A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.

Fish Chowder

Fish Chowder

Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.

Maple cream tea scone

Cream Tea Scones

These classic cream scones are perfect for a weekend treat. The texture is quite different from the silky scones I like to make with frozen butter, but delicious all the same. For a slightly different flavor, sometimes I like to put a little citrus zest into the cream or replace some of the sugar with maple flakes.

Sourdough Stuffing

Sourdough Stuffing

I love the flavor meld of the sourdough, sausage, and mushrooms, however, this could easily be made vegetarian by removing/replacing the sausage and using mushroom or vegetable stock instead.

Tomato soup with sourdough croutons, avocado toast with pea shots, and a hard boiled egg

Basic Tomato Soup

This is my go-to when craving comfort food on a cold and rainy day. Even better if there’s a grilled cheese or tuna sando to go with.

Polenta Cookies with Rosemary and Olive Oil

If you serve these cookies warm, the limonene terpene in the fresh rosemary will fool your taste buds into thinking they’re lemon cookies even though there’s not a drop of lemon in them. The air-dried cookies made me think of eating pre-packaged powdered doughnettes (except way the heck more flavorful [and healthy!]).

Banana Oat Muffins

This muffin recipe is not your standard sweet, dense banana bread.  The crumb on these muffins is light and fluffy thanks to the oat flour, and the sweetness is minimal. They toast up beautifully and are lovely with a little smear of butter.

Hakurei Salad

Hakurei, Fennel, and Spring Onion Salad

Hakurei turnip, fennel, and spring onion are all in abundance this time of year in New England, and coming to us frequently in the farm share. This is a super quick, easy, refreshing, and crunchy side dish to add to any meal. It was such a perfect complement to our grilled salmon the other evening, and the leftovers made for a great snack the next day.

French Lentil Salad with Ramp Vinaigrette

Wild ramps are in season here in New England and I’ve been enjoying their lovely flavor in a number of different dishes. Last year I made the French lentil salad from The Splendid Table and it was an instant favorite on our Thanksgiving table. This week I decided to adjust the recipe a bit based on what I had available at home, including some fresh ramps, and I love it even more!

Creme Anglais

Crème Anglaise

This recipe is very sweet which will be great on a plain cake or unsweet fruit, but if the item being topped is sweet, I would cut back on the sugar content.

Dr. John’s Chili

This is JB’s recipe from the Gourmet Nutrition cook book. We make it on the regular to have on hand in the fridge or freezer for an easy and nutritional meal option when we don’t feel like cooking or need something fast.

thai basil gin fizz

Thai Basil Gin Fizz

I bet this would be delicious with a bit of Thai basil muddled into the lime juice and bitters, but I didn’t have any on hand to try it. The flavor from the bitters alone is pretty awesome.

gin and cherries

Cherry Gin Fizz

I featured this cocktail at a recent holiday party and it went over really well, even amongst folks who typically don’t love gin. I garnished some of those with rosemary, some with thyme, and some with just the lime.

maple chive parsnip cakes

Maple Chive Parsnip Cakes

A little sweet for my tastes, hence the reasoning behind only 1 teaspoon of maple syrup, but if you dig the sweet stuff feel free to add more like a tablespoon or two of syrup. I served these with Sriracha and it was the perfect complement.