Archive : Volume 16: 2020

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!