If possible, make 12-48 hours ahead of time so the sauce can sit and let flavors meld.
Archive : Volume 16: 2020
Suet Cakes for Chickens
Hearty snacks for backyard chickens during the cold months.
Lemon, Herb, and Parmesan Baked Salmon
Super easy, fast, and flavorful way to prep salmon. If you leave the skin on the bottom of salmon filet it will crisp to perfection.
Bagels
Dick’s go-to bagel recipe for when we’re craving bagel and lox brunch.
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.
Beef Stroganoff
Creamy comfort food for when we get stew beef from our meat CSA.
Salmon Burgers with Spicy Hoisin Mayo
Super flavorful fish burgers complemented well by the crunchy quick pickles and sassy mayo.
Baked Feta with Halibut, Broccolini, Tomatoes, and Lemon on Farro with Dill
I added a 6oz halibut filet to the center of this beautiful NY Times recipe and cooked some farro with dill to accompany it.
Crab and Halibut Bisque
Rich. Thick. Creamy. Flavorful. Decadent. Delicious.
Shellfish Stock
The perfect base for making a decadent seafood bisque.
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.
Sourdough Croutons
Crusty, buttery, garlicky deliciousness. Perfect in a caesar salad or tomato soup.
Basic Chocolate Cupcakes
Easy. Delicious. Perfect to satisfy any chocolate craving.
Roasted Cauliflower with Sage and Pecans
I took the same basic method as my fave curry roasted cauliflower recipe and twisted the flavor profile with slightly different ingredients.
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, 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.
Strawberry Rhubarb Oat Squares
It’s that time of year in New England when strawberries and rhubard are in season and we munge them together to create tart, bubbling fruit concoctions.
Blueberry Muffins Studded with Sunflower Seeds
The addition of sunflower seeds balances out the berry sweetness with a fatty crunch.
Everything Bagel Seasoning
When Dick makes bagels, this is what we top them with. Then we break out the lox, cream cheese, red onion, capers…
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!