Apple Spinach Salad

Tis the season for apples 🍎🍏 and for today’s post, I’m featuring a yummy Apple Spinach Salad with a Champagne Vinaigrette I made for a friend’s lakeside BBQ. We’re lucky enough to live near a couple of farms and since I was bringing the salad for dinner, I decided to visit Tendercrop Farm at the…

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Roasted Beets

Beets and goat cheese are a match made in heaven. Today I’m featuring this classic combo since beets are in season in New England and inspiration beckoned after visiting a local farm shop, Viel Farm ❀. I’ve grown beets a few times and I’m rarely successful with the root vegetable. They’re usually under developed and…

How to Make Pesto from Scratch

Pesto is one the best sauces on earth and today I’m sharing my secrets to create this classic dish with you ❀ Don’t miss out on this freshness. Here’s my secrets: 1. I start by toasting my pine nuts, this brings out the nuttyness. 2. I add my basil after I’ve blended the other ingredients….

Corn and Leek Bisque

Tis the season for sweet corn 🌽 Over Labor Day weekend we paid a visit to Viel Farm because they have some of the best sweet corn on the seacoast. Fun fact about Viel Farm in Rollinsford, NH, they’re celebrating 100 years of business.  Talk about a milestone  Corn is a super versatile ingredient; corn…

Asian Chicken Lettuce Wraps

These Asian Chicken Lettuce Wraps taste better than any restaurants (i.e. PF Chang’s) and you need them in your recipe repertoire, trust me! Plus, they can be ready in 20 minutes πŸ‘ I was inspired to create this dish for 3 reasons: We have an overabundance of lettuce ready from our garden and lettuce wraps…

Garlic Scapes

Garlic scapes are a beautiful and yummy benefit to growing your own garlic (you can also find them at farm shops or farmers markets). If a recipe calls for garlic or a scallion, you could easily replace with a garlic scape πŸ‘. You’re gonna love these edible rings of goodness. My top favorite uses for…

Microgreens

Microgreens are one of those magical ingredients because they’re visually appealing and add freshness and texture to a dish. Since I planted Mesclun Greens in the last week of May, I’m looking for inspiration to use some of my microgreens. How have you used them, chefs and foodies, how have you loved them? For garnishing…

Food Reflection/Prep/Plan: Summer Week 1

What a week! My garden went in, the pool is blue, and the inspirational juices are flowing heading into summer! I’m most excited for my tomatoes and greens. The chili verde tomatoes are a hybrid from Wentworth Greenhouses and are magical. We use these tomatoes in salsa verde and gazpacho. The Lemon Plum, Grape and…

Summer Kick-off and Craft Beer

This week’s prep, planning and reflection will be focused on SUMMER 🌞. Oh summer, I have missed you and whenever you’d like to arrive, I’m ready πŸ‘. All jokes aside, this has been a rough spring in New England, but I’m hopeful since this is the unofficial summer kick-off weekend and the weather seems to…