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Garlicky Spring Vegetable Quinoa
This protein-packed, super food grain bowl will keep you feeling full and energized on a long kayak trip down the river or for an arduous day of weeding the garden. Don’t be afraid to toss in any leftover vegetables or protein you have in the fridge. This dish can easily be made vegetarian by omitting the bacon and using vegetable broth.
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Garlic Scape Pesto
This simple recipe makes great use of the garlic scapes prevalent at early farmer’s markets and in CSA boxes in June. Double, triple, or quadruple the batch and enjoy it year round on pasta, stirred into quinoa, or with any dish that would benefit from a grassy, garlicky boost.
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Blueberry Spelt Muffins
This recipe features my go-to base recipe for muffins with the welcome addition of plump, sweet blueberries and nutty spelt flour.
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Mediterranean Grain Bowl
This dish will cost you a bit up front if you don’t keep your cupboard stocked with a wide variety of grains*, however you will get several recipes out of each of them, ultimately making it a cost-effective and healthy lunch option or a great, simple side dish to bring to a picnic. Although this dish contains plenty of protein on its own, you could easily add slices of cold, grilled chicken breast, ground turkey, or blackened shrimp to make it a heartier meal or please the meat lover in your life!
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Lemon Berry Zucchini Bread
Tired of zucchini casserole, grilled zucchini, zoodles, and even chocolate zucchini cake? Here is a refreshing way to use up summer’s abundance.
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Vermont Cheddar-Corn Chowder
The original restaurant recipe from which I adapted this one calls for a heart-stopping one pound of bacon, two cups of heavy cream, and sixteen ounces of cheddar cheese. While there’s no disputing that it tastes delicious, if I cooked like that at home our next trip up to town would be on a stretcher. I wanted to see if I could create a thick, flavorful chowder with a slightly lower fat and sodium content without compromising on taste. To accomplish this, I leveraged a technique that I first learned to love while developing my French Carrot-Ginger Soup recipe, which contains no cream and is thickened with Arborio rice, a grain that becomes…
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Steamed Cabbage with Lemon Butter
When I was in high school, my best friend came over to my house one day during summer break and we attempted to cook all of our favorite Chinese takeout dishes which, of course, included egg rolls. I’d never worked with cabbage before, and as we sat at the kitchen counter tediously grating a ridiculous amount of cabbage on box graters, a foul odor descended over the kitchen like the dirtiest pair of gym socks in the universe. “Oh my gosh,” I thought to myself, “what in the world is wrong with her?” Of course I didn’t want to embarrass her by saying anything, so I attempted to breathe solely through my gritted…
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Blueberry Peach Crisp
In the Northeastern United States, where we live, blueberries and peaches both arrive around mid-July and they are a natural paired together, the tartness of the blueberries cutting the ultra sweetness of a perfectly ripened peach. We tend to eat this straight out of the oven, when the fruit is still hot enough to burn our tongues, topped with a scoop of melting vanilla ice cream. The leftovers also make a pretty decent (occasional) breakfast.
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Raspberry Muffins
A few weeks ago I was taking a twilit summer stroll through our back field with my husband and our two dogs when all of a sudden I spotted something in the hedges along the south fence. “Stop,” I said, with an urgency that made everyone obey and the dogs perk up their ears. “What is it?” my husband replied. “Are those…raspberries?” I exclaimed skeptically, wading into the hedgerow. And they were. There were tons of them, in fact. You see, I’d known there were wild raspberries on the property since I bought it eight years ago, but they’d never seemed to produce enough to make them worth bothering with before. Then a…
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Oatmeal Brûlée with Cinnamon Apples and Walnuts
This is a delicious way to eat oatmeal even if you skip the brûlée and simply eat the oatmeal with the apples and walnuts stirred in, but the caramelized top makes it extra special. I find that steel cut oatmeal tastes even better the next day, so feel free to follow the steps to prepare the oatmeal in advance and then make the apples when you are ready to serve.
