More delicious and varied flavors in our What’s Cooking round up this week with a miso peanut soup with bok choy and oyster mushrooms topped with crispy ground chicken, pecan crusted trout piccata with roasted turnips, an Indian-spiced egg casserole along with saag feta for brunch, baked buffalo tofu to top salads, chipotle shrimp and apple bars with oats, glazed pecans and walnuts.
Read MoreWe’ve got some big, bold flavors in this What’s Cooking round up with a bright mojo pork tenderloin with Cuban black beans, eggplant fries and chipotle dip, butter chicken/tikka masala meatballs, black eyed pea dal, bang bang salmon and veggies with a lemon basil mint vinaigrette, plus lots more pizzas and burger bowls!
Read MoreSo many of these meals have summer squash because it’s so abundant right now and I’m always using it up! We also cranked up the grill for some feta-stuffed goat koftas, grilled chicken and squash and there’s a lasagna-meets-moussaka casserole, truffle potato salad, Calabrian chili deviled eggs, beef curry noodles, chicken and brats with turnips and caramelized onions and pork liver pate.
Read MoreWe got our grilling on this week with some delicious goat kebabs and squash and we had another pizza night where we repurposed some of the leftover toppings (Italian sausage and shrimp) into rice bowls, salads and soup for meal prep for the week. Plus there was some delicious chicken meatballs with the last of the peaches of the season!
Read MoreThere’s a variety of cuisines and flavors going on this week with some burger salads and fries with ranch seasoning, a summery take on Indian home cooking, pesto pasta salad with fresh mozzarella and smoky fish dip, salsa verde steak rice bowls and roasted peach bread pudding.
Read MoreBesides all the farm burgers and ice cream we ate in Vermont, we’ve had some delicious and colorful meals before and after our trip with a rainbow veggie curry, fusion tacos, summery pasta and veggies, patty melts, cheeseburger pizza and birthday carrot cake!
Read MoreSummer comfort foods this week featured bacon in both jalapeño popper dip and linguine carbonara, plus onion and pepper loaded beef fajitas, sweet and spicy chicken thighs, a pizza party with baba ganoush and pesto for dipping crusts and lovely fruit galettes.
Read MoreGoat gyros with fresh pita and tzatziki, Caprese chicken burgers with baked eggplant fries, a veggie-loaded radiatore pasta, Greek salad, veggie ferments and a fig carrot coconut bread round out tons of delicious summer cooking!
Read MoreSummer bounty and hot weather outside means I’ve been inside my beautiful farm kitchen more than ever making some really delicious meals featuring pork chops, steak, new chicken sausages, late season greens, carrots and turnips and peak season tomatoes, cucumbers, eggplant, peppers, stone fruit, figs and more!
Read MoreBig summer flavors going on this week with amazing goat burgers loaded with herbs, blistered okra and shishito peppers, delicious and easy miso chicken thighs, an Italian spiced beef roast, plus basil arugula pesto, Napa stir fry, homemade kimchi and more!
Read MoreOur cooking this week featured a lot of homegrown, pastured pork, summer veggies and berries with Cochon de Lait fajita spread, chorizo taco bowls, Andouille in a blanket, elote corn, berry lemonade bars and a blueberry galette, plus some large batch crispy tofu, fermented pickle relish and more!
Read MoreWe’re getting the grill going as we get into full blown summer with goat kebabs, chicken sausage, drumsticks and squash, plus we did some slightly offbeat spins on pasta salad and hummus for Memorial Day, discovered that truffle and homemade dill pickles go amazingly together and enjoyed the first fresh blueberries of the year in pancakes and blueberry rhubarb crisp!
Read MoreWe’ve had lots of amazing meals lately with all these lovely local ingredients. If there was a through line, it was lots of mushroom dishes — for risotto, a pizza topping, with steak and in carbonara pasta — as Family Fungi and Screaming Oaks are both cranking out the gourmet mushrooms. We also celebrated the return of ground chicken and new chicken sausage and tried a new method for red snapper.
Read MoreBasil, beets, cucumbers, summer squash, lettuce, mushrooms, spring mix, spinach and spring onions featured in lots of cooking at the farm recently, along with our beef and pork, chicken and the last of the strawberries and the first of the wild blackberries of the season. And a new pizza oven brought a major upgrade to homemade pizza nights at the farm!
Read MoreWe’ve had another jam packed couple of weeks of amazing meals made with local ingredients from our farm and all the other local and regional farmers and producers we source from! There was a delicious garlic and herb goat leg roast with bright veggie sides, chipotle turkey enchiladas, an Indian-inspired roasted chicken, greens and lentils, a meatball soup, quick tuna salad rice bowls with sesame kale and a berry rhubarb crisp with homemade ice cream!
Read MoreThere were so many delicious dishes this week as usual, celebrating more and more spring produce like beets, herbs, green onions and more. There were stir fried noodles, pork and goat chops, salads with steak, beets and fermented veggies, sausage pasta, egg salad and more!
Read MoreWe had some large spreads for visitors and some quicker meal prep meals in this week’s “What’s Cooking” round up. There’s a mix of proteins, seasonal veggies and flavor profiles!
Read MoreThere’s a whole two weeks of cooking here and lots of hits, including orange chipotle chicken wings, velvety sweet potato soup with a bunch of different proteins to go with it, truffle salmon, really good stroganoff with sirloin tip steaks and mushrooms, tofu and Swiss chard rice bowls with peanut sauce and homemade kraut and fermented radish salsa.
Read MoreWith guests in town, we’ve had some extra delicious meals lately and we’ve been upping our Brussels sprouts game with two different fried versions to try to achieve the crispy, caramelized type you get in restaurants!
Read MoreThis week, we had a fabulous pizza night, made much easier with Bellegarde’s dough, plus lasagna soup, steak shawarma and lentils, Brussels sprouts with tahini yogurt sauce, pumpkin pasta with bacon and lion’s mane mushrooms and strawberry lemonade bars.
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