Parmesan Herb Meatballs
I realized earlier this summer that I needed to do some planning ahead. These meatballs were one tactic. Last month,…
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Beef, Turkey, & Mushroom Meatloaf with Cider Mustard Gravy
I grew up eating meatloaf regularly. It was a popular item in my mom’s dinner rotation, usually served with baked…
February Recipes: Roasted Veggies, Tarts, Pancakes, and Soup
It’s challenging to eat local in winter, but here are some easy and delicious recipes to try featuring cabbage, carrots,…
Roasted Pumpkin Stuffed with Many Good Things
Roasted Pumpkin Stuffed with Many Good Things Serves approximately 2 as a main dish or 4 as a side dish.…
Sauteed Brussel Sprouts
Sautéed Brussels Sprouts Serves 4 2 cups Brussels sprouts 2 tablespoons olive oil Zest of 1 lemon ¼ cup parmesan…
Turnip and Potato Puree
Turnip and Potato Purée Makes 4-6 servings 1 ½ lbs turnips, peeled and chopped into 1-inch cubes 1 ½…
Stuffed Pattypan
Have you seen these funky bright yellow squashes? They kind of look like flying saucers. What you might not know…
Spring Freezer Clean-Out: Turkey Pot Pie
One year, I joined Bethany Yon from the VT Department of Health on her show, What’s Cooking Rutland. The theme…
Polenta with Tomatoes and Kale
If you’ve never heard of it before, polenta is basically a fancy corn mush similar to the southern staple known…
Black Bean Tacos, Two Ways
As I’ve said before: beans are amazing. Not only are they the most nutritious plant food out there, but they’re…
Tomatillo Salsa
Here is another one of Randal Smathers’ ingenious VerMex menu items. Why do I say ingenious? Because when I was…
Salsa Al Fresco
Rutland foodie Randal Smathers contributed some awesome taco-related recipes to us this month. Salsa al Fresco – fresh salsa…