• Fish Chowder

    We love this recipe from Mark Bittman’s How to Cook Everything. We’ve altered it somewhat Ingredients 1 cup chopped onion 2 cups chopped potatoes 1 T butter (approx. amount) 1 tsp fresh thyme or 1/2 tsp dried thyme 1 cup corn (we usually use frozen corn) 2 cups fish or chicken stock Salt and freshly ground black pepper 1 cup milk 1 cup cream or half-and-half or more milk 2 cups chunked haddock (or another white fish) Directions Sauté the onions, potatoes and thyme in butter until the onions softens, around 10 minutes. Add the stock and corn. Cook until potatoes are tender, around 10 minutes. Sprinkle with salt and…

  • Polenta

    This recipe is altered from Mark Bittman’s How to Cook Everything. It’s a delicious side dish! Ingredients 1/2 cup milk 2.5 cups water Salt 1 cup cornmeal 1 T butter or olive oil Freshly grated parmesan or romano cheese Black pepper Fresh herbs (optional) Directions Combine milk, water and a large pinch of salt in a medium saucepan over medium heat. Bring just to a boil. Add cornmeal in a steady stream, whisking all the while. Turn the heat down to low and simmer, whisking frequently, until thick, 10-15 minutes. Add the butter, cheese and/or fresh herbs if you’re using them. Taste. Add black pepper and salt if necessary. If…

  • Cornbread

    This recipe for Golden Northern Cornbread comes from The New Best Recipe. Ingredients 2 T unsalted butter, melted (plus more for greasing the pan) 1 cup cornmeal 1 cup white whole wheat flour or all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 4 tsp sugar or maple syrup 2 large eggs 2/3 cup yogurt 2/3 cup milk Directions Adjust an oven rack to the center position and heat the oven to 425 degrees F. Grease a 9-inch square pan, pie plate or cast iron frying pan with butter. Whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar (if using maple syrup, add…

  • Squash “pizzas” on couscous

    We created this recipe one day and now it has become a regular part of our repertoire. It’s so simple and so delicious! Ingredients Butternut squash Butter or oil Spices: We like to use curry powder, smoked paprika, salt and pepper Fresh mozzarella Tomato sauce (this is great with our roasted tomato and garlic pasta sauce) Other pizza toppings (optional) Couscous Directions Peel the squash and slice in approx. one inch slices. Coat the bottom of a large, flat baking pan with melted butter or olive oil. Lay out the squash in a single layer and flip the slices so they are greased on both sides. Sprinkle squash slices liberally…

  • Fennel Baked in Milk

    A great recipe for those not sure what to do with a bulb of fennel! Ingredients 1.5 medium bulbs fennel, fronds reserved 2 cups milk 2 tbsp. unsalted butter .5 tsp. fennel seeds, crushed Kosher salt and freshly ground black pepper, to taste .5 cup freshly grated Parmesan Directions Heat oven to 475°. Remove tough outer layer of fennel. Halve bulbs lengthwise and cut into 1⁄2″ wedges. Combine fennel, milk, and 1 tbsp. butter in a saucepan over medium-high heat and cook, stirring occasionally, until fennel is just tender, 30–45 minutes. Add fennel seeds and season with salt and pepper. Using a slotted spoon, transfer fennel to al baking dish;…

  • Sauteed swiss chard with parmesan cheese

    We love the beauty of swiss chard, but we never really knew what to do with it until we found this recipe, which we love! From All Recipes: https://www.allrecipes.com/recipe/148889/sauteed-swiss-chard-with-parmesan-cheese/ Ingredients 2 tablespoons butter 2 tablespoons olive oil 1 tablespoon minced garlic ½ small red onion, diced 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately ½ cup dry white wine 1 tablespoon fresh lemon juice, or to taste 2 tablespoons freshly grated Parmesan cheese 1 pinch salt to taste Directions Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for…

  • Potato Leek Soup

    This soup is simple and delicious! We got the recipe from Mark Bittman’s excellent cookbook: How to Cook Everything. Ingredients 2 T butter or extra virgin olive oil 3 medium potatoes 3 leeks Salt and pepper to taste 4 cups chicken, beef or vegetable stock (or water) 1 cup of half and half or whole milk Directions Melt the butter or heat up the oil in a large pot. Add the vegetables. Sprinkle with salt and pepper. Cook, stirring, until starting to soften, 2-3 minutes. Add the stock and adjust the heat so the soup gently bubbles. Cook until the vegetables are very tender, about 20 minutes. Puree in a…

  • Gazpacho

    Every year we look forward to fresh garden gazpacho (or salsa soup as we describe it to the kids). This cold soup is perfect for August. This recipe originally came from The New Best Recipe. We’ve altered it slightly. It makes quite a bit of soup, great for leftovers. Ingredients 3 medium tomatoes (1.5 lb) 2 bell peppers 2 small cucumbers (1 lb) Half of an onion 2 cloves garlic 2 tsp. salt 1/3 cup sherry vinegar Ground black pepper 5 cups tomato juice 1 tsp. hot sauce (optional) 8 ice cubes Extra-virgin olive oil for serving Directions Dice all the vegetables into approx. 1/4 inch cubes. Combine tomatoes, peppers,…

  • Classic Nicoise Salad

    Our Summer Picnic Box was inspired by an amazing Nicoise salad eaten by the ocean. Here’s a recipe (slightly altered) from the Food Network. Click here for the original recipe. Ingredients 1 pound potatoes, sliced 1/3 inch thick Kosher salt 2 T dry white wine 10 ounces green beans 4 eggs 1/4 cup white wine vinegar 2 T minced onion or shallot 2 tablespoons dijon mustard 1 tablespoon chopped fresh thyme or other fresh herbs Freshly ground pepper 3/4 cup extra-virgin olive oil 8 cherry tomatoes, halved or quartered 1 head lettuce, leaves separated 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained 1/2 cup nicoise…

  • Chocolate strawberry pie

    This may be the most delicious dessert I’ve ever made. And it’s easy! No baking involved! Ingredients 12 ounces chocolate chips (I like to use bittersweet ghirardelli) 1 block silken tofu 1 graham cracker crust (I’m sure you could make this, but I bought it) Strawberries Heavy cream Maple syrup Directions Melt the chocolate chips in a double boiler. At the same time, mash and cook down some of the strawberries (around a quart?) with a splash of maple syrup. When the chocolate chips are melted, take them off the heat and blend in the tofu. Pour the mixture into a graham cracker crust. Cover the top of the chocolate…