Risotto

While this Italian rice dish takes time to become creamy and velvety, it’s easy to make and pretty versatile. Add tofu or shrimp to it, different amounts of vegetables and spices, or simply keep it plain with parmesan cheese like we do. And no, you can’t pull it off in 30 minutes on Chopped!

Read More

Blueberry Scones

Of Scottish origin and often served with tea, these scones are like a sweet biscuit. Blueberry is our personal favorite, but the recipe can be substituted with cranberries, raisins, or just cinnamon. They’re not too sweet and fairly light with a golden exterior and a soft interior.

Read More

Homegrown Traditions

My kids grew up watching their mothers haul the kitchen scraps to the compost bin in the corner of our yard day in and day out in all types of weather. They had to listen to me talk excitedly each year about the early spring tradition of digging up the cooked compost from “the pit” and moving it to the vegetable garden, followed by moving the uncooked compost from the bin into “the pit” for next spring, and finally cleaning out and repairing the bin to begin anew. The smell, the worms, the browns and greens, all of it they have heard every year for their whole lives.

Read More

Zucchini Fritters

Our garden is bursting with zucchinis in the heat of the summer, and these fritters are a perfect way to put them to good use. Served with a homemade dipping sauce, they’re a seasonal treat.

Read More

Yogurt Parfait

This recipe is a beautiful and healthy creation to enjoy as a snack, dessert, or compliment to a main meal. All three components can be adjusted to your taste or to what ingredients you have available in the house.

Read More

Sesame Peanut Noodles

Julia is not a fan of peanuts and still likes this dish with its subtle peanut flavor. It can be served warm or cold and is on the simpler side, so it’s a great recipe for when time is limited or it’s too hot to cook in the kitchen.

Read More

Snickerdoodles

Snickerdoodles are a cinnamon sugar cookie that became popular in New England a long time ago. We love the name, the simplicity, and the soft yet crispy texture our recipe creates.

Read More

Eating Disorder Recovery as a Vegetarian

For as long as I can remember, I’ve been a vegetarian. Both of my parents are pescatarian, so I grew up eating very little meat. I cut meat out altogether when I was seven, mostly for ethical reasons, then fish at age twelve, and I’ve never gone back. Being a vegetarian is all I’ve ever known, so you can imagine my surprise when my lifestyle was met with skepticism and disapproval by the doctors who treated me for my eating disorder.

Read More