Let's eat!

ALL RECIPES
SPRING
WINTER
SUMMER
FALL
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Spinach, Burnt Onion, and Cheddar Polenta Pie

Get started with this easy tummy pleaser! Polenta is plain old cornmeal. Though often served to
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Pinot Rhubarb Sauce with Lemon-Almond Biscuits and Cream

Rhubarb still lingers, which gave me the chance to improve on my pie filling with an unexpected
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Mason Jar Margs

We flocked to the green mountains of Vermont to celebrate our dear friend Annie, a
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Hemp Cookies (Almond Joys and Peanut Butter Cups)

No excerpt
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Sunchokes: the gem of root vegetables

Jerusalem artichokes, more affectionately known as sunchokes, blast sunlight into your mouth. Literally, these nutty,
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Blue Cheese Alfredo Spaghetti, with Mushrooms and Bacon

The ingredients sing, sing, sing! A splendid, hearty combination of The Piggery’s fresh, succulent bacon, earthy mushrooms (which could be foraged),
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Homemade Vinegar (C’est possible!)

All it takes to make homemade vinegar is a mother. Sounds simple right? We all
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Braised Muu Radish with Asian Greens

I’ve been meaning to tell you that when I mention Stick & Stone Farm as
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Spciy Butternut Squash Tagine

So what the heck-a-rooney is a tagine anyway? According to Wikipedia, and my tagine-cooking fanatic co-worker who first introduced
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