This Carrot Ginger Soup with Oregano Croutons is the perfect mid-Winter vegan soup! And it is only 123 calories per serving. Granny smith apples, fresh ginger and…Read More
This recipe for mixed roasted root vegetables and Brussles sprouts has fresh chopped spring herbs and lemon zest added in for freshness. Learning how to…Read More
These grass-fed steaks are so flavorful and juicy. After they are rubbed with garlic and rosemary paste and cooked on the grill top them with…Read More
This Paleo Ginger Cilantro Sweet Potato Salad may just rock your backyard barbecue’s world. It’s also vegan friendly and naturally gluten-free. Why We Love This Recipe…Read More
Here is a favorite Sunday Supper recipe for Spatchcocked Chicken with a simple tarragon pan sauce. Serve it with mashed potatoes for a comforting classic…Read More
Patties is the theme of this months Recipe Redux. For the occasion I am sharing a lamb patty recipe with lemony spring greens and mint…Read More
Thai-style fish cakes with herbal salad made with Tilapia, cooked in coconut oil and served with a flavorful shredded salad with fresh lime, mint, cilantro…Read More
Hi, I’m Katie and this is my Vermont kitchen. I'm a classically trained chef, cookbook author and seasonal produce fanatic. My mission is to make dinnertime easier for busy families.
