This Zucchini-Mushroom Frittata has a satisfying mix of dill seasoned veggies and a potent burst of the sweet onion topping. I'm pleased to report, it was recently voted the #1 favorite frittata by my family. Read More »
So many local ingredients! Thanks to late fall and winter farmers markets I can make really fresh green salads all winter. The lemon and mayonnaise in the dressing are the only ingredients from afar. Read More »
There's a pink twist to this sauce! It's apple sauce made with fall apples and quince. The quince adds more notes of flavor; something like pear and a tropical fruit mix. It also has a bit of tartness as well as a pink or rosy color that becomes more intense over the 24 hours after cooking. So delicious and interesting, it's a fall tradition in my family. Read More »
When life hands you strawberries, grab some rhubarb and whipping cream; make fools! Whoever invented fools knew how to take outrageously fabulous to the next level. Take a lesson and enjoy this local combination whether you are in the Northeast, the Northwest or in between. Read More »
The strawberries, scallions, cilantro, and chive blossoms are all plentiful in late spring and early summer here in New England. Celebrate the season and enjoy them in Strawberry Lime Salsa with Chive Blossoms. I created this recipe by putting together some of my favorites available in the markets and even in my garden this month. Read More »
Foraging for fiddleheads is half the fun! The other half is getting to eat these nutritious spirals of energy and mystery. Cooked simply, following the safety recommendations, these ostrich fern fiddleheads are adorned with a little butter, lemon juice, and locally produced goat feta cheese. Read More »
Luscious and Local promotes resilient and sustainable agriculture and food production. We are exploring farms, markets, kitchens, recipes, and related topics to further strengthen our food systems and our communities.