Pasta Primavera

Primavera means Spring, and although we’ve technically just turned the corner on Spring, in Vermont, the classical “Spring” veggies are just starting to arrive – so bring on the pasta primavera! Personally, I feel like pasta primavera is the perfect solution for cleaning out the last dribs and drabs from your vegetable draw. Everything goes….

White Chocolate and Macadamia Nut Cookies

A soft chewy cookie filled with buttery macadamia nuts and creamy white chocolate – What’s not to love? Recipe makes ~2 dozen large cookies. Ingredients: 1/2 cup (1 stick) Butter (room temp) 1/2 cup Vegetable Shortening (room temp) 1/2 cup Sugar 1 cup Brown Sugar 2 Eggs 1 tsp Vanilla Extract 2 1/4 cups Self…

Strawberry, Rhubarb, and Pistachio Muffins

Another use for the Strawberry Rhubarb Compote I made last week, but I can take no creative credit for the following recipe – kudos to Chef Stephen. I stepped into work last week too – “E! I need you to make me some muffins… I want them to be filled with a strawberry rhubarb compote…

Olive Oil Cake with Strawberry Rhubarb Compote

It’s been a few years since I’ve baked an olive oil cake, and for the life of me I can’t remember why I ever stopped – it’s easy, it’s fast, it’s moist, it’s delicious, and it’s perfect for dressing up. In this case, I dressed it up in a strawberry rhubarb compote. The rhubarb being…