Plumpest Peach

November 2011


Spiced Carrot Soup Onions, garlic, red chili, fresh ginger, local carrots and sweet potatoes and lime leaves are simmered with organic chicken stock until soft and tender. All of the ingredients are blended until smooth. Fresh lime juice, palm sugar, and fish sauce are added last. A dollop of coconut cream (whipped cream mixed with coconut cream) is used to finish the soup with a dusting of fresh nutmeg.		Cheddar Soufflé This soufflé is comprised of Grafton cheddar cheese, local milk, cream, organic eggs, and local flour. Don't worry, it won't fall for it's to be baked twice, once here and once at your home. This fluffy puff of goodness sits atop a bed of slowly roasted red cabbage seasoned with butter, balsamic vinegar, orange marmalade and dark brown sugar. Slices of local apples, toasted hazelnuts and a scattering of fresh sage are tossed in the mix.		Chocolate Salami Looks just like salami, but no meat here. Toasted walnuts are pulsed in a food processor. Citrus peel, walnuts, cloves, dried figs, fresh dates and ground pepper are stirred into melted dark chocolate. Sugar and water are made into a golden caramel and stirred well into the chocolate mixture and formed into logs. Slice off a few pieces of 'salami' and ta-dah!, dessert.

October 2011

Broccoli & Roasted Apple Soup Granny smith apples are roasted until golden and soft with locally grown sage and thyme. Organic broccoli is sauteéd lightly in extra virgin olive oil and added to the roasted apples along with organic vegetable stock and allowed to simmer until all the flavors have melded together. These ingredients are puréed until silky smooth. To finish, soft feta crumbles are added and the soup is garnished with a sage butter drizzle and served with nasturtiums.	Tuna & Tomato Tarts The tart shell is made from scratch with Parmiggiano Reggiano, local flour, local butter and an organic egg. The filling is made with sautéed organic onions, local oregano, local garlic, diced local heirloom tomatoes, local cheddar cheese, organic eggs and milk, and solid white albacore tuna packed in olive oil. Each tart is topped with local heirloom tomato slices and baked until fragrant with the crust turning golden brown. Each tart is served with kalamata and picholine olives.	Zucchini & Ginger Mini Cupcakes An incredibly moist cupcake made with crystallized ginger, local flour, ground ginger, and cinnamon and freshly grated orange zest. Organic zucchini, olive oil, organic honey, vanilla and organic eggs are added to the mix; as are the usual suspects of salt, baking soda and baking powder. The frosting is made with cream cheese, local butter, confectioners sugar, vanilla, ground ginger, cinnamon and more orange zest. Each cupcake is garnished with chopped crystallized ginger.

August 2011

Yogurt & Barley Soup This soup starts with organic vegetable stock. Organic pearl barley is added along with lemon rind and a pinch of saffron and allowed to simmer until the barley is just tender. A small measure of cornstarch and one organic egg is whisked together with thick organic yogurt and added to the barley stock. Finishing touches include locally grown cilantro, slivers of hot chile, pinches of sumac and ancho chile and a drizzle of fruity olive oil.	Lentil Fritters & Labne A mixture of three different varieties of lentils are cooked until tender and added to a batter of local flour, cayenne pepper, cumin, coriander, baking powder, local raw milk, organic eggs and locally grown parsley. Egg whites are whisked into soft peaks and folded into the batter. Each fritter is pan-fried in minimal oil until golden and drained on paper towels. The fritters are served with fresh labne made the day before with organic yogurt and mint along side locally grown heirloom tomatoes and fresh baby greens.	Dried Fruit Cookies These small discs are studded with dried figs, raisins, cherries, and apricots. The small measure of dry sherry brings the flavor of the fruits to a new level. The dough also contains organic honey, lemon juice, organic pecans, cloves, light brown sugar, organic eggs, local butter and local all-purpose flour. A delicious, chewy, tangy, fruity and nutty small bite with big flavor.

July 2011

Smashed Cucumber Salad Organic cucumbers are literally smashed with a rolling pin and tossed in a mixture of thick yogurt along with locally grown dill and mint. The salad is topped with more mint and dill leaves, lightly toasted pistachios, juicy organic blackberries and a drizzle of pomegranate molasses. A cool and refreshing starter.	Roasted Peppers & Eggplant Purée A warm salad of mung beans, caramelized onions, organic parsley, organic shallots, sun-dried tomatoes is tossed in a bit of red wine vinegar, mustard and olive oil. This mixture is stuffed into roasted bell peppers and served atop a smooth eggplant purée. The purée is comprised of roasted eggplant, thick yogurt and toasted walnuts.	Syrian Jewels These little biscuits are made with local flour, ghee, water, organic sugar and dry active yeast. The dough is rolled and cut into discs and organic sesame seeds and organic pistachios are pressed into the cookies and sealed with a simple syrup. Once baked the nuts have a beautiful shine and a delicious crunch.

June 2011

Chilled Sour Cherry Soup Organic sour cherries are poured into a pot with water, a small measure of organic red wine, a cinnamon stick and whole cloves. A small measure of sugar, local flour and cultured sour cream are whisked into the mix for a slightly thicker texture and fuller flavor. Finally freshly grated lemon zest and juice are stirred in before chilling thoroughly.	Chickpea Fritters Organic chickpeas, local flour, baking powder, organic eggs, and raw milk are the base ingredients of these fritters. A small measure of tahini, fresh cilantro, cayenne pepper, lemon juice and salt are added to the base. Each fritter is sautéed in a pan until golden. Locally made mozzarella slices are alternately stacked with organic roasted beet wheels and a fritter. A drizzle of pink peppercorns, olive oil and cilantro is used to finish the dish. They are served with a side of fresh greens in a champagne vinaigrette.	Strawberry Thumbprints Made with organic strawberries, there are few better ways to use freshly made preserves than in this cookie. A basic butter cookie base holds this strawberry preserve with the addition of roasted organic Brazil nuts and vanilla. The consistency of the cookie lends more on the chewy side with a light crunch which leads to a gooey and super strawberry center.

May 2011

Fava Greek in origin, organic yellow split peas are cooked down until soft with one small organic onion and a couple organic garlic cloves. Once soft it is puréed until smooth with the addition of a bit of salt. The fava is garnished with caper berries, onions slices, a sprinkling of fresh organic oregano, coarse black pepper and a drizzle of fruity olive oil. Served with soft garlic flatbread.	Lamb Kebabs Locally raised lamb is ground into a mince with organic pistachios, ground chili, sumac, cumin, salt and pepper. The mince is then formed onto skewers and grilled for the nice char marks. Organic flour tortillas are warmed and the kebabs are torn into bite-sized hunks and tossed with a mix of organic pickled red onions, shredded organic crisp mixed greens, and organic mint and parsley. A dollop of thick greek yogurt is used to finish with a pinch more of chili, sumac and cumin.	Mini Lemon Curd filled Cupcakes This cupcake batter is made with local butter, sugar, organic vanilla extract, organic eggs, local all-purpose flour, milk and lemon zest. Once the cupcakes are cooled, a small hole is made and a small measure of homemade lemon curd is piped into the center of the cupcake. A light, fluffy and tart lemon mousse is used to ice the cupcake and is finally garnished with freshly grated lemon zest.

April 2011

Zucchini Rolls & Herbed Goat Cheese Thin slices of organic zucchini are grilled with a bit of extra virgin olive oil, salt, pepper and then left to cool. Each roll is filled with local fresh goat cheese which has been mixed with freshly squeezed lemon juice, organic parsley, salt and pepper. Along with the cheese, each roll contains an organic basil leaf and locally grown fresh pea tendrils. A vibrant crunchy and creamy starter for spring.	La Vignarola A Roman style spring stew comprised of artichokes, organic asparagus spears, plump organic garden peas, organic freshly chopped garlic, and spring onions with generous quantities of both local and organic mint and parsley. All of these ingredients simmer in a flavorful broth of homemade chicken stock laced with torn bits of salty prosciutto. Served with locally made crusty rolls this dish makes for a perfect spring meal, lunch or dinner.	Mini Maple Cream Tarts Every April, Plumpest Peach makes a maple dessert. Within the most flaky and delicate crust lies a rich maple cream. The cream is comprised of locally made maple syrup, local butter, light cream, organic egg yolks and a bit of vanilla. A small measure of cornstarch is added to thicken the maple cream. Organic cream is whipped and added atop these little tarts with a sprinkling of coarse turbinado sugar.

March 2011

Potato Lima Soup
A hearty soup made with organic onions, potatoes, and lima beans. These ingredients are cooked down with a small measure of extra virgin olive oil and organic vegetable stock. Once brought to a boil the soup is left to simmer with the addition of freshly chopped organic cilantro, salt and pepper. The mixture is then puréed and local raw milk is added. It is a full flavored soup especially for one with few ingredients. Thinly sliced strips of pimiento are added as a garnish to finish the soup.

Vegetarian Feijoada
Originating from Brazil, this dish has many levels of complementary flavors and textures. Winter has a way to make us seek out our own heat and you won't have to look farther than this bean and rice dish studded with bell peppers, organic onions, organic celery and organic tomatoes. Thyme, coriander, ground fennel and organic fresh cilantro add a tropical warmth, while the lemon-chili pepper relish adds a heat that can only be cooled down by a dollop of local sour cream, organic sweet orange discs and lightly steamed organic kale leaves. Served over a bed of Spanish rice, this meal will warm you inside and out.

Hazelnut Caramel Squares
The crust of this bar is made with local all-purpose flour, brown sugar, salt and local butter. The rest of the bar is made with sugar, local heavy cream, honey, freshly grated orange peel, and organic roughly chopped hazelnuts. This nut mixture is cooked until it reaches the consistency of caramel. Once cooled, the bars are cut and one corner is dipped in dark chocolate. The nutty, caramel flavor with a hint of orange is spot-on with just a corner of bittersweet chocolate.

February 2011

Bitter Greens & Goat Cheese
A mix of organic baby arugula, thinly sliced Belgian endive and organic shredded radicchio is tossed together with organic toasted almonds. The dressing is comprised of apricot jam, raspberry vinegar, thinly sliced shallots, extra virgin olive oil, freshly chopped organic rosemary, and thyme. The dressing's sweet-tart flavor complements the bitter greens perfectly. Served with two wheels of local fresh goat cheese.

Scandinavian Baked Meatballs
These meatballs are a blend of locally raised ground beef, ground pork and ground turkey. The meat is added to chopped organic onion, fresh breadcrumbs, a small measure of raw cream, lemon zest and finely chopped organic dill. They are shaped into 2.5" size balls and baked alongside the beet wedges. The organic beets are roasted with a bit of extra virgin olive oil and caraway seeds. Once the meatballs are fully cooked they are set aside and the beets are tossed in locally sourced sour cream producing a beautiful bright pink sauce. Finally the dish is garnished with fresh dill.

Happy Face Cookies
February calls for some smiles. The dough is made from local all-purpose flour, organic toasted ground pecans, sugar, local butter and organic vanilla extract. Once baked off, one cookie is sandwiched to the smiley face cut-out with organic seedless raspberry jam. Each cheek has a dusting of pink sprinkles. The butter and nutty flavor can't be beat, expecially when complemented by the bright flavor of raspberry jam. You can't help but smile.

January 2011

Potato-Celeriac-Sunchoke Soup A creamy and aromatic soup composed of local garlic, organic celery root, organic sunchokes, potatoes and leeks. These ingredients are left to simmer in homemade organic chicken stock, organic thyme, salt and pepper. Once soft, everything is puréed until smooth and silky. A small measure of organic unsweetened coconut milk is stirred in at the end for an incredible aroma, flavor and creamy texture. Dairy-free.	Stuffed Mushrooms & Gorgonzola Organic onions, garlic and anchovy fillets are sautéed until soft. Fresh breadcrumbs, organic parsley, and freshly grated Parmigiano-Reggiano is added to the onion mix and is used to fill the portabello mushroom caps. The stuffed mushrooms are drizzled with olive oil and placed in the oven until golden brown and crispy. The mushrooms are placed on a bed of organic greens and radicchio leaves, and drizzled with a gorgonzola dressing. The dressing is made with an egg yolk, garlic, hot mustard, white wine vinegar, organic sunflower oil, gorgonzola and fresh rosemary.	Pear Fritters with Lemon & Ginger These are crisp yet tender fritters. The batter is made with diced organic Bartlett pears, fresh ginger, organic lemon zest, sugar, cinnamon, organic egg whites, whole milk, pure vanilla extract, and organic unbleached all-purpose flour. In a shallow bath of hot canola oil, a small measure of batter is dropped in and left to puff and crisp. Left for a short while and drained on a paper towel, the warm fritters are tossed in a coating of cinnamon sugar.

December 2010

Red-Lentil and Red-Pepper Paté This paté is vegetarian and has an incredibly silky texture and rich flavor. Organic onions, garlic, bay leaves, coriander, smoked paprika, cayenne, salt, pepper, white wine, water, agar flakes, balsamic vinegar and red lentils are cooked together until thick. Organic roasted red peppers, cream cheese, butter, and fresh local oregano are puréed until smooth. Once everthing is puréed together until smooth it is left to set. Finally it's topped with more roasted peppers tossed in balsamic vinegar, extra virgin olive oil, oregano and served with locally made rye crackers.	Seitan Bourguignon This is a vegetarian version of the classic French peasant stew. This dish is comprised of: locally made organic seitan, organic garlic, extra virgin olive oil, soy sauce, mirin, organic onions, carrots, celery, cremini mushrooms and a small measure of organic flour. It's seasoned with fresh, local and organic thyme, sage, and parsley, in addition to bay leaves, orange zest, tomato paste and two cups of dry red wine. All of the ingredients simmer at a low heat with the result of a thick and velvety sauce infused with a robust flavor, garnished with freshly chopped parsley.	Cranberry Orange Pinwheels The filling in these cookies are comprised of organic fresh cranberries, toasted organic pecans, and brown sugar. The cookie dough is made with butter, sugar, baking powder, salt, organic eggs and finely grated orange peel. Once the dough has set to chill, the filling is spread out on the rolled-out dough and rolled up into a log shape. After the dough, now with filling, is let to set and chill again, thin slices are cut from the log and baked in the oven until golden brown. It is a sweet and tart cookie with a warm nutty flavor.

November 2010

Apple-Fennel-Walnut Soup Granny Smith apples, fresh fennel bulbs, and leeks are softened with olive oil and butter and then simmered with a broth made from kombu and fennel seeds. Toasted and ground walnuts are added for richness along with a spice mixture of: coriander, cinnamon, cloves, cumin, cayenne pepper and turmeric. All ingredients are blended to form a smooth purée. It's a rich textured soup with a light delicate flavor and warming aroma.	Squash & Quinoa Risotto Finely chopped leeks are softened with olive oil and butter. A mixture of cubed Kuri and Butternut squash, arborio rice and quinoa are sautéed in a pan until fragrant. With the addition of dry white wine and freshly chopped sage, the mixture is cooked until dry. One ladle at a time, vegetable broth is added to coax the starch from the grains until creamy. Finally a small measure of Parmesan is grated and stirred into the risotto. Toasted squash seeds and freshly chopped parsley finish the dish.	Sage Cookies For an herb notorius for its strong earthy aroma and flavor its kept very mild in this cookie. The batter is made with all-purpose flour, sugar, cornmeal, butter, milk, and fresh sage. Once the dough is cut out in 21/2 inch rounds, each cookie is brushed with egg white and sage leaves are individually placed on each one. Finally another coat of egg white is added to seal the leaves and coarse sugar for crunch. A beautiful use of a savory herb in a dessert.

October 2010

Pear & Roquefort Salad Thin slices of pear complement the crisp wafers of salty proscuitto and the unmistakable flavor of Roquefort cheese. Tossed among a blend of crispy greens and microgreens this salad is dressed with an emulsion of walnut oil and sherry vinegar. Toasted and chopped walnuts are used as a garnish.	Butternut Squash Koftas Cumin and coriander are added to roasted butternut squash and blended with chickpeas and tahini to form a rough puree. An organic egg yolk and marscapone cheese is used to bind the finely chopped and roasted pistachio nuts and fresh breadcrumbs to the squash. Finely chopped red bell pepper is added to the mix. Molded and pan-fried until golden these koftas are a treat. They are nestled on a bed of microgreens and served with a generous amount of tzatziki. The tzatziki is comprised of grated cucumber, fresh mint, garlic, salt, pepper, and greek yogurt.	Spiced Gossamer Cookies Cut out in the shapes of falling leaves and acorns, these spiced cookies are very thin and full of flavor. All purpose flour, butter, molasses and dark brown sugar provide a rich base to this full-bodied spice list: ground ginger, cinnamon, nutmeg, allspice, ground cloves and cardamom and a kick of cayenne pepper. Truly one of the best ways to warm up this month.

September 2010

Tomato & Watermelon Salad Taking advantage of the last few warm days of the season, this salad is the epitome of summer turning to fall. Four different colors of heirloom tomatoes, diced cucumber, creamy chunks of avocado, and cubed watermelon are tossed together with ground coriander and a mix of finely chopped fresh tarragon, chives, cilantro and basil. A thin drizzle of balsamic vinegar and olive oil is used to finish the dish before serving.	Chorizo & Butter Beans Both pork chorizo and chicken sausage chorizo are used here. They are sliced and cooked until crisp and golden brown on the outside and most of the fat is rendered. Organic butter beans are tossed with thinly sliced red onion, organic parsley and cherry tomatoes. Everything is pulled together and dressed with sherry vinegar, olive oil, and seasoned with grey salt and freshly ground black pepper. Microgreens are used to finish the dish.	Lime & Basil Cookies These cookies are made with butter, sugar, baking powder, a wee bit of salt, one organic egg, lime juice and it's zest, vanilla, all-purpose flour, ground pistachio nuts, and fresh basil. These cookies are cracker-thin and have a wonderful crunch from the coarse sugar baked on top. A nod to summer with the flavors of lime and basil and rich pistachios to carry us into fall.

July 2010

Chilled Pea Soup & Mint Gelato Made with loads of organic peas, potato, onion, iceburg lettuce, vegetable stock and organic cream, this soup is cooked down and pureed until velvety smooth. With each serving of soup comes a scoop of savory minted gelato. The gelato is made with lemon zest and juice, a dash of sugar, fresh mint leaves, marscapone cheese and egg whites. It is an exciting addition to chilled soup; keeping it cooler longer as the minted gelato slowly melts and enhances the flavor profile with a spike of lemon.	Braised Chard Timbale Rainbow swiss chard is lightly blanched and then used to line the inside of a ramekin. Within each timbale there are layers of lentils sauteed with garlic, leeks, and fresh thyme, slow roasted tomatoes, and grilled halloumi cheese coated in fresh mint. The entire timbale is baked in the oven until all flavors are married together. Each one is topped with a nest of microgreens and dressed with a spoonfool of melted lemon butter with fresh chives.	Mini Fresh Fruit Tarts These tarts are the epitomy of summer. Each tart starts with a hand crafted pastry dough. The tart shell is soft and flaky, yet sturdy enough to hold a generous dollop of classic pastry cream. Smooth and spiked with vanilla, the cream binds the shell and fresh fruit together in a simply fresh and delicious dessert. Each order comes with four different fruit tarts unless otherwise specified.

June 2010

Ultra Green Salad A blend of five different varieties of greens including, mache, frisee, and a bit of microgreens for good measure is tossed with organic peas, radish and sliced cucumbers. The dressing served alongside this salad is a creamy spinach basil. It is comprised of canola oil, cider vinegar, honey, fresh spinach and basil leaves, dijon mustard, salt, pepper, and buttermilk.	Toasted Grains with Yogurt & Herbs This dish is comprised of five different grains; spelt, farro, puy lentils, quinoa and coarse bulgur. All of the grains are cooked until tender, drained well and left to cool. Coarsely chopped raw almonds, golden raisins, and chopped apricots are stirred into the grain mixture. Fresh lemon juice and olive oil are used to dress this dish along with a healthy dose of freshy parsley. Finished with a dollop of yogurt this meal can be eaten any time of day at any temperature.	Ginger & Lemon Cream Cookies These thin ginger cookies are made with all purpose flour, ground ginger, crystallized ginger, cinnamon, cardamom, butter, brown sugar, caster sugar, molasses, an egg, and vanilla extract. The lemon cream sandwiched between the two cookies is made of cream cheese, loads of lemon zest, lemon juice and confectioners sugar. Reminds PP of "Little Debbies", but are so much better it's ridiculous.

May 2010

Shallot & Potato Soup A light and creamy soup made of lightly sautéed shallots, garlic, fresh thyme, a knob of butter, potatoes, organic chicken stock and a small measure of heavy cream. All of these ingredients simmer gently for 30 minutes and are puréed into a very smooth soup. The watercress purée has a base of lightly fried onion, garlic, butter, a bit more cream and several bunches of fresh watercress that are quickly blanched. With a dash of fresh lemon juice, the ingredients are puréed to the consistency of a pesto and drizzled atop the soup.	Israeli Couscous with Saffron, Olives and Spring Vegetables This beautiful spring dish starts with sautéed fennel, leek and garlic. White wine, organic peas and vegetable broth are added to the mix along with Israeli couscous, plum tomatoes and saffron. A bit of salt and pepper is added to season and let to sit for the flavors to marry. Baby spinach is added to the dish to wilt slightly towards the end of the process. Finally the dish is garnished with fresh basil, kalamata olives and a drizzle of fruity extra virgin olive oil. It is also served with a side of organic herb salad mix.	Lemon Shortbread This shortbread has a traditional recipe as its base. Unsalted butter, sugar, salt, lemon extract, vanilla extract, loads of lemon zest, and all purpose flour. It has a bright fresh flavor and it also has a consistency most shortbread can't claim. This dough is not baked to the usual dry and crumbly crumb most of us expect. It is slightly under baked, leaving a lovely creamy and slightly chewy texture, while still retaining its shortbread nature. A perfect dessert to welcome Spring.

April 2010

Broccoli Salad This salad is comprised of lightly steamed organic broccoli, plump golden raisins, thompson raisins, finely diced red onion, and lightly toasted sunflower seeds. The stalks of the broccoli are chopped into matchsticks and also lightly steamed to incorporate additional texture to the salad. A creamy dressing made from mayonnaise, agave nectar, apple cider vinegar, and dijon mustard is lightly drizzled on top to create a wonderful spring-start to your meal.	White Lentil Soup with Chorizo This lentil soup is a great meal for the spring season. Filling you up with healthy white lentils and spicy chorizo, but not weighting you down. This soup has many layers of flavor with carrots, tomatoes, butternut squash, celery, garlic, red onion, leeks, chicken stock, tomato paste, fresh thyme, fresh parsley, bay leaf and a bit of water. Once all the ingredients are incoporated, it simmers to create a thick and delicous soup. For a bit of extra decadence a dollop of creme fraiche is added at the last minute flavored with paprika.	VT Maple Sugar Cookies As if Plumpest's sugar cookie recipes isn't perfect enough, we go ahead and make it better with maple syrup. It's that time of year whenVermonter's go a little nuts for maple syrup. Indulge in a perfectly sweet sugar cookie dough made with maple syrup, and iced with maple icing. Made with a proper dose of maple syrup, these cookies will NOT cause your teeth to fall out, but rather allow you to fully enjoy why real maple syrup makes us Vermonters so crazy for it.

March 2010

Avocado & Pineapple Salad This salad contains a medley of tropical goodness including: fresh mango slices, chunks of fresh juicy pineapple, tart kiwi and creamy avocado tossed together with local organic baby arugula, pickled shallots and lightly toasted pistachio nuts. The rice vinegar used to pickle the thinly sliced shallots is combined with red wine vinegar and extra virgin olive oil to dress the salad. With a few grinds of fresh black pepper this salad will not disappoint.	Mango & Tomato Curry This is a mild curry with a spice profile containing, black mustard seeds, medium curry powder, turmeric, cardamom, freshly grated ginger, green chillies and garlic. Thinly sliced sweet onions are sautéed together with fresh mango and tomato wedges in a thick broth of the spice mixture and coconut milk. Lightly toasted and roughly chopped cashews are added to the broth along with fresh cilantro as a garnish. This lovely curry is served over steamed white rice.	Tropical Banana Split A dessert favorite at any age this split takes a turn for the tropics. A plain ol' banana gets sliced in half lengthwise and gets stuffed with coconut whipped cream. A thick layer of homemade coconut cream toffee gets drizzled over the banana or smeared across your plate along with homemade chocolate sauce. For the perfect crunch the dessert is topped with macadamia nut praline and finally a garnish of fresh mint.

February 2010

Fennel & Beet Salad This salad is composed of thinly sliced raw fennel, tart orange wheels, soft multi-colored beet wedges, a dusting of microgreens (additional baby arugula when available) and delicious buffalo mozzarella. The salad is dressed with a light vinaigrette of white wine vinegar, extra virgin olive oil, salt and pepper. A perfect winter salad full of color and substance.	Pea & Artichoke Lasagna This lasagna starts with a layer of blended ricotta cheese, organic peas, eggs, parmesan cheese and organic cream. A layer of whole wheat organic pasta is placed atop the pea mixture followed by a layer of blended artichokes, cream and fresh basil. A sprinkle of parmesan and mozzarella cheese is added to the artichoke layer and the layers begin again. The lasagna is baked until golden brown and finished with a final grating of parmesan. A salad of watercress and microgreens accompany this incredibly light-textured and fresh tasting lasagna.	Mini Chocolate Cupcakes Not only are these cupcakes moist and full of decadent chocolately goodness, they contain a nice dose of Chambord. Chocolates and rasberries are best friends and you'll make plenty of those when you share these...with those who are deserving! To make this match complete the cupcakes are iced with buttercream frosting which was made to blush with a smidge of Chambord. Topped with fresh raspberries it's a real treat for any love bug.

December 2009

Cottage Cheese Croquettes Originating from Macedonia these croquettes are made with cottage cheese, fresh dill, pressed garlic, salt, pepper, eggs and a bit of butter. These ingredients are incorporated with the help from whole wheat pastry flour, rolled into balls and dipped in a light egg wash and finally rolled again in panko bread crumbs. They are fried lightly to a golden brown and sprinkled with coarse kosher salt. They have a thin crispy shell that yields with a nice crunch to the soft creamy cottage cheese center flecked with fresh dill.	Bulgarian Red Pepper Stew Hailing from Bulgaria with Turkish influences, this dish is in a family of one of the most healthful diets in Eastern Europe known for their longevity. It's comprised of lentils, navy beans, onions and red bell peppers with fresh basil, marjoram, thyme and cayenne pepper. Once simmered in vegetable stock, red wine, dry sherry, and tomato paste for over an hour, a very thick stew is created which fits the bill for this time of year. A dollop of goat's milk yogurt finishes the dish with a light garnish of parsley.	Russian Tea Cakes A favorite in the PP household during the holidays these delicious cakes are festive and still remain light. Once the ingredients of butter, powdered sugar, vanilla extract, flour and toasted pecans and hazelnuts are mixed into a dough, the dough is left to chill for 24 hours allowing the flavors to marry. This step makes a huge difference in flavor! With just enough sweetness coming from the powdered sugar the toasted nut flavor is really allowed to shine, and pairs perfectly with tea, coffee, a tawny port or dry sherry.

November 2009

Late Autumn Salad An entirely raw salad consisting of thinly sliced fennel, beets, colorful carrot ribbons, apples, and red cabbbage. These crunchy vegetables are tossed together with a bit of lemon juice, olive oil and salt and pepper. Once piled high on a plate the salad is garnished with fresh tarragon, pomegranate seeds and a thin drizzle of dressing. The dressing consists of raw egg yolks, cider vinegar, honey, dijon mustard,vegetable oil and pomegranate molasses. It is an incredible earthy and fresh salad.	Mini Turkey Meatloaves Baked in a muffin tin, these meatloaves are the perfect size. You can't get much healthier when they're made with lean ground turkey, onions, carrots, celery, cottage cheese, egg whites and breadcrumbs. Moist and delicious they sit atop a brightly colored sauce of puréed bell peppers and fresh thyme. Accompanying this dish is a side of nutty wild rice and sautéed red and yellow bell peppers. A delicious and healthy meal that PP herself has not stopped eating for lunch and dinner!	Cranberry Panna Cotta Taking advantage of all of the fresh cranberries in season, this dessert does not disappoint. The panna cottas are made with buttermilk, cane sugar, fresh cranberries and gelatin. The tangy flavor from the buttermilk complements the tartness of the fresh cranberries. The measure of sugar brings the tartness level down to a place where you can still enjoy the flavor of the cranberry, but not to the point where it is cloying. A healthy way to end a great meal.

October 2009

Cauliflower Soup & Pear Relish This soup is a creamy blend of cauliflower, onions, fresh thyme, bay leaves, chicken stock and gorgonzola cheese. It has a light texture and rich flavor which is complemented exquisitely by the accompanying spoonful of pickled pear relish. The relish is composed of dried cranberries, currants, pears, apple cider vinegar, thyme, cinnamon and a small measure of sugar. Truly a comforting bowl of autumn flavor.	Mushrooms & Pancetta on Polenta The base of this dish starts with polenta which is made even more creamy with the addition of parmesan and fontina cheese. Atop the polenta sits a mix of Baby Bella, White, Crimini, Morel, Lobster and Black Trumpet mushrooms sauteed until golden brown with garlic, fresh marjoram, basil and parsley. Two slices of crispy pancetta and one slice of crispy prosciutto accompany this dish making this meal completely delectable.	Gingerbread Date Cookie Thought is was biscotti? Although it takes the same shape you won't need a coffee or tea to soften this sweet before you take a bite. This cookie is moist, chewy, and sweet due to softened dates. Crystallized ginger also makes an appearance enhancing the gingerbread base of the cookie. These are an extra special treat after dinner and one that certainly makes an impression at a party.

September 2009

Middle Eastern Beetroot Dip This dip is bursting with earthy flavor and incredible color. The beets are roasted until soft and finely grated before adding them to this simple blend of thick low-fat organic yogurt, garlic, fresh lemon juice, and a dash of sea salt. Garnished with baby basil leaves and lightly toasted cumin seeds it's a perfect starter or snack with these freshly grilled Yemenite flatbreads. The flatbread is made with flour, water, lemon juice, salt and a bit of butter. They are rolled out very thin and then grilled until slightly puffy and charred.	Eggplant & Sweet Potato Curry This curry is made completely from scratch, no bottled curry paste here. A rich blend of sweet, sour, hot and salty ingredients sparing no expense for short cuts including; eggplant, sweet potatoes, lemongrass, cilantro, garlic, fresh ginger, red chilli, lime leaves, red onions, coconut milk, tamarind water, fish sauce, vegetable oil, sugar and fresh spinach. Spices include a blend of freshly toasted, cinnamon sticks, coriander seeds, cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, cardamom pods and star anise. All of which are incorporated at specific times to create a fresh and enticing curry with plenty of broth to be sopped up with flatbread.	Almond Tuiles Tuiles meaning "tiles" in French, yet these are not traditional old fashioned curved tuiles. These are wafer thin squares made with sliced almonds, sugar, flour, egg whites and butter. One of Plumpest's favorite sweets due to its crispy crunch and toffee-like texture. These make a lovely light dessert option and also make a perfect accompaniment with afternoon coffee or tea.

August 2009

Chilled Almond Soup This soup is very unique and exceptionally creamy without the addition of cream. Blanched almonds, day-old whole wheat french bread, fresh garlic, sherry vinegar, extra virgin olive oil and water is blended together to the consistency of double cream. Garnished with finely chopped almonds and served really well chilled, the flavor is surprisingly superb.	Chickpea & Sweet Potato Koftas These patties consist of sweet potatoes, chickpeas, scallions, fresh garlic, freshly squeezed lemon juice, fresh ginger, black pepper, chickpea flour and lightly toasted cumin seeds. The mixture is pureed and formed into small patties and pan-fried with minimal olive oil until golden brown. They sit atop a mound of spring mix greens and are accompanied with sliced cucumber and drizzled generously with a homemade lemon-tahini dressing.	Apricot Bars A thin crust made of flour, butter and brown sugar is the base of these bars. Atop the crust lies a juicy and thick mixture of softened dried apricots and fresh apricots with lemon zest, corn starch and a dash of sugar. Another layer of thinly-sliced fresh apricots rest on top of that and finally a layer of chopped walnuts finishes this dessert. It is an incredibly luscious, fresh, sweet/tart, crunchy/creamy bar that I think you will enjoy.

July 2009

Watermelon & Arugula Salad This salad is a combination often seen in Sardinia. It is a blend of juicy watermelon, crunchy red onions and roasted walnuts. Arugula adds a fresh peppery bite and shredded ricotta salata adds a lovely creamy finish. It is dressed with a blend of fresh orange and lime juices and a splash of raspberry vinegar. Surely perfect for summer!	Middle Eastern Chickpeas This dish is very aromatic due to its composition of coriander, cumin and a pinch of saffron. These herbs are absorbed in a broth made from the juices of fresh red bell pepper, onion, baby spinach and lemon juice. Organic chickpeas are slowly cooked in this broth and together are served over a bed of orzo. To finish, this dish is topped with thick yogurt flecked with fresh mint and garlic. Tasty chilled, at room temperature or hot, this main course is perfect at any occasion.	Strawberry Thumbprints With the abundance of fresh strawberries, there are few better ways to use freshly made preserves than to put them in this cookie. A basic butter cookie base holds this incredible strawberry preserve yet is enhanced with roasted Brazil nuts and vanilla. The consistency of the cookie lends more on the chewy side with a very light crunch which leads to a gooey and super strawberry center. Yea for summer!

June 2009

Parsley Soup With generous amounts of fresh organic parsley this soup ushers in the flavor of summer. This smooth puree also includes leeks, potatoes, garlic, chicken stock, salt, pepper, and a small knob of butter. It's a clean-tasting soup perfect for starting out a summer meal.	Lentil Salad This dish is a testament to how simple ingredients given enough time can show a flavor profile forgotten by a fast-paced lifestyle. Intensely flavored organic slow roasted plum tomatoes, creamy avocado slices, tangy goat cheese wheels and sweet roasted red onion basted in balsamic vinegar top a generous mound of nutty Puy lentils dressed with sherry vinegar, tamari and a dash of sesame oil. A drizzle of basil oil finishes the dish making it an incredible meal for a summer night.	Lemon-Cornmeal Cookies Filled with a fine grain of sweet and crunchy cornmeal, loads of lemon zest and a touch of ground ginger this cookie is a subtly spiced sweet that's great any time. With the usual suspects of butter, eggs, flour and sugar this cookie keeps its exterior crunch but retains an interior chewiness that can't be beat.

May 2009

Radish Salad Spring radishes, lightly steamed snow peas and thinly sliced scallions are what comprise this crunchy and sweet salad. Together they are tossed with a simple dressing of walnut oil, rice vinegar and a touch of pure cane sugar.	Spicy Potato Cakes Not entirely lacking in heat from a few long green chillies, these potato cakes derive the majority of their spiciness from turmeric, coriander, cumin and garam masala. Balanced with the base of russet potato, organic peas and grated onion, and fresh ginger these potato cakes let you have the comfort quality with the healthy quality you seek in a meal. They are browned lightly in a skillet with a minimal amount of light oil and finished with a side of lightly steamed organic kale and topped with a generous dollop of organic greek style yogurt.	Fennel & Pistachio Thins The aroma of almond is what draws your attention first and with your first bite you experience the crunch and subtle chewy texture. Once you've swallowed your first bite you recognize the distict nutiness of pistachio and then as you inhale your next breath, you notice the lovely perfume of fennel filling your mouth. Need I say more?

April 2009

Beet Soup This is a thick and smooth soup full of earthy flavor and gorgeous color. Organic beets are roasted with a drizzle of extra virgin olive oil first, then cooked down with carrot, onion, potato, and organic chicken stock. (Vegetable stock can be substituted, just ask.) It's finally pureed into a smooth consistency and topped with Creme Fraiche. Hearty yet light and perfect for spring.	Chorizo & Roasted Vegetable Medley This simple recipe celebrates the start of spring with organic asparagus, spring onions, parsley and baby arugula. But with the cold nights still lingering this dish pulls out the big guns with smoky chorizo, cubed sweet potato and a spicy green chilli dressing. It's a perfect balance of texture and flavor; spicy, sweet, smokey, fresh and filling. It's a dish complementary to the spring seasonal change and exactly the change your tastebuds crave.	Vermont Maple Bars The days are warm and the nights are cold, which means it's sugaring season. Vermont prides itself on Maple Syrup production and Plumpest Peach prides herself on impeccable knowledge of all products made of this liquid gold. These maple bars are made of Pure Vermont Maple Syrup, eggs, flour, salt, vanilla and toasted walnuts. The crust is a simple blend of butter, flour and sugar. You won't find anything better suited for your sweet tooth than this sweet and creamy bar of maple goodness.

March 2009

Spiced Carrot Soup & Coconut Cream Look no further than this soup for your fill of beta carotene. The ingredients included in this smooth puree are: organic carrots, sweet potatoes, fresh lime juice, freshly grated ginger, garlic, onions, organic chicken stock and fish sauce. There is a light background of hot chile which couldn't be balanced with anything better than a drizzle of coconut cream. The cream is a small measure of coconut cream and heavy cream whipped together for a contrast with just enough coconut flavor and a hint of sweetness.	Peanut Noodles with Tofu & Greens Warm whole wheat noodles get topped with a healthy and light peanut sauce including organic peanut butter and spiked with lime juice, hot pepper flakes, soy sauce, rice vinegar, scallions and fresh ginger. Organic broccoli is steamed together with sugar snap peas and snow peas lightly so they still retain their crunch. This dish is then topped with organic tofu sauteed with a touch of seasame oil and peanut oil. Finally it's garnished with toasted chopped peanuts and a sprinkle of scallions.	Ginger Cookies These cookies are entirely organic and are loaded with three types of ginger: ground, fresh and crystallized. Made with whole wheat pastry flour, butter, an egg, star anise, molasses, pure cane sugar and a healthy coating of turbinado sugar for that perfect crunch, this cookie makes for the perfect after meal dessert. (Not to mention the perfect snack for any traveling you might be doing this month.

February 2009

Citrus & Fennel Salad Thinly sliced fennel, bright orange and grapefruit segments make this a fresh and juicy salad. It is gently tossed with a dressing comprised of citrus juice, extra virgin olive oil and fresh basil. Finally as a garnish, it's generously topped with toasted walnuts for an extra added crunch.	Lentil Sambar As a classic northern Indian dish, this lentil sambar boasts big flavor with lots of spice. Spices far outweigh the vegetable count with mustard seed, cumin, fenugreek, turmeric, coriander, cinnamon, cayenne pepper and lovely tamarind paste. Vegetables include sweet potato, cauliflower, onion and red bell pepper. This lentil dish is served over a bed of brown rice and is accompanied by a generous dollop of fat-free strained yogurt and a side of fresh peach and mango chutney. With a sprinkle of fresh cilantro, we couldn't have it any other way!	Orange & Dark Chocolate Cookies Since citrus is in season and it is the month of love, Plumpest Peach combined two great companions for a match made in heaven. Surely dark chocolate and orange flavored cookies were meant to be together forever. Little bits of orange zest are flecked throughout the cookie and dipped in warm dark chocolate to create a thin layer of indulgence that is just enough. Bet you can't eat just one!

January 2009

Green Pea Soup Fresh peas, onions, chicken stock and tarragon. It doesn't get any simpler than that. These flavors marry well and a fantastic consistency is created without the addition of a thickener. Cheers to a New Year.	Vegetarian Feijoada Originating from Brazil, this dish has many levels of complementary flavors and textures. Winter has a way to make us seek out our own heat and you won't have to look farther than this bean and rice dish studded with bell peppers, onions, celery and tomatoes. Thyme, coriander, cumin and fresh cilantro add a tropical warmth, while the lemon-chili pepper relish adds a heat that can only be cooled down by sweet orange discs and lightly steamed kale leaves. Served over a bed of Spanish rice, this meal will warm you inside and out.	Chocolate Hazelnut Cookies Ground toasted hazelnuts are folded into a basic butter cookie batter and baked until golden brown. Their texture is light, delicate and crisp, yet what holds them together is a thin spread of velvety smooth nutella. Enjoy it any time of day.

December 2008

White Bean & Garlic Soup This is a creamy Tuscan-style soup. Yet unlike the traditional Tuscan ingredients, it's been given a healthy lift. Cannellini beans, garlic, chicken stock and a snip of fresh sage is what gives this soup its comforting appeal. A small measure of low fat sour cream is stirred in so as not to completely compromise its roots.	Spelt Risotto with Mushrooms A fantastic, filling, and flavorful dish that flew in from England and landed in Plumpest's kitchen. Incredible texture comes from this deeply nutty and earthy spelt risotto. With an appearance of bacon and parmesan cheese, it just about spills over the plate with sumptuousness! With a final squeeze of lemon juice, this dish becomes a true meal of satisfaction.	Sugar Cookies This cookie has a history; a long evolutionary history. Its greatness comes from a long line of warm hearts and cool hands (key qualities of quality pastry). Ladies and gentlemen, I present to you, for the first time outside the family, the ultimate sugar cookie!