Susie Middleton

1 week ago | mvmagazine.com | Susie Middleton

I’m fond of using my Spicy Peanut Sauce in many different ways, but especially in a dish of Cool Peanut Noodles with Crunchy Vegetables. Recently it occurred to me that I could swap the noodles for cooked, shredded chicken and have a darn good peanut-y, Asian-y chicken salad. I gave it a spin, and it was delicious. Choose your favorite raw veggies for this, but be sure to include plenty of red cabbage, which offers both color and crunch.

2 weeks ago | mvmagazine.com | Susie Middleton

An Instagram post from Morning Glory Farm inspired this recipe. I saw a photo of a new green the farm had just harvested called chijimisai, which is a cross between tatsoi and komatsuna. Intrigued, I stopped to pick some up and found that the farm had also just harvested the first spring garlic. Spring garlic, or green garlic, looks like large scallions but is really the stalk of immature garlic which has yet to bulb out.

1 month ago | mvmagazine.com | Susie Middleton

This recipe is a variation on our popular Strawberry-Ginger Muffins. A locally-bought package of New England-grown and -ground rye flour inspired the twist. I replaced half of the all purpose flour with the rye flour, which has a lovely nutty flavor. (If you equate rye with the bitter taste of caraway seeds in rye bread, forget that flavor!) Rye flour has less gluten in it, so I added a smidge more baking powder in this recipe, too.

1 month ago | mvmagazine.com | Susie Middleton

This recipe originally appeared in my cookbook, Fresh from the Farm: A Year of Recipes and Stories. Many folks told me it was one of their favorite recipes in the book, and I think that’s because it’s got it all – the fish stays moist but has a nice crunchy topping, the vegetables roast in the same pan – and a bite of the two together is heavenly. I developed this recipe using cod, but you could try it with striped bass or halibut.

2 months ago | mvmagazine.com | Susie Middleton

I came up with this recipe as a late winter/early spring variation on my Pomegranate-Honey carrots. I love the technique (a relatively high-heat sauté for browning, plus deglazing with a pan sauce) as it yields the perfect texture and flavor I’m looking for in a carrot side dish. For the pan sauce in this recipe, use a combination of citrus juices for your pan sauce. I happened to have a blood orange and a Meyer lemon when I was making this the other day, and that combo was delicious.