Susie Middleton

2 weeks 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.

1 month 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.

1 month ago | mvmagazine.com | Susie Middleton

I originally made this recipe with some fresh pasta from Beetlebung Farm. The twisted shape – casarecce – was perfect for grabbing the pesto (Roasted Walnut Parsley Pesto), and the nutty flavor (from whole grain Emmer wheat) paired well with the pesto flavors. If you can find fresh pasta shapes, go for it. If not, pair the pesto with a whole-grain dried pasta shape like gemelli or cavatappi. For a fun variation, add a batch of quick-roasted cherry or grape tomatoes to your final pasta dish.

1 month ago | mvmagazine.com | Susie Middleton

I love this “winter” pesto that gets big flavor from roasted walnuts and a generous portion of Parmigiano Reggiano – not to mention garlic and a little lemon zest. I highly recommend following the directions exactly and starting with a 3-ounce chunk of Reggiano rather than cheese that has already been grated. The food processor blade has a lovely way of turning Parmigiano into tiny pebbles which add texture and fresh flavor to the final sauce.