Recipes from Mead Meadow

This stew is made with lamb, carrots, potatoes, green beans and turnips.  We first made this stew  in Paris when our youngest son Brian was on the track team.  We had three young men from the Netherlands team staying with us for a track meet.  I tripled this recipe thinking that there would be enough for Peter…

This is a salad lovers dream and will make everyone want to eat more salad.  This Spring Salad celebrates spring’s healthy vegetables with the addition of forbidden rice.  Forbidden rice is softer and smaller than wild rice, and once cooked, it turns a deep purple color with a nutty texture.  We used fresh English peas,…

Easter brunch is always a little bit tricky.  Attending a morning service and having a worthy breakfast spread ready to go right when you get home, is nearly impossible.  Well, maybe if you’re the Easter Bunny.  Assuming you are not the Easter Bunny, and that you don’t want to miss out on the egg hunts and…

This year, instead of picking up the conventional box of egg dying tablets, we sourced three all natural brands that use fruit and vegetable extracts. We were happy to replace the toxic color additives like Red No. 3 and Yellow No. 5 with natural ingredients like radish, cabbage, and sweet potato.  Dying eggs the natural…

This classic quiche is similar to the ones we enjoyed in Paris.  Nestled in a buttery crust, it offers a rich, savory custard flecked with Gruyere, bacon, and shallots.  Magically, the overall effect is one of lightness.  It is the perfect make-ahead recipe for brunches, lunches, and dinners.  Pair this quiche with a simple salad,…

Blueberry Crumb Muffin This is the muffin that has it all!  We don’t usually like a muffin with a crumb topping, as they are usually too sweet and the topping can be hard and crunchy.  This one is different because it is light and not overly sweet.  We also think the crumbs add to the…

Pound Cake with Raspberry Sauce I know this is a very basic recipe, but I have tried many different pound cake recipes and this is my favorite. If you are looking for a pound cake that is dense enough to stand up to fruit, sauces, and ice cream, and has the butter taste that you are…

What do you do when you have 10 pounds of carrots?  Experiment with carrot soup, of course. We loved using coconut milk instead of a heavy cream for this soup .  The rich sweet coconut flavor plays so well with the curry, while the cilantro and lime add acidity to brighten and balance the soup.…

The lure of comfort food is a force to be reckoned with.   Certain dishes evoke nostalgia for not just the food itself but perhaps for a specific person or a special time in our childhood.   Like many of you, recipes our mothers made when we were children hold very strong nostalgia for us.…

High quality chocolate is the key to great tasting pots de crème. We prefer the 3.5 ounce Lindt Excellence 70% cocoa smooth dark bar. Splurging on high quality chocolate will make a noticeable difference in taste  and texture, ensuring that your custard is glossy and not grainy. We always keep King Arthur Flour’s Espresso Powder…