Perfect in its simplicity, this 4-ingredient salad showcases tender fresh spinach, creamy eggs and crisp bacon, dressed with a sweet and tangy maple vinaigrette.

Trout fishing season coincides with the debut of native spinach, asparagus and rhubarb at Connecticut farm stands. This springtime menu showcases all four of these fresh local treats.

Tart, rosy-red rhubarb is cooked down to a silky jam and sandwiched between buttery layers of shortbread crust and brown sugar crumbles, then splattered with white chocolate to make these decadent Rhubarb Crumble Bars. 

The freshest local fish and the first farm stand produce of the season combine in a light and easy dish.

A playlist of Folk songs for tough times…and the good times sure to follow.

Sweet peas are sauteed with shallots and salty pancetta in this classic Italian side.

With the future feeling uncertain, we’re trying to live in the moment. Planting our spring garden, watching the progression of blooms and buds emerging around our yard, and taking special care with a Saturday night meal are small things we’re doing right now to stay positive. This Saturday we celebrated the season with a veggie-packed Pasta Primavera and a spectacular, sophisticated Caramel Budino for dessert.

Pasta Primavera is so packed with vibrant green vegetables that they take center stage and the pasta itself plays a supporting role.

A soothing jazz and easy listening playlist that captures the stay-safe, stay-home mood.