Le Petit Lapin May Farmers' Markets

Le Petit Lapin Patisserie is a fill-in vendor this May at the Stowe, VT and Waitsfield, VT Farmers' Markets.  So if you're in the area the next two weekends, be sure to visit Le Petit Lapin at these markets!

May 15th and 22nd : Stowe Farmers' Market 

    Rt. 108, Mountain Rd. across from the Stoweflake Resort in Stowe, VT, 10:30 am to 3:00 pm

May 21st : Waitsfield Farmers' Market

    Mad River Green in Waitsfield VT, 9:00 am to 1:00 pm

The little rabbit will be baking up brioche, scones, french macarons, fruit tarts and more!

Stuffed Bell Peppers and Roasted Red Pepper Dressing

Sometimes, just sometimes, the little rabbit cooks rather than bakes.  I always opt for a giant slice of chocolate cake over anything salty or fried, but sometimes it's important to rouse the salty taste buds from dormancy to ensure they haven't been overrun by their sweeter counterparts.

I was drawn to the bright green, yellow, orange and red peppers in the market last week, which inspired me to cook bell peppers stuffed with rice, beef, thyme and basil, as well as a roasted red pepper dressing with fresh thyme.

These peppers are steamed before stuffing and baking, which creates a soft, sweet pepper that simply melts in your mouth.  The smooth, creamy meat and rice filling is contrasted nicely with a crunchy topping of bread crumbs and cheese.  Paired with a salad draped in roasted red pepper dressing, you have a healthy and flavorful meal, a well-matched competitor for that slice of chocolate cake.

Momofuku Milk Bar's Compost Cookie in honor of Vermont's Mud Season

Ah, spring showers.  I know they're necessary to propel daffodils and tulips into lofty bloom and drive earthworms from their subterranean homes into clear sight for peckish robins, but after a sunny weekend spent outdoors, the return of rain is constricting and dreary.  Luckily, I have a solution.

Views of clouds and mud out the kitchen window can instantly be gratified by filling your house with warm scents of vanilla, butter and chocolate.  And as you burn your tongue on the first bite of cookie fresh from the baking tray, who cares if it's a monsoon out there.  Everything you need to brighten the day is arriving straight from your oven.

Having just read the article in this weeks New York Times celebrating the career and James Beard award nomination of Christina Tosi of Milk Bar, I was inspired to finally try one of Milk Bar's cookie recipes.  While the blueberries and cream was at the top of my list, I opted for the compost cookie as it utilized my leftover Easter chocolate.  I also wanted to honor Vermont's ever so glamorous mud season with an equally glamorous sounding cookie, the compost cookie.