Amuse-Bouche Advocacy and Audacity
is the shared writing space for Boarding Axe Kitchen. Here, recipes, reflections, and documentation live side by side. Some posts focus on cooking and food preparation, others explore the systems, values, and questions that shape our work.
This blog exists as a record of practice rather than a showcase. The food we cook informs the content we publish, and the content helps explain how and why the work is done. Together, these posts document the ongoing effort to approach food access with care, intention, and honesty.
Not every post is a recipe, and not every recipe is just about food. Each piece is a small contribution to a larger conversation about nourishment, dignity, and what it means to take food seriously as a form of service.
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Gluten-Free Hamburger Soup with Vegetables



Leftover Pork Loin Fajitas



Brining Pork Loin: A Simple Flavored Technique



More than Calories: Food Access Meets More than Physical Needs



Green Beans with Almonds and Bacon



Crispy Homemade Hash Browns (Simple Shredded Potato Recipe)



Airfryer Potatoes O’Brien (Easy Sheet Pan Breakfast Potatoes)



Gluten-Free Invisible Apple Cake (Gâteau Invisible)



Air Fryer Roasted Beets with Lemon & Thyme



Bologna Salad (A Creamy, Macaroni-Style Classic)



Turkey Salad Recipe (Perfect for Leftover Turkey)



Christmas Mice Recipe (Chocolate-Covered Cherry Mice)



Year-End Reflections on Building Boarding Axe Kitchen (2025-2026) Vermont nonprofit food access



Pollock with Ratatouille: Pan-Fried Breaded Fish Over a Stewed Vegetable Medley



Easy Ground Turkey and Green Bean Skillet



Braised Pearl Onions



Basic Ham Salad Recipe (perfect for crackers, sandwiches and more)



How to Make Honey Whipped Browned Butter



How to Make Homemade Roasted Garlic Oil



Savory Feta and Tomato Salad with Cucumbers and Peppers

