Entrees

We love the combination of just-fried, crispy chicken cutlets with a cooling sweet-and-sour citrus salad. Salty olives and parsley add color and a bite of astringency. Serve the salad like a salsa, or gently toss it with baby greens.

We love the flavor in this dish, a delightful melody of sesame, ginger and maple syrup. Try it over udon noodles or rice and accompany it with steamed broccoli or other crunchy vegetables.

This is our take on the takeout classic - orange-flavored beef - adapted here for taste, time and budget constraints. We use fatty chuck steak (a cheaper cut of meat), thinly sliced and marinated in a sweet-spicy mixture of orange two ways (juice and zest), chili sauce, garlic and ginger. The meat soaks up the flavorful marinade and becomes quite tender in just a couple of hours.

A healthier take on Dan Dan noodles, a sinus-clearing dish that combines Chinese egg noodles and crispy ground pork in searing-hot chili oil. In our attempt to reduce the total amount of oil in this recipe, we sauté the pork instead of deep frying it and substitute a kicked-up chili-garlic sauce for the chili oil.

This savory stew gets a kick from ginger and chilies. Dried turmeric (or use freshly ground turmeric root in season in the winter) provides a characteristic golden color and warm flavor. It also has lots of health benefits! Serve with jasmine rice and Sautéed Bok Choy.

A vegetarian take on the traditional wine-simmered French dish as seen on City Market's Hot Bar menu.

For the gnocchi to bind together, the potatoes need to be warm when you mix together the dough, so plan accordingly. (A potato ricer is also helpful this recipe.)

This is a beautiful presentation for a light lunch or as the first course to a cozy dinner. Use any root vegetables that you love in this dish!

Delicata squash is delicious all fall and winter long, especially when stuffed with an Italian-inspired combination of spicy City Market-made sausage, farro, golden raisins, toasted almonds and thyme.

Use this filling recipe with the Vermont Cream Cheese Pastry to create Vermont Veggie Turnovers.