Entrees

This makes a delicious, traditional corned beef stew that you can make with brined beef from the store or your own homemade brined beef (see recipe). This recipe was taught in a City Market class on making homemade corned beef brisket.

This recipe calls for kombu, a kelp sea green that we stock with the bulk spices. The kelp contains a natural acid that tenderizes the beans as the seaweed itself melts away, leaving behind a luxurious sauce with complex flavor.

For this recipe, it is not necessary to soak the dry beans before cooking. Other local dried beans would work well in this recipe including Jacob’s Cattle and Soldier Beans.

This tart looks fancy but is easy to make and amazing with our sweet local parsnips

Pineapple peanut stew with chard might sound like an odd combination, but trust us, this is one of the best vegetarian/vegan entrees out there. Quick to prepare, flavorful, and healthy!

This recipe for refried beans comes to us from Ryan Yoder, who grows our delicious local pinto beans in Danby, VT. Ryan wrote this recipe like a true cook – the measurements are approximate, but a generous amount of everything makes for a great-tasting dish!

This one-pot meal is so simple to prepare, it’s a favorite during busy times.

A family favorite gets an upgrade with the addition of golden butternut squash.

This stew is loaded with colorful vegetables, playing up the multi-colored potatoes from the Andes, where quinoa originates. For a Vermont twist, serve with grated cheddar cheese and pesto at the end.

Zesty, fun, and kid-friendly, these tacos are a great dinner in winter during citrus season.

This simple recipe for coconut chicken stir fry was taught in a City Market class on cooking sustainable meat and seafood. If you add a spoonful of Thai curry paste and coconut milk, you have a Thai curry.