Entrees

Enjoy this lasagna recipe made with gluten-free noodles.

An alternative to veggie burgers, these patties are high in protein. The cucumber salad complements the patties quite nicely!

Here’s a new way to use watermelon at your next cookout!

A tasty and easy way to use the bounty of summer squash and potatoes that appear in your garden, at the Co-op and in your CSA shares this time of year!

A little planning ahead by roasting beets and mixing the tart dough a night or two before, makes this a nice meal any night of the week.

This makes a great vegan or vegetarian sandwich filling for back-to-school lunchboxes or in your backpack during a picturesque Vermont fall hike (just include a coldpack). You can substitute the mayonnaise for your favorite vegan variety and substitute favorite herbs from your garden for the tarragon. Not interested in a sandwich? Put a scoop atop some greens instead (maybe with an heirloom tomato slice or two on the side).

This recipe makes a wonderful late summer meal in one take! The pork chops and green beans (we have some wonderful local choices for both) use the same marinade and the peaches are quickly grilled for a sweet side.

For a state that borders Canada, Vermont has impressively good taco options. We are partial to the tacos at El Cortijo in Burlington and Mad Taco in Waitsfield and Montpelier. We chose ground pork, which cooks in 10 minutes or less, for these spicy tacos, which are a great option for a casual weeknight dinner.

This gently-spiced combination of canned pinto beans simmered with kale, poblano pepper and cherry tomatoes can be eaten rolled up in a tacos or as a stew, with warmed corn tortillas for scooping. We love this drizzled with our Spicy Crema and topped with chopped, fresh cilantro, sliced red onion and a lime wedge.

This delicious recipe is adaptable to whatever wild mushrooms are at hand. This recipe can also be served over polenta in place of the pasta.