Entrees

This is a great curry to pull out in a hurry. We love peas and spinach with this curry, but you can vary the vegetables and make it with tofu, meat, or even chickpeas.

Fiddleheads are the coiled tips of the ostrich fern. They are harvested wild along the streams and rivers in Vermont in April. They have a nutty flavor with a texture similar to asparagus.

A delicious traditional curry served frequently in Burmese homes.

This colorful and tasty dish makes a great vegetarian or vegan entrée.

This is a meal for mushroom lovers and vegetarians. Use a mix of your favorite mushrooms, including oysters, shiitake, buttons, cremini and maitake. Any leftover mushrooms are delicious tossed with fresh pasta.

This salad makes creative use of pita chips, one of our favorite snacks. Break the chips into large pieces and sprinkle them over the salad right before serving. To bulk up this dish for dinner, add grilled chicken, shrimp or salmon.

This is a satisfying meal both because it’s tasty and because all the ingredients can be local (well, all the ingredients but the salt and pepper!).

Serve with Sriracha sauce on the side for people who like a spicier dish. If you are allergic to peanuts, substitute roasted cashews.

Here's a great way to utilize springtime morels. Substitute in onions or leeks if ramps are not available.

These portabella burgers are great for the grill. They’re a tasty option for a vegan or vegetarian-friendly BBQ... and delicious enough that even the meat-eaters will want one!