Entrees

Refried Pinto Beans

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!

Coconut Green Curry with Spinach and Chickpeas

Curries are one of our favorite ways to pack our plate with vegetables. In the spring, you can use lots of healthy greens like spinach, kale or chard. Chickpeas add healthy protein and brown rice on the side provides added fiber.

Sambousas

These are the delicious samosa-like meat and veggie pockets that are popular in Somali cuisine. This recipe was taught in a City Market cooking class in the Mosaic of Flavor series, with Fardowsa Yusuf from Somalia.

Nockerln (Little Dumplings) with Asparagus, White Beans, and Cave-Aged Cheese

These little dumplings are Austrias answer to gnocchi. I have always found gnocchi tricky and time-consuming to make. These little dumplings taste just as good and are a cinch to make. I used to eat them all the time when I lived in Austria, where people particularly like them with a fresh, seasonal vegetable and grated cheese, and of course a nice salad on the side.

Spinach and Cheese Pizza

Excellent pizza, can use local ingredients too!

Vermont Bacon & Sauerkraut Filling

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

Ginger Baked Tofu

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.

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