Potato and Celery Root Puree

Member Devon Karn says, "This is one of my favorite things: I made it for Thanksgiving last year, and about a hundred times since then."

Creamy Maple Parsnips

We like to use the darker, more intense Grade B maple syrup in this creamy, slightly sweet side dish. This version takes full advantage of Vermonts autumn bounty, from the syrup to the parsnips to the milk and cream from Strafford Organic Creamery.

Maple Corn Bread

This bread would be great paired with soup or chili.

Honey-Kissed Berry Yogurt Cake

This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition!

Vermont Onion Soup

A warm classic soup using Vermont cheddar cheese!

Maple-Glazed Carrots

This simple dish, ready in about 15 minutes, takes almost no effort and is a delicious side dish.

Vermont Maple Baked Beans

A classic recipe for a cold day. By the time the beans are done, your house will be nice and toasty. Use local dried beans if available.

Chewy Maple Cookies

Congratulations to Jamie Seiffer, the lucky fellow who won a year's supply of organic maple syrup from Hillsboro Sugarworks in Bristol, Vermont by submitting this winning recipe in our 2011 We ♥ Local Food dessert recipe competition! This is a maple masterpiece of a recipe and we're so glad to add it to our collection!


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