Sauces & Spreads

Rhubarb Compote

This is a raw, crunchy, chutney-like riff on a classic cooked fruit compote. Add a pinch of freshly-grated ginger or a handful of chopped, fresh strawberries and serve it with pork, duck or chicken.

Chorizo and Avocado Salsa

This salsa is delicious in a breakfast burrito or taco. For a party platter, cut 3 avocadoes in half and remove the pits. Use a tablespoon to remove some of the avocado flesh and create a well. Slice a small piece from the bottom of the avocado so it will sit flat without rocking. Spoon the salsa into the individual avocado halves and serve with tortilla chips and spoons.

Ginger Beet Pesto

This recipe was submitted by Peter Burns in our 2014 We ♥ Local Beets Recipe Competition. Peter says, “In addition to the marvelous earthy taste of this recipe, the pasta turns an amazing red after you mix in the pesto.”  We think this pesto is great on bread and crackers too!

Curried Summer Squash Relish

The curved shape of most yellow summer squash makes it to a challenge to pickle as slices or spears - chop it up in a relish and problem is solved! This relish is great with crackers and cheese as an appetizer, or as a condiment with chicken, fish, or meat. This recipe was made in our Canning Relishes and Chutneys class with Andrea Chesman.

Peanut Sauce

Use this Peanut Sauce with our Chicken Satay recipe.

Pesto with Ramps and Pistachios

Ramps are wild onions that grow along streams and rivers in Vermont. They are among the first local greens to show up at the Co-op in April. This is a great spring-time recipe for when they are in season.


Turmeric Tahini Dressing

This is a favorite recipe of City Market’s own Produce Buyer, Mary Manghis. This dressing is so good! It’s best when made with fresh turmeric and ginger. 

Horseradish Sauce

This is a perfect addition to a dish of corned beef and cabbage. With any leftovers, try adding it to your favorite sandwich!

Matt Grady's Guacamole

This recipe comes from Matt Grady, the 1st place winner for City Market’s 2009 Guacamole Contest. 

Brine for Homemade Corned Beef Brisket

Have a hankering to brine your own beef for corned beef brisket? Heres how! Plan to brine beef brisket 4-6 days in the refrigerator. This recipe was taught in a City Market class on homemade corned beef brisket. See the recipe for how to cook corned beef brisket with cabbage after you complete the brining process.


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