Pumpkin Spice Oat Bakes

Baking pumpkin spiced oats in a muffin tin produces neat little cylinders of pumpkin oat goodness that are just as good cold as they are warm from the oven. Try them with a dollop of vanilla yogurt and a drizzle of maple syrup, or a spoonful of your favorite fruit spread.

Misozuke (Miso Pickles)

These pickles are made with a Japanese pickling mixture and are a great new way to enjoy fermented veggies! You can easily add daikon, cabbage, and carrots. 

Oven-Baked Parmesan Zucchini Fries

Oven baking at a high temperature gives these “fries” a crunchy, crispy, browned coating that is just as satisfying as if they were fried. 

Peach and Strawberry Bruschetta

Enjoy the flavors of summer with this quick appetizer. Perfect for a picnic or potluck.

No-Bake Apricot Cashew Energy Bars

Slice these energy-packed snacks into bite-sized cubes instead of bars, and package in individual reusable snack bags for a mid-afternoon pickme-up. Substitute dried figs, dates or cherries for the apricots if you prefer.

Creamy Avocado & White Bean Wrap

White beans mashed with ripe avocado and blended with sharp cheddar makes an incredibly rich, flavorful filling for this wrap. Soak dried beans overnight or use beans from a can. 

Lemon Curd

With this recipe, you’re not limited to lemons. Try making a fruit curd with lime, tangerine, or even mango. Use on top of scones, as a filling for a tart, or on top of plain yogurt for a tangy snack. 

Herby, Quickety, and Never Persnickety Parsnip Oven Fries

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by April Howard.  April says, "This recipe really highlights the unique sweet and creamy flavor of parsnips with minimal processing. The preparation is quick and the baking takes place easily while other food items are being prepared. A winter kitchen staple!"

Delectable Parsnip Bites

This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Andrea Solazzo.  Andrea works at Vermont Foodbank and says, "I developed this recipe to get everyone at the food shelves excited about local parsnips. This time of year, we get large quantities donated and many people are very hesitant cooking the vegetable! This recipe has been a huge hit at area food shelves all around the state!  I myself enjoy making them at home and serving with a side of homemade aioli."

Pretty Pink Parsnips

This recipe received an honorable mention in our We Local Parsnips Recipe Contest and was submitted by Norah Cunha.  Of the recipe, Norah says, "This unique and colorful recipe can be eaten on its own or as a sweet and sour kick to any salad, slaw, or sandwich.  The parsnips become bright pink as they marinade with the red beets, giving any dish a splash of color.  The best part about this recipe is it can be made with local ingredients that are easy to find year round."


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