Latest Recipes

Latest Recipes

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A nice variation on apple butter; delicious on muffins, scones, and quick breads.   

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When using Asian pears or other watery varieties of the fruit, you can roll them in cornstarch before putting them in the dough. This will prevent them from releasing too much water and making the dough too wet.

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Some days, we think about living off this creamy, cheesy polenta alone. But then we remember to eat our vegetables too! The cauliflower and winter squash could be easily substituted with other items you have on hand, like mushrooms or sweet potato. 

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A warm, classic soup using Vermont cheddar cheese!

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Let this recipe cook overnight or while you’re away at work for a hands-off approach to a tasty fall spread! 

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You can choose any dark beer you like for this recipe, but we recommend the Queen City Yorkshire Porter.

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This soup is deceptively flavorful for how simple it is to make. Oyster and brown beech mushrooms are great for flavor and texture, but you can switch it up with your favorite varieties.

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This tasty vegan recipe is full of protein, fiber, and lots of flavor. Serve with herbed yogurt atop a bed of greens for a satisfying meal. 

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A great side for a grilled chicken breast or tempeh steak, these baked veggies with feta can also be a main dish, served over orzo pasta, brown rice or polenta.

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This is an easy and filling fall dish, and the ingredients are very flexible. Substitute your favorite root vegetables for the parsnip and sweet potato, or use any type of link sausage.

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