One of our customer favorites from the City Market hot bar.
Not only do these muffins go perfectly with morning coffee and juice, they also pack well — so save a few for lunches, too.
Serve over warm pitas or toast, along with a side of chickpea salad or hummus.
Lo mein can be served as a main dish or as a side. Try pairing with fried cabbage or roasted vegetables.
Looking for a high-protein breakfast or lunch? Try these easy, tasty topped English muffins. You can even opt to scramble the egg into the veggies for an even easier prep.
If you didn’t grow up eating kimchi, you may have been introduced to it as a garnish or a topping on a sandwich. In Korean cooking, it’s used as an umami-rich, spicy, salty ingredient in soups and stews, stir fries and other dishes. In this stew, a jar of kimchi provides an instant depth of flavor that would otherwise take several ingredients and more cooking time to accomplish.
Treat your vegan guests to this creamy, warm treat, which evokes fond memories of the classic baked artichoke dip. The chunky, smooth spread is so tasty that omnivores like it, too! With enough nuts and veggies to satisfy, diners can even make a meal out of it.
This spicy, garlic-heavy stew is a great way to warm up on a chilly winter day in Vermont. It’s also a great way to take advantage of our bulk section and utilize the magic of dried beans (instead of canned) -- all it takes is a little time!
These oatmeal cookies have a seasonal twist, combining tangy tangerines and jewel-like cranberries with a buttery, chewy oatmeal dough.
Celery root, or celeriac, can be a bit intimidating if you’ve never worked with it before. Choose one that feels dense/heavy for its size. A sharp knife or heavy-duty veggie peeler will take care of the thick skin, no problem! The smoked paprika in this recipe adds an extra depth of smokiness to the caramelized notes of the roasted veggies, but feel free to use regular paprika for a milder flavor, or hot paprika if you like more spice.