Rhubarb is one of the best and earliest signs of spring in the produce section—the bright pink stalks add a touch of tartness to lots of recipes. Here, they’re sweetened with dates and some maple syrup for a touch of Vermont, flavored with warm spices and orange zest, then spooned over creamy maple yogurt for a treat that’s equally good for breakfast as it is dessert.
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!