Latest Recipes

Latest Recipes

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This recipe was taught in our Bird is the Word: Chicken Breakdown 101 class, led by our Chef and Prepared Foods Manager, Rod Rehwinkel.

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This recipe was taught in one of our Mosaic of Flavors classes, which is presented in partnership with Vermont Refugee Resettlement Program.

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This recipe was taught in one of our Mosaic of Flavors classes, which is presented in partnership with Vermont Refugee Resettlement Program.  

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This recipe was taught at one of our Spanish immersion classes, coordinated in partnership with Huertas.

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The tangy sweet sauce showcases fresh-picked strawberries at the height of the season. Spoon some over sliced pound cake or angel food cake for a special dessert.

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Whether you serve this scramble for breakfast, or breakfast-as-dinner, a jar of hot sauce or salsa on the side will spice things up nicely! The nutritional yeast adds the umami of grated Parmesan, but keeps the dish vegan-friendly.

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This crowd-pleasing appetizer pairs well with white wines like Sauvignon Blanc or lighter reds like a Pinot Noir. Serve with crisp slices of cucumber, jicama or zucchini as an alternative to bread or crackers.

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This traditional Indian-style fruit pudding is a cooling finish to any spicy meal. Serve with wafer cookies, or garnish with chopped fresh mint.

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Make the marinade and add the chicken thighs the night before to speed the preparation time on this main-dish salad. And consider doubling the recipe for the quinoa salad, since leftovers tucked into whole-wheat pita halves are a tasty lunch option.

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Fruit and fish go hand in hand. Serve this recipe with a side of new potatoes or a fresh fruit salad. 

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