Serve on a bed of steaming hot jasmine or japonica rice or alongside sesame-seasoned udon or soba noodles. Add baby salad greens or shredded cabbage and roll in a warmed whole-wheat tortilla for an Asian wrap. Substitute sriracha or gochujang for the crushed red pepper flakes if desired.
This recipe was submitted by Anna Mays in our 2015 We ♥ Local Beans Recipe Contest. Anna says, “Who would guess that beans are the secret to the fudgy, gooey, chocolatey goodness of these decadent brownies? Rather than use a lot of saturated fats, processed sugar and dairy to create richness, this recipe uses beans, the natural sweetness of oats, and maple-sweetened cocoa to create a healthy and super easy dessert. Packed with fiber from the beans, oats and flax, these brownies are healthy, tasty, simple to make and can be enjoyed by those following gluten-free and vegan diets. Also neat to see that the beans, oats, flax and sweetener can all be sourced from Vermont. Don’t mention the secret ingredient and people will never guess!”
This recipe was submitted by Amanda Kolifrath and was the winner in our 2015 We ♥ Local Beans Recipe Contest. Amanda says, “The variety of beans with the mixture of spices and the sweetness of the cocoa powder make for an interesting flavor. This meal is perfect for cold winter nights when you want to eat healthy but desire comfort food.”
This recipe was submitted by Erica Green in our 2015 We ♥ Local Beans Recipe Contest. Erica says, “This recipe is a great alternative to a veggie burger and can be part of a vegetarian main dish. This yummy fritter is full of lots of good stuff from the Swiss chard and beans. The cheese and flour act as the "glue" - once cooked to a golden brown with a little bit of crisp, they are delicious!”
Serve with empanadas, the traditional Central and South American savory turnovers, or add 1 to 2 cups of cooked, chopped chicken to the soup for an easy one-pot meal.
You can find these mini gluten-free chocolate cakes in our Prepared Foods Department, but if you want to try making them yourself, here's our exclusive recipe!
Poultry and fish pair well with this simple vegetable dish and leftovers can be chilled and served in tomorrow’s lunch salad. Change the profile of this dish by using a flavored olive oil or seasoned, smoked or coarse-crystal salts, such as kosher or Maldon. But proceed with caution, as flaky salts dissolve faster than granular salts on the tongue, resulting in a saltier flavor. Crush the flakes between your fingers and add a pinch at a time to suit your taste.
Hearth bread or focaccia and a green salad are the perfect complement to this classic pasta dish. Substitute pine nuts for walnuts, green olives for Kalamata or spinach for arugula, if desired.
Full-flavored enough to stand up as a side to hearty dishes, a small bed of this braised cabbage is a colorful accompaniment to skin-on, bone-in roasted chicken, lamb or pork chops or baked, seasoned tempeh patties.