Latest Recipes

Latest Recipes

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Rachel Nevitt of Full Moon Farm created this recipe, as is found in The Vermont Farm Table Cookbook. This sandwich is great for picnics or enjoying outside in your backyard. 

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To make this dish even spicier, you can add an additional tablespoon of sriracha sauce.  Also, feel free to play with the ingredients - add snow peas, kale, chicken, chard, etc. 

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Most recipes that call for lemongrass only use the bulbous bottom parts, but here you can use the leftover top part of the stalks, or use 2 whole lemongrass stalks.  

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This sauce makes a delicious and unique marinade for chicken, beef, or pork.

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Serve this local grilled pork with sautéed or grilled vegetables.

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Mango Salsa

This mango salsa will add a fresh sweetness to your summer grilling!

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Did you know it’s relatively easy to make almond milk at home? Give it a try with recipe!

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A refreshing yogurt-based Greek sauce and dip eaten with pita, vegetables, rice or meat. 

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This recipe is perfect for a tasty lunch or dinner. Use dried chickpeas from the Bulk Department (about ½ cup dried chickpeas) in place of the canned chickpeas. Top with tzatziki

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Roasted Heirloom Tomato Herb Butter

This is not your typical butter! Use the best of the summer season – heirloom tomatoes – to make a savory spread, perfect for serving on a baguette or over pasta. 

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