Latest Recipes

Latest Recipes

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This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Andrea Solazzo.  Andrea works at Vermont Foodbank and says, "I developed this recipe to get everyone at the food shelves excited about local parsnips. This time of year, we get large quantities donated and many people are very hesitant cooking the vegetable! This recipe has been a huge hit at area food shelves all around the state!  I myself enjoy making them at home and serving with a side of homemade aioli."

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This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Shepherd Lantz.  Shepherd says, "I took a simple Betty Crocker recipe for Quick Dinner Rolls and with the help of parsnips, coconut oil, Vermont maple syrup, and cinnamon, I transformed the regular recipe into a special parsnip delight! These buns can be enjoyed for breakfast, lunch, dinner, or any snack in-between."

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Apple Cider Vinegar via Flickr: veganbaking.net

If you are looking for a fairly easy, hands-off DIY project that may save you a few bucks, consider making your own apple cider vinegar!  Learn more about apple cider vinegar.

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Try this slightly sweet and satisfyingly crunchy recipe as an appetizer or atop a salad. 

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Barley is a grain that is chewy and has a nice nutty flavor. It makes for a tasty salad! 

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This Cuban dessert is more savory than sweet, but will leave you satisfied after a delicious meal!  This recipe was taught in one of our community classes as part of our Mosaic of Flavors series. 

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Enjoy the springy flavors of artichoke, shallots, and chives in this easy-to-make quiche. It’s time for brunch! 

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Black bean sauce is commonly used in Chinese cooking and is made from fermented, salt preserved black soybeans.  The sauce is sometimes flavored with garlic, ginger, chilies, or other spices. It is used as a cooking sauce that is used towards the end of cooking, rather than a condiment, and pairs well with dishes that incorporate tofu, beef, and green peppers.

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Ras el hanout is a spice mix from North Africa. Individuals may have their own variations of this spice blend. This is not a spicy blend, but is warm and full of flavor with some sweet accents. It works well as a marinade, a rub, or as a seasoning for stews and tajines. You can even use it as a condiment/topping for snacks like popcorn!

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Berbere is a spice mix hailing from Ethiopia and Eritrea.  Individuals may have their own variations of this spice blend.  This spice blend is full of flavor and heat.  It’s great as a rub for meat and fish, or as a seasoning for stews, soups, grains, and vegetables.

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