Latest Recipes

Latest Recipes

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A great way to prepare beets!

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Delicious, refreshing, and healthy summer time salad.

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This take on massaged kale salad uses an Asian-style vinaigrette that is Vermont cookbook author Andrea Chesmans house vinaigrette. The recipe was taught in a City Market cooking class on different ways to use kale.

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This is a new favorite! Quick and easy, it’s also ridiculously fun to make. Use local kale, apple cider vinegar, garlic and apples to make this a Localvore tasty treat.

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A perfect way to use up a lot of zucchini and have a side-dish ready to go in the fridge.

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This "pickled" slaw is great for picnics and lactose-free diets since it doesn't contain mayo or sour cream.

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Use different fresh herbs according to your preference, or add a couple of fresh or dried chilies to spice it up. Serve on crusty bread or crackers. When it’s all gone, add the olive oil to pasta or salad dressing.

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This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition! Pureed parsnips make a rich base for this mousse.

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This cake will always be associated with a magical day at the start of maple sugaring season when we took a City Market Farm Tour to Turkey Hill Farm. Farmer Margaret Osha prepared a beautiful lunch for us (maple cured ham, hard boiled eggs boiled in sap water, maple baked beans) and presented this cake for dessert. Baking it in March is truly a special way to honor spring and the traditions of maple sugaring in Vermont.

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