Latest Recipes

Latest Recipes

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Use Butterworks Farm buttermilk, cream or yogurt. When in season, try adding raspberries from Adam's Berry Farm into the filling between the layers.  Yum! 

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This soup is earthy and delicious. You can substitute other squash and greens in this recipe based on what you have.  This recipe was taught in a City Market class on Japanese cooking. 

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When I lived in Brooklyn as a graduate student, I had a favorite Japanese restaurant that I would go to after a particularly grueling day. Slipping into a seat at the sushi bar, the first thing I would order is gomae, a Japanese spinach salad with sesame paste. Packed with vitamins, it would start to perk me right up, along with a cup of green tea or hot sake.

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Butternut Squash and Pears with Goat Cheese

A sweet and savory side-dish. A perfect accompaniment for pork or poultry.

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This salad is delicious with fresh baby greens (spinach or arugula) and little spring onions.

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This pasta salad is delicious with Vermont-grown oyster and shiitake mushrooms, but you can use any combination of mushrooms.

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When you get a watermelon with too many seeds, try this refreshing drink.

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This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe is called a salad, it functions equally well as a dessert, with its sweet medjool dates and pistachios.

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This is a great recipe for Localvores!

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