This Thai curry is Muslim in origin, and is fragrant with spices from the global spice trade. It was taught in a City Market cooking class on vegetarian cooking.
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.
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.
A perfect way to use up a lot of zucchini and have a side-dish ready to go in the fridge.
This "pickled" slaw is great for picnics and lactose-free diets since it doesn't contain mayo or sour cream.
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.
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.
This is delicious served at room temperature or lightly chilled in the summer time.