Turnovers - called so many different things are a fun way to celebrate local food by making an all-local pastry dough and stuffing it with local fillings. In this recipe we make a cream cheese pastry, adapted from King Arthur Flour, and you can choose one of different fillings Vermont Curried Beef, Vermont Bacon and Sauerkraut, or Vermont Chard and Goat Cheese. Or make up your own!
Invented by Edmunds Middle School students in 2005. Versions of this are now served in the Burlington schools. Have fun making up your own version!
An exotic spring roll with shrimp and a sweet peanut dipping sauce
Less fat than the classic version, but just as good. Best used on cold, steamed vegetables, any type of lettuce, mixed greens, or finely shredded raw vegetables such as carrots and cabbage.
Here's a recipe for a deliciously rich toddy that adds delight to any gathering!
A sweet and savory side-dish. A perfect accompaniment for pork or poultry.
This salad is delicious with fresh baby greens (spinach or arugula) and little spring onions.
This pasta salad is delicious with Vermont-grown oyster and shiitake mushrooms, but you can use any combination of mushrooms.
A sweet and comforting fall salad.