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Latest Recipes

Raw Avocado and Cucumber Soup

A nourishing and satisfying soup, high in healthy fats, to enjoy during the warmer months of spring and summer. To save time, use 2 cups of store-bought plain, unsweetened almond milk.

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Syrian Tabbouleh

This recipe was recently taught in our Mosaic of Flavors Series, a partnership between City Market and The Vermont Refugee Resettlement Program. The instructor, Maha Akkeh, explained that traditional Syrian tabbouleh has far less bulgur wheat than what is typically prepared here in the United States. Couscous could be substituted for bulgur wheat, if desired.

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Lentil Walnut Burgers

Recipe by Lisa Ruoff, as taught in our DIY Veggie Burgers Class. Lisa will be back to teach our BBQ Tempeh and Savory Rice Cakes Class on April 23, 2015.  This recipe can be made vegan by substituting the butter with a vegan alternative and gluten-free by using gluten-free oats.

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