Sides

These tasty little cubes go great over a fresh salad. Also try mixing them into pasta salads or soups.

A perennial favorite offered on our buffet, this protein- and flavor-packed recipe makes a great side dish or can be layered between slices of bread for a fantastic lunch.

Broccoli represents prosperity for Chinese New Year celebrations. We have combined it here with carrots, frozen peas and scallions for our version of fried rice, which contains more vitamin-packed veggies than usual.

A light vegetable dish that's the perfect accompaniment to Burmese Stew.

Here is a quick and easy way to make gnocchi with no boiling fuss.

We love beautiful, hearty greens at City Market. Kale and dandelion greens make an interesting pairing, but any mix you like will work.

We like to use the darker, more intense Grade B maple syrup in this creamy, slightly sweet side dish. This version takes full advantage of Vermont’s autumn bounty, from the syrup to the parsnips to the milk and cream from Strafford Organic Creamery.

While the squash roasts, apple cider is reduced on top of the stove to a syrupy consistency. When the two ingredients are combined, the result may be the best winter squash you've ever enjoyed. The glazed squash tastes rich and buttery, an almost magical enhancement of the sweet butternut flavors.

A sweet and tangy Vietnamese pickle that's great on sandwiches, such as the Bánh Mì Sandwich.

Caroline Homan made this salad recently in a cooking class, and it was very popular. They loaded it up with sugar snap peas and carrots, which give it a wonderful crunch.