Misozuke (Miso Pickles)

These pickles are made with a Japanese pickling mixture and are a great new way to enjoy fermented veggies! You can easily add daikon, cabbage, and carrots. 

Oven-Baked Parmesan Zucchini Fries

Oven baking at a high temperature gives these “fries” a crunchy, crispy, browned coating that is just as satisfying as if they were fried. 

Shish Tawook

When grilling, you’ll want to plan ahead. Meats are best when marinated for a few hours, so get started early! 

Peach and Strawberry Bruschetta

Enjoy the flavors of summer with this quick appetizer. Perfect for a picnic or potluck.

Grilled Veggies with Smoked Paprika Vinaigrette

A grilled vegetable salad is a colorful accompaniment for grilled pork, chicken or burgers. For a vegetarian main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top.

Chicken Chilaquiles

While traditionally served for breakfast, this hearty version of chilaquiles with chicken makes a quick weeknight main dish, too. Salad greens tossed with crisp radish slices and quick-pickled red onions are a tasty side.

Banane Plantain (Steamed or Boiled Plantains)

This recipe was taught in one of our Mosaic of Flavors classes, which is presented in partnership with Vermont Refugee Resettlement Program.

Baked Crab and Asparagus Spread

This crowd-pleasing appetizer pairs well with white wines like Sauvignon Blanc or lighter reds like a Pinot Noir. Serve with crisp slices of cucumber, jicama or zucchini as an alternative to bread or crackers.

Herby, Quickety, and Never Persnickety Parsnip Oven Fries

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by April Howard.  April says, "This recipe really highlights the unique sweet and creamy flavor of parsnips with minimal processing. The preparation is quick and the baking takes place easily while other food items are being prepared. A winter kitchen staple!"

Pretty Pink Parsnips

This recipe received an honorable mention in our We Local Parsnips Recipe Contest and was submitted by Norah Cunha.  Of the recipe, Norah says, "This unique and colorful recipe can be eaten on its own or as a sweet and sour kick to any salad, slaw, or sandwich.  The parsnips become bright pink as they marinade with the red beets, giving any dish a splash of color.  The best part about this recipe is it can be made with local ingredients that are easy to find year round."


Subscribe to RSS - Appetizers