Entrees

Executive Chef Michael Clauss shares this take on the classic combo.

A simple side of roasted Brussels sprouts or baked sweet potatoes will complement the flavors in this dish perfectly.

After adding all your toppings, serve with a side of warm tostadas, tortilla chips or bolillo rolls (a traditional Mexican bread).

The leaves have changed, there’s a chill in the air, and the autumn holidays are swiftly approaching! We’re leaning into those cool fall days with this delicious chicken recipe that highlights great local and seasonal produce like heirloom apples, Brussels sprouts, and butternut squash. When everything cooks on one pan, cleanup is a breeze, and you can add other favorite fruits and veggies—why not try cubed sweet potato, celeriac, or fresh cranberries?

Vermont’s pastures were not always sprinkled with dairy cows. In the mid-1800s, the state was all about sheep. Their wool—and waves of immigrants—fueled New England textile mills. Mill workers from Syria, Lebanon, and Armenia brought their traditional cuisines, which featured lamb, yogurt, and the fresh herbs they grew in small garden plots.

Serve these kebabs with a grilled summer vegetables over rice, accompanied by the yogurt-cumin and Emerald Herb sauces.

Lo mein can be served as a main dish or as a side. Try pairing with fried cabbage or roasted vegetables.

Serve these hearty sandwiches with baked beans, potato chips and bread-and-butter pickles for a fun, casual meal.

Make this tart for a special Sunday supper, and you’ll have delicious leftovers for Monday lunch. Serve with a green salad, herb-roasted potatoes and a bottle of white wine or sparkling cider.

Easy, quick, elegant and delicious, this stir-fry is perfect for busy weeknights.

This tropical pasta salad is a great side dish for grilled chicken or tofu seasoned with a jerk spice rub.