Entrees

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. 

Treat yourself and a special someone to delectable sautéed scallops in an orange-miso sauce. Add a side salad or steamed broccoli for a finishing touch.

One pan and 20 minutes is all you need to for this simple and delightful steak and broccoli dinner.

This recipe was taught during our One Pot Meals cooking class in February 2019. A comforting, easy to make, flavorful dish, made in just one pot! Recipe by Chef Michael Clauss.