Entrees

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

This recipe was taught at one of our Spanish immersion classes, coordinated in partnership with Huertas.

Make the marinade and add the chicken thighs the night before to speed the preparation time on this main-dish salad. And consider doubling the recipe for the quinoa salad, since leftovers tucked into whole-wheat pita halves are a tasty lunch option.

Fruit and fish go hand in hand. Serve this recipe with a side of new potatoes or a fresh fruit salad. 

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Sarah Lavoie.  Sarah says, "I love meals that are fast, fresh, healthy, and use only 1 pan! This meal meets all these requirements."

This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Susan Rutherford. Susan says, "Growing up, my grandmother made tzimmes, a wonderful Jewish dish made of winter root vegetables and dried fruits. This dish has the same delicious ingredients, plus added spices from the Middle East that make the house smell delicious and sweet."

Try this slightly sweet and satisfyingly crunchy recipe as an appetizer or atop a salad. 

This recipe was the winner of our We ♥ Local Parsnips Recipe Contest and was submitted by Jamie Holt.  Of the recipe, Jamie says, "Parsnips are my favorite root vegetable, and this savory dish does a great job at showcasing the variety of ways in which parsnips can be prepared.  The grated parsnip blends in flawlessly with the arborio rice, making it a perfect dish to present to veggie-wary toddlers, and the parsnip crisps top it off with a nice crunch and flavor.  My "parsotto" is also flexible; spinach could easily be substituted or supplemented with another favorite veggie, mushrooms, or crumbled bacon.  The parsibilities are endless."

Spice up your next meal with some curried chicken salad! 

Not sure how to use spaghetti squash, other than smothering it with tomato sauce? Try this version!