Latest Recipes

Latest Recipes

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?

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This method is based on that of Jeff Herzberg in his book Artisan Pizza and Flatbread in Five Minutes a Day. The dough can be stored in the refrigerator, and used as needed, for up to 1 week. The dough will develop richer flavor over its storage life. The brine technique, originating in Liguria, ensures even salting of the crust. This brine recipe is based on Samin Nostrat’s description of this traditional method in her book Salt, Fat, Acid, Heat. Use of a scale to measure ingredients by weight, rather than by volume, is highly recommended to increase accuracy.

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A famous recipe off the City Market Hot Bar! 

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Make this dish the center of the perfect warm meal for a cool fall evening: add a mixed green salad, a side of roasted turnips and a loaf of crusty bread.

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Serve these unique muffins with some nut butter or jam for a veggie-rich breakfast or snack.

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Any number of cheeses will complement this salad, including chèvre goat cheese and mascarpone, which have a neutral flavor, allowing the pear and strawberries to shine.

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Blueberry Muffin Breakfast Cookies

These hearty cookies are packed with fiber and protein from ingredients like oats, banana, and peanut butter to fill you up and get you going in the morning. Frozen wild blueberries and a lemon drizzle add the perfect finishing touches. Plus, they’re vegan and gluten free, and made all in one bowl!

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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.

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Ethiopian Eritrean Spicy Lentils recipe by our guest instructor, Mulu T.

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Quinoa Veggie Salad with Tahini-Lemon Dressing

This light, refreshing salad is a great option as the days begin to warm up. Perfect for packing on picnics or road trips, it’s endlessly customizable and a great way to get your veggies—try adding sliced radishes or snap peas for even more crunch, or toss in some capers or sliced olives for a topping that packs a punch of savory flavor.

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