This bright, fresh salad is a great way to use a variety of spring produce, and packs a protein punch from the lentils. Make sure to use French lentils, which hold their shape better after cooking, and try varying the veggies depending on what you enjoy. Fresh, crunchy snap peas or green beans would be delicious, or serve over a bed of lettuce or baby spinach.
The first little taste of warm weather we’ve had has left me craving light, refreshing meals to balance all the heavy comfort foods I’ve been eating this snowy winter. This salmon and asparagus recipe brings the loveliest of early spring produce, fresh asparagus, together with flavorful salmon, all in a garlic and herb topping punchy with lemon to wake up your tastebuds. Everything roasts on one sheet pan, so cleanup is easy!
Adapted from Brotbakery Vermont and Sarah Owen’s Buttermilk Biscuits.
These muffins are fun to make and packed full of local ingredients: local flour and cornmeal, eggs, and dairy products form the base of your muffins, while local cranberries add fiber, antioxidants, and a pop of bright flavor. Add in some walnuts for healthy fats and fiber, and you’ve got a nutritious, delicious breakfast or snack!
There are so many great Vermont beverages available at our Co-op, but during these winter months, you're probably craving something warm and cozy! We know we are! How about trying a "Dirty" Maple Chai Latte? Brew up some spicy local chai, add a shot of your favorite espresso to make it “dirty”, add a touch of maple syrup to sweeten, and top with steamed milk. Bonus points for keeping it local! Enjoy the bold flavors from right here in our great state!
Executive Chef Michael Clauss shares this take on the classic combo.
These scones are a great way to feature a variety of local Vermont dairy products—butter, buttermilk, and cheese! They’re also super adaptable: if scallions aren’t your favorite, try substituting chives or other fresh or dried herbs, experiment with a different type of cheese, or leave out the scallions and add chopped apples or dried fruit for a sweet & savory twist!
This gratin features a great mix of local Vermont root vegetables highlighted with cheese and cream, and you can customize it with whatever you have—celeriac, rutabaga, golden beets, and parsnips all work well, and you can adjust the ratios of veggies to your own tastes.
It's the first ever Vermont Hot Chocolate Week from DigInVT, and we're excited to share a recipe for hot chocolate spoons! Customize these spoons with your favorite toppings and flavors, then heat up some of your favorite local milk, stir with one of your spoons, and watch it transform into a steaming cup of cocoa. It's a great way to warm up after a snow day!