Latest Recipes

Latest Recipes

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Turn up the volume with this herb compound butter recipe. Great way to use fresh herbs from your garden or CSA! Great addition to grilled meats, fish or a slice of bread. This recipe is simple and will last in your fridge for up to 2 months or in the freezer for up to 6! 

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A pineapple, coconut milk marinade serves double duty as a tenderizer and, once cooked down, a rich, spicy sauce to drizzle over the grilled kebabs. A platter of jasmine or basmati rice studded with shredded coconut and just a dash of curry powder is a great base for the sweet and slightly spicy skewers. They’re also a tasty appetizer course, served with a chilled fruity Sauvignon Blanc or Viognier. 

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Break the mold with this fruity salsa atop chipotle pepper-spiced salmon. Cook foil-wrapped baked potatoes and sweet corn on the grill to make this a summer celebration. A patio and a bottle of Chardonnay complete the scene. 

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In a medium bowl, mash the cheese and mix in the lemon zest and chopped watercress.  Toast the bread. Spread ¼ of the cheese mixture on each piece of toast. Halve the avocado lengthwise, carefully remove the pit, then use a paring knife to slice the flesh thinly in the shell. Use a soup spoon to scoop out the slices, and fan ¼ of the avocado over each slice of toast. Top with radish slices and garnish with watercress sprigs.

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This hearty dish makes for a festive brunch or breakfast, with a platter of fresh seasonal fruit and a simple green salad. Substitute smoked turkey for the ham or, for vegetarians, leave out the meat and add chopped steamed broccoli or asparagus. 

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This pretty, light pink smoothie bowl contains all of your favorite tropical fruit. Sweet and delicious, the flavor will be sure to put you in a sunny mood. Try adding peanut butter for protein and shredded coconut and/or granola for texture! 

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Ditch the deep fryer but retain the crispiness in this lighter, toothsome baked falafel. Pick up your favorite prepared hummus from the co-op, add a platter of raw veggies, and you have a meal. Or grab some tabbouleh from the deli to stuff into the sandwiches or serve as a side salad. 

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Perk up your picnic with this bright, savory salad featuring strawberries and wheat berries. If you’re bringing this salad to a picnic, pack the crumbled goat cheese and strawberries in separate containers from the salad and sprinkle on just before serving. The blend of flavors are a great complement to grilled chicken or fish. 

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Flour tortillas come together in a snap. These tortillas were taught in a City Market class on Mexican Slow Food, with Mara Welton of Half Pint Farm and Slow Food Vermont, to accompany Posole

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The tangy sweet sauce showcases fresh-picked strawberries at the height of the season. Spoon some over sliced pound cake or angel food cake for a special dessert. 

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