Less fat than the classic version, but just as good. Best used on cold, steamed vegetables, any type of lettuce, mixed greens, or finely shredded raw vegetables such as carrots and cabbage.
Here's a recipe for a deliciously rich toddy that adds delight to any gathering!
A sweet and savory side-dish. A perfect accompaniment for pork or poultry.
This salad is delicious with fresh baby greens (spinach or arugula) and little spring onions.
This pasta salad is delicious with Vermont-grown oyster and shiitake mushrooms, but you can use any combination of mushrooms.
A sweet and comforting fall salad.
When you get a watermelon with too many seeds, try this refreshing drink.
This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe is called a salad, it functions equally well as a dessert, with its sweet medjool dates and pistachios.