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.
Serve these unique muffins with some nut butter or jam for a veggie-rich breakfast or snack.
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.
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!
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.
Ethiopian Eritrean Spicy Lentils recipe by our guest instructor, Mulu T.
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.
Love quiche, but dislike fiddling with a pastry crust? Try shredded potatoes instead! The delicious flavors of a quiche Lorraine—bacon, onion, and Gruyere cheese—are encased in a crispy, crunchy potato crust for a decadent breakfast or dinner that’s a fun twist on tradition (and gluten free!).
Want something creamy and comforting, but hate washing dishes? One-pot pastas are the perfect meal! The pasta cooks directly in the sauce, so you don’t need to dirty extra dishes. This recipe is full of tender baby spinach and meaty artichokes in a creamy Parmesan sauce, perfect for enjoying as we see some spring weather coming our way!
Rhubarb is one of the best and earliest signs of spring in the produce section—the bright pink stalks add a touch of tartness to lots of recipes. Here, they’re sweetened with dates and some maple syrup for a touch of Vermont, flavored with warm spices and orange zest, then spooned over creamy maple yogurt for a treat that’s equally good for breakfast as it is dessert.