Latest Recipes

Latest Recipes

Left Over Frittata

This is a quick and easy, yet decadent breakfast to feed a crowd! Use any leftover roasted or grilled vegetables and cooked salmon! 

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Spicy, seasoned lentils star in these simple, satisfying tacos. Set up a taco bar with all the fixings and let your family or guests make their own. You can add hard taco shells or a meat-based filling as options, too.

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Chocolate-orange flourless cookies atop sweetened Greek yogurt dazzle the taste buds while beautiful blood oranges add extra eye appeal. 

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Treat yourself and a special someone to delectable sautéed scallops in an orange-miso sauce. Add a side salad or steamed broccoli for a finishing touch.

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One pan and 20 minutes is all you need to for this simple and delightful steak and broccoli dinner.

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This recipe was taught during our One Pot Meals cooking class in February 2019. A comforting, easy to make, flavorful dish, made in just one pot! 

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Try this simple pesto pasta recipe that uses the whole broccoli! The pesto adds a lemony, garlicky, bite that is sure to make your mouth water.

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This salad is so yummy, healthy, inexpensive and easy to make with local ingredients. This is my favorite to make ahead and pack for work week lunches, you can add in salad greens or adapt the recipe with other veggies to use what you have available. This recipe was entered in our We ♥ Local Sweet Potato recipe contest by Christine Kelley. 

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A rich chocolate guilt-free treat!  It’s a great way to make a dessert with extra CSA sweet potatoes. Vegan, Gluten free, and no added sugar! This recipe was entered in our We ♥ Local Sweet Potato recipe contest by Rebecca Mulheron.

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This is a recipe that makes great use of Vermont products and it can be eaten hot or cold. The chickpeas make a great snack. We served this in our student-operated restaurant when our theme was health and wellness. Someone requested more of the chickpeas! Students really enjoyed making and tasting this soup. This recipe was entered in our We ♥ Local Sweet Potato recipe contest by the Burlington Technical Center Culinary Arts Students.

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