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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.  

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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!

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Adapted from Brotbakery Vermont and Sarah Owen’s Buttermilk Biscuits.

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