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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 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.

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Ethiopian Eritrean Spicy Lentils recipe by our guest instructor, Mulu T.

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Quinoa Veggie Salad with Tahini-Lemon Dressing

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.

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