This light, fresh pea soup is just as delicious served hot, at room temperature, or chilled. If fresh peas are not available, use frozen—just remember to thaw and rinse them before use.

This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week. Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans in this recipe; you will need 11⁄2 cups cooked kidney beans and 21⁄2 cups cooked black beans. Vary the amount of jalapeños you add to suit your taste.

If you ask most people what color a carrot is, the immediate response is usually “orange.” However, the very first carrots, which were grown over 1,000 years ago, were actually purple, red, and yellow. Today these many-colored carrots have made a comeback. They vary slightly in sweetness and crispness from standard orange carrots, but they can be prepared the same way. If you are unable to find rainbow carrots, your typical carrot will also work well for this dish.

This grilled cheese is a nice departure from the traditional sandwich. It is the perfect sandwich for a delicious lunch or dinner. Serve alone or with a fresh green salad and a hearty soup, if desired. The CBD Herbes de Provence butter uses clarified butter (see page 29), which must be made at least 30 minutes before, so prepare accordingly.

Grilled plums are one of my secret obsessions. During the summer when the farm stands are brimming with these juicy jewel-toned gems, this becomes my go-to summer salad. The flat iron steak is a tender cut of beef that has a rich, beefy flavor that pairs beautifully with stone fruits.

This raw vegan chowder is perfect for the warmer months. It’s a breeze to make and easy on your digestive system. Cashew crema and sweet corn form a silky, buttery, and slightly frothy soup. Unlike standard chowders, this is light; it won’t leave you feeling like there is a lead zeppelin in your belly.

This rich and creamy custard casserole was created in the kitchen of Ben & Jerry’s by Flavor Guru Eric Fredette. This super easy dish is delicious whether served for breakfast or dessert.

This easy-to-prepare salad has lots of flavors, from the slightly bitter tasting broccoli rabe to the mildly sweet tomatoes, as well as bright citrus notes from the lemon juice. The assortment of colored tomatoes makes a striking contrast with the green broccoli rabe.

These succulent and vibrantly flavored lamb burgers have a Greek twist reminiscent of a lamb gyro pita sandwich.

Nothing says summer like a ripe, juicy peach – unless it’s a bushel of them.  When local peaches make the scene, Chef Malcarney snaps them up by the case so he can turn out this scrumptious peach tart.

This rustic dish has a wide variation of flavors.  It has an earthiness from the caramelized onions, coupled with the roasted butternut squash to the juicy skirt steak.  The rainbow Swiss chard adds a savory depth and slightly bitter taste.

This rustic stuffing is all about subtle layers of flavor.  It has a creamy tang from the goat cheese and a sweet earthiness from the roasted rutabaga, red beets, carrot, and onion. The citrus notes from the lemon zest provide an extra punch of brightness, which is the perfect counterpoint to the savory artisan handcrafted sausage.

It had never occurred to Claire Fitts, the owner of Butterfly Bakery, to use fresh pumpkin in baked goods when canned was so widely used, but a few years ago a friend of hers received a pumpkin from her CSA.

This is an old favorite of Lee Duberman’s, which she has made for every restaurant that she has owned. It is rich, earthy, and inexpensive to make. The dish is best made with chicken thighs, preferably from high-quality local chickens.

Serve this hearty soup with crusty bread and a tossed green salad.