The farm, Pete's Greens, uses greenhouses, root cellaring, and other season-extending techniques to offer the greatest vegetable diversity for as much of the year as possible, proudly calling itself "Vermont's four-season vegetable farm." Pete's mixed braising greens were the inspiration for this soup.
Read moreMaple Roast Pumpkin Pie
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.
Read moreMoroccan Style Chicken with Apricots and Almonds
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.
Read moreButternut Squash Soup with Smokey Bacon and Maple Syrup
Serve this hearty soup with crusty bread and a tossed green salad.
Read moreFresh Peach Tart
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.
Read moreSkirt Steak over Roasted Butternut Squash, Rainbow Swiss Chard, Topped with Carmelized Onions
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.
Read moreRoasted Root Vegetable and Artisan Handcrafted Sausage Stuffing
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.
Read moreFrench Toast Casserole with Ben and Jerry's Vanilla Ice Cream
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.
Read moreGrilled Bread Salad with Broccoli Rabe Cherry Tomatoes, and Parmigiano Reggiano Cheese
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.
Read moreSpiced Vermont Lamb Burgers with Feta and Olive Relish and Herb Yogurt
These succulent and vibrantly flavored lamb burgers have a Greek twist reminiscent of a lamb gyro pita sandwich.
Read moreSpring Pea Soup
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.
Read moreVegan Chili
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.
Read moreCumin-Roasted Tri-Colored Carrots with Chèvre
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.
Read moreGoddess Grilled Cheese
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.
Read moreFlat Iron Steak & Grilled Stone Fruit Salad and CBD-infused Honey Apple Cider Vinaigrette
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.
Read moreRaw Sweet Corn and Cashew Chowder
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.
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