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Olive Oil Herb Cubes

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Ingredients:

  • Left over Herbs, Chopped Finely

  • Olive Oil

Process

  1. In a regular ice cube tray, layer 1 tsp. of chopped herbs or combination of herbs into each compartment

  2. Cover herbs with Olive Oil

  3. Freeze & keep for future use

*For future use: Just pop individual herb & oil cube into a sauté pan or pot, heat and use just as you would regular olive oil for stove top cooking!

Roasted Herb Potatoes

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Ingredients:

  • 1/2 Lb. Fingerling Potatoes, Cut length wise

  • 1 Tbsp. Olive Oil

  • 1 Clove Garlic, Minced

  • 1 Tbsp. Rosemary

  • Salt

Process:

  1. Pre heat oven to 400 F

  2. Cut potatoes and place in a large bowl

  3. Toss potatoes with Olive Oil, Garlic, Rosemary and Salt, until potatoes are evenly coated

  4. Place potatoes on a baking sheet

  5. Place into pre heated oven until potatoes are brown and crisp (around 25 Minutes)

One Pot Pasta with Sausage, Greens & Beans

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Ingredients:

  • 2 Cups Penne Pasta

  • 1 Lb. Sausage, Cut in 1/4 in. Slices

  • 1/2 Cup White Beans

  • 2 Cups Braising Greens, Chopped

  • 4 Cups, Vegetable Broth

  • 1/2 Tbsp. Red Pepper Flakes

  • 2 Tbsp. Olive Oil

  • 2 Cloves Garlic, Minced

  • 1 Tbsp. White Wine Vinegar

  • 1/4 Cup Parsley, Chopped

  • Salt and Pepper

Process:

  1. In a large pot, heat Olive Oil over medium/high heat

  2. Add sausage to pot; cook stirring often for around 5 minutes (until beginning to brown)

  3. Add Greens and Garlic to pot, cook for another two minutes, until Greens begin to wilt

  4. Add Vegetable Stock, Pasta, White Beans, and Parsley to pot; cook until pasta is al dente and liquid is mostly absorbed (around 15 minutes)

  5. Remove from heat, add Vinegar and Red Pepper Flakes to pot

  6. Season with Salt and Pepper

Vegan Squash & Herb Mac & 'Cheese'

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Ingredients:

  • 2 Cups Elbow Pasta (or preferred pasta)

  • 1 Cup Winter Squash, Chopped

  • 1/2 Cup White Beans

  • 2 Cups Vegetable Stock

  • 2 Tbsp. Nutritional Yeast

  • 1 Tbsp. White Wine Vinegar

  • 1 Sprig Winter Savory

  • 1 Sprig Thyme

  • Salt & Pepper

Process:

  1. In a medium sauce pan, bring 4 cups of water to a boil

  2. Add pasta to the boiling water and cook until al dente; strain pasta

  3. In a second sauce pan, heat Vegetable Stock over medium heat

  4. Add chopped Squash, the full Sprig of Thyme and Winter Savory to the vegetable stock; cook over medium heat until squash is tender

  5. Drain excess stock from the pot, and remove herb stems

  6. In a food processor or blender, combine Squash, White Beans, Nutritional Yeast, Vinegar and 1/4 Cup Water; blend until smooth; add water as needed to get to desired consistency

  7. Pour Mixture over cooked pasta

  8. Season with Salt and Pepper

*** For non-vegan version, just add your cheese of choice!

Curry Carrot Dip

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Ingredients:

  • 4 Medium Carrots, Chopped

  • 1/4 Cup White Beans

  • 1 Clove Garlic, Chopped

  • 1 Tbsp. Parsley, Chopped

  • 1 Tbsp. Olive Oil

  • 1 Tsp. Curry Powder

  • 1 Tsp. Turmeric Powder

  • 1/2 Cup Greek Yogurt

  • Salt & Pepper

Process:

  1. Pre Heat oven to 400 F

  2. Chop Carrots into 1/4 in. slices, coat evenly in olive oil and place in preheated oven for 25 minutes, or until tender

  3. In a food processor or blender, combine all ingredients; blend until smooth (if mixture is too thick, add more yogurt)

  4. Season with Salt and Pepper

VT Grilled Cheese with Apples and Mt. Mansfield Creamery or Shelburne Farms Cheese

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Ingredients:

  • Red Hen Baking Ciabatta, or your favorite bread, Sliced

  • Mt. Mansfield Creamery Chin Clip Cheese, or Shelburne Farms Cheddar Cheese, Thinly Sliced

  • 1 Apple, Thinly Sliced

  • Butter

Process:

  1. Prepare Bread, Cheese and Apples

  2. Take a medium sized sauté pan, heat over medium heat

  3. Spread butter on one side of two pieces of bread

  4. Place one slice of Bread, buttered side down; top with layer of cheese and apples; place second piece of bread on top, buttered side facing outward

  5. Cover pan, and let cook for five minutes

  6. Carefully flip and let cook for another five minutes, until cheese is melted and bread has a golden brown crust.

Homemade Applesauce

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This recipe relies only on the sweet flavor of our apples - no sweeteners added! Applesauce makes a great snack or breakfast, warm or cold. You can also substitute applesauce for oil in baking. Or, try serving applesauce with savory dishes like chicken or pork for a sweet balance.

If you prefer a sweeter final product, try stirring in the sweetener of your choice - maple syrup, honey, or sugar - 1 tablespoon at a time, until you reach the perfect flavor.

Ingredients:

  • 3 Cups Apple, Peeled and Chopped

  • 1 Tsp Cinnamon

Process:

  1. In a medium Sauce Pan, heat apples and 1 cup of Water over medium heat

  2. Mix apples frequently, and allow to soften (about 15 minutes)

  3. Add water 1 tsp. at a time as needed, to continue softening for another 15 minutes, or until applesauce reaches your desired consistency.

  4. Remove from heat; mix in cinnamon

Fennel Apple and Carrot Salad with Maple Vinaigrette Chicken

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Fresh, crisp apples, carrots, and fennel all compliment each other in this refreshing salad - perfect after last week’s Thanksgiving feast!

Ingredients:

  • 2 Small Apples

  • 1 Fennel Bulb

  • 2 Carrots

  • 1 Chicken Breast

  • 1/4 Cup Maple Vinaigrette Dressing for chicken, and more for salad. (if you have time, you can marinate your chicken in 1/4 c of dressing for the day or overnight. It’s not required, but will add more flavor into the chicken.)

Process:

  1. Pre Heat oven to 350 F

  2. Cover Chicken Breast with Maple Vinaigrette Dressing, wrap in foil and place into oven; bake for 30-35 minutes until cooked through

  3. While the chicken is cooking, prepare your vegetable salad. After removing the tough woody stalks, slice the fennel bulb(s) as thinly as you can with a sharp knife. Slice apple into thin half-moon shapes. Peel carrots and slice them thinly, or, use a vegetable peeler to peel “ribbons.”

  4. You can chop up some of the leafy green fennel fronds to stir into the salad and garnish on top.

  5. Mix vegetables into in a medium or large bowl; mix in dressing to coat evenly.

  6. When the chicken is done, allow it to rest for about 10 minutes, then slice into even strips. Add to the salad to serve.

Soba Noodles with Mushrooms, Carrots, and Bok Choi (Optional Chicken)

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When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.

Ingredients:

  • 1 Chicken Breast, sliced into even strips

  • 3 Carrots, peeled and sliced

  • 1 Cup Mushrooms, chopped

  • 1 Small Yellow Onion, chopped

  • 1 Clove Garlic, minced

  • 2 Small bok choi, chop the stalks, but keep leaves intact

  • 1 Bundle of soba noodles

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sesame Oil

  • 1/2 Cup Soy Sauce

Process:

  1. Prep all vegetables

  2. In a large pan, heat olive oil over medium heat

  3. Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!

  4. In a medium pot, boil water over medium-high heat.

  5. Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)

  6. Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)

  7. Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes

  8. Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.

  9. Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!

Carrot Applesauce Bread

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This deliciously buttery bread is an excellent way to use up this fall’s bounty of apples - it includes apple pieces as well as 1/4 c of apple sauce! Enjoy for breakfast or a snack any time of day. You can also freeze to enjoy later.

Ingredients:

  • 1 Cup Flour

  • 1/2 Tsp. Baking Soda

  • 1/2 Tsp. Baking Powder

  • Salt

  • 1 Egg

  • 1/3 Cup Canola Oil or butter

  • 1/4 Cup Plain Yogurt

  • 1/4 Cup Brown Sugar

  • 1/4 Cup Apple Sauce

  • 1 Tbsp. Maple Syrup

  • 1 Cup Apple, Peeled and Grated

  • 1 Cup Carrot, Peeled and Grated

Process:

  1. Pre Heat oven to 350 F

  2. In a large bowl, combine flour, baking powder, baking soda, pinch of salt

  3. In a second bowl, combine egg, brown sugar, apple sauce, maple syrup, yogurt, oil; mix thoroughly

  4. Add wet ingredients into dry; mix

  5. Fold the carrots and apple into the mix

  6. Coat bread pan with oil and flour

  7. Pour mix into pan; place in over and bake for 40-45 minutes, until brown and inside is mostly dry

Roasted Brussels Sprouts with Toasted Nuts & Blue Cheese

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This quick recipe combines sprouts with tangy blue cheese and toasted nuts, an elegant, classic combination. The recipe scales, so increase or decrease the quantities as desired. If you want a little sweetness in the dish, add a handful of dried cranberries, currants, or golden raisins.

Ingredients:

1/2 cup pecans, almonds, or walnuts

a bit of olive or grapeseed oil

salt and pepper

1 pound Brussels Sprouts

1 tablespoon olive oil or grapeseed oil

1 large clove garlic, minced

3 ounces blue cheese (there are lots of amazing Vermont variations, included the award-winning Bayley-Hazen blue)

Lemon juice or white wine vinegar, to taste

 

Process:

  1. Preheat the oven to 350-degrees.

  2. Place the nuts on a sheet pan, toss with a smidgen of oil, and salt and pepper, and toast for 5-10 minutes, until they brown a bit, and they smell toasty. Remove the nuts from the pan, and turn the oven up to 400-degrees. (If your oven runs hot, stick with 375).

  3. Meanwhile, rinse the sprouts, cut off the bottom of each one, remove any leaves that don’t look delicious, and cut into quarters, lengthwise.

  4. Place the sprouts on the same sheet pan you used for the nuts, and toss with a tablespoon or two of olive oil, and some salt and pepper.

  5. Roast the sprouts until they are just tender, and have some brown on the outer leaves. Remove from oven.

  6. Meanwhile, finely mince the garlic, and crumble the blue cheese.

  7. When the sprouts are done, immediately place them in a serving bowl, and add the minced garlic and the pecans.

  8. Toss, and season with salt and pepper, and lemon juice or vinegar, until the flavor is well rounded. Add the cheese, toss one more time, and serve.


Spiced Orange-Ginger Cranberry Jelly

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This recipe is adapted from The Joy of Cooking, and is perfect for those trying to bridge the gap between familiar holiday food such as canned cranberry jelly, and farm-to-table fare. Just use local cranberries to make this delicious, sweet-n-sour treat.

 
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Ingredients:

12 ounces fresh cranberries

1 cup water

1/2 cup freshly squeezed orange juice

1 cinnamon stick (1-2 inches)

3 slices fresh ginger

4 strips orange zest

1 cup organic sugar

5 allspice berries

4 cloves

3 peppercorns

a pinch of salt


Process:

  1. Combine the cranberries, water, orange juice, cinnamon stick, ginger, and orange zest in a medium saucepan, and simmer until the berries have burst, and are soft throughout.

  2. Set a mesh strainer on top of a bowl or other vessel that will allow the strainer to sit comfortable on top.

  3. Pour the cranberries and water through the strainer. Find the cinnamon stick, ginger and zest strips, and reserve them. Using a ladle, a spatula, a metal spoon, or whatever you have, scrape the berries against the mesh until all of the pulp has gone through, but the skins have stayed behind. (Every so often, scrape the bottom of the strainer to drop the cranberry sauce into the collecting vessel).

  4. Return the purée to you saucepan, add the other ingredients (including that cinnamon stick, et. al.), and simmer for around 10 minutes, stirring occasionally. Remove from heat and let the jelly sit in the pan for another 10-15 minutes to allow the spices to infuse the jelly for a bit longer.

  5. Meanwhile, prepare a mold. It can be a bundt pan, a loaf pan, a bowl, whatever you’d like. Rub the mold with a small amount of oil.

  6. Pour the jelly through a strainer into your mold, in order to remove the aromatics.

  7. Place the jelly in the fridge, and let sit until jiggly, three to four hours, or overnight.



Chestnut-Sausage Stuffing

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The combination of chestnuts and sausage makes this classic stuffing incredibly delicious!

Ingredients:

1 loaf crusty bread

1 large onion

3 stalks celery

2 tablespoons butter

1/2 package frozen chestnuts, thawed

1 pound pork sausage (chorizo, breakfast sausage, and Italian sausage all work)

12 sage leaves, minced

Salt and pepper

1 quart chicken broth

 

Process:

1. Cut your loaf of bread into 1/2-inch squares. Bake the squares at 325-degrees until the outsides of the cubes are crisp, around 15 minutes.

2. Increase the oven temperature to 350-degrees.

3. Dice the onion, and the celery. Heat the butter in a medium saucepan, and sauté the veggies. When the onions are translucent and the celery is slightly softened, add the chestnuts and the sausage. If the meat is uncased, just stir it around to make it into crumbles. If it’s in a casing, you can either cut it into rounds and use those, or just squish the meat out of the casing into the pan.

4. Cook, stirring, until the sausage has browned. Add the minced sage.

5. In a large bowl, toss the toasted bread cubes with the onion and sausage mixture. Taste and season with salt and pepper. Pack the stuffing into 9x13 glass pans, cake pans, or whatever else you’d like. Make sure there’s enough room in the vessel for you to stir the mixture every once in a while.

6. Pour in two cups of chicken stock, and stir to moisten all the cubes. Cover with foil, place in the oven, and bake for 30 minutes.

7. Uncover, stir, and taste. If the bread is a pudding-like consistency, return to the oven, uncovered, to let it firm up and brown. If the mixture is a little dry, add more chicken stock, stir, and return to the oven, uncovered.

8. Bake, checking every 10 minutes — and adding stock as needed — until you’ve achieved the classic, evenly moist stuffing consistency. Taste for seasoning once again, and serve.

Vegetarian Mushroom-Celeriac Stuffing

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This recipe puts two spins on the classic- mushrooms make it vegetarian, and replacing celery with celeriac allows you to more easily use only local ingredients! You can use stuffing mix from Red Hen Baking Company, or use a loaf of their delicious bread! Multigrain, whole grain, polenta bread, and other bread varieties will add texture and flavor to your stuffing.

Ingredients:

1 Loaf of Crusty Bread, or 1 Package of Stuffing Mix (which you can get from our pop-up shop!)

1 Pint of Mushrooms

1 small Celeriac (2 cups, diced)

2 small Onions (2 cups, diced)

1 Quart of Vegetable Broth

2 ounces and 4 ounces of butter, divided

3 sprigs of rosemary, chopped

2 sprigs of sage, chopped

5 sprigs of thyme, chopped

3 sprigs of winter savory, chopped

Salt and pepper

 

Process:

1. If using fresh bread, rip the bread up into chunks and leave uncovered in a bowl for 1-2 days to get stale. Alternately, you can spread the chunks on a baking sheet and toast in the oven at 325°F for 20 minutes or so, until the bread is dry and somewhat crispy. If using stuffing mix, you can skip this step altogether!

2. Preheat oven to 400°F.

3. Chop the onion, mushrooms and celeriac. Don’t be intimidated by celeriac’s large size or uneven skin! No need to peel it, just cut the vegetable into a cube, thus removing the skin. From there, it is easy to dice. You can even save the leftover pieces for making your own stock.

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4. Melt the 2 tbsp of butter in skillet over medium-high heat. Add the onions and let them cook for a few minutes, stirring occasionally, until they start to get translucent. Add the celeriac, mushrooms, salt, and pepper, and continue to cook.

5. Meanwhile, while the vegetables are cooking, chop the herbs. Feel free to use whichever herbs you like best in the amounts you prefer. For example, you can increase the amount of rosemary and decrease the amount of another herb if you’d like.

6. After the vegetables have been cooking for a few minutes, add the herbs and cook until fragrant.

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7. Place bread pieces in a large bowl. Add cooked herbs and vegetables and stir to combine.

8. Melt the remaining 4 ounces of butter. Pour melted butter and vegetable broth over the bread mixture, once again stirring to combine.

9. Transfer everything to a large, greased baking dish and cover with foil. Bake for 30 minutes, then uncover and bake another 15 minutes or so, until the top is a deep golden brown. Serve!





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Maple-Apple Spiced Cranberry Sauce

A simple, quick and easy recipe for when you’re crunched for time but still want to make something delicious! Made-from-scratch cranberry sauce is a highlight of any Thanksgiving or fall meal.

 

Ingredients:

12 ounces of Fresh Cranberries

1 Cup of Apple Cider

⅓ Cup of Pure Maple Syrup

¼ tsp. Cinnamon

¼ tsp. Allspice


Process:

  1. Combine all the ingredients in a medium saucepan and bring to a boil over medium-high heat.

  2. Once boiling, reduce heat to medium-low and let simmer. The berries will have begun to burst.

  3. Stir occasionally for the next 10 minutes, slightly mashing berries to your preferred texture.

  4. Remove from heat, transfer to a serving bowl, and enjoy!



Slow Cooker Balsamic Brussels Sprouts

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A quick, easy, set-it-and-forget-it Thanksgiving side for when your oven and stove-top are completely occupied!




Ingredients:

3 lbs. of Brussels Sprouts

¼ Cup of Balsamic Vinegar

2 Tbsp. of Olive Oil

2 Tbsp. of Maple Syrup

Salt and Pepper

Grated Parmesan Cheese for topping

 
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Process:

  1. Wash the Brussels Sprouts, being sure to remove any excess dirt.

  2. Place the Brussels Sprouts, Balsamic Vinegar, Olive Oil, and Maple Syrup in a slow cooker. Season with salt and pepper. Stir to combine the ingredients.

  3. Set the slow cooker to high and let cook for 1-1.5 hours, or on low for 2-2.5 hours, depending on your preferred texture. The longer you cook them, the crispier the sprouts on the edges will get.

  4. Transfer the Brussels Sprouts of a serving bowl and drizzle with remaining balsamic glaze from the bottom of the slow cooker. Top with parmesan cheese and serve!




Brussels sprouts after one hour cooking vs. one and a half hours cooking on high. Feel free to test one as they cook, and take them off the heat when they reach your desired tenderness.

Roasted Sweet Dumpling Squash

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Ingredients:

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  • 1 Sweet Dumpling Squash

  • 1 Tbsp. Maple Syrup (Feel free to replace with brown sugar or other preferred sweetener!)

  • 1/2 Tbsp. Cinnamon

  • 1 Tbsp. Olive Oil

Process:

  1. Preheat oven to 375 F

  2. Cut Sweet Dumpling Squash in half; scoop out the seeds

  3. Evenly brush meaty side of the squash with Maple Syrup, Oil and Cinnamon

  4. Place squash flat side down onto a baking sheet

  5. Place baking sheet into preheated oven until the squash skin can easily be penetrated by a fork (around 35 minutes)

  6. Remove from the oven; allow to cool to reasonable temperature then scoop the meat of the squash out of the peel (sometimes the skin is thin and tender enough to consume, feel free to make that judgement based on the squash you are using!)

Leek and Chili Pancakes with Cilantro

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Ingredients:

  • 1 Cup Flour

  • 2 Eggs, Beaten

  • 1 Tbsp. Olive Oil

  • 1 Garlic Clove, Finely Chopped

  • 2 Leeks, Finely Chopped

  • 1 Red Chili, Thinly Sliced

  • chopped cilantro for garnish

Process:

  1. Heat Olive Oil in a large, non-stick frying pan over medium heat

  2. Once oil is heated, cook leeks until softened (around 10 minutes); add garlic and chili and cook for another minute

  3. Combine 3/4 Cup of Water, Flour, Eggs, Leeks, Garlic and Chili in a medium mixing bowl, add more water if too thick

  4. In the same pan as before, brush the bottom with oil, place over medium heat

  5. Scoop small amounts of batter into the heated pan (amount depending on preferred size of pancakes) cook until bubbles form on the surface of the pancake (around five minutes); flip and cook for another three minutes

Spicy Stir-Fried Cabbage

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Ingredients:

  • 5 Cups Cabbage, finely chopped

  • 2 Carrots, julienned

  • 2 Garlic Cloves, minced

  • 1 Tsp. Red Pepper Flakes

  • 1 Tbsp. Olive Oil

  • 2 Tbsp. Cilantro, chopped

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Rice Wine Vinegar

  • Salt

Process:

  1. In a large pan, heat oil over medium heat

  2. Add garlic and red pepper flakes; cook until fragrant (around 30 Seconds)

  3. Add cabbage and carrots, cook until cabbage begins to wilt

  4. Once cabbage begins to wilt, add salt, soy sauce and rice vinegar; cover and cook on high for one minute, or until cabbage has completely wilted

  5. Uncover and allow to cook for 30 more seconds, stir in cilantro and remove from heat

  6. Serve with rice or noodles!

Korean BBQ Chicken Drumsticks

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Ingredients:

  • 8 Medium Chicken Drumsticks

  • 3 Tbsp. Soy Sauce

  • 1 Tbsp. Rice Wine Vinegar

  • 2 Tbsp. Brown Sugar

  • 2 Cloves Garlic, Minced

  • 1 Tsp. Ginger, Grated

  • optional: serve with Flack Family Farm kimchi

Process:

  1. Preheat oven to 375 F

  2. In a medium sized baking dish, combine Soy Sauce, Rice Wine Vinegar, Brown Sugar, Garlic and Ginger; mix thoroughly

  3. Add thawed drumsticks to the baking dish, turn to cover in marinade

  4. Place dish into ore heated oven; cook for 30-35 minutes, flipping half way through

  5. Remove Chicken when skin has browned, and juices run clear