10/1/18

Arugula or Mesclun Salad with Pears, Pink Lady Fermented Veggies, and Vermont Cheese

arugula pear salad

Ingredients:

  • Arugula, Mesclun, or your favorite salad greens

  • Sliced Mt Mansfield Creamery Halfpipe cheese

  • 1 Pear, Thinly Sliced

  • 1 scoop Pink Lady Raw Cultured Vegetables

  • Your favorite salad dressing - or make your own vinaigrette

Process:

  1. Add Arugula to bowl

  2. Toss with preferred dressing

  3. Top with pear, cheese and Pink Lady vegetables

*add toasted nuts for a little crunch!

Vermont Fall Cheeseburger

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Ingredients:

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  • 1/4 Lb. Ground Beef per burger

  • 2 Thick Slices Mt Mansfield Creamery Halfpipe Cheese

  • 2 Tbsp. Pink Lady Cultured Raw Vegetables

  • 1/2 Pear, Thinly sliced

  • Greens

  • salt and pepper

  • 1/2 Tbsp. Canola Oil

  • Bun* (not pictured)

Process:

  1. Season ground beef with salt and pepper, and form into patties. Press a dimple in the middle to help the burger cook evenly.

  2. Add canola oil to hot skillet, cook burger to preferred doneness

  3. Add burger to a bed of greens, or serve on a bun

  4. Top with sliced pear, cheese and cultured, raw vegetables

Beef Picadillo

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This Latin-American inspired dish has many, many different versions depending on where it’s being made and who’s cooking it! Some versions call for sausage, some add tomatoes and herbs but no potatoes, some add olives and raisins - there are so many possibilities! Feel free to adjust to your taste and use what you have on hand.

Serve with rice, or cauliflower rice, or with tortillas - you can’t go wrong.

Ingredients:

  • 1/2 lb Ground Beef

  • 1 Cup Potato, Cubed (about 1 large or 2 small potatoes)

  • 1 Carrot, Sliced

  • 1 Sweet Pepper, Chopped

  • 1/4 Onion, Chopped

  • 1 Tbsp. Paprika

  • 1 Tbsp. Cumin

  • 1 Tbsp. Garlic Powder

  • 1 Tbsp. Chili Powder

  • Salt & Pepper

  • 2 Tbsp. Canola Oil

  • 1/4 c. water or broth

Process:

  1. Prepare Vegetables

  2. Add Canola Oil to a large skillet over high heat

  3. Add Onion and cook for five minutes - stirring, until the onions are translucent and starting to brown at the edges

  4. Add Ground beef and spices; stir often to allow for beef to break down and brown evenly

  5. Add 1/4 Cup of water or broth to the skillet, and add the potatoes, carrots, and peppers; cover and allow for the vegetables to soften, for about 10 minutes, stirring occasionally.

  6. Season to taste and serve while hot!

Check out some other versions of Picadillo: SkinnyTaste Cuban Picadillo and Isabel Eats Mexican Picadillo

Stir Fry with Sweet & Spicy Pear Sauce

stir fry with spicy pear sauce

Ingredients:

  • 2 Carrots, sliced

  • 2 Sweet Bell Peppers, sliced into thin slivers

  • 1 Head of Broccoli, chopped into small bite-size pieces (including the stem - just peel first)

  • 1/4 Cup White Onion, chopped

  • 1 Cup Rice (by preference)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Canola Oil

Sweet & Spicy Pear Sauce

  • one pear (grated)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. White Wine Vinegar

  • 1 Tbsp. Sriracha or other preferred hot sauce (adjust for desired amount of heat)


Process

  1. Start cooking rice so it’s ready at the same time as your stir fry

  2. Heat canola oil in a large sauté pan over medium/high heat

  3. Add onions to pan, and cook until they start to become translucent and brown at the edges

  4. Add carrots, peppers, broccoli to pan, cover, and cook for three minutes

  5. Add soy sauce, stir and cook for about 10 minutes, or until carrots and broccoli are beginning to soften, but are still crisp and bright

  6. Meanwhile, make your sweet & spicy pear sauce: Combine soy sauce, vinegar and sriracha & add to pear mixture. Blend or mix thoroughly in a small bowl

  7. Add Spicy Pear sauce and stir to coat vegetables

  8. Serve over rice!

Roasted Garlic Broccoli with Soy Sauce

Roasted garlic broccoli with soy sauce

Hooray for local Vermont broccoli! This is such a versatile vegetable. Rather than the traditional steaming method, we love to roast broccoli for a little bit of a crispy texture and better flavor. Serve in a roasted vegetable salad, or as a side dish to just about any protein you like.

Roasted garlic broccoli with soy sauce

INGREDIENTS

  • 1 head of broccoli

  • 1 big or 2 small cloves of garlic

  • Drizzle of olive oil

  • Drizzle of soy sauce

  • Pinch of salt and pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F

  2. Chop broccoli off stalk and place onto baking sheet

  3. Dice garlic and sprinkle over broccoli

  4. Drizzle broccoli with olive oil, soy sauce, and pinch of salt and pepper and toss to coat

  5. Put in oven for 15 minutes or until crispy

 

NOTES AND TIPS

Want to put your leftover broccoli stalk to good use instead of composting it? Try out recipes like broccoli coleslaw or broccoli soup, both of which use broccoli stalks!