Beet & Feta Sandwich with Pea Shoots


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - Vegetarian


From your basket:

  • 1 medium beet, peeled and sliced into rounds approximately 1/4 in thick

  • ¼ cup pea shoots

  • Feta

  • 2 slices Waitsfield Common bread

From your basket:

  • olive oil or another oil for roasting beets

  • salt and pepper



1.     Toss beets with oil, salt, and pepper, then roast at 400˚F for 20-25 minutes, flipping halfway through.

2.     Before turning oven off, toast bread directly on rack for 1-2 minutes.

3.     Place beets on one slice of bread, covered by a layer of pea shoots, and sliced feta.

4.     Top with the other slice of bread and cut in half. Enjoy! 


Roasted Beet and Carrot Salad with Feta and Pea Shoots


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: VegetarianOmnivore - GF


From your basket:

·      3 Carrots, quartered  

·      Beets, sliced into strips

·      Feta

·      Pea shoots


From the pantry:

·      Salt & Pepper

·      Olive oil

·      Balsamic vinegar



1.     Preheat oven to 400˚F.

2.     Place veggies on baking sheet with olive oil, salt, and pepper.

3.     Roast until soft, about 25 minutes, flipping half way.

4.     Place on a serving dish. Drizzle with balsamic. Crumble feta over top, and finally garnish with pea shoots. 

Beet and Potato Gratin


Recipe Level: Creative | Recipe Speed: Leisurely | Season: Fall/Winter | Type:  Main Dish | Diet: Vegetarian - Omnivore


From your basket

  • 3 beets, peeled and sliced
  • 3 red potatoes, sliced (peeled too if you prefer)      
  • Shelburne farms cheddar (if you have any left over from last week’s basket)


From the pantry:

  • 8 oz heavy cream
  • 8 oz milk
  • 2 tbsp butter
  • 1 tbsp flour



For cheese sauce:

1.     Melt butter in a medium saucepan.

2.     Add flour and whisk until fully combined, let cook 2-3 minutes.

3.     Add heavy cream and milk, bring to a boil, reduce heat and simmer 5 minutes.

4.     Add shredded cheddar and stir until melted and combined. Your sauce should be thicker than milk, but not so thick it does not easily drip from a spoon.

To complete dish:

5.     Preheat oven to 400˚F.

6.     Slice beets and potatoes and layer “standing” in a glass dish.

7.     Pour cheese sauce over vegetables.

8.     Bake dish in the oven, loosely covered with tinfoil, for 45 minutes. Remove tinfoil and continue cooking another 10-15 minutes.

9.     Your dish is done when vegetables are soft to touch with a fork. Enjoy! 


Toast with Apples, Jam, and Goat Cheese


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Small Plate | Diet: Vegetarian -Omnivore


From your basket:

  • Waitsfield Common bread

  • Does Leap Feta

  • The Farm Between Jam

  • Champlain Orchards apples, sliced



1.     Slice bread and toast in oven or toaster.

2.     Top with jam.

3.     Crumble feta cheese over top.

4.     Finish with thin cut apple slices. (optional)

5.     Enjoy! 

Pork Chops with Apple Sauce


Recipe Level: Basic | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Omnivore


From your basket:

  • 2 Pork chops

  • 4 Champlain Orchard Apples

From the pantry:

  • Salt & pepper

  • Sugar, maple syrup, or other sweetener



For apple sauce:

1.     Bring a medium pot of water to a boil.

2.     Core and quarter apples. Peel skin before chopping if you prefer your apple sauce with no apple skin.

3.     Place apple pieces in water and boil 10-15 minutes.

4.     Drain and place into a clean bowl.

5.     Add your sweetener of choice. We used sugar, but maple syrup or honey would be delicious as well. Now is also when you can add your preferred spices such a cinnamon.

6.     Mash with a potato masher or fork.


For the pork chops:

1.     Preheat oven to 400˚F.

2.     In a pan, sear each side of the pork chop with a bit of oil or butter.

3.     Remove from pan and place on a baking sheet.

4.     Finish cooking in the oven for 10-15 minutes or until cooked through.