Jelly Stuffed French Toast with Cinnamon Yogurt Drizzle

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Meal | Diet: Vegetarian/GF

French Toast is called "pain perdu" in French, which loosely means "lost" bread. This recipe is perfect to make with bread after several days when it starts to harden. Soaking it in the custard-like egg and yogurt mix will allow the bread to soak up the flavor, and will make for a delicious cakey texture. 


From your basket:

  •       Plum/Raspberry Jelly
  •       Mad River Grain bread
  •       4 eggs
  •     ½ cup yogurt

From the pantry:

  •       Cinnamon 

Jelly Stuffed French Toast with Cinnamon Yogurt Drizzle


1.     Cut bread into thick slices. Twice the thickness of a standard slice.

2.     Cut “pockets" into each slice. Gently slice through from the bottom, from an inch inside one edge to the other, being carefully not to cut through to the top. See photo.

3.     Using a butter knife, spread jam into the pocket of your bread. The amount of jam is up to you – we like a lot! You may also consider putting fresh berries in as well.

4.     Whisk eggs, yogurt, and 1 tsp cinnamon in a large bowl.

5.     Heat a sauce pan on medium heat. Grease pan – we used butter.

6.     Dip your stuffed bread slice into the mixture, coating both sides. Let the bread soak for a few minutes on each side. Place into your hot pan.

7.     Cook on each side for 2-4 minutes or until golden brown.

8.     Serve with maple syrup, a mixture of yogurt and cinnamon, or whipped cream!



Pasta with Mushrooms, Kale, and Collard Greens

Recipe Level: Basic | Recipe Speed: Average | Season: All | Type:  Main Dish| Diet: Vegetarian/GF


From your basket:

  • 1 cup mushrooms

  • 1 ½ cup kale and collard greens, roughly chopped

From the pantry:

  • · 2 cups (uncooked) of your favorite pasta

  • · Salt and pepper

  • · Butter and/or olive oil

  • · Parmesan cheese



1.     Heat water in a large pot. Prepare pasta according to package instructions.

2.     Roughly chop your veggies.

3.     Heat oil in a pan over medium heat. Add mushrooms. Sauté for about 5 minutes and then add greens.

4.     Sauté for another 5 minutes, or until veggies become tender, but not too soft. Add salt and pepper to taste.

5.     When pasta is ready and drained, add oil or butter to prevent sticking.

6.     Mix cooked veggies into pasta, adding more butter or oil as necessary.

Finish with a touch more salt and pepper, and your favorite cheese! 


Spring Salad with a Creamy Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type:  Salad | Diet: Vegetarian/GF


From your basket:

  • ·      4 carrots, peeled and sliced
  • ·      5-7 baby beets, peeled and sliced
  • ·      2-3 cups spinach
  • ·      ½ cup yogurt
  • ·      Pea shoots


From the pantry:

  • ·      Olive oil
  • ·      Salt and pepper
  • ·      Lemon juice or half or a fresh lemon



1.     Preheat oven to 400˚F.

2.     Place prepared veggies on a baking sheet. Drizzle with olive oil, salt, and pepper, and mix together.

3.     Bake for 15-20 minutes, turning half way.

4.     While veggies are cooking, prepare your dressing. Combine yogurt, lemon juice, olive oil, salt and pepper in a small dish. Add more salt and pepper to your liking!

5.     Place spinach on a large serving dish or in your favorite salad bowl. For Single Size Vermont Vegetable baskets, try replacing spinach with kale, or use your microgreens or pea shoots as the base of your salad.

6.     Top with roasted veggies, fresh pea shoots or microgreens, and your yummy dressing. Enjoy!