Roasted Brussels Sprouts with Toasted Nuts & Blue Cheese


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.


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



  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


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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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


  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


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


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



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.


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



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.



12 ounces of Fresh Cranberries

1 Cup of Apple Cider

⅓ Cup of Pure Maple Syrup

¼ tsp. Cinnamon

¼ tsp. Allspice


  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!


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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  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.