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Swiss Chard Wraps with Spiced Rice & Black Beans

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Swiss Chard Wraps with Spiced Rice and Black Beans

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Course | Diet: V/GF

Don't have rice? You can wrap all kinds of other things up in chard leaves! Quinoa, sweet potatoes, refried beans, cheese, the list goes on. 

  1. Wrap the chard leaves around the rice and black beans, as described in the chard leaf recipe. 
  2. Combine the tahini, garlic, salt, and lemon juice, and stir to combine. Thin with water until the sauce reaches a drizzle-able consistency. Taste the sauce....does it need more salt, lemon juice, or garlic? Add 'em! 
  3. Drizzle the sauce over the wraps, and serve. 

Polenta Bread Pudding with Asparagus, Mushrooms & Cheese

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Polenta Bread Pudding with Asparagus, Mushrooms & Cheese

Recipe Level: Creative | Recipe Speed: Average | Season: Spring (because of the asparagus) | Type: Main Dish, or Starchy Side | Diet: Veg

Bread pudding isn't just for dessert! This savory version is a delicious vegetarian main course, but could also serve as an excellent side dish to a sausage link or a roasted chicken leg. Once you know how to make bread pudding, you can make it with almost anything. Change up the bread, and the veggies, add meat, whatever makes you happy! 

  • 1 loaf polenta bread, or any other kind of bread you'd like to use. The bread can be slightly stale.
  • olive oil
  • 1 cup shiitake mushrooms
  • 6 spears asparagus
  • 2 cloves garlic
  • 1 pint half-and-half
  • 6 eggs
  • salt
  • pepper
  • nutmeg
  • 6 ounces cheddar
  1. Preheat the oven to 375-degrees.
  2. Cut the polenta bread into half-inch cubes. Spread the cubes on a baking sheet, toss with a drizzle of olive oil, and toast, stirring every 10 minutes, until dry on the outside. If the bread is a bit stale to begin with, the toasting time will be shorter.
  3. While the bread is toasting, rinse, de-stem and slice the mushrooms, saving the stems for stock. 
  4. Rinse the asparagus spears and cut into rounds.
  5. Heat some oil in a heavy bottomed pan over medium heat. Sauté the mushrooms until they've browned slightly. Add the asparagus and cook for another minute or two until it turns bright green. Remove from the heat. 
  6. If you haven't already, check the bread. When it's done, turn down the oven temperature to 350-degrees. 
  7. Mince the two cloves of garlic. In a medium-sized mixing bowl, whisk together the garlic, half-and-half, and eggs. When they're well mixed, season with salt, pepper, and nutmeg.
  8. Add the bread cubes, stir to combine, and let sit for at least 10 minutes, and up to 30 minutes. Grate the cheese, and stir half of it in with the bread. Reserve the other half.
  9. Transfer the bread cubes to a greased glass baking dish. Sprinkle on the asparagus and mushroom mixture. Top with the remaining cheese. 
  10. Bake the bread pudding until the custard has set, around 45 or 50 minutes, depending on your oven. 
  11. Let cool slightly, and serve in squares. 

Baked Polenta with Asparagus & Mushrooms

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Baked Polenta with Asparagus & Mushrooms

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish, or Starchy Side | Diet: Vegan/GF

You can make baked polenta with any toppings you'd like. Tomato sauce and cheese would be great. So would a smear of pesto. Make a batch, and experiment! 

  • 1 recipe cooked polenta, spread on a greased cookie sheet to cool, or 1 tube shelf-stable, cooked polenta
  • 1/2 pint shiitake mushrooms
  • 6 spears asparagus
  • Olive oil
  • 1 clove garlic
  • An acidic ingredient, such as vinegar or lemon juice
  • Salt
  • Pepper
  1. When cool, cut the polenta into squares or triangles with a butter knife, or use a cookie cutter to cut them into another shape you like. Place the polenta pieces on a greased cookie sheet, or one that's covered with a sheet of parchment.
  2. Rinse the mushrooms, pull out the stems and set aside for making stock, and make thin slices from the caps. 
  3. Rinse the asparagus, cut off the bottom half-inch, cut the lengths into inch-long pieces, and cut those pieces into slices. 
  4. Heat the oil in a heavy bottomed pan over medium heat. When the oil shimmers, add the mushrooms and asparagus, and season with salt and pepper. 
  5. Preheat the broiler.
  6. While the mushrooms and asparagus cook, mince a clove of garlic. When the spears are bright green and the mushrooms are tender, add the garlic, and cook, stirring, for one more minute. 
  7. Remove the veggies from the heat, and pop the polenta in the oven. While the polenta is cooking, taste the veggies for seasoning. Add salt and pepper as needed, and drizzle in some lemon juice or vinegar, for brightness.
  8. When the first side of the polenta has developed golden spots in the heat, remove it from the oven. Flip the polenta pieces, and top with the mushroom asparagus mixture. return to oven to heat through. 
  9. P.S. If you're not vegan, this would be excellent with cheese. 

Biscuits with Breakfast Sausage & Asparagus

Sausage and Asparagus Breakfast Sandwiches

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore

These "breakfast" sandwiches are delicious any time of day! And, the recipe is infinitely flexible. 

  • 1 package breakfast sausage patties (4)
  • 1/2 cup mayonnaise, homemade or store bought
  • 1 teaspoon Dijon mustard, plus more to taste
  • salt 
  • pepper
  • 4 eggs
  • 3 ounces cheddar cheese, grated
  • 4 biscuits, homemade or store bought
  • Sautéed shaved asparagus
  1. Heat a pan over medium heat. 
  2. Add the sausage patties, and cook until browned on the first side. Flip, and cook until browned on the second side.
  3. While the sausage is cooking, combine the mayo and mustard, and season with salt and pepper. Set aside.
  4. When the sausage is done cooking, remove from pan.
  5. Crack the eggs into the same pan. When the have set slightly, sprinkle them with cheddar cheese. Cook until done to your liking. 
  6. Cut the biscuits in half. Spread with the mustard-y mayo. Top with a sausage patty, an egg, and some asparagus.

Seasoned & Baked Chicken Drumsticks

Chicken Drumsticks

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore

Crisp, juicy and quick, chicken drumsticks make a perfect weeknight meal. This recipe, which is a riff on Shake 'n' Bake, calls for coating the chicken with a mixture of flour and seasonings. You can use any herb or spice blend you enjoy, from curry powder to a barbecue rub to Middle Eastern za'atar. I noticed when making these that in the package of four drumsticks, two were larger, and two were smaller. If you want to be super precise, you could stop cooking the smaller ones a bit earlier than the bigger ones. If not, it's not big deal if you cook them all for the same length of time...the small ones might just be a little bit less juicy. 

  • 1 package chicken drumsticks
  • 1/4 cup flour
  • 2 teaspoons spice blend of your choice 
  • salt (perhaps)
  1. Preheat the oven to 425-degrees. 
  2. Remove the drumsticks from their package, and place on a large plate, or in a dish with sides.
  3. In a plastic bag, shake the flour and spices. If the spice blend includes salt, you may not want to add any. If the spice blend doesn't include salt, and 1/2 teaspoon to the dry mix. 
  4. Pour about half of the flour mixture over the chicken pieces, and turn them every which way to coat. If you need more, pour on a little more. You want them to be fully covered with flour (this is called "dredging"). 
  5. When the drumsticks are coated, put them on a baking sheet or in a 9 x 9 glass baking dish. If you'd like, you can put parchment underneath them so they won't stick, or grease the pan a bit. 
  6. Bake for 15 minutes, turn the chicken pieces, and bake another 10 minutes. When you remove them from the oven, the internal temperature should be around 165. 

Rhubarb-Berry Crisp

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Recipe Level: Creative | Recipe Speed: Average | Season: Spring | Type: Dessert | Diet: Vegetarian

Tart and tangy rhubarb is one of the harbingers of spring. Rhubarb and strawberry is a classic combination, but rhubarb also goes extremely well with raspberries, apples, cherries, and pear. If you don't have much time, chop your rhubarb, put it in a pan with water and some sugar, and cook it into a sauce. If you do have time, make a crisp...

  • 1 pound rhubarb
  • 5 ounces or more frozen raspberries, or any other berry or fruit of your choice
  • 1/2 cup maple syrup, or 1/2 cup sugar (you may want to add more, to taste)
  • 1 1/2 teaspoons cinnamon (cardamom, ginger, and pepper also go well with rhubarb. Add them if you wish!)
  • 2 teaspoons vanilla
  • 1 teaspoon organic cornstarch (optional, this is used to thicken the liquid from the fruit)
  • 2 cups rolled oats
  • 1/2 stick butter, softened
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Preheat the oven to 350 degrees, and butter a 9x13 glass baking dish. 
  2. Rinse the rhubarb, cut the stalks in half to shorten them, and cut each half into quarters, lengthwise. Make 1/4-inch slices across the quarters. In your baking dish, combine the rhubarb slices with whole berries, or chopped apples or pears. 
  3. Add maple syrup or sugar to the fruit, as well as the spices, vanilla, and cornstarch, if you're using it. Stir well with your (clean!) hands, or with a spoon or spatula, until all items are evenly distributed. 
  4. In a bowl, combine the oats, butter, sugar, cinnamon and salt. Squish it all together with your hands, or do it the hard way and use a wooden spoon. Taste a little...does it need more salt, sugar, or cinnamon? 
  5. Sprinkle the oat topping over the fruit. 
  6. Bake the crisp until the topping is golden brown, and the fruit is simmering when you open the oven. I like to check it after 30 minutes, but it may take 40.

Seared Steak with Sautéed Mushrooms & a Pan Sauce

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Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore

This recipe is made by combining three of our other recipes: seared steak, sautéed mushrooms, and pan sauce

All you've got to do is follow those recipes, pile the mushrooms atop the meat, and pour the sauce over, and you've got a delicious main course. 

Seared Steak

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

A basic recipe for a slab of meat! 

  • a steak, pork chop, chicken leg, or what have you
  • salt
  • pepper
  • oil
  1. Preheat the oven to 425 degrees.
  2. Remove the meat from its package, and using paper towels or a clean kitchen towel, pat it dry. 
  3. Liberally season both sides of the meat with salt and pepper. 
  4. Heat a large, heavy bottomed saucepan over medium-high heat. If you have a kitchen fan, turn it on. 
  5. When the pan is hot, add the oil. When the oil shimmers, gently place the meat in the pan. If you have more than one piece, arrange them so they're not touching. Try not to move the meat around once you've put it down.
  6. Cook until the meat is seared on the first side. When it is, you will find that it will easily release itself from the pan. 
  7. Flip the meat, turn off the burner, and place the pan in the oven.
  8. The cooking time will depend on the size of the steak/chop/leg, and how well done you wish it to be. You can use a thermometer to "temp" the meat, if you'd like. 
  9. When the meat is done, remove it from the pan, and let it rest. You can now deglaze the pan and make a sauce, if you wish. 

Smashed Potatoes with Sour Cream & Chives

Smashed Potatoes with Sour Cream & Chives

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish, or Starchy Side | Diet: Vegetarian/GF

Potato and chive is a wonderful combination, and this simple recipe gives you all of the delicious flavors of a loaded baked potato, without needing to have your oven on for an hour. 

  • 2 pounds golden potatoes
  • salt to taste
  • 1/2 bunch chives
  • grating cheese, such as cheddar, or Parmesan
  • butter
  • sour cream
  • pepper
  • optional: cooked and crumbled bacon
  1. Put a large pot of salted water on to boil. 
  2. Check out your potatoes. Are they similar in size, or are they all different sizes? If the latter, cut the bigger potatoes in halves or quarters to match the size of the smaller potatoes (the goal is that they will all cook in approximately the same amount of time). 
  3. As soon as the potatoes are cut, add them to the water. Doesn't matter if it's still cold, or already boiling.
  4. While the potatoes are cooking, preheat the broiler of your oven, on high. 
  5. Slice across the bundle of chives to create tiny little rounds. 
  6. Grate a cup to a cup-and-a-half of cheese.
  7. When the potatoes are cooked through, arrange them in a buttered, 9x13 glass baking dish. If you cut the potatoes to even out the sizes, put them skin-side up. 
  8. When the potatoes are arranged in the dish, smash them a bit with a potato masher, a fork, or any other tool that suits you. Smash them as little or as much as you'd like. The more smashed they are, the more the toppings will mingle with the potato.
  9. Top with pats of butter, dollops of sour cream, and shredded cheese, and sprinkle with salt, pepper, and chives. If you're using bacon, you can add that now, too.
  10. Broil until the cheese has melted and started to bubble. 

 

Chicken Salad Sandwiches with Caramelized Apples & Cheddar Cheese

Chicken Salad Sandwiches

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore

The combination of chicken, mayonnaise, apples, and cheddar really make this sandwich shine. The pea shoots add a nice crunch to the mix.

  1. Preheat the oven to 375.
  2. Place the slices of bread on a baking sheet, and brush the top side with olive oil or smear with butter.
  3. Toast the bread in the oven until the top has just started to turn golden. Meanwhile, slice the cheese.
  4. Turn the bread, and top half of the pieces with cheese. Toast the second side until the cheese is melted and bubbly. 
  5. When the bread is done, remove from the oven and turn off the heat. 
  6. Top the cheesy bread slices with caramelized apple slices, top with chicken salad, and garnish with pea shoots. Place the plain bread slices on top. 

Chicken Salad

Chicken Salad

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

A couple weeks ago, we showed you how to make homemade mayonnaise. If you'd like, you can do that for this recipe, too. We mixed tarragon into our chicken salad, but you can use any herbs or spices that you'd like. Celery is a great addition to chicken salad, as are dried fruits and toasted nuts. Get as creative as you'd like! 

  • 2 chicken breasts
  • salt and pepper to taste
  • 2 tablespoons sunflower or olive oil
  • 2/3 cup mayo, either homemade or store bought
  1. Preheat the oven to 400-degrees. 
  2. Remove the chicken breasts from the package and pat dry with paper towels or a clean kitchen towel (if you use a kitchen towel, make sure to put it in the laundry thereafter). Season both sides of the meat with salt and pepper.
  3. Heat the oil in an all-metal pan over medium-high heat. When the oil is hot, add the chicken to the pan. When it has browned on the first side, flip it onto the other side, turn off the burner, and place the pan in the oven. Cook the chicken until the internal temperature reaches 160. If you don't have a food thermometer, try pressing on the meat. If it feels firm all the way through, it is done. Another test: poke halfway into the breast with a skewer or the point of a knife. If the juices that seep out are clear, it's done. 
  4. Remove from the oven, turn off the heat, and let the chicken cool. If you're making the mayo from scratch, this would be the perfect time to do it. 
  5. Cut the chicken into cubes and combine with the mayonnaise. If you're using store-bought mayo, you may want to season it up with salt, pepper, mustard, herbs, and spices. 

Cottage Pie with Mustard Mashed Potatoes and Grated Cheese*

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Recipe Level: Creative | Recipe Speed: Leisurely | Season: All | Type: Main Dish | Diet: Omnivore/GF

  • 1 medium onion
  • Sunflower oil, or whatever oil you prefer
  • 1 pound ground beef
  • Salt and pepper to taste
  • 1 bunch kale
  • 1 recipe Mustard Mashed Potatoes
  • Smoked paprika
  • 1/2 pound cheese, such as Halfpipe from Mt Mansfield Creamery, or Shelburne Farms Cheddar
  1. Preheat the oven to 350 degrees.
  2. Peel the onion, halve it, and chop it. 
  3. Heat 1 tablespoon oil in a medium pan over medium-low heat. When the oil is hot, add the onion. Cook, stirring occasionally, until the onion is tender and translucent. 
  4. Add the ground beef to the pan, and season with salt and pepper. Cook, stirring, until the beef is browned. Remove the meat from the pan, and scoop into a 9x13 glass baking dish. 
  5. While the beef is cooking, strip the kale from its stems, rinse it, and chop it.
  6. Heat another tablespoon of oil, and wilt the kale. It's done when it's bright green and tender. In your glass baking dish, make a layer of kale on top of the layer of beef. 
  7. Mix a tablespoon of smoked paprika into the mashed potatoes. Taste the potatoes for seasoning. When they are delightful, spread them on top of the kale in the baking dish.
  8. Grate the cheese onto the top of the casserole. 
  9. Bake at 350-degrees for 30 minutes. Then, turn on the broiler, and broil until the top is browned, between 3 and 5 minutes, depending on your oven. Remove from the oven, and let rest for a few minutes before serving. 

*Most people refer to this as Shepherd's Pie, but Shepherd's Pie is made with lamb, and Cottage Pie is made with beef.

*The vegetable layer of a Cottage Pie can be made up of anything you'd like! I've used corn; a combination of corn and sautéed pea shoots; wilted spinach or Swiss chard; caramelized onions; and other combos I've probably forgotten. 

 

Roasted Cabbage Slices

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Recipe Level: Basic | Recipe Speed: Average | Season: All | Type: Side - veggie | Diet: Vegan/GF/DF

This is a quick and easy way to prepare cabbage, with minimal work.

  • ½ green cabbage
  • Olive oil
  • 1 teaspoon salt
  • A few grinds of pepper
  1. Preheat oven to 375. Examine your cabbage. Does it need any trimming? Usually you’ll want to cut a little bit off of the stem end to remove any browning. Does the outer leaf look good? If not, compost it!
     
  2. With the cabbage standing on its stem end, cut off two of its “cheeks,” leaving the center intact. You can save the cheeks for slaw. Then, slice the remaining cabbage into four slices, through the center. 
     
  3. Place the slices on a baking sheet. Drizzle liberally with olive oil, and sprinkle with salt and pepper.
     
  4. Roast, checking every 15 minutes, until the stem is tender. You can figure this out by poking it with the tines of a fork. If they easily go through, the cabbage is done. Depending on your oven, and the thickness of the cabbage slices, this may take between 30 and 45 minutes.
     
  5. Serve with some of your homemade mayo, soy sauce, or hot sauce.

Miso Soup with Tofu, Carrots, Mushrooms, and Bok Choi

Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type: Soup - Hot | Diet: Vegan/DF

  • ½ package soba noodles

  • Salt

  • Sunflower oil, or another kind of oil that you prefer

  • 3 carrots

  • 1 package of mushrooms

  • 1/2 block tofu

  • 1 medium-sized bok choi

  • 1 tablespoon tamari or soy sauce

  • 1 tablespoon rice wine vinegar

  • 4 tablespoons miso, plus more to taste (we like either of the varieties from Rhapsody, which is made in Cabot)

  • 1 scallion (optional)

  • Toasted sesame oil, to taste (optional)

 

Miso Soup with Carrots, Mushrooms, and Bok Choi
  1. Boil water in a medium pot, add salt until the water tastes nice and briny, and cook half of the soba noodles according to the package directions. Once they’re done, rinse them in cold water, coat with a small amount of sunflower oil, and set aside.

  2. Wash the carrots, trim off their ends, cut them in half to make two carrot “logs,” and then cut those halves lengthwise. Cut the carrot sections into half-moons.

  3. Remove the stems from the mushrooms, and add them to the “stockpile” you keep in your freezer. (If you don’t already have one, you can start one, now! Just store vegetable scraps in a bag or other container in your freezer, and throw them in when you make stock. Don’t make stock, yet? We’ll give you a couple recipes, next week!)

  4. Trim the stem end of the bok choi so there’s no brown, and peel off the individual leaves. Cut them into strips the long way.

  5. Heat sunflower oil in a medium-sized, heavy-bottomed pan. Add the carrots first, sprinkle with salt, and cook, stirring, until they start to tenderize, around 4 minutes. Add the mushrooms and tofu, sprinkle on more salt, and continue stirring. After another three or so minutes, add the bok choi. Cook until the green of the choi is a little brighter, and the leaves are slightly wilted.

  6. Add enough water to cover the vegetables and tofu, 1 tablespoon tamari, and 1 tablespoon rice wine vinegar, and bring to a simmer. Turn off the heat.

  7. Slice the scallion into thin rounds. Portion the soba noodles into bowls, and top with scallion. Drizzle on toasted sesame oil.

  8. Ladle about ½ cup of liquid from the pot into a bowl, and add miso paste (this is easier than adding a blob of miso directly to the soup pot, and then trying to get it evenly dispersed). Stir until blended, and pour the miso into the soup pot.

  9. Taste the soup for seasoning. If it’s not salty enough, you could add more tamari, or more miso. If it needs to be brighter, add additional vinegar. If you’d like it to be nuttier, you can splash on extra sesame oil.

Slicing up bok choi

Slicing up bok choi

Carrots, Mushrooms, and Bok Choi ready for soup!

Carrots, Mushrooms, and Bok Choi ready for soup!

Baked Salmon with Chermoulah and Sauteed Pea Shoots

Baked Salmon with Chermoulah and Sauteed Pea Shoots

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: Omnivore/GF

  • 2 salmon filets
  • Salt and pepper to taste
  • Chermoulah
  • 1 tablespoon butter
  • 1 ounce pea shoots
     
 
  1. Preheat the oven to 375 degrees.
     
  2. Thaw the salmon, remove from package, and place each filet on a piece of parchment paper (if you don’t have parchment, you can use foil, instead).
     
  3. Sprinkle one side of the fish with salt and pepper, and then season the second side.
     
  4. Spread chermoulah sauce onto the top of the salmon fillet.
     
  5. Fold the parchment over the salmon. You can seal the parchment with staples, or, if you don’t have a stapler, fold the edges as if you were making a calzone.
     
  6. Bake the salmon for 8 minutes, and open one packet to see if it’s cooked through. It should be just barely opaque in the center. If it’s not, put it back in the oven for 2 more minutes.
     
  7. Meanwhile, melt the butter in a pan, and chop the pea shoots. When the butter has melted, add the shoots to the pan, and cook, stirring, until they are brighter green, and tender. Remove from heat.
     
  8. When the salmon is ready, use a wide spatula to move it to serving dishes, and top with cooked pea shoots.
This salmon might be from Alaska, but it looks like Vermont when it's covered in green!

This salmon might be from Alaska, but it looks like Vermont when it's covered in green!

Baked Salmon with Chermoulah

Spinach, Feta, and Caramelized Onion Toast

spinach, feta, and caramelized onion toast

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Small Plate | Diet: Vegetarian

Ingredients

  • 1 seeded baguette
  • butter or olive oil
  • ½ cup caramelized onions
  • 5 ounces spinach
  • ½ cup feta
  • Salt and pepper

Directions

  1. Preheat oven to broil (if you have multiple broiler settings, choose the lower one).
  2. Cut the baguette into slices that are approximately ½-inch thick. Smear one side with a little butter, or brush on a little oil.
  3. Place the bread slices on a cookie sheet, place in the oven with the door slightly ajar, and toast, checking every minute or so, until the bread is crisp and golden. Flip and toast the second side. (If you like your toast toastier, cook it a bit longer. If you’re only making a few pieces, you could use a toaster oven, instead). Turn off the oven, and set the toast aside, with the buttered/oiled side up.
  4. Wash the spinach, if needed, and chop it roughly. Heat 2 teaspoons of butter or oil in a medium pan over medium-low heat. When the fat is hot, add the spinach, season with salt and pepper, and cook, stirring, until the spinach is wilted, but still bright green. Remove from pan and set aside. Taste the spinach for seasoning. Does it need more salt? How about pepper?
  5. Remove the feta from its brine, and crumble it into a small bowl. Reserve the liquid, which can be used in salad dressing, or added to soup.
  6. To assemble the toast: Place a small scoop of caramelized onion on the toast, and spread it into an even layer. Top with a layer of spinach. To finish, sprinkle on some feta.  

Seared Pork Chops

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

Ingredients

  • Pork chops
  • Salt and pepper
  • 2 tablespoons sunflower oil, or another oil you prefer
     

Directions

  1. Preheat oven to 400˚F.
     
  2. Remove pork chops from packaging and pat dry.
     
  3. Season each side liberally with salt and pepper.
     
  4. Heat a large, heavy bottomed pan over high heat (make sure the pan is all metal, with no plastic parts, as it will be placed in the oven, later). When the pan is hot, add oil.
     
  5. When the oil is hot enough to shimmer, place the pork chops in the pan. You should immediately hear a sizzle.
     
  6. Cook until the chop is brown on one side, and release themselves from the pan. Flip the chops and cook for two minutes on the other side.
     
  7. Turn off the burner and move the pan to the oven.
     
  8. Pork chops can be eaten medium-rare (145-degrees), and are most juicy when they’re pink inside. Using a digital meat thermometer, check the temperature of the chops every few minutes. Remove them from the oven when they hit 140-degrees, and let them rest for 5 minutes, which will allow them to rise to the correct temperature.
     
  9. If you don’t have a thermometer, you can press on the meat with your finger to estimate the internal temperature. If it feels super squishy, it’s still rare. If it’s springy, it’s probably around medium. If it’s firm, it’s well done. You can also cut into the meat to see, although that will allow the juices to leak out.
Searing pork chops
seared pork chops

Honey Roasted Sweet Potato with Raisins and Walnuts

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

Ingredients

  • 2 pounds sweet potatoes
  • 4 carrots
  • 2 tablespoons sunflower oil, or another oil you prefer
  • 2 tablespoons honey (or agave nectar to make it vegan)
  • 3/4 cup toasted walnuts
  • ½ cup flame raisins
  • Salt and pepper

 

Directions

  • Preheat oven to 375-degrees.
  • Wash sweet potatoes, cut in half from stem to stem, and cut into cubes.
  • Wash carrots, cut into thirds, and cut each third in half lengthwise. Slice the pieces into half-moons.
  • Place carrots and potatoes in a large baking dish. Toss with oil and season with salt and pepper.
  • Bake for 25 minutes, stir, and return to the oven, checking every 15 minutes until the sweet potato chunks are tender.
  • Remove from oven, and add honey, raisins, and walnuts. Taste, and add more salt and/or pepper, if desired.
  • Finish in the oven for another 5 minutes.
honey roasted sweet potato with Raisins and Walnuts

Spring Salad with a Creamy Yogurt Dressing

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

Ingredients

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

 

Directions

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! 

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Kale and Cheddar Quiche with Potato Crust

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

Ingredients

From your Basket:

  • 1 cup chopped kale
  • 2 cups chopped potatoes
  • 6 eggs
  • ¼ cup pea shoots
  • ¼ cup cheddar cheese, cubed or grated

From the Pantry:

  • salt and pepper
  • olive oil
  • ¼ cup onions

 

Directions

1.     Bring a medium pot of water to boil. Preheat oven to 400˚F.

2.     Boil potatoes until soft, about 8-10 minutes.

3.     Sauté kale and onions in a sauce pan until soft. Set aside to cool.

4.     Toss potatoes with salt and pepper. Place into a greased pie dish. Mash slightly and push into a flat crust. If potatoes are sticking to the masher, use a measuring cup to form crust.

5.     Bake the potato crust in the oven until slightly golden, about 10 minutes.

6.     While your crust is cooking, beat eggs in a large bowl. Add kale and onion mixture, chopped pea shoots, and cheese.

7.     Remove crust from the oven, top with egg mixture and return to oven.

8.     Cook until eggs are slightly golden brown, 12-15 minutes.

9.     Remove from oven and let cool before slicing and serving. 

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