VT Grilled Cheese with Apples and Mt. Mansfield Creamery or Shelburne Farms Cheese



  • Red Hen Baking Ciabatta, or your favorite bread, Sliced

  • Mt. Mansfield Creamery Chin Clip Cheese, or Shelburne Farms Cheddar Cheese, Thinly Sliced

  • 1 Apple, Thinly Sliced

  • Butter


  1. Prepare Bread, Cheese and Apples

  2. Take a medium sized sauté pan, heat over medium heat

  3. Spread butter on one side of two pieces of bread

  4. Place one slice of Bread, buttered side down; top with layer of cheese and apples; place second piece of bread on top, buttered side facing outward

  5. Cover pan, and let cook for five minutes

  6. Carefully flip and let cook for another five minutes, until cheese is melted and bread has a golden brown crust.

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

Vegetarian Mushroom-Celeriac Stuffing.PNG

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!

stuffing 4.PNG

Garlic Croutons


Garlic Croutons

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Garnish | Diet: V

If you have stale bread, this is a perfect way to use it up. If you don't have garlic, you can simply make plain croutons. Or, you can play with other flavors. Herbs and spices would be perfect additions to this recipe. 

  • Fresh or slightly stale bread, cut into 1/2-inch cubes
  • 2 cloves garlic, grated on the smallest side of a box grater
  • 3 tablespoons cup olive oil
  • salt and pepper to taste
  1. Preheat the oven to 400-degrees.
  2. Spread the bread cubes on a baking sheet.
  3. In a bowl, combine the grated garlic and the olive oil. Stir to combine.
  4. Drizzle the garlic oil over the croutons, and toss them to coat.
  5. Season with salt and pepper.
  6. Bake for 7 minutes, stir the croutons, and continue to bake until they're golden brown and crispy on the outside. The amount of time will depend on whether or not the bread was fresh or stale to start with, and on the moisture content of your chosen bread, generally.

    Mad River Grain Toast with Goat Cheese Spread, Lettuce & Smoked Salmon


    Mad River Grain Toast with Goat Cheese Spread, Lettuce & Smoked Salmon

    Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Snack/Appetizer | Diet: Omnivore

    This simple but elegant toast makes a great snack, but you can also pair it with a nice salad and some soup, and make it a meal! 

    1. Preheat your broiler on high.
    2. Cut the bread into slices that are as thin or as thick as you'd like.
    3. Put the bread slices on a sheet pan, and brush with a little bit of oil.
    4. Broil until slightly toasted on one side. Turn, and do the same to the other side. 
    5. When the bread is cool, spread with goat cheese. 
    6. Top with lettuce. If the leaves are bigger than the bread pieces, you can cut them down to size. 
    7. The smoked salmon from Starbird fish is not pre-sliced, so you could make it into big flakes with your fork, and place the flakes on top of your toast. If you happen to have sliced salmon, instead, just drape a slice or two over the toast. 

    Basic Biscuits

    Basic Biscuits

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

    When I make biscuits, I use a recipe by Julia Child, with a couple small modifications. Chopped herbs can be added, if desired. 

    • 3 cups all-purpose flour
    • 2 teaspoons salt
    • 4 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 stick butter, chilled 
    • 1 small bulb shallot, minced
    • 2 eggs
    • 1 1/2 cups yogurt or buttermilk
    1. Preheat the oven to 425-degrees.
    2. Combine the dry ingredients in a large mixing bowl. 
    3. Slice the butter into pieces, and add to the bowl with the dry ingredients. Using a pastry blender or with a pair of butter knives -- one in each hand -- blend the butter into the flour.
    4. In a separate bowl, whisk the eggs and add the yogurt or buttermilk. Then, pour the wet ingredients into the dry ingredients. Stir, gently, until just combined. 
    5. Flour a cutting board or your counter, and put the dough onto the flour surface. 
    6. Roll the dough until it's 1/2-inch thick. 
    7. Cut the dough into rounds. You can use a cookie cutter, but if you don't have one, you can use the rim of a glass. 
    8. Place on an ungreased baking sheet and bake until the tops are golden brown and the biscuits are flaky and fluffy, about 14 minutes.
    9. Remove from oven and let cool on a rack. 

    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. 

    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


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


    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.  

    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!



    Kale & Cheddar Grilled Cheese


    Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type:  Meal | Diet: Vegetarian/Omnivore


    From your Basket:

    • Waitsfield Common Bread, sliced
    • 1 cup kale
    • Shelburne Farms Cheddar, sliced


    From the Pantry:

    •  Salt and pepper
    • Olive Oil or butter



    1.     Heat oil in a medium saucepan. Add kale, salt, and pepper. Sauté for 3-4 minutes. Remove kale from pan and set aside.

    2.     Add more oil or butter to your pan, then place bread slices down, and layer each slice with cheddar.

    4.     For ultimate melty goodness, cover the pan with a lid for 2 minutes on low heat.

    5.     Add kale to one side of the bread, and flip the other slice on top, completing your sandwich.

    6.     Cook until bread is crispy and cheese is melted. Enjoy! 

    Apple-Carrot Muffins

    Apple Carrot Muffins

    Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Bread | Diet: Vegetarian/DF

    The natural sweetness of our Vermont-grown apples and carrots makes these muffins a real treat! Plus, we were able to cut back on the added sugar. 

    • 1c flour

    • 1/2 c sugar

    • 1 tsp baking soda

    • 1 - 2 teaspoons cinnamon or apple pie spice mix

    • 1/4 tsp salt

    • 1 c shredded carrot

    • 1 c shredded or diced apples

    • 2 eggs, lightly beaten

    • 1/3 c vegetable oil or butter

    • 1 tsp vanilla


    1. Preheat your oven to 350F

    2. Place muffin cups into your muffin tin (this recipe made about 10 small muffins, as pictured above)

    3. Combine flour, sugar, baking soda, cinnamon, and salt into a large bowl (the wet ingredients will be stirred in later)

    4. In a medium bowl combine eggs, oil, and vanilla, then stir in carrots and apple to coat.

    5. Add the wet ingredient mixture into the flour mixture, and stir just enough to combine and mix in dry ingredients. (Don't overmix)

    6. Scoop the mix into your muffin cups, filling just about 3/4 of the way full. Bake for 20 to 25 minutes, or until golden.

    This recipe was based on the recipe from Better Homes and Gardens

    Pesto Egg Sandwich with Pea Shoots


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


    From your basket

    ·      Joe’s Kitchen Basil Pesto

    ·      Red Hen Bakery Seeded Baguette

    ·      Eggs

    ·      Pea shoots



    1.     Slice a section of your baguette in half lengthwise. Lightly toast in the oven or toaster.

    2.     Spread pesto over each half.

    3.     Fry an egg in a nonstick pan. Top with cheese before removing from pan.

    4.     Place on bread, top with pea shoots, the other half of bread, and enjoy!


    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! 


    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!