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

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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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Apple Clafoutis with Caramel

Apple Clafoutis with Caramel

Sounds fancy (it’s French, pronounced CLA-foo-tee), but this surprisingly simple dessert is absolutely delicious with a texture somewhere between a custard and a crepe. With a short list of basic ingredients, it’s a great dish for fall potlucks!

Apple Clafoutis


  • 3 eggs

  • 1 cup half and half, cream, or milk

  • 6 tbsp. plus 2 tbsp. butter, melted, and divided

  • 1 tbsp. Fat Toad Farm goat’s milk caramel sauce (plus more to drizzle over the top!)

  • 2⁄3 cup all-purpose flour

  • 1⁄2 cup sugar

  • 2 tbsp. maple syrup

  • 3 apples, peeled, cored and diced

  • 1 tsp. cinnamon



  1. Preheat oven to 400°F

  2. Grease a 10-inch pan with butter and place in the oven to warm up.

  3. Whisk together eggs, cream, 6 tbsp. butter, and caramel sauce. Add flour and sugar and whisk until completely combined.

  4. Meanwhile, heat the remaining 2 tbsp. of butter in a large skillet.

  5. Add the apples, cinnamon and maple syrup and sauteé until apples are golden and soft.

  6. Remove the pan from the oven and pour in half the batter. Add the apples, then pour in the remaining batter.

  7. Return pan to the oven and bake for around 20 minutes, until golden.

  8. Drizzle with more caramel sauce and serve.

Softened Plums with Yogurt

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  • Plums (3) cut in Half

  • 1 Cup Greek Yogurt

  • 2 Tbs Butter

  • 2 Tbs Maple Syrup

  • Granola


  1. Cut Plums in half

  2. Combine Butter and Maple Syrup in medium nonstick pan: Cook until butter melts

  3. Add plums to pan, cut sides down

  4. Cook 8-10 minutes or until tender

  5. Divide plums into yogurt bowls (can serve four)

  6. Top with Granola and excess butter / maple syrup glaze

Baked Halibut with Tomato, Chard, and Onion

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  • 1 package halibut (defrosted) 
  • 1 tomato, sliced
  • 1/2 red onion, sliced
  • 3/4 bunch - 1 whole bunch swiss chard
  • 2 tablespoons butter, cut into cubes
  • olive oil
  • salt and pepper
  • Optional: basil and 2 lemon wedges
  • parchment paper or aluminum foil


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  1. Preheat the oven to 400 degrees F
  2. We cut our large halibut fillet into two servings, then pat it dry and seasoned with salt and pepper.
  3. Place two pieces of parchment paper or foil side by side on a baking sheet. Place one slice of fish in the center of each sheet. 
  4. Top with swiss chard, tomato, and onions. Drizzle with olive oil and top with the cubed butter.
  5. Fold up the packet over the fish and vegetables and fold the edges to seal in all of the delicious ingredients.
  6. When the oven is heated, bake for 20 minutes. The halibut is ready when it's just opaque, and will continue to cook for a few minutes while it rests after you remove it from the oven. 
  7. To serve, open each packet and move to a plate. Top with fresh basil and a squeeze of lemon. 

Cherry Tomato and Summer Squash Galette

Cherry Tomato and Summer Squash Galette

We are big fans of savory galettes. Somewhere between a pie and a pizza, these are so easy to make - you really can't go wrong - and you can include just about any fruit or vegetable as the filling. They make a great appetizer and will really impress dinner guests, but you can treat yourself to a galette for any meal of the day.

We followed this recipe by Smitten Kitchen


For the dough:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled, and cubed
1/4 cup plain yogurt or sour cream
1/4 cup  ice water

olive oil
1/4 teaspoon salt
1 pint cherry tomatoes, sliced in half
1 large or 2 small zucchini or summer squash, diced
Optional: 1/4 cup grated cheddar cheese or Mt. Mansfield Creamery Cheese


  1. First, make the dough so it can chill while you prep the veggies. You can also make the dough in advance to chill overnight or for the day.
  2. In a large bowl, combine the flour and salt. Add in the butter and blend using your fingers or a pastry blender, until you have a crumbly dough with pea-sized pieces of butter.
  3. Combine the yogurt and water. Mix half into your butter-and-flour bowl, then add the second half slowly - you want to end up with a soft doughy texture that you'll easily be able to roll out later, but not too sticky. You may not need to stir in all of the water-yogurt mixture to get the right texture.
  4. Combine/stir into large lumps, then combine with your hands into a ball, then wrap the dough to chill in the refrigerator. 
  5. While the dough chills, preheat your oven to 400 degrees.
  6. Heat your olive oil over medium heat in a medium-sized pan. Saute cherry tomatoes and squash with a pinch of salt for a few minutes, just to soften. You could also add dried herbs at this step. Move to a plate to cool the vegetables and let them release a little bit of liquid before you assemble the galette. 
  7. On a floured workspace roll the dough out to about a 12-inch circle. It definitely does not need to be perfectly shaped - you'll be able to fold it and arrange it later, and the uneven edges look great! 
  8. Spoon the vegetables into the center of the dough, and top with half the cheese. Leave a border of about 2 inches around the vegetables. Gently fold up the sides to hold in the vegetables. Top with remaining cheese, and a pinch of salt.
  9. Place your galette on a parchment-lined baking sheet and bake for 30 minutes, or until puffed and golden brown.
  10. After it cools, cut into wedges and serve hot, warm or at room temperature.

Raw Radishes with Compound Butter


Raw Radishes with Compound Butter

Recipe Level: Basic | Recipe Speed: Quick | Season: Spring, Summer, Fall | Type: Appetizer, Snack | Diet: Veg/GF

In France, it's common to eat raw radishes dipped in butter. If the butter is flavored, it's even more fun! 

  1. Quarter the radishes (or cut them in slices, if you'd prefer), and dip them into the butter. If the butter isn't heavily salted, you could sprinkle the radishes with a little bit of salt. 

Compound Butter

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Compound Butter

Recipe Level: Basic | Active Time: Quick | Season: Any | Type: Basic | Diet: Veg/GF* | Labels: N/A

Compound butter is incredibly simple to make. You just soften butter, and stir in another flavorings you like. You can serve it warm, or chill it in rolls so that you can cut it into pretty slices. 

  • Butter, softened
  • Flavorings, such as: 
    • Alliums: such as chives, garlic, shallot, or red onion; minced. You could also use roasted garlic or caramelized onions. 
    • Spices: such as smoked paprika, black pepper, 
    • Fresh herbs: such as dill, basil, parsley, sage, thyme, or tarragon; minced
    • Salt: smoked salt is excellent in compound butter

Mix your chosen flavorings into the softened butter. You can spoon it into a crock and serve it as-is, or you can wrap it in plastic wrap, form it into a log shape, and refrigerate it. Then, once it has set, you can cut it into slices for serving. 

Uses for compound butter: 

  • a spread for sandwiches or toast
  • a dip for fresh, crunchy vegetables
  • put it on top of a grilled or seared steak
  • rub chicken with it before you pop it in the oven to roast.
  • any other place you'd use plain butter, but think flavored butter would be better! 

Pan Sauce for Steak, Pork Chops or Chicken


Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment - Sauce | Diet: Omnivore

If you keep stock in your freezer, you can make a pan sauce at a moment's notice. It's a quick way to add incredible flavor to simple food.

  • A pan in which you've just cooked something flavorful, such as mushrooms, caramelized onions, or seared meat.
  • stock (meat stock works best, because it includes gelatin and collagen) 
  • butter
  • salt
  • pepper
  • an acidic ingredient, such as vinegar or lemon juice
  • any other spices or herbs you desire
  1. While the pan is still hot, pour in a couple cups of stock (or more, depending on how much sauce you wish to make).
  2. Simmer the sauce and let it reduce until it thickens and has the consistency of a glaze.
  3. Turn off the pan, add a couple tablespoons of butter, and whisk until the butter is incorporated. This is called "mounting the sauce." When the butter has melted and been whisked in, the sauce will be nice and glossy, and thick.
  4. Taste the sauce, and season. It's great to use acidity and salt to balance out the flavors, and make them sing. Add a little bit at a time, tasting after each addition, until the sauce is glorious. 
  5. Serve over whatever you'd originally cooked in the pan, or anything that would be more delicious with sauce than without it.


Mini Apple Pie!


Recipe Level: Creative | Recipe Speed: Leisurely | Season: All | Type:  Dessert | Diet: Vegetarian


From your basket:

·      5-6 apples, peeled, cored, and diced

·      ½ a package of Ploughgate cultured butter (½ a cup)


From the pantry:

·      3 cups + 2 tbsp of flour

·      Ice water

·      Cinnamon, to taste

·      1 tbsp sugar




1.     Two things to keep in mind while making crust are to keep everything cold, and to avoid overworking the dough.

2.     In a mixing bowl, combine two cups of flour and 1 tbs cinnamon (or other spices). If you are using butter from another producer that is unsalted, be sure to add a teaspoon or so of salt to your creation.

3.     Remove butter from the refrigerator (it must be cold!) and cut half the package into small ¼ inch cubes.

4.     Add butter to flour mixture and using a pastry cutter or fork, quickly work the butter into the dough until no large chunks remain.

5.     1 spoonful at a time, sprinkle in the ice water. Use just enough so that the dough begins to clump together and be formed into a ball, but no more.

6.     Chill the dough - preferably for 2 hours and up to two days.



1.     Place cubed apples in a bowl.

2.     Mix with 2 tbsp of flour to create even coverage over all apples.

3.     Add cinnamon and sugar. Mix to combine.



1.     Preheat the oven to 375 F.

2.     Prep your area - sprinkle flour on a clean counter space. Have about a ½ cup of flour on hand to help you deal with sticky dough. Bring out a baking sheet and place it nearby so you have a place for your final product. Grab a small glass of water, to help you close up the edges of the pies.

3.     Take out your dough and roll it out on the floured surface. Apply more flour as necessary to counter and rolling pin to keep dough from sticking. Roll out until dough is under ⅛ inch thick.

4.     Cut out 4-5 inch diameter circles from the dough. You can form a ball with the scraps, roll it out again and create more circles until you’ve used up all the dough.

5.     Place a handful of apples on each circle. Cover with another circle of dough and crimp or seal edges with a fork. If you are having trouble getting the edges to stick, use a pastry brush or your fingers to wet them with cool water, then seal them.

6.     Poke a couple of holes in the top of each pie to let steam out.

7.     Brush lightly with an egg wash. (Optional)

8.     Place finished pies on the baking pan, and bake for 12-15 minutes, or until pies are golden brown.

Cabbage Galette


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


From your basket:

            2 cups cabbage, thinly slices or grated

            ½ cup diced mushrooms

            ½ cup diced yellow onion

            ½ cup Yogurt (¼  for the pastry and ¼ for the filling)

From the pantry:

            Salt and Pepper

            1 ¼ cup all-purpose flour

            8 tablespoons unsalted butter

            Olive oil



Preheat your oven to 400˚F.


For the pastry:

1.     Combine flour, and ¼ tsp salt in a medium bowl.

2.     Add butter and combine using a fork or pastry cutter. Dough should become crumby, but not hold together.

3.     Add yogurt and combine, at this point you should be able to knead into a proper dough. Adding more flour or yogurt if need be.

4.     Consider adding a touch of honey for some sweetness.

5.     Roll out into a circle about a ¼ inch thick.


For the filling:

1.     Sauté onions in a pan with olive oil over medium heat until translucent.

2.     Add your cabbage and mushrooms and continue to cook until soft.

3.     Add salt and pepper.

4.     Remove from heat and move to a bowl.

5.     Add the yogurt and more salt and pepper to taste.

6.     Place your mixture in the center of your dough and press out, leaving about 2 inches of crust on all sides.

7.     Fold crust up onto the filling. Look at the picture for help!

8.     Bake until crust appears golden brown. About 25 minutes. 

Beet Brownies with Fat Toad Farm Caramel Sauce


Recipe Level: Creative | Recipe Speed: Average | Season: All | Type:  Basic- Dessert | Diet: Vegetarian 

Beets are the secret ingredient to these gooey, extra chocolatey brownies! The swirls of caramel don't hurt either!


From your basket:

  • 1 1/2 cup pureed beets (Boil a little more than needed, then blend with a tablespoon of water until smooth)

Consider using the Ploughgate Creamery Butter from last week’s basket and the eggs from your share if you receive them!

 From the pantry:

  • 8 tablespoons (1 stick) unsalted butter
  • 1 1/4 cups pure cane sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup unbleached flour
  • 1/2 teaspoon baking powder
  • 1/2 cup dark chocolate chunks


1.     Preheat oven to 325F. Grease or line a 8x8x2 metal pan with parchment foil paper.

2.     Using a saucepan over medium heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove pan from heat.

3.     Add sugar, cocoa powder and salt to combine.

4.     In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour in eggs, stirring constantly until well combined.

5.     Add vanilla and beet puree, stir to combine.

6.     Add flour and baking powder, stir to combine.

7.     Add chocolate chunks, stir to combine.

8.    Drizzle caramel sauce over brownies and swirl around with a toothpick. 

9.    Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!


Adapted from: https://selfproclaimedfoodie.com/beet-brownies/


Not much of a "from scratch baker"? You can also mix the beet puree in with your favorite kind of boxed brownie mix. Follow the regular instructions, but be sure to add 1/4 to 1/2 cup flour to bulk up the mix for the beets! 

Simple Mashed Potatoes


Recipe Level: Basic | Recipe Speed: Quick | Season: Fall, Winter | Type:  Side - Starchy | Diet: Vegetarian - GF


From your basket:

  • 5-6 peeled and chopped red potatoes (or the full bag in your share)

  • 2 Tbsp Ploughgate Creamery butter (from last week’s basket)

  • ½ cup milk or cream

From the pantry:

  • 1 tsp salt

  • 1/2 tsp pepper



1.     Fill a large pot of cold water, and add chopped potatoes.

2.     Bring to a boil and cook potatoes until soft, about 15-20 minutes. (Bringing water and potatoes to a boil together helps the potatoes cook evenly!)

3.     Once potatoes are soft, drain and begin to mash. Add butter and cream, continue to stir using a fork or potatoes masher. For extra fluffy and smooth potatoes, consider combining with a hand mixer.

4.     Serve as a side or under your Parsnip and Carrot Chili!

Salmon with Risotto and Roasted Vegetables

Salmon with Risotto and Roasted Vegetables

For the Salmon:


  • Salmon fillet
  • Butter - to grease the pan (or use cooking spray) 
  • Pinch of salt and pepper


  1. Preheat oven to 450 degrees F
  2. Put tin foil down over a baking sheet and grease the tin foil with butter or cooking spray
  3. Place the salmon on the pan skin side down, and season the salmon with salt and pepper.
  4. Fold foil around the salmon, with a small area to vent, to keep moisture in while it bakes.
  5. Bake for 12-15 minutes

For the Risotto and Roasted Vegetables:

Basket ingredients:

  • 1 small yellow onion, diced
  • 1 cup apple cider
  • 2 Tbsp Ploughgate Creamery Butter
  • Roasted Veggies (Butternut squash, sweet potato, turnips)

Additional ingredients:

  • 2 cups Arborio rice (any rice you have around will work, just might take longer to cook and need more liquid!)
  • 4 cups veggie stock


First, chop and roast your vegetables. While they're in the oven, get started with your risotto!

  1. Dice butternut squash, sweet potato, and turnip into even sized cubes. Toss with with olive oil, salt, and pepper. Roast on a baking sheet for 30 minutes or until soft at 400°F.
  2. Melt butter in large saucepan.
  3. Sauté onion until translucent.
  4. Add rice, stir for 1 minute. Begin to add veggie stock, 1 cup at a time, entirely incorporating each cup into rice until adding another.
  5. Finally, incorporate 1 cup of apple cider. If rice does not taste thoroughly cooked at this point, you can add more vegetable stock or water until desired consistency is achieved.
  6. Stir your roasted vegetables in with risotto and it is ready to serve!

Roasted Veggie Risotto with Cider and Roasted Vegetables

Roasted Veggie Risotto with Cider and Roasted Vegetables

Basket ingredients:

  • 1 small yellow onion, diced
  • 1 cup apple cider
  • 2 Tbsp Ploughgate Creamery Butter
  • Roasted Veggies (Butternut squash, sweet potato, turnips)

Additional ingredients:

  • 2 cups Arborio rice (any rice you have around will work, just might take longer to cook and need more liquid!)
  • 4 cups veggie stock


First, chop and roast your vegetables. While they're in the oven, get started with your risotto!

  1. Dice butternut squash, sweet potato, and turnip into even sized cubes. Toss with with olive oil, salt, and pepper. Roast on a baking sheet for 30 minutes or until soft at 400°F.
  2. Melt butter in large saucepan.
  3. Sauté onion until translucent.
  4. Add rice, stir for 1 minute. Begin to add veggie stock, 1 cup at a time, entirely incorporating each cup into rice until adding another.
  5. Finally, incorporate 1 cup of apple cider. If rice does not taste thoroughly cooked at this point, you can add more vegetable stock or water until desired consistency is achieved.
  6. Stir your roasted vegetables in with risotto and it is ready to serve!