Stuffed Summer Squash / Zucchini



  • 3 zucchini or summer squash

  • 1 bunch green onion, sliced

  • ½ cup breadcrumbs, seasoned preferred

  • 3-4 cloves garlic

  • 1 cup baby spinach, roughly chopped

  • Thyme to taste

  • Salt and pepper to taste

  • 2 tablespoon olive oil

  • ½ cup parmesan

  • 1 cup diced mushrooms

  • Red pepper flakes to taste



  1. Preheat oven to 425.

  2. Halve and core your squash, leaving enough room to fill them.

  3. Dice the squash middles and add to a large mixing bowl.

  4. Combine all of the remaining ingredients besides the spinach with the leftover squash middles.

  5. Heat the mixture in a sauté pan, adding spinach in last so that it wilts.

  6. Fill your squash with the mixture.

  7. Bake for around 20-25 minutes, or until golden brown.

Barley Risotto with Herbs and Lemon



  • 1 cup pearled, hulled, or hull-less barley

  • 8 cups vegetable broth

  • Butter or olive oil

  • 1 medium onion, finely chopped

  • Salt and pepper

  • 1/2 bunch spinach, thick stems removed (about 2 cups)

  • 1/2 bunch parsley, thick stems removed (about 1 cup)

  • Zest of 1 lemon

  • 1 tablespoon Meyer lemon or regular lemon juice

  • 1/2 cup grated parmesan

  • 1/3 cup minced garlic scapes


  1. Preheat oven to 350°F and toast barley on a baking sheet until golden brown and aromatic (about 10 minutes)

  2. Heat broth in a saucepan on stove and keep warm.

  3. Heat a large shallow saucepan (or deep skillet) over medium heat, adding oil and minced onion. Cook until onion is transparent.

  4. Add barley and 2 cups broth to saucepan. Bring to a boil, stir, then reduce heat to simmer until broth is absorbed.

  5. Keep adding broth in 1/2 cup increments, making sure it’s absorbed before adding more. This can take between 30-50 minutes. Stir very often or constantly (if you have the patience).

  6. Immerse spinach and parsley in boiling water for 5 seconds; remove and drain. (Doing so keeps the bright green color.)

  7. Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender.

  8. Add lemon zest, a squeeze of lemon juice, and a handful of garlic scapes to the barley mixture.

  9. Remove from heat and mix in the spinach and parsley mixture.

  10. Top with Parmesan if desired!

Arugula Salad with Pecorino and Greek Vinaigrette



  • Arugula

  • Radishes

  • Almonds (slivered)

  • Basil

  • Red Wine Vinegar

  • Olive Oil

  • Pecorino Romano or Feta


  1. Wash and dry arugula. Place in large bowl or on serving dish

  2. Finely slice radishes and add to arugula.

  3. Using box grater, roughly grate pecorino romano onto salad or crumble feta into the salad.

  4. Throw a handful of almonds onto the salad.

  5. Create the vinaigrette by finely chopping a handful of basil and combining with 1/4 cup olive oil, 2 tablespoons red wine vinegar, and tablespoon of water (if desired) in a jar. Shake to combine.

  6. Drizzle dressing over salad and enjoy! Salt and pepper to taste.

Black Rice with Radishes and Halloumi



  • 1 cup black rice

  • 1 bunch radishes, tops removed

  • 8oz Halloumi

  • 1/4 cup unsalted roasted almonds (slivered is best)

  • Dill

  • Chives

  • Lemon

  • Red Wine Vinegar

  • Olive Oil

  • Salt and Pepper


  1. Combine 1 cup rice, salt, and 1 3/4 cup water in saucepan. Bring to boil, reduce to simmer, and cover tightly with tin foil. Cook for 35-45 minutes, or until all water is absorbed and rice is tender.

  2. While rice is cooking, finely slice radishes and set aside.

  3. Roughly chop almonds if whole; if slivered, set aside.

  4. Slice halloumi into thin bite-sized pieces and blot dry with a paper towel. Drizzle with olive oil.

  5. Heat a nonstick pan over medium-high heat and coat with olive oil. Carefully add halloumi to pan and fry until golden-brown on both sides, about 1 minute. Remove from heat.

  6. When rice is cooked, fluff with fork and let cool. Combine all ingredients, leaving some for garnish, and drizzle with 1/4 cup olive oil and 2 tablespoons red wine vinegar.

  7. Plate and enjoy! (If eating later, wait to add vinegar and oil until just before salad is eaten.)

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.

Arugula or Mesclun Salad with Pears, Pink Lady Fermented Veggies, and Vermont Cheese

arugula pear salad


  • Arugula, Mesclun, or your favorite salad greens

  • Sliced Mt Mansfield Creamery Halfpipe cheese

  • 1 Pear, Thinly Sliced

  • 1 scoop Pink Lady Raw Cultured Vegetables

  • Your favorite salad dressing - or make your own vinaigrette


  1. Add Arugula to bowl

  2. Toss with preferred dressing

  3. Top with pear, cheese and Pink Lady vegetables

*add toasted nuts for a little crunch!

Vermont Fall Cheeseburger



  • 1/4 Lb. Ground Beef per burger

  • 2 Thick Slices Mt Mansfield Creamery Halfpipe Cheese

  • 2 Tbsp. Pink Lady Cultured Raw Vegetables

  • 1/2 Pear, Thinly sliced

  • Greens

  • salt and pepper

  • 1/2 Tbsp. Canola Oil

  • Bun* (not pictured)


  1. Season ground beef with salt and pepper, and form into patties. Press a dimple in the middle to help the burger cook evenly.

  2. Add canola oil to hot skillet, cook burger to preferred doneness

  3. Add burger to a bed of greens, or serve on a bun

  4. Top with sliced pear, cheese and cultured, raw vegetables

Tomato & Basil Pesto Grilled Cheese

Tomato & Basil Pesto Grilled Cheese


  • lots of butter for cooking
  • 1/2 tomato, sliced thinly
  • 2 tbsp pesto from Joe's Kitchen
  • sliced cheddar cheese (or mozzarella would be great, too)
  • Ciabatta bread, sliced down the center so that the crusts remain on the outside (this will hold up better for grilling than if you cut a slice where the crust is only around the edge)



  1. In a cast iron skillet on medium heat, melt 2 tbsp. of unsalted butter
  2. Spread pesto on each slice of bread. Place one slice into the pan, and layer tomato and cheese slices. Top with the second piece of bread. 
  3. To press sandwich, place a heavy plate or pan on top. Allow the sandwich to cook and the bottom slice of bread to become crisp.
  4. Flip the sandwich - adding more butter to the pan in between if needed. 
  5. Serve warm!


Savory French Toast with Cheese and Tomatoes


Savory French Toast with Cheese & Tomatoes

Recipe Level: Creative | Recipe Speed: Quick | Season: Summer/Fall | Type: Veggie Side | Diet: Veg

Have you ever had savory French toast before? Neither had we, but we realized that it would be an amazing way to use up bread and eggs. Try adding herbs to the egg batter! 

  • 3 eggs, beaten 
  • 1/3 cup milk or non-dairy milk
  • salt and pepper to taste
  • 1/4 teaspoon chipotle powder
  • 4 slices bread
  • 1 tablespoon butter or oil
  • a couple ounces of cheese, grated
  • 4 slices tomato
  1. Preheat the broiler in your oven.
  2. Whisk together the eggs, milk, salt and pepper, and chipotle powder. 
  3. Dip the bread in the egg batter, and let it soak for a couple minutes. Then turn the bread, and soak the other side.
  4. Meanwhile, heat the butter or oil in a frying pan that's big enough to hold all four pieces of bread. 
  5. Cook the bread on one side, until lightly browned. Flip.
  6. Sprinkle cheese on the top (browned side of the toast), and add the tomato slices, cutting them to fit onto the bread, without hanging off the sides. 
  7. Remove the pan from the heat, and place it under the broiler. Broil until the cheese is melted, and the tomatoes have wrinkled, slightly. 

Polenta Bread Pudding with Asparagus, Mushrooms & Cheese


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 Mashed Potatoes


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

I know, I's not the most beautiful picture. But, I promise that these baked mashed potatoes are totally delicious! Baking them makes a little bit of a brown, crispy crust on top, which adds a pleasing texture. This is a quick and easy version of a dish called "Duchess Potatoes," which involves piping the mashed potatoes into cute little piles and baking them. If you want to see the fancy version, click here. The truth is, I was going to put them in a pastry bag and pipe them, but then I realized I'd have to peel 'em, and I wanted to keep the skin on. 

  • 6 golden potatoes
  • salt
  • 1 stick butter
  • 4 oz. cheddar cheese, grated
  • more salt and some pepper
  • a smidgen of ground nutmeg, if you'd like
  • 6 egg yolks, whisked
  1. Bring a large pot of salted water to a boil. Meanwhile, rinse the potatoes and cut them into eighths. 
  2. Boil the potatoes until tender. Drain and return to the pot. At this point, preheat the broiler on high. 
  3. Add butter, cheese, salt and pepper, and nutmeg (if desired). Mash the potatoes. If you don't have a potato masher, you can use a whisk. That's one of my favorite chef tricks. 
  4. Thoroughly mix in the yolks.
  5. Butter a 9x13 glass baking dish, add the potatoes, and smooth them out. 
  6. Broil until the top is dotted with brown. Serve. 

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. 

Cottage Pie with Mustard Mashed Potatoes and Grated Cheese*


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. 


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! 


Kale and Cheddar Quiche with Potato Crust


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


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



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. 


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! 

Quesadilla with Cheddar and Sauteed Mushrooms, Spinach, and Onion

Quesadilla with Cheddar and Sauteed Mushrooms, Spinach, and Onion

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

Check out our blog post for Sauteed Mushrooms, Spinach, and Onions for step-by-step instructions for how to quickly prepare these delicious spring vegetables!

For the quesadilla, you'll need

  • a small amount of sautéed vegetables,
  • 2 All Souls tortillas per quesadilla
  • about 1/4 c of shredded cheddar cheese (or whatever kind you like) per quesadilla


  • In a small pan (just big enough for your torillas), heat butter or oil over low heat.
  • place one tortilla in the pan and top with a sprinkle of cheddar
  • spread the sautéed veggies out over the cheese and tortilla, and top with cheese
  • you can put a lid on the pan to help melt the cheese
  • When the cheese is gooey, top with a second tortilla, then flip so that the fresh tortilla can heat up.
  • Cook until crispy and all the cheese is melted and the veggies are heated through
  • Serve and enjoy!

Butternut Squash Lasagna with Mushrooms & Greens


Recipe Level: Creative | Recipe Speed: Leisurely | Season: Spring | Type:  Main Dish | Diet: Vegetarian/Omnivore


From your basket:

·      1 medium Butternut squash, cubed

·      2 Yellow onions, diced

·      1 package Oyster mushrooms, diced

·      2 cups braising greens, sliced thin

·      1 cup yogurt


From the pantry:

·      Lasagna noodles

·      Salt and pepper

·      Mozzarella cheese

·      Parmesan cheese

·      Olive oil



1.     Preheat oven to 400˚F.

2.     Place butternut and half of your diced onions on a baking sheet. Coat with olive oil, salt, and pepper. Roast until very soft, about 20-25 minutes.

3.     While veggies are roasting, heat oil in a medium sauce pan.

4.     Add onions, sautéing until almost translucent, about 2-3 minutes.

5.     Add mushrooms, sauté 3-4 minutes.

6.     Add braising greens and continue to sauté. Season with salt and pepper.

7.     Remove from heat and place in a separate bowl.


8.     Put roasted squash and onions in a bowl and mash with a potato masher or fork. You can also use a blender here if you want a smoother filling. Mix in half a cup of yogurt, and mozzarella and parmesan cheese to your liking. More salt and pepper here too!

9.     Put greens and mushroom mixture in a bowl add half a cup of yogurt, and mozzarella and parmesan cheese to your liking. You guessed it – more salt and pepper!

10.  Prepare lasagna sheets according to package instructions. You will need enough noodles for three even layers across your dish.

11.  Put a small amount of butternut mixture on the bottom of your baking dish to prevent sticking, and then an even layer of noodles.


12.  Spread half of the butternut mixture evenly across the noodles. Sprinkle more mozzarella and parmesan.

13.  Cover with another even layer of noodles. Then spread your greens and mushroom layer evenly across the noodles. Sprinkle with more cheese if you would like!

14.  Again, another layer of noodles, followed by the rest of your squash mixture. Top with a little more cheese.

15.  Bake in your 400˚F oven for 20-25 minutes. If the top starts to brown too much, loosely cover with a sheet of tinfoil.

16.  Let cool 5-10 minutes before serving!

Cheesy Cheddar Potatoes with Pesto


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


From your basket:

·      Gold Potatoes, quartered

·      Shelburne Farms Cheddar

·      Joe’s Kitchen Basil Pesto

·      Butter (optional)


From the pantry:

·      Salt and Pepper

·      Olive Oil (for greasing the pan)



1.     Bring a large pot of water to a boil.

2.     Preheat oven to 375˚F.

3.     Drop in potatoes and boil for 15-20 minutes, or until soft. Drain potatoes.

4.     Place 4-5 potatoes on a greased baking dish and gently smash with a fork or potato masher. Sprinkle liberally with salt and pepper.

5.     Top with shredded cheese and place back in the oven until cheese is melted, about 5 minutes.

6.     Remove the baking sheet from the over. Add a dollop of pesto to each potato nest, then bake for an additionally 5 minutes.