One Pot Pasta with Sausage, Greens & Beans



  • 2 Cups Penne Pasta

  • 1 Lb. Sausage, Cut in 1/4 in. Slices

  • 1/2 Cup White Beans

  • 2 Cups Braising Greens, Chopped

  • 4 Cups, Vegetable Broth

  • 1/2 Tbsp. Red Pepper Flakes

  • 2 Tbsp. Olive Oil

  • 2 Cloves Garlic, Minced

  • 1 Tbsp. White Wine Vinegar

  • 1/4 Cup Parsley, Chopped

  • Salt and Pepper


  1. In a large pot, heat Olive Oil over medium/high heat

  2. Add sausage to pot; cook stirring often for around 5 minutes (until beginning to brown)

  3. Add Greens and Garlic to pot, cook for another two minutes, until Greens begin to wilt

  4. Add Vegetable Stock, Pasta, White Beans, and Parsley to pot; cook until pasta is al dente and liquid is mostly absorbed (around 15 minutes)

  5. Remove from heat, add Vinegar and Red Pepper Flakes to pot

  6. Season with Salt and Pepper

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

Blanched Chard Leaves


Blanched Chard Leaves

Recipe Level: Basic | Recipe Speed: Quick | Season: Summer/Fall | Type: Basic | Diet: V/GF

This recipe is a simple technique for cooking big green leaves just enough that you can roll them around a filling, and eat them! It's a great strategy for those who are avoiding gluten.

  1. Bring a large pot of water to a boil.
  2. Wash chard leaves, and trim the stems just below the bottom of the leaves. You can save the stems for another use. 
  3. Dunk the leaves in the boiling water, and let them cook for 30 seconds. 
  4. Scoop out the leaves, and place them in a large bowl. Immediately run cold water over the leaves, to stop them from cooking. 
  5. Using the point of a sharp knife, cut out the bottom third of the stem. The cut will be in the shape of a slender v.
  6. To wrap a filling in the chard leaf, place around 1/2 cup filling in the center of the leaf. Fold up the bottom of the leaf (the place where the tough stem that you just excised used to be), and the fold in the sides. Once the sides are folded, roll the leaf the rest of the way, to the tip. Voila!  


Wilted Collards


Recipe Level: Basic | Recipe Speed: Quick | Season: Spring/Summer | Type: Veggie Side | Diet: Vegan/Vegetarian/GF/DF

This technique can be used for pretty much any green: think mustard, kale, chard, spinach, etc. I like to make batches of wilted greens, and put them on omelettes, add them to soup, or freeze them for later. They can become one of the layers in a cottage pie. I also eat them as a simple side dish.  

  • 1 pound collard greens
  • 1 tablespoon butter or olive oil
  • salt and pepper
  • lemon juice or vinegar
  1. Wash the collards and strip them from their stems. Cut them stems into pieces.
  2. Roll up the leaves in one big bunch, and cut across the bundle to form strips (the fancy French term for this is "chiffonade.")
  3. With the burner on medium, heat the butter or oil in a large, heavy bottomed saucepan. 
  4. When the fat is hot, add the stems and a sprinkling of salt, and cook until tender.
  5. Then, add the leaves, and continue cooking until the leaves have turned an even, deep green, and are also tender. 
  6. Taste, add salt and pepper as needed, and finish with a squeeze of lemon juice.

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! 


Sautéed Mushrooms, Spinach, and Onions (for Pasta, Eggs, Quesadillas, or Side Dish)

Sauteed Mushrooms, Spinach, and Onions

Recipe Level: Basic | Recipe Speed: Quick | Season: Spring | Type:  Side - Veggie | Diet: Vegan/Vegetarian

This is one of our favorite veggie combos for Spring. We sautéed all the mushrooms and about 3/4 of the spinach with one whole onion to make a large batch. It's amazing how quickly spinach cooks down! 

This veggie trifecta can be added to a lot of dishes. Our suggestions would be to

a) add it to your favorite pasta (with more butter and/or olive oil, and maybe a sprinkle of parmesan cheese or red pepper flakes)

b) make an egg scramble, and stir in a scoop of these veggies in when the eggs are about 1/2 cooked, for a super-easy and super-healthy breakfast. 

c) serve as a side dish to fish or chicken

d) check out our Quesadilla recipe, where we added veggies and cheddar cheese between 2 All Souls Tortillas for a delicious snack!


  • Slice mushrooms into strips, and slice onion in halves and then into strips (we like this texture better than dicing the onion in to little cubes)
  • In a medium or large pan, heat 2 tbsp (at least enough to cover the bottom of the pan) of oil over medium-low heat.
  • First, add the onions, and add some salt and pepper. Let the onions cook, stirring a few times, until they start to become translucent and smell delicious, for about 5 minutes. If the onions are starting to brown already - turn down the heat! It's better to cook them a little more slowly than to burn them, because they'll get a bitter flavor. 
  • Then, add the mushrooms and stir, and cook for another 5 minutes, until the mushrooms are soft. 
  • Finally, add a big heap of spinach, and cook, stirring regularly because the greens cook quickly. When the first heap of spinach cooks down, in just a couple of minutes, you can decide if you want to add more spinach, or if you're done. You don't need to cook the greens any longer than it takes for them to wilt down. This will preserve their color and nutrients.

Add to one of the recipes above, and save the leftovers in tupperware!

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!

Veggie Grain Bowl with Maple Glazed Carrots


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


From your basket:

·      1 cup braising greens

·      ¼ white onion, sliced, kept in rings

·      2 carrots, cut into “fries”

·      ¼ cup yogurt

·      2 tbsp maple

·      2 tbsp Ploughgate Creamery Butter



From the pantry:

·      Salt & Pepper

·      ½ cup rice

·      1 lemon



1.     Chop and prepare your veggies.

2.     Prepare rice according to package directions.

3.     While rice is cooking, heat butter in a nonstick pan. Add carrots and begin to sauté.

4.     Add salt and pepper and continue to cook 5-7 minutes.

5.     Just when carrots seem about done, still slightly firm to the poke of a fork, add the maple.

6.     Cook another 2-3 minutes, finishing with a bit more salt.


7.     Remove from pan.

8.     Add your onion into the pan, let cook 1-2 minutes.

9.     Add greens in and continue to cook 5-6 minutes or until soft.

10.  While the greens are cooking prepare your yogurt dressing. Combine yogurt, salt, pepper, and the juice of half a lemon into a small bowl.

11.  Place rice, carrots, greens, and onions into a bowl. Add your yogurt dressing to taste. Serve with a lemon wedge for some added brightness! 

Sautéed Turnips and Braising Greens

Sautéed Turnips

Basket Ingredients:

  • 1 large turnip
  • 4 cups of braising greens

Additional Ingredients:

  • 2 Tbsp olive oil
  • Salt and Pepper to taste


  1. Chop turnips into thin small strips, almost like mini fries!
  2. Begin to sauté in a pan with olive oil, salt and pepper.
  3. Once the turnips begin to soften, add greens.
  4. Continue to sauté until greens are wilted.
  5. Finish with salt and pepper to taste and your side dish is ready!

Additions: We kept this recipe simple, but wanted to suggest some other flavorful combinations. Adding minced garlic at the beginning, balsamic vinegar during the sauté, or any of your favorites spices towards the end would all be delicious embellishments. Don’t be afraid to make it your own!


Grain Bowl with Beets, Apples, and Feta

grain bowl with beets, apples, and feta

This grain bowl is quick to make and great for leftovers! Double our recipe and enjoy all throughout the week. Add an egg, chicken, or tofu to make this dish extra filling.


  • 1/2 cup quinoa + 1 cup water or broth

  • 3-4 beets

  • 1-2 apples

  • Crumbles of feta

  • Braising greens

  • 1 small onion

Maple vinegar dressing

  • 2 tbsp red wine vinegar

  • 2 tbsp oil (we used olive)

  • 1 tbsp dijon mustard

  • 1 tsp maple syrup

  • Pinch of salt and pepper


  1. Preheat oven to 425 degrees F

  2. Peel and cut beets into thin slices

  3. Toss with oil and any herbs you have on hand, making sure beets are evenly coated. Roast for 20-25 minutes

  4. In the meantime, cook the quinoa. Set aside once done

  5. While the quinoa is cooking, dice a small onion. Heat a pan over low-medium heat and drizzle oil into the pan. Put the onion and greens into the pan and cook until the greens are wilted and the onions are soft

  6. Make the dressing by putting the red wine vinegar, oil, dijon mustard, maple syrup, salt, and pepper into a small bowl and whisk together

  7. Cut the apples into small chunks and crumble the feta into small pieces.

  8. To assemble, mix the quinoa, greens, roasted beets, apple, and feta together in one bowl. Drizzle the dressing over, mix, and serve