Sweet Potato Hash

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Ingredients 

  • 2 tbsp olive oil

  • 3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks

  • 1/2 medium white onion, diced

  • 2 stalks celery, diced

  • 1 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 2 cloves garlic, minced

  • sliced green onions, for garnish

 

Process

  1. Heat a large pan to medium-high. Add oil.

  2. Add potatoes, onion and celery and season with salt and pepper.

  3. Cover and cook for 15-20 minutes, stirring occasionally.

  4. Once potatoes are almost tender, turn up heat to high and add garlic. Cook for 2-5 minutes, stirring as you go.

  5. Once potatoes are browned, remove from heat and serve with sliced green onion.  

  6. Consider adding cheddar or any other cheese to this hash!

Salmon & Shoots Stir-Fry

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Ingredients

  • 1/4 cup teriyaki sauce

  • 1 teaspoons sesame oil

  • 1 tablespoon fresh ginger, finely chopped

  • 1 clove garlic, finely chopped

  • 1/2 pound salmon filet, skinned 

  • 1 tablespoon vegetable oil

  • 1 small onion, diced

  • 1 pint mushroom medley, sliced

  • Handful fava bean or buckwheat shoots

  • 2 small heads bok choy (stems sliced, leaves left whole)

  • 1 tablespoon sesame seeds (optional)

Process

  1. Cut salmon into one-inch cubes.

  2. Combine teriyaki sauce, sesame oil, garlic, and ginger in a large bowl or glass baking dish, and let salmon marinate (covered) for up to 30 minutes in refrigerator.

  3. In a large wok or skillet, saute mushrooms and onions on medium-high heat for 5-8 minutes, or until onions are translucent and mushrooms are tender and brown.

  4. Add salmon and its marinade and saute until salmon is light pink and opaque (~4 minutes).

  5. Serve on its own or over rice. Top with shoots, sliced green onion and sesame seeds if desired. 

Tangy Winter Slaw

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Ingredients

  • 6 carrots, peeled and shredded

  • 2 apples cut into matchsticks

  • 1 large beet peeled and cut into matchsticks

  • ¼ cup mayonnaise

  • 3 tbsp greek yogurt

  • 3 tbsp rice vinegar

  • 3 tbsp honey

  • ½ tsp salt

  • ½ tsp celery seeds

Process

  1. In a medium bowl, mix mayonnaise, greek yogurt, rice vinegar, honey, salt and celery seed

  2. Add in apple, carrot and beet

  3. Toss to coat and serve or refrigerate immediately

Root Vegetable and Apple Salad

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Ingredients

  • 2 beets

  • 3 medium carrots

  • 1 apple

  • Olive oil

  • Balsamic or Apple cider vinegar

  • honey

  • Salt and pepper

 

Process

  1. Preheat oven to 425

  2. Peel and cube carrots, trim and cube beets, and cube apples (approx. 1” cubes)

  3. Trim edges off beets and roast for 1 hour, or until tender

  4. Drizzle oil and salt and pepper over carrots and roast for 25 minutes, or until a fork slides easily into the carrots.

  5. Once carrot and beets have cooled, plate with chopped apple

  6. Drizzle with vinegar of your choice, oil and honey

  7. Garnish with micro greens, feta, or chévre cheese

Bok Choy and Mushroom Stir-Fry

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Ingredients

  • 1 lb of bok choy

  • Vegetable oil

  • 2 cloves garlic

  • 2 teaspoons minced ginger

  • 5 ounces mushrooms

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon soy sauce

  • 1 teaspoons sesame oil

  • Salt and pepper

Process

  1. Trim bases of bok choy and separate outer leaves

  2. Heat a large frying pan over medium high heat. Add vegetable oil, garlic and ginger and cook until fragrant, stirring constantly

  3. Add mushrooms to the pan and cook for 1-2 minutes, or until mushrooms have softened slightly

  4. Add rice wine and toss to combine

  5. Add bok choy and toss with tongs for about a minute

  6. Add soy sauce, sesame oil, salt, and pepper and cook, tossing often, until bok choy is tender-crisp, another 1 to 2 minutes

Barbecue Chicken Drumsticks

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Ingredients

  • 1lb chicken drumsticks

  • 1 tablespoon honey

  • ½ large yellow onion, sliced into thin strips

  • 1 cup BBQ sauce

  • Salt and pepper to taste

Process

  1. Preheat oven to 350 degrees

  2. Combine drumstick, honey, BBQ sauce, onion, and salt/pepper in a ziploc bag. Shake to combine ingredients. Marinate for at least 15 minutes or, ideally, overnight

  3. Place in oven-safe pan and cook for 40-50 minutes at 350, or until internal temperature reaches 165 degrees

  4. Tent with foil and let rest 15 minutes before eating

*Have leftovers? Shred the chicken and pile onto a baguette for a delicious pulled chicken sandwich

 

Roasted Herb Potatoes

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Ingredients:

  • 1/2 Lb. Fingerling Potatoes, Cut length wise

  • 1 Tbsp. Olive Oil

  • 1 Clove Garlic, Minced

  • 1 Tbsp. Rosemary

  • Salt

Process:

  1. Pre heat oven to 400 F

  2. Cut potatoes and place in a large bowl

  3. Toss potatoes with Olive Oil, Garlic, Rosemary and Salt, until potatoes are evenly coated

  4. Place potatoes on a baking sheet

  5. Place into pre heated oven until potatoes are brown and crisp (around 25 Minutes)

One Pot Pasta with Sausage, Greens & Beans

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Ingredients:

  • 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

Process:

  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

Vegan Squash & Herb Mac & 'Cheese'

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Ingredients:

  • 2 Cups Elbow Pasta (or preferred pasta)

  • 1 Cup Winter Squash, Chopped

  • 1/2 Cup White Beans

  • 2 Cups Vegetable Stock

  • 2 Tbsp. Nutritional Yeast

  • 1 Tbsp. White Wine Vinegar

  • 1 Sprig Winter Savory

  • 1 Sprig Thyme

  • Salt & Pepper

Process:

  1. In a medium sauce pan, bring 4 cups of water to a boil

  2. Add pasta to the boiling water and cook until al dente; strain pasta

  3. In a second sauce pan, heat Vegetable Stock over medium heat

  4. Add chopped Squash, the full Sprig of Thyme and Winter Savory to the vegetable stock; cook over medium heat until squash is tender

  5. Drain excess stock from the pot, and remove herb stems

  6. In a food processor or blender, combine Squash, White Beans, Nutritional Yeast, Vinegar and 1/4 Cup Water; blend until smooth; add water as needed to get to desired consistency

  7. Pour Mixture over cooked pasta

  8. Season with Salt and Pepper

*** For non-vegan version, just add your cheese of choice!

Curry Carrot Dip

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Ingredients:

  • 4 Medium Carrots, Chopped

  • 1/4 Cup White Beans

  • 1 Clove Garlic, Chopped

  • 1 Tbsp. Parsley, Chopped

  • 1 Tbsp. Olive Oil

  • 1 Tsp. Curry Powder

  • 1 Tsp. Turmeric Powder

  • 1/2 Cup Greek Yogurt

  • Salt & Pepper

Process:

  1. Pre Heat oven to 400 F

  2. Chop Carrots into 1/4 in. slices, coat evenly in olive oil and place in preheated oven for 25 minutes, or until tender

  3. In a food processor or blender, combine all ingredients; blend until smooth (if mixture is too thick, add more yogurt)

  4. Season with Salt and Pepper

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

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Ingredients:

  • 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

Process:

  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.

Homemade Applesauce

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This recipe relies only on the sweet flavor of our apples - no sweeteners added! Applesauce makes a great snack or breakfast, warm or cold. You can also substitute applesauce for oil in baking. Or, try serving applesauce with savory dishes like chicken or pork for a sweet balance.

If you prefer a sweeter final product, try stirring in the sweetener of your choice - maple syrup, honey, or sugar - 1 tablespoon at a time, until you reach the perfect flavor.

Ingredients:

  • 3 Cups Apple, Peeled and Chopped

  • 1 Tsp Cinnamon

Process:

  1. In a medium Sauce Pan, heat apples and 1 cup of Water over medium heat

  2. Mix apples frequently, and allow to soften (about 15 minutes)

  3. Add water 1 tsp. at a time as needed, to continue softening for another 15 minutes, or until applesauce reaches your desired consistency.

  4. Remove from heat; mix in cinnamon

Fennel Apple and Carrot Salad with Maple Vinaigrette Chicken

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Fresh, crisp apples, carrots, and fennel all compliment each other in this refreshing salad - perfect after last week’s Thanksgiving feast!

Ingredients:

  • 2 Small Apples

  • 1 Fennel Bulb

  • 2 Carrots

  • 1 Chicken Breast

  • 1/4 Cup Maple Vinaigrette Dressing for chicken, and more for salad. (if you have time, you can marinate your chicken in 1/4 c of dressing for the day or overnight. It’s not required, but will add more flavor into the chicken.)

Process:

  1. Pre Heat oven to 350 F

  2. Cover Chicken Breast with Maple Vinaigrette Dressing, wrap in foil and place into oven; bake for 30-35 minutes until cooked through

  3. While the chicken is cooking, prepare your vegetable salad. After removing the tough woody stalks, slice the fennel bulb(s) as thinly as you can with a sharp knife. Slice apple into thin half-moon shapes. Peel carrots and slice them thinly, or, use a vegetable peeler to peel “ribbons.”

  4. You can chop up some of the leafy green fennel fronds to stir into the salad and garnish on top.

  5. Mix vegetables into in a medium or large bowl; mix in dressing to coat evenly.

  6. When the chicken is done, allow it to rest for about 10 minutes, then slice into even strips. Add to the salad to serve.

Soba Noodles with Mushrooms, Carrots, and Bok Choi (Optional Chicken)

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When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.

Ingredients:

  • 1 Chicken Breast, sliced into even strips

  • 3 Carrots, peeled and sliced

  • 1 Cup Mushrooms, chopped

  • 1 Small Yellow Onion, chopped

  • 1 Clove Garlic, minced

  • 2 Small bok choi, chop the stalks, but keep leaves intact

  • 1 Bundle of soba noodles

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sesame Oil

  • 1/2 Cup Soy Sauce

Process:

  1. Prep all vegetables

  2. In a large pan, heat olive oil over medium heat

  3. Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!

  4. In a medium pot, boil water over medium-high heat.

  5. Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)

  6. Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)

  7. Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes

  8. Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.

  9. Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!

Carrot Applesauce Bread

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This deliciously buttery bread is an excellent way to use up this fall’s bounty of apples - it includes apple pieces as well as 1/4 c of apple sauce! Enjoy for breakfast or a snack any time of day. You can also freeze to enjoy later.

Ingredients:

  • 1 Cup Flour

  • 1/2 Tsp. Baking Soda

  • 1/2 Tsp. Baking Powder

  • Salt

  • 1 Egg

  • 1/3 Cup Canola Oil or butter

  • 1/4 Cup Plain Yogurt

  • 1/4 Cup Brown Sugar

  • 1/4 Cup Apple Sauce

  • 1 Tbsp. Maple Syrup

  • 1 Cup Apple, Peeled and Grated

  • 1 Cup Carrot, Peeled and Grated

Process:

  1. Pre Heat oven to 350 F

  2. In a large bowl, combine flour, baking powder, baking soda, pinch of salt

  3. In a second bowl, combine egg, brown sugar, apple sauce, maple syrup, yogurt, oil; mix thoroughly

  4. Add wet ingredients into dry; mix

  5. Fold the carrots and apple into the mix

  6. Coat bread pan with oil and flour

  7. Pour mix into pan; place in over and bake for 40-45 minutes, until brown and inside is mostly dry

Roasted Sweet Dumpling Squash

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Ingredients:

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  • 1 Sweet Dumpling Squash

  • 1 Tbsp. Maple Syrup (Feel free to replace with brown sugar or other preferred sweetener!)

  • 1/2 Tbsp. Cinnamon

  • 1 Tbsp. Olive Oil

Process:

  1. Preheat oven to 375 F

  2. Cut Sweet Dumpling Squash in half; scoop out the seeds

  3. Evenly brush meaty side of the squash with Maple Syrup, Oil and Cinnamon

  4. Place squash flat side down onto a baking sheet

  5. Place baking sheet into preheated oven until the squash skin can easily be penetrated by a fork (around 35 minutes)

  6. Remove from the oven; allow to cool to reasonable temperature then scoop the meat of the squash out of the peel (sometimes the skin is thin and tender enough to consume, feel free to make that judgement based on the squash you are using!)

Leek and Chili Pancakes with Cilantro

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Ingredients:

  • 1 Cup Flour

  • 2 Eggs, Beaten

  • 1 Tbsp. Olive Oil

  • 1 Garlic Clove, Finely Chopped

  • 2 Leeks, Finely Chopped

  • 1 Red Chili, Thinly Sliced

  • chopped cilantro for garnish

Process:

  1. Heat Olive Oil in a large, non-stick frying pan over medium heat

  2. Once oil is heated, cook leeks until softened (around 10 minutes); add garlic and chili and cook for another minute

  3. Combine 3/4 Cup of Water, Flour, Eggs, Leeks, Garlic and Chili in a medium mixing bowl, add more water if too thick

  4. In the same pan as before, brush the bottom with oil, place over medium heat

  5. Scoop small amounts of batter into the heated pan (amount depending on preferred size of pancakes) cook until bubbles form on the surface of the pancake (around five minutes); flip and cook for another three minutes

Spicy Stir-Fried Cabbage

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Ingredients:

  • 5 Cups Cabbage, finely chopped

  • 2 Carrots, julienned

  • 2 Garlic Cloves, minced

  • 1 Tsp. Red Pepper Flakes

  • 1 Tbsp. Olive Oil

  • 2 Tbsp. Cilantro, chopped

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Rice Wine Vinegar

  • Salt

Process:

  1. In a large pan, heat oil over medium heat

  2. Add garlic and red pepper flakes; cook until fragrant (around 30 Seconds)

  3. Add cabbage and carrots, cook until cabbage begins to wilt

  4. Once cabbage begins to wilt, add salt, soy sauce and rice vinegar; cover and cook on high for one minute, or until cabbage has completely wilted

  5. Uncover and allow to cook for 30 more seconds, stir in cilantro and remove from heat

  6. Serve with rice or noodles!

Korean BBQ Chicken Drumsticks

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Ingredients:

  • 8 Medium Chicken Drumsticks

  • 3 Tbsp. Soy Sauce

  • 1 Tbsp. Rice Wine Vinegar

  • 2 Tbsp. Brown Sugar

  • 2 Cloves Garlic, Minced

  • 1 Tsp. Ginger, Grated

  • optional: serve with Flack Family Farm kimchi

Process:

  1. Preheat oven to 375 F

  2. In a medium sized baking dish, combine Soy Sauce, Rice Wine Vinegar, Brown Sugar, Garlic and Ginger; mix thoroughly

  3. Add thawed drumsticks to the baking dish, turn to cover in marinade

  4. Place dish into ore heated oven; cook for 30-35 minutes, flipping half way through

  5. Remove Chicken when skin has browned, and juices run clear

Napa Cabbage Rolls with Mushrooms and Kimchi

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Ingredients:

  • 6 Leaves of Napa Cabbage

  • 1 Cup Mushrooms, diced

  • 2 Cups of Kimchi

  • 1/4 Cup Cilantro, finely chopped

  • 2 Cups Vegetable Stock

  • 1 Cup Rice

  • Soy Sauce

  • 1 Tbsp. Olive Oil

  • Salt and Pepper

Process:

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  1. In a medium sauce pan, bring Vegetable Stock to a rolling boil; add rice, cover and let simmer for around 15 minutes or until all liquid has been absorbed

  2. For Wraps, Bring around 10 cups of water to a boil in a large pot, season with salt; fill a second bowl with cold water and ice, leave next to the stove

  3. Carefully place the full cabbage leaves in the boiling water for 30-60 seconds, until just wilted

  4. Remove leaves and immediately place into an ice bath for 60 seconds; remove and set aside

  5. For filling, heat oil in a small pan; add mushrooms and garlic; cook around 3-5 minutes

  6. Mix together the cooked rice, mushrooms, garlic, kimchi and cilantro in a medium bowl

  7. Season with salt, pepper and soy sauce

  8. To assemble, place a leaf of cabbage on a plate, add 1/4 cup of filling to the middle of the leaf; fold over the stem and roll up gently so not to tear the leaf

  9. Continue until all leaves have been used