Cauliflower Rice Bowl with Sweet Potato, Spinach & Red Onion



  • Cauliflower Head

  • Two small Sweet Potatoes

  • 2 Cups Baby Spinach

  • 1/4 Cup Red Onion

  • 1 Clove Garlic, Finely Chopped

  • 2 Tbsp. Olive Oil

  • Salt


  1. Pre Heat Oven to 400 F

  2. Cut Sweet Potatoes into 1/2” Cubes & Use a cheese grater to grate the head of cauliflower

  3. Place cubed sweet potato on a baking sheet, drizzle with olive oil and season with salt; bake in preheated oven until soft & browned (about 35 minutes)

  4. Use a cloth and squeeze excess water out of the grated cauliflower

  5. In a large sauté pan, add 1/4 cup of Water and bring to low boil

  6. Add ‘riced’ cauliflower to pan, top with salt and cover

  7. Allow the cauliflower to steam in pan until soft and resembling cooked rice

  8. After Cauliflower has been cooked, remove for pan, while pan is still hot, add 1 Tbsp. of Olive Oil

  9. Keep the pan with olive oil over medium heat, add garlic and cook until fragrant and browning

  10. Add Spinach and Red onion to the pan, and allow the Spinach to soften

  11. In a bowl, Add CaluiRice, and top with Roasted Sweet Potato, Spinach and Red Onion

*Top with Maple Mustard Chicken for extra protein

Maple Mustard Chicken



  • 1 1/4 Lbs. Chicken

  • 2 Tbsp. Olive Oil

  • 1 Tbsp. Maple Syrup (add less or more for taste preference)

  • 1 Tsp. Dijon Mustard

  • 2 Tbsp. Apple Cider Vinegar

  • Salt


  1. Preheat Oven to 400F

  2. Defrost Chicken

  3. Combine Olive Oil, Maple Syrup, Dijon Mustard & Apple Cider Vinegar in a bowl; Mix thoroughly

  4. Cover chicken with Marinade, and let sit for 20 minutes

  5. Place Marinated chicken in parchment paper & wrap

  6. Place parchment packets on a baking sheet and place in preheated oven; cook for 30-40 minutes, until cook through

*Add Chicken to a Salad or Cauli Rice Bowl

Berry Balsamic Vinaigarette

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  • 1/4 Cup Raspberries (Frozen or Fresh)

  • 3 Tbsp. Balsamic Vinegar

  • 2 Tsp. Olive Oil

  • Salt


  1. If Raspberries are frozen, allow to defrost; mash berries in a small bowl

  2. Add Balsamic Vinegar, Olive Oil and a Pinch of Salt & mix thoroughly.

Spinach Salad with Roasted Delicata, Red Onion & Goat Cheese



  • Baby Spinach (amount depends on servings)

  • 1/2 Red Onion, in strips

  • 1 Delicata Squash, Cored and Sliced

  • Goat Cheese

  • Raspberry Vinaigrette

  • 1 Tbsp. Olive Oil

  • Salt



  1. Pre Heat over to 400F

  2. Cut Onion into thin slices, Cut Delicata Squash length wise, de-seed, and cut into slices

  3. Add Squash and Red Onion to a pan, drizzle with Olive Oil and season with salt; let cook until squash is soft (about 35 minutes)

  4. Prepare bed of Spinach

  5. Top Spinach with roasted Squash and Red Onion, Goat Cheese and Raspberry Vinaigrette

*Bake the Squash Seeds with Olive Oil and Salt & use as Topping to the salad

*Add Maple Mustard Marinated Chicken for extra protein

Roasted Cauliflower and Leek Soup

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  • 2 Cloves of Garlic, minced

  • 2 Tbsp. Vegetable Oil

  • 1 Head of Cauliflower broken into florets

  • 3 Tbsp. Butter

  • 2 Leeks, white part only, chopped

  • 1/4 Cup All Purpose Flour

  • 1 Quart, Veggie Stock

  • 1/3 Cup Heavy Cream

  • 1 Tbsp. Salt

  • 1Tbsp. Black Pepper


  1. Preheat Oven to 275 F

  2. Stir Garlic and vegetable oil together in a small bowl

  3. Arrange Cauliflower evenly on a baking sheet, pour oil mixture over cauliflower & toss to coat

  4. Bake cauliflower until tender and lightly browned (around 30 minutes)

  5. Melt butter in a stock pot over medium heat, stir and add leeks and flour in the melted butter until fragrant and well blended

  6. Add cauliflower, vegetable stock, and cream to pot and let simmer until flavors have combined (20-25 minutes)

  7. Stir salt and pepper into the soup and let simmer until desired thickness (10-15 more minutes)

Roasted Romanesco

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  • One head of Romanesco, Broken into even pieces

  • 1 Tbsp. Olive Oil

  • Pepper

  • Salt

  • Garlic Powder

  • Paprika


  1. Preheat oven to 350

  2. Add Cauliflower, Olive Oil and desired amounts of each seasoning to a bowl, and mix until cauliflower is evenly coated

  3. Place cauliflower onto pan and place in over until browned (around 25 minutes)

Chorizo, Potato, Kale & Bean Soup

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  • 2 links of Chorizo

  • 3 Cups of cubed Potatoes

  • 4 Cups of Vegetable Broth

  • 1 Cup Soldier Beans

  • 1 Cup chopped Leeks

  • 1 Cup Chopped Kale

  • Salt

  • Pepper

  • Red Pepper Flakes


  1. In a large pot, over medium-high heat, crumble chorizo; cook and stir until browned

  2. After Chorizo has browned, add Veggie Stock, Potatoes & Beans

  3. Bring to a boil then reduce heat and let cook at a simmer for twenty minutes (cover)

  4. Add Kale, Leeks, Salt, Pepper and Red Pepper Flakes (season as desired)

  5. Cook until kale has softened (10-15 minutes)

Kale and Pear Salad

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  • Half bunch of Lacinato Kale (chopped)

  • 1-2 Pears

  • 2 Tbsp. Olive Oil

  • 1Tbsp. White Wine Vinegar

  • 1/4 c Chopped Walnuts

  • Pinch Salt

  • 1 Tsp. Sugar


  1. Chop the Kale

  2. Coat with 1 Tbsp. Olive Oil and White Wine Vinegar, massage until kale is evenly covered and softened

  3. Add 1 Tbsp. of Olive Oil to sauté pan over medium heat, add chopped walnuts and sugar, let cook until walnuts are browned

  4. Add chopped pear and walnuts to kale

*For members with the Omnivore Package or Localvore Package, top with goat cheese to add extra flavor

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

Jalapeno- Cilantro Yogurt Sauce

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  • 1 Jalapeno finely chopped

  • 1 Cup Plain Greek Yogurt

  • 1/2 Cup Chopped Cilantro Leaves

  • 1 Tbsp. Lime Juice

  • Pinch of Salt


  • 2 Tbs Mint Leaves

  • 1/4 tsp Cumin


  1. Chop Jalapeno and Cilantro Finely

  2. Combine Yogurt, Jalapeno, Cilantro, Lime Juice and Salt and Stir

  3. Top with more Cilantro

(Also able to blend all ingredients together for a more cohesive sauce)

Pickled Hot Peppers

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Add pickled hot peppers to potato salad, sandwiches, burgers, chicken, tacos, and more!


  • 3 Hot Peppers (or more if you’re not using them in other dishes!)

  • 1 Cup Water

  • 1 Cup White Vinegar

  • 1 Tbsp. Sugar

  • 1 Tbsp. Salt


  1. Slice Hot Peppers

  2. Bring Water to Boil

  3. Add Sliced Peppers to boiling water and cover for 2 Minutes

  4. Transfer peppers quickly to an ice bath

  5. Bring White Vinegar and Water to a boil and stir in Sugar and Salt until dissolved

  6. Add the peppers into the jar, then cover with the pickling liquid.

  7. Refrigerate and allow your hot peppers to marinate for a few days. They’ll keep for a month or two!

Cabbage Slaw

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  • 1/4 Cabbage, Chopped

  • 2 Carrots Shredded

  • 1/4 Cup Apple Cider Vinegar

  • 1/4 Cup Oil

  • 1/4 Cup Cilantro Chopped

  • Salt and Pepper


  1. Prepare Cabbage and Carrots

  2. Combine all ingredients in large mixing bowl

  3. Stir until all ingredients are coated evenly

Spicy Stir-Fried Cabbage

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  • 1/4 Cabbage Chopped

  • 3 Carrots, Julienned

  • 1/4 Cup Chopped Shallot

  • 1 Clove Garlic Chopped

  • 1/2 Hot Pepper, sliced into thin circles or finely diced

  • 2 Tsp. Soy Sauce

  • 1 Tsp. Canola Oil

  • Salt to Taste

  • 1/4 Cup Chopped Cilantro


  1. Add oil to large nonstick pan and heat over medium heat.

  2. Add shallots and garlic, and cook until brown over medium-high heat

  3. Add carrots and cook for several minutes until they begin to tenderize

  4. Add Cabbage, soy sauce, cilantro and salt

  5. Cook until all ingredients have softened and sauce is absorbed into veggies

  6. Add in hot pepper, stirring well to evenly incorporate the spice

  7. Serve how with steamed rice, noodles, or as a side dish to your protein of choice.

Spicy Corn Salsa

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  • One Tomato Chopped

  • 1/2 Shallot Chopped

  • 1 Clove Garlic Chopped

  • 1/2 Jalapeno chopped & De-seeded

  • 1/2 Lime (Juice)

  • Salt and Pepper to taste

  • 1/2 Cob of Corn

  • 1/4 Cup Chopped Cilantro


  1. Boil Corn & Chop Veggies, Spices and Herbs

  2. Combine all ingredients in bowl and stir

Blackened Fish Tacos

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  • Cod, cut into three inch long fillets

  • 1 Tsp. Smoked Paprika

  • 1 Tsp. Garlic Powder

  • 1 Tsp. Oregano

  • Salt and Pepper

  • Corn Tortillas

  • 2 Tbsp. Canola Oil


  1. Thaw the Cod in warm water

  2. Combine Paprika, Garlic Powder, Oregano, Salt and Pepper

  3. Coat fillets with spice mixture

  4. Add Canola Oil to Large Skillet & Heat

  5. Add Fillets to Skillet and cook on each side for four minutes, or until browned & firm

  6. Warm the Tortillas

  7. Add Cod to the tortilla, top with Cabbage Slaw, Spicy Corn Salsa and Jalapeno- Cilantro Yogurt Sauce

Black Bean Salad with Cucumber, Tomato, Corn + Basil, Lime, and Honey Dressing

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This recipe couldn't be more simple! We steamed the corn before slicing it off the cob. Other than that, it's just chop, mix, and enjoy! You can serve this as a side dish, but you might have a hard time not eating the whole thing at once!


  • 2 ears of corn, steamed, with kernels sliced off
  • 1 large tomato, diced
  • 1/2 red onion, diced
  • 1 cucumber, diced
  • 1 cup black beans, defrosted


  • juice of 1 lime
  • 1 tsp honey
  • 1/3 c olive oil
  • 1 clove of garlic, minced
  • chopped basil
  • salt and pepper


  1. Chop all of your fresh vegetables into similar size cubes
  2. Combine dressing ingredients in a bowl or blend in a food processor 
  3. Stir together in a large bowl. Serve right away or chill. 

Breakfast Skillet with Black Beans, Corn, Onions, Tomato & Swiss Chard



  • 1/4 red onion, diced
  • 1 ear of corn, removed from the cob
  • 3-4 stems of chard, roughly chopped
  • 3 eggs
  • canola oil
  • salt and pepper
  • optional: cheddar cheese


  1. Heat oil over medium heat in a non-stick pan or cast iron skillet
  2. Add onions, salt, and pepper to the pan to cook, and stir occasionally, until they start to become translucent.
  3. Add corn, stir, and cook for a few minutes until it's tender (or until it's warmed up if it's already cooked).
  4. Add chard and stir - the greens only need to cook briefly to become tender. 
  5. Make 3 small wells or spaces for the eggs. Add a little extra butter or oil to the pan, if needed, so the eggs don't stick. Crack the eggs into the pan. Let them cook over medium heat to set. Top with cheese if you'd like, and cover with a lid to melt the cheese.
  6. When the eggs are cooked to your liking, serve hot!

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.