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Recipes

Vermont's Local Banquet brings you recipes in one easily indexed, online format so you can return to the dishes, desserts, and appetizers over and over again.

  • Time: 20 minutes prep; bake 1 hour
  • Complexity: medium

No Frills, Straightforward Chicken

No Frills, Straightforward (and Really Tasty) Chicken

It’s fast, easy, delicious, and the minimal seasonings will enable the cook to take the leftovers in any number of directions. This recipe is adapted from Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies, and Living Deliciously, by Shannon Hayes.

  • Time: 20 minutes prep; 20 bake minutes
  • Complexity: medium

Garlic Scape Meatballs

Garlic Scape Meatballs

I have made many variations on the meatball theme, of which this is one of my favorites. Original recipe by Claire Fitts.

  • Time: 20 minutes prep
  • Complexity: easy

Mustard Butter

Mustard Butter

Use this butter as a bread spread, in potato dishes, on fish, or in any savory butter place. Original recipe by Claire Fitts.

  • Time: 20 minutes prep; 2 hours rise
  • Complexity: medium

Garlic Scape English Muffins

Garlic Scape English Muffins

When toasted these muffins fill the kitchen with a lovely mellow garlic scent. Original recipe by Claire Fitts.

  • Time: 10 minutes prep
  • Complexity: very easy

Scape Sauce

Scape Sauce

My favorite use for large quantities of scapes is scape sauce. This is just like hot sauce, but with all of the flavor and none of the heat. The vinegar means that this keeps for ages, so you can mason jar this goodness and use it all winter. I love to put it on my eggs, in my potato salad, in salad dressing, or just anywhere I would put hot sauce. Original recipe by Claire Fitts.

  • Time: 30 minutes prep
  • Complexity: very easy

Rosehip Tea

rose hips

Adapted from: Wild Fruits: An Illustrated Field Guide & Cookbook, by Mildred Fielder (Contemporary Books, Inc.)

  • Time: 30 minutes prep
  • Complexity: very easy

Rosehip syrup

Rosehip syrup

Rosehip syrup was an important source of vitamin C for English children during World War II. The British Ministry of Food gave these directions during the War for 2 pounds of hips. This recipe can be found in The Hedgerow Harvest, (Ministry of Food, England, 1943).

  • Time: 30 minutes prep
  • Complexity: very easy

Turkey Broth

Turkey Broth

Adapted from: Nourishing Traditions, by Sally Fallon (NewTrends Publishing, 1999).

  • Time: 30 minutes prep
  • Complexity: very easy

Roasted Beets with Walnuts, Pear, and Endive

Roasted Beets with Walnuts, Pear, and Endive

Adapted from Alice Waters’ Chez Panisse Vegetables, Harper Collins Publishers, 1996.

  • Time: 30 minutes prep; simmer 2 hours
  • Complexity: medium

Braised Lamb

Braised Lamb

Here is a recipe for lamb shoulder chops or lamb shanks courtesy of Not Your Ordinary Farm in Guilford, VT.

  • Time: 10 minutes prep; simmer 20 minutes
  • Complexity: easy

Nettle Soup

Nettle Soup

Adapted from Stalking the Healthful Herbs, by Euell Gibbons (Hood, Alan C. & Company, Inc., 2005)

  • Time: 30 minutes prep
  • Complexity: medium

Elderberry Mead

Elderberries

This recipe is by Sam Comfort (former Honey Gardens’ employee).

  • Time: several hours to prepare corn; 30 seconds for each tortilla
  • Complexity: medium

Corn Tortillas

Corn Tortillas

You might want to double this recipe—these tortillas have a way of quickly vanishing.

  • Time: 10 minutes prep; low bake 12 to 24 hours
  • Complexity: medium

Crispy Hazelnuts

Hazelnuts

From Nourishing Traditions by Sally Fallon (NewTrends Publishing, 2005)

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Maple Pork Medallions

Maple Pork Medallions

Adapted from Cook’s Illustrated.

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What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

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