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Recipes starting with B

  • Time: 10 minutes prep; 30 minutes ion stove
  • Complexity: very easy

Birch Glazed Carrots

Glazed carrots

Here’s a favorite recipe that’s in our brochure. Credit goes to Jeff at Klondike Kate’s restaurant in the Yukon.

  • Time: 10 minutes prep; 20 minutes on stove
  • Complexity: easy

Beer-braised Potatoes with Cheddar and Horseradish

potatoes

Over the course of a year I have many favorite days, but one of them is when we dig the potatoes in the fall. We mow the tops in late August, signaling to the plants that the time for growth is over. This recipe is adapted from a recipe by Mark Bittman in How to Cook Everything (Wiley, 2008)

  • Time: 24–48 hours on stove
  • Complexity: easy

Bone Stock

Bone Broth

We make a week’s supply of stock and freeze any that we’re not going to use within five days. We use it liberally in our soups, stews, and any savory dish that calls for liquid. Or, for a quick energy boost, we season it to taste and drink it as an on-the-spot restorative. I often toss in a square of the mineral-rich kombu seaweed, which adds even more nutrients and enhances the stock’s savory (umami) flavor.

  • Time: 20 minutes prep
  • Complexity: easy

Baby Food—Chicken or Turkey Purée

Baby Food Chicken Purée

Parents who make their own baby food appreciate knowing exactly what they’re feeding their baby, they are glad to be avoiding additives, and they enjoy feeding their baby the same fresh foods that the rest of the family eats.

 
  • Time: 20 minutes prep
  • Complexity: easy

Baby Food—Puréed Green Peas

Baby Food Pea Purée

Parents who make their own baby food appreciate knowing exactly what they’re feeding their baby, they are glad to be avoiding additives, and they enjoy feeding their baby the same fresh foods that the rest of the family eats.

 
  • Time: 20 minutes prep
  • Complexity: easy

Baby Food—Apples

Baby Food Applesauce

Parents who make their own baby food appreciate knowing exactly what they’re feeding their baby, they are glad to be avoiding additives, and they enjoy feeding their baby the same fresh foods that the rest of the family eats.

 
  • Time: 20 minutes prep
  • Complexity: easy

Baby Food—Winter Squash

Winter Squash Baby Food

Parents who make their own baby food appreciate knowing exactly what they’re feeding their baby, they are glad to be avoiding additives, and they enjoy feeding their baby the same fresh foods that the rest of the family eats.

 
  • Time: 10 minutes prep; cooking time 30 minutes
  • Complexity: advanced

Baklava

Baklava

Here is a recipe for baklava, a very sweet Middle Eastern treat that has the sweetness of honey, the tang of citrus, the taste and texture of walnuts, and the crunch of filo pastry. The combination is irresistible.

 
  • Time: 30 minutes prep; 90 bake minutes
  • Complexity: medium

Beer-Can Chicken

Beer Can Chicken

Use your favorite homemade or store-bought spice rub for this chicken and use whatever convenient non-soda drink that comes in a can (I like juices). The important part about the beer can is the can and the liquid, not so much the beer. Original recipe by Claire Fitts.

  • 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: 30 minutes prep; 60 minutes to bake
  • Complexity: medium

Best Blueberry Lemon Ricotta Cake Ever

Blueberries

Adapted from King Arthur Flour website.

  • Time: 30 minutes prep; 25 minutes to bake
  • Complexity: medium

Blue Cheese Jalapeño Cornmeal Scone

Blue Cheese Jalapeño Cornmeal Scone

The first recipe I wanted to work on was a cornmeal scone. The scone I make at Butterfly Bakery is made with rough-cut rolled oats and I always thought that cornmeal would work well in its stead.

  • Time: 30 minutes prep; 20 minutes to cook
  • Complexity: medium

Buttercup Pasta

BButtercup Squash

Adapted from The Minimalist Cooks at Home by Mark Bittman

  • Time: 20 minutes prep; bake 20 minutes; 15 minutes on stove
  • Complexity: medium

Buckwheat And Cornbread Stuffing

Buckwheat And Cornbread Stuffing

This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish.This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

  • Time: 20 minutes
  • Complexity: easy

Baby Artichokes with Garlic, Olive Oil, and Pasta

Artichoke Pasta

When using baby artichokes for cooking, simply peel away some of the tougher outer leaves, cut the tip of the artichoke off, and cut it into quarters. The following recipe is a simple meal to enjoy the flavor of the baby artichoke in the style of a Mediterranean dish.

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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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