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Recipes starting with C

  • Time: 20 minutes
  • Complexity: medium

Caprese Bison Sirloin Steak with Bow Tie Pasta

Caprese Bison Sirloin Steak with Bow Tie Pasta

When preparing bison, know that it has far less, and far finer, marbling than even grass-fed beef. Less fat means less insulation in the cooking process, so steak cuts take less time over the heat and are best served medium rare, lest they’re served tough. Recipe courtesy of The Bison Council: thebisoncouncil.com.

  • Time: 20 minutes prep; 8-9 minutes in oven
  • Complexity: easy

Choco Chirpies: Chocolate Chip Cricket Cookie

Choco Chirpies: Chocolate Chip Cricket Cookie

Tomorrow’s Harvest has not yet begun selling crickets commercially, but Stephen Swanson led a City Market workshop last fall to introduce curious participants to the idea of incorporating insects in their diet. He demonstrated how to make a “gateway” cricket dish: cookies, with cricket flour standing in for some of its wheat-based cousin. Recipe from bugvivant.com.

  • Time: 30 minutes prep; 20 minutes on stove
  • Complexity: easy

Cold Quell Soup

Cold Quell Soup

Serve this bold yet simple soup at the first suggestion of a cold or flu as a bit of preventative medicine: The oil from the mustard greens warms the nasal passages, helps disperse congestion, and increases energy flow throughout the body; the greens help move stuck energy; and the yam and ginger support qi and blood circulation. The yam’s sweet flavor also acts as a counterpoint to the piquant greens and ginger.

  • Time: 10 minutes prep; 30 minutes over fire
  • Complexity: easy

Campfire Ratatouille with Farmers’ Market Veggies

Campfire corn on the cob

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

  • Time: 10 minutes prep; 30 minutes over fire
  • Complexity: easy

Campfire Corn on the Cob

Campfire corn on the cob

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

  • Time: 20 minutes prep; 30 minutes over fire
  • Complexity: easy

Campfire Garlic and Tomato Chicken

Campfire Garlic and Tomato Chicken

In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.

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

Cornbread Casserole

Cornbread Casserole

Sausage is a tasty step up from hamburger. It is plenty versatile and usually reasonably priced. Recently I was standing in a local food co-op eyeing some particularly tasty-looking local cornmeal and trying to figure out how to work it into me and my man’s dinner plans; we also needed a dish that would make some leftover lunches. Original recipe by Claire Fitts.

  • 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: *7 hours to soak: 30 minutes prep; 30-40 minutes to bake
  • Complexity: medium

Cornbread—Gluten-free

Cornbread

Adapted from The New Moosewood Cookbook

  • Time: 30 minutes prep; 2 to 3 hours on stove
  • Complexity: easy

Chevon (Goat) Stew

Chevon (Goat) Stew

In Vermont, the goat meat industry is positioning itself to provide consumers and multiple markets with a consistent year-round supply of premium, farm-grazed goat meat.

  • Time: 2 minutes prep; 2 minutes with poker
  • Complexity: easy

Colonial Flip

Colonial tankard

Flip was a concoction of strong ale with a bit of sweetener and sometimes a dose of dried pumpkin. The drink was mixed in a large mug, into which was thrust a red-hot loggerhead or poker, causing it to bubble and froth, or “flip,” then finished with a healthy dose of New England rum.

  • Time: 30 minutes prep; 20 minutes to bake
  • Complexity: easy

Cheese Puffs—Orb Weaver Farm

Cheese Puffs

 This cheese puff recipe is an elegant and fun way to begin a winter feast.

  • Time: 24 hours
  • Complexity: medium

Crème Fraîche

Crème Fraîche

I begin with fresh, raw cream straight from the refrigerator. If you prefer, you can use pasteurized half-and-half as long as it is not ultra pasteurized. (Culturing is said to restore many of the enzymes destroyed during pasteurization.) Raw cream crème fraîche will keep 7 to 10 days, while the pasteurized product will keep about two weeks.

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

Celeriac and Apple Salad with Tarragon and Roasted Walnuts

Celeriac and Apple Salad with Tarragon and Roasted Walnuts

This recipe is from Farmer John’s Cookbook: The Real Dirt on Vegetables –Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, 2006). The book is an excellent source for recipes and ideas for using vegetables of all kinds.

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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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