0
Shares
a b c d e f g h i j k l m n o p q r s t u v w x y z #

Recipes starting with S

  • Time: 15 minutes prep; 2 minutes on grill
  • Complexity: easy

Sika me Manouri: Figs with Manouri Cheese

Sika me Manouri: Figs with Manouri Cheese

Thanks to chef Marc Provencher of Taverna Khione, a Greek restaurant in Shelburne, for providing this fig recipe.

  • Time: 30 minutes prep
  • Complexity: easy

Simple Crock-Pot Rabbit

Rabbit Stew

“My favorite way of cooking rabbit is to simmer it slowly with onions, celery, and seasonings,” Robin Schunk of New Discovery Farm says. “Then I pick the meat off the bone and use it for chili and quesadillas.”

After searching out a rabbit recipe for myself, I put together this using Robin’s favorite seasonings.

 
  • Time: 5 minutes prep
  • Complexity: easy

Spring Cider Vinaigrette

cider vinaigrette

Tweak to suit your taste and enjoy. Makes a nice marinade, too.

  • Time: 30 minutes prep
  • Complexity: easy

Spring Vinegar

jars of vinegar

Feel free to substitute other herbs and adjust the amounts as you see fit. The longer your vinegar infuses, the stronger it will be. You can start using it after about a week, but I recommend letting it brew for at least a month to develop the flavor. I put one jar aside every spring for next spring, when it packs a powerful punch.

To strain, pour through a mesh strainer or cheesecloth into a clean jar. Squeeze out the last, strongest goodness from the plant matter before discarding.

Label and store in a cool, dark place. It has a shelf life of forever.

  • Time: 10 minutes prep
  • Complexity: very easy

Shoots & Sprouts

green sprouts

Here are some ways we enjoy eating shoots and sprouts. Shoots, sometimes called micro-greens, are seeds grown on soil in trays that are harvested at a small size for eating. Sprouts are not grown on soil, but are simply germinated seeds allowed to grow to an optimal size, at which point they are eaten roots and all.

 
  • Time: 10 minutes prep
  • Complexity: very easy

Sea Buckthorn Oxymel

seaberries

This is a potent way to preserve sea buckthorn’s medicinal qualities. At the first onset of feeling sick, take 1 teaspoon oxymel, 3–5 times a day. Recipe courtesy of Whole Systems Design..

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

Simple Spring Pasta with Dandelion Greens

Simple Spring Pasta with Dandelion Greens

Original recipe by Helen Labun Jordan. If you have the time homemade pasta enhances this dish.

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

Stuffed Quince

Quince

Quince originated in the Caucasus region of Europe and predates apple cultivation. It may even have been the fruit of temptation in the Garden of Eden. To honor this, I adapted a recipe fromJerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi (2012).

  • 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 of prep, 35 minutes in the oven
  • Complexity: medium

Sauerkraut Tart

Sauerkrat Tart

Recently, our friend Ernst Michel, raised in a traditional Swiss village, prepared an elaborate meal on our farm for 18 people. It integrated sauerkraut into numerous dishes such as kraut tarts, pork chops, roasted sausages and goulash. Here is one of his recipes.

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

Spicy Parsnip Cake

Parsnips

Recipe courtesy of Upper Valley localvore LouAnne McLeod, from the recipe database of the Mad River Localvores, vermontlocalvore.org.

  • Time: 10 minutes prep
  • Complexity: very easy

Switchel

Switchel

Long a staple in Northeast hayfields as a thirst quencher and restorative, switchel—alternatively called “haymaker’s punch” —was a colonial era proto-Gatorade, a source of both hydration and electrolyte replenishment.

  • Time: 20 minutes prep; 25 minutes to bake
  • Complexity: medium

Sausage Pan Yorkshire Pudding At Dad’s House

Sausage Pan Yorkshire Pudding

Original recipe by Denny Partridge.

  • Time: 20 minutes prep; 45 minutes on stove
  • Complexity: medium

Sweet Potatoes with Ginger and Apple Cider

Sweet Potatoes with Ginger and Apple Cider

Adapted from The 150 Best American Recipes by Fran McCullough & Molly Stevens (Houghton Mifflin Co, 2006).

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

Scalloped Celeriac and Potatoes

Scalloped Celeriac and Potatoes

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.

[12  >>  

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.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait