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Recipes starting with V

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

Vegetable Stew with Okra

Vegetable Stew with Okra

One of our “go-to” okra recipes to prepare in September (when we have a little more time) is a vegetable “gumbo.” We sauté onions and garlic, then add okra, zucchini, tomatoes, hot pepper, and sometimes eggplant. We season this with fresh basil, parsley, and oregano. Make a big batch and, after eating your fill, freeze the rest up for some mid-winter veggie therapy!

  • Time: 10 minutes prep; bake 30 minutes
  • Complexity: easy

Vinegar Reduction Sauce

Vinegar Reduction Sauce

Nick Cowles of Shelburne Orchards says, “This is best with pork tenderloin or boneless pork chops. Yay, meat!”

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: very easy

Vermont Sriracha


Cayennes are long, red peppers that are strikingly beautiful and often used for decorative purposes. Besides the heat, their flavor is mild, so they go well in places where pure heat is needed to let other flavors shine.

  • Time: 10 minutes prep; 10 minutes to grill
  • Complexity: medium

Veal Chops

Veal chops

From Applecheek Farm.

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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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