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Recipes tagged with: savory

  • Time: 5 minutes prep
  • Complexity: easy

Fennel Frond Miso Salad Dressing

Fennel Frond Miso Salad Dressing

Here's a delightfull recipe for salad dressing. Have fun and experiment and you’ll surely create something delicious.

  • Time: 30 minutes prep
  • Complexity: medium

Hot Fennel Potato Salad

Fennel Frond Miso Salad Dressing

This is a creamy, delicious potato salad, inhanced by the addition of fennel.

  • Time: 30 minutes prep; 45 minutes to cook
  • Complexity: medium

Tomatillo-Braised Pork

Tomatillo-Braised Pork

Mari’s adaptation of a Rick Bayless recipe

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

Pork Tenderloin with a Cassis & Soy Sauce Reduction

Pork Tenderloin  with a Cassis & Soy Sauce Reduction

Recipe by Claire Fitts.

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

Pesto Potato Salad with Green Beans

Basil

From Bon Appétit, July 2004

  • Time: 30 minutes prep; 20 minutes to cook
  • Complexity: very easy

Tomatillo Serrano Salsa

Serrano Peppers

Serranos look like slender jalapenos and can be used in many of the same ways. They have an extra little flavor punch that pairs them well with flavors like lime and tomatillo.

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

Jalapeno Lime Hot Sauce

Jalapeno Peppers

Jalapenos are the most popular hot pepper grown in the U.S. Like a bell pepper, the green variety of a jalapeno is the unripe variety. Red jalapenos are hard to find, but they are sweet, spicy, and delicious.

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

Habanero Mustard Hot Sauce

Habanero Peppers

The hottest pepper commonly grown in the U.S. (and long thought to be the hottest pepper in the world until it was surpassed by the Indian ghost pepper), the tiny habanero packs a punch. If you can taste beyond the heat, it has a wonderfully sweet and tropical flavor. They can be red, orange, or yellow.

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

Vermont Sriracha

Cayennes

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

Lana’s Cheese Bruschetta Cornbread

Bruschetta

A Vermont twist on this classic antipasto.

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

Roasted Loin of Venison with a Nut Crust

Roasted Loin of Venison with a Nut Crust

From the Joy of Cooking.

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

Rabbit Pot Pie

Rabbit Pot Pie

A scrumptious, juicy rabbit pot pie.

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

Roasted Heritage Turkey

Roasted Heritage Turkey

The Clarks of Applecheek Farm include this tried and true recipe with each heritage turkey they sell. It is adapted from heritage turkey farmer and chef Sandra Kay Miller of Pennsylvania.

  • Time: 10 minutes prep
  • Complexity: very easy

Mayonnaise

Mayonnaise

From Vermonters’ Guide to Gathering, Growing & Cooking with Local Foods by Sue Greenall

  • Time: 10 minutes prep
  • Complexity: medium

Gingered Raspberry-Sunflower Dressing

Gingered Raspberry-Sunflower Dressing
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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 ties into larger questions of sustainability and the future of our food supply.