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Recipes tagged with: savory

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

Molukhia

Molukhia

This recipe is from the New Farms for New Americans Cookbook, a collection of recipes contributed by Africans Living in Vermont. Molukhiais from the mallow family and is a commonly used green in parts of Africa. However, if you can’t find molukhia at a store or at one of the Burlington farmers’ markets where African immigrants are selling their produce, feel free to substitute spinach instead.

  • Time: 15 minutes
  • Complexity: medium

Marinated Asian Asparagus

Marinated Asian Asparagus

Adapted from New Recipes from Moosewood Restaurant (Ten Speed Press, 1987)

  • Time: 10 minutes prep; 2 1/2 hours in oven
  • Complexity: easy

Roast Duck

Roast Duck

Here's North Branch Farm's  simple way to roast a duck.

  • Time: 2 hours prep; 30 minutes on stove
  • Complexity: advanced

“Jersey Girls Farm” Veal Hash with Duck Eggs

veal hash

By Chef Jason Tostrup, Executive Chef at The Inn at Weathersfield and Vice President of the Vermont Fresh Network.

For this recipe we are going to use a technique called “confit.” It’s a way to cook tougher cuts of meat to make them tender. To “confit” is similar to braising. It replaces the water or stock element in braising with lard or fat. The oil/ fat works as a barrier so the juices in the meat remain there, intensifying the flavor and tenderizing the meat. When we purchase whole veal at the restaurant, I render the fat from the animal and make our own lard to cook with.

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

Veal Chops

Veal chops

From Applecheek Farm.

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

Buttercup Pasta

BButtercup Squash

Adapted from The Minimalist Cooks at Home by Mark Bittman

  • Time: 10 minutes prep; 10 minutes to cook
  • Complexity: easy

Delicata Squash Rings

Delicata Squash Rings

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone

  • Time: 30 minutes prep
  • Complexity: easy

Horseradish Mustard

Horseradish Mustard

Adapted from Mrs. Restino’s Country Kitchen by Susan Restino (Chelsea Green Publishing, 1996)

  • Time: 30 minutes prep
  • Complexity: easy

Horseradish—Preserved

Horseradish

Here is a recipe for four half-pint jars.

  • 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 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; 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.

  • 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.

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