Get fresh, local, organic veggies and fruit delivered weekly. Delicious and healthy!
This recipe, from Bon Appétit Magazine is a perfect way to use your fall root vegetables (feel free to substitute), and would make a great Thanksgiving dish. Serves 8.
The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices. (more…)
Here’s an easy recipe found on mercola.com for a sweet soup made with your extra squash and sweet potatoes. Serves 4. (more…)
This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)
Here’s a twist on the classic cassoulet recipe from the New York Times. Serves 8. (more…)
This recipe from The New York Times is a hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that can move easily from a satellite role to the centerpiece of a vegetarian holiday meal. (more…)
Here’s another great recipe from epicurious.com, a quiche-like dish using leeks and Swiss chard. Feel free to experiment with quiche dishes like this – you can mix in almost any precooked meat or top with cheese. (more…)
This recipe was originally from Bon Appetit magazine, and found on epicurious.com. It is easy to assemble by layering the ingredients (although the directions sound complicated!). The recipe makes two pans so eat one tonight and freeze the other for another day. A mandolin makes short work of the preparations. (more…)
Zuccanoes (stuffed zucchini) are an ultra filling vegetarian dinner with almonds, rice, savory veggies, and fresh herbs. This recipe is from the original Moosewood Cookbook and can also be found on the Kitschen Cat food blog. Serves 4-6. (more…)
This is a delicious seasonal soup, served at Michael’s on the Hill restaurant in Waterbury, Vermont, close to Stowe. The recipe serves 6 but can easily be doubled and it freezes well. (more…)
From the Winter 2009 issue of Edible Green Mountains, this recipe serves 6. While not for a speedy, weeknight meal, it is delicious and well-worth the effort. You can omit the chestnuts or purchase great ones from Sonoma in a glass jar this time of year (just open and quarter). Do try it for that cozy Fall or Wintry supper!
P.S. The wines cook off so no worries serving to the entire family.
(more…)