Grilled Salsa
Grilled Salsa Total Time: 30 minutes Yield: about 4 cups Ingredients 2 ears of corn 2 tomatoes 1 onion,…
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Roasted Carrot-Parsnip Soup
Roasted Carrot-Parsnip Soup Courtesy of Sara Quessenberry, Real Simple Ingredients 1 pound carrots, peeled and cut into 1/2-inch rounds 1/2…
Potato Pancakes
Potato Pancakes Courtesy of Food.com Ingredients 3 lbs potatoes, peeled 1 large onion, quartered 3 eggs, beaten 1⁄2cup all-purpose flour 1 teaspoon baking powder 1…
The Ultimate Onion Tart
The Ultimate Onion Tart By Laila Gohar Servings: 6 Ingredients 1 sheet frozen puff pastry, thawed 2 pounds yellow onions, sliced into…
Spring Freezer Clean-Out: Turkey Pot Pie
One year, I joined Bethany Yon from the VT Department of Health on her show, What’s Cooking Rutland. The theme…
January Veggie of the Month: Winter Squash
While there are many winter squash varieties out there, my favorite is butternut. I find it easy to work with…
Holiday Rhubarb Chutney
Rhubarb chutney is one of Joann’s, our administrative coordinator’s, favorite dishes to make this time of year for holiday gatherings.…
Moroccan Spiced Chickpea Soup
When we do cooking demos at our farm to workplace sites, attendees are always looking for quick, minimal effort recipes…
Green Lentil Soup with Curried Brown Butter
I don’t know about you, but I have this habit of really getting into a food or ingredient, stocking up…
White Bean Soup
Having worked in kitchens for several years, Randal Smathers knows how to make a proper soup and has some really…
Stuffed Pepper Soup
This recipe proves that you can turn almost anything into soup. Stuffed Pepper Soup 2 tablespoons olive oil 1 lb…
