recipe

It’s strawberry season! My favorite time of the year. This jam couldn’t be easier to make - just blend and stir. I used about a tablespoon and a half of honey. You can adjust depending on how sweet you want your jam. If you want a smooth jam simply blend the chia seeds with the rest of the ingredients. STRAWBERRY RHUBARB CHIA JAMfrom Caracol Wellness ⅔ cup chopped rhubarb⅔ cup sliced strawberries½ tsp. lemon juice1 – 2 Tbs. honey (to taste)2 Tbs. chia seeds Blend together the rhubarb, strawberries, lemon juice and honey until smooth. Transfer to a small jar and mix in the chia seeds. Let sit at least 30 minutes. Give it another good stir before serving. Top your toast...
Spring is officially less than two weeks away, but it feels like much longer up here in New England. While you’re waiting for the precious early tastes of asparagus, ramps and fiddleheads, here’s a unique recipe to get you through the last of your cellared sweet potatoes.  Who knew that you could eat sweet potatoes raw? Unlike regular white potatoes, they’re completely edible and very tasty raw and you can make sweet potato noodles just like zucchini noodles - the snoodle is born! This makes them a great alternative to traditional pasta for those looking to reduce their grain or gluten intake, or those who just want to try something new. Top with some delicious vegan sage cream sauce...
Blustery fall and chilly winter weather calls for warming and grounding meals. This healthy warm salad will calm the nerves, nourish the soul and make great use of all those farmers' market root veggies. WARM QUINOA & ROOT VEGETABLE SALADfrom Caracol Wellness 1 cup quinoa6 cups root vegetables, cut into 1-inch cubes (mix of carrot, sweet potato, butternut squash, beet, etc.) 1 medium onion, chopped4 cloves garlic1 cup spinach, lightly chopped1⁄4 cup fresh parsley, chopped2 Tbs. ghee, local butter, olive oil, or sesame oil1 Tbs. sesame seeds1 tsp. sea salt Sesame Vinaigrette2 Tbs. sesame oil2 Tbs. olive oil1 Tbs. lemon juice1 Tbs. apple cider vinegar 1 Tbs. tamari1⁄4 tsp. ginger powder...
It's that very special time we wait for all year- tomato season. What to do with your bountiful harvest? Roast them! Image from Smitten Kitchen SLOW-ROASTED TOMATOESadapted from Smitten Kitchen Cherry, grape, or small Roma tomatoesWhole cloves of garlic, unpeeledOlive OilSalt and pepper (optional)Rosemary, thyme or other herbs (optional) Preheat over to 225°F. Halve the tomatoes and arrange on a parchment-lined baking sheet with the garlic. Drizzle with olive oil and sprinkle with herbs, salt and pepper, if desired. Bake the tomatoes for about three hours. They should be wrinkled and dry, but with a bit of juice on the inside. Let cool and eat right away or preserve them by immersing them...
Usher in summer with homemade popsicles! There's no need to go out and get high fructose corn syrup-laden store-bought popsicles with no trace of real fruit. Healthy, local fruit popsicles are a cinch to make! All you need is some fresh farmers' market fruit and a popsicle mold.* Image from This Rawsome Vegan Life HOMEMADE LOCAL FRUIT POPSICLESadapted from This Rawsome Vegan Life 1 3/4 cup milk (the original recipe calls for 1 can of coconut milk, but you could try yogurt, local raw milk, or even homemade nut milk!)1/4 cup raw cane sugar (or other sweetener, try local honey or maple syrup!)Assorted fresh, local fruitOptional: Finely chopped mint, lavendar, basil or other herb of choice...
As spring turns to summer, it's time to use up that spring produce with these delicious rhubarb streusel muffins. They would be perfect for a lazy brunch outside or a weekend picnic treat! Image from Smitten Kitchen RHUBARB STREUSEL MUFFINSadapted from Smitten Kitchen For the Streusel: 1/4 cup all-purpose flour 1/4 cup white whole wheat flour 1 Tbs. granulated sugar 3 Tbs. brown sugar 1/4 tsp. ground cinnamon Pinch of nutmeg Pinch of salt 3 Tbs. unsalted butter, melted For the Muffins: 1 large egg 1/4 cup brown sugar 3 Tbs. granulated sugar 5 Tbs. unsalted butter, melted and cooled to lukewarm 3/4 cup sour cream 1 cup white whole wheat flour 1/2 cup all-purpose flour 1 1/2 tsp. baking...
It's that time of year when garlic scapes start to curl their way around tables at farmers' markets and overflow CSA boxes. This once-forgotten stalk of the garlic plant is edible and delicious, and has started to pop up in recipes from dips and pestos to soups and pizzas. Today we have a soup recipe from Local Kitchen that highlights this vibrant spring treat. This soup can easily be made vegetarian by using vegetable stock, and even vegan by substituting olive oil for the butter.                            Image courtesy of Local Kitchen GARLIC SCAPE & WHITE BEAN SOUPAdapted from Local Kitchen 3 Tbs. butter1 large...
On Saturday I picked up our very last CSA share of the season from one of our favorite local farms — a stellar little organic operation called Your Farm. We typically pick up our share boxes at the Norwich Farmers' Market, however, the market schedule has trickled down to a once-per-month affair, so this week we made the one-hour trek up to Fairlee, Vermont, to collect our bi-weekly bag of veggies. Your Farm is located right on the beautiful Vermont bank of the Connecticut River, where hills roll and river breezes blow. Farmers Kevin and Laura Channell run a tight ship. The quality of their products is top-notch and we are never disappointed with flavor or freshness....
Brussels sprouts have made a big comeback in the past few years. No longer the mushy vegetable you refused to eat as a kid, Brussels sprouts are being cooked in bacon fat, tossed with wheat berries and pomegranate seeds, and even served with eggs for breakfast. If you're still not a Brussels sprouts fan, try these Lemon Brussels Sprouts and Potatoes- I promise they'll make you a convert! Image from Hipsterfood.tumbler.com LEMON BRUSSELS SPROUTS AND POTATOES WITH ROSEMARYAdapted from Hipsterfood 6 large potatoes1 stalk brussels sprouts, cut from the stalk1 large red onion, chopped2 cloves garlic, chopped2 large pinches fresh rosemary, minced1 lemon, sliced2 Tbs. olive oil2 tsp. salt Boil the...
Eating local during the winter can be a challenge, especially here in New England. Local meat dishes are plentiful, but if you're a vegetarian or simply made a New Year's resolution to eat less meat, try these warming recipes from Small Planet, Small Plates: Earth-Friendly Vegetarian Recipes that are good for both your health and the planet. PUMPKIN CURRY 3 cups pumpkin, cut into small cubes 1 onion, chopped 1 teaspoon turmeric ¼-½ green chili, de-seeded and cut finely 5 cloves garlic, chopped 1 teaspoon ground ginger or ½ teaspoon fresh ginger, grated or chopped finely 5 cloves 2 tomatoes, chopped 1¼ cup coconut milk 2 tablespoons fresh cilantro/coriander, chopped oil salt  First,...
from the FarmPlate Kitchen4  cups whole brussels sprouts3  tablespoons unsalted butter1  shallot, thinly sliced1  teaspoon kosher salt2  grinds of freshly ground black pepper Place a covered saucepot filled with salted water on medium-high heat. Blanch the brussels sprouts for 5 minutes, then remove them and place in an ice-water bath to cool. Once they’re cooled, quarter the brussels sprouts. Add butter and shallots to a large frying pan; once butter begins to melt, add the brussels sprouts and sauté until they begin to show a caramelized brown color. Season with salt and pepper and serve. If desired, sprinkle with toasted pecans.
Thanksgiving is a day to soak up familiar aromas and favorite flavors. There's no need to stick to tradition the day after though, and no one wants to spend too much time in the kitchen. With a fridgeful of leftovers and some hot sauce on hand, you can whip up some very tasty meals in no time at all. Check out four of our favorite day-after picks. BUTTERNUT SQUASH, SAGE & CHEDDAR GRATIN from Julie Rubaud, Red Wagon Plants in Hinesburg, Vermont This is a hearty dish and only needs a green salad to round out the meal. It’s great for potlucks and any other time you want to feed a crowd. 1 tablespoon butter1 medium onion, coarsely chopped¼ cup finely chopped fresh sage1 clove...
Recipe by Shannon Hayes From the Chelsea Green kitchen1  whole baguette, chopped into ½ inch cubes and allowed to sit out overnight2  tablespoons fennel seeds1  cup walnuts, mildly crushed2  tablespoons olive oil1  pound sweet Italian, hot Italian or breakfast sausage4  tablespoons butter4  onions, chopped2  carrots, peeled and diced½ cup dried cranberries (or use one cup fresh)½ cup raisins2  tablespoons rubbed sage3  cloves garlic, minced2  tablespoons brandy6  eggs3  cups chicken broth1  teaspoons salt1  teaspoon black pepper Preheat the oven to 350 degrees. 
Bring a mid-sized skillet up to a medium-hot...
from the FarmPlate Kitchen3     cups walnut halves1     egg white¼    cup granulated sugar1⅛  teaspoon cayenne pepper1     teaspoon kosher salt Preheat your oven to 350 degrees. Combine egg white, sugar, cayenne pepper and salt in a mixing bowl. Whisk until evenly incorporated and then fold in walnuts, making sure they are evenly coated. Place the coated nuts on a greased cookie sheet or a cookie sheet with Silpat (reusable nonstick pan liner) or parchment paper. Bake for 10 minutes. When you remove the nuts from the oven, break them up with a spoon. When they are cool, use your fingers to separate the nuts into single pieces.
from the FarmPlate Kitchen3     large sweet potatoes, peeled and diced3     tablespoons unsalted butter¾    cup heavy whipping cream2     sprigs fresh thyme, minced1     sprig fresh rosemary or marjoram, minced1     teaspoon ground cumin1     teaspoon kosher salt My father is a huge fan of these and only recently have I begun to appreciate the world of sweet potatoes in a savory style. Place peeled and diced sweet potatoes into a large saucepot of salted water. Place on medium heat and cook until the sweet potatoes are tender. Strain, and then smash potatoes with a stiff whisk on a hand mixer...