real food recipes

Asparagus with Chorizo & Croutons
Anna Villarruel May 03, 2012 Real Food Recipes 0 comments
One of my early spring delights is fresh asparagus. As a child it was probably one of the worst things my mother could have given me, but that all changed when I visited Sunrise Farm in Vermont for Susan Freidberg’s “Food and Power” class. It was a completely new experience: sweet, crispy and fresh! Since then I’ve become a sort of crazed evangelist for locally grown asparagus. Do me, and yourself, a favor this season: if you have never tried locally grown asparagus, do the taste test. You will never look back. This is a great recipe to whip up when you’re pressed for time and looking for something light. Enjoy!  P.S. Use FarmPlate to find asparagus at a nearby food co-op...
Springtime Breakfast Quinoa
Ana Bowens Apr 26, 2012 Real Food Recipes 0 comments
Good news – springtime is finally rearing its lovely head! With spring comes delicious seasonal fruit that hasn’t been in season for months, so I thought that I would take some of my favorite fruits and create a simple breakfast dish that is both delicious and packed with nutrients. The base of this dish is quinoa, an incredibly versatile grain-like crop that is characterized by its mild, nutty flavor and known for its complete protein and fiber content (6 and 3 grams per serving, respectively). Kind of a riff on oatmeal, I combined the cooked quinoa with cinnamon and toasted almonds, and topped it off with strawberries and mango which made for a satisfying and scrumptious breakfast this...
A Quick Bread to Warm Your Heart and Home
FarmPlate Jan 20, 2012 Real Food Recipes 0 comments
This flavorful quick bread is perfectly suited to be served with slices of Vermont Butter & Cheese Creamery’s Coupole, a dense, aged goat cheese. Really, any creamy goat cheese would be delicious alongside the bread. Pair this with "Howl,” Magic Hat Brewing Company’s Black-as-Night Winter Lager, for a perfect start to a blustery winter evening. Enjoy! CRANBERRY-WALNUT QUICK BREADfrom Mary's Restaurant in Bristol, Vermont 2     cups all-purpose flour - try King Arthur Flour or Green Mountain Flour 1½  teaspoons baking powder 1     teaspoon salt ½    teaspoon baking soda 2     large eggs - from your...
Maple Bread Pudding
FarmPlate Dec 21, 2011 Real Food Recipes 0 comments
MAPLE BREAD PUDDINGfrom the FarmPlate Kitchen6     cups one-inch bread cubes (about 1 pound) — Red Hen's Pain au Levain is perfect here 1     cup dark raisins or frozen sour cherries — try Middlebury Natural Foods Co-op!2½ cups half-and-half from your favorite local dairy 6     cage-free eggs ¾    cup dark amber maple syrup* 2     teaspoons pure vanilla extract1     teaspoon ground cinnamon Pinch of grated nutmeg ½   cup chopped pecans or almonds (optional) Vermont Creamery mascarpone or Wilcox Dairy vanilla ice cream, to serve *Tip: Look for a grade A dark amber...
Vermont Cheddar Gougères with Smoked Salmon Filling
FarmPlate Dec 20, 2011 Real Food Recipes 0 comments
VERMONT CHEDDAR GOURGERES WITH SMOKED SALMON FILLINGfrom the kitchen of Liberty Hill Farm in Rochester, VT (member of the Cabot Creamery family) For the gougères:1     cup water1     stick (8 tablespoons) Cabot salted butter, cut into cubes¼    teaspoon salt¼    teaspoon sugar1     cup King Arthur unbleached all-purpose flour4     large eggs6     ounces Cabot sharp cheddar, grated (about 1½ cups)⅓    cup grated Parmesan cheese, divided1     teaspoon dry mustardPinch ground red pepper (cayenne) For the filling:8   ...
Lamb Chorizo Tacos
Sean Buchanan Sep 06, 2011 Real Food Recipes 0 comments
from the FarmPlate Kitchen Assemble this taco using your tortilla of choice—heated, of course. Spread a tablespoon of chipotle sour cream on the inside and top with sliced lamb chorizo. Serve with shredded aged cheddar, apple cabbage slaw and a drizzle of salsa. For the Chipotle Sour Cream: 1      tablespoon chipotle purée1      cup Cabot sour cream (whole fat)1      tablespoon white vinegar1      pinch kosher salt To make chipotle purée, take canned chipotle (smoked jalapenos in adobo) and purée them in a food processor. They will keep in your fridge for weeks afterward. Mix all the...
Summer Fruit Tart—A Basic Recipe
FarmPlate Aug 10, 2011 Real Food Recipes 0 comments
from the FarmPlate Kitchen You'll need a reliable crust recipe for warm weather baking, one that comes together easily and bakes tender and flaky. This recipe relies on a few tricks to achieve that: a little cornstarch, vodka and lemon juice all work to keep the dough tender. Rolling the dough out onto a piece of parchment paper makes it easy to transfer. For super-juicy fruits like cherries or berries, sprinkle 3 or 4 tablespoons dried, unsweetened tart cherries in the bottom of the tart before adding the rest of the fruit.     For the dough:2         cups King Arthur unbleached all-purpose flour2         tablespoons cornstarch...
Blue Cheese Slaw
FarmPlate Mar 30, 2011 Real Food Recipes 0 comments
from the FarmPlate Kitchen Vermonters dreaming of a cosmic dog can start by making their own blue cheese slaw with this simple recipe. Pick up some “localdogs” from Vermont Smoke and Cure and slather on the slaw. 1 cup blue cheese crumbles (divided), such as Jasper Hill Farm Bayley Hazen Blue or Blythedale Farm Jersey Blue ½ cup buttermilk 3 tablespoons cider vinegar 2 tablespoons demerara sugar ½ teaspoon salt 1 teaspoon freshly ground black pepper 1 head green cabbage, shredded  (about 10 cups) 2 to 3 carrots, shredded In a blender or food processor, blend ½ cup of the blue cheese, the buttermilk, vinegar, sugar, salt and pepper. Pour into a large bowl, add cabbage and carrots and toss...
Maple-Sweet Sweet Potato Pie
FarmPlate Mar 14, 2011 Real Food Recipes 0 comments
from the FarmPlate Kitchen Old-fashioned gingersnaps, the hard ones that are so good for dunking in milk, make a delicious and easy crumb crust. Mi-Del organic gingersnaps are particularly good here. 2 cups (8 ounces) gingersnap cookie crumbs 3 tablespoons unsalted butter, melted 2 tablespoons demerara or raw cane sugar 2 generous cups cooked and mashed sweet potato 3 large eggs ¾ cup maple syrup, preferably dark amber 1 cup half-and-half 1 tablespoon bourbon or 2 teaspoons pure vanilla extract 2 teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg A big pinch ground cloves 1 /8 teaspoon salt Preheat the oven to 350ºF. Combine the cookie crumbs, melted butter...
Salmon Cakes, Thai-Style
FarmPlate Feb 24, 2011 Real Food Recipes 0 comments
from the FarmPlate Kitchen Serve with steamed rice, a simple carrot salad and Sunja’s made-in-Vermont spicy radish kimchi. One 14.75-ounce can wild Alaska salmon, drained 2 tablespoons minced fresh cilantro and/or scallion greens 2 tablespoons minced red bell pepper 1 small shallot, minced from the FarmPlate Kitchen Serve with steamed rice, a simple carrot salad and Sunja’s made-in-Vermont spicy radish kimchi. One 14.75-ounce can wild Alaska salmon, drained 2 tablespoons minced fresh cilantro and/or scallion greens 2 tablespoons minced red bell pepper 1 small shallot, minced 1 to 2 teaspoons grated fresh ginger a dash or two of fish sauce ½ teaspoon red pepper flakes to taste 1 lime 1 egg...
Homemade Fudge
FarmPlate Feb 10, 2011 Real Food Recipes 0 comments
from the FarmPlate Kitchen This is the standard fudge recipe that's been used by American cooks for more than 100 years. When to stir and when not to stir are critical steps to fudge success. 3 cups granulated white sugar or demerara sugar 2/3 cup unsweetened cocoa such as Hershey's (do not use Dutch-process!) from the FarmPlate Kitchen This is the standard fudge recipe that's been used by American cooks for more than 100 years. When to stir and when not to stir are critical steps to fudge success. 3 cups granulated white sugar or demerara sugar 2/3 cup unsweetened cocoa such as Hershey's (do not use Dutch-process!) 1/8 teaspoon salt 1½ cups milk 4 tablespoons (½ stick) unsalted butter 1...
Gougères (Baked Cheese Puffs)
FarmPlate Feb 04, 2011 Real Food Recipes 0 comments
from the FarmPlate Kitchen Gougères are traditionally made with Swiss Gruyère or French Beaufort or Comté cheese. But there's a wealth of New England artisan cheeses that can be explored here. We like Spring Brook Farms' Tarentaise or Ascutney Mountain Cheese from Cobb Hill or any of Vermont's fine farmhouse Cheddars. 1 cup water 4 tablespoons (½ stick) unsalted butter ½ teaspoon salt Generous pinch of Aleppo pepper or ground black pepper 1½ cups unbleached all-purpose flour, preferably King Arthur 3 large eggs, beaten 4 ounces full-flavored hard cheese, finely diced 1 cup freshly grated Parmesan or other flavorful grating cheese 2 tablespoons snipped chives Line 2 baking sheets with...
Shepherd's Pie With Cheddar Champ
FarmPlate Jan 27, 2011 Real Food Recipes 0 comments
from the FarmPlate Kitchen 2 tablespoons olive oil 1 pound small cremini mushrooms, sliced in half Salt and freshly ground pepper 1½ pounds trimmed beef stew meat, such as Black Watch Farms grassfed beef, cut into 1-inch pieces 2 tablespoons vermouth, wine or stock 3 shallots, sliced 2 cloves garlic, minced 1½ cups chicken or beef stock 3 tablespoons sliced sun-dried tomatoes 2 tablespoons chopped fresh parsley 1 teaspoon dried thyme For the Cheddar Champ 2 pounds local potatoes, peeled and chopped 2 tablespoons unsalted butter 1 bunch scallions, sliced (green and white parts) ¼ cup half-and-half Salt Paprika, preferably Spanish smoked paprika 1 cup grated Vermont cheddar such as Grafton...
Chocolate and Salted Caramel Shortbread
FarmPlate Dec 10, 2010 Real Food Recipes 0 comments
from the FarmPlate Kitchen Very rich and sure to become a classic on your Christmas table. For the shortbread: 1 cup King Arthur unbleached all-purpose flour ½ cup cornstarch ½ cup confectioners' sugar from the FarmPlate Kitchen Very rich and sure to become a classic on your Christmas table. For the shortbread: 1 cup King Arthur unbleached all-purpose flour ½ cup cornstarch ½ cup confectioners' sugar 1 stick cold unsalted butter, cut into cubes For the salted caramel: 1½ cups packed light brown sugar 1 cup Strafford Organic Creamery heavy cream 8 tablespoons unsalted butter, softened 1 teaspoon sea salt, such as French fleur de sel For the chocolate topping: 8 ounces dark chocolate (at...
Braised Winter Greens With Radishes
FarmPlate Dec 07, 2010 Real Food Recipes 0 comments
from the FarmPlate Kitchen 1 tablespoon olive oil 1 onion, thinly sliced 2 cloves garlic, minced 1 bunch Red Russian kale, stems removed and chopped in ribbons 1 bunch tatsoi (bok choi or chard will also do), chopped in ribbons 1 bunch breakfast radishes (halved), radish tops chopped Salt and pepper to taste from the FarmPlate Kitchen 1 tablespoon olive oil 1 onion, thinly sliced 2 cloves garlic, minced 1 bunch Red Russian kale, stems removed and chopped in ribbons 1 bunch tatsoi (bok choi or chard will also do), chopped in ribbons 1 bunch breakfast radishes (halved), radish tops chopped Salt and pepper to taste 1 tablespoon apple cider vinegar or rice vinegar (optional) Heat the olive oil...