The University of Vermont Medical Center HealthSource healthy recipe blog is your leading source for articles on healthy recipes, eating tips and dietary information from industry experts. Read through a collection of healthy eating articles featuring a variety of recipes. The HealthSource healthy recipe blog features an array of regular authors and contributors from the medical world including doctors, nutritionists, dieticians and nurse practitioners.
Mixed greens are the harvest of the month for May. Spring is the perfect time to add mixed greens to your plate and palate. You can harvest, or buy mixed greens at farmer’s markets and grocery stores. In Vermont, you can find many different varieties of greens that are grown locally. The History of Mixed […]
Do you have a standard go-to lettuce when you make a salad? It’s time to excite your taste buds and learn about the wide variety of salad greens we have available here in Vermont, each with their own characteristic appearance and unique taste. It is important that we distinguish between lettuce and salad greens. There […]
For many, Memorial Day is the unofficial start of barbecue season. For Richard Jarmusz, executive chef at the UVM Medical Center, it’s the perfect time to change up your menu with local meats, seasonal vegetables, and your own homemade BBQ sauce (hint: it’s easier than you think to make!). Chef Jarmusz provides his tips – […]
Mixed greens are the harvest of the month for May. Spring is the perfect time to add mixed greens to your plate and palate. You can harvest, or buy mixed greens at farmer’s markets and grocery stores. In Vermont, you can find many different varieties of greens that are grown locally. The History of Mixed […]
Mixed greens are the Harvest of the Month for May. Spring is the perfect time to add mixed greens to your plate and palate. You can harvest, or buy mixed greens at farmer’s markets and grocery stores. In Vermont, you can find many different varieties of greens that are grown locally. History The varieties that […]
Crisp, versatile and rich in vitamin A, carrots are a great choice on busy weeknights and well worth utilizing all year long — not just in the throes of winter, when root vegetables dominate the produce scene. History Carrots are derived from a Middle Eastern crop called Queen Anne’s lace. This wild ancestor is also […]
Known for their satisfying crunch, we often refer to carrots as the “ultimate” health food. These root vegetables were first cultivated thousands of years ago in Europe and southwestern Asia. They looked and tasted quite different than the carrots we enjoy today. Dutch growers in the 16th and 17th centuries developed the orange variety we […]
Crisp, versatile and rich in vitamin A, carrots are a great choice on busy weeknights and well worth utilizing all year long — not just in the throes of winter, when root vegetables dominate the produce scene. So spring into May with carrots! History Carrots are derived from a Middle Eastern crop called Queen Anne’s […]
Vermonters have harvested maple syrup for a long time. Syrup is made by boiling sap into a concentrate. Use it to top pancakes, mix into a salad dressing, or create a glaze for roasted vegetables. History Native Americans tapped maple trees for hundreds of years to access its sap. European settlers made their way to […]
Vermonters have harvested maple syrup for a long time. Syrup is made by boiling sap into a concentrate. Use it to top pancakes, mix into a salad dressing, or create a glaze for roasted vegetables. History Native Americans tapped maple trees for hundreds of years to access its sap. European settlers made their way to […]
