3/4lbkale, stemmed, washed and chopped, slightly damp 1Tbspolive oil 1lbyellow summer squash, sliced 2garlic cloves, minced Salt to taste 1tspfresh thyme leaves OR 1/2 teaspoon dried thyme leaves 1/2cupwater or vegetable stock Black pepper to taste Heat oil in large skillet over medium heat. Add squash and cook, for about 5 minutes, stirring occasionally until […]

1large green bell pepper, chopped 1large red bell pepper, chopped 1large onion, chopped 1cupchopped tomato 1cupdistilled white vinegar 3/4cupsugar 1tspcelery seeds 1tspturmeric 1/2tspsalt 1/2tspmustard seeds 1/2tspdried tarragon, crumbled Combine all ingredients in a heavy large saucepan. Boil over medium-high heat until mixture thickens slightly, stirring occasionally, about 35 minutes. Cool, cover and refrigerate. (Can be […]

1cupcantaloupe, chopped 1jalapeno pepper, seeded and diced 1/4cupred onion, diced 1/4cupcilantro, freshly torn 1lime, juiced 1/4tspsalt Combine all the salsa ingredients in a bowl, seasoning with the salt. Toss well and let sit until ready to eat. Serve with your favorite tacos or tortilla chips! print recipe Learn more about Nutrition Services at The UVM […]

3Tbspolive oil 3Tbspred wine vinegar 1tspminced garlic 1/2tspdried oregano Coarse salt and freshly ground pepper 1head romaine lettuce, torn into bite-size pieces 1ptcherry or grape tomatoes, halved 1 1/2cupscrumbled feta cheese, (8 ounces) 1/2red onion, halved and thinly sliced 1large cucumber, peeled, halved and thinly sliced 1/2cupKalamata olives, pitted In a large bowl, combine the […]

6 8cupsmixed greens, torn into bite-size pieces 1/2cupdried cranberries 1cupslivered almonds, lightly toasted 1cupfeta cheese, crumbled 1/2cupolive oil 1/8cupcider vinegar (you can substitute balsamic vinegar) 2Tbspsugar 1/2medium onion, chopped 1/2tsppaprika 1/8tspdry mustard 1/8tsppepper 1/8tspcelery salt Combine greens, cranberries, almonds, and feta in a large bowl. Whisk olive oil, cider vinegar, sugar, onion, paprika, dry mustard, […]

8 3lbcarrots, peeled and sliced on the bias to 1 1/2– inch long pieces (slice thicker portions into halfs). Thicker carrots are preferred. If thin reduce roasting time as needed. 3Tbspolive oil Salt and freshly ground black pepper 3Tbsphoney 1 1/2Tbspapple cider vinegar 2 1/2Tbspfresh parsley, chopped 1Tbspfresh thyme leaves Preheat oven to 400° F. […]

1cupmaple syrup 1 1/2cupsbalsamic vinegar 1/4cupginger puree 1/4cupDijon mustard 1cupolive oil Place maple syrup, balsamic vinegar, ginger puree and Dijon mustard into a blender. Pulse to combine. Slowly add olive oil in a steady stream to the mixture with the blender running. Store in the refrigerator for up to 30 days. print recipe Learn more […]

4 1bag coleslaw mix 1lbpork sausage 2cloves garlic, minced 1tspground ginger 1/4cuponion, diced 1tspsalt to taste Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 minutes on medium heat. Remove lid, stir/toss and taste. Finish to your taste/texture preference. Yummly.com print […]

2lbbeets (any color, but best with golden) 2ozorange juice 2ozgrapefruit juice 1tspDijon mustard 1Tbspbrown sugar Preheat oven to 375° F. Steam beets until they are soft; if they are unpeeled, peel beets. Combine the two juices. Add brown sugar and Dijon mustard to the juices. Mix thoroughly. Pour mixture over beets. Cook in the oven […]

6 1medium acorn squash (1 1/2 Ib), quartered lengthwise, seeded, cut into 1/3” slices 1medium delicata squash (1 Ib), halved lengthwise, seeded, cut into 1/3” slices 2Tbspplus 1/4 cup olive oil, divided Sea salt freshly ground black pepper 4tspapple cider vinegar 1/2cupcooked wheat berries, drained, cooled 2ozsmall red or green mustard leaves (about 4 cups, […]