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Meatless Monday

Meatless Monday Feature: Carrots

Today’s Meatless Monday blog was written by Sara and Heather, volunteers testing and tasting recipes from our Vermont Fresh: A Fruit and Vegetable Handbook. Join these two home cooks as they explore Carrots!  We tested the Carrot Fritters Recipe on January 3, 2016. Estimated cost: $2.35 for the complete recipe Serves: 3 people (if accompanied by […]
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Meatless Monday Feature: Leeks

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Today’s Meatless Monday blog was written by Catherine Bilinski, a volunteer testing and tasting recipes from our Vermont Fresh: A Fruit and Vegetable Handbook. She takes us into her kitchen and shares her stories and tips for cooking a delicious Braised Scallions or Leeks in Mustard-Cream Sauce with Smoked Spanish Paprika.  Serves 4 This accompanies a pork loin […]
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Meatless Monday Feature: Tomatillo Stew

tomatillos
Today’s Meatless Monday blog was written by Catherine Bilinski, a volunteer testing and tasting recipes from our Vermont Fresh: A Fruit and Vegetable Handbook. She takes us into her kitchen and shares her stories and tips for cooking with tomatillo stew. Tomatillo Stew – serves 6 (adapted from the Mexican Hass Avocados Importers Association: allrecipes.com) Ingredients 3 tablespoons […]
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Meatless Monday Feature: Cucumbers

Cucumber and slices isolated over white background
Today’s Meatless Monday on the blog, and we’re cooking with greens. Below, Rebecca Duranleau, Executive Director at O.U.R House of Central Vermont and a volunteer who is testing and tasting recipes from our Vermont Fresh: A Fruit and Vegetable Handbook, takes us into her kitchen and shares her stories and tips for cooking with cucumbers! […]
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Meatless Monday Feature: Beans

beens
Today, in the Meatless Monday kitchen, we are featuring two recipes for beans, as well as bean growing, storage and preparation tips from our Vermont Fresh: A Fruit and Vegetable Handbook. Potato and Green Bean Salad Serves 8-10 4 Cups cubed red skin potatoes 2 Cups fresh green beans 1 sweet onion, finely chopped 3 stalks […]
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