Explore our curated collection of 16 recipes originally created by ediblevermont.ediblecommunities.com.
Brussels sprouts might be the most controversial vegetable there is; you either love them or you hate them. Add bacon, Parmesan, and that extra crispness that can only be achieved by roasting, and you are going to find a new love for the humble Brussels sprout!
This recipe makes a generous amount of dough, just right for a big batch of holiday cookies. If you are decorating these cookies with royal icing, you may want to purchase clear vanilla extract, which will flavor the icing without changing the color. Don’t throw away the empty vanilla pod—you can place them in a jar with granulated sugar to make vanilla sugar.
Red wine braised short ribs served over rich, creamy polenta will fill you up, nourish your body, and give you that burst of savory flavor. This recipe is so simple to make, you can enjoy it on a weeknight, and yet with the proper presentation it makes a fantastic meal to share with guests.
The dough is suitable for making gingerbread houses as well as cookies. It has a nice gingery bite, which serves it well when blanketed with sweet royal icing. But if you prefer a milder flavor, you can decrease the amount of ginger to 2 teaspoons. Make sure the butter is quite soft before mixing the dough.
Fondue is a perfect meal to prepare and share with friends. The fondue can be cooked gently on the stovetop or using a fondue pot set over a heat source. A sturdy pot with an enameled interior ensures even melting and easier cleanup. At the end of the meal, be sure to savor the thin crust of toasted, deeply golden cheese that has formed on the bottom of the pot!Traditional accompaniments include cubed bread, pearl onions, and cornichons, but you can expand with roasted or crisp vegetables, cured meats or sausages, or whatever you fancy.
Enjoy this hearty soup, one of Vermont Country Deli’s most popular during the winter months.
For a family-style presentation, consider slicing the chicken over a scattered bed of frisée and/or baby spinach leaves. We love a roasted vegetable and squash salad with farro or quinoa as a hearty accompaniment.
Instead of store-bought piecrust, try your hand at homemade pie dough. For a savory application such as for quiche or pot pie, omit the sugar and consider adding a little dried thyme, parsley, and/or tarragon. For a beautiful shine, brush the dough with a little milk or a beaten egg before baking. This simple and buttery crust makes a perfect base or topping for chef Amy Chamberlain’s chicken pot pie recipe.
Creamed spinach provides the perfect side to a perfectly cooked steak entrée.
I created this recipe when I had a sheet pan of leftover roasted veggies. I pulsed them in the food processor into chunky bits, slightly reminiscent of ground beef, and added them to classic chili ingredients. This dish has wonderful flavor and checks most of those dietary restriction boxes! I do love to serve it with a corn muffin. I make mine bougie by adding canned green chilis and shredded Vermont cheddar to the batter of Jiffy Corn Muffin Mix!
You can’t really get more Vermont than sharp cheddar cheese. Or maybe you can—add a locally brewed IPA to your soup and you’re looking at two of Vermont’s most iconic ingredients. You can use your favorite IPA, and because the soup only requires 12 ounces, there should be plenty left to enjoy alongside your soup.
These baked beans take several hours to cook, and while they cook, they fill your whole house with a wonderfully sweet maple aroma, leaving you anticipating the sweet and savory delicious dinner that is coming. I like to use Marfax beans for this recipe. This heirloom variety is easy to grow and offers the best creamy texture of any bean, but really any kind of dry bean will work wonderfully.
It is hard to beat a locally raised grass-fed steak—but add butter with freshly picked herbs and you have found the key to my heart. There is just something about those fresh spring herbs that my taste buds have longed for all winter long, and when parsley, basil, and rosemary become ready in late spring you won’t be able to get enough of this herb butter. Fresh herbs are wonderfully easy to grow, whether you have a big home garden or just a window box. Basil, parsley, summer savory, and rosemary take up very little space, and the reward of having fresh herbs at your fingertips makes it a no-brainer.
Is it really candy if it’s good for you? These little beauties are made with crunchy granola, your choice of nut butter, and a smooth layer of rich chocolate. They’re sweet, snackable, and just the right size to keep cravings in check…if you can stop at one, that is!
Chicken pot pie was a tavern classic at The Perfect Wife. There we served it in a bread boule topped with creamy mashed potatoes. Later during the pandemic, I crusted the pie with the mashed potatoes on top and sold them by the dozen. This is one of my most-requested dishes every winter! You also can make this pot pie with turkey, swapping sage for the dried basil.
A bowl of cheddar ale soup offers the perfect balance of creamy decadence kept light thanks to the addition of Vermont India Pale Ale. Add some crumbled bacon on top for crunch.