Browse by Tag: onions

Braised Tomatillo Pork

May 31, 2021 – 8:14 am

Our farm version of this recipe was inspired by and based on a recipe from Rick Bayless, but we adapted both to our liking and what the farm offers.  We chose this as the recipe to use in a profile of the farm several years ago in Local Banquet, a great Vermont magazine devoted to […]

By Laura | Posted in Eating from the Farm: Cooking Ideas | Also tagged , , | Comments Off on Braised Tomatillo Pork

French Roasted Onion Soup

March 19, 2020 – 8:35 am

With the current world pandemic and people being home perhaps with more time to cook, some onion soup might be a great option. Onions and broth are BOTH super good for your immune system (see links above for details) and it is a cozy, soothing dish (with or without the cheese). And if you have […]

By Laura | Posted in Eating from the Farm: Cooking Ideas | Also tagged , | Comments Off on French Roasted Onion Soup

Spanish Omelette

April 4, 2019 – 9:22 am

Penelope introduced us to this dish years ago and I nearly forgot about it.  But it is perfect for this season when you still want something warm and hearty. But given the greens are starting to pop (and there are still plenty pre-blanched in the freezer), I think this week it is going to get […]

By Penelope | Posted in Eating from the Farm: Cooking Ideas | Also tagged , | Comments Off on Spanish Omelette

Creamy Beetroot Risotto

January 31, 2019 – 8:03 am

Based on BBC Good Food Recipe So creamy, delicious and what a color!  A great different way to enjoy your beets. Thanks Donna (as always) for a great introduction! Ingredients: 2 lb (approx) cooked beets (either previously roasted, or boiled) 4 Tablespoons Lard or other yummy fat 2 Onions, chopped 2 Garlic cloves, chopped 2 […]

By Donna Farley | Posted in Eating from the Farm: Cooking Ideas | Also tagged , , , | Comments Off on Creamy Beetroot Risotto

Root Vegetable Bread Pudding

January 4, 2018 – 8:29 am

What a great different way to enjoy the abundance of eggs along with the solid staples of our root veggies and have something baking in the oven during these cold days!  Thanks Donna for another great recipe idea. 4 C root vegetables (I used beets and carrots) 1 1/2 C Onions – chopped 1 clove […]

By Donna Farley | Posted in Eating from the Farm: Cooking Ideas | Also tagged , , , , | Comments Off on Root Vegetable Bread Pudding

Chorizo Tacos

June 30, 2016 – 8:13 am

Tacos offer wonderful tastes and SO much flexibility!   Our own pasture-raised pork transformed into link chorizo sausage by Green Mountain Smokehouse offers an quick and EASY way to some delightful tacos.    Add to that the newly available LOCAL corn tortillas made in Warren by All Souls Tortilleria and it is a local delight. […]

By mari | Posted in Eating from the Farm: Cooking Ideas | Also tagged , , , | Comments Off on Chorizo Tacos

Carrot Soufflé

March 30, 2016 – 8:25 am

  Another recipe tested on farmers for lunch, and it got a thumbs up all around.  We found the carrot souffle particularly nice paired with some spicy items — we had a spicy dressing on a salad, but with a spicy meat dish it would be great too. Ingredients 3lb Carrots 3 Tablespoons Lard/Butter 1 […]

By Donna Farley | Posted in Eating from the Farm: Cooking Ideas | Also tagged , , | Comments Off on Carrot Soufflé

Summer’s Last Hurrah Panzanella

September 24, 2014 – 8:21 am

from Smitten Kitchen Ingredients 3 tablespoons good olive oil 1 small French bread or boule, cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2 large ripe tomatoes, cut into 1-inch cubes 1  cucumber, unpeeled, seeded, and sliced 1/2 inch thick 2 bell peppers, seeded and cut into 1-inch cubes 1/2 onion, cut in […]

By Laura | Posted in Eating from the Farm: Cooking Ideas | Also tagged , , | Comments Off on Summer’s Last Hurrah Panzanella

Pumpkin Chorizo Lasagna

February 26, 2013 – 3:06 pm

This recipe comes from a good friend of mine.  As long as I’ve known her, she’s had that god-given culinary instinct–she can throw seemingly random ingredients together, perform some alchemy in the skillet, and voila! Delicious dishes 24/7. She pulled this twist on the classic lasagna for the first time a few years ago, and […]

By Laura | Posted in Eating from the Farm: Cooking Ideas | Also tagged , , | Comments Off on Pumpkin Chorizo Lasagna

Onion Soup [Soupe à l’Oignon]

November 13, 2012 – 8:31 pm

From SmittenKitchen.com, adapted from Mastering the Art of French Cooking 1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions 3 tablespoons (42 grams or 1 1/2 ounces) unsalted butter 1 tablespoon (15 ml) olive oil 1 teaspoon (5 grams) table salt, plus additional to taste 1/4 teaspoon (1 gram) […]

By Laura | Posted in Eating from the Farm: Cooking Ideas | Also tagged | Comments Off on Onion Soup [Soupe à l’Oignon]