Browse by Tag: onions

French Roasted Onion Soup

These grey, wet, cold May days have us turning back to some cold weather soups.  There are lots of onions that want to get sliced up and caramelized….perhaps into soup? And don’t those French know how to do it right! And I bet some fresh scallions on top would be lovely though distinctly not traditional! […]

Chorizo Tacos

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. […]

Carrot Soufflé

  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 […]

Root Vegetable Bread Pudding

What a great different way to enjoy the early spring abundance of eggs along with the solid staples of our root veggies!  Thanks Donna for another great recipe idea. 4 C root vegetables (I used beets and carrots) 1 1/2 C Onions – chopped 1 clove garlic – crushed Salt and pepper Thyme Lard 1 […]

Creamy Beetroot Risotto

Based on BBC Good Food Recipe So creamy, delicious and what a color!  A great different way to enjoy your beets. Ingredients: 2 lb (approx) cooked beets (either previously roasted, or boiled) 4 Tablespoons Lard 2 Onions, chopped 2 Garlic cloves, chopped 2 C risotto rice 1 C white wine 6 C hot stock/bone broth […]

Braised Tomatillo Pork

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 a few years ago in Local Banquet, a great Vermont magazine devoted […]

Summer’s Last Hurrah Panzanella

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 […]

Spanish Omelette

This is a quick and hearty dish, perfect for times (such as the heart of winter) when there are lots of eggs. Though the classic recipe uses only potatoes, onions, salt, oil, and eggs you can add any other ingredients or seasonings you’d like for almost endless variation. Ingredients 4-7 small to medium potatoes 1 […]

Pumpkin Chorizo Lasagna

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 […]

Onion Soup [Soupe à l’Oignon]

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) […]