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 [...]
Today's Meatless Monday on the blog, and we're cooking with greens. Below, Karen Ranz, a volunteer 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 greens! As a Yankee, I always felt conspicuous down South, but something must have gotten [...]
"Just can’t get the kids interested in their peas? Start off with some sliced carrots in the pan, adding the peas during the last few minutes of cooking and announce that you’ll be dining on Keys and Parrots." This is a great tip from Karen Ranz, a volunteer testing and tasting recipes from our Vermont [...]
This Meatless Monday, we have a beet recipe that takes it up a notch with mustard vinaigrette. We also have growing, storage and prep tips from Vermont Fresh: A Fruit and Vegetable Handbook. This recipe was created for us by Karen Ranz, a volunteer testing and tasting recipes from Vermont Fresh. Thank you, Karen! Meatless [...]
In the kitchen this Meatless Monday, we’ve got a recipe for Glazed Parsnips, as well as growing, storage and preparation tips from our Vermont Fresh: A Fruit and Vegetable Handbook. Gisele Hodgdon, a volunteer cooking, tasting and testing recipes out of the Vermont Fresh Handbook worked on this one. Her comments are below in italics. [...]
This Meatless Monday, we've got a recipe for Spicy Napa Cabbage Slaw, as well as growing, storage and preparation tips for Asian greens (bok choy, tatsoi, and Napa, or “Chinese," cabbage) from our Vermont Fresh: A Fruit and Vegetable Handbook. Lila Rees, a volunteer cooking, tasting and testing recipes out of the Vermont Fresh Handbook [...]
