Cooking With VT Fresh
Simple Sauteed Asparagus
Asparagus, the flavor of sunshine and spring. Asparagus, asparaguses or asparagi, no matter how you say it, now is the time for these lovely green shoots. Easily recognizable for their spear like shape, asparagi have a buttery sweet flavor with a hint of earthy bitterness. Our recipe for Simple Sauteed Asparagus is easy to prepare and a great way to add sunshine to your day.
Baked Cabbage Stacks
If you’re like me sometimes you open your produce drawer to find small amounts of this and that; not quite enough to make a single ingredient side dish but certainly enough to inspire a recipe. That’s what happened here. A cabbage on hand, a handful of mushrooms, a couple of carrots, an onion or two and a few panty staples inspired this dish. I served the Baked Cabbage Stacks over steamed rice and topped with a fried egg. Lots of flavor, nicely balanced and enjoyed by the family; another dinner done!
Roasted Rainbow Radishes
Roasted Rainbow Radishes are a burst of sunlight on a rainy day! Purple daikon and watermelon radishes pair up in this beautiful roasted radish dish. A drizzle of olive oil, and a sprinkle of salt and pepper is all it takes to make this rainbow appear. Purple daikon and watermelon radishes are part of the winter radish family; winter radishes are sowed in late summer or early fall and take 8-10 weeks to mature and are ready to harvest before winter sets in, making them perfect for winter storage.
Miso Glazed Cucumbers
Feeling adventurous? 3 flavorful ingredients and a sauté pan is all it takes. Get ready to step outside the icebox with our recipe for Miso Glazed Cucumbers. I know what you’re thinking, can you really cook a cucumber; and do you want to? Yes, you can and yes, you do. Let's get cooking!
Are You In Need of Help?
Are You In Need of Help?
If you’re in need of help, the Foodbank has programs that can help you get the food you need.
