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Local Oktoberfest Dinner

It’s a lot of fun to celebrate culinary traditions, even when they aren’t necessarily a part of one’s personal cultural heritage. They open our minds and our palates to the unique traditions and flavors of different cultures. With this in mind, we’re sharing a delicious recipe for an Oktoberfest meal with a special Vermont twist! Dabbling in this German culinary tradition is also budget-friendly since many of the ingredients are featured in our weekly sale from September 30th – October 6th so grab your stein and your lederhosen and celebrate the flavors of Oktoberfest!

Cherry Strudel

Our weekly sale from September 30th – October 6th celebrates the culinary traditions of Oktoberfest, and an Oktoberfest celebration isn’t quite complete without a cherry strudel for dessert! You’ll find frozen tart cherries in the weekly sale display and this recipe will help you roll them into a decadently delicious strudel!

Locavore Beef Stew

As our September Eat Local Challenge winds down, we’re excited to share this celebration of local ingredients known as Locavore Beef Stew. It combines many locally-grown items that you’ll find in our weekly sale from September 23rd – 29th, making this a perfect budget-friendly one-pot meal. We also think you’ll love the flexibility of this recipe, as it can be a catch-all for the abundance of produce coming out of your late summer/early fall garden. That’s why you’ll find celeriac in this recipe in the place of the more traditional celery since celeriac is more likely available from a local farm this time of year and offers a very similar flavor profile. No celeriac? No problem! Just use celery, instead.

Locavore Skillet Frittata

This delicious, versatile frittata is the perfect locavore breakfast (or lunch, or dinner) and will score you some points in the Eat Local Challenge. It features a handful of ingredients that can be found in our Weekly Sale from September 16th – 22nd, including local eggs from Shangri-La Farm, local bacon from McKenzie Meats, and local, organic cream cheese from Champlain Valley Creamery. It’s also a perfect catch-all for other local produce that you may want to add to the mix, such as spinach, arugula, peppers, or mushrooms, so feel free to get creative with the add-ins! If you’re looking for a meatless version, simply omit the bacon and increase the cooking fat by about 2 tablespoons.

Localvore Lasagna

As our September Eat Local Challenge rolls on, we wanted to share one of our favorite recipes highlighting a list of fantastic local ingredients. There’s already so much to love about lasagna but when you include Bove’s marinara, Vermont Fresh pasta,  Maplebrook Farm’s ricotta, and Cabot’s mozzarella cheese, this classic comfort food reaches new heights! These ingredients are also featured in our weekly sale from September 9th – 15th,  so it’s a great time to give it a try.

Grilled Caprese Sandwich

If you could condense the flavors of the season into an incredibly delicious sandwich, this is what it would taste like! It’s a hand-held version of the classic Italian Caprese salad featuring a lineup of local ingredients that you’ll find in our weekly sale from August 26th – September 1st, including fresh local bread from La Panciata, fresh local pesto from Vermont Fresh Pasta, fresh local mozzarella from Maplebrook Farm, and fresh local, organic greens and tomatoes. Don’t have a panini grill or griddle pan? A regular skillet will work just fine. 

Prosciutto Pear Panini

This sweet and savory panini celebrates the classic pairing of prosciutto and pears. You’ll find local La Panciata Toscano bread along with organic Bartlett pears and Colameco Prosciutto featured in our weekly sale from August 26th – September 1st, so it’s a perfect time to give it a try. If you don’t have a panini grill at home, simply use a griddle pan or a cast-iron skillet. 

Pan Bagnat

Nobody likes a soggy sandwich, so when we came across this recipe for a tuna sandwich that actually improves as it sits in your lunchbox or picnic basket, we were excited to give it a try. According to recipe creator Melissa Clark, “the longer it sits (up to 24 hours), the better it gets. The flavors marry, the oil and tomato juices mingle, the anchovies dissolve into the bread and all of it coalesces into a sophisticated whole that stays intact when you bite in.” Clark also notes that pan bagnats can be a catchall for whatever vegetables are on hand: crisp hot and sweet peppers, fennel, cucumber, string beans, peas, and scallions all make excellent additions. You’ll find many of the ingredients featured in our back-to-school-themed Weekly Sale from August 19th – 25th, so it’s a perfect time to give it a try!

 

Peanut Butter Raisin Granola Bars

Back to school time is just around the corner and we think these healthy and versatile homemade granola bars will be a big hit with your little lunch packers. You’ll find many of the ingredients featured in the weekly sale from August 12th – 18th, so it’s a perfect time to whip up a batch or two. If nut allergies are of concern, feel free to use sunflower seeds instead of almonds and sun butter in lieu of peanut butter. Also, feel free to be creative with add-ins. Substitute 1/3 cup of the oats for 1/3 cup of shredded coconut, add chocolate chips instead of raisins (or a combo of the two!), sub in other dried fruits, add up to two tablespoons of chia seeds, add cinnamon or cocoa powder…you get the idea!