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Skillet Cornbread

Our weekly sale celebrates Southern Cuisine from March 28th – April 3rd and features fabulous local, organic cornmeal from Nitty Gritty Grain Company of Charlotte, VT. Mix it up with a few other simple ingredients for an easy Skillet Cornbread that pairs beautifully with this Southern-Style Pinto beans recipe (organic pintos are also featured in the weekly sale!). The skillet allows the cornbread to get extra crispy and golden on the outside, with a soft, smooth interior – perfect for dunking into a big bowl of beans or crumbling into the pot-liquor from your collard greens. Warning – consumption may cause you to begin speaking with a Southern drawl.

Karin’s Collards

Our weekly sale from March 28th – April 3rd celebrates Southern cuisine and we think you’ll love this collard recipe that comes from one of our resident Southern transplants. Karin suggests that you make a big, hearty pot and don’t forget to dunk your cornbread in the pot liquor (collard broth). It’s quite the Southern delicacy. 

Southern-Style Pinto Beans

Cooking with dried beans is one of our favorite ways to make food dollars stretch a mile while still having a delicious, nutritious, protein-packed meal. These organic dried pinto beans are featured in the Southern Cuisine-themed weekly sale from March 28th – April 3rd, and when paired with a few simple ingredients and very minimal effort, you can transform them into a big, hearty meal that holds its own as a main dish or as a side. Make an extra large pot and freeze your leftovers for a no-fuss meal on a busier night, or stash into lunch-sized portions for a quick pack-and-go lunch. This is the kind of meal that is almost better on the second and third day. The flavors just seem to get richer and more robust. Enjoy over rice and/or with a fresh wedge of skillet cornbread.

Baked Apples with Oatmeal & Yogurt

This hearty sugaring-season breakfast is a staff favorite and you’ll find many of the ingredients in our weekly sale from March 14th – 20th. 

Corned Beef & Cabbage

You needn’t be Irish to celebrate the food traditions of St. Patrick’s Day. You’ll find all the components you’ll need in our weekly sale display from March 7th – 13th and this recipe will help you pull it all together! 

Traditional Irish Soda Bread

The oldest known reference to a published Soda Bread recipe comes from the November 1836 edition of Farmer’s Magazine in London, referencing a recipe published in an Irish newspaper in County Down, Ireland that same year. The author of the recipe proclaims “there is no bread to be had equal to it for invigorating the body, promoting digestion, strengthening the stomach, and improving the state of the bowels!”. The use of soda ash in baking bread is originally credited to American Indians who used  it to leaven their bread prior to 1800, though the state of poverty in Ireland in the early 1800’s made it the simplest and least expensive daily bread to put on the table, thus making it their adopted method of choice and one that is now synonymous with Irish culture.

All recipes for traditional soda bread contain nothing more than flour, baking soda, buttermilk, and salt. This was a daily bread that didn’t keep long and had to be baked every few days.  It was not until well past the mid 19th century that recipes began including whiskey, candied fruit, caraway seeds, raisins, or other festive ingredients. This particular recipe from The Society for the Preservation of Irish Soda Bread offers options for both – just in time for St. Patrick’s Day!

Creole Jambalaya

Planning a Mardi Gras celebration? Our weekly sale from February 28th – March 6th celebrates Creole cuisine and we think you’ll love this jambalaya recipe! It comes from a staff member that grew up in the South and has fond memories of the food and cultural traditions surrounding the holiday. This jambalaya is a bit soupier than some traditional versions of the dish, but this is the way her family always made it so that there was plenty of liquid to sop up with a crusty baguette. 

Coconut Cream Pie

Even if you’re not an avid mathematician, it’s perfectly acceptable to celebrate Pi Day (March 14th) by baking up a delicious pie! This one is bursting with coconut flavor and just the right amount of subtle sweetness. According to the recipe’s author, “it’s ethereally light and a full-on tribute to the delicate, unique flavor that is coconut.” We also think you’ll agree that it’s totally worth it to make your own sweetened coconut for the topping, rather than relying on the commercially processed sweetened coconut. 

Thai Red Curry Ramen

A 30-minute ramen recipe? Can it really be true? Thanks to the folks at Joe’s Kitchen in Montpelier, the long-simmered bone broth base for this recipe has already been prepared, so all that remains for you to do is to toss in the protein, veggies, and noodles and you’ve got a rich, flavorful ramen that tastes as though you’ve spent hours hunkered over the stove. You’ll find many of the ingredients featured in our weekly sale from February 21st – 27th, so it’s a great time to give this one a try!

Curry Braised Chicken Thighs

This simple, hearty one-skillet meal is a perfect weeknight recipe and features a handful of ingredients that you’ll find in our weekly sale from February 14th – 20th. Budget-friendly chicken thighs lend themselves well to this braising method and quickly become buttery and fall-off-the-bone tender. Feel free to try other vegetable variations such as cubed sweet potato, carrots, or spinach and serve over plenty of basmati rice to soak up this flavorful sauce.