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Localvore Beef Stew

As our celebration of Eat Local Month rolls on, we’re excited to share this celebration of local ingredients known as Localvore Beef Stew. It combines many items that you’ll find in our weekly sale from September 20th – 26th, making this a budget-friendly option. 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 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 this time of year and offers a very similar flavor profile.

Baked Stuffed Apples

This simple, comforting dish makes a perfect Vermont Fall breakfast. You can also opt to swap out the yogurt with a scoop of ice cream or creme fraiche for a decadent dessert. Many of the ingredients are featured in our weekly sale from September 13th – 19th during the peak of our Eat Local Challenge, so it’s a perfect time to give this recipe a try!

Localvore Lasagna

As we kick off the September Eat Local Challenge, 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 sheets, and Maplebrook Farm’s ricotta & mozzarella cheeses, this classic comfort food reaches new heights! These ingredients are also featured in our weekly sale from September 6th – 12th,  so it’s a great time to give it a try.

Prairie Sushi

This recipe is a fan favorite from one of our Co-op staffers. She loves making this dish for her kids’ lunchboxes and says it works equally well as an appetizer. Many of the ingredients are featured in our weekly sale from August 23rd – 29th, so it’s a perfect time to give it a try!

Poke Bowl

A poke (POH-kay) bowl is a traditional Hawaiian dish that has become all the rage here on the mainland.  Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish — usually tuna — which is then tossed over rice and topped with vegetables and umami-packed sauces. If you can get your hands on some sushi-grade tuna, we certainly encourage you to give this recipe a try without searing the tuna. Our weekly sale from August 9th – 15th celebrates the poke bowl and features some wonderful yellowfin tuna steaks which are not sushi-grade, so please sear the tuna first. Not a tuna fan? Try cooked shrimp or crab meat! Want a vegetarian version? Try using tofu cubes! And feel free to get creative with the vegetables.

Chickpea Cheddar Quesadillas

It’s back to school time! If your plan is to pack the lunchbox with healthy foods that your kid will actually enjoy eating, we think you’re going to like this recipe. It packs a healthy protein punch and the addition of some salsa and some avocado slices will up the veggie ante. Just remember to toss your avocado slices in a bit of salt and lemon juice to keep them from browning. The quesadillas do require some light prep work, but they keep well in the fridge for up to three days and in the freezer for up to three months, so you can make a batch on a weekend day when you have a few minutes to spare.

Summer Pasta Salad

Looking for a cool meal for a hot summer night? Or a tasty make-ahead dish to take to a summer potluck? This pasta salad combines fresh, seasonal summer veggies & local pasta with tangy dressing, olives, and feta for a perfectly balanced summer meal. Many of the ingredients are featured in our weekly sale from July 12th – 18th, so this one’s easy on the wallet, too! Feel free to be creative with veggie add-ins. This is the kind of salad that can be built around just about any veggies that are abundant in your garden (or the local farm down the road) this time of year.

Watermelon Feta Appetizers

Sweet, juicy watermelon, tangy balsamic sauce, and savory feta are delightful in this simple, elegant appetizer.

Watermelon Pops

Looking for an easy, healthy treat guaranteed to cool you down on a hot summer day? Check out these watermelon pops! They’re a perfect addition to your July 4th barbecue menu. They’re gluten-free, dairy-free, and vegan-friendly.  No freezer pop molds? No problem! Just use a standard ice cube tray. You can add sticks for a hand-held treat, or leave them stick-less and add to water, lemonade, or any beverage of your choice for fun flavored ice cubes!

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Summer Solstice Rolls

These simple summer solstice rolls make a perfect cool meal on a warm summer night. This recipe is extremely versatile, so feel free to use any fresh, colorful summer veggies you happen to have on hand. Our weekly sale from June 21st – 27th features a handful of the ingredients listed, making this one easy on the budget, too! If you don’t plan to serve the rolls right away, try rolling them in plastic wrap until you’re ready to eat. This will prevent the rolls from becoming soggy or sticking together.