Flavors of Fall

Fall Harvest Salad

This salad is bursting with the flavors and colors of fall! It’s simple to pull together and you’ll find many of the ingredients featured in our weekly sale from November 2nd – 8th! Enjoy it as a side salad, or bulk it up with a cup of cooked quinoa and serve it as your main course. Either way, we think you’ll love the flavors and textures of this delicious dish!

Pumpkin Soup

We’re on a mission to spread the word that pumpkins are so much more than holiday decor! They’re incredibly nutritious, their seeds can be roasted for a healthy prebiotic-packed snack, and their pulp can be easily roasted and transformed into myriad mouth-watering dishes from pumpkin curry to pumpkin cheesecake and beyond. This pumpkin soup recipe is simple to make and it freezes beautifully. Pick up a pie pumpkin or two while they’re featured in our weekly sale from October 19th – 25th and reintroduce yourself to this versatile seasonal squash!

Crispy Roasted Brussels Sprouts

If you’re looking for a Brussels sprouts recipe to convert those who’ve sworn off this cruciferous vegetable at your Thanksgiving table, this one’s for you. The crispy caramelized sweetness of sprouts and shallots is beautifully balanced by the bright acidity of lemon juice and Worcestershire. It’s also simple to pull together, taking about 35 minutes from start to finish. You’ll find Brussels sprouts featured in our weekly sale from November 17th – 23rd, just in time for your holiday feast. If you’re not feeding a crowd, feel free to half the recipe and use one sheet pan.  

Maple Candied Sweet Potatoes

Looking for a simple, crowd-pleasing sweet potato side dish for your Thanksgiving spread? Look no further! You’ll find local, organic sweet potatoes from Laughing Child Farm featured in our Weekly Sale from November 17th – 23rd, just in time for the big feast!

Herbed Mashed Potatoes

Making mashed potatoes can be as simple as whipping together two or three ingredients, but for Thanksgiving, it feels right to give your spuds some special treatment. This herbed mashed potato recipe does just that, by first steeping milk and cream with savory herbs and garlic to bring this classic recipe to new heights. You’ll find local, organic gold potatoes in our weekly sale from November 10th – 16th, giving you time to taste-test this recipe in advance of your holiday feast. 

Fall Harvest Salad

This salad is bursting with the flavors and colors of fall! It’s simple to pull together and you’ll find many of the ingredients featured in our weekly sale from November 3rd – 9th! Enjoy it as a side salad, or bulk it up with a cup of cooked quinoa and serve it as your main course. Either way, we think you’ll love the flavors and textures of this delicious dish!

Fall Harvest Salad

This salad is bursting with the flavors and colors of fall! It’s simple to pull together and you’ll find many of the ingredients featured in our weekly sale from November 3rd – 9th! Enjoy it as a side salad, or bulk it up with a cup of cooked quinoa and serve it as your main course. Either way, we think you’ll love the flavors and textures of this delicious dish!

Pumpkin Mousse

Looking for an easy no-bake fall dessert? Look no further! This no-bake pumpkin mousse comes together in a snap and delivers the comforting, warming flavors and colors of fall. You can use canned pumpkin, or feel free to roast and puree your own. Any remaining puree that isn’t needed for this recipe will freeze beautifully until you’re ready to use it for your holiday pumpkin pie! You’ll find local, organic sugar pie pumpkins and Vermont Creamery crème fraîche in our Weekly sale from October 20th – 26th, so it’s a great time to give this tasty treat a try!

Pumpkin Soup

We’re on a mission to spread the word that pumpkins are so much more than holiday decor! They’re incredibly nutritious, their seeds can be roasted for a healthy prebiotic-packed snack, and their pulp can be easily roasted and transformed into myriad mouth-watering dishes from pumpkin curry to pumpkin cheesecake and beyond. This pumpkin soup recipe is simple to make and it freezes beautifully. Pick up a pie pumpkin or two while they’re featured in our weekly sale from October 20th – 26th and reintroduce yourself to this versatile seasonal squash!

Crispy Roasted Brussels Sprouts

If you’re looking for a Brussels sprouts recipe to convert those who’ve sworn off this cruciferous vegetable at your Thanksgiving table, this one’s for you. The crispy caramelized sweetness of sprouts and shallots is beautifully balanced by the bright acidity of lemon juice and Worcestershire. It’s also simple to pull together, taking about 35 minutes from start to finish. You’ll find Brussels sprouts featured in our weekly sale from November 18th – 24th, just in time for your holiday feast. If you’re not feeding a crowd, feel free to half the recipe and use one sheet pan.