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Weekly Sale

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! 

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. 

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.

Chili

Planning a gathering for the big game?  Whether you’re a sports fan or not, we think you’ll love this hearty chili recipe. It’s a simple, one-pot meal that can feed a big crowd and it features a handful of ingredients from the weekly sale display from January 31st – February 6th, so it’s easy on the budget. Using dried beans requires a little more advanced preparation (soaking) and a longer cooking time, but dried beans are much more economical and the longer cook time allows much more flavor to develop.  Cook up an extra large pot and freeze the leftovers for a busier weeknight. You’ll be so glad you did!

Homemade Pizza

Making pizza at home might seem intimidating – especially compared to the relative ease of popping a pre-made frozen pie into the oven, but we think you’ll agree that nothing tastes better than homemade and the process is actually quite simple. PaneBelle’s organic pizza dough is featured in our weekly sale from January 24th – 30th, along with local Maplebrook fresh mozzarella, local Bove’s pizza sauce, and a handful of perfect pizza toppings, so it’s an excellent time to try your hand at homemade pizza! Feel free to get creative with the toppings. This recipe makes 2 thin-crust 12” pizzas. If you prefer a thicker crust, follow the same instructions but create one larger pizza.