Celery Root Hash Browns

Celery Root Hash Browns

Don't let the imperfect appearance of celery root keep you from enjoying its pleasantly earthy flavor. Just slice off the skin with a knife and use as you would most other root vegetables. These hash browns make a great side dish or addition to Sunday brunch.

Sweet Potato Hash

Sweet Potato Hash

Whether it's breakfast, lunch or dinner you can't go wrong with roasted sweet potatoes and caramelized onions. Top them with an egg for a simple meal. Check out our selection of local sweet potatoes from Laughing Child Farm.

Skillet Ratatouille

Skillet Ratatouille

Ratatouille, a peasant vegetable stew, doesn't need to be slow roasted in the oven for hours on end. Who has that kind of time? This method has plenty of flavor, takes much less effort and yet still captures the essence of the classic French dish. Perfect for the end of summer/early fall harvest.

Sunflower Seed Butter

Sunflower Seed Butter

Peanut allergy? Looking for something different? Sunflower seed butter takes just minutes to make and offers more unsaturated fat, magnesium, zinc, iron and vitamin E than peanut butter.

Homemade Nutella

Homemade Nutella

We find original nutella (at least the version you find here in America) to be too sweet. But this recipe uses just enough maple syrup for only a light sense of sweetness. Use the ingredient amounts as a starting point and adjust (everything other than the hazelnuts) as you like. A good food processor is key here and even then, expect a bit more texture than commercial varieties.

Spring Risotto

Spring Risotto

This risotto recipe uses one of our favorite local spring finds this time of year: shoots. Shoots are the very young stems and leaves of a plant. They're crisp, refreshing and tender. They have a subtle flavor similar to their full grown plant or vegetable - such as peas, sunflowers or radishes - and are an excellent source of nutrients.

Baked Beet Chips

Baked Beet Chips

Who said chips were just made out of potatoes? The key to a perfectly crisp chip from your oven is to make sure you slice the beets as thinly as possible. We suggest using a mandolin or food processor

Curried Lentil Soup in a Jar

Curried Lentil Soup in a Jar

Layers of colorful bulk ingredients are so appealing that all you need is simple ribbon and a recipe card to complete a festive gift presentation. Bulk ingredients are very affordable, too: This recipe (Inspired by The Food Network) makes 5 to 6 servings of organic soup for about $9.

Simple Cranberry Sauce

Simple Cranberry Sauce

Canned cranberry sauce may be convenient but it doesn't compare to freshly made. We have local Vermont cranberries in our produce department and they would make an excellent sauce to accompany your Thanksgiving turkey. From start to finish, this cranberry sauce takes less than 20 minutes.

Charred Summer Salad

One of the early supporters of the Good & Cheap cookbook, Gina, can’t eat gluten and wanted more Mexican-inspired options. The author, Leann Brown, designed this spicy summer salad for her, topped with popcorn for a crunch like croutons. Use smaller zucchini, and save the big ones for muffins. If you own a grill, use it instead of the broiler!

Guacamole with Tomatillos

Peter McGann, a long-time Rutland CoOp member and former employee, is also a local Mexican food authority. You can find his delicious south-of-the-border fare at the Vermont Farmers' Market in Rutland.

Swiss Chard Salad

Swiss Chard Salad

In this recipe, hearty greens are treated like romaine lettuce in a Caesar salad. The bitterness of the greens is delicious alongside the rich dressing. If you’re concerned about the raw egg yolk in the dressing, feel free to omit it. Don't have chard? Sub your favorite hearty green.

Lightly Curried Winter Squash Soup

Lightly Curried Winter Squash Soup

Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this soup to people who think they don’t like squash or curry, and you’ll change some minds. You can substitute any winter squash for the butternut described in this recipe; I just like butternut because it’s faster to peel and chop than its many cousins. But there’s also the option of baking the squash first – see prep notes below – and it widens the array of squash varieties you can easily use.

Oatmeal – Variations, Sweet & Savory

This basic recipe can be dressed up in so many ways, you’ll never get bored. Oatmeal makes a hot and comforting breakfast; it’ll give you energy for a great morning. It’s also extremely inexpensive, so you can spend a little more on lunch and dinner. Try some of the variations below...whether it’s milky and sweet or savory and salty, I’m sure you can find a favorite way to enjoy a hot bowl of oats in the morning!

Whole-wheat Cheddar Jalapeno Scones

These are delicious for breakfast or with a plate of beans, a pile of vegetables, or alongside a chili or stew. Spicy, cheesy, flaky—these are best eaten straight out of the oven.

Banana Pancakes

With the creamy texture and delicious flavor of bananas, these pancakes are stunningly good. You will be seriously popular if you feed these to your family or friends. Another plus: if you have overripe bananas, this is a nice alternative to making banana bread.

Egg Sandwich with Mushroom Hash

Like most sandwiches, this recipe is really flexible. In particular, you can change the hash to use whatever you have around. Sad leftovers can take on new life when turned into a hash and matched with the rich fattiness of a morning egg.