RAFC

Ginger Sesame Dressing

Full Sun Company, based in Middlebury, visited the Co-op earlier this month. Full Sun began in early 2014, milling a small run of locally grown sunflower & non-GMO canola seeds for Vermont farm stands, stores & kitchens. Full Sun oils come to you…

falafel, chickpeas, baked

Baked Falafel

Falafel is a Middle Eastern staple simply made from ground chickpeas and a few flavorings. Most agree that the key to good falafel is using soaked, dried chickpeas, rather than cooked. That means you’ll want to soak the chickpeas overnight…

cheese, cheese sauce, nachos

A Simple Cheese Sauce

There are countless ways to enjoy a cheese sauce. Poured over nachos or vegetables, in mac and cheese or all on its own for dipping. You choose. You can also choose the type of cheese that goes into it. Cheese sauces…

almond milk, nuts

Almond Milk

There are at least a dozen ways to make a non-dairy milk beverage these days. But almond is always a reliable and effortless choice. We like to keep things simple with the addition of just a little salt, maple syrup…

brussels sprouts, pan fried

Quick, Pan Fried Brussels Sprouts

A quick pan frying of Brussels sprouts provides a simply browned and caramelized result. Top with a little cheese and even the most Brussels sprouts adverse may give these a try.

apple chips, oven baked apple chips

Oven Baked Apple Chips

Apple chips make a great fall snack and a good way to use up that bag of apples from the local orchard. These are easy to make but do take some time in the oven, so plan ahead. You might…

seed butter, peanut butter alternative

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.

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