Vegetarian Archives - Page 16 of 24

Deviled Eggs

Posted May 5, 2016 by emily in Appetizers, Favorite Recipes, Gluten-Free, Vegetarian

From Windy Willer in our Human Resources Department. Be sure to use local eggs!

Stewed Rhubarb

Posted May 5, 2016 by emily in Dessert, Favorite Recipes, Gluten-Free, Side Dish, Vegan, Vegetarian

Rhubarb doesn’t need strawberries to be delicious. This versatile sauce can be served as a side dish, a topping for vanilla ice cream, or a dessert to eat by itself.

Freund’s Farm’s Sweet Corn Pudding

Posted May 3, 2016 by emily in Favorite Recipes, Side Dish, Vegetarian

Many Cabot farmers grow sweet corn and make their own version of this traditional Sweet Corn Pudding recipe. Theresa Freund’s dish is softer, moister, and closer to pudding than cornbread;…
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Krebs Organic Dairy Farm’s Blueberry-Lemon Cheesecake Squares

Posted May 3, 2016 by emily in Dessert, Favorite Recipes, Vegetarian

Billie Jo owns Krebs Organic Dairy Farm in Starks, ME, and is one of the 1200 farm families who own Cabot Creamery Cooperative. Billie’s mother came up with the recipe years ago, and they’ve been a hit in her family ever since.

Chocolate-Dipped Strawberries

Posted April 25, 2016 by emily in Dessert, Favorite Recipes, Gluten-Free, Vegan, Vegetarian

Sweet, simple strawberries dipped in luscious chocolate for a special dessert.

Strawberry and Prosecco Soup

Posted April 25, 2016 by emily in Appetizers, Dessert, Favorite Recipes, Gluten-Free, Soup, Vegan, Vegetarian

This sweet and cool soup works as an appetizer or dessert. The recipe came from the co-op’s former restaurant, Panzanella

Strawberry, Mango, and Mozzarella Salad with Balsamic Glaze

Posted April 24, 2016 by sylwia in Favorite Recipes, Gluten-Free, Side Dish, Vegetarian

We did a version of this fruity salad with a savory but sweet drizzle of balsamic in the stores a few weeks ago and it was a big hit!

Mango Salsa

Posted April 18, 2016 by emily in Appetizers, Favorite Recipes, Gluten-Free, Vegan, Vegetarian

A simple fruit salsa, perfect with chips or served over chicken or fish. Our demo team served this in stores in April, the height of Ataulfo mango season.

Baked Rice: A Delicious Way to Streamline Meal Preps

Posted March 31, 2016 by emily in Favorite Recipes, Gluten-Free, Side Dish, Vegan, Vegetarian

If you’ve ever scorched a pot of rice while preoccupied with the rest of dinner preps, here’s a cooking technique you’ll want to try! Baked Rice. The method comes from a cooking class celebrity chef Rick Bayless taught at Philadelphia’s Cook and Book festival some years ago.

Paneer Inspired by Chapel Hill Creamery

Posted March 24, 2016 by emily in Appetizers, Favorite Recipes, Gluten-Free, Side Dish, Vegetarian

A visit to Chapel Hill Creamery prompted me to try making paneer at home. It seemed pretty simple: use an acid to separate the milk into curds and whey. Drain off the whey, knead the curds to make them smooth, and voila! A fresh homemade cheese that can be fried.

Deviled Eggs

Stewed Rhubarb

Freund’s Farm’s Sweet Corn Pudding

Krebs Organic Dairy Farm’s Blueberry-Lemon Cheesecake Squares

Chocolate-Dipped Strawberries

Strawberry and Prosecco Soup

Strawberry, Mango, and Mozzarella Salad with Balsamic Glaze

Mango Salsa

Baked Rice: A Delicious Way to Streamline Meal Preps

Paneer Inspired by Chapel Hill Creamery

Carrboro

Chapel Hill

Hillsborough

Raleigh

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