One bunch asparagus
1 large or two small leeks
4-6 eggs from family farm chickens, or 1-2 goose eggs
1/4 cup cream, half-and-half, or whole milk (from a family dairy, of course)
1/4 cup grated cheese such as cheddar or monterey jack, or crumbled feta (cheese is optional)
2 tablespoons butter
salt and pepper
nutmeg
1 tbsp butter8 eggs4 oz Blue Ledge Farm herbal, pepper, or plain crumbled chevre1 tsp basil1/2 tsp salt1/2 tsp pepper1/4 cup grated cheddar cheese2 tbsp milk
Optional:1/2 cup chopped spinach1/2 cup chopped tomatoes1/2 cup diced ham (finely diced)
2 c. of grated Swiss cheese¼ c. Parmesan cheese¼ c. Monterey Jack or Colby cheese5 large eggs1 c. milk½ tsp. white pepper1 c. broccoli, cut into small piecesChives, to tasteCottage Dill Bread or any other herb bread
Multigrain Bread
Butter
Aged cheddar cheese slices
Tart Apple
Watercress, washed, tough stems removed
Onion Chutney
First make the onion chutney below. Then assemble and grill the sandwiches.
Onion Chutney (makes enough for 4 sandwiches)
1 TB butter
2 yellow onions
1/2 tsp salt
1/2 tsp hot red pepper flakes
1 tsp coriander
1 tsp brown sugar
4 TB apple...
Souffle base:1 tablespoon soft butter1 tablespoon flour6 ounces milk9 egg yolks2 ounces Ben Nevis or blue cheese, grated1 teaspoon mild mustardSalt and pepper8 ounces egg whites1 teaspoon corn starchPinch salt
Salad:2 cups celeriac, finely sliced into sticks1/2 cup apple, finely sliced into sticks
1/2 cup valentine radish, finely sliced into sticks1/4 cup chopped walnuts, plus extra for...
1 10" pie crust w/ whole wheat or white flour
1 t. butter
1 1/2 c. chopped onion
2 c. cooked fiddleheads (wash and trim, boil for 10 minutes)
1/2 t. salt
pinch of black pepper
pinch of thyme
1/2 t. dry mustard
3 eggs
1 c. flour
2 T. flour
1 1/2 c. grated cheese (swiss, cheddar, or feta are good)
2 T. butter or olive oil3 large onions, about 2 lbs, quartered and sliced thinlysalt and pepper3 garlic cloves, finely chopped8 eggs1 oz. hard cheese, grated, about 1/3 c.1 T chopped fresh sage3 oz. mild creamy goat cheese, crumbled3 T. reduced balsamic vinegar (optional)
There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org
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