SANDWICHES, SPREADS, AND VINAIGRETTES
Oven-Roasted Organic Pulled Pork Sandwiches with Spicy Apple Cider Vinegar Slaw
Serves 6–8
The recipe makes more barbecue sauce than needed for the pork. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Dry Rub
1 garlic head (about 8 cloves), peeled and coarsely chopped
4 tablespoons ground cumin seeds
1½ teaspoons extra virgin olive oil, divided
1½ teaspoons freshly ground black pepper
2¼ teaspoons coarse salt
1½ teaspoons chili powder
1 bone-in organic pork roast (about 3½ pounds), preferably shoulder or Boston butt, at room temperature
Spicy Apple Cider Slaw
¾ cup mayonnaise, homemade or store-bought
2 tablespoons organic, unfiltered apple cider vinegar
2 tablespoons extra virgin olive oil
1 teaspoon coarse salt
Freshly ground black pepper
2 pounds cabbage, such as red, green, or Napa, shredded
½ small red onion, thinly sliced
1 large jalapeño, seeded and thinly sliced
Barbecue Sauce
1½ cups homemade or high-quality store-bought ketchup
¼ cup packed organic dark brown sugar
2 tablespoons molasses
2 medium garlic cloves, minced or finely grated
¼ cup organic, unfiltered apple cider vinegar
2 teaspoons sweet or hot paprika
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard powder
⅛ teaspoon cayenne pepper, optional
8 buns, such as coriander buns or artisanal hamburger buns
Pickles, optional
To make the dry rub: Mince the garlic in a food processor. Add the cumin and 1 teaspoon olive oil and pulse until combined. Add the pepper, salt, chili powder, and the remaining ½ teaspoon of olive oil and pulse until a sticky paste forms, adding additional oil as needed. Place the pork in a 9-by-13-inch baking dish. Using your hands or a small spatula, evenly apply the rub on all sides of the roast; loosely cover with foil, making sure the foil does not touch the rub, and allow to marinate for 1 hour at room temperature.
To make the pulled pork: Preheat the oven to 250 degrees Fahrenheit. Roast the pork, covered loosely with foil, in the oven until the meat is fork tender and an instant-read thermometer inserted into the thickest part of the meat reads 185 degrees Fahrenheit, about 6½ hours.
While the meat is roasting, make the spicy apple cider slaw. In a small bowl, whisk together the mayonnaise, apple cider vinegar, olive oil, salt, and black pepper to taste. Place the cabbage, red onion, and jalapeño in a large bowl and toss with the dressing until well coated. Adjust seasonings with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving.
Once cooked, allow the meat to rest for 30 minutes. While the meat is resting, make the barbecue sauce. In a medium saucepan, combine the ketchup, brown sugar, molasses, garlic, vinegar, paprika, black pepper, dry mustard, and cayenne pepper, if using, until well combined. Bring to a simmer over medium-low heat and cook, stirring constantly, for about 10 minutes. Adjust seasoning with salt and pepper to taste.
While the meat is still warm but cool enough to handle, use your fingers or two forks to shred the meat into pieces, discarding any large pieces of fat or bones. Place the meat in a large bowl with two-thirds of the sauce, tossing until well combined, adding additional sauce as needed, to taste.
To assemble: Place some of the pork on the bottom of each bun, then spoon some of the slaw on top. Place the remaining buns on top and serve with pickles on the side, if desired, and additional barbecue sauce.
Recipe from Full Moon Farm, Inc.
Photograph by Olive Parini
The Village Roost Café & Marketplace
Isabelle and Rogger Alvarado are the owners of The Village Roost Café & Marketplace in Wilmington, Vermont. The couple raised their family in Connecticut, traveling to Vermont with their children every winter weekend to go skiing. As the years passed, the Alvarados saw that there was a need for a coffee shop in the Wilmington area. Wanting to fill this void in 2013, they purchased the building where The Village Roost is now located. Because of the serious flooding and water damage caused by Hurrican Irene in 2011, the structure required extensive repairs before they could open for business.
Their eldest daughter, Britny, and her husband Sam, who were living in New Zealand at that time, enthusiastically moved back to the United States to help with the project. Stripping the walls down to the studs and replacing the electricity and plumbing significantly altered the timeline for opening. The business opened its doors on April 3, 2015, and is now buzzing with satisfied patrons as Britny and her husband happily manage the venture.
Britny’s degree in nutrition and food sciences and environmental studies from the University of Vermont, along with Sam’s experience working at an organic grocery store, have helped to foster an enduring enthusiasm for healthy, pure foods. Their interest in flavors from around the world has inspired some of the café’s culinary creations, such as its New Zealand meat pies. Both Britny and Sam demonstrate their passion for nourishing food by using organic, non-GMO, and sustainable products in the café’s everyday offerings, always supporting their philosophy of eating fresh, local, and healthy.
The Village Roost is tucked away in the center of historic Wilmington. It offers a rotating menu that features soups, salads, and savory sandwiches, such as the Green Mountain—made with caramelized onions and maple balsamic dressing, it never seems to disappoint. The restaurant’s organic coffee and espresso choices adds a warming touch to anyone’s day. Everything is made by hand in small batches. The ingredients used are organic, as well as GMO-, antibiotic, and hormone-free. They never use preservatives. The couple buys locally sourced products, knowing that by doing so they are helping the local economy.
The café offers a choice of dining areas. The back porch with its brick fireplace allows guests to enjoy the pleasures of being outdoors. Inside, visitors find a comfy living room space with a welcoming sofa where they can relax and sip a variety of coffees and espresso. Those who opt for more conventional surroundings will enjoy the cozy café with its free Wi-Fi and board games.
The folks at The Village Roost are extremely grateful for all the support they have received from those in the community. As a new business, they realize that building positive relationships between chefs and farmers supports Vermont and its organic and non-GMO movement. It is their belief that by helping small organic farms to survive they are also enabling the organic movement to spread and flourish.
Green Mountain Sandwich with Maple Balsamic Vinaigrette
Makes 4 sandwiches
The earthy caramelized onions and maple balsamic vinaigrette add a subtle sweetness to the sandwich. The peppery flavor of the arugula provides the perfect balance alongside the tart apple slices and roast turkey. This dressing makes more than you will need for the sandwiches. Use the leftovers as a marinade for chicken or as a dressing for local greens.
Maple Balsamic Vinaigrette
Makes about 3 cups
⅔ cup high-quality balsamic vinegar
½ cup pure maple syrup
1 tablespoon Dijon mustard (equal parts grainy and smooth, combined)
1¼ cups sunflower oil, preferably non-GMO
Salt and freshly ground black pepper
Caramelized Onions
Makes about 1 cup
1 tablespoon unsalted butter
1 pound yellow or white onions, halved and sliced into ⅛-inch-thick half-rounds
Salt and freshly ground black pepper
Green Mountain Sandwich
4 slices of Vermont cheddar cheese
2½ ounces thinly sliced roasted turkey, for each sandwich, homemade or store-bought* (see directions on page 233)
1 Granny Smith apple, cored and cut into ⅛-inch slices
1¼ cups packed arugula
8 slices of bread, such as rye or multigrain, toasted
Pickles, optional
To make the dressing: Place the vinegar, maple syrup, and mustards in a blender and pulse until combined. While the machine is running, slowly add the oil until a creamy vinaigrette forms. Season with salt and pepper to taste. Set aside.
Note: If you are roasting the turkey yourself, caramelize the onions while the turkey is roasting in the oven.
To caramelize the onions: Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes, stirring frequently. Reduce the heat to low and continue to cook, stirring occasionally, until the onions are soft and caramelized, about 60 minutes. Season with salt and pepper to taste. Remove the onions from the heat and set aside.
To assemble the sandwich: Evenly divide the cheese on 4 slices of bread; top with turkey, apple slices, caramelized onions, and arugula. Drizzle each with the maple balsamic vinaigrette to taste. Season with salt and pepper to taste. Top with the remaining bread slices. Serve with a pickle on the side, if desired.
Note: You will need to brine the turkey for 3 days before you intend to serve the sandwiches.
Brine
4 cups vegetable broth
½ cup kosher salt
½ cup organic cane sugar
¼ lemon, cut into thin slices
½ tablespoon molasses
1 pound local antibiotic- and hormone-free turkey breast
To brine the turkey breast: Combine the vegetable broth, salt, sugar, lemon slices, and molasses in a medium stockpot and bring to a boil over medium-high heat. Remove from the heat and let cool on the countertop for 30 minutes, then refrigerate until the brine is cold, about 30 minutes. Place the turkey breast in the brine, cover, and refrigerate for 3 days, turning the meat halfway through brining. Remove the turkey breast from the brine and pat dry with paper towels, discarding the remaining brine. Preheat the oven to 375 degrees Fahrenheit. Cook the meat until the internal temperature reaches 165 degrees Fahrenheit, about 70 minutes. Allow the turkey to rest for 15 minutes, then thinly slice the meat, as needed, for sandwiches.
Recipe from The Village Roost Café & Marketplace
Photograph iStockphoto.com
Footprint Farm, LLC
Nestled in a valley between the Hogback Mountains and Lewis Creek, surrounded by forested hillsides, lies Footprint Farm. The 10-acre parcel is located in Starksboro, Vermont, about 35 minutes south of Burlington. It is a diversified CSA farm owned by Taylor Hutchison and Jake Mendell.
The couple met at a little farm in California when they were working as outdoor educators. Jake grew up in Vermont and traveled to California after studying health and nutrition in college. Taylor, who’s from central California, took undergraduate courses in public health and decided to go into food education after working at a public health organization in Boston for a year. While in California, they first taught children and milked goats before moving on to intern at a second educational farm in the state. During this internship, Taylor learned the CSA and vegetable production side of the farm, while Jake focused on animal husbandry skills. Both farms were certified organic, and the couple is very much in agreement with the movement’s principles and methods.
When an amazing land opportunity became available in Vermont, the young couple decided to move east to follow their farming vision. Now they grow 2 acres of certified organic vegetables and flowers and raise pastured egg chickens. They also sell pork and a modest amount of maple syrup, both of which are not certified, although they are produced using the same organic principles. Along with providing vegetables, eggs, and meat to the CSA shareholders, some of the products are sold at local farmers’ markets. The produce grown is most often determined by the team’s own personal preferences. The heart of the farm is its diversified CSA program. Because of the variety of produce grown, there is an ability to be flexible if a certain crop doesn’t do well during the growing season.
The animals help with mowing pastures. Chickens are rotated every four to seven days so they have access to fresh areas of grass and fertilize the fields evenly. The pigs are moved as often as the chickens, but at the edge of the fields so they can keep honeysuckle under control and clear out the brush from around trees. The pigs are fed leftover produce from the farmers’ markets, or those offerings that weren’t nice enough to sell. In the process, the pigs turn what they have eaten into fertilizer, which enriches the farm’s soil. The porkers also eat organic grain.
Taylor and Jake make a good team; he manages the animals, monitors soil health and fertility plans, and keeps the farm’s buildings and equipment in working order. She grows beautiful flowers and keeps track of finances and planting schedules. They both organize events for the Vermont Young Farmers’ Coalition. This group helps identify and address barriers that young farmers face, such as land access and student loan forgiveness. The coalition hosts events and workshops for young farmers and works with organizations such as Rural Vermont, which addresses issues affecting farmers at the state level.
Jake and Taylor agree that their commitment to organic farming comes from a deep desire to contribute to the long-term health and viability of their farm’s soil and the people for whom they grow the food. These two young farmers believe that going through the organic certification process lends a legitimacy to the organic farming movement, thereby giving it a voice on the national level. They realize that they have the ability to make a difference in the future of organic farming, and through this knowledge comes empowerment!
Meatball Banh Mi with Maple Sriracha Mayonnaise (Vietnamese Sandwich)
Makes 6 sandwiches
This recipe requires some advance planning; start the recipe 7 days before you intend to make the sandwich. The sweetness from the maple syrup balances the heat from the red jalapeños. The maple sriracha will keep for up to 6 months in an airtight container in the refrigerator.
Maple Sriracha
Makes 1 pint
1½ pounds fresh red jalapeño peppers, stems removed with tops intact
6 medium garlic cloves, peeled and coarsely chopped
3 tablespoons pure maple syrup, preferably dark robust
¾ tablespoon fish sauce, such as nam pla or nuoc nam
½ teaspoon salt
½ cup distilled white vinegar
Process the peppers and garlic in a food processor until minced. With the processor running, slowly add the maple syrup, fish sauce, and salt until combined. Adjust seasonings with maple syrup and salt, if desired. Pour mixture into a sanitized quart-size mason jar, cover, and let sit at room temperature.
Check jar daily for fermentation activity; little bubbles will start to form in the mixture, about 4 days. Once fermentation begins, stir daily until the mixture stops rising in volume, an additional 3 days.
Transfer the mixture to a blender. Add the vinegar and process until smooth. Place a fine-mesh strainer over a nonreactive bowl and carefully pour the mixture through the fine-mesh strainer, pushing all the liquid and as much pulp as possible through with the back of a spoon.
Transfer the sriracha to a small saucepan and bring to a boil, stirring frequently, over medium-high heat. Reduce the heat and simmer, stirring often until the sauce thickens enough to coat the back of a spoon, about 25 minutes. Allow the sriracha to cool, then transfer it to an airtight container and refrigerate until ready to use.
Creamy Maple Sriracha Mayonnaise
Makes ¾ cup
½ cup high-quality mayonnaise, homemade or store-bought
2 scallions or green onions, minced
1 tablespoon maple sriracha (see recipe on page 37)
2 teaspoons fresh lime juice
½ tablespoon finely grated lime zest (preferably from an unwaxed lime)
Salt
In a small bowl, whisk together the mayonnaise, scallions, maple sriracha, lime juice, and lime zest. Season with salt to taste. Adjust seasonings with additional lime juice and zest if desired. Cover and refrigerate, up to 1 day, until ready to use.
Pickled Vegetables
Makes about 4 cups
¼ cup rice vinegar
3 tablespoons white vinegar
1 tablespoon fresh lime juice
3 tablespoons organic cane sugar
1 teaspoon kosher salt
2 cups (2 large carrots) peeled and coarsely grated carrots
2 cups (about 6) peeled and coarsely grated daikon radish
¼ cup chopped fresh cilantro
In a medium bowl, whisk together the vinegars, lime juice, sugar, and salt. Add the carrots, radishes, and cilantro, tossing until well combined. Let stand at room temperature, stirring occasionally, for 1 hour.
Meatballs
Makes about 18 meatballs
1 pound ground pork
1 egg, lightly beaten
¼ cup minced fresh basil leaves
2 garlic cloves, minced
1 teaspoon finely grated ginger
3 scallions or green onions, finely chopped
1 tablespoon fish sauce, such as nam pla or nuoc nam
1 tablespoon maple sriracha (see recipe on page 37)
2 teaspoons organic tamari soy sauce
1 teaspoon freshly ground black pepper
Sesame oil
2 baguettes, cut into 6-inch lengths
Fresh sprigs of cilantro, to taste
Lightly grease 1 rimmed baking sheet. Set aside.
In a large bowl, combine the pork, egg, basil, garlic, ginger, scallions, fish sauce, maple sriracha, soy sauce, and pepper until just combined. Adjust seasonings with additional maple sriracha, if desired. Do not overmix.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat until hot, but not smoking. Using a ⅛ cup measure, scoop and drop the meatballs, in batches, directly into the skillet and cook, turning carefully with a spatula, until browned on all sides and cooked through, about 7 minutes for each batch. With a slotted spoon, carefully transfer the meatballs onto the prepared baking sheet. Repeat with the remaining meatballs, adding oil as needed.
To assemble sandwiches: Cut each baguette piece horizontally in half, then pull out about half of the soft bread in the center of each piece, leaving approximately a ½-inch-thick shell. Spread some sriracha maple mayonnaise over each bread piece. Using a slotted spoon, divide the pickled vegetables between the sandwiches. Add 3 meatballs to each sandwich. Gently press on the sandwich tops and serve at once.
Note: If you can’t find daikon radishes, red radishes can be used as a substitute.
Recipe from Footprint Farm, LLC
Photograph by Oliver Parini
Makes approximately 1 cup
Pesto freezes well and will keep, frozen, for up to 3 months. Remember to omit the cheese if you are planning to freeze your pesto. After defrosting, fold in the cheese right before serving.
¼ cup coarsely chopped unsalted walnuts
½ cup coarsely chopped garlic scapes, firmly packed (approximately 3 garlic scapes)
½ cup coarsely chopped kale, stems and inner ribs removed and discarded, firmly packed
½ cup extra virgin olive oil
¼ cup grated Parmesan cheese, plus more for garnish
Salt and freshly ground black pepper to taste
Process the walnuts, garlic scapes, and kale in a food processor until well combined. While the processor is running, slowly add the oil in a steady stream until well blended, scraping down the sides of the bowl as needed. Add the cheese and blend until the desired texture is achieved. Season with salt and pepper to taste.
Recipe from Health Hero Farm
Photograph by Oliver Parini
Arugula Pesto with Marcona Almonds and Organic White Truffle Oil
Makes approximately 1½ cups
This peppery pesto is delicious brushed on chicken or fish, as a crostini topping, served as a garnish on top of tomato soup, or added as a spread for a decadent twist on the classic grilled cheese sandwich.
1 medium garlic clove, chopped
⅓ cup Marcona almonds, coarsely chopped
2 cups firmly packed arugula leaves, thick stems removed
¼ cup firmly packed basil leaves
½ cup extra virgin olive oil, or as needed
2 tablespoons organic truffle oil, plus extra for drizzling
Zest and juice of ½ lemon, preferably unwaxed
½ cup finely grated Parmigiano-Reggiano cheese, plus more for garnish
Kosher salt and freshly ground black pepper to taste
Process the garlic and almonds in a food processor until minced. Add the arugula, basil, oils, and lemon zest and juice, then continue to process until the desired texture is achieved, scraping down the sides of the bowl as needed.
Spoon the pesto into a decorative bowl and fold in the cheese. Season with salt and pepper to taste. Drizzle truffle oil over the top and sprinkle with cheese, if desired. Serve.
Recipe from Tracey Medeiros
Photograph by Tracey Medeiros
Arugula
This small-leaved plant is also known as salad rocket, roquette, Italian cress, and racola. It is a member of the Brassicaceae family, commonly known as the mustards. The group includes broccoli, Brussels sprouts, cabbage, mustard, radish, and collard greens. This versatile plant was brought to America by British colonists, but didn’t gain popularity until the 1990s. Arugula is available year-round at grocery stores and may be found wrapped in bunches with the roots still attached, or in cellophane packaging labeled baby arugula. Look for smaller leaves, as they tend to be milder in flavor; those that are left on the plant for too long become bitter in taste. Arugula has a peppery flavor, with a trace of nuts and mustard, so if you are a mild iceberg lettuce fan it may give your taste buds a tangy surprise. I usually mix arugula with other salad greens to lend a hint of gusto to my leafy creations.
When shopping for arugula, avoid packaged products with flowers that are still attached to the stems; their leaves can be tough and bitter. The flowers, pods, and seeds are all edible. Before putting arugula into your refrigerator’s vegetable bin, be sure to sort through the leaves, throwing out those that are yellow, wilted, or bruised. The vegetable bin should be set at high humidity. The greens are at their best if used within 3–4 days of purchase.
Wash your greens before using by placing the leaves in a container of cold water and swishing them back and forth to get rid of any dirt. If the roots are still attached, be certain to trim the stems. Drain well and gently pat dry.
Arugula is considered a vegetable when it is cooked, and an herb if used in small amounts to flavor salads, meats, or pasta sauce. The greens can be used to liven up soups, stews, casseroles, juices, salads, or just simply as a vegetable. Its pungent flavor makes this herb a delightful additive to raw pesto and sauces. For a flavorful alternative, slip some of the young leaves into BLT sandwiches, burgers, grilled cheese, or wraps, then be prepared for rave reviews. Arugula pairs well with citrus, roasted beets, pears, pine nuts, olives, tomatoes, and certain cheeses, such as goat, blue, and Parmigiano-Reggiano.
Arugula is easy to grow in containers, raised box gardens, and window boxes. It does well when space is limited. The plant grows 2–3 feet high and has creamy white four-petal flowers. Leaves are ready to harvest within 40 days of planting. Too much heat causes the leaves to have a bitter flavor, which makes spring and early fall the best time for growing milder tasting leaves. Arugula needs only 3 hours of sunshine a day. Remember to allow some of the flowers to go to seed to be used for your next planting cycle. Pick the leaves as needed, as the plants will continue to produce new ones.
Making more informed decisions about dietary choices has a trickle-down effect, which impacts both health and lifestyle. In the case of arugula, with its high-nutrient profile, the health benefits are impressive, proving that good things do indeed come in small packages. Healthy eating has never tasted so good!
Roasted Delicata Squash and Red Onion Hummus with Roasted Squash Seeds
Makes approximately 4 cups
This hummus recipe has a nice combination of sweet and savory. The roasted delicata squash and red onion adds a great dimension with an earthy sweetness and creamy texture combined with the woody pine flavor from the fresh rosemary leaves.
Hummus
2 delicata squash (about 1 pound each)
3½ tablespoons extra virgin olive oil, divided, plus extra
Salt and freshly ground black pepper
1 pound red onions, peeled, ends removed, and cut into halves
1 teaspoon pure Vermont maple syrup
1 medium garlic clove, peeled and coarsely chopped
1½ cups cooked chickpeas, drained (reserving the juice), and rinsed
2 tablespoons tahini, or as needed
¼ cup fresh lemon juice, or as needed
½ teaspoon fresh chopped rosemary leaves, plus extra for garnish
Roasted Delicata Squash Seeds
Delicata seeds
Extra virgin olive oil
Himalayan fine pink salt and freshly ground black pepper
To make the hummus: Preheat the oven to 450 degrees Fahrenheit. Lightly grease a baking sheet and set aside.
Cut the squash in half lengthwise, then scoop out the seeds and strings, reserving the seeds for later use. Drizzle with 1 tablespoon of the oil, making sure to evenly coat the squash. Place them, cut-side down, on the prepared baking sheet. Season with salt and pepper.
Place the onions in a bowl and toss with ½ tablespoon of the oil, maple syrup, and salt and pepper to taste. Place the onions, cut-side down, on the same baking sheet with the squash. Roast until the squash is fork tender and the onions are caramelized, about 35 minutes. Set aside to cool.
While the squash is cooling, start roasting the squash seeds. Reduce the oven temperature to 325 degrees Fahrenheit. Rinse the squash seeds to remove any stringy pulp. Drain in a colander. Pat the seeds dry with paper towels, then place them in a small bowl and toss with just enough olive oil to coat. Spread the seeds in an even layer on an ungreased baking sheet and season with Himalayan salt and pepper to taste. Bake, stirring occasionally, until the seeds are dry and crunchy, about 25 minutes. Set aside to cool. The seeds can be stored in an airtight container and will keep for up to 1 month .
When the squash is cool enough to handle, coarsely chop, leaving the skins on, or scoop out the flesh and discard the skins. Transfer to a food processor and add the onions, the remaining 2 tablespoons of oil, garlic, chickpeas, tahini, lemon juice, and rosemary. Process until smooth, adding the reserved chickpea juice as needed. Adjust seasonings with lemon juice, olive oil, and salt and pepper. Transfer to a bowl, drizzle with olive oil, and garnish with roasted seeds and rosemary. Serve with crusty bread, vegetables, or crackers.
Recipe from Tracey Medeiros
Photograph by Brent Harrewyn
Delicata Squash
Delicata squash, or Cucurbita pepo, which includes cucumbers and zucchini, is an heirloom vegetable, meaning that it has been grown from seeds that have been passed down from generation to generation. Growers save the seeds from their best plants, which is why heirloom vegetables are known for their high quality and wonderful flavor.
Delicata was around as far back as the late 1800s, when it was in demand until it became evident that delicata was prone to certain diseases. The squash disappeared until a resurgence of interest in the late 1990s, when Cornell University developed a disease-resistant, high-yield variety called the Cornell Bush Delicata. Thanks to this discovery, delicata squash has returned to grocery stores, farmers’ markets, and dining room tables. Other varieties include Sweet Dumpling, which is good, stuffed; Sugar Loaf, an oval-shaped variety; and the very sweet Honeyboat.
The average delicata is 5–6 inches long, 2–3 inches in diameter, and weighs 1–2 pounds. Its flesh is firm and fine-grained, with a color that ranges between yellow and orange. The flavor is much like that of a sweet potato—moist, sweet, and savory.
Delicata is the perfect beginner’s squash; it can be baked, boiled, roasted, steamed, pureed, or sautéed. It has a sweet, nutty flavor and makes a delicious addition to soups, salads, and entrees. Baking preserves the nutrients and accentuates the delicata’s sweet flavor. The squash holds its shape well when baked, making it ideal for stuffing with meats, cheeses, fruits, vegetables, or simply a dusting of your favorite seasonings. Just slice the delicata in half lengthwise. (There is no need to peel delicata when baking, broiling, or roasting it.) Scoop out the seeds and membranes. Place the halves, skin side down, in a dish with ½ inch of water, then season or stuff as desired. Cover and bake for 30–45 minutes at 375 degrees Fahrenheit. Because delicata is smaller than other winter squash and has thinner skin, it also cooks faster.
For those who may be gluten intolerant and desire an alternative to wheat pasta, cut the delicata into ribbons or noodle-shaped slices, then top with your favorite tomato sauce or topping. Whether you decide to remove the skin will depend upon your personal preference. Gluten intolerant or not, this makes a wholesome mealtime option.
Nutritionally, delicata is an excellent source of vitamins A and C, fiber, and potassium. It is free of fat and saturated fats, cholesterol, and sodium. One cup of cooked squash contains approximately 100 calories and about 4 grams of sugar.
Fresh delicata squash is best from August to October. You can freeze cooked delicata to enjoy whenever you crave its flavor. Delectable delicata, a winter squash by any other name would not taste as sweet!
Helpful Hint: A grapefruit spoon works well for scooping out the seeds and stringy membranes.
Ramps
A tiny harbinger of spring, the ramp, also known as a wild leek, pokes its leafy head out of the ground anytime from mid-March to early April, depending upon the region. Ramps are one of the first wild edibles to ripen every year. The ramp is native to North America, its name coming from the word “rams,” or “ramson,” an Elizabethan term meaning wild garlic.
Ramps resemble lily of the valley. They usually have two or three bright green leaves that give off the scent of garlic when cut or broken. A small white bulb, which grows below the surface of the soil, is attached to a stem with deep purple or burgundy tints. The entire plant is edible, with some folks opting to eat it raw. A word of advice: ramps have a pungent onion flavor, so you might want to avoid close contact with friends and family while snacking on these delights.
High in vitamins A and C, some people believe that ramps are effective in fighting colds and the flu. Ramps have the same capacity to reduce cholesterol as garlic. Mountain folk in Appalachia swear by their healing powers. Ramps are a member of the allium family, which includes onions, chives, and leeks.
Over the last twenty years, the demand for ramps has greatly increased, due in part to cooking shows and upscale foodie magazines, which have extolled the culinary delights of this plant. Chefs in big cities give this Allium tricoccum star status on their menus, increasing its popularity.
If you’re interested in gathering your own ramps, here are a few helpful hints. Ramps like forested terrain that is shady and sandy, and they are often found near rivers and streams. They often grow on the north side of embankments in small clumps. Tear off a leaf and you will be sure to recognize the ramp by its distinctive onion, garlicky smell. Remember to always positively identify any wild edible before ingesting it.
After harvesting, use the ramps quickly. The leaves can be refrigerated and will last 3–4 days before they begin to wilt. They have a stronger flavor than the bulb. Ramps can be used in place of onions and garlic; just keep in mind that they are considerably stronger in taste so use a smaller amount when cooking. Add them raw to salads or sandwiches, or sauté them and use in soups, sauces, burgers, scrambled eggs, and omelets.
In the mountains of West Virginia there are festivals and events to celebrate their arrival in the spring. In Putney, Vermont, you can enjoy the Southern Vermont Wild Foods’ Festival, where ramps are the focus of the festivities.
There is a concern that ramps are being overharvested, and some wonder about economics versus sustainability. It takes 6–18 months for ramp seeds to germinate, while the plant needs 5–7 years to produce seeds. In some areas, such as the Great Smoky Mountains National Park in North Carolina and Tennessee, ramp harvesting was banned in 2004, and in Quebec the sale of ramps has been banned since 1995. There the plant is labeled a “vulnerable” species.
Folks either like ramps or hate them, but whatever the case, we delight as the tips of its leaves poke through the sun-warmed soil announcing that spring has arrived at last!
Makes approximately 2 cups
The sweetness from the Marcona almonds and peas nicely balances the pungent garlicky-onion flavor of the ramps. This pesto is delicious brushed on grilled corn on the cob, as a crostini topping, tossed with roasted vegetables, or evenly spread over pizza dough.
1 tablespoon plus ⅓ cup extra virgin olive oil, divided
2½ cups packed ramps, root ends trimmed, bulbs, slender stems, and leaves cut into ½-inch pieces
1 cup frozen peas, cooked according to package, or fresh peas, blanched briefly in boiling water
½ cup coarsely chopped Marcona almonds
2 tablespoons fresh lemon juice
½ cup freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
To make the ramps: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Cook, stirring frequently, until wilted, about 2–3 minutes. Remove from the heat and set aside to cool.
To make the pesto: Process the ramps, peas, the remaining ⅓ cup oil, almonds, and lemon juice in a food processor until the desired texture is achieved. Spoon the pesto into a decorative bowl and fold in the cheese. Season with salt and pepper to taste. Adjust seasonings with additional oil and lemon juice, if desired.
Recipe from Tracey Medeiros
Photograph by Debra Somerville Photography
Serves 6
“Queso fresco is a traditional Mexican cheese and a quintessential part of Mexican cuisine. The name queso fresco means ‘fresh cheese’ in Spanish. In October 2011, we launched Organic Queso Fresco, a soft and mild part-skim cheese with fresh milk flavor and a little bit of acidity to give it some zing. Organic Queso Fresco shreds and melts nicely, making it a perfect topping for tacos, pizza, burritos, salads, or on any other dish that you may want to use with mozzarella and other fresh cheeses.” —Carleton Yoder, owner, Champlain Valley Creamery, Ltd.
8 ounces Mexican chorizo-style sausage, casings removed
1 poblano pepper, seeded and finely chopped
1 tablespoon chopped cilantro, plus extra for garnish, optional
8 ounces queso fresco, cut in ½-inch chunks
Lime wedges, optional
Preheat the oven to 375 degrees Fahrenheit.
Sauté the chorizo in a medium skillet over medium heat, breaking up with a fork into small chunks. Stir until browned, about 5 minutes.
Using a slotted spoon, transfer the chorizo to a 9-inch pie pan. Reserving the sausage drippings in the skillet.
In the same skillet, sauté the poblano pepper over medium heat until tender and slightly browned, about 2 minutes.
Transfer the pepper to the pie pan with the chorizo, scattering it evenly over the top. If using, sprinkle the cilantro evenly over the chorizo layer.
Scatter the cheese evenly over the top, then bake until melted and bubbly, about 10 minutes. Garnish with cilantro, if desired. Serve as a dip with your favorite tortilla chips and lime wedges on the side.
Recipe from Champlain Valley Creamery, Ltd.
V Smiley Preserves
V Smiley was born on her parents’ farm in New Haven, Vermont. Food was the center of life back then, and young V discovered early on that she was very comfortable in the kitchen. As she grew older, her admiration for the creativeness involved in the process of food crafting increased. After moving to the West Coast, she worked in the food industry and gained the skills needed for the art of preserve making. In 2015, she returned to her childhood home with her partner, Amy. Being back at her mother’s 150-acre farm gave V the opportunity to implement systems and procure supplies that will help her grow the company.
She lives on the farm, which has been playfully named, Lil To Do Farm, using one of the buildings on the property as her office. The cooking and preparation of the preserves is done in a space on Main Street in Bristol, Vermont.
V Smiley Preserves are exclusively sweetened with local honey. The company’s honey-sweetened jams, marmalades, and conserves are made with fresh strawberries, blueberries, rhubarb, gooseberries, oranges, and a myriad of other delicious fruits. Amy is in charge of the aromatics and all of the tomatoes used in the preserves.
Whenever possible, fruits are sourced from local organic providers, with the farm growing organic fruits as well. V makes anywhere from 40 to 50 flavors a year, an exceedingly time-intensive process. Loving the creative framework that cooking seasonally creates, this capable businesswoman appreciates the challenges.
Additional pectin is never added to V Smiley Preserves, allowing the nature of each fruit to shine through. Feeling that every fruit behaves differently when it goes through the preserving process, V believes that the use of pectin lessens the fruit’s individuality, texture, and temperament.
At V Smiley Preserves, the philosophy is honesty, simplicity, idealism, whimsy, and respect for ingredients and farmers. The whimsy is exemplified by the bevy of buzzing bees that adorn each jar, while the ingredients speak for themselves. The preserves are available for purchase online as well as in the states of: Vermont, New York, New Jersey, California, and Massachusetts, as well as Seattle, Washington.
Bosc Pear Vanilla Lime Marmalade
Makes approximately 7 half-pint jars
“This recipe makes a lovely condiment for cheese. The marmalade is sweet but interspersed with zips and zaps of bitter from the rind. I think it’s that sweetness from the honey and vanilla that makes it so magical with aged goat cheeses, Pecorino Romano or Parmigiano-Reggiano cheese. If you are canning the marmalade, follow the jar manufacturer’s instructions. If you want to eat your marmalade right away, simply extract the vanilla bean from the mixture and place in glass jars and let cool. Store marmalade in the refrigerator if you aren’t canning it. You can eat the marmalade immediately, but I recommend waiting a couple weeks. The flavors continue to develop and will be in full display several weeks after you make the marmalade.” —V Smiley, owner, V Smiley Preserves
2 pounds 14 ounces very ripe Bosc pears, cut into ⅛-inch-thick slices
1 pound 1 ounce limes, ripened to a nice gold-green color, at room temperature
1 vanilla bean pod
2 pounds 8 ounces Vermont honey
5 ounces lemon juice, strained
To make the pear juice: Place the pear pieces in a nonreactive pot and cover with water so it is 1 inch above the fruit. The pear slices should float freely in the water. Bring to a boil over medium-high heat, then reduce the heat to a simmer, cover, and let simmer for 3 hours. Check the fruit occasionally, adding additional water if the fruit is no longer floating freely in the water. Once the liquid has become slightly viscous, remove the pot from the heat. Place a fine-mesh strainer over a nonreactive bowl and carefully pour the pears and water through the strainer. Cover the straining fruit with a lid or plastic wrap and allow to drip for 12 hours.
While the pears are simmering, prepare the limes. Working lengthwise, as though you were making lime wedges, cut the limes into quarters. Working widthwise, cut each quarter into thin slices. The pieces should look like tiny pie slices. Place the sliced limes in a nonreactive cooking pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer for 5 minutes. Strain the limes in a colander, discarding the cooking water. Return the lime slices to the same nonreactive pot and cover with water so it is 1 inch above the limes and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and let simmer until the fruit is very tender, about 35 minutes. Remove the pot from the heat and allow the limes to rest in the cooking liquid for 12 hours. “To this day, during this step of the cooking process, I still pull these lime pieces out and check with my mouth to see if the peels are done. I’m looking for an almost melt-in-your-mouth type of texture from the rinds, otherwise you will end up with chewy lime rinds,” notes V Smiley.
The next day, place the vanilla bean on a work surface and split it in half lengthwise using a paring knife. Scrape the seeds along with the vanilla pod into an 11-quart nonreactive pan, such as an enameled Dutch oven, or divide the mixture in half and cook in two large stockpots. Add the pear juice, lime slices along with the cooking liquid, honey, and lemon juice. Bring the mixture to a full boil over high heat. Do not stir the mixture until it reaches a boil to avoid slowing down the cooking process.
During the final cooking stage, when the bubbles have gotten very small and the top of the cooking mixture has a fizzy, ballooning, glossy look to it, use a silicone spatula to feel along the bottom of the pan, making sure there is no sticking. You may need to slightly reduce the heat to prevent the mixture from boiling over onto the stovetop.
To test the doness of the marmalade: Remove the pan from the stovetop. While the marmalade is resting, place a small plate in the freezer. Once the plate has chilled, remove from the freezer and place 1 teaspoon of the mixture onto the plate and allow it to sit for 30 seconds. Carefully tilt the plate. If the marmalade is ready, the mixture will be a soft gel that moves slightly. If the mixture is thin and runs down the plate easily, it is not done, and the mixture needs to continue to boil until set. Tip: A skin will form on the surface of the marmalade when it is done. You will see the skin begin to form when the marmalade is resting during the freezer test.
Recipe from V Smiley Preserves
Tips from V Smiley
• You want to cook the marmalade at the highest temperature possible throughout the entire cooking process—this is critical in order to keep the flavors fresh and the color light. In order to achieve this, the cooking time must be short.
• If you’re cooking in a copper pan, you’ll want to mix all the ingredients together before pouring it into the copper pan. Copper pans are unlined, making them highly reactive to acidic foods. Honey makes the recipe okay to cook in copper.
Makes about 1 pint
This recipe makes more than you will need for the Coconut Banana French Toast (see page 2). Use the leftover butter as a spread on toast, waffles, or muffins.
2 cups organic Earth Balance or another nondairy butter, at room temperature
3–4 fresh strawberries, hulled and coarsely chopped
1 tablespoon organic ginger powder
1 tablespoon organic confectioners’ sugar
1 teaspoon organic cinnamon powder
1 teaspoon finely grated orange zest
Place all the ingredients in a food processor and pulse until smooth, scraping down the sides of the bowl as needed. Transfer the butter to a sheet of plastic wrap and roll into a log. Chill in the refrigerate for 1–2 hours.
Recipe from Pingala Café & Eatery
Photograph by Oliver Parini
Williamsville Eatery
The Richardson family’s connection to the Williamsville, Vermont, food community began soon after they moved to the area, in the late 1980s. Their new neighbors taught them about fruit trees, bees, sugaring, chickens, gardening, and so much more. In the early years, Lauri, the family matriarch, studied permaculture, which launched new ideas about growing food sustainably.
As a child, son Dylan would wait for the school bus in front of the historic Williamsville General Store. His connection to the store continued as he grew older and worked there part-time. One of the longest continually run general stores in Vermont, it was a time-honored presence in the town until its closing in 2007.
Several years later, the owner of the building approached Dylan with an invitation to lease it and open a restaurant. Dylan and his father, Glenn, discussed a partnership, evaluating their options before deciding to develop a business plan and embarking on this bold venture. They were thrilled at the prospect of working together and serving their community.
It took a year of designing, planning, and renovating before the Williamsville Eatery opened its doors in July of 2014. Lauri runs the dining room and makes the delicious desserts. Glenn and Dylan are in charge of the kitchen, handling the cooking and business side of things.
They support the small, family-owned farms in the area, purchasing as much of the restaurant’s produce, grains, meats, and beverages as possible from them, choosing those that practice sustainable and natural farming.
The menu draws from Vermont-grown and milled organic flour, wild mushrooms that the Richardsons collect, and some not-so-common vegetables that are used as garnishes. Pizza is the restaurant’s signature dish, its handmade crust created from organic Vermont wheat. These delectable pies are cooked in an 800-degree wood-burning oven. There’s a variety of “small plate” options to choose from, including house-made meatballs made with local, grass-fed beef and pork, fresh-baked focaccia bread, and roasted organic beets with tarragon freshly picked from Lauri’s garden. Also offered are an assortment of entrées and appetizers, all of which pair well with the eatery’s selection of craft beer and cider, and small producer wines. With an availability of vegetarian dishes, the restaurant’s diverse seasonally driven menu has something that is sure to please even the most discerning of palates.
The eatery has received the coveted Snail of Approval Award from Slow Food Vermont. This recognition is given to restaurants that have been deemed outstanding among their peers by contributing to the quality, authenticity, and sustainability of Vermont’s food supply. Because of Williamsville Eatery’s commitment to the local food movement, they have also been accepted as a member of the Vermont Fresh Network, earning the title of Golden Barn Honoree.
The restaurant serves dinner each week from Thursday to Sunday. On those nights, visitors will find the Richardson family hard at work serving wholesome, delicious food to the community they love. As Glenn happily shares, “To see familiar faces walk in the front door night after night is truly heartwarming, it motivates us to make each plate as perfect as possible.” Dylan concurs, adding, “We’re doing what we love in a space that we like to be in!” What more could anyone possibly ask for?
Springtime Japanese Knotweed Chutney
Makes about 2½ cups with Japanese knotweed shoots and 3 cups with fresh rhubarb stalks
Japanese knotweed is a wild edible. It is both tart and sweet tasting—like rhubarb. The stems are juicy, hollow, tubes with a fibrous texture, similar to bamboo in structure. “Knotweed chutney is a great addition to dessert cheese plates or savory dishes. Japanese knotweed is an invasive species growing in disturbed areas, like at the roadside. We are careful about where we collect this perennial plant given possible roadside contaminates. But with the invasion of the plant, we are inspired by the old adage: If you’re given lemons, make lemonade! — Lauri Richardson, Williamsville Eatery
1¼ cups organic brown sugar
1 cup organic unfiltered apple cider vinegar
1 pound (6 cups) Japanese knotweed shoots, using only the juicy, lower part of the stems, or 1 pound, 2 ounces (4 cups) fresh thick rhubarb stalks, trimmed and cut into ½-inch pieces
½ cup golden raisins, coarsely chopped
2 tablespoons chopped crystalized ginger
2 small shallots, peeled and minced (about ⅓ cup)
1 medium garlic clove, peeled and minced
2 teaspoons finely grated ginger root
Zest and juice of 1 small orange
1½ teaspoons mustard seeds
1 teaspoon cumin seeds
½ teaspoon salt
In a large heavy-bottom pot, combine the sugar and vinegar and bring to a simmer over medium-high heat, stirring constantly, until the sugar dissolves, about 4 minutes.
Add the knotweed, raisins, crystalized ginger, shallots, garlic, ginger root, orange zest and juice, mustard seeds, cumin, and salt, and bring to a boil. Reduce the heat to a simmer and cook uncovered, stirring occasionally, until the knotweed has softened and the mixture has thickened and turns a dark brown color, about 2 hours if using knotweed shoots and 1½ hours if using rhubarb stalks. Note: The pieces should start to fall apart and be very soft when gently pressed under a spoon. Adjust seasonings with additional orange juice, if desired, and salt to taste.
Let cool completely and store in the refrigerator for up to 2 weeks or process using safe canning procedures to keep for up to 1 year.
Recipe from Williamsville Eatery
Pangea Farm, LLC
Jonathan Namanworth grew up in Manhattan and graduated from Cornell University with a background in plant science and research. A love of Vermont’s natural beauty and an appreciation for its locally produced goods drew him to the state in 2015. He now leases 30 acres in Shoreham, Vermont, farming 2 acres with an additional 2 acres newly plowed and tilled, ready to be planted in the spring. This pastoral setting is surrounded by hundreds of acres of beautiful orchards with a breathtaking view of the Adirondack Mountains of New York. His decision to become an organic farmer was based on a desire to help preserve and increase the availability of naturally grown products.
The farm is named after the super continent of Pangea that existed 200 million years ago, when Eurasia and North America were joined as one. Jonathan chose this unique name to symbolize the gathering together of the diverse origins of the foods we eat today.
Because of his background in plant research, Jonathan feels the need to experiment and try new things. He believes that knowing the physiological capabilities of a crop makes it possible to manipulate environmental conditions when cultivating, mimicking the plant’s natural requirements. If a crop can be grown in Vermont with a reasonable amount of effort, he sees no reason not to try to do so, especially when the process can create a wider range in the diversity of fresh, locally grown goods. It is his intention to continue experimenting with domesticating nonnative crops in his region of Vermont, some of which are peanuts, sugarcane, quinoa, and cotton.
This innovative farmer tries his best to allow the farm to run under natural conditions. He only intervenes when there is a threat to the crop, such as a lack of rain or need for weeding and insect cover on susceptible produce. Jonathan feels that providing a natural growing environment allows plants to do what they do best: grow and produce the finest natural product possible. Although Pangea is just one small farm in a patchwork landscape of producers, its owner is doing his part to contribute to the organic effort in Vermont and keep the movement strong.
Makes 3 cups
This recipe is a great way to showcase locally grown tomatoes. For a spicier salsa, use some of the seeds and membranes from the jalapeño pepper. Pico de gallo can be stored for up to 2 days in an airtight container in the refrigerator.
1½ pounds ripe tomatoes, preferably Roma, seeded and diced
½ small red onion, minced
2 medium garlic cloves, peeled and minced
½ jalapeño pepper, seeded and minced
½ cup chopped fresh cilantro leaves, plus more for garnish
½ teaspoon finely grated lime zest
1 tablespoon fresh lime juice
¼ teaspoon salt
Mix all of the ingredients together in a medium bowl, gently stirring until well combined. Cover and refrigerate for 1 hour. Adjust seasonings with additional lime juice, cilantro, and salt to taste. Garnish with additional cilantro and serve with your favorite tortilla chips.
Recipe from Pangea Farm, LLC
Full Sun Company
When Full Sun Company’s cofounders Nataka White and David McManus met in Vermont in 2011, they put their heads together and came up with the idea of creating a company that would not only produce a new food product, but also support the growth of small, diversified family farms in Vermont and the surrounding region. There was no denying that the pair had the skill set for the venture. David had experience working in the processed food industry, helping to launch the well-known Applegate organic meat company. Nataka was cofounder and an executive at Vermont Biofuels Associates, Acorn Renewable Energy Co-op, and bio-energy program director of the Vermont Sustainable Job Fund.
Their company, Full Sun, uses a novel business model, contracting with farmers to grow sunflower and canola seeds, then providing them with seed stock that is best suited for growing in Vermont’s climate and soil to produce oil. Currently, only 2–3 percent of Full Sun’s sunflower and canola seeds are grown in Vermont, but Nataka and David are recruiting local growers. They are in the process of contracting approximately 30 percent of their non-GMO canola and 20 percent of the sunflower crop from family farms in Vermont, New York, and Maine. The balance of the canola will come from a farmer in Ontario, Canada, and the sunflowers from several farms in that same region. The farmers who grow the seeds must adhere to non-GMO or organic farming standards.
The business operates out of an oilseed mill in Middlebury, Vermont. Approximately 3,000 pounds of seed pass through a single mechanical expeller press each day, producing 100 gallons of unfiltered oil and a coproduct (the organic material that is left after the pressing) of 1 ton of meal. Full Sun bags and sells the high-fat meal to area farmers as feed for chickens and hogs, or as fertilizer. The partners chose this cold-press method because it yields more flavorful oils than those that are heavily refined and mass produced. Cold-pressed means that no chemicals are used in the procedure, which is exceptionally clean. All parts of the crop are utilized, so nothing goes to waste.
Full Sun’s oils are obtained from the first pressing of the seeds, giving them the distinction of being extra virgin seed oils. This method helps to retain the flavor, golden color, and nutty aroma of the seeds. The oils are perfect for low heat sautéing, drizzles, sauces, dressings, marinades, and finishing oil. The product is sold throughout the Northeast at natural grocery stores, food co-ops, farm stores, CSAs, and health and wellness centers.
The company’s sunflower oil is low in saturated fat and rich in heart-healthy oleic acid and monounsaturated fats, as well as omega 3, 6, and 9. It is an excellent source of vitamin E. The canola oil is also low in saturated fat and contains omega 3 and 6 and fatty acids. Both are certified non-GMO products.
Netaka and David plan to grow many more acres of sunflowers and canola in Vermont. Eventually, Vermonters may see sunflowers popping up alongside hay and cornfields. In the meantime, the owners of Full Sun are carefully tending to each batch of oil, “from seed to bottle,” looking to establish their product as a leader in the category of small batch culinary craft oils.
Makes approximately 2 cups
This tangy, creamy vinaigrette pairs perfectly with Brussels sprouts, roasted cauliflower, and broccoli.
3 tablespoons organic, unfiltered apple cider vinegar
3 tablespoons fresh lemon juice
1 tablespoon sesame tahini
1 teaspoon tamari
1 teaspoon pure maple syrup
3 medium garlic cloves, minced
½ cup canola oil
½ cup sunflower oil
¼ cup olive oil
Kosher salt and freshly ground black pepper
In a medium bowl, whisk together the vinegar, lemon juice, tahini, tamari, maple syrup, and garlic. Slowly whisk in the oils until emulsified. Season with salt and pepper to taste. Store in the refrigerator for up to 1 week.
Recipe from Full Sun Company
Ginger Sesame Vinaigrette
Makes approximately 1½ cups
This simple recipe is delicious poured over soba noodles or drizzled over salad greens.
3 tablespoons organic, unfiltered apple cider vinegar
3 tablespoons fresh lemon juice
2 tablespoons tamari
2 teaspoons pure maple syrup
1 teaspoon toasted sesame oil
2 medium garlic cloves, peeled and minced
2 tablespoons finely grated ginger
½ cup canola oil
½ cup sunflower oil
Kosher salt and freshly ground black pepper
In a medium bowl, whisk together the vinegar, lemon juice, tamari, maple syrup, sesame oil, garlic, and ginger. Slowly whisk in the oils until emulsified. Season with salt and pepper to taste. Vinaigrette will keep in the refrigerator for up to 1 week.
Recipe from Full Sun Company
