Apple Crisp
Makes 6 servings Ingredients 5 cups apples; peeled and sliced (about 8 medium) 3 tablespoons granulated sugar 1⁄2 cup rolled oats 1⁄2 cup brown sugar, packed 1⁄4 cup all-purpose flour […]
Cauliflower Parmesan
Ingredients 1/2 cup Grated Cheese Parmesan if available 1 large head cauliflower 2 cups flour 2 eggs 1 cup milk 1 box Italian-seasoned breadcrumbs Optionally make your own using stale bread! 32 oz. jar tomato sauce 1 cup olive oil Salt and
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Kassie Hull is our September Artist!
This is Barnard photographer Kassie Hull’s first art exhibit and it is worth seeing! The show is mostly landscape photos and offers beautiful prints for just $15 each, 20% of
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Canned Tuna Tacos
Try these yummy, easy fish tacos with canned tuna or substitute canned salmon. If desired, add chopped tomato, lime juice, salt, and pepper to the garnish in Step 2 to
Dollars for Doodles all Month!
Dollars For Doodles is the brainchild of two local artists who aim to raise money for three local organizations: the White River Land Collaborative in Tunbridge, @whiteriverlandcollaborative the Royalton Area Food Shelf
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Annual Meeting and Community Party!
The store will be closing at 2pm on Saturday, July 27th for our annual business meeting on the green from from 2:30-3pm and then our community party from 3-9pm. Please
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Mango Berry Rotini Salad
Mango, berries, spinach, and feta cheese make for a colorful twist on pasta salad, with the perfect balance of sweet and tangy. Ingredients 1 cup (4 oz) whole-wheat rotini pasta,
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Meet our Summer Plant Care Superworker, Dani
Dani is a Vermont Law and Graduate School student this summer as well as the Co-op’s summer plant care superworker volunteer and we love her! She keeps our plants and
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Creamy Spinach & Artichoke Pasta
Creamy Spinach & Artichoke Pasta Makes 8 servings Ingredients 1 pound whole wheat pasta (cooked, drained) 2 tablespoons olive oil (or vegetable oil) 1⁄2 onion (medium, sliced) 14 ounces artichoke
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Spring Vegetable Sauté
Makes 6 servings Ingredients 1 tablespoon olive oil 6 scallions, root ends trimmed off, greens and whites chopped 2 handfuls green beans, stem ends trimmed or snapped off, cut in
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