The Vermont Non-GMO Cookbook : 125 Organic and Farm-to-Fork Recipes From the Green Mountain State

Intro; Title Page; Copyright; Dedication; Contents; Acknowledgments; Foreword; Introduction; 1. Breakfast and Brunch; Coconut Banana French Toast with Strawberry Ginger Butter and Maple Syrup; Profile: Ben & Jerryâ#x80;#x99;s Homemade, Inc.; French Toast Casserole with Ben and Jerryâ#x80;#x99;s Vanilla Ice Cream; Profile: Earthwise Farm and Forest; Farm Fresh Quiche with Potato Crust; Spelt Pound Cake with Sourdough, Pumpkin, and Nuts; Spring Breakfast Tacos; Profile: Jersey Girls Dairy & Farm Store; Baked Frittata with Baby Spinach, Roasted Red Peppers, and Quark Cheese; Organic Multicolored Beet Hash.;Much more than a regional cookbook packed with recipes from the area's top organic farmers and chefs. Intro Title Page Copyright Dedication Contents Acknowledgments Foreword Introduction 1. Breakfast and Brunch Coconut Banana French Toast with Strawberry Ginger Butter and Maple Syrup Profile: Ben & Jerryâ#x80 #x99 s Homemade, Inc. French Toast Casserole with Ben and Jerryâ#x80 #x99 s Vanilla Ice Cream Profile: Earthwise Farm and Forest Farm Fresh Quiche with Potato Crust Spelt Pound Cake with Sourdough, Pumpkin, and Nuts Spring Breakfast Tacos Profile: Jersey Girls Dairy & Farm Store Baked Frittata with Baby Spinach, Roasted Red Peppers, and Quark Cheese Organic Multicolored Beet Hash. Profile: Sweet Simoneâ#x80 #x99 sLemon Poppy Seed Muffins Organic Pumpkin Seed Chipotle Crackers Profile: Buffalo Mountain Food Co-operative & Cafe Café Quiche Profile: Meadows Bee Farm Farm Yogurt Cheese 2. Sandwiches, Spreads, and Vinaigrettes Oven-Roasted Organic Pulled Pork Sandwiches with Spicy Apple Cider Vinegar Slaw Profile: The Village Roost Café & Marketplace Green Mountain Sandwich with Maple Balsamic Vinaigrette Profile: Footprint Farm, LLC Meatball Banh Mi with Maple Sriracha Mayonnaise (Vietnamese Sandwich) Garlic Scape Kale Pesto. Arugula Pesto with Marcona Almonds and Organic White Truffle OilSidebar: Arugula Roasted Delicata Squash and Red Onion Hummus with Roasted Squash Seeds Sidebar: Delicata Squash Sidebar: Ramps Ramp and Pea Pesto Queso Fundido with Chorizo Profile: V Smiley Preserves Bosc Pear Vanilla Lime Marmalade Strawberry Ginger Butter Profile: Williamsville Eatery Springtime Japanese Knotweed Chutney Profile: Pangea Farm, LLC Fresh Pico de Gallo Profile: Full Sun Company Tahini Garlic Vinaigrette Ginger Sesame Vinaigrette 3. Savory Soups Sidebar: Soupâ#x80 #x99 s On! Northern Lake Fish Chowder. Spring Broth with Green Garlic, Dandelion, and Mustard GreensMaple-Roasted Beet Soup with Fresh Goat Cheese and Pistachios Profile: Woodâ#x80 #x99 s Market Garden Heirloom Tomato Gazpacho Soup Sidebar: Heirloom Tomatoes Creamy Jerusalem Artichoke Soup with Vermont Maple Smoked Cheddar Cheese Sidebar: Jerusalem Artichokes Profile: Three Crows Farm White Bean Soup with Winter Greens and Sausage Profile: MKT: Grafton Warming Harvest Soup Profile: Executive Chef Frederic Kieffer, Artisan Restaurant Tavern & Garden at Four Columns Inn. Navy Beans and Swiss Chard Minestrone Soup with Poached Farm Egg4. Organic and Heirloom Vegetables from Field to Fork Roasted Beets Candied and Pickled with Multicolored Pickled Green Beans and Micro Herbs Grilled Bread Salad with Broccoli Rabe, Cherry Tomatoes, and Parmigiano-Reggiano Cheese Sidebar: Broccoli Rabe Profile: Bear Roots Farm Roasted Rainbow Potatoes with Mixed Herb Pesto Charred Corn Salad with Cherry Tomatoes, Cilantro, and Cotija Cheese Profile: Tonewood Maple Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano Cheese, and Rustic Croutons. The Vermont Non-GMO Cookbook honors the state's mission to connect with its local organic farmlands and the farmers who nurture and care for them. It also serves as a guide for eating organically and non-GMO in Vermont. The book celebrates the region's esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes. The recipes, which encourage readers to think organic and non-GMO eating first, include: Avocado, Jalapeno, and Cheddar Cheese Cornbread Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano Cheese, and Rustic Croutons Oven-Roasted Organic Pulled Pork Sandwiches with Spicy Apple Cider Vinegar Slaw Apple-Raspberry Pie Roasted Rainbow Potatoes with Herb Pesto Baked Frittata with Baby Spinach, Roasted Red Peppers, and Quark Cheese Grilled Beef Tenderloin with Rutabaga Puree, Braised Cabbage, and Horseradish Cream Old-Fashioned Organic Cream Cheese Cheesecake Fresh Raspberry Sorbet In addition to mouthwatering recipes, The Vermont Non-GMO Cookbook will include profiles of a hand-selected group of pioneering organic Vermont farmers, chefs, and non-GMO artisans. It will take you on a culinary journey throughout the Green Mountain State, from Ben & Jerry's homemade ice cream to internationally inspired Kismet Kitchen to the busy Butternut Mountain Farm. Supported by rustic food photography, it will awaken and inspire your palate to the exciting options being offered by Vermont's burgeoning local, organic, and non-GMO food scene. The Vermont Non-GMO Cookbook honors the state's mission to connect with its local organic farmlands and the farmers who nurture and care for them. It also serves as a guide for eating organically and non-GMO in Vermont. The book celebrates the region's esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes. The recipes, which encourage readers to think organic and non-GMO eating first, include: Avocado, Jalapeño, and Cheddar Cheese Cornbread Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano Cheese, and Rustic Croutons Oven-Roasted Organic Pulled Pork Sandwiches with Spicy Apple Cider Vinegar Slaw Apple-Raspberry Pie Roasted Rainbow Potatoes with Herb Pesto Baked Frittata with Baby Spinach, Roasted Red Peppers, and Quark Cheese Grilled Beef Tenderloin with Rutabaga Puree, Braised Cabbage, and Horseradish Cream Old-Fashioned Organic Cream Cheese Cheesecake Fresh Raspberry Sorbet In addition to mouthwatering recipes, The Vermont Non-GMO Cookbook will include profiles of a hand-selected group of pioneering organic Vermont farmers, chefs, and non-GMO artisans. It will take you on a culinary journey throughout the Green Mountain State, from Ben & Jerry's homemade ice cream to internationally inspired Kismet Kitchen to the busy Butternut Mountain Farm. Supported by rustic food photography, it will awaken and inspire your palate to the exciting options being offered by Vermont's burgeoning local, organic, and non-GMO food scene.