Culinary Spring in Vermont

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Culinary Spring in Vermont Abby Wadsworth MS RD (photo credit) Springtime in Vermont is something of a honeymoon for culinary dietitians.  Ramps mark the beginning of romance. Sometimes referred to as wild leeks or spring onions, these delicate vegetables grow in the wild along wetland edges like river beds.  There flavor is pungent and garlicky and […]

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White Bean Mac & Cheese

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Macaroni & Cheese w. White Bean Puree Ingredients 8 ounces uncooked elbow macaroni 2 ½ cups shredded cheese (sharp cheddar, Parmesan, Monterey Jack Cheese) – reserve ½ cup of cheese to top casserole before placing in the oven 2 cups milk ¼ cup better 3 Tablespoons flour 1 tsp salt ¼ tsp garlic powder ¼ […]

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Fully Loaded Baked Sweet Potatoes

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This is a dreamy 20 minute meal that boasts both health and deliciousness.  Best of all you can modify each potato for all members of your family.  Pair this with some grilled shrimp of tofu if you want a heartier meal.   Loaded Baked Sweet Potato  Ingredients: 4 medium sized sweet potatoes ½  cup fat […]

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Zucchini usually overwhelms the July gardening season but we can embrace it with open arms. Zucchini dose provide some nutrients a modest amount of copper, manganese and a small amount of vitamin C. 1 cup of zucchini provides 20% of the daily value for copper and manganese and 13% of the daily vitamin C requirement. […]

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