We make these delicious lamb burgers in the exact same method we would for hamburgers. The yogurt mint sauce is tangy and bright – the perfect compliment to the lamb.

BLC AdminJuly 8, 2020recipe

Braised Dijon Chicken

Tarragon and chicken are a classic combination. Add tomato paste, mustard, and vinegar to create a depth of flavor that is typical of the southern French cuisine.

BLC AdminJune 17, 2020recipe

Sautéed Mushrooms Over Polenta

The familiar nutty taste of polenta complements a lot of foods, including mushrooms. Turn this polenta out on a cutting board for slicing, verses a softer polenta served in a bowl, and top with sautéed mushrooms and herbs.

BLC AdminMay 15, 2020recipe

Apple & Cheddar Tartine

A tartine is the French term for an open-faced sandwich. Start with a really good dense, chewy bread and extra sharp Vermont cheddar cheese to give the sandwich real character. Our favorite bread is cranberry-pecan bread made by a local bakery or rustic sourdough.

BLC AdminApril 19, 2020recipe

Creamy Cauliflower Soup

We love brassicas and are always looking for ways to put them on the menu. This simple cauliflower soup is made with onions and garlic cooked in a broth and pureed to a smooth finish. Garnish with parsley and an especially high quality, aromatic oil. The result is a light and creamy soup – perfect for beginning a meal.

BLC AdminApril 13, 2020recipe

Kale Salad with Dijon Mustard Vinaigrette

This hearty kale salad is easy to put together and makes a great side dish. The key to great raw kale salads is to massage the kale prior to serving and to be generous with the salad dressing. To make it more substantial, there is an option to add cooked quinoa to bulk it up.

BLC AdminApril 4, 2020recipe

Garlicky Sausage & Bean Soup

This soup is delicious and flexible. It is great for working with what you have on hand in your pantry. Our recipe calls for white beans and kale which could easily be substituted for other types of beans or leafy greens. Get creative!

BLC AdminMarch 31, 2020recipe

Beet & Beef Borscht

Beets are easy to grow, delicious, and nutritious. Red beets work best in this recipe, as they give the soup a deep, brilliant color. Garnished with yogurt or crème fraîche and a handful of winter herbs, it is a treat for the eyes as well as the stomach. The ground beef makes it extra hearty and filling.

BLC AdminFebruary 5, 2020recipe

Spinach, Celeriac & Potato Pie

Inspired by a traditional dish from the Alsace region of France, this dish has a garlicky flavor complemented by cream, potatoes, and celeriac. Combining the potatoes with celeriac lends a subtle earthy flavor, while the crisp pastry crust makes for a satisfying finish.

BLC AdminJanuary 29, 2020recipe

Saltimbocca

“Saltimbocca” literally translated in Italian to mean “jumps in the mouth.” This is an Italian dish made of veal lined or wrapped with prosciutto and sage. In our recipe, we have swapped out the veal for pork and we think it’s absolutely delicious! This recipe takes 15 minutes and feeds 4 people.

BLC AdminMarch 14, 2019recipe

Osso Buco

Osso Buco is a Northern Italian recipe traditionally made with veal shanks. The veal shank is a tougher cut of meat and this recipe slowly braises over several hours to make the meat tender. We recommend serving with polenta and garnishing with Italian parsley and lemon zest. This recipe takes 4 to 5 hours and feeds 4 to 6 people.

BLC AdminJanuary 16, 2019recipe

Maple Black Walnut Pie

We have beautiful black walnut trees growing around the farm and this pie is one of our favorites and helps us use their harvest each fall. This recipe calls for only a combination of black walnuts and traditional walnuts. If you can’t find black walnuts, use all traditional walnuts.

BLC AdminNovember 1, 2018recipe