What’s in Season: Vegetable Food Trends in Stowe
by STOWE AREA ASSOCIATION
In recent years, vegetables have taken center stage in many favorite recipes and main dishes. 70% of restaurant operators say they are adding vegetarian or vegan dishes to the menu, according to Food Fanatics. Vegetarian and vegan options provide health benefits and can liven up a plate with vibrant colors and unique textures. While vegetarian main courses are on the rise, specialty salads are a great way to enhance meals and incorporate local ingredients and flavors.
Our spring and summer favorites are back in season at local farmers’ markets and on the menus of many Stowe restaurants. Whether you’re dining out or making them at home, below are some favorite ways to incorporate more veggies into your daily diet.
Enhance your lunchtime experience at Stowe Bee Bakery & Cafe, which offers some seasonal veggie favorites such as the Bunny Slope Wrap made with fresh veggies and hummus. Another Stowe Bee favorite is the Meadows Quad Panini featuring eggplant, zucchini, spinach and mozzarella on local parmesan sourdough. If you’re feeling fruity, we suggest the Peachy Keen, a brie and arugula Panini with local peach and honey jam. Also be sure to check out all the options at the Stowe Farmers’ Market every Sunday in the summer and fall.
Out for dinner:
Solstice, located at Stowe Mountain Lodge, offers an ever-changing menu of artisan cuisine. Popular vegetable main dishes on their menu include a Warm Burrata featuring Maplebrook Buratta, eggplant caponata, Marcona Almonds, olive oil and Mansfield Sourdough. Tired of avocado toast? Try the Grilled Asparagus Toast with smoked Porcini aioli, pickled ramps, radish, shaved Gouda and lemon.
If you’re hoping to include some more vegetables into your diet at home, enjoy this recipe featuring favorite summer veggie, compliments of Food Fanatics:
Grilled Summer Squash and Pepper Salad
2 yellow squashes
3 tablespoons olive oil
1 tablespoon whole coriander, toasted and coarsely ground
1 tablespoon whole cumin seeds, toasted and coarsely ground
Dressing to taste, recipe follows
1⁄2 tablespoon Kosher salt
1⁄2 cup piquillo peppers, sliced
Preserved celery, recipe follows
1⁄2 cup toasted pecans for garnish
1⁄2 cup celery leaves for garnish
Trim squashes so they lie flat on each side to form a rectangle. Brush with oil and grill; cut into chunks and toss with seasonings, dressing and peppers. Place a spoonful of goat cheese mousse on the bottom of each plate and place salad on top. Garnish with pickled celery, pecans and celery leaves. Makes 4 servings.
To make preserved celery: combine 1 cup water, 1⁄2 cup rice wine vinegar, 2 tablespoons sugar, 2 tablespoons Kosher salt, 1 teaspoon mustard seeds, 1 teaspoon grated ginger, 1⁄2 seeded and chopped jalapeno and bring to a boil. Pour over 2 stalks of peeled and sliced bite-sized pieces of celery and allow to marinate for 24 hours.
To make dressing: combine 1⁄2 cup red wine vinegar, 2 tablespoons whole grain mustard, 11⁄2 tablespoons honey and 1 clove garlic in a food processor. With motor running, slowly add 3⁄4 cup canola oil and 1⁄2 cup olive oil and season to taste with kosher salt and black pepper. Makes about 2 cups.
To make goat cheese mousse: whisk together 3⁄4 cup goat cheese with 1⁄2 cup water and salt and pepper to taste. Makes 1 1⁄4 cups.