Recipes from Cooking with Shelburne Farms

Cooking with Shelburne Farms by Melissa Pasanen

Cooking with Shelburne Farms is a celebration of food from the land. With one hundred recipes featuring ten basic Vermont ingredients—milk and cheese, maple syrup, early season greens, lamb, mushrooms, game, fish, pork, root cellar vegetables, and apples—the dishes deliver rustic flavors with a fresh, comfortable, country-style cooking approach. There are recipes for low-fuss weeknight dinners, such as maple-black pepper roast chicken as well as dishes that will impress guests, such as roast duck legs with sour cherry sauce. With classics like hash, shepherd’s pie, and tomato soup, and New England desserts like hot milk sponge cake and maple syrup pie, Cooking with Shelburne Farms brings a new twist to traditional favorites and pairs native ingredients with newer world flavors.

A porcelain bowl filled with shepherd's pie and topped with potatoes, onions, and cheddar

Shepherd’s Pie with Onions and Cheddar

This shepherd’s pie is made with ground lamb or, for the non-purists, beef and caramelized onions topped off with mashed potatoes loaded with grated Cheddar cheese.

  • 1 H, 20 M
  • 2 H
  • 11
Bacon Goat Cheese Tart

Bacon and Goat Cheese Tart

Forget the pan when you make this tart. The edges of the tart crust are folded around sweet caramelized onions, smoky bacon, and rich goat cheese.

  • Quick Glance
  • 30 M
  • 2 H
  • 4