The Vermont Non-GMO Cookbook: a Q&A with the author

New England-native Tracey Medeiros recently published The Vermont Non-GMO Cookbook, the pages of which are filled with recipes using seasonal produce and locally sourced goods. The Clean Food Club interviewed Tracey about her new book and her passion for the New England food system, and we talked about her love of Vermont maple syrup, the admiration she…

Parsnip Potato Scallion Pancakes

Scallions, sometimes called green onions or spring onions, are little onions that haven’t finished growing into large, mature onion bulbs. Scallions are milder in taste than fully grown onions, and they’re just now being harvested. Parsnips, however, are at their end for the year. They grow in late summer/early fall, and many farms overwinter them. While…

Fish Tacos with Cabbage Kohlrabi Slaw and Avocado Crema

Last year started my love affair with kohlrabi, an underutilized winter vegetable, and this winter I am excited to cook with it again. Kolhrabi overwinters well, but it’s getting to the end of the it’s time. Pretty soon we’ll have spring onions and asparagus, but for the next couple of weeks, kohlrabi will still be…

Sweet Potato and Beet Chips with Honey Garlic Goat Cheese Dip

These chips are fun to make, fun to eat, and fun to serve for a spring break treat or at a party. Because they’re bright orange and red, they’ll stand out on your table and look way more impressive then a bag of potato chips from the store. Impress your guests or let your kids…

Squash, Sprouts and Spinach Buddha Bowl

What in the world is a buddha bowl, you ask? A buddha bowl is a bowl filled with fresh, leafy greens, sometimes grains, and cooked veggies. Basically, a buddha bowl can be anything you want it to be (and basically, it’s just a salad). Use whatever you’ve got in the fridge, and it’s a great end-of-the-week…

Kabocha (Sunshine) Squash Risotto

At the last CSA pickup for Stearns Farm, we received a kabocha squash. It’s orange just like a sugar pumpkin, but it’s much smaller. The sign said to roast with butter and sugar, but weeks went by and it just sat on my counter. One day my brother told me that he had made a…

Eating Your Way to Good Luck in the New Year

All around the world, people believe in eating good luck foods for the New Year. The Spanish and Portuguese eat twelve sweet grapes before the clock strikes twelve to symbolize the twelve months of the coming year. Here are some of the best clean and healthy good luck foods, all of which you can pretty easily combine so…

Parsnip Gnocchi with Roasted Carrots and Brussels Sprouts

This recipe features mostly locally sourced ingredients, which is what The Clean Food Club always strives to do! There are lot of great ways to use seasonal, local ingredients, and with each recipe we post, we try to help the home cook find those ingredients and make a great tasting meal. Parsnips are in season…

Kheer, A Memory Makeover With Quinoa and Fleur Spice Blend

Growing up in India, the holidays came during the Fall, and the main Hindu festival of lights, Diwali. I’d be back home from boarding school and looking forward to the sparklers, my cousins and desserts. Desserts are a big part of any Indian festival; Mummy, Grandma and my aunts would be prepping days in advance…