Roasted Butternut Squash and Shallot Soup. This is so easy to make! I usually half the recipe and use one medium-size squash, two shallots, 3/4 in. ginger and a can of low-sodium chicken broth. It makes two large bowls. When paired with grilled cheese, you might die of delicious overload.
This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week. Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans in this recipe; you will need 1 1/2 cups cooked kidney beans and 2 1/2 cups cooked black beans. Vary the amount of jalapeños you add to suit your taste.