Fletcher Allen, a Vermont university hospital and medical center, serves all of
Vermont and the northern New York region. Located in Burlington, Fletcher Allen is a regional, academic healthcare center and teaching hospital in alliance with the University of Vermont.
Recipe Archive
Roasted Lemon Asparagus
Makes six servings
Ingredients
- 1 ½ pounds fresh asparagus spears
- ¼ cup onions, sliced
- ¼ cup red bell peppers, sliced
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1/8 teaspoon thyme
- Salt and pepper to taste
Directions
- Preheat oven to 400°F.
- Combine asparagus, onions and peppers. Toss to blend.
- Combine oil, lemon juice, thyme, salt and pepper. Whip to blend.
- Combine vegetables and dressing. Toss to coat. Place in a roasting pan and roast in oven for 15 minutes or until golden brown. Serve.
Braised Turkey Thighs with Currants
Makes 6 servings
Ingredients
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 turkey thighs, about 1 pound each, rinsed, drained and patted dry
2 tablespoons olive or canola oil
1 cup onion, finely chopped
1 tablespoon fresh garlic, chopped
5 cups turkey or chicken stock
2 tablespoons tomato paste
1 cup dried red currants
¼ cup honey
¼ cup fresh parsley, chopped
1 teaspoon fresh sage, finely chopped
Directions
Combine flour, salt and pepper in a bowl and mix well.
Place the turkey in a separate bowl and pour the flour mixture over the turkey. Toss until the turkey is well coated with flour. Reserve the remaining flour for later use in the recipe.
Heat a large skillet over medium heat, add oil and brown the turkey thighs. Remove turkey from pan and set aside. Add the onions and garlic to the pan and sauté until tender. Add the reserved flour and cook stirring until light brown, about 2 minutes.
In a medium bowl combine the stock and tomato paste and mix well. Add this to the pan and stir in. Return the turkey to the pan, bring to a boil and then reduce the heat to low. Cover and simmer for 45-55 minutes depending on the size of the thighs. Cook until the turkey reaches 165° F.
Add the currants, honey, parsley and sage, and quickly bring to a boil. Reduce heat and simmer for 10 minutes. Serve turkey thighs with sauce.
From Cooking Close to Home, A year of Seasonal Recipes, Imrie and Jarmusz
Beet Kale Salad
Makes 4 servings
Ingredients
4 beets
¼ cup vinegar, balsamic
¼ teaspoon caraway seeds
¼ teaspoon salt
Clove powder
4 cups kale, fresh
1 tablespoon parsley, fresh, chopped
Black pepper
Directions
Place beets in a saucepan and cover with cold water; bring to a boil. Reduce heat to simmer and cook 20 to 40 minutes (depending on size) or until beets are very easily pierced with a sharp knife. Allow beets to cool in cooking liquid. Peel beets under cold running water by squeezing skins so they slip off.
Slice beets thinly; place in a bowl. Add vinegar, caraway seeds, salt and a pinch of clove powder. Set aside for at least one hour in the refrigerator, mixing occasionally.
Remove stems from kale. Discard stems and slice leaves very thin. Steam over medium-high heat for three minutes. Spread warm greens on serving platter and arrange beets on top. Garnish with parsley and a pinch of pepper.
From the Center for Nutrition and Healthy Food Systems at Fletcher Allen
Fresh Peach Salsa
Makes four servings
Ingredients
3 fresh peaches, peeled and diced
1 tablespoon of honey
1 teaspoons lemon juice
1/3 cup sweet onion, finely chopped
1 Jalapeño or Serrano chili pepper, chopped finely
2 tablespoons flat leaf parsley, chopped
1 avocado, chopped
Directions
In a small bowl combine peaches, honey, lemon juice, onion, Jalapeno or Serrano pepper and parsley. Mix together.
Add avocado and toss gently into mixture.
Serve on top of grilled fish, pork or chicken.
From the Center for Nutrition and Healthy Food Systems at Fletcher Allen.
Kale and Fennel Salad with Apples and Cinnamon
Ingredients
Dressing
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon fresh garlic, chopped
¼ teaspoon ground cinnamon
Salad
½ cup fennel, thinly sliced (1/8 inch by 1/8 inch by 2 inch)
½ cup apple, thinly sliced (use Honeycrisp, Empire, or Red Delicious)
½ cup carrots, thinly sliced
¼ cup red onion, thinly sliced
1 cup kale, finely chopped
Directions
1. Using an immersion blender or whisk, combine the olive oil,
honey, vinegar, garlic, and cinnamon, and blend until smooth.
2. In a large bowl, combine the fennel, apple, carrots, and onion.
3. Add the dressing to the vegetables and mix well. There will be
more dressing than needed and the salad will appear slightly wet.
4. Evenly divide the chopped kale onto salad plates. Evenly divide
the salad mixture on top of the kale; the extra dressing will
coat the kale. Serve
Serves four. From "Cooking Close to Home" by Diane Imrie and Richard Jarmusz, 2008.
Roasted Lemon Asparagus
Ingredients
1 1/2 pounds fresh asparagus spears
1/4 cup red bell peppers, sliced
1/4 cup onions, sliced
1/4 cup olive oil
1/16 cup lemon juice
1/8 teaspoon thyme
Salt and pepper to taste
Directions
Preheat the oven to 400°F. Combine asparagus, onions and peppers - toss to blend.
Combine oil, lemon juice, thyme, salt and pepper - whip to blend.
Combine vegetables and dressing. Toss to coat. Place in a roasting pan and roast in the oven for 15 minutes or until golden brown. Serve.
Serves six. From the Center for Nutrition and Healthy Food Systems at Fletcher Allen.
Grilled Eggplant Parmesan
Ingredients
4 cups four cheese mix, shredded
6 tablespoons Italian bread crumbs
1 cup fresh basil, thinly sliced
3 eggplants, cut lengthwise, 1/2 inch thick
1 1/2 pounds plum tomatoes, thinly sliced
3/4 cup garlic flavored olive oil
6 tablespoons parmesan cheese, grated
6 slices whole wheat Texas toast
Directions
Stir cheese, bread crumbs, and basil in bowl to blend. Preheat barbeque grill on medium heat. Season eggplant and tomato slices with salt and pepper. Lightly brush one side of each eggplant slice with oil. Grill eggplant, oiled side down, until the bottom side is tender - about 3 minutes.
Brush second side of eggplant slices with oil and turn over on grill. Top grilled side with tomatoes and then with cheese mixture. Sprinkle with parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. When ready serve eggplant on top of grilled toast.
Serves six. From the Center for Nutrition and Healthy Food Systems at Fletcher Allen.
Baked Fish with Roasted Potatoes, Fennel and Tomatoes
Ingredients
2 pounds new potatoes, peeled
2 bulbs fennel, fresh, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon fennel seeds
1 1/2 teaspoons fresh garlic, minced
3/4 cup white wine
6 tablespoons parsley, fresh, minced
1 tablespoon orange peel, fresh, grated
1 1/2 teaspoons oregano, ground
1 3/4 pounds tomatoes, red, fresh, whole
Salt and pepper, to taste
1 1/2 pounds cod fillet, fresh, raw
Parsley, minced and lemon zest, to garnish.
Directions
Pre-heat oven to 450°F.
Combine potatoes, sliced fennel, and salt and pepper. Toss to coat. Place in a roasting pan and bake at 450°F until caramelized - approximately 15 minutes.
Heat the oil in a wide saucepan over medium-high heat. Add fennel seeds and garlic, saute for one minute, add wine, parsley, orange rind, oregano, tomatoes, and salt and pepper - bring to a boil. Reduce to simmer until slightly thickened.
Place fish fillets over the roasted vegetables and spread the tomato mixture over the fish. Bake at 450°F until the fish reaches 165°F. When cooked, the fish will flake easily if sparated with a fork.
Garnish with parsley and top with lemon zest. Serve.
Serves six. From the Center for Nutrition and Healthy Food Systems at Fletcher Allen.
Cilantro Lime Dressing
Serve on a plate of your favorite lettuce greens.
Ingredients
¼ cup whole cilantro leaves, chopped
1 teaspoon fresh lime juice
1 teaspoon garlic, minced
¼ cup cider vinegar
1 teaspoon soy sauce
Directions
Combine olive oil, brown sugar, cilantro, lime juice, garlic, cider vinegar, and soy sauce in a small bowl. Blend until smooth and creamy. Store in the refrigerator for up to one week. Serve on a plate of your favorite lettuce greens.
From the Center for Nutrition and Healthy Food Systems at Fletcher Allen.
Spinach and Tomato Pizza Rounds
Ingredients
1 teaspoon olive oil
¼ cup onions, chopped
½ teaspoon garlic, minced
1/3 cup fresh tomatoes, dice
1/2 cup baby spinach
1 tablespoon pine nuts
Salt and pepper, to taste
½ pound bread dough
Directions
In a sauté pan, heat the olive oil over medium heat. Add the onions and garlic; cook until onions are opaque. Stir in the tomatoes and cook until the sauce reduces and thickens. Add the spinach and cook briefly until wilted. Season the mixture with salt and pepper.
Roll out the dough until very thin. With a two inch cookie cutter, cut out rounds. Place the rounds on an oiled baking sheet. Spread each dough round with the vegetable mixture. Sprinkle with the pine nuts. Bake in an oven at 400 ºF for 10 to 15 minutes or until the crust is lightly browned.
Serves six. From the Center for Nutrition and Healthy Food Systems at Fletcher Allen.
Chilled Strawberry Soup
Ingredients
1 pound frozen strawberries, thawed
1/4 cup white sugar
1/2 teaspoon vanilla
1 cup plain yogurt, low fat
1 cup milk (2%)
Fresh strawberries for garnish.
Directions
In a blender, or using an immersion blender, puree thawed strawberries and their juices until smooth. Add sugar and vanilla. Then add the yogurt and milk and stir well.
Serves four. From the Center for Nutrition and Healthy Food Systems at Fletcher Allen.
