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Mobile Munchies | The Truck Stops Here

Written by Melissa Pasanen on . Posted in Taste of the Landscape

Once largely a source of greasy all-hours sustenance, food trucks now drive food culture, anchoring movies and television shows and offering some really good food. Here are four very different operations from around the state.

Common Kitchen's Feisty Meatball. Photo by Samantha Sheehan.

The Common Kitchen’s Feisty Meatball
Known affectionately as “Ballinda,” this new truck is a project of Warren’s Common Man restaurant; it serves lunch from their parking lot. Chef Adam Longworth offers a rotating menu of meatball sandwiches, including classic beef topped with red sauce and mozzarella on a crusty, chewy Red Hen roll; vegetarian made with mushrooms, cauliflower, pine nuts and beans served with a spunky chipotle red sauce, sour cream and cilantro tucked into a pita; and Buffalo chicken with a Frank’s Red Hot cream cheese spread and blue cheese sauce on a soft potato roll.

Photo by Samantha Sheehan. 

Habiba Kassim of Fork in the Road. Photo courtesy of Burlington School Food Project.

Fork in the Road
The winningest food truck team has got to be the beaming high school student crew working with the Burlington School Food Project’s fledgling program to build job skills in the culinary and hospitality field and improve food-system education. With support from Dealer.com, the truck served up locally made “Farm Franks” with various

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Recipe: Fennel, Orange and Raspberry Salad

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Fennel, Orange and Raspberry Salad
Fennel and citrus are delightfully refreshing partners as demonstrated by this gorgeous salad created by chef Iliyan Deskov for the vegetarian restaurant he runs with his wife, Savitri. A summery shower of fresh mint, dill, fennel fronds and sweet-tart raspberries provides so much flavor all you need is the simplest dressing of fresh lime juice and good olive oil.
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Ingredients
  1. 1 large (about 1 pound) bulb fennel, trimmed of stalks, any fronds reserved
  2. 1 small watermelon radish, peeled, or 10 small radishes, trimmed
  3. 1 large orange
  4. 1 ripe avocado
  5. 1⁄3 cup finely sliced fresh mint leaves,
  6. loosely packed
  7. 1⁄3 cup minced fresh dill, loosely packed
  8. Juice of one lime
  9. 1⁄4 cup extra-virgin olive oil 1⁄2 teaspoon coarse salt
  10. Freshly ground black pepper 1 dry pint fresh raspberries
Instructions
  1. Slice fennel crosswise as thinly as possible using a mandoline or very sharp knife and put in a large serving bowl.
  2. Slice radishes as thinly as possible and then again into matchsticks if slices are large.
  3. Peel and slice orange crosswise into rounds and then each round into quarters. Add radish and orange to bowl.
  4. Peel and dice avocado and add to bowl.
  5. Mince any fennel fronds and add to bowl along with mint, dill, lime juice, olive oil, salt and a few grinds of black pepper. Toss well, mashing some of the avocado to become part of salad dress- ing.
  6. Gently toss in raspberries.
  7. Adjust seasoning to taste.
Notes
  1. Serve immediately. Serves 4.
  2. Photo by Ken Burris.
Adapted from Chef and co-owner Iliyan Deskov, MINT Restaurant, Waitsfield
Adapted from Chef and co-owner Iliyan Deskov, MINT Restaurant, Waitsfield
Vermont Life Magazine http://vermontlife.com/

Recipe: Roasted Fennel Relish

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Roasted Fennel Relish
Chef Maura O’Sullivan came up with this roasted fennel condiment for the corned lamb she serves as a sandwich at Lucky Next Door and as a plate at Penny Cluse. The bright, chunky relish has great layered flavor from the anchovies, roasted garlic and hit of red pepper. It also works well as a cheese plate garnish; dolloped on top of grilled lamb, fish or chicken; tossed with pasta; or as a quick appetizer crowning toasted baguette rounds spread with soft, fresh goat cheese.
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Ingredients
  1. 2 medium fennel bulbs (about 11⁄2 pounds total), thinly slice cross-wise to yield about 4 cups (OK to include lower portion of stalks, also thinly sliced), fronds reserved
  2. 1 (2-ounce) tin anchovies in olive oil, finely chopped, oil reserved
  3. 1 medium head garlic, thinly sliced to yield about 1⁄4 cup
  4. 3 tablespoons olive oil
  5. 1 teaspoon coarse salt
  6. 1⁄2 teaspoon crushed red pepper flakes, plus more to taste
  7. Zest and juice from half a lemon
  8. 2 tablespoons whole-grain mustard
  9. 11⁄2 tablespoons sherry vinegar
  10. Chopped fennel fronds
Instructions
  1. Preheat oven to 375 F.
  2. In a large bowl, toss sliced fennel with anchovies, garlic, olive oil, salt and crushed red pepper flakes. Spread evenly on a rimmed baking sheet or shallow roasting pan.
  3. Roast, stirring every 10 minutes, for about 20 to 25 minutes until fennel is completely soft and lightly colored.
  4. Scrape fennel back into bowl and add lemon zest and juice, mustard, vinegar and fennel fronds.
  5. Toss to combine well. Adjust seasoning to taste.
Notes
  1. Makes about 2 cups.
  2. Keeps, covered, in the refrigerator for about 1 week.
  3. Photo by Ken Burris.
Adapted from Chef Maura O'Sullivan, Penny Cluse Cafe and Lucky Next Door, Burlington
Adapted from Chef Maura O'Sullivan, Penny Cluse Cafe and Lucky Next Door, Burlington
Vermont Life Magazine http://vermontlife.com/

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