Springfield Family Center's
Veggie Guides
In this series of vegetable-centered guides, you'll learn the basics of various storing methods for fresh veggies including canning and freezing, as well as easy and flavorful recipes that you can make using fresh, frozen, or canned veggies.
Video Guides
Blanching and Freezing Winter Squash
In this video, we cover the process of preparing, blanching, and freezing squash for longer-term storage.
Butternut Squash Soup
In this video, we continue the squash series with a delicious and simple butternut squash soup. This recipe can be easily cooked using squash frozen at home, bought from the store, or received through Springfield Family Center's food shelf.
Mashed Butternut Squash
In the third video in the winter squash series, we go over the process of making an easy, flavorful side dish, mashed butternut squash. This dish is easily made using squash you freezed at home!
Microwave Black Bean Quesadillas
In this video, we go over a quick and simple microwave recipe for Black Bean Quesadillas. This recipe is full of veggies and protein, and makes a great filling lunch or snack.
Microwave Chicken Casserole
Learn how to make a simple and flavorful meal using just a microwave and mostly shelf stable ingredients! This microwave chicken casserole is sure to be popular with your friends and family members.
Shelf Stable Tuna Casserole
In this video, we go over a simple, shelf stable, one pot tuna casserole recipe.
Microwave Sweet and Sour Chicken
In this video, we go over a simple sweet and sour chicken recipe full of fresh veggies and healthy protein.
Everyone Cooks! Kitchen Basics
Promo Video
Over the course of the three part video series we will go over easy, accessible beginner cooking skills and recipes using food you can get directly from the food shelf here at the Springfield Family Center. Each part teaches no frills, no fuss food preparation skills that only require affordable kitchen basics.
Episode 1: Prep and Cutting Skills
Follow along with chef Jason Tostrup as he demonstrates how to set up a cutting board, how to choose the right knife for the job, and how to cut a few important veggies: carrots, garlic, and onion. The skills you learn in this episode can be easily transferred to food prep for most other vegetables.
Episode 2: Cabbage and Beef Soup
In this episode of Everyone Cooks, chef Jason Tostrup walks us through the process of making a simple beef and cabbage soup using produce you can find in the food boxes here at the Springfield Family Center! This is a simple one-pot recipe, and all the ingredients are accessible through the food shelf or for a very low cost at the grocery store.
Episode 3: Smashed Potatoes and Apple Beet Carrot Salad
In this episode of Everyone Cooks, learn two simple vegetable based side dishes that you can make quickly and easily at home! Chef Jason Tostrup teaches us a quick and surprising trick for cooking beets quickly, and walks us through some fun tips and tricks for making your side dishes look and taste wonderful.
Veggie/Meal Guide PDFs
Veggie Guide PDF Downloads
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Physical address:
130 Springfield Plaza Road, Suite #9 Springfield, VT 05156
Mailing address:
PO Box 20 North Springfield, VT 05150
Phone: (802) 885-3646 Fax: (802) 885-7245
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