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Entrée recipes

  • Besides the task of peeling the onions, the oven will do most of the work for you here, bursting and concentrating the tomatoes, and turning the onions silky-sweet and tender.

  • This mostly hands-off dish is delicious served over rice with chopped cilantro, chives, or toasted coconut flakes.

  • This Mediterranean-style pasta dish is a snap to prepare.

  • Serve these delicious summer rolls with your favorite dipping sauce. They make a lovely light meal.

  • If you don't want to heat up your kitchen with the oven, you can skip broiling these stuffed avocados - they're just as delicious at room temperature.

  • If you prefer cooked corn to raw, simply blanch the corn kernels in boiling water for 1 minute beofre making the recipe.

  • Using the Co-op's pizza dough makes this so easy! The following recipe is quite minimal, so use this as a starting point - try a more traditional one with tomato sauce, or pesto, and add meat if you like, or more vegetables. Once you've grilled pizza, you won't want to turn the oven on for the rest of the summer.

  • Use a non-stick pan or well-seasoned cast iron skillet for perfectly crispy, golden-brown tofu.

  • Eggplant, tomatoes, and basil are made for each other!

  • Polenta is without a doubt very easy to make, but packaged rolls of pre-cooked and sliceable polenta is so convenient! In this recipe the polenta is topped with sautéed mushrooms deeply browned in butter and thyme, then simmered in white wine.