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Side dish recipes

  • Great stirred into mayo for an instant aioli!

  • A simple and delicious Eat Local Challenge recipe.

  • Tomatillos are a wonderful but perhaps underutilized WI fruit that is available in great abundance this time of year. Experiment with making your own salsa and have fun with Eating Locally!

  • I’m such a sucker for Brussels sprouts- they are exciting to carry home on the stalk from market, fun to cook, and look like adorable mini cabbages. Here’s another fabulous Brussels sprouts recipe to rock during the Eat Local Challenge!

  • Another Eat Local Challenge friendly recipe that makes great use of tasty local eggs and fresh herbs!

  • “Roasted peppers can be expensive to buy but are very easy to make. When peppers are in abundance, roast some and freeze for later use. One way to do this is in freezer boxes, separating the layers with waxed paper.”

  • A savory alternative to the old standby corn on the cob.

  • Originally this fabulous Luna Circle Farm CSA recipe called for sorrel, but can really be made with any flavorful leafy green. Experiment with your favorites! -SR

  • An old housemate passed along her mom’s split pea soup recipe, adapted for our Co-op’s vegetarian needs. It is one of the best I’ve ever had. Enjoy Margot’s variation on split pea soup! - SR

  • Served with crusty bread, as an accompaniment to the perfect baked/grilled meat or tofu, or as its own main course, you and yours will be astounded at how delicious this beautiful meal tastes!