Skip to main content
Skip to store items
Skip to main navigation

Side dish recipes

  • “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!

  • Lovely on the eyes and on the palate, making herbal honey is a fun way to add variety and creativity to your pantry. This is also a great gift idea!

  • Hunks of warmed sourdough topped with gooey, garlicky oven roasted or grilled tomatoes with olive oil and herbs makes the perfect accompaniment to any meal.

  • "Duxelles" is a fancy (well, not so much fancy as it is a French) word for a finely chopped mixture of mushrooms, mushroom stems, onions, shallots, and herbs sauteed in butter, then reduced to a paste. Sometimes cream is added, as well. It's a basic preparation used in gravies, sauces, and as a filling for a savory pastry mushroom tart.

  • This savory mushroom-nut paté will be a hit at home as well as at a potluck. Toasted hazelnuts, sauteed garlic, thyme and sherry add depth to this companion to the cracker. Convenient for company, since you can make this in advance and store it in the refrigerator until your guests arrive.

  • Spice up your usual stuffing this Thanksgiving with a little extra flavor.