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Vegetables recipes

  • The fresh, summery flavor of snap peas is set off by the sweetness of lightly cooked carrots and a honey glaze. Sweet simplicity.

  • A decadent yet simple springtime dish.

  • The butterhead lettuce and arugula combine with the pears and walnuts to make a slightly sweet but very sumptuous salad.

  • Quick, easy and tasty!

  • Here’s a crucial tip: don’t use hot rice!! This is the perfect dish to use on that day old rice you have lying around in the fridge. I highly recommend using short grain brown rice- it gives it a sumptuous, chewy texture.

  • A delicious way to enjoy celeriac and kohlrabi! Serves 4-6 as a side dish, 2-3 as a light lunch with salad

  • A rich and indulgent breakfast treat from our friends at MACSAC!

  • “Ladling this delicate, vegetable-laden chowder over toasted bread raises it to main-course status. If you don’t want such a hearty dish, use a little less liquid and a few croutons to finish. Use only white endives for this soup. Red ones will make it look very dingy indeed.” –Deborah Madison

  • Did you know kumquats are one of the only citrus fruits you can eat whole? Experiment with the dressing in this tasty and simple slaw until it suits your fancy. The sweet/tart combination of the kumquat fruit and rind contrast beautifully with the crunch of the red cabbage!

  • Carrots are another local produce item that can be found throughout most (if not all) of the long WI winter.