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Recipes for special diets

  • Garden Salad with Dulse and Tahini Lime Dressing

    Sea vegetables, like Dulse, have innumerable health benefits. Experiment with adding them into your diet through foods like this tasty salad!

  • Parsnip Cake with Lemon Cream Cheese Icing

    Hold the phone- a PARSNIP
    cake?  Like its friend the beet
    chocolate cake, this parsnip cake is a fun and entirely unexpected way to use
    fall veggies in your dessert course. With the sweet yet lemony frosting, it’s a
    hit! A big shout out to Punky Egan, from MATC for developing this recipe and
    contributing it to MACSAC’s cookbook!

  • Raw Zucchini Crudo Salad

    Another recipe from the ever tantalizing and gorgeously photographed http://kissmyspatula.com/. With the legendary (or notorious) bounty of zucchini we get in WI every year, it’s always nice to find new ways to enjoy! Minus the lemon juice, this recipe can be made 100% locally.

    “Feel free to change up and play around with your choice of cheese and herbs. Dollops of fresh ricotta with chervil and dill would be brilliant together. I picked the herbs below since they’re growing like mad in our garden right now. Plus, when fresh feta comes knocking at our door, mint is never too far behind.”

  • Tomatillo Salsa Verde

    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!

  • Roasted Fennel

    A simple and delicious Eat Local Challenge recipe.

  • Roasted garlic pesto

    Great stirred into mayo for an instant aioli!

  • Easiest Ever Potato and Kale Soup

    Seriously. It is the easiest kale/potato soup ever and SO delicious.

  • Sherbet

    A wonderful cooling dessert recipe that can make use of whatever delectable local fruit is around. Experiment, go wild and enjoy this Eat Local Challenge friendly dessert!