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Quinoa Salad with Shiitakes and Fennel 

Adapted from

If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.

2 c. quinoa

1 qt. water


1/4 c. peanut oil

5 cloves garlic


2 c. shiitake mushrooms

1 bunch green onions

2 Tbs. soy sauce

2 Tbs. rice wine vinegar

1/2 c. cashews

4 Tbs. flatleaf parsley

4 Tbs. cilantro

1 lime

Directions: In a medium pot, bring the water to a boil. Stir in the quinoa and a pinch of salt, reduce the heat to a simmer, and cover. Cook for 12-15 minutes, until the quinoa is tender. Remove from heat and drain. Set aside. Heat the peanut oil in a wok or large skillet over high heat. Add the garlic and cook 30 seconds, just until it turns gold. Remove from the oil with a slotted spoon and set aside. Add the fennel to the pan and cook, stirring constantly 5-7 minutes, until golden. Remove the fennel with a slotted spoon and set aside. Add the shiitakes to the pan and stir-fry until caramelized, 4-5 minutes. Add the green onions and cook until the onions begin to wilt, 1-2 minutes. Add the soy sauce and vinegar and toss to combine. Place the quinoa, fennel, garlic, shiitakes, green onions, cashews, parsley, cilantro, lime zest and juice in a large bowl. Fold gently to combine, check the seasonings and adjust as needed, and serve.

Tomato Fennel Gratin 

Adapted from

This dish is perfect for making the slow transition from summer to fall.

5 tomatoes, sliced

2 fennel bulbs

1/2 c. crème fraiche

1/4 c. Kalamata olives, chopped

3 Tbs. thyme leaves

1/2 c. parmesan, grated



Directions: Preheat oven to 350˚F. Butter a baking dish or gratin dish. Arrange the fennel in a steamer basket over several inches of water and steam until tender, 8-10 minutes. Transfer to a mixing bowl. Add the crème fraîche, chopped olives, half of the thyme leaves, and half of the Parmesan. Toss to combine, then place in the prepared baking dish. Top with the sliced tomatoes, overlapping slightly. Season with salt and pepper, remaining thyme leaves, and Parmesan. 

Bake uncovered until bubbling and the cheese starts to brown, about 20-25 minutes. Allow to rest 5 minutes before serving.

Fennel and Onion-Braised Pot Roast with Carrots 

Adapted from

If you have the time, salt the chuck roast a full 24 hours before making this. Leftovers make marvelous sandwiches.

2 Tbs. olive oil

2 lb. rolled chuck roast

black pepper

1 1/2 c. cored, trimmed, julienned fennel bulb

1 1/2 c. peeled julienned yellow onion

1 Tbs. minced rosemary

2 tsp. fennel seeds

3 c. carrots

2 1/2 c. dry red wine


Directions: Heat the oven to 325ºF. Season the roast liberally with black pepper. Heat a 4-quart enameled pot over medium-high heat. Add the olive oil and tilt the pot to coat the bottom. Sear the roast until deep brown on all sides. Lower the heat if needed to prevent the oil from burning. Transfer to a tray.

Add the fennel and onion to the pot and sprinkle liberally with salt and pepper. Sauté over medium-high heat until tender. Stir in the fennel seed and rosemary. When fragrant, pour in the wine and bring to a boil. Reduce heat to a simmer. Return the roast to the pot, and nestle in amongst the vegetables and wine. Arrange the carrots around the roast. Sprinkle with salt and pepper and cover.

Place the covered pot in the oven and roast for 1 1/2-2 hours, until the meat is tender, but retains its shape when sliced. Remove roast and cover with aluminum foil, set aside. Place the pot over medium high heat and bring the sauce to a boil. Reduce the liquid by half. Taste, and adjust the seasoning as needed. 

Slice the roast and serve with the vegetables. Spoon the sauce on top. Enjoy!

Apple Cranberry Salad 

Recipe by Chef John Merucci at Brook Lodge, Augusta, MI Submitted with permission by Sabine Gross, Willy Street Co-op Owner

16 oz. cranberries

3 apples

1 orange

1 tsp. ginger

1/4 c. agave

Directions: Coarsely grate or chop apples and cranberries, using a food processor or hand grater. Finely chop peeled orange; finely grate or mince ginger. Add agave syrup and stir to mix all ingredients. If possible let stand a couple hours before eating so that flavors will blend.

Sausage Sweet Potato Bake 

Recipe reprinted with permission from More With Less Cookbook

This is comfort food that comes together quickly.

1 lb. pork sausage

2 medium sweet potatoes, peeled and sliced

3 medium apples, peeled and sliced

2 Tbs. sugar

1 Tbs. flour

1/4 tsp. ground cinnamon

1 tsp. salt

1/2 c. water

Directions: Brown sausage in skillet, breaking up large pieces. Drain excess fat and transfer to a 2-qt. casserole dish. Arrange sweet potato and apple slices on top of sausage. Combine remaining ingredients and pour over top of mixture in casserole. Cover and bake at 375°F for 50-60 minutes or until the potatoes and apples are tender.

French Apple Cake 

Adapted from Dorie Greenspan's Around My French Table.

Dorie Greenspan's cake couldn't be easier to prepare. It is chock-full of apples, whose flavor is heightened with vanilla and boozy, dark rum. This is a decidedly grown-up cake that keeps beautifully, up to three days after baking—although it's so good, it's hard to imagine there being leftovers for that long!

3/4 c. flour

3/4 tsp. baking powder

pinch salt

4 apples

2 eggs

3/4 c. sugar

3 Tbs. dark rum

1/2 tsp. vanilla extract

8 Tbs. butter, melted

Directions: Place the oven rack in the center of the oven and preheat oven to 350˚F. Line the bottom and sides of an 8-9-inch springform pan with parchment.

In a small bowl, whisk together the flour, baking powder, and salt.

Peel and core the apples, then chop into 1-inch cubes.

In a large bowl, whisk the eggs until foamy. Add the sugar and whisk for a minute until creamy. Whisk in the rum and vanilla. Whisk in half of the flour, then half of the melted butter, followed by the remaining flour, then the remaining butter. Stir after each addition until well-incorporated. Fold in the apples, and toss until coated completely in batter. It will look like it's mostly apples. Scrape into the prepared pan, and gently smooth the top. 

Bake for up to 1 hour and 20 minutes. Begin checking for done-ness at 50 minutes, testing with a sharp knife. If it comes out clean and the top is nicely golden, it's ready. Place on a wire rack to cool for 10 minutes, then carefully lift the parchment and cake out of the pan. Let cool on the wire rack to slightly warm or room temperature before serving.

To store leftovers, just press some wax paper or plastic wrap onto the cut surfaces. It's too moist to keep covered. It will keep for up to 3 days.

Pork Chops with Mustardy Apples and Onions 

Adapted from

Served with a simple green salad dressed in a light vinaigrette, this one-pan dinner hits the spot on cool, blustery, fall evenings.

2 onions, chopped

2 apples, diced

olive oil

4 pork chops

2 1/2 Tbs. mustard

2 1/2 Tbs. apple cider vinegar

1/3 c. apple cider



Directions: In a large skillet over medium-low heat, sauté the onions and apples in olive oil for about 5 minutes. Push the apples and onions aside. Raise the heat to medium, and in the same pan, brown the pork chops, about 4 minutes per side. Transfer the pork chops to a plate.

Add mustard, vinegar, and cider to the pan, scraping the bits from the bottom of the pan, and reducing the liquid for about 1 minute. Return the pork chops to the skillet. Stir the onions and apples to incorporate, and cover. Cook another 3 minutes, until cooked through.

Pumpkin Stew 

Recipe submitted by Nina Hasen, Willy Street Co-op Owner

This versatile dish can be served a couple of different ways.

 2 Tbs. ginger, minced

 1 pie pumpkin, cubed

 2 Tbs. olive oil

 1 tsp. toasted sesame oil

 3 cloves garlic, minced

 2 apples, diced

 2 Tbs. soy sauce

 2 c. chicken broth

 5 yellow onions, chopped

Directions: Put a large sauté pan over medium heat. When the pan is warm, add the oils (how much oil you need depends on what kind of pan you are using and how well-seasoned it is—you just need enough to make sure the onions, garlic and pumpkin don't stick). When the oil is shimmering, add the garlic and ginger. Sauté for a minute or two over medium heat. Add the onions and continue sautéing until the onions have softened and begun to turn transparent. Add the pumpkin and turn the heat up just a bit. Sauté until the pumpkin begins to brown and soften, just a few minutes. Add the soy sauce, liquids and the apples, if you are using them. You want enough liquid to almost cover the pumpkin. Bring the stew almost to a boil, then simmer 15-20 minutes until the pumpkin is well cooked. Taste for seasoning, adding more soy sauce or juice if necessary. 

Autumn Minestrone 

Adapted from The Moosewood Restaurant Daily Table

If you are a fan of minestrone, you will surely enjoy this veggie-laden version. The kale is a particularly nice touch, imparting a complementary texture as well as a nutritional punch. Wholesome and satisfying, this soup seems to get better in the couple of days after it is cooked. You may find yourself distracted in the quiet of your workday, looking forward to your leftovers.

2 Tbs. oil

1 c. onions, chopped

2 cloves garlic, minced or pressed

1 tsp. dried oregano

6 c. water

2 1/2 c. winter squash, peeled and cubed. Select a firm variety, such as acorn, buttercup, or delicata

2 1/2 c. potatoes, cubed

1/2 c. carrots, peeled and diced

2 stalks celery, chopped

4 c. kale, stems and center rib removed, chopped

1 1/2 c. cannellini beans, or 15 oz. can, drained

salt and fresh ground pepper, to taste

Directions: In a large stock pot, warm oil over low heat. Add onions, garlic and oregano. Salt to taste and sauté for 5 minutes or until onions are translucent. Add water and bring to an even boil. Add squash, potatoes and carrots and cook for about 10 minutes or until the vegetables are almost done. Lower heat and add celery, kale, and beans and simmer for 5 to 7 minutes until celery and kale are tender and beans are hot. Season to taste with salt and ground black pepper.

Maple-Spiced Delicata, Fennel, and Kale Bowl 

Adapted from

Serve with some good bread for a wholesome, warming dinner.

2 Tbs. olive oil

1 Tbs. maple syrup

1 tsp. whole-grain mustard

1/2 tsp. cayenne

pinch crushed red pepper flakes

1/2 tsp. cinnamon

1/4 tsp. nutmeg



1 1/2 lb. delicata squash. skin on, halved and seeded

1 fennel bulb

1 bunch purple kale, stems removed

3 Tbs. red onion, minced

Directions: Preheat oven to 400˚F. Arrange oven racks in upper and lower thirds of oven.

In a small bowl, whisk together 1 tablespoon of the olive oil, the maple syrup, mustard, cayenne, crushed red pepper flakes, cinnamon, nutmeg, and salt and pepper. Set aside.

Spread the kale on a baking sheet and drizzle with the remaining tablespoon of olive oil and a pinch of salt and pepper. Set aside.

Slice the delicata squash into 1” half moons. Slice fennel in half and remove and discard tough core. Slice into 1/2” wedges. Place on a rimmed baking sheet. Drizzle with the oil and maple syrup mixture, and toss to coat. Add another drizzle of olive oil if it seems too dry. Roast in the upper third of the oven for 30 minutes, tossing vegetables halfway through cooking time. Transfer the baking sheet to the lower rack to cook the last 10 minutes, until tender and caramelized. After moving the squash to the lower rack, place the baking sheet of kale on the top rack to cook for 10 minutes, until the edges are crisp.

Transfer the squash, fennel, and kale to a large serving bowl. Toss with the minced red onion, and serve warm.

Roasted Chicken with Caramelized Butternut Squash 

Adapted from

Roasting squash alongside chicken this way turns it meltingly tender, with a crisp coating, almost candy-like.

 1/2 tsp. salt

 1/2 tsp. cardamom

1 tsp. cumin

1/2 tsp. coriander

1 Tbs. lemon juice

1 chicken

2 Tbs. butter

2 lb. butternut squash

1 Tbs. olive oil

black pepper

1 c. white wine

Directions: Combine the salt, cardamom, cumin, coriander, and lemon juice in a small bowl to form a paste. Rub this mixture all over the chicken, and let sit for 1 hour. You could also do this step in the morning and refrigerate it until the evening when you’re ready to cook. 

Preheat the oven to 425˚F. Place the chicken in a large roasting pan, and place butter underneath the skin. In a large bowl, toss the squash in olive oil and a sprinkle of salt and pepper. Arrange the squash around the chicken in the roasting pan. Roast for 30 minutes, then pour the wine over the chicken. Return to the oven and continue cooking until ready (the internal temperature of the chicken thigh should be 170˚F). Remove the pan from the oven. With tongs, lift the chicken out of the pan, and tilt it so that the juices pour over the squash. Transfer the chicken to a cutting board.

Toss the squash with the accumulated juices in the roasting pan, scraping up any browned bits. 

Carve the chicken and serve with the squash and pan juices.

Lentils with Butternut Squash and Walnuts 

Adapted from Gourmet Quick Kitchen

Memorable. There is something quietly delicate about this side. This is comfort food that isn't too heavy or difficult to digest, just pleasant and warm on a chilly evening.

 1 small butternut squash, about 1 lb., peeled, halved, and seeded

 1 large shallot, finely chopped

 2 Tbs. olive oil

 1 1/2 tsp. curry powder

 1/2 c. walnuts, chopped

 1/3 c. lentils

 2 Tbs. fresh cilantro, chopped

 fresh lime juice to taste, optional

Directions: Preheat oven to 425ºF. Cut squash into 1/2 inch pieces and toss with oil, shallot and curry powder, thoroughly coating. Salt and pepper to taste. Spread evenly on a lined baking sheet. Roast for about 15 to 20 minutes, then sprinkle walnuts over squash and continue baking for about 5 to 10 minutes, turning occasionally until the squash is tender and the walnuts are toasted. Meanwhile, cook lentils in boiling water just until soft, about 20 minutes. Drain and transfer to a bowl. Add baked squash mixture, cilantro, lime juice and thoroughly combine. Adjust salt and pepper and serve hot.