These spicy sweet potatoes will warm you right up during the long months of winter.
Suggestions: Try all kinds of veggies like shredded carrot, minced red pepper, thinly sliced scallions. Top with a dab of chutney or your favorite sweet jam.
Throw these ingredients in a crock-pot and enjoy the warm, delicious and fragrant food that practically cooks itself!
The Institute for Integrative Nutrition has a wealth of healthy and delicious recipes- check out their website!
A lovely orange soup that is as nutritious as it is delicious.
Another easy to make gem from MACSAC's "From Asparagus to Zucchini"!
Another FANTASTIC and easy to make recipe from the ladies who brought us the Garden of Vegan cookbook. Top your dragon bowl, a salad, or anything, really, with this knock out dressing!
A one pot meal that is nutritionally dense and easy to make. Leftovers taste great cold the next day!
Take the leftover kasha and potatoes from this dish and turn them into a salad for lunch the next day! Add fresh chopped veggies, and some of your favorite dressing.
A great recipe from Cynthia Lair’s fabulous book, “Feeding the Whole Family.”
“Whether you use a small chicken or a great big roaster, this makes a succulent bird that’s as good cold as it is hot. The juices, which are flavored with the garlic, wine and herbs, make delicious pan gravy.” - Deborah Madison
The tangy flavors of this salad make a nice change of pace.
Kids of all ages love applesauce! Serve it as a snack or for dessert; dollop it on potato pancakes or buttermilk pancakes. Increase the quantities and freeze the extra.
$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. the cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate.
$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. the cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate
Scones may be one of the most perfect bakery items in existence. Try these with tea, coffee or on their own!
"First of all, thank my lucky stars for Deborah Madison, whose original recipe I have adapted and expanded on.
I am a big fan of preparing my ingredients ahead of time, and I especially recommend doing so with soup. It makes the cooking process so much easier to have everything you are going to need ready and waiting, instead of desperately scrambling to chop one thing while frantically stirring another."
"Inspired by Judy Rodgers in the wonderful Zuni Cafe cookbook. It’s one of those things that’s equally good hot from the oven, cooled to room temperature, or even reheated the next day. You won’t have any problems getting rid of any leftovers. This is a brilliant way to use up stale bread, but fresh can be used as well. Just make sure it’s a hearty rustic loaf, preferably sourdough – not something white and insipid. I used a vintage cheddar as my cheese but anything that makes good cheese on toast would work. This makes a wonderful vegetarian main course with a green salad on the side... it would also be a warming accompaniment to a roast chicken or even some roast beef."
The savory, rich flavor of collard creams melds with creamy coconut milk for a sumptuous dish.
Give your dark leafy greens a kick with this recipe! Try the cajun spice seasoning on other leafy greens, or on some popcorn.
Sea vegetables, like Dulse, have innumerable health benefits. Experiment with adding them into your diet through foods like this tasty salad!
Millet is an excellent and delicious whole grain. Combined with protein rich tofu, it makes a perfect veggie patty for burger night!
What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?
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!
“The chanterelles were at the Bellingham, Washington farmers’ market on Columbus Day. My farmer friends had spaghetti squash in their garden, so we put them together for dinner. I wouldn’t have thought so, buy they made a wonderful dish and one that’s incredibly easy to prepare. As always, foods in season together taste good together.” - Deborah Madison
This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!
Creamy avocado unites with zesty lemon to make the potato salad equivalent of a shooting star.
Arame is an excellent source of protein and vitamins A & B. It also possesses significant amounts of iodine, calcium and iron. Plus, it's super yummy!
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.”
Seriously. It is the easiest kale/potato soup ever and SO delicious.